Fact Sheets

Season 5, Ep 2 - Milk

     

·New Zealand produced over 17 billion litres of milk last year.

·Each year, every New Zealander drinks around 64 litres of milk.

·There are 4 ½ million dairy cows in NZ.

·There is just over 3% total fat in standard milk, with 2% saturated fat.

·Trim milk contains 0.3% total fat and 0.1% of that is saturated fat.

·Calcium enriched milk has 0.1% total fat.

·60% of us aren’t getting enough calcium, the figure rising to 88% for teenage girls.

·Dairy products are the richest source of calcium in the diet.

·Most calcium is attached to the protein in milk and as low fat milk contains more protein they have more calcium too.

·High sodium and meat diets can increase the loss of calcium.

·Milk is a good source of B vitamins, it has a lot of B12 and riboflavin.

·B vitamins are essential for metabolism and some are used to make DNA.

·A standard glass of milk contains appox 11% of Vitamin A needed in a day. However, as it is carried in the fat, light milk and trim has considerably less.

·Milk is a good source of zinc which helps with immune function. Calcium enriched yellow top milk contains the most zinc.

·A US study infected 60 people with the cold virus and gave them milk to measure if they got more or less congested. It concluded there was no link between milk consumption and congestion.

·Most chocolate milks contain almost six teaspoons of sugar per glass.

·Pasteurisation causes less than 20% loss in Vitamin C and some B vitamins.

·Raw milk can be beneficial in protecting you against allergies, however the upside of consuming the bacteria in raw milk is out weighted by the health risk. Bacteria can grow in raw milk and in large amounts, can cause severe illness and even death.

·In the late 90’s, milk containing a type of protein known as A1 was linked to type one diabetes and later, links to heart disease were also made.

·Studies and reports completed in both NZ and Europe have concluded that although the links between these are intriguing, the evidence fell short of being proven to cause and effect relationships.

·New Russian research has found links between infants with higher A1 milk consumption and slower neurological development. A recent study also found links between BCM7 in babies’ blood and Sudden Infant Death Syndrome.

·Approximately 8% of New Zealanders suffer from lactose intolerance. The incidence is high in Maori, Polynesian and Asian populations.

·Lactose intolerance may be genetic, but is more likely related to the exposure to milk during youth. Therefore, populations that drink less milk are more likely to suffer lactose intolerance.

·New Zealand cows each produce around 3,800 litres of milk a year. The average British dairy cow produces nearly twice this.

·Most of the 1.6 million bobby calves born last year were slaughtered for overseas veal markets.

·Last year, a long term study found that high levels of faecal bacteria and nitrogen and phosphorus from cow urine and fertiliser are typical in waters found close to dairy farms.

·A study found one in ten dairy farms either discharge or are likely to discharge unauthorised effluent into a water way.

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