Spelt is a cereal native to Central Asia. Ancestor of wheat, there are three kinds of spelt. The small spelt is grown in the South, it is tender and eaten like rice. Its nutritional value is greater than the second one cultivated in the North of Asia, the large form of spelt, less tasty and less digestible.

We find writings that speak of spelt dating to less than 9000 years before Christ, and there exist some mentions in the Bible. This seed was known and cultivated by the people of ancient Egypt.

Its nickname “wheat of the Gauls” and resulting from its use by the Gauls at the time. Wheat being rare, it was the spelt that held an important place in the diet of the Gauls. Thus it was the food base of the original Latin peoples.

Then spelt popularity declined with the arrival of other crops such as wheat, corn and rice. Grown mainly in southern Europe, such as Italy, today spelt resurfaced thanks to its dietary qualities. Spelt therefore slowly takes a place in trade in organic farming.

Benefits of spelt

Spelt is a cereal known for its nutritional and dietary qualities. It contains all eight essential amino acids to the human body.

This seed is contains several minerals such as zinc, iron, copper, magnesium, giving it anti-stress properties. Its amount of calcium per 100 g is about as much as in two glasses of cow’s milk. There are also B1 and B9 vitamins.

Spelt is an excellent food for effort through its high content of protein and carbohydrates; the latter, being special, promotes intestinal transit and stimulate the immune system to increase resistance to infections.

Finally, this cereal has not undergone varietal selections such as wheat because it consists of a high quality gluten. Thus, it allows a better tolerance of this molecule by gluten allergy sufferers.

Use of spelt

Spelt is an ancient variety of wheat that is easily digestible. Ii is found as plain spelt milk or flavored with chocolate, hazelnut, almond…

Properties of spelt milk

Spelt milk contains vitamins B, D and E, calcium, iron and magnesium. Gluten intolerant people must be aware that this milk contains gluten.

Spelt milk nutritional values 

Calories: bringing 45 to 60 kcal per 100 ml (depending on brand), spelt milk has a caloric value relatively close to that of cow’s milk (1/2 with respect to full skimmed milk).

Protein: it is modest with only 0.5 to 1 g per 100 ml depending on the brand.

Fat: the spelt milk contains approximately as much fat as cow’s milk (half with respect to skimmed milk, with a higher proportion of unsaturated fatty acids).

Carbohydrates: spelt milk contains more than cow’s milk with 8 g per 100 ml, the majority of it being simple sugars.

Calcium: spelt milk contains calcium and there are versions of spelt milks with enriched calcium.

In summary: spelt milk has a similar nutritional value of hazelnut milk and almond milk, so it’s not the best substitute of milk.

NB: Unlike other plant milks, spelt milk contains source of gluten, so be careful with intolerances.

How to make homemade spelt milk?

Ingredients:

• 1 litre of water
• 100 g of spelt flakes
• 1 piece of vanilla (2 cm) or a teaspoon of vanilla powder
• 1 teaspoon agave syrup or other (or sugar cane) bio
• A pinch of salt

Preparation:

1. Put the water in a blender and add the spelt.
2. Blend at least 2 minutes.
3. Pour the mixture in a nut milk bag.
4. Twist and press all the liquid out the nut milk bag.
5. In a clean bottle of glass pour the spelt milk.
6. Let cool and store in refrigerator.

Tips:

This milk can taste better after having rested for 2 hours. After that period, if the taste is a bit bland, you can always adjust by adding syrup, vanilla or cinnamon.

Contrary to pulp from oatmeal or rice, spelt pulp doesn’t have a thickening property. But you can still use it advantageously in hummus, guacamole, or mixed with 50 g of whole meal flour to make cakes and pancakes.

You can also mix spelt and oat to 50-50 for different milk. Oats will make this drink a slightly thicker milk.

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The fruit of the cashew tree is an achene (dry fruit that doesn’t open spontaneously), which has the distinction of having one stalk that hypertrophies itself as the fruit matures. This magnification gives the stem a pear shape, called cashew apple, its hue ranging from yellowish to reddish. This is a sort of a false fleshy fruit whose vinous flavor is popular to natives including Brazil. But it is not the stalk, succulent as it is, that we are interested in today but the nut that is suspended to it. This is the actual fruit, cashew nuts contained in its hard shell and smooth gray or sepia. Each false fruit called “cashew apple” has at its end a single nut which explains the high price of cashew nuts.

History of cashews

There are eight species of Anacardium, all from tropical America. The species Western Anacardium is by far the most important economically. It is native to northeastern Brazil. This region lies between the rainforests of the Atlantic and Amazon.

There are 33 900 km² of these plantations in the world. Basically, 0.0227% of the land surface on the planet is covered with cashew. This figure is not negligible. The main reason is that each tree yields only 200 to 300 nuts per year. The yield is very low, and especially in some countries, including India, that dedicates a huge surface to it.

The Tupi, therefore, left their Acaju grow in peace when Portuguese sailors landed, who have tasted and loved it, and then introduced them into their second home in India, Goa, after a stop in Mozambique in 1578. From there, cashew spread itself throughout the Asian continent, that found it very suitable, and in Africa as well.

Cashews were domesticated long before the arrival of Europeans. The Portuguese found the cashew tree (the tree that produces nuts) in 1538. They introduced cashews in their colonies in India and Africa not long after. In India, the first cashew tree was planted for erosion control. Its culture to produce nut and false fruit came much later.

International trade for these little nuts dates from before 1920, when the Indians found an effective technique to remove the caustic oil hull. Cashew then became an essential food in Indian cuisine.

Cashew is now produced in 32 countries worldwide, with the top ten, in order of importance, Vietnam, India, Nigeria, Brazil, Tanzania, Indonesia, Guinea-Bissau, Ivory Coast, Mozambique and Benin. It now ranks first in the production of nuts, which has exceeded almonds in 2003.

