Healthi5me

Milk, whether boiled or cold, is very crucial and beneficial for human health. But the fact is, boiled milk, nutritional profile and health benefits are quite different from the milk straight from carton. Commonly, the boiling point of cow milk is 95° C means that if you are adding milk to a recipe that will be cooked or baked. Just for example, take pudding or cake. Milk will technically reach its boiling point during the cooking process. Most of the times people also boil milk to kill bacteria and prevent food borne illness like diarrhoea. Researches and studies examined changes in vitamins and minerals in boiled milk found that regular pasteurisation temperatures do not change nutrient content much. But Ultra high temperature pasteurisation effects the content of many vitamins. So here we are presenting the benefits of boiled milk that you might have never came across. • Contains more beneficial fats. Boiled milk contain additional short and medium chain fatty acids that may provide...

There are several scientific studies and advises that claim eating fish is good for you. Just full of protein, healthy fats and other important nutrients that will surely benefit your body. Salmon and Tuna are the two most popular seafood choices among the most commonly consumed fishes. But till now, many people wonder that which one is more healthier as compared to other. So check yourself from below mentioned facts and figures. • Tuna. Tuna basically is a large muscular fish with flash that ranges from pink to dark red colour. The flash colour mainly depends upon the variety of tuna fish. It is quite rich in myoglobin. It breaks down quickly when heated, main reason behind greyish colour of cooked tuna. This muscular fish is quite low in fat content. This is the main reason it usually cooked on medium flame, just to retain moisture. Although health experts advise to keep canned tuna aside. Because they are always thoroughly cooked during processing. Although it can be a convenient fo...