low fat milk adalah susu yang telah

low fat milk adalah susu yang telah dikurangi kadar lemaknya. susu ini cukup baik untuk kesehatan. tapi dibeberapa journal terdapat pendapat yang mengatakan bahwa low fat milk maupun low fat cheese masih beresiko untuk mendatangkan penyakit kardiovaskular. seperti yang dinyatakan pada kutipan berikut :
"Woman with higher intake of low-fat cheese and non-fat milk seem to have a higher risk of incident CHD. This needs further investigation considering recent evidence of cardiovascular benefits from certain dairy fat.”
tapi kita tidak dapat menghilangkan dairy products di dalam menu kita sebab selain beresiko mendatangkan penyakit tapi juga mengandung zat gizi yang baik bagi tubuh misalnya Milk consists of 2 major proteins: casein and whey. Casein proteins form a stable complex with inorganic calcium phosphate and exist in the form of micelles (Schmidt, 1982) and can tolerate severe processing conditions
selain itu, walaupun dairy product mengandung banyak lemak, hal tersebut dapat dinetralisir dengan berbagai cara contohnya netralisir lemak dalam yogurt dengan air jeruk.
namun kita harus tetap membatasi dairy product karena telah diketahui bahwa The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids.jadi kita harus mengurangi dairy products terutama non-low fat.

Results (English) 1:

low fat milk is milk that has been reduced levels of fat. milk is quite good for health. but in some journal there are opinions that say that low fat milk or low fat cheese is still at risk for cardiovascular disease. as expressed in the following quote:"Woman with higher intake of low-fat cheese and non-fat milk seem to have a higher risk of incident CHD. This needs further investigation, considering recent evidence of cardiovascular benefits from certain dairy fat. "but we cannot eliminate dairy products in our menu because in addition to risk bringing illness but also contain nutrients that are good for the body for example Milk consists of 4 major proteins: casein and whey. Casein proteins form a stable complex with inorganic calcium phosphate and exist in the form of micelles (Schmidt, 1982) and can tolerate severe processing conditionsIn addition, although dairy product contains a lot of fat, it can be neutralized with a variety of ways e.g. neutralizing fat in yogurt with lemon juice.namun kita harus tetap membatasi dairy product karena telah diketahui bahwa The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids.jadi kita harus mengurangi dairy products terutama non-low fat.

Results (English) 2:

low fat milk is milk that has been reduced fat content. This milk is quite good for health. but on several journal contained the suggestion that low fat milk or low-fat cheese are still at risk for cardiovascular disease brings. as stated in the following quote:
"Woman with higher intake of low-fat cheese and non-fat milk seem to have a higher risk of incident CHD. This needs further investigation considering recent evidence of cardiovascular benefits from Certain dairy fat,"
but we can not eliminate dairy products in our diet because in addition to risk bringing disease but also contains nutrients that are good for the body, for example Milk consists of two major proteins: casein and whey. casein proteins form a stable complex with inorganic calcium phosphate and exist in the form of micelles (Schmidt, 1982) and can tolerate severe processing conditions
other than that, although dairy products contain a lot of fat, it can be neutralized by various means for example neutralize fat in yogurt with orange juice,
but we must still restrict dairy products because it has been known that The effects of dietary fats on total: HDL cholesterol may Differ markedly from their effects on LDL. The effects of fats on Reviews These risk markers in Themselves should not be Considered to reflect changes in risk but should be confirmed by a prospective observational studies or clinical trials. By that standard, most Effectively risk is reduced when trans fatty acids and saturated fatty acids are replaced with cis-unsaturated fatty acids.jadi we must reduce non-dairy products, especially low fat.

Results (English) 3:

低脂牛奶是苏苏杨，dikurangi卡达尔lemaknya。素素白了，kesehatan INI。TAPI dibeberapa杂志有pendapat阳人，低脂牛奶和低脂奶酪了，使beresiko penyakit kardiovaskular。如杨除在kutipan berikut：低脂肪奶酪和非脂肪乳的女性似乎有较高的冠心病风险。这需要进一步的调查，考虑到最近的心血管益处的证据，从某些奶牛脂肪。”我们不可以menghilangkan TAPI的乳制品里面的菜单我们因为除了beresiko使penyakit TAPI也有好事，比如那个该身体乳由2个主要的蛋白质：酪蛋白和乳清。酪蛋白的蛋白质形成一个稳定的复合物与无机磷酸钙和存在的形式的胶束（施密特，1982），可以忍受严重的加工条件除了ITU，虽然有许多乳制品的椰浆饭，哈尔和卡拉，dinetralisir缝制，contohnya netralisir椰浆饭，酸奶，空气者鲁克。但我们要就membatasi乳制品，是因为diketahui影响膳食脂肪对总：HDL胆固醇可能明显不同于它们对低密度脂蛋白。脂肪对这些风险标志物的影响不应该被认为是反映风险的变化，但应确认的前瞻性观察性研究或临床试验。按照这个标准，风险降低时最有效的反式脂肪酸和饱和脂肪酸是顺式不饱和脂肪acids.jadi喜多要mengurangi非低脂肪乳制品要更换。