Cashew nuts and health

Cashew is made of 49% fat, 19% protein and 21% carbohydrates. The rest is distributed in water and fiber. Contrary to popular belief, this is not one of the fattest fruit husk and oilseeds: except chestnuts and pistachios, with lower fat content, and sunflower seeds, with equivalent fat content, cashews are less fat than almonds, hazelnuts, walnuts, Brazil nuts, macadamias and pecans. With their richness in protein, fiber and fat, cashews are actually a low glycemic index food, and as well a high satiating power food. Therefore, it iserfect  as part of a diet because it can, in moderate amounts, avoid leaving you hungry.

In addition to its complete protein, making it a very interesting food in a vegetable diet, cashew nut is rich in monounsaturated fats or omega-9. It is therefore not part of the “essential” fatty acids such as omega-3 and omega-6, because the body cannot produce these itself. However their effect on health is not less important. These are the “good” fatty acids that are also found in olive oil and most oilseeds. They are beneficial to cardiovascular health by lowering LDL, or ‘bad cholesterol’.

Cashew nuts are extremely rich in magnesium, a mineral that plays a key role in neuromuscular transmission of nerve impulses – a natural anti-stress, a large part of the Western population is sadly deficient in it. The relaxing and normalizing action of magnesium on the muscles, vessels and nerves, relieves pain – including those associated with PMS and migraines. Besides cashews, it is mainly found in plant foods: whole grains and legumes, seeds and nuts, wheat germ and brewer’s yeast and finally cocoa and green leafy vegetables.

Cashew is also very rich in copper and phosphorus, two important minerals for our body as they are both necessary for the formation and repair of our tissues. Phosphorus is also essential to the health of our bones and our teeth, to maintain a normal pH in the blood (which allows us to fight against osteoporosis).

But that’s not all … cashew is also rich in iron and zinc, two minerals that are often lacking in Western populations – mainly women. Iron is essential for red blood cell formation: vegetable-based, it will ensure the support of a vitamin C source (citrus fruits, vegetables, etc.) to absorb vitamin C well. Zinc is also an important mineral involved in immune reactions and tissue healing. For women again, it plays a vital role in enabling the development of the fetus and the thyroid hormones.

Add to that a richness in antioxidants and vitamin E, essential to enable our cells to fight against free radicals.

Beware, however: like all oilseeds, cashew has a strong allergenic potential, due to its content of oleoresin and toxins. Please, pay attention not to introduced it too early in the diet of children.

The extract of cashew nuts, an effective anti-diabetic

Cashew contains many virtues under its shell to begin with a high vitamin E intake and calories with 500 calories per 100g approximatively. In India, cashew consumption is even recommended to replenish energy, mixed with milk and brown sugar. Cashew is also known for its oil which is introduced in many pharmaceutical products for psoriasis, eczema or ulcers. Cashew nuts have less fat. They are rich in copper, magnesium, vitamin C and potassium.

New scientific articles show that cashew extracts could be effective and promising antidiabetics, according to a recent study from the University of Montreal published in Molecular Nutrition & Food Research. This study analyzed the benefits on diabetes that show the effect on the body from the different products of cashew trees. In particular, the authors investigated whether cashew extracts could improve the response of the body to its own insulin¹.

Diabetes is characterized by high blood sugar due to the inability of the body to respond or produce enough insulin. This disease, which affects about 220 million people worldwide, can cause heart or kidney disease. The objective of the study was to examine the impact of leaves, bark, nuts and cashew apples from the north-east Brazil and other countries of the Southern hemisphere on cells that respond to insulin. “Of all the extracts tested, only cashew extract significantly stimulated blood sugar absorption by muscle cells, said the director of this research, Pierre S. Haddad, Professor of pharmacology at the Faculty of medicine of the University of Montreal. Extracts of other elements of this plant did not have the same effect, suggesting that the cashew extract contains active substances with potential antidiabetic properties. “

The cashew tree products have long been known to have anti-inflammatory effects, to counter the rise of blood sugar and prevent insulin resistance among diabetics. “Our study validates the traditional use that is made of the cashew tree products in diabetes and has discovered that some of its natural elements could be used to create new oral therapies,” said Professor Haddad who is also director of research Team in Aboriginal antidiabetic medicines, Canadian Institutes of Health Research, the University of Montreal.

Certainly the cashew benefits are well proven, and it would be a shame to miss them!

How to make homemade cashew milk?

For 1 litre of cashew milk

Ingredients:

• 1 litre of water
• 100 g of cashew nuts
• 1 pinch of salt
• 1 tsp of sweet (agave syrup, maple syrup) or 2 dates

Preparation:

1. Soak nuts in a bowl of water 2 to 6 hours in advance.
2. Take a colander and rinse cashew nuts well by passing them under the water. Drain them.
3. Add the water, salt and sweetener and mix until obtaining a perfectly homogeneous liquid.
4. Pour your cashew milk in a clean bottle of glass.

Tips:

This cashew milk will be good to drink for 3-4 days in the refrigerator. Its flavor is very sweet and allows you to perfectly replace cow’s milk with almond milk for your breakfast, cake recipes or other savory preparations. The great advantage of this milk compared to other homemade vegetable milks (like hazelnut milk or chestnut milk), is no need to filter it! Cashews don’t have skins like almonds or hazelnuts and they have only a small amount of pulp. The advice is to shake the bottle before drinking this cashew milk.

References

1. University of Montreal. (2010, July 14). Cashew seed extract an effective anti-diabetic, study shows. ScienceDaily.

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Researchers have yet to determine with certainty the place of origin of the coconut tree, though most of them think coconut tree came from Southeast Asia. Featuring the ability to float, the fruits were dispersed by the sea to the land in many tropical countries where they have taken root in the sandy soil of the beaches. A habitat that is particularly suitable for this plant. For coastal populations, who did not always have access to drinking water, the liquid of its immature nuts was a gift of the gods.

