Djicemob:
Normally you'd use for example three spoons of milk and one spoon of milo.

#CaseClosed #ThreadClosed

You know the answer and you are here writing an article on milk and milo.

Yes i didnt read the novel

prettythicksme:
lmao!!!Op can u mix bournvita with morning oats,golden morn,custard,cornflakes huh? even tho u do use it,it can never b like milk

Uncleodi:
This has been an age long Puzzle for me. I am some one that like beverages a lot but I keep noticing that every where I have been and all the families I have visited, that the Milk always finish before the Milo.

Importance of Milk in Diet

Although milk from the cow is processed, it is not an engineered or fabricated food. It is about 87 percent water and 13 percent solids. The fat portion of the milk contains fat soluble vitamins. The solids other than fat include proteins, carbohydrates, water soluble vitamins, and minerals. These nutrients in milk help make it nature's most nearly perfect food.

Milk products contain high quality proteins. The whey proteins constitute about 18 percent of the protein content of milk. Casein, a protein found only in milk, contains all of the essential amino acids. It accounts for 82 percent of the total proteins in milk and is used as a standard for evaluating protein of other foods. Protein is needed to build and repair body tissues and to form antibodies which circulate in the blood and help fight infection.

Milk also contains the following nutrients: calcium, phosphorus, magnesium, and potassium. The calcium found in milk is readily absorbed by the body. Phosphorus plays a role in calcium absorption and utilization. Phosphorus is needed in the proper ratio to calcium to form bone. Milk provides these two minerals in approximately the same ratio as found in bone. Milk is also a significant source of riboflavin (vitamin B2) which helps promote healthy skin and eyes, as well as vitamins A and D.

In adults, a calcium deficiency, along with other factors, may result in bone deterioration called osteoporosis. The recommendations for calcium are 1,000 milligrams for adults, 1,300 milligrams per day for adolescents, 500-800 milligrams per day for young children and 1,200 milligrams per day for adults over 51 years of age. One serving of milk has about 250 milligrams of calcium. It is difficult to obtain adequate calcium without milk and milk products in the diet. About 73 percent of the calcium available in the food supply is provided by milk and milk products. The following daily consumption of milk group foods is suggested by the government's U.S. Dietary Guidelines:

Children 1-8 years old, 2 servings
Children 9 years and older, 3 servings
Adults, 3 servings


Now, let's review the well marginalised / underutilised MILO.

Milo is a chocolate and malt powder that is mixed with hot or cold water or milk to produce a beverage popular in many parts of the world. Produced by Nestlé, Milo was originally developed by Thomas Mayne in Sydney, Australia in 1934. It is marketed and sold in many countries around the world.

Most commonly sold as a powder in a green tin, often depicting various sporting activities, Milo is available as a premixed beverage in some countries, and has been subsequently developed into a snack bar and breakfast cereal. Its composition and taste differ in some countries.
Milo contains 1,760 kJ (421 calories) in every 100 g of the powder, mostly from carbohydrates, mainly sugar. Carbohydrates can be used for energy by the body, which is the basis of Milo being marketed as an energy drink.

Milo dissolved in water has a Glycemic Index (GI) of 55, the same as Coca-Cola.
However, milk has a much lower GI of 30 - 33, so mixing a very small amount of Milo into a mug of milk yields an overall GI closer to 33, and mixing a large amount of Milo into a mug of milk will give a GI closer to 55.

Milo is high in calcium, iron and the vitamins B1, B2, B6, B12. Milo is advertised as containing "Actigen-E", but this is just Nestlé's trademarked name for the vitamins in the Milo recipe.

Milo contains some theobromine, a xanthine alkaloid similar to caffeine which is present in the cocoa used in the product; thus, like chocolate, it can become mildly addictive if consumed in quantities of more than 15 heaped teaspoons per day.



So, despite the high energy value of Milo, alot of people will still exhaust their Milk before the Milo maybe because it tastes better...

So what's ur take on this? Comments needed.

MissSlimbody:


I use milk and milo for all you mentioned above and even garri.

My case don tire my mama

jumper524:
the same reason rice is mucher than the beans

debbydee:
you will use milk from virtually everything.
garri
pap
flakes
tea


............add yours

KingTom:
Egbon mucher ke? You funny o

ephemm:
while Milo often go only with tea,

Milk goes with tea, garri, pap (akamu) or custard


QED

Melinde:
Some add beverage just to blend the colour of the tea.

