Since ancient times, people have recognized that the milk of mammals and its products are a rare source of nutrition for humans. Among these, milk, due to its yield and nutritional advantages, has become an indispensable nutritional food in people's daily lives. The "Bencao Jingshu" records: "Cow's milk is transformed from the blood of the cow. Its taste is sweet, its nature is slightly cold and non-toxic. Sweet and cold, it can nourish the blood vessels, moisten the five organs, and therefore is mainly used to supplement deficiency and emaciation, and quench thirst." The father of ancient medicine, Hippocrates, once said, "Milk is the closest food to perfection."
Some people say that milk is one of the culprits causing chronic diseases such as cardiovascular diseases and cancer. Is this statement correct?
Cow's milk is the secreted milk of cows, containing immunoglobulins from the cow's body fluids. It plays an important role in enhancing the body's immune function, preventing the invasion of bacteria and viruses, activating the complement system, neutralizing toxins, and killing tumor cells. Experiments on rats have confirmed that the protein contained in milk has the effect of removing excess sodium from the blood, so it can prevent high blood pressure; the protein in it also helps to maintain the elasticity of blood vessels and delay arteriosclerosis. Research has confirmed that milk fat contains various anti-cancer substances.