High-calcium milk, if not consumed correctly, may fail to achieve the intended purpose of fortified calcium supplementation. Milk itself is rich in calcium. Research indicates that the calcium content in normally secreted cow's milk is around 100 mg/100g. To provide consumers with a higher calcium content, manufacturers add a certain amount of calcium salts, such as calcium lactate or calcium carbonate, to regular milk, increasing its calcium content to over 130 mg/100g. Milk contains various mineral elements to maintain its system balance, and its stability is significantly affected by calcium content. Externally added calcium can easily lead to instability in the milk itself, causing some of the added calcium to precipitate on the shelf. Considering these factors, the author suggests that you should shake the high-calcium milk before drinking it. This will help suspend any calcium settled at the bottom, making it easier to consume.
Calcium supplementation cannot be separated from the help of Vitamin D. After processing, milk loses some of its vitamins, which can reduce the body's absorption of calcium. Therefore, when drinking high-calcium milk, it is advisable to supplement with Vitamin D and engage in outdoor activities in the sunlight to improve the absorption rate of calcium from the milk. Additionally, research shows that low-temperature pasteurization can protect the vitamins in milk to the greatest extent from being destroyed. Therefore, you should try to choose high-calcium milk that has undergone low-temperature pasteurization, as it is more beneficial to your health.