Over time, the coconut has colonized all parts of the planet lying between the two tropics. Several varieties have been selected for commercial exploitation, but the wild form persists in many places where the fruit is the main source of fat, protein and a number of minor , but essential, nutritional components. On this regard one can affirm that, without coconut, whole civilizations would have not emerged or, at least, would have not survived. Hence its common names of “tree of life”, “tree of wealth,” “gem of the tropics,” there are many myths surrounding its origin among the peoples where coconut grows and where it has always played a leading role.

In the West, we find little mention of the coconut before the fourteenth century, when the Italian Marco Polo reported on his famous travels in Asia. With the expansion of the Portuguese Empire in the fifteenth and sixteenth centuries, it became popular in Europe and later in North America.

The benefits for the health of coconut milk

The coconut milk is an excellent source of iron for men and women, while the desiccated coconut is a good source of iron in particular for for women, their needs being different. For its part, raw coconut is a source of iron. Each cell in the body contains iron. This mineral is essential for transporting oxygen and the formation of red blood cells.

It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in the nerve impulse). It should be noted that the iron content in plants (such as coconut) is less well absorbed by the body compared to iron from animal foods. Its absorption is enhanced when used with certain nutrients, such as vitamin C.

Coconut and coconut milk are excellent sources of manganese. Manganese acts as a cofactor of several enzymes that facilitate a dozen different metabolic processes. It also helps prevent damage caused by free radicals.

The desiccated coconut and coconut milk are excellent sources of copper, while raw coconut is also a good source. As a component of several enzymes, copper is necessary for the formation of hemoglobin and collagen (protein for the structure and tissue repair) in the body. Several copper-containing enzymes also contribute to the body’s defense against free radicals.

The coconut milk is a good source of phosphorus, while the whole coconut is also a source of it. Phosphorus is the second most abundant mineral in the body after calcium. It plays a vital role in the formation and maintenance of healthy bones and teeth. In addition, he participates among others in the growth and regeneration of tissue and helps maintain normal blood pH. Finally, phosphorus is one of the constituents of cellular membranes.

Desiccated coconut is a good source of selenium, while raw coconut and coconut milk are also good sources of it. This mineral works with a major antioxidant enzymes, thus preventing the formation of free radicals in the body. It also helps to convert the thyroid hormone to its active form.

The desiccated coconut and coconut milk are sources of magnesium. Magnesium is involved in bone development, construction of proteins, enzyme action, muscle contraction, dental health and functioning of the immune system. It also plays a role in energy metabolism and in the transmission of nerve impulses.

The desiccated coconut and coconut milk are sources of potassium. In the body, it is used to balance the pH of the blood and stimulate the production of hydrochloric acid by the stomach, promoting digestion. In addition, it facilitates the contraction of muscles, including the heart, and is involved in the transmission of nerve impulses.

The desiccated coconut and coconut milk are sources of zinc while raw coconut is a source of zinc for women only. Zinc participates including immune reactions, manufacture of genetic material, to taste perception, in wound healing and development of the fetus. It also interacts with the thyroid hormones. In the pancreas, it is involved in the synthesis, storage and release of insulin.

The coconut milk is a source of vitamin B3. Also known as niacin, vitamin B3 is involved in many metabolic reactions and contributes particularly to the production of energy from carbohydrates, lipids, proteins and alcohol we consume. It also works in the DNA formation process, allowing normal growth and development.

The desiccated coconut is a source of pantothenic acid. Also called vitamin B5, pantothenic acid is part of a key coenzyme allowing us to adequately use the energy in the food we eat. Desiccated coconut also participated in several steps of the production of steroid hormones, neurotransmitters (messengers in the nerve impulse) and hemoglobin.

The desiccated coconut is a source of vitamin B6. Vitamin B6, also called pyridoxine, is part of coenzyme involved in the metabolism of proteins and fatty acids and the synthesis (manufacturing) of neurotransmitters (messengers in the nerve impulse). It also helps to manufacture red blood cells and allows them to carry more oxygen. Pyridoxine is also necessary for the conversion of glucose into glycogen and is working towards the proper functioning of the immune system. Finally this vitamin plays a role in the formation of certain components of nerve cells and in modulating hormone receptors.

The coconut milk is a source of folate. Folate (vitamin B9) is involved in the production of all body cells, including red blood cells. This vitamin plays an essential role in the production of genetic material (DNA, RNA), in the functioning of the nervous system and immune system, as well as in the healing of wounds and sores. As it is necessary for the production of new cells, an adequate intake is essential during periods of growth and development of the fetus.

A fatty food, but interesting from a nutritional point of view

Yet, if not abused, due to its fiber content, coconut milk can be an effective way to help control weight. The fat in coconut milk also increases metabolism and, when integrated into a diet low in calories, it helps in weight loss¹. As usual, it’s all about quantity.

To enjoy the benefits of coconut, specifically on this aspect, it still would be better to consume the coconut milk, containing more protein and less fat. We will certainly not use it in the same way but if you want to take advantage of its fiber, coconut milk will be fat enough: it is therefore reserved as often as possible for the kitchen.

An alternative to animal milk

If you consume cow’s milk, coconut milk can be a great alternative, although unlike cow’s milk, coconut milk contains only 38 grams of calcium per cup. It contributes substantially to the construction and bone strength.

As explained above, the coconut milk contains selenium, which is an antioxidant which relieves the symptoms of arthritis. In fact, selenium helps to control free radicals and reduces the risk of inflammation of the joints.

Coconut milk benefits for hair

Just like coconut oil, coconut milk can help your hair. It is often used in hair masks and fills your hair with proteins. Thus, it offers benefits for your hair in the following way:

The application of coconut milk on your scalp gives a feeling of freshness. It nourishes the hair giving you a natural moisture. You can apply some fresh coconut milk made at home. Leave it for 20 minutes and then rinse your hair as usual.

