Benefits of Cow's milk.

 

Milk is a food concentrated on proteins and we encounter it in various forms. It can be fresh milk, sour milk, powdered milk, cream, or butter. Herbal substitutes for cow's milk are soy milk, rice milk, oat or almond milk, and others. Milk has been a valuable source of food since time immemorial 1 liter contains an average of 35g of protein (like 4 eggs), 30-40g of milk fat (that is 45-47g of butter), 50g of milk sugar (10-12 sugar cubes), 7g of mineral salts, vitamins, trace elements, and growth substances.

These nutrients and medicinal substances are beneficial to us, however, provided we have fresh milk from healthy animals living in natural conditions and feeding on a healthy plant-based diet. The milk sold today is very far from healthy and valuable milk. The animals suffer from diseases and the germs of inflammation (tuberculosis, paratyphoid bacteria, streptococci ...) enter the milk. As a result, the milk must undergo treatment and heat treatment. However, chemicals from poor animal nutrition, antibiotics, and other drugs cannot be destroyed. We might be surprised to see laboratory tests. So if you are one of those who like to use milk, it is better if it is possible to get milk from domestic or farm sources and sterilize it or replace it with herbal substitutes.

If we use cow's milk is best in the form of sour products, creams to prepare various salads, and also hot meals. Let's use cream rather than butter and in no way replace it with margarine. Butter is also not suitable for hot meals and for frying. Cheeses, especially processed, hard, and ripened cheeses are difficult to digest and acid-forming, which are better left out. If the cheese so fresh cream or cottage cheese.

The processing of milk by homogenization, which is the mechanical process of transforming the structure of fat globules in milk, is likely to lead to many difficulties, which is currently being investigated. Homogenization is according to the studies of Clifford et al. (1984) have been linked to diabetes, lactose intolerance, and milk allergies, but also to an increased incidence of cardiovascular disease. Lactose intolerance affects about 2% of adults and 8% of children under 3 years of age, an ever-growing population.

However, modern man consumes excess protein, which leads to the decalcification of bones. Milk is known to be a concentrated source of protein, and so paradoxically, even though milk contains enough calcium for our healthy bones, the effect is exactly the opposite. Uric acid, which is released during the breakdown of proteins, is broken down in the liver and when it is excreted from the body, a large number of minerals (especially calcium from the bones) and water are washed away. This has been proven many times by studies since 1930.

Goat's milk takes precedence over cow's milk because it is easier to digest and has a higher iron content. It has a very positive effect on metabolism and therefore helps in the treatment of various eczemas. In children with eczema, after omitting all cow's milk products, there was a significant improvement or eczema completely disappeared. Goat's milk also has anti-cancer effects. If we look at what the Bible tells us about this, we read, “Moreover, enough goat's milk for your food, for the food of your house.

Very little is known about the fact that milk and sugar together irritate the digestive organs and affect the brain. It also causes strong acidification. The combination of milk with eggs and sugar is especially unsuitable. This composition has a worse effect on the organism than meat. It is important to realize that milk is not a drink, but food, and therefore we must not drink milk while thirsty, as this could cause serious stomach problems. We prefer to drink milk with food so that it enters the stomach already mixed with food.

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