Among people with problematic weight and cholesterol problems, whole milk does not have a good reputation. Nutritionists advise them to avoid it.
However, this does not mean that whole milk is not useful in principle, because its fat content does not actually have a bad effect on health. On the contrary, it has a number of benefits. Here are some manifestations of whole milk in favor of good health status.
Why is whole milk useful?
Reducing the risk of diabetes
Despite its high calorie and carbohydrate content, this milk cuts the risk of diabetes almost in half, by as much as 46 percent. This is because skimmed milk has fewer calories and fat, but more carbohydrates, and that raises the glycemic index.
Protects against obesity
Although it is more saturated in calories, this milk protects against obesity. There are 90 calories in one glass of low-fat milk, while the same amount of full-fat milk contains about 157 calories, but despite everything, it has a positive effect on weight reduction.
Reduces the risk of heart disease
According to all studies, the consumption of whole milk supports the functions of the cardiovascular system and protects against obesity. We know that being overweight has a detrimental effect on the heart, and maintaining good weight reduces these risks.
All this shows that consuming unprocessed food such as whole milk is a healthier dietary option than refined and artificially skimmed products, which carry a number of risks.
The explanation is that by removing fat from milk, the fat-soluble vitamins A, D and E are also removed from it. Along with the loss of these vitamins, the capacity to absorb calcium is also lost, the absorption of which requires the presence of fat and milk vitamins.
Whole milk is good for children. Research has conclusively shown that babies who drink whole milk have a lower body weight. This also applies to adults, they are also in better shape than consuming a low-fat product.
The recommendation is that those who do not find the taste of whole milk to be heavy and strong, do not give it up, because its benefits are significant.
Use it in dairy creams, dairy ice cream and other desserts with milk.
