Milk is a natural food rich in nutrients such as calcium, protein, and vitamins, and is easily digested and absorbed. Nutrition experts remind us that attention should be paid to three "details" when consuming milk to avoid loss of nutritional components.
First, avoid drinking milk with tea.
Some people enjoy drinking 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.
Second, avoid exposing milk to sunlight.
Vitamin B in fresh milk is quickly destroyed by 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. Copper acts as a catalyst for the chemical reactions that occur in milk, speeding up the loss of nutrients.