Our post today is on the ingredients used in making some of
the powder milk that we drink.We shall be using one of the popular milk known
as three crowns milk as an example.
Let’s take a look at the ingredients found in this delicious powder milk called
Three Crowns Milk.
DEFINITION OF MILK
Accordingto Wikipedia.com Milk is a pale
liquid produced by the mammary glands of mammals.
It is the primary source of nutrition for infant mammals before they are
able to digest
other types of food.
My focus is on
other milk that are produced from the industry like Peak milk, Dano milk and
three crowns milk to mention but a few.
The Ingredients in three crowns milk
powder are: skimmed milk, vegetable fat, lecithin, sucrose, vitamins A, D3,
E, K1
The questions are what are these
ingredients and their effects to human health?
1. Skimmed milk (United Kingdom
and Canada),
or skim milk (United States of America, Australia,
and Canada), is made when all the cream
(also called milkfat) is removed from whole milk.
Skimmed milk is sometimes consumed with the
intention of reducing or limiting calorie consumption. It has been argued that
the reduction in calories keeps the body further from satiety, causing it to
ultimately seek out the same amount of calories that would have otherwise been
consumed. The extent to which animal fat contributes to weight gain is also
brought into question, along with claims that skimmed milk is more beneficial
to heart health since non-skimmed milk has higher low-density lipoprotein
content. Skimmed milk also contains almost no Vitamin A.
According to a 2007 study conducted by the University of Hawaii, epidemiological data
suggest that consumption of low fat and non-fat milk may be correlated with an
increased risk of localized or low-grade prostate cancer
tumors, whereas whole milk was associated with decreased risk.
2. Vegetable
Fat. A vegetable
oil is a triglyceride extracted from a plant. The term
"vegetable oil" can be narrowly defined as referring only to plant
oils that are liquid at room temperature, or broadly defined without regard to
a substance's state of matter at a given temperature. For this reason, vegetable oils that are solid at
room temperature are sometimes called vegetable fats. In contrast to
these triglycerides,vegetable waxes lack glycerin in their structure. Although many plant parts may
yield oil, in commercial practice, oil is extracted primarily from seeds.
On food packaging, the term "vegetable oil"
is often used in ingredients lists instead of specifying the exact plant being
used, especially when the oil used is less desirable to the consumer or if a
mix is used.
Negative
effects of vegetable oil
Hydrogenated oils have been shown to cause what
is commonly termed the "double deadly effect", raising the level of LDLs and decreasing the level of HDLs in the blood, increasing the risk of blood
clotting inside blood vessels.
A high consumption of oxidizedpolyunsaturated fatty acids (PUFAs), which are
found in most types of vegetable oil (e.g. soybean oil,
corn oil
– the most consumed in USA, sunflower oil,
etc.) may increase the likelihood that postmenopausal women will develop breast cancer.
A similar effect was observed on prostate cancer
and skin cancerin
mice.
Due to their susceptibility to oxidation from the
exposure to oxygen, heat and light, resulting in the formation of oxidation
products such as inflammatory peroxides and hydroperoxides, plant oils rich in
polyunsatured fatty acids have a limited shelf-life and regular consumption of
rancid oils (from prolonged storage or overheating) may have negative health
consequences.
3. Lecithin
(from the Greek lekithos (egg yolk) is a generic term to designate any group of
yellow-brownish fatty substances occurring in animal and plant tissues, which
are amphiphilic
- They attract both water (and so are hydrophilic)
and fatty substances (lipophilic), and are used for smoothing food
textures, dissolving powders (emulsifiers), homogenizing liquid mixtures, and
repelling sticking materials.
Lecithin can be
used as a tool to help the body recover from previously identified conditions
or shortcomings, as well as for preventive purposes. Individuals with a history
of any neurological or cardiovascular condition may take lecithin as a
supplement to lessen their chances of a recurring issue. Additionally, those
with a genetic background indicating certain conditions may occur could take
lecithin for preventive reasons. The supplement lecithin should be taken
regularly for the most consistent results.
4. Sucrose
is often extracted and refined from either cane or beet sugar
for human consumption. Modern industrial sugar refinement processes often
involve bleaching and crystallization, producing a white, odorless, crystalline
powder with a sweet taste of pure sucrose, devoid of vitamins and minerals.
This refined form of sucrose is commonly referred to as table sugar or
just sugar. It plays a central role as an additive in food production
and food consumption all over the world.
Studies have
indicated potential links between consumption of free sugars
including sucrose (particularly prevalent in processed foods) and health
hazards, including obesity and tooth decay.
5. Vitamin A, D3, E, K1
Vitamin K is
important in making sure that the calcium you get from foods or supplements is
used in your bones. Vitamin D and vitamin K work together to strengthen your
bones and to help them develop properly.
Vitamin A
Theneeds vitamin
A for good eyesight, to help you fight infection and to keep your skin and
mucous membranes healthy. Mucous membranes are the linings inside parts of your
body such as your nose, your intestines and your lungs. Vitamin A is also
important in the development of cells and is therefore vital for a baby
developing inside the womb.
Vitamin A and
vitamin D work together to help your “genetic code” work properly,if you don’t
have enough vitamin A, vitamin D may not be able to perform this function
properly. On the other hand, research also shows that if you have too much
vitamin A, vitamin D does not work as well.
Many claims have
been made about vitamin E's potential to promote health and prevent and treat
disease. The mechanisms by which vitamin E might provide this protection
include its function as an antioxidant and its roles in anti-inflammatory
processes, inhibition of platelet aggregation, and immune enhancement.
From what I have
written about the ingredients in this milk, you can see that it has a good
combination of vitamins especially vitamins D and K which from my findings,
both work together to help develop bone very well.
Another thing I
discovered about this milk is that when you add 98ml of water to the content of
a sachet of this milk, you will obtain 112ml of milk with 3.5% vegetable fat.
For some of us
that use to put more than one sachet of milk powder, take note of the quantity
of fat that we consume daily.
What can I say;
I am not condemning any product rather I am only creating the awareness on what we
eat, how we eat. To have a healthy living, moderation is the best.
References:
https://www.vitamindcouncil.org/about-vitamin-d/vitamin-d-and-other-vitamins-and-minerals/
http://www.vitaminstuff.com/definitions/definitions34.html
http://www.herbwisdom.com/herb-lecithin.html
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