Milk is rich in nutrients such as calcium, protein, and vitamins, and is a natural food that is easy to digest and absorb. Nutrition experts remind that three "details" should be noted when consuming milk to avoid loss of nutritional value.
First, avoid drinking milk with tea. Some people like to drink milk while drinking tea, a habit more common in the south than in the north. In fact, this method of consumption is not scientific, because milk is rich in calcium ions, and some components in tea can hinder the absorption of calcium ions in the gastrointestinal tract, weakening the inherent nutritional value of milk itself.
Second, avoid exposing milk to sunlight. Vitamin B in fresh milk is quickly destroyed when exposed to sunlight, so it is best to store milk in colored or opaque containers and in a cool place.
Third, avoid heating milk with copper utensils. Currently, copper is still used in some mid-to-high-end tableware, such as copper hot pots and copper heating cups. Copper can accelerate the destruction of vitamins, especially during the heating process, where copper acts as a catalyst for the chemical reactions that occur in milk, speeding up the loss of nutrients.