Can I drink milk if I have a wind-heat cold?

When the weather gets hot, many people catch colds, which are all wind-heat colds, mainly because of the high heat content in the body, coupled with the cold caused by wind and cold. Generally, after this kind of cold occurs, most patients will have loss of appetite and often feel unable to eat. For this reason, we need to understand whether milk, which we can drink regularly, can be drunk during a cold, because milk can supplement most of the nutrients, and can help many patients with loss of appetite to open up their appetite. The most important thing is that the content of elements in milk is relatively high.

Calories (54.00 kcal), protein (3.00 g), fat (3.20 g), carbohydrates (3.40 g), vitamin A (24.00 micrograms), thiamine (0.03 mg), riboflavin (0.14 mg), niacin (0.10 mg), vitamin C (1.00 mg), vitamin E (0.21 mg), calcium (104.00 mg), phosphorus (73.00 mg), sodium (37.20 mg), magnesium (11.00 mg), iron (0.30 mg), zinc (0.42 mg), selenium (1.94 micrograms), copper (0.02 mg), manganese (0.03 mg), potassium (109.00 mg), cholesterol (15.00 mg).

The nutritional value of milk is very high, and it contains a wide variety of minerals. In addition to the calcium we are all familiar with, it also contains a lot of phosphorus, iron, zinc, copper, manganese and molybdenum. The most valuable thing is that milk is the best source of calcium for the human body, and the calcium-phosphorus ratio is very appropriate, which is conducive to calcium absorption. The types are complex, with at least 100 kinds, and the main components are water, fat, phospholipids, protein, lactose, inorganic salts, etc.

The main chemical components of general milk are as follows:

Milk (15 sheets) Water content: 87.5%

Fat: 3.5-4.2%

Protein: 2.8-3.4%

Lactose: 4.6-4.8%

Inorganic salt: about 0.7%

There are 20 kinds of amino acids that make up human protein, 8 of which cannot be synthesized by the human body itself (9 for infants, and one more than for adults is histidine). These amino acids are called essential amino acids. If the protein we eat contains all the essential amino acids, it is called a complete protein. The protein in milk is complete protein.

The inorganic salts in milk are also called minerals. Milk contains cations such as Ca2+, Mg2+, K+, Fe3+ and anions such as PO43-, SO42-, Cl-; in addition, there are trace elements such as I, Cu, Zn, Mn, etc. Calcium in nature exists in a chemical state. Only after it is passively absorbed by plants to form biologically active calcium can it be better absorbed and utilized by the human body. Milk is rich in active calcium and is one of the best sources of calcium for humans. One liter of fresh milk contains about 1,250 mg of active calcium, ranking first among many foods. It is about 101 times that of rice, 75 times that of lean beef, and 110 times that of lean pork. Not only is it high in content, but the lactose in it can promote the absorption of calcium by the human intestinal wall with an absorption rate of up to 98%, thereby regulating calcium metabolism in the body, maintaining serum calcium concentration, and promoting bone calcification. Good absorption is especially important for calcium supplementation. Therefore, the statement that “milk can supplement calcium” has scientific basis.