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Paper tells the story of the introduction of milk into food and benefits of food

Paper tells the story of the introduction of milk into food and benefits of food

to bookstores the new book by economist and author Almir Meireles: "Why We Drink Milk - Nutrition and History", by the publisher Cultura.

The work is the author's seventh book and like other publications like "Long Life Milk - A Revolution in Brazil "(2011) and" Planning, quality and globalization in the dairy industry "(2000), both focused on the sector, have milk as the central theme. However, the target audience of the current production are the final consumers.

According to Meireles, we are currently experiencing an era of extremes and food radicalisms. For him, more and more theories, recipes and diets that choose miracle products and also food villains arise. "In the last years, milk and its derivatives have assumed this last role," says the author.

Although the consumption of milk and its derivatives is part of the Brazilian food pyramid recommended by the Ministry of Health, is controversial subject. On one side a list of benefits: food is a source of protein, vitamin A, B complex vitamins and tryptophan, amino acid precursor to serotonin, the neurotransmitter hormone that helps in the sense of well-being. But your nutritional flagship is even calcium. Milk and its derivatives are one of the main sources of this mineral in food. But there is also the risk of overeating, especially as it is a food rich in saturated fats. What causes some radical diets to suggest the elimination of milk from the menu by associating lactose and milk sugar with weight gain.

The book is a way to enrich the debate around milk, to point out the nutritional aspects and food history and to help people gain access to accurate information about food. "The goal is to help people have a balanced diet that can prevent diseases such as diabetes and obesity, and to clarify that milk is a nutritious food that can contribute to a healthier life," says Meireles

The book

The consumption of food came from a need for survival of the human being. To explain the introduction of milk into food over the years, the author makes a journey 7,500 years ago, when the first milk-consuming groups emerged in adulthood due to the domestication of wild animals. It is also possible to know how the consumption and modernization of milk took place in five continents. In addition, how did the creation of instruments that would become important for the dairy industry ranging from the thermometer to the modern techniques of pasteurization and sterilization UHT.

Meireles enriched the book with his research on scholars who contributed significantly with scientific-technological advances related to milk. An example of a rich contribution was obtained by the French scientist Louis Pasteur, in developing the technique of pasteurizing milk at a time when the population had the habit of consuming raw milk and had no milk preservation and treatment processes, which constantly contamination by pathogenic bacteria. The book shows that Pasteur's discoveries paved the way for the modernization of the dairy industry that would eventually reach the milk of life.

The book also talks about quality, the market and the challenge of the companies. "I believe that in Brazil we have the challenge of productivity, which is to leave production cheaper without losing quality, and not only increase milk production," he warned.


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