This allows you to stimulate hair follicles and hair growth, which is particularly advantageous for hair restoration when they are dry, damaged, weakened, brittle and fragile as well as split ends.

Coconut milk is used with certain other organic compounds to be extremely beneficial for hair growth. For this purpose you can mix 50 ml of coconut milk with 100 ml of still water and add a few tablespoons of camphor oil to the mixture.

The mixture is very useful for people with hair loss problems. Massage your scalp including bald spots with this mixture and leave for several hours by placing a towel over your head, and then rinse with warm water.

Coconut milk acts as a conditioner for your hair, all you have to do is rub a little coconut milk while combing your hair. Just rub a small amount of coconut milk where the tangles are and comb through them.

Coconut milk will not only help mitigate the nodes, but also make your hair smooth and shiny. t provides you with longer and thicker hair. You can take equal amounts of coconut milk and shampoo in your hands and rinse your hair as usual.

Coconut milk will make your shampoo foam as you have never seen (like coconut oil), so you use less shampoo and do something good for your hair!

Coconut milk benefits for the skin

Whether ingested or applied locally, coconut milk is great for your skin. It is rich in vitamin A, C, calcium, iron and natural proteins that contribute to a healthy and radiant skin. The various benefits of coconut milk for the skin are the followings:

Because of its soothing, coconut milk is an excellent moisturizer for dry skin. Try adding a cup of rose petals, half a cup of rose water and a cup of coconut milk in a warm bath water. Soaking in the bath for about 15 minutes will help restore moisture to dry skin.

You can directly rub coconut milk on your skin and leave for 30 minutes. This will help combat dryness and promote healthy, glowing skin. But make sure that you use fresh coconut milk prepared at home.

The application of crude coconut milk is effective in the treatment of the skin damaged by the sun. All you need to do is apply a thin layer of fresh coconut milk to the area burnt by sunburn, fat and oil in the milk will help reduce redness and restore moisture to the skin burnt by the sun.

Consumption or coconut milk application improves the elasticity of the skin due to its copper content and vitamin C. These nutrients slow down your skin’s aging process by maintaining the flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin, and aging spots.

Thanks to its moisturizing, coconut milk can ease the symptoms of psoriasis, dermatitis, and eczema. Natural fatty acids in milk that may help treat dry and irritable skin and remove harmful bacteria from your skin.

Combine two parts of olive oil with some coconut oil and apply on the skin to gently remove makeup while moisturizing the skin. This is a much healthier alternative to most commercial cleansers that are alcohol based.

References

1. R. A. I. Ekanayaka, N. K. Ekanayaka, B. Perera, and P. G. S. M. De Silva. Impact of a Traditional Dietary Supplement with Coconut Milk and Soya Milk on the Lipid Profile in Normal Free Living Subjects. Journal of Nutrition and Metabolism. Volume 2013 (2013), Article ID 481068, 11 pages. http://dx.doi.org/10.1155/2013/481068

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Either there is one side decidedly in error without realizing it, either there is such a passion in the debate that everything is exaggerated. That is, some focus on the interests and do not see the problems, while others, obsessed by problems, do not see anymore the qualities. The need to be right leads to a generalizing truth which strengthens personal belief. That’s how we get a fight about arguments without results generating confusion.

Before addressing the scientific and medical aspects of the question, it is necessary to consider the cultural, economic, and emotional topic of the subject.

Cultural and economic aspects

The consumption of milk and dairy products in large quantities is recent and affects only a part of humanity.

In the beginning of the domestication of dairy species, men ate the meat, used wool or skins, but did not, consume or only in an exceptional way, the milk that was left to children.

It was not until the 19th century that the selection of dairy cows appeared. From the middle of the 20th century, under the influence of various promotional campaigns, dairy products took an important place in the diet, up to the current situation in Western countries.

The exponential increase in the market has led to an intense biotechnology research for highly increased productivity, at the cost of a change in the composition of the milk that is rarely mentioned (including the increase in IGF-1 growth factor).

The abundant consumption of dairy products today is the result of the conjunction of several factors:

– An obvious economic interest which has been the subject of major campaigns to promotions.

– A clear and committed support of the medical and health authorities who recognize them as a vital source of calcium.

– An echo among the general public especially due to the ease of preparation.

– The abundance of production by the use of technological knowledge, and as a result, the need for the agricultural world to sell the huge production of milk.

Emotional aspects

They play at two levels.

Firstly, for consumers of dairy products, the creaminess of yoghurt, the more or less conscious memories of childhood, and potentially calming milk effect (which has biochemical foundations) create a certain attachment to these products. Removing them would cause such a feeling of deprivation that seems inconceivable for many consumers, especially as their benefits are recognized by health authorities.

Secondly, removing dairy products is to position him/herself clearly against the dominant discourse and into a community of resistance to medical dictatorship accused of collusion with the pharmaceutical and food industries. An anecdote is significant here. A Sociology student who was investigating the subject asked a young woman who had given up all dairy products. Did she observe benefits in her health? No, none. And yet she keeps in his ouster, sure to be on the right track. This belonging to the community of the “anti-milk” becomes a true identity and leads to the same lack of objectivity than those who cannot live without.

Birth and development of a critical movement opposite to dairy products

The “anti-milk” movement was initiated by an American biologist, author of “milk, the deadly poison”, which led to a long campaign resolutely committed to the denigration of the consumption of milk.

Many elements are advanced to show the harmful effects of the milk. They generally have a solid basis, but are sometimes expressed in an exaggerated way, bringing them disrepute. Therefore, there is a passionate campaign to a radical choice, legitimately generating distrust.

Today, dairy products are featured so prominently in the economy and in food habits that it is impossible to challenge it in a collective manner, with the risk of a social catastrophe that no responsible Government is willing to take. It can therefore only be done on an individual level as each can choose whether he/she consumes it or not, and in what proportions.

