The peculiarity of the modern grocery market is its saturation with products that are not natural or contain elements that replace natural ones. This also applies to such vital things as milk and dairy products.
The current legislation of Russia defines whole milk as milk, the constituent parts of which have not been influenced by their regulation. This means that whole milk is not subjected to any kind of processing, including thermal. To put it even simpler: whole milk is obtained immediately after milking female mammals (goats, cows, horses). Of course, this fact gives this type of milk many advantages.
In contrast to whole milk, there is so-called reconstituted milk. However, to call such a product milk in the full sense of the word is at least incorrect. Rather, it is a milk drink, as it is obtained by diluting dry powder with water. Unfortunately, the townspeople most often see it on the shelves in stores.
So, in whole milk (since it is not processed), the natural percentage of fat content is preserved, that is, it contains a lot of fat and calories. The optimal figure for whole milk is 7.2% fat, for milk that is acceptable for sale with the label "whole" - 6.8%. If the percentage of fat is lower, then the milk has been processed: pasteurization or recovery. On the packaging of such milk you can find the inscription: "natural", if the percentage of fat is lower, and the product has undergone serious processing and has lost some of its "dairy" properties, the pack should be written "dairy product" or "milk drink".
For lovers of dietary nutrition, it is necessary to immediately explain - you do not need to be intimidated by the words "fats" and "calories", it is important to understand that both are extremely important for ensuring the normal functioning of the body.
Whole milk is rich in vitamin B12, which helps the human nervous system to function properly. Also, vitamin B12 regulates carbohydrate and fat metabolism in the body, is involved in hematopoiesis. It is generally accepted that this vitamin is found only in animal products, including milk.
Speaking about the benefits of whole cow's milk, one cannot but mention that it is rich in calcium (which is found in large quantities in it), proteins (which include amino acids essential for humans), other vitamins and microelements.
This is where the beneficial properties of whole milk generally end. Now about the dangers: firstly, casein (a protein that is found in whole cow's milk) shifts the Ph of the internal environment of the body to the acidic side. Therefore, with an excess of it, the body begins to release alkali metals into the blood, the main of which is calcium. So it turns out that all the calcium contained in whole milk goes to neutralize casein. So, there is no reason to hope that your bones will become stronger from the frequent use of milk.
People who are prone to allergic reactions, but do not want to give up milk, are advised to choose low-fat milk, i.e. separated, the fat content of this usually ranges from 2% to 2.5%.
Secondly, whole milk is highly allergenic. And here again the gosein is to blame. As a result of the body's struggle with this protein, a person can develop a complete rejection of casein, which ultimately leads to allergies to all types of dairy products.
