Research shows: Fresh milk is rich in a variety of nutrients and is easily absorbed by the human body. Regular consumption not only helps with fitness but can also effectively whiten the skin. However, if not handled properly during consumption, it can lead to nutrient loss and waste.
Avoid sunlight exposure
Vitamins B and C in fresh milk will quickly disappear when exposed to sunlight. Even weak sunlight for more than 6 hours can reduce Vitamin B by half. Therefore, it is best to store milk in colored or opaque containers in a cool place.
Not suitable for freezing
After freezing, the fat and protein in milk will separate, and the casein will coagulate into a powdery form. The taste of the milk will be significantly weakened, and its nutrients become less absorbable.
Not suitable for long-term high-temperature cooking
The protein in milk will change from a sol state to a gel state under high-temperature action, leading to sediment and a decrease in nutritional value.
Not suitable for heating in copper utensils
Copper can accelerate the destruction of Vitamin C and has a catalytic effect on the chemical reactions in milk, thereby accelerating the loss of nutrients.
Not suitable for drinking with tea Some people believe that drinking milk on an empty stomach in the morning is the easiest to absorb. In fact, the milk consumed at this time is quickly converted into energy and expended. It is best to eat something before drinking milk or drink it with food to ensure the comprehensive absorption of its nutrients.