To do this, it is important to know objectively the real food properties of dairy products and their possible harmful effects on health. In order to see more clearly, observe in detail the different issues in the debates, before clearing, in conclusion, some non-partisan general ideas.

I. Overview of the debate on dairy products

1. Milk and natural food

The argument is echoed by those who reject dairy products: no mammal does consume milk after having been weaned and no mammal does consume the milk of another species.

This deserves to be pondered, but let us not forget that no mammal has recourse to cooking, fermentation and more generally in the preparation of his food. There are many human specificities and this comparison has validity only then if one calls for the return to original and wild food.

However we should not forget that the use of milk of mammals, apart from breastfeeding, is against nature. As it is usual and abundant, it requires to sacrifice the calf to continue to milk the mother, or to feed the calf in another way.

2. Milk and baby milk

After a period during which medical authorities argued that there is no major difference between standard nursing and milk, things have changed significantly. Women are today urged to breast-feed their children for several months, such that those who choose not to for various reasons or which cannot physiologically, are locked in a vise of guilt. It has created another problem that could be avoided by a little tolerance.

While it is true that formula milk gradually improved in its composition by a better knowledge of the needs of the infant, it is obvious that they will never be able to replace breastfeeding. How can milk originally planned for a calf, even with all the imaginable complements, be suitable for a human infant?

Even if there is no identified specific support, we know that milk carries information guiding growth. The consequences on the infant are difficult to assess, but it can be conceived easily that this can disrupt metabolism.

On the other hand, and this is now clearly established, breastfed children diversify more easily to their diet as they grow and reach adulthood. This is a real factor for health¹. It is understood by the fact that breast milk changes consistency during feeding, and its taste, as well as its composition, slightly changes every day. A formula always hasthe same consistency and tastes the same every day.

There are many reasons to prefer breastfeeding to the infant formula:

-The importance of feeding in the relationship with the mother.

-The exclusive contribution in the breast milk of immunoglobulins that protect the child during the time of progressive construction of its own immune system¹.

-The presence of compounds, necessary for sound balance, that complements can never compensate for, since milk produced by the mother is different for each child. It depends on its needs and scales to meet its growth during the lactation period.

-Contribution by the breast milk for Lactobacilli and various favorable substrates for the intestinal flora².

-The existence in the milk of specific information for breakfast… and we can understand that information to a calf are little adapted to an infant.

-Preparation and food diversification.

A major factor justifying this choice is the immaturity of the gut of the infant and its physiologically hyperpermeable, intestinal mucosa for protective immunoglobulins. Breast milk is designed to respect this immaturity³. Other food sources are not, especially if they contain foreign proteins. This is the reason why too early diversification is discouraged. And the infant formula is somehow a diversification.

Milk is a unique and indispensable food for a limited time which should be respected. Food diversification can start around 6 months/1 year, step by step, with progressive reduction in dairy rations. From the age of three, we can even discuss the usefulness of milk.

3. Milks and pollutants

Among dairy products, one must distinguish the organic productions of others.

The conventional production of milk is using totally or partially processed origins and is often coming from intensive agriculture and rather polluted (replacing the pasture). Cows are given hormones and growth factors to produce more milk. Because of their fragility, we give them antibiotics and we vaccinate them.

Milk which concentrates the various exogenous substances absorbed by the cow is enriched in antibiotics, growth factors, hormones, pesticides and various pollutants. In addition, it is a good fixative of lipophilic toxins (dioxin and others) and heavy metals.

4. Milk and sterilization

Milk can contain pathogenic bacteria. Therefore, it is necessary to sterilize milk to make it safe for consumption. Traditionally, we did boil it awhile. Today, the UHT (Ultra-high-temperature processing) gets sterilization by a brief passage at high temperature. This is presented as beneficial because it does not alter the molecules. To confirm this, we should compare the tolerance of UHT milk with boiled milk.

This sterilization could be harmful to milk. Many authors, who take the defense of milk in advancing its noted benefits, recommend consumption of raw milk.

These last two points (pollutants and sterilization) complicate the debate because we don’t know if the problem comes from the milk itself, its intensive culture mode, of its pollutants or its proceeds of sterilization. And different statistical studies on the consequences of dairy products do not differentiate its aspects.

5. Milk, hormones and growth factors

With respect to various hormonal pollutants (related to the estrogenic properties of certain plant protection products or medication of the cows), milk naturally contains substances with hormonal activity and growth factors adapted to the species that produces it. In the end, it is a complex environment in which we find various biologically active substances.

In fact, at least two factors have been identified with cow’s milk:

– IGF – 1 (Insulin-Like Growth Factor) including digestive assimilation in the presence of casein has been shown. It is a growth factor that activates cell multiplication. We can thus understand the increase in population size for those who are large consumers of milk, and the effect on some cancers. During the race for productivity that has developed since the 1970s, the selection of big cows producing milk and the use of growth hormone has significantly increased the rate of IGF – 1 in milk, as has been verified^4,5. Hence the effects manifested more clearly from this time on.

– Estrogen, naturally present in cow’s milk is still more abundant since the cows are processed continuously, even when they are having a calf. And they are inseminated regularly to increase their hormonal impregnation that increases their milk production.

The presence of such compounds in the milk of cow, particularly from intensive livestock, is real and cannot be overlooked⁶.

6. Digestibility of milk

6.1. The lactose

The sugar found in milk, lactose, requires lactase for digestion. This enzyme present in young age then gradually decreases (since milk consumption is not planned by nature), to disappear in some cases. 90% of Asians and Africans, and 10 to 40% of Westerners, lack this enzyme in adulthood⁷.

This is manifested by bloating, diarrhea, flatulence after ingestion of lactose. This phenomenon of intolerance is well known. However, it is still ignored by many.

Several phenomena are involved in this lactose intolerance:

– The nature of dairy products that contain more or less lactose. It’s milk, which contains the most, while fermented products (yoghurt) that have predigested contain less, and cream, butter and cheeses contain very little.

