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Cow’s milk is a good source of:
Those with lactose intolerance can drink small amounts of cow's milk.
A nutrition scientist carried out a study comparing the symptoms of people with lactose intolerance when they drank two cups of soya milk, raw milk or regular milk every day. He found many of them didn’t ...
It is important not to assume that milk alternatives are the same as cow's milk.
Dairy-free alternatives for milk include soy, almonds, cashews, hazelnuts, coconuts, macadamia nuts, rice, flax, oats or hemp. The main ingredient is processed and diluted with water.
Soya milk is the best replacement for cow's milk in terms of protein. But the quality protein is substanti...
There is a link between saturated fat and heart disease, but whole milk only contains around 3,5% fat, semi-skimmed around 1,5% and skimmed milk 0,3%.
Only very high milk intake can be harmful, but there's no research to suggest that moderate consumption is bad for you.
The estrogen levels of cows increase 20-fold when they are pregnant. Although one study linked estrogen levels to breast, ovarian and uterine cancers, ingesting hormones through cow's milk is no cause for concern.
Researchers found estrogen levels only affect the reproductive systems in ...
Milk alternatives are usually fortified with the nutrients that occur in cow's milk, such as calcium. Yet, it is not sure if fortified vitamins and minerals provide the same health benefits.
The bioavailability of calcium may be different when it's fortified compared to when it's found natu...
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The “best” diet is a theme: an emphasis on vegetables, fruits, whole grains, beans, lentils, nuts, seeds, and plain water for thirst.
That can be with or without seafood; with or without dairy; with or without eggs; with or without some meat; high or low in total fat.
published 10 ideas
An adjective that can whet our appetites is "natural", while we tend to associate "processed" food with long lists of ingredients we can't pronounce.
Actually, naturalness doesn't automatically mean a food is healthy, says Christina Sadler, manager at the European Food Information ...
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