why include it in the diet – iO Woman

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THEMilk is a food good, cheap and healthy, which rightfully becomes part of the diet of each individual from birth. Since 2001, FAO And United Nations they chose the 1st of June as a date to celebrate it. The World Milk Day has the dual purpose of enhancing not only the product itself but also the entire dairy sector globally.

Daily consumption decreasing

Despite its important nutritional properties, the Ministry of Health estimates that “in Italyin recent years, the daily consumption of milk and yogurt has significantly reduced, in different age groups and is low and far from recommendations for the majority of the population. Adequate consumption, on the other hand, is important for proper consumption daily calcium intakeessential for the bone growth of children, but above all for the prevention of osteoporosis in adults and the elderly“.

Milk: the Decalogue of the Ministry of Health

To raise awareness of this precious food, the Ministry of Health has developed the “Decalogue for the correct consumption of milk & yogurt in daily nutrition”. Among the recommendations that of “consume 3 servings of milk every day and yogurt. One serving corresponds to 125 grams, that is a small glass or half a cup or a jar of yogurt ». Experts point out that milk and yogurt are sources of calciumthey also contain vitamin A, B vitamins and other mineral salts such as phosphorus, magnesium, zinc and selenium», Very important substances for the health of people of all ages.

Milk: which one to choose?

You can «choose between fresh pasteurized milk, high quality fresh pasteurized, pasteurized, microfiltered and long-life milk (UHT). If, on the other hand, you choose to use milk raw, it is good to remember that boiling is necessary before consumption. Milk and yogurt can be Whole, skimmed or partially skimmed based on percentage of fat. Skimmed or semi-skimmed milk and yogurt are low in fat and low in calories without any reduction in calcium and protein. Lactase is present in the human intestinenecessary enzyme for the digestion of lactose (milk sugar). This makes milk an adequate food for children, adults and the elderly, with the exception of lactose intolerant who have documented lactase deficiency. Yogurt is well tolerated by most of those suffering from this intolerance. Also, there are many available products with reduced or no lactose contentlike the delactosed milks“.

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More and more eco-sustainable

As he explains Absolutethe Italian Dairy Association, «Despite being a “ancient” productidentical since it appeared in nature, continues to be extraordinarily modern and also suitable for the tastes and needs of the third millennium, thanks also to the innovations introduced by companies in the sector, such as the healthy and trendy versions. In addition, farm-gate milk production is becoming increasingly “green” for impact less on the planet’s ecosystem. Work is being done on the renewal of the breeding techniquesonconservation agriculture in order not to impoverish the land and limit the waste of water resources, and on other determining factors, such as animal welfare. Even cleaner energy for milk processing companies, which are at the forefront of environmental sustainability with the study and application of technologies and solutions aimed at achieving better ecological footprintto rationalize the consumption of energy and raw materials, to create a responsible packaging “. In short, an increasingly “green” milk.

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