– Intestinal flora can come to the rescue of its digestion by providing lactase, and from this point of view, we are unequal. Taking probiotics can improve tolerance to lactose.

– According to the intestinal fragility and familiarity that may allow to tolerate various inconveniences, the effects of this intolerance are more or less felt as a problem.

6.2. The casein

Casein is a big protein whose structure is variable depending on the species. Human proteases digest casein well from the milk, and a lot worse than animal milks. The casein of cow’s milk is a big protein difficult to reduce in amino acid. Besides, the veal produces in his stomach rennet (which curdles the milk) to facilitate this digestion.

Peptides derived from the incomplete degradation of casein animal have several types of consequences.

– On the one hand, naturally foreign to a human body, they can trigger an immune response, with the presence of antibodies of type IgG for which we don’t know the effects.

– On the other hand, some peptides have a biological action that interferes with the usual mediators that regulate functions. They can act on the digestive tract or throughout the body if they move into blood. We isolated opioid peptides that act on the morphine receptors in the brain. Other residues could interfere with inflammatory reactions.

There are also several phenomena that will intervene in this intolerance to casein:

– The nature of dairy products. Fat products (butter, cream) contain few proteins. Curd products, including quality white cheeses and the hard cheeses, which underwent the predigestion under the action of rennet, will be more digestible from this point of view, as well as some fermented products (buttermilk, Kefir…)

– The digestive system specific to each of us is more or less powerful to digest casein.

– The presence of proteolytic enzymes (made by the papaya or pineapple) in the food bowl can facilitate the breakdown of casein (what is to this day a hypothesis).

– Residues of incomplete digestion of casein have more or less consequences depending on the state of the intestinal mucosa. This is essential will be developed in paragraph 11.

7. Milk protein

Outside its digestibility, already mentioned, the nutritional interest of casein from animal is discussed:

– The different amino acids are all present in sufficient quantity so that we can talk about a complete protein, which is bringing all of the amino acids a body needs.

– Lysine/Arginine ratio is unattractive and could encourage early atherogenesis⁸. But nothing obvious from this point of view.

8. Milk fat

There is no doubt from this point of view, dairy products bring poor quality of fatty acids for human consumption. They contain mostly saturated fatty acids that do not meet the quality needs of the cells and tire the hepatobiliary system for their assimilation.

They are particularly low in polyunsaturated fatty acids (very little omega-6 and no omega 3) which are major factors of health in human nutrition.

This amount in saturated fatty acids led to present low-fat products that bring less saturated fatty acids, but are still without polyunsaturated fatty acids.

We should not forget that cheese, cream and butter, which are more digestible from the point of view of lactose and casein, are particularly rich in this fat of poor nutritional quality.

9. Milk and calcium

A difficult dialogue

Dairy products are rich in calcium. This is also their main dietary asset⁹. This calcium is rather well absorbed by the intestinal mucosa, thanks to the lactose.

But then what does it become? Human milk contains much less calcium and protein than animal milks. Human milk also becomes a biochemical environment that promotes a physiological ossification. Does animal milk have the same virtues?

It is here where the dialogue becomes difficult. On one side we highlight that calcium is essential for bone health, which is true, and that dairy products bring a lot, which is also true.

On the other hand, we show that the direct link between dairy products and bone health is less clear. Some studies are showing even a risk of osteoporosis that increase with the consumption of milk¹⁰.

The reasons for the discrepancy

This discrepancy is explained by the fact that calcium provided by animal milks, when we look more closely, has limited availability for mineralization. A part is quickly eliminated and the other part gives a one-time excess that disturbs some biological functions.

Why is the calcium intake of animal milk not so ideal?

– The determination of calcium by the bone in infants requires a set of information which no longer is adequately provided. In children and adults, this setting requires a sufficient proportion of magnesium. However the Calcium/Magnesium ratio in milk is excessive and the rest of the diet does not generally bring the amount of magnesium to restore balance.

– On the other hand, the significant amount of phosphorus and sulfur containing amino acids in milk leads to acidifying dairy products. To protect themselves from the acidity, the body must mobilize calcium which serves as a buffer before being eliminated by the urine. Part of the calcium from dairy products is therefore lost to correct acid potential brought by these same products. This same mechanism also promotes the escape of the other alkaline minerals, including magnesium and trace elements.

That is why the intake of plant and marine calcium in a varied diet is more beneficial.

Other elements are to be taken into account:

– It is not so clear that a massive influx of calcium in the first part of life is beneficial after 50 years.

– The physiology of phosphorus metabolism is such that the less calcium intakes, the more its assimilation, in order to meet the needs in all circumstances. As a result, important needs as they are fixed today are questionable.

A real topic of controversy: the calcium needs

Daily needs of calcium have been estimated between 800 mg and 1 gram per day, on the basis of a diet rich in dairy products. And it is impossible to meet these needs without them. It is easy to see that non milk consumers, who may therefore have low calcium intake generally show no sign of lack of calcium.

Independent nutritionist’s experts agree that an intake of 500 mg of calcium reaching from a truly balanced diet is sufficient. With a better ratio of calcium/magnesium, bone assimilation is more physiological. On the other hand, in contribution to this level, intestinal assimilation adjusts to the needs. Dairy products are therefore not required, and the real need is not 800 mg per day.

But to complicate the problem, sufficient contributions in calcium without dairy products require a really rich and varied food in plant and marine quality products, found more in common Western diets. In this diet, dairy products are essential to guarantee a minimum health bone. That’s why health authorities that have established the PNNS advocated three dairy products per day. And this is consistent with this logic.

The problem, however, is more complex. It will be developed in paragraph 12.1. about osteoporosis.

Dairy products and calcium

The need or not of dairy products for sufficient calcium intake is facing two cases:

– For varied and rich marine products in plant and food , a contribution of 500 mg of calcium is sufficient, and dairy products are not required.

