Drinking milk this way is no better than drinking water!
Too much added sugar can easily lead to excessive sugar intake.
It is a "common understanding" that unsweetened milk is hard to digest, but this is not true. Sugar is added to increase the calories supplied by carbohydrates, but it must be in moderation, generally 5-8 grams of sugar per 100 ml of milk. What kind of sugar is best to add to milk? Sucrose is the best choice. When sucrose enters the digestive tract, it is broken down by digestive fluids into glucose, which is absorbed by the body. Glucose has a low sweetness, so using too much of it can easily exceed the recommended amount. There is also the question of when to add the sugar. If sugar is added to milk and heated together, the lysine in the milk will react with the sugar at high temperatures (80°C-100°C), forming a harmful substance called glycosylated lysine. This substance is not absorbed by the body and can also be harmful to health. Therefore, you should first let the boiled milk cool to lukewarm (40°C-50°C) before adding the sugar to dissolve it.
Having only milk and eggs for breakfast is not scientific.
Currently, more than 9% of children only have milk and eggs for breakfast, with staple foods like grains missing from their breakfast for a long time. Most parents think this breakfast is "international," but they don't realize this is a very wrong concept. Milk and eggs are good things, but they are not used in the right place. After more than ten hours of energy consumption overnight, the human body urgently needs to replenish energy with a breakfast rich in carbohydrates in the morning, but milk and eggs cannot provide enough energy.
Adding orange or lemon juice to milk denatures protein.
Adding a little orange or lemon juice to milk might seem like a good idea, but in reality, both orange and lemon are high in fruit acid. When fruit acid encounters the protein in milk, it will denature the protein, thereby reducing its nutritional value.
Taking medicine with milk reduces its effectiveness.
Some people believe that taking medicine with something nutritious must be beneficial, but this is extremely wrong. Milk can significantly affect the human body's absorption rate of drugs, causing the concentration of the drug in the blood to be significantly lower than in those who take the medicine without milk, within the same time frame. Taking medicine with milk can also easily form a coating on the surface of the drug. The calcium and magnesium minerals in the milk can then react with the drug to form insoluble substances. This not only reduces the effectiveness of the drug but may also be harmful to the body. Therefore, it is best not to drink milk for 1-2 hours before and after taking medication.
Exposing bottled milk to sunlight to get vitamin D is not worth it.
Some people learned from advertisements that to supplement calcium, you also need vitamin D, and that getting more sunlight is a good way to get it. So, they followed the advice and put bottled milk out in the sun. In fact, this is not worth it. The milk may gain some vitamin D, but it loses vitamin B1, vitamin B2, and vitamin C. These three nutrients break down in sunlight, causing them to be partially or completely lost. Moreover, the lactose in the milk can ferment in the sun, causing the milk to spoil.
Adding rice soup or congee to milk destroys vitamin A.
Some people think that doing this can provide complementary nutrition. In fact, this practice is very unscientific. Milk contains vitamin A, while rice soup and congee are mainly starch-based. They contain lipoxygenase, which can destroy vitamin A. Children, especially infants, if they have insufficient intake of vitamin A, can experience delayed development and be weak and sick. Therefore, even for the purpose of supplementing nutrition, the two should be eaten separately.
Overly concentrated milk affects digestion.
Some people believe that the thicker the milk, the more nutrition the body gets, but this is not scientific. So-called "overly concentrated milk" means adding too much milk powder and too little water to the milk, making its concentration exceed the normal standard. Some people are afraid that fresh milk is too thin and add milk powder to it. However, if infants and young children often consume overly concentrated milk, it can cause diarrhea, constipation, loss of appetite, or even refusal to eat, and may also lead to acute hemorrhagic enteritis. This is because the organs of infants and young children are delicate and cannot withstand the burden and pressure.
Using condensed milk instead of milk is too high in sugar.
Condensed milk is a dairy product made by evaporating fresh milk to 2/5 of its original volume and then adding 40% sucrose to be canned. Some people, influenced by the idea that "all concentrated things are essence," use condensed milk as a substitute for milk. This is clearly wrong. Condensed milk is too sweet and must be diluted with 5-8 times its volume of water. However, when the sweetness is acceptable, the concentration of protein and fat is also half that of fresh milk. If water is added to the condensed milk to make the protein and fat concentration similar to fresh milk, the sugar content will then be too high.
Boiling milk may produce caramel that can induce cancer.
Usually, the temperature required for milk pasteurization is not high. 3 minutes at 70°C or 6 minutes at 60°C is sufficient. If it is boiled, the temperature reaches 100°C, and the lactose in the milk will caramelize. Caramel can induce cancer. Secondly, after boiling, the calcium in the milk will precipitate as calcium phosphate, thereby reducing the nutritional value of the milk.