Allergies, antibiotics, edema: myths about milk and reality

Pmilk is not fashionable. In the cafe – cappuccino on soy, porridge on almond, dessert on coconut. All bloggers are lactose intolerant at once, every second popular nutritionist says that only herbal drinks are the way to a healthy intestine and, therefore, skin. Milk has fallen out of favor to such an extent that it has become even suspicious: how organic is this whole campaign? However, our goal is the same: to find out if dairy products are actually harmful to an adult.

BeautyHack asked all the accumulated questions to experts – endocrinologist and diabetologist, nutritionist, cosmetologist.

What is useful in milk

Let’s talk about the facts. Milk, whatever one may say, is a storehouse of useful elements. It is a complete source of proteins, lipids and carbohydrates, it contains essential amino acids, many useful macro- and micronutrients. In addition to the fact that it contains valuable components, milk and fermented milk products perfectly saturate and provide this feeling of fullness for a long time due to the gradual breakdown of protein.


Essential for bone tissue, three servings of dairy products provide 80% of the daily value (confirmed by the Institute of Nutrition of the Russian Academy of Medical Sciences)


maintains acid-base balance of blood and water balance

Amino acids

Milk proteins contain a complete set of essential amino acids and are easily absorbed by the body

B vitamins

An obligatory and important component of the daily diet: they normalize the functioning of the nervous and cardiovascular systems, participate in cell growth, in energy metabolism, in the work of muscles

So what’s wrong with him?

Recent studies on the topic “milk – benefits and harms for the body” directly point to the culprit – lactose (in fact, milk sugar). This component is poorly broken down in adults: getting into the intestines, it creates a breeding ground for toxins and harmful bacteria.

It is also increasingly common to hear claims that milk in large quantities can contribute to the development of a number of diseases – from problems with the digestive system to sclerosis and diabetes. It is especially impossible to use this product for people over 55 years old.

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Well, such horror stories as antibiotics in store bottles, high levels of female hormones, and, finally, edema and cellulite that milk provokes are inevitable. Let’s figure it out.

What is lactose? Is she really dangerous?

Maria Chamurlieva, Ph.D., doctor-cosmetologist, dermatovenerologist of the TORI clinic of aesthetic medicine reports:

Maria Chamurlieva

Ph.D., cosmetologist, dermatovenerologist of the TORI clinic of aesthetic medicine.

Lactose is a disaccharide composed of two simple sugars: galactose and glucose. To assimilate this substance, a special enzyme is needed – lactase, which is produced in the human body only during the first few years of life. It is necessary for the assimilation of the mother’s breast milk and for obtaining all the necessary vitamins and macronutrients. With age, the production of this enzyme is gradually suppressed in most people and may stop altogether, ”says Maria Chamurlieva, PhD, cosmetologist, dermatovenerologist at the TORI clinic of aesthetic medicine.

Not everyone is able to metabolize lactose, that’s true. But for the most part, this is due to a genetic predisposition and is expressed in different nationalities differently. Milk is not assimilated by the inhabitants of Asia, Africa, South America and parts of countries where historically it was not a source of nutrition. This does not apply to the inhabitants of Northern Europe and Russia – we are all right with that.

Symptoms of lactase deficiency, as it is said in adults, include nausea, flatulence, stomach and intestinal problems, the appearance of rashes and spots on the skin, dizziness, and weakness.

Have you already found all the signs? Take your time and read on!

Allergies, antibiotics, edema: myths about milk and reality

How to identify lactose deficiency?

As a rule, symptoms of lactose deficiency in adults appear no later than two hours after drinking milk.

Milk allergy can only be determined with the help of an experienced doctor. He creates a diet that is completely lactose-free and sets the time frame for monitoring. In parallel, a laboratory study is carried out to assess the presence of carbohydrates, which form the basis of various sugars.

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The most reliable information can be obtained by passing a genetic test. By the way, sometimes he can show that it’s not lactose. In some, there is a nonperonisosity of the protein of cow or goat milk.

Does it really contain antibiotics?

Alena Kogotkova, nutritionist, expert in weight correction and eating psychology reports:

avatar Alena Kogotkova

Alena Kogotkova


Perhaps this is the most terrible and common myth of all. Manufacturers are said to specifically add antibiotics to prolong the shelf life of milk. Of course not. There is no point in adding antibiotics to milk for this purpose. Temperature processing and high-quality homogenization are sufficient for storing milk. But if the inspection authorities find antibiotics in milk, then this will cause an irreparable blow to the reputation of the manufacturer, and the losses will significantly exceed the potential “benefit” from the sale of such a product. So the big dairy brands wouldn’t risk it. In Russia, there are very strict standards and if milk does not meet any criteria, then it is utilized.

According to sanitary rules, milk from treated cows within 5-10 days (depending on the drug used) must be disposed of.

If control is not rigorous enough, in theory, antibiotics could be introduced into milk from the treated cow. One cow’s milk is enough to make the whole batch fall short of the regulations. That is why, when buying milk from large producers, we reduce all potential risks to a minimum. “Contaminated” milk will simply not be accepted into the dairy. By the way, microorganisms that are used in fermented milk production are very sensitive to antibiotics. Their presence in milk leads to technological problems at a dairy enterprise. Those. It is very difficult to make fermented milk products from such milk, – explains the nutritionist in his study.

Allergies, antibiotics, edema: myths about milk and reality

Does milk cause swelling?

This is one of the biggest fears of bodybuilders and athletes who are fans of drying. They also refer to their experience: even from coffee with milk “pours”. But here it is just not about milk: a strict diet provokes a deficiency of potassium and sodium in the body, and milk is just rich in the latter. Escaping, the body retains sodium and water. Hi swelling.

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It is also true that milk has a high insulin index. But at the moment, there is no research confirming the relationship between dairy consumption and weight gain.

Do you lose weight from skim milk?

Mikhail Gavrilov, psychotherapist, author of a patented technique corrections eating behavior and weight loss, member of the Institute of Functional Medicine (IFM, USA):

“Low-fat foods can hardly be called healthy and dietary. Removing fat from fermented milk products, it must be replaced with something. Otherwise, their texture and taste will suffer.

What is usually the replacement for fat? Or refined sugar, which provides additional calories.

Or a sugar substitute – a substance that “deceives” our endocrine system and increases cravings for simple carbohydrates. And one more nuance. Low-fat products are often sold in large packages – not 100 g each, but, for example, 200 g each. Therefore, there is a risk of eating a shock dose of sweeteners, preservatives, dyes and other food additives that are rich in yoghurts, curds and other dairy products. I advise you to buy sour cream with a fat content of 10-15%, cottage cheese – 5%, milk and kefir – 1.5-2.5%. “

How Do I Pick Good Milk?

Olga Dvoinishnikova, MD, PhD, endocrinologist, physiotherapist, dermatologist, diabetologist reports:

avatar Olga Dvoinishnikova

Olga Dvoinishnikova

Ph.D., endocrinologist, physiotherapist, dermatologist, diabetologist.

If you choose from all types of store-bought milk, then the “most useful”, having retained at least some share of naturalness, remains pasteurized. During pasteurization, milk is heated to 67 degrees for 30 minutes. This is the most gentle processing method used almost everywhere in the world. Thus, the manufacturer kills two birds with one stone – increases the shelf life of the product and conducts its antibacterial treatment.

And we can definitely say that antibiotics are not contained in fermented milk products, because if they are available, it is difficult to start the process of fermented milk fermentation and get high-quality kefir, yogurt or cottage cheese.

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