Calcium In Milk – The Advantages And Disadvantages Of Consuming Calcium In Milk

Dairy products especially the ones made with cow’s milk are an essential part of a balanced diet. Milk is very important for growing children for proper development of their bones, teeth and muscles. Calcium in milk is easily absorbed by the bloodstream with the help of certain enzymes found in milk, and therefore provides instant benefits.

Pure milk is rich in calcium and other important and useful minerals. People living in the countryside are healthier and live longer lives than people living in the cities because the former group consumes milk in its pure form. Nature has included all important nutrients in milk for its proper digestion. Even skim milk made by mixing water with milk is more beneficial than the milk we drink from cartons.

The reason why people like us who drink milk on a regular basis and are still calcium deficient is the process of pasteurization. Pasteurized milk is not only low in calcium but is also difficult to digest. Therefore, calcium in milk is not absorbed by the bloodstream. Furthermore, sugar and salt increases the rate of calcium loss through urine.

Calcium in milk also becomes useless when it combines with phosphorus found in many protein-rich foods. Coffee and tea are well-known contributors to the loss of calcium through urine no matter how much milk is added to them. Another disadvantage can be seen in the context of kidney stones, which are formed due to high levels of calcium in kidneys. This high level is the cause of a high-protein diet and low absorption rate of calcium in the blood.

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