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Why is Vitamin A added to some types of milk?
Vitamin A is found within milk's naturally occurring fat particles. The process of skimming milk tends to reduce the amount of Vitamin A that is naturally present in milk. Therefore Vitamin A is added to lower-fat milk, such as skim, 1% and 2%, to match the natural levels found in whole milk.
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Does skim milk have the same amount of calcium as whole or 2% milk?
Yes. The nutritional value of whole, 2%, 1% and skim milk is similar, only the fat and number of calories are different.
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Does Chocolate milk provide me with the same nutrients as white milk?
YES! A glass of Chocolate milk, made from fresh white milk, provides the same 15 essential nutrients that a glass of white milk provides. Neilson Dairy's Chocolate milk is also low in fat, made with 1% milk. You may also be surprised to know that there is very little caffeine in chocolate milk, and it contains the same amount of sugar as equal amounts of unsweetened fruit juices!
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What is pasteurization?
Pasteurization is the application of heat for a specified time to a liquid food or beverage to enhance its keeping properties by destroying harmful microorganisms.
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Why do we need calcium?
Calcium serves the body in a number of ways. One of the most important is the building of strong, healthy bones and teeth. Calcium also helps the nerves relay signals, and muscles - including the heart - to perform their normal functions. It is also necessary for healthy blood clotting, and contributes to healing wounds. To function properly, your body needs to maintain a constant level of calcium in the blood. If this level is not met, the body takes calcium stored in the bones. As people age they tend to drink less milk, and adequate calcium levels become more of a concern.
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What is lactose intolerance?
Lactose intolerance is the inability to digest significant amounts of lactose - the predominant sugar found in milk. Normally, an enzyme called lactase breaks down these sugars so they can be absorbed into the bloodstream. People whose bodies do not produce adequate lactase can suffer from nausea, gas, cramps and other digestive problems within 30 minutes of eating or drinking lactose-rich foods.
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Who is affected by lactose intolerance?
Lactose intolerance can affect anyone and for many, it is a normal part of aging. In North America alone, between 30 and 50 million people are lactose intolerant. In Canada, that includes approximately 1 million women and 400,000 men. Some are born with the condition, but most develop it over time - since the body's natural lactase production peaks at the age of two. Lactose intolerance can also affect children and teens and is more common among certain ethnic groups. People of African or Asian descent, as well as Aboriginal North Americans, are particularly susceptible to this condition.
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Are milk allergies and lactose intolerance the same thing?
No. An allergy to cow's milk is an allergic reaction to the protein found in milk. The condition is rare, occurring in only 2 - 3% of infants, and even less often in adults. A high percentage of people allergic to cow's milk are also allergic to other animals' milk (Goat's milk) and soy beverages. They also tend to have a history of allergies in their family. Lactose intolerance is the inability to digest significant amounts of lactose - the predominant sugar found in milk.
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What is Calcium?
Calcium is the most abundant mineral in the human body, and is found mainly in the bones. Our bodies do not actually produce calcium, but rather we obtain it through dietary sources. This essential nutrient is required at every stage of life to ensure proper growth and to maintain good overall health.
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What is Osteoporosis?
Osteoporosis is a condition caused by depletion of calcium in the bones and is characterized by fragile bones, which are easily fractured or broken. It's a condition that worsens with age as the body's bone mass naturally diminishes. Currently, osteoporosis affects nearly 1.5 million Canadians - translating into approximately 1 in 4 women and 1 in 8 men. This is why sensible dietary decisions play an increasingly important role with age in the maintenance of good health.
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How can people who are lactose intolerant achieve proper calcium levels?
Lactose Free milk is milk in which the naturally occurring sugar in milk called lactose is broken down. Adding the enzyme lactase during processing of the raw milk breaks down approximately 99% of the lactose, leaving it ideal for consumption by the lactose intolerant.
Neilson Dairy's TRUTASTE Lactose Free represents an excellent dietary choice for the lactose intolerant and is 99.8% lactose free. Available in skim and 2%, TRUTASTE Lactose Free allows those who suffer from lactose intolerance to enjoy milk again!
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What is the best source of calcium?
Milk is the best source of natural calcium and Vitamin D, which helps our bodies absorb calcium. Regularly processed whole, 2%, 1% and skim milk all have the same calcium content: approximately 315mg per 250mL (1 cup) serving. Milk also contains 15 essential nutrients, including phosphorus, protein, Vitamins A and B12, and riboflavin. Skim milk has the same vitamins and minerals as whole milk, but less butterfat.
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How much calcium do we need?
Health and Welfare Canada recommends a daily calcium intake ranging from 500mg for small children (or about 1.5 glasses of milk) to about 1100mg for teenagers (3 to 4 glasses). Adults over 50 years of age require approximately 800mg of calcium daily, or approximately 2 to 3 glasses of milk. The Osteoporosis Society of Canada recommends even higher daily intakes - up to 1500mg daily for older adults, depending on bone density.
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What is the normal shelf life of milk?
Milk carries a shelf life ranging from 17 to 23 days. Ideal milk storage temperature is between 2 and 4 degrees Celsius.
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What is homogenization?
Homogenization is a process whereby the naturally occurring fat globules in milk are broken down into smaller globules and evenly dispersed in the milk to obtain a uniform consistency and prevent separation.
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What is the best source of calcium?
Milk is the best source of natural calcium & Vitamin D, which helps our bodies absorb calcium. Regularly processed whole, 2%, 1% and skim milk all have the same calcium content: approximately 315mg per 250mL (1 cup) serving. Milk also contains 15 essential nutrients, including phosphorus, protein, Vitamins A and B12, and riboflavin. Skim milk has the same vitamins and minerals as whole milk, but less butterfat.
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