– To a rather poor Western diet in plants and marine products, calcium may be really weak and dairy products are then the only alternative that respects the acquired habits.

The daily needs are set at about 1 g and are more a reflection of a consumer, regarded as ideal of a clearly established need. It is difficult to separate these needs from campaigns to promote dairy products.

10. Milk and allergies

Milk contains allergenic proteins: casein, the lactoglobulin and the lactalbumin.

The allergy to cow milk by immediate hypersensitivity involving the IgE is common. It affects about 2% of infants and one needs to find an alternative food for them¹¹.

This allergy is even more common when consumption of cow’s milk (including in the form of infant milk) is early. Because of the immaturity of the intestinal mucosa before year 1, consumption of milk animals whose digestion is incomplete, and whose residues are present in the blood, increases the risk of allergy and intolerance.

Allergy to cow’s milk proteins can persist or disappear with the maturation of the digestive tract. In case of persistence, the total removal of cow’s milk is necessary.

11. Milk and intolerance

It is probably the most common and the most insidious problem of dairy products with respect to health. Its description however, often shows shortcuts that create confusion. Dairy products are often blamed for: chronic inflammation that promotes child ENT infections, encourage neuro-functional disorders (autism, hyperactivity) and many diseases with complex causality in young adults.

The two components of the phenomenon

To understand the phenomenon, we must return to the incomplete digestion of casein in paragraph 6.2. There are two components that lead to harmful effects:

– The inability of the human digestive system to completely reduce casein of animal milk to amino acids. It forms residual peptides, and some of these peptides may have a biological activity that interferes with various mediators of the body, thereby changing some biological functions.

– If the intestinal lining is fully functional, it does not let these peptides pass and the consequences are limited. On the other hand, if it is weakened by an increase in its permeability (we call it leaky gut syndrome), these peptides with biological activity enter the blood circulation and reach various organs including the brain, where they can act in a more or less harmful way.

The pioneering work of Jean Seignalet

The phenomenon of intolerance by leaky gut syndrome has been shown by Jean Seignalet in his book: “food or third medicine.”

The intestinal mucosa loses its tightness and partially digested molecules or bacterial toxins of digestive origin and foreign to the body enter the bloodstream. Distributed by blood, they promote many autoimmune diseases.

Various circumstances favor this leaky gut syndrome: intense effort and stress (tubes, digestive and hypoxia), lack of glutamine, chemotherapy, intestinal dysbiosis, toxic food…).

A double effect of dairy products?

Dairy products, in addition to generating biologically active digestion residues with harmful effects, would also be a factor favouring the leaky gut syndrome. According to Dr. Comet, butyric acid present in milk has a harmful action to the intestinal lining. This short string fatty acid is normally formed by fermentation in the colon or has beneficial on the colonocytes, but in normal condition is not expected to be present in the intestine.

The evidence by the elimination?

The impressive improvement in certain autoimmune diseases by the simple stop of consumption of dairy products confirms this hypothesis (polyarthritis, multiple sclerosis…) but the fact that improvement is constant shows also that the phenomenon is more complex. Consumption of dairy products is only one factor among others.

On the other hand, the plan advocated by Seignalet that eliminating all gluten-containing grains and cooking with high temperatures involves other food factors. It is, therefore, incorrect to blame everything on dairy products.

A problem before any intestinal

The problem of food allergies is much larger than that of milk. Better and better known as a result of the careful observations by physicians, it is above all intestinal. Once the lining is injured, there are many sources of food problems, they can vary quite quickly in time, and milk is only one among many others.

It is however more often because of the fact that animal casein is naturally indigestible for a human intestine, and that, following the hypothesis mentioned above, it could also directly promote hyperpermeability of the intestinal lining.

The primary role of the intestinal lining is confirmed by digestive therapies that treat the hyperpermeability for a few weeks or a few months, associated with an elimination of dairy products. These can then be reintroduced in moderate amounts without recurrence of problems noticed previously. This indicates that intolerance is secondary to the intestinal disease. Thus, it is appropriate to address the intestinal hyperpermeability as a priority and not food.

12. Milk and disease

Apart from the biochemical and physiological considerations previously mentioned, a major issue is at the heart of the controversy: do dairy products contribute to the prevention of certain diseases or on the contrary, are they an aggravating factor?

12.1. Osteoporosis

The consequences of insufficient renewal of the health bone

Osteoporosis is associated with a weakening of the bones, which manifests itself with age. It  is also associated by secondary decalcification of the bone frame to which calcium binds. In the permanent bone, there are then a more osteoclasts that destroy than osteoblasts that are rebuilding. It’s a bit like a roof that loses its tiles because holes appear in the frame and are not restored anymore.

Seen from this angle, it appears clearly that the calcium is not the main problem of osteoporosis. It is more a problem of the cycle of renewal, or a lack of connective tissue, with obvious hormonal factors in women.

The postulated hypothesis of the bone has 30 years

What is being asserted today by the official discourse on the calcium needs: a lack of acquisition of bone before 30 years weakens against osteoporosis. Therefore, it is at the first level that the intake of calcium would be crucial, and its failure does not allow to build the optimum capital, thus weakening the bones for the rest of their life.

This point has been taken into account by the NPHN (National Program for Health and Nutrition) which originally recommended 3 dairy products per day, for the reason mentioned in paragraph 9.

However, this assumption has become a postulate and it has never been verified.

Confrontation of publication

The controversy relates to the question if the consumption of dairy products throughout life is a preventive factor in osteoporosis.

Supporters of this thesis put forward some publications that the consumption of milk calcium increases bone density, measured by tomodensitometry¹².

Opponents point two major problems: there is no correlation between bone density and fracture risk. On the other hand, population studies show unequivocally that there are a lot more fractures related to osteoporosis in countries with high consumption of milk (Sweden) and these fractures evolve with the massive arrival of dairy products in the diet for other countries (Greece).

