Milk is a natural food rich in nutrients such as calcium, protein, and vitamins, and it is easily digested and absorbed. Nutrition experts remind us that attention should be paid to three "details" when consuming milk to avoid the loss of nutritional components.
First, avoid drinking milk with tea
Some people enjoy drinking milk while drinking tea, a habit more common in southern China than in the north.
In fact, this method of consumption is not scientific, because milk is rich in calcium ions, and certain components in tea can hinder the absorption of these ions in the gastrointestinal tract, thereby weakening the inherent nutritional value of the milk.
Second, avoid exposing milk to sunlight
The vitamin B in fresh milk is quickly destroyed when exposed to sunlight. Therefore, it is best to store milk in colored or opaque containers and keep it in a cool place.
Third, avoid heating milk with copper utensils
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, which speeds up the loss of nutrients.