A brief overview of the health benefits of raw milk la gas prices map

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Few people are aware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the last century (2)(3). That’s right. Milk straight from the udder, a sort of stem cell of foods, was used as medicine to treat, and frequently cure some serious chronic diseases (4). From the time of Hippocrates to until just after World War II, this white blood nourished and healed uncounted millions.

Raw cow’s milk has all 8 essential amino acids in varying amounts, depending on stage of lactation (8). About 80% of the proteins in milk are caseins- reasonably heat stable and, for most, easy to digest. The remaining 20% or so are classed as whey proteins, many of which have important physiological effects (bioactivity) (9). Also easy to digest, but gaston yla agrupacion santa fe very heat-sensitive (10), these include key enzymes (11) (specialized proteins) and enzyme inhibitors, immunoglobulins (antibodies) (12), metal-binding proteins, vitamin binding proteins and several growth factors.

Lactoferrin (14), an iron-binding protein, has numerous beneficial properties including (as you might guess) improved absorption and assimilation of iron, anti-cancer properties and anti-microbial tgas advisors company profile action against several species of bacteria responsible for dental cavities (15). Recent studies also reveal that it has powerful antiviral properties as well (16).

The immunoglobulins, an extremely complex class of milk proteins also known as antibodies, provide resistance to many viruses, bacteria and bacterial toxins and may help reduce the severity of asthma symptoms (18). Studies have shown significant loss of these important disease fighters when milk is heated to normal processing temperatures (19).

Lactose, or milk sugar, is the primary carbohydrate in cow’s milk. Made from one molecule each of the simple sugars glucose and galactose, it’s known as a disaccharide. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can’t digest milk sugar (20). This leads to some unsavory symptoms, which, needless to say, the victims find rather unpleasant at best. Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who traditionally have avoided milk to give it another try.

The end-result of lactose digestion is a substance called lactic acid (responsible for the sour taste in fermented dairy products). Besides having known inhibitory effects on harmful species of bacteria (21), lactic acid boosts the absorption of calcium, phosphorus and iron, and has been shown to make milk proteins more digestible by knocking them out of solution as fine curd particles (22)(23).

Consider that, for thousands of years before the introduction of the hydrogenation process (pumping hydrogen gas through oils to make them solids) (27) and the use of canola oil (from genetically modified gas x user reviews rapeseed) (28), corn, cottonseed, safflower and soy oils, dietary fats were somewhat more often saturated and frequently animal-based. (Prior to about 1850, animals in the U.S. were not so heavily fed corn or grain). Use of butter, lard, tallows, poultry fats, fish oils, tropical oils such as coconut and palm, and cold pressed olive oil were also higher than levels seen today. (29)(30)

CLA, short for conjugated linoleic acid and abundant in milk from grass-fed cows, is a heavily studied, polyunsaturated Omega-6 fatty acid with promising health benefits (33). It certainly does wonders for rodents, judging by the hundreds of journal articles I’ve come across! (34) There’s serious money behind CLA, so it’s a sure bet there’s something to it.

Volumes have been written about the two groups of vitamins, water and fat soluble, and their contribution to health. Whole raw milk has them electricity word search answer key all, and they’re completely available for your body to use. (37) Whether regulating your metabolism or helping the biochemical reactions that free energy from the food you eat, they’re all present and ready to go to work for you.

Our bodies, each with a biochemistry as unique as our fingerprints (38), are incredibly complex, so discussions of minerals, or any nutrients for that matter, must deal with ranges rather than specific amounts. Raw milk contains a broad selection of completely available minerals ranging from the familiar calcium and phosphorus on down to trace elements, the function of some, as yet, still rather unclear.

A sampling of the health benefits of calcium, an important element abundant in raw milk includes: reduction in cancers, particularly of the colon: (39) higher bone mineral density in people of every age, lower risk of osteoporosis and fractures in older adults; lowered risk of kidney stones; formation of strong teeth and reduction of dental cavities, to name a few. (40)(41)(42)

An interesting feature of minerals as nutrients is the delicate balance they require with other minerals to function properly. For instance, calcium needs a proper ratio electricity and circuits physics of two other macronutrients, phosphorus and magnesium, to be properly utilized by our bodies. Guess what? Nature codes for the entire array of minerals in raw milk (from cows on properly maintained pasture) to be in proper balance to one another (43) thus optimizing their benefit to us.

The 60 plus (known) fully intact and functional enzymes in raw milk (44)(45) have an amazing array of tasks to perform, each one of them essential in facilitating one key reaction or another. Some of them are native to milk, and others come from beneficial bacteria growing in the milk. Just keeping track of them would require a post-doctoral degree!

To me, the most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains enzymes devoted to its own digestion, it’s that much less work for our pancreas. (46) Given the choice, I’ll bet that busy organ would rather occupy itself with making metabolic enzymes and insulin, letting food digest itself.

The amylase (47), bacterially-produced lactase (48), lipases (49) and phosphatases (50) in raw milk, break down starch, lactose (milk sugar), fat (triglycerides) and phosphate compounds respectively, making milk more digestible and freeing up key minerals. Other enzymes gas 0095, like catalase, (51) lysozyme (52) and lactoperoxidase (53) help to protect milk from unwanted bacterial infection, making it safer for us to drink.

With high levels of lactic acid, numerous enzymes and increased vitamin content, ‘soured’ or fermented dairy products like yogurt and kefir (made with bacteria and yeast, actually) provide a plethora of health benefits for the savvy people who eat them. (58) Being acid lovers, these helpful little critters make it safely through the stomach’s acid environment to reach the intestines where they really begin to work their magic (59) ( Above right, Lactobacillus casei).