How healthy is milk?

  For a long time, milk has been regarded as a nourishing sacred product, and it has been called the “platinum” of health. But now, people are beginning to worry about the health risks brought by milk.
  In recent years, vegetarians, food bloggers and fitness gurus have insisted that milk can cause allergies, diabetes and neurodermatitis, and may even cause cancer; not only does milk fail to strengthen bones, it also makes bones brittle. Nobel Prize winner Harald Hausen even warned all beef and milk products that cows may contain dangerous genetic fragments that will increase the risk of cancer, but there are not many data supporting this view.
  One of the reasons for the collapse of the image of milk is that manufacturers of milk substitutes deliberately create marketing gimmicks to promote their own products by slandering milk. A market survey shows that only 20% of consumers of milk and meat substitutes are concerned about the health of the product; half of consumers say they want to change the traditional dietary structure out of curiosity; and 58% of consumers consume Those who are affected by outdated concepts, are concerned about the fatty acids and cholesterol contained in milk, and believe that even deeply processed plant products are healthier than milk.
  In the past six or seven years, more and more lactose-free products have appeared on supermarket shelves, and people have begun to worry about the composition of milk. There is a saying on the Internet that foreign proteins in milk can cause rejection in the human body, which is harmful to health. But if people can only rely on their own protein to maintain life, they can only eat breast milk for life. Studies have shown that drinking milk in moderation has little effect on body weight and does not cause coronary artery contraction. On the contrary, it may even reduce the risk of hypertension, type 2 diabetes, and stroke. Therefore, all kinds of rumors about the harm of milk are mostly alarmist. According to the current knowledge, milk and dairy products are not associated with most cancers except in individual cases. Because the rich calcium can absorb the bile acid breakdown that causes colonic mucosa cancer, milk can even reduce the risk of colon cancer. However, according to the latest research, there is evidence that milk increases the risk of prostate cancer, but this situation only occurs in men who consume a lot of milk (more than one liter of milk per day or more than 100 grams of hard cheese).
  Among all the components of milk, fat is one of the most interesting research objects for health researchers. 70% of the fat in milk is saturated fatty acids. It is generally believed that saturated fatty acids affect the blood cholesterol balance and are an important factor in causing arteriosclerosis and myocardial infarction. However, the latest research has found that milk fat is not as harmful as people have long imagined. It has little effect on cholesterol levels. Milk products such as yogurt seem to also lower cholesterol levels. The tiny fat drop structure floating in the milk gives it a typical creamy texture. They are surrounded by multiple layers of membranes that contain not only fat, but also protein and phosphorus. When these fat drop structures remain intact, milk fat is healthy. Butter is unhealthy because it is extracted from the broken fat droplet structure of milk after centrifugation, which increases the concentration of harmful low-density lipoprotein cholesterol in the blood. People always consider the individual nutrients in food separately, but in fact, the same saturated fatty acid, due to different foods from which it originates, may have different nutrition and health levels.
  In the food culture of various countries, milk is processed into milk products that are easier to preserve, such as salty butter, dry cheese or yogurt, which can extend the shelf life and reduce the sugar content, making it convenient for people with lactose intolerance to enjoy.
  The nutrition of milk is closely related to the living conditions of cows. Compared to cows fed with concentrated feed and soybeans, cows that graze naturally and eat a lot of grass and hay can produce more omega-3 fatty acids in their stomachs. This fatty acid can reduce the risk of various cardiovascular diseases. However, in reality, the model of ecologically raising dairy cows faces many difficulties. Many people do not know that the protein content of grass leaves on the grassland is as high as 20%, which is the best feed for dairy cows. Cows have four stomachs. The special flora in the rumen can help digest the irregular cellulose in the grass that is difficult to digest, and turn the fiber that is of no value to humans into digestible milk protein. The problem is that natural grazing cows can only produce up to 6,000 liters of milk per year. A cow fed with concentrated feed and soybeans can produce 8,000 liters of milk a year. A Holstein-Friesian cow produces milk a year. The volume even reaches 12,000 liters. The huge consumption of dairy products and the way the dairy market operates have forced dairy farmers to choose captive dairy cows. Consumers do not pay higher prices for organic milk as claimed. In Germany, the share of organic milk transactions is only 3.5%. People are still more willing to buy cheap milk.