Is the coffee companion “cream” made of milk

Is the coffee companion “cream” made of milk

You may not be familiar with “creamer”, but you must know that the main ingredient of coffee partner is fat powder, that is, cream.

Completely mistaken, most probably it did not actually happen to Fan Zhihong, Professor of nutrition and food safety at China Agricultural University. The so-called “cream” is hydrogenated vegetable oil, dextrin (starch hydrolysate), a small amount of sodium caseinate, cream flavor, emulsifier, anti knot agent and other components of the mixture. Despite its white color, strong milk fragrance, milky color in the water, in fact, it has nothing to do with milk, and its nutritional value is even worse.

The worst ingredient in creamer is the so-called “hydrogenated vegetable oil”. This oil, which looks like butter, is made from vegetable oil after being “hydrogenated”. After artificial hydrogenation, trans fatty acids, which are the most harmful to cardiovascular diseases, should be avoided by consumers. Recent studies over the past 20 years have confirmed that trans fatty acids in hydrogenated vegetable oils are not only closely related to the risk of heart disease, but also to the occurrence of diabetes. The saturated fat in traditional animal fat does not directly affect insulin sensitivity, while trans fatty acids can affect the function of insulin receptor, which has adverse effects on the prevention and treatment of type II diabetes. This is one of the important reasons why Starbucks is accused of being harmful to health.

Make your coffee a real milk companion

According to nutrition experts, moderate consumption of coffee is good for the heart and brain, while milk rich in calcium is a good drink for strengthening bones. However, long-term consumption of milk and coffee together can cause liver damage, because the mixture produces an unstable and difficult to digest emulsion. However, there are also surveys that show that the French drink the most coffee and milk in the world, but the number of people suffering from hepatitis among them is no more than that of other countries. It turns out that the health benefits can be guaranteed because the milk and coffee blend has a great knack: pour coffee in milk, not milk in coffee, and it is better to use skimmed milk. This can help prevent milk from spoiling in the stomach. But for consumers who are not familiar with the preparation of coffee, how to master the proportion of coffee and milk and which kind of milk is better is always a difficult problem.