Boiling Milk

Boiling Milk (Advantages)

Boiling Milk

There are pros and cons to boiling milk. Whether you should boil it depends on what you wish to gain from drinking milk.The boiling point of cow’s milk is around 95 ‘C. Boiling milk is usually unnecessary, as most milk in the grocery store is already pasteurized (to kill harmful pathogens). Thus you do not have to boil milk for safety reasons unless it’s raw, unpasteurized milk. You might gain some nutritional benefits from boiling your milk, which includes:

Changes in protein (some of them are inactivated) and lactose (converts it into different types of acids and lactulose) that occur when you boil milk, people who have milk protein allergies or lactose intolerance might find it easier to digest.

****However, this is not guaranteed. Still, if you have a milk protein allergy or lactose intolerance, its important to know that boiling may not cause enough of a change for you to safely consume milk.

Milk contains a mix of short, medium and long-chain fatty acids. While the total fat content is stable with boiling, some of the long-chain fats may be converted into short and medium chain fats. The body metabolizes MCTs faster than other fats and uses them as energy instead of storing. Short chain fats are an important fuel for the cells in the gut and associated with better gut health and a lower risk of colon cancer. So you might benefit from more short and medium chain fats.

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https://www.healthline.com/nutrition/boiled-milk

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