Dairy foods are necessary part of diet
Though perhaps hard to believe,
there are some 50 references to
cows in the Old Testament. To the
early people of Central Asia,
wealth was measured in numbers
of cattle. The cow was even wor
shipped in India, Babylonia, and
Egypt.
What all this means, says Dairy
Council Inc., Southampton,
Pennsylvania, is that the cow has
been around for a long time. And so
has milk.
Although milk is processed, it is
not an engineered or fabricated
food. It naturally has three major
components; water; fat including
fat-soluble vitamins; and solids
not-fat; including protein, car
bohydrate, water-soluble
vitamins, and minerals.
In milk’s liquid, the car
bohydrate is dissolved, fat droplets
are suspended, and protein is
dispersed. Together with the
vitamins and minerals, these
nutrients interact in mUk, making
if a food unduplicated by modern
science.
Milk has great nutritional value.
It contains high-quality protein,
stemming from the presence of
many amino acids. Protein’s
major functions are to build and
repair body tissues and to help
form antibodies which circulate in
the blood and fight infection. It also
provides energy about 33 of the
150 calories in an 8-ounce serving.
Milk’s carbohydrate is a sugar
called lactose. Lactose acids the
absorption of calcium, phosphorus,
and other minerals. It provides
about 45 of the 150 calories in an 8-
ounce serving.
Milkfat is a carrier of vitamins
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A, D, E, and K; these vitamins are
important in the utilization of other
nutrients. For example, vitamin D
as well as lactose acids calcium
absorption in the body.
Milk’s major nutrients are
calcium, phosphorus, magnesium,
potassium, and sodium. Other
minerals are also present in
varying degrees. It is best known
for its calcium content, the
mineral essential for strong bones.
In fact, dairy foods are the major
source of this mineral in the
American diet, providing nearly 72
percent of the available calcium in
the American food supply.
Of nutrients available for con
sumption, dairy products ex
cluding butter provide 20.7 percent
of the necessary protein, 11.4
percent fat, 5.6 percent car
bohydrate, 33 percent phosphorus,
20 percent magnesium, 12.3 per
cent vitamin A, 36.5 percent
riboflavin, 10.8 percent vitamin Bg,
and 18.6 percent vitamin Bi 2 .
Compared to other foods, dairy
products do not contain high
amounts of cholesterol. A three
ounce fish fillet has 34-75 mg.
cholesterol; half a roasted chicken
breast without skin has 79 mg. One
cup of milk has only 33 mg.
Dairy foods should be a part of
every diet. For those advised to eat
low-fat diets, then low-fat milk (1
percent—lls calories, 2 percent
135 calories, skim 83-90 calories)
can be chosen. Low-fat yogurt and
cheeses can also be selected.
Without dairy foods, says Dairy
Council, people would quickly
experience deficiencies of
calcium, riboflavin, and probably
vitamin D.
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Milk's got more of what you need to keep you going during June Dairy Month and
throughout the year. Enjoy milk and cookies for a special treat.
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