Uncleodi:
This has been an age long Puzzle for me. I am some one that like beverages a lot but I keep noticing that every where I have been and all the families I have visited, that the Milk always finish before the Milo.

Importance of Milk in Diet

Although milk from the cow is processed, it is not an engineered or fabricated food. It is about 87 percent water and 13 percent solids. The fat portion of the milk contains fat soluble vitamins. The solids other than fat include proteins, carbohydrates, water soluble vitamins, and minerals. These nutrients in milk help make it nature's most nearly perfect food.

Milk products contain high quality proteins. The whey proteins constitute about 18 percent of the protein content of milk. Casein, a protein found only in milk, contains all of the essential amino acids. It accounts for 82 percent of the total proteins in milk and is used as a standard for evaluating protein of other foods. Protein is needed to build and repair body tissues and to form antibodies which circulate in the blood and help fight infection.

Milk also contains the following nutrients: calcium, phosphorus, magnesium, and potassium. The calcium found in milk is readily absorbed by the body. Phosphorus plays a role in calcium absorption and utilization. Phosphorus is needed in the proper ratio to calcium to form bone. Milk provides these two minerals in approximately the same ratio as found in bone. Milk is also a significant source of riboflavin (vitamin B2) which helps promote healthy skin and eyes, as well as vitamins A and D.

In adults, a calcium deficiency, along with other factors, may result in bone deterioration called osteoporosis. The recommendations for calcium are 1,000 milligrams for adults, 1,300 milligrams per day for adolescents, 500-800 milligrams per day for young children and 1,200 milligrams per day for adults over 51 years of age. One serving of milk has about 250 milligrams of calcium. It is difficult to obtain adequate calcium without milk and milk products in the diet. About 73 percent of the calcium available in the food supply is provided by milk and milk products. The following daily consumption of milk group foods is suggested by the government's U.S. Dietary Guidelines:

Children 1-8 years old, 2 servings
Children 9 years and older, 3 servings
Adults, 3 servings


Now, let's review the well marginalised / underutilised MILO.

Milo is a chocolate and malt powder that is mixed with hot or cold water or milk to produce a beverage popular in many parts of the world. Produced by Nestlé, Milo was originally developed by Thomas Mayne in Sydney, Australia in 1934. It is marketed and sold in many countries around the world.

Most commonly sold as a powder in a green tin, often depicting various sporting activities, Milo is available as a premixed beverage in some countries, and has been subsequently developed into a snack bar and breakfast cereal. Its composition and taste differ in some countries.
Milo contains 1,760 kJ (421 calories) in every 100 g of the powder, mostly from carbohydrates, mainly sugar. Carbohydrates can be used for energy by the body, which is the basis of Milo being marketed as an energy drink.

Milo dissolved in water has a Glycemic Index (GI) of 55, the same as Coca-Cola.
However, milk has a much lower GI of 30 - 33, so mixing a very small amount of Milo into a mug of milk yields an overall GI closer to 33, and mixing a large amount of Milo into a mug of milk will give a GI closer to 55.

Milo is high in calcium, iron and the vitamins B1, B2, B6, B12. Milo is advertised as containing "Actigen-E", but this is just Nestlé's trademarked name for the vitamins in the Milo recipe.

Milo contains some theobromine, a xanthine alkaloid similar to caffeine which is present in the cocoa used in the product; thus, like chocolate, it can become mildly addictive if consumed in quantities of more than 15 heaped teaspoons per day.



So, despite the high energy value of Milo, alot of people will still exhaust their Milk before the Milo maybe because it tastes better...

So what's ur take on this? Comments needed.

ephemm:
while Milo often go only with tea,
Milk goes with tea, garri, pap (akamu) or custard

QED

jumper524:
the same reason rice is mucher than the beans

jumper524:
the same reason rice is mucher than the beans

jumper524:
the same reason rice is mucher than the beans

skondo09:


mucher?!!! murdering english since birth

kodlins:
Just reminded me of boarding school..

At the end of term, you could still have 2 tins of milo with tissue and sugar but the milk would be all gone

jumper524:
bro i did that on purpose