What blind spots are hidden on food packaging?
No matter what kind of food is purchased, a "food label" will be printed on its packaging. There are many information on the label, such as the production date, shelf life, and ingredient list, nutritional content list, name category, producer information, etc. that most consumers care about. Food labels are the "passport" of food quality. Consumers need to check its "passport" when buying food to judge whether the food is qualified and whether the quality is good or bad. However, some businesses take advantage of consumers' lack of understanding of food labels, and often produce labels that are not standardized and easily misunderstood. This requires consumers to keep their eyes open and carefully distinguish the authenticity.
1. High calcium milk is not necessarily more calcium supplement
Many consumers think that "high-calcium milk is more calcium supplement", but in fact this is just a misunderstanding. The so-called "high-calcium milk" is actually "milk with higher calcium content".
How to make the calcium content higher? In the production process, some extra calcium is added artificially. In fact, it should be called "calcium-fortified milk". Among them, calcium carbonate, calcium lactate, calcium phosphate, calcium citrate and other calcium-containing substances can be added as calcium agents, and calcium carbonate and calcium lactate are commonly used.
Adding extra calcium to milk is itself a restricted thing: adding a large amount of calcium to milk is not technically difficult to achieve, and it is easy to destroy the stable protein system, and even cause problems such as precipitation and emulsification. Affect the taste and sterilization stability of milk. In addition, from the perspective of absorption, high-calcium milk is not a "satisfying choice." The calcium in ordinary milk is milk calcium that is relatively easy to absorb, and contains lactose, amino acids, vitamins and other factors that help the body to absorb. The artificially added calcium is extremely inexpensive inorganic calcium such as calcium lactate, which may not be able to achieve The level of milk calcium, this kind of calcium lactate does not have much benefit to the human body.
Milk itself is a kind of "high calcium food", and its calcium absorption rate is very high. Due to the cost, most of the calcium added in high-calcium milk is calcium carbonate, but its absorption effect in the body is very unsatisfactory. From a scientific point of view, "high-calcium milk" is actually just a "businessman's gimmick selling point". The calcium content in it is not much different from ordinary milk, and the absorption rate is not satisfactory. Consumers do not need to blindly follow the so-called high-end health, the right amount of supplement is the right choice.