Milk & Cacao - Scientific Explanation for Keeping Them Apart
Regardless of whether we are Cacao enthusiasts or seeking healthier alternatives, there is an aspect worth considering when it comes to combining Cacao with cow’s milk from a biological and scientific perspective. It is not advisable to do so due to certain properties of these two ingredients.
Cacao is rich in compounds called flavonoids, such as catechins and epicatechins. Flavonoids are known for their great health benefits, including being antioxidants that can help protect cells from damage caused by free radicals. However, when Cacao is combined with cow’s milk, an adverse interaction occurs between the flavonoids in Cacao and the proteins present in milk, particularly casein.
Research suggests that casein proteins can form complexes with flavonoids, leading to a reduction in their bioavailability. In other words, the body may have difficulty absorbing and utilizing the beneficial nutrients from Cacao when consumed together with cow’s milk. This means that the potential health benefits associated with flavonoids in Cacao may be limited when they are consumed with milk.
Another factor to consider is the calcium content in cow’s milk. Calcium, an inherent component of milk, can affect the absorption of certain antioxidants present in Cacao. Studies suggest that calcium may inhibit the bioavailability of antioxidants, such as catechins, resulting in their reduced effectiveness in neutralizing free radicals in the presence of cow’s milk.
It’s worth noting that there are also other substances present in milk, such as milk proteins, that may have potential interactions with the flavonoids in Cacao. These factors can affect the stability and bioactivity of these compounds, limiting their effectiveness and health benefits.
Of course, this does not mean that consuming Cacao with cow’s milk is entirely unhealthy. Cow’s milk itself has its benefits and serves as a good source of protein, calcium, and other nutrients. However, if we want to maximize the health potential of Cacao, it is recommended to consume it separately, without the addition of milk.
An alternative to cow’s milk could be the use of plant-based milk substitutes such as almond milk, soy milk, coconut milk, or oat milk, which do not exhibit the same interaction with Cacao flavonoids and may be a better choice when combining them.
In the end, it is important to remember that we have the power to make our own choices and take responsibility for our own lives. Each individual is unique, and what works for one person may not work for another.
While there may be scientific considerations regarding combining Cacao with cow’s milk, it ultimately comes down to listening to our bodies and deciding what feels best for us. Self-observation and self-awareness are valuable practices that allow us to understand how different foods and combinations impact our well-being. By making conscious choices, even down to the choice of milk, we can have a positive influence on our lives and overall health.
So, let’s embrace the lesson that Cacao teaches us – the importance of being mindful, taking responsibility, and making decisions that align with our own well-being.