UK-Muscle Body Building Community - Bodybuilding Forum - View Single Post

cellaratt · 19-04-2008, 04:15 AM

Milk is not like it used to be 50 or 75 years ago. Although it is less susceptible to spoilage or certain contaminants, the processing really does change the nature and quality of the product. There are those who highly recommend against any milk products for a variety of reasons, some because of the processing and some because of reasons due to the nature of milk itself. Many hold to the idea that " Our bodies absorbing lots of calcium from milk " is more of a myth perpetuated by the milk industry.

Milk is commonly pasteurized, heated to about 150 degrees F for about 30 minutes and then cooled rapidly to around 55 degrees. The purpose is to kill harmful microbes. However, it also kills benefitial microbes ( The lactic acid bacilli are killed) and alters the chemical composition of some of the components to milk ( The nature of lactose is changed ) Ever get tired or sleepy after drinking milk...?... ...the lactose ( Milk sugar ) has been changed through pasteurization and is more readily absorbed into the body. Other constituents of milk are changed, such as the ability of some of the nutrients and minerals to be properly absorbed by the body. Calcium is one. It is easy to see in the kitchen when you heat food for 30 minutes at 150 degrees to see how the food has changed, so you can see how milk would be altered.

Common milk is also homogenized. This process typically is prior to pasteurization. The fat content ( Like the cream which normally comes to the top ) is emulsified so there is a consistent and uniform drink. This means that the fats are reduced in size by an artificial process often involving centrifuges. Other constituents of milk are altered with this reduction process. So, now properties of what can more easily be absorbed have changed, i.e. fats and some possible other tag-alongs.

Then there is all the food stuff fed to cows and harmones and additives and herbicide residues and god-knows-what. If you have ever spent time on a dairy farm, you know that these folks work extremely hard...and yet they have a very difficult time making ends meet. Many small guys have to throw in the towel. There is a lot of pressure to get as much milk out of that cow as you can.

Milk also has nutrients, but more are available if it is not processed.

So that is a brief on milk. It won't hurt to cut down on milk. You have to make your own decision about what is right for your body as each body is different and has different tolerances depending on what is going on with it. A good self-test on many foods is to observe closely on how you feel after eating them repeatedly. If you start feeling a bit off or see odd signs, it would be smart to lay off...unless those symptoms are acceptable to you personally. It is really your judgement call....Cheers

19-04-2008, 04:15 AM	#57 (permalink)
cellaratt In the Cellar Join Date: Feb 2008 Location: VT, USA Posts: 1,685	Re: Milk Milk is not like it used to be 50 or 75 years ago. Although it is less susceptible to spoilage or certain contaminants, the processing really does change the nature and quality of the product. There are those who highly recommend against any milk products for a variety of reasons, some because of the processing and some because of reasons due to the nature of milk itself. Many hold to the idea that " Our bodies absorbing lots of calcium from milk " is more of a myth perpetuated by the milk industry. Milk is commonly pasteurized, heated to about 150 degrees F for about 30 minutes and then cooled rapidly to around 55 degrees. The purpose is to kill harmful microbes. However, it also kills benefitial microbes ( The lactic acid bacilli are killed) and alters the chemical composition of some of the components to milk ( The nature of lactose is changed ) Ever get tired or sleepy after drinking milk...?... ...the lactose ( Milk sugar ) has been changed through pasteurization and is more readily absorbed into the body. Other constituents of milk are changed, such as the ability of some of the nutrients and minerals to be properly absorbed by the body. Calcium is one. It is easy to see in the kitchen when you heat food for 30 minutes at 150 degrees to see how the food has changed, so you can see how milk would be altered. Common milk is also homogenized. This process typically is prior to pasteurization. The fat content ( Like the cream which normally comes to the top ) is emulsified so there is a consistent and uniform drink. This means that the fats are reduced in size by an artificial process often involving centrifuges. Other constituents of milk are altered with this reduction process. So, now properties of what can more easily be absorbed have changed, i.e. fats and some possible other tag-alongs. Then there is all the food stuff fed to cows and harmones and additives and herbicide residues and god-knows-what. If you have ever spent time on a dairy farm, you know that these folks work extremely hard...and yet they have a very difficult time making ends meet. Many small guys have to throw in the towel. There is a lot of pressure to get as much milk out of that cow as you can. Milk also has nutrients, but more are available if it is not processed. So that is a brief on milk. It won't hurt to cut down on milk. You have to make your own decision about what is right for your body as each body is different and has different tolerances depending on what is going on with it. A good self-test on many foods is to observe closely on how you feel after eating them repeatedly. If you start feeling a bit off or see odd signs, it would be smart to lay off...unless those symptoms are acceptable to you personally. It is really your judgement call....Cheers __________________ The little men who live behind my eyes and scream directly at my brain told me to tell you hello. The only thing more expensive than education is ignorance. On the journey of life I choose the psychopath If your not part of the solution than your part of the problem. I'm like a Super Hero with no powers or motivation.