First, I wanted to give a brief information about the nutritional value of milk.
Milk contains a carbohydrate called lactose (milk sugar), composed of lactose=glucose and galactose.
Milk protein 2 It contains different proteins.
1-When we squeeze some lemon into the milk and boil it, it is the part that collapses, called casein.
2-The precipitated part is the water left when the casein is separated. This is whey and contains proteins called water-soluble whey proteins.
Milk fat consists of long, medium and short chain fatty acids. The short chain fatty acid is butyric acid. Which is known as butter.
Milk vitamins consist of both fat-soluble and water-soluble ones. Fat-soluble vitamins are vitamins A, E, D, and K. Water-soluble vitamins are B2, B12, and C.
Milk is an important source of vitamin B2. It is sensitive to sunlight. Milk should be sold in a dark glass bottle.
The most important of milk minerals are calcium and phosphorus. It is important for bone development and health.
Calcium and lactose in milk increase insulin secretion, but calcium interacts with the fats of food in the digestive tract.
The goal of obesity treatment is to reduce fat tissue. Weight loss has been shown to be effective in the study performed with calcium supplementation.
The physiological mechanism has been explained in 2 ways.
1-Dietary calcium forms soap with fatty acids, preventing the absorption of fatty acids from the digestive tract into the blood
2-Dietary calcium binds to bile acids. Thus, fat digestion is prevented and undigested fats are excreted through feces. Thus, it helps to reduce the amount of energy taken.
On the other hand, it has been reported that dietary calcium stimulates fat breakdown and inhibits fat production, thus playing a role in reducing body fat.
On the contrary, a low-calcium diet is fat. It has been found that it inhibits the breakdown of fat and stimulates the production of fat.
We ran out of milk In the study carried out to examine the relationship between meat status and metabolic syndrome, waist circumference measurement, hypertension and metabolic syndrome risk, and risk of hypertension and metabolic syndrome were found to be significantly lower in the group consuming milk and products more in individuals aged between 18-74 years compared to the group consuming less milk and products.
To summarize: Although milk sugar lactose and milk mineral calcium increase the insulin hormone, it has been found that calcium binds to fatty acids to form soap, and at the same time, calcium binds to bile acids and prevents fat digestion, and thus helps to lose weight by causing energy loss due to the excretion of fat through feces.
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