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Jul 6, 2015 · Milk is regarded, along with bread, as one of the staples of the Western diet. But, Veronique Greenwood discovers, that’s only a very recent phenomenon.
- Cow’s milk. Standard cow’s milk tends to be cheaper than alternatives and is a good source of calcium. The downside is the saturated fat it contains, which many of us are eating too much of.
- Lactose-free milk. Lactose intolerance is an inability to digest the sugar found in milk, and can cause diarrhoea and stomach cramps. It’s not the same as a cow’s milk protein allergy, caused by an immune response to milk proteins, which can lead to wheezing or an itchy rash.
- Goat’s milk. Many people believe goat’s milk is easier to digest than cow’s milk. But it contains lactose and proteins similar to those found in cow’s milk, so if you are intolerant or allergic to cow’s milk the same may apply to goat’s milk.
- Nut and seed milks. Almond milk is the most readily available, but there are many others, including hazelnut and hemp seed milks. Almond milk won’t provide the same heart health benefits as eating whole nuts, and contains less almond than you might think – often around two per cent and as little as one per cent.
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. [1] . Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat. [2] .
Set against the 300,000-year history of our species, drinking milk is quite a new habit. Before about 10,000 years ago or so, hardly anybody drank milk, and then only on rare occasions.
Apr 19, 2015 · I spoke with her about our big milk misconceptions, how milk became such a pervasive commodity, and whether there are better places to get calcium.
- Julia Belluz
Oct 18, 2024 · Milk is essentially an emulsion of fat and protein in water, along with dissolved sugar (carbohydrate), minerals, and vitamins. These constituents are present in the milk of all mammals, though their proportions differ from one species to another and within species. (See Table.)
People also ask
Why is milk so good?
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Why did people eat milk in ancient times?
Thousands of years ago, millennia before refrigeration, animal milk would quickly turn to yogurt in warm climates, allowing lactose-intolerant humans to eat a nutritious and calorie-rich food (bacteria break down the lactose in yogurt, so even lactose-intolerant people can usually enjoy it).
