Why cow milk is slightly yellow in color?

If the yellowish tinge of your milk is making you wonder, rest assured that it is no adulteration, rather, a healthy attribute of most cow milk products such as fresh milk, organic curd, etc. The slightly yellow color of cow milk and cow milk products is due to the presence of beta carotenes, the compound that gets converted into Vitamin A inside the human body. Vitamin A is most commonly associated with maintaininghealthy eyes, but you will be surprised to know that Vitamin A performs a lot more important functions. Let’s take a look at some of the key health benefits of Vitamin A, which you can derive by regular consumption of cow milk products such as fresh milk, organic curd, etc.

Power up the immune system – The body’s immune system is the first line of defenseagainst a wide variety of bacterial and viral infections. Vitamin A boosts the body’s immune system, which ensures that we have a better chance of eliminating harmful bacteria and viruses.

Reduce cancer risk – Cancerous growth is the uncontrolled growth of cells, which occurs when the underlying mechanism goes haywire. Vitamin A plays an important role in regulating the growth of cells and has shown to reduce the risk of cancer. This is especially true in case of stomach cancer, wherein Vitamin A cuts the risk by almost half. Vitamin A also provides protection against other types of cancers such as esophageal, liver, pancreatic, colon, rectal, prostate, ovarian, and cervical cancers.

Eliminate free radicals – The body produces energy and in doing so, it releases harmful substances, which are known as free radicals. These free radicals have been linked to medical conditions such as DNA damage, heart disease, thickening of arterial walls, atherosclerosis, heart attacks, early ageing, etc. Vitamin A is an affective antioxidant, which helps neutralize the harmful effects of free radicals. In layman’s terms, it’s like dousing a fire by pouring water onto it.

Why choose milk for Vitamin A

Beta carotenes can be derived from various sources such as spinach, carrots, sweet potato, pumpkin, mango, papaya, etc. So, why choose cow milk for beta carotenes? Well, the answer is that absorption is more important than availability. Beta carotenes are fat-soluble, which means that they are already in their most beneficial state in cow milk products such as fresh milk, organic curd, etc. In comparison, when we are talking about fruits and vegetables, you will have to add fats to ensure proper absorption of beta carotenes. Such absorption occurs naturally through cow milk products, which makes them ahealthy choice.

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