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Carbohydrates
Carbohydrates are sugars. They are present in milk in the form of lactose..
Carbohydrates are used by our body as its principal source of energy. Some people may not be able to tolerate lactose because they cannot digest it. In this case, they should eat yoghurt (the bacteria of yoghurt are good for our digestion), and cheese (the transformation of milk into cheese reduces the quantity of lactose to minimal doses). Moreover, some types of milk (the low-lactose milks, for example) contain less lactose than other others and can restore the pleasure of drinking milk. Lipids are types of fats. They are found in butter, oils, margarine, etc. But they are also present in numerous other types of food. Lipids have many roles: they are necessary as a reserve, to protect us from temperature changes, for the brain, and because of the vitamins that they provide. It is important to vary their sources (butter, margarine, etc.), and to consume them in reasonable quantities . Proteins Proteins are major contributors to our organism. They are necessary for the generation, growth and replacement of the cells of our body. Their roles are important: in particular, proteins help to transport substances in the blood and through the membranes of cells, and for our immunes system. Dairy products contain large quantities of proteins that have a very high nutritional quality. In fact, these products contain all the constituents of proteins that cannot be made by our organism and hence must be obtained from our food. Vitamins Vitamins are substances needed for the proper functioning of the body. They are used in building up and maintaining the different parts of the body. Role of vitamins: Vitamin | Role | A | It contributes to our eyesight and to the health of tissues (good condition of the skin and hair, for example). | D | It helps to fix calcium in our bones and teeth, to make them more solid. | E | It helps the cells to resist the oxidation due to ageing. | K | It is necessary for the process of blood coagulation. | B (B1, B2, B12,PP) | It contributes to the transformation of food into energy. It plays a part in the brain growth of the foetus. | C | Favours the absorption of iron. |
Milk is a very good natural source of vitamins in group B, especially B1, B2 and B12, and of vitamins A and D.
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