How to find?

In this context, unless motivated enough to search and read all publications, there are no  other choices than to trust each and other parties; on one side the medical and administrative authorities supported and informed by dairy products lobbies, on the other side from independent nutritionists.

The problem is that there is necessarily an emotional dimension in this choice. Depending on whether one is rather legalistic and confident in the authorities or rebel, it will be easy to lean on one side or the other.

An illuminating hypothesis

This hypothesis considers that the bone formation by osteoblasts, such as tissue in general, depends on stem cells, whose potential is not infinite. This potential is genetically programmed to last during all existence, provided the way of life is respected for which the body is planned. However, our genetic heritage was not selected for a lacteal diet, which is very new in the history of humanity. And the massive influx of calcium through dairy products in early life leads to an over-stimulation of the bone metabolism, thus leading to a stronger bone density. But this stimulus exhausts the potential, and upon-advancing age, renewal capabilities dwindle until the bone frame melts. This age-related osteoporosis is accelerated in women by the sudden disappearance of estrogen which previously had a protective role.

Two attitudes toward dairy products for preventing osteoporosis can be proposed:

– If we consider that the establishment of a verifiable bone by tomodensitometry before 30 years is a factor of osteoporosis prevention, then a complement of calcium is necessary, which can come from dairy products.

– Outside of this (questionable) assumption, the dairy recommended contributions of calcium have no benefit attached to osteoporosis. A synthesis of the available studies shows a rather negative effect despite having a minimal intake in food calcium (500 mg per day).

12.2. Cancer

The role of dairy products as a protector or a factor concerning cancer risk factor is a complex and endless debate, because there are many types of cancer that have different behaviors, and that these cancers have a multifactorial causality in which it is difficult to isolate the specific role of a factor.

Based on available studies, two facts are now recognized:

– The consumption of dairy products increases the risk of prostate cancer^13,14.

– Dairy products have a protective effect against colorectal cancer^15,16,17.

For breast cancer, the data are less clear. Increases in risk is sometimes mentioned, but not demonstrated by statistical studies. However, this risk is consistent if it correlates with the increase in estrogen observed during a large consumption of milk and its derivatives.

The potential role of dairy products has been subject to a series of studies in rats, showing that the casein has the power to increase the carcinogenic aflatoxin, while in the presence of other proteins, there is no tumor development.

Various research has attempted to explain the role of dairy products on prostate cancers.

Three factors are mentioned:

– Casein, which could have the promoting role of the development of the tumor (following the studies described previously) and which allows the digestive assimilation of IGF-1.

– IGF-1, growth factor that promotes the development of cancer cells.

– The decline in vitamin D, protective factor against cancers, resulting both from acidification of the body and the strong charge of calcium that regulates the production of this vitamin.

This is denied by the industry and by the health authorities, who feel that the level of evidence is not yet sufficient. However, the increase in prostate cancers is demonstrated so clearly that the inherent risk in the consumption of dairy products (such as it is recommended) is increasingly recognized.

12.3. Metabolic syndrome and cardiovascular disease

The role of dairy products with atherosclerosis and cardiovascular disease is discussed for a long time.

Fatty saturated acid intake is considered a risk factor. Thus low-fat products have been proposed. However, the major factor of prevention today, recognized in this area, is the intake of polyunsaturated fatty acid of the omega 3 family. Dairy products do not contain omega 3.

Today, as demonstrated by the available studies, a protective role of dairy products is shown for metabolic syndrome¹⁸, which itself a major factor of cardiovascular disease. This is a general comment for which the exact mechanism is not known.

12.4. Diabetes insulin-dependent (DID)

The role of dairy products in the occurrence of the type 1 (insulin-dependent) diabetes is increasingly raised following a cluster of statistical facts:

– The number of these diabetes patients continues to increase in Western countries, showing a strong environmental cause in addition to genetic predisposition already known.

– This increase is stronger in countries that consume the most dairy products.

– Type 1 diabetics have high levels of antibodies direct against β-casein.

– Statistical analysis of children with this disease shows they were being breastfed for shorter periods and had early exposure to cow’s milk.

– Some other studies have shown however that these diabetes also occurred in children who had extended breastfeeding, which makes milk a non-binding factor.

Among the mechanisms presupposed are the following: the immune reaction with a protein of cow’s milk which would cross with antigens of the pancreas to generate an autoimmune process, and the role of bovine insulin that could also encourage a cross-reaction with the pancreatic cells.

All these observations do not constitute a proof along the normal scientific criteria. A large European study with an exemplary protocol (TRIGR: Trial to Reduce IDDM in the Genetically at Risk) was undertaken in 2002, over a period of 10 years involving about 2,000 children with a known genetic risk. During the first 6-8 months of life, half received in addition to breastfeeding cow’s milk and the other a protein formula that did not. The results will be known in 2017. It is expected to give a clear answer on the possible link between diabetes insulin-dependent and cow’s milk.

The insulin-dependent diabetes has most likely a multifactorial causality. If the link is proven, we should however not expect miracles from the complete elimination of dairy products. It will be one less risk factor.

12.5. Multiple sclerosis (MS)

There are two facts which attract the attention to MS:

– Like type 1 diabetes, it is much more common in areas where the consumption of cow’s milk is important.

– The study of Roy Swank who has followed for more than 30 years nearly 150 patients with MS. He split them into 2 groups including one that significantly reduced consumption of meat and dairy products. This group showed significant improvements on the signs of the disease.

MS is a disease complex multifactorial causality, for which consumption of dairy products can be considered as one co-factor among others¹⁹.

12.6. Autoimmune rheumatic diseases

The role of milk products in rheumatic autoimmune diseases (rheumatoid arthritis, Spondylo-arthritis Ankylosante), has been shown by Jean Seignalet, in relation to an intestinal hyperpermeability.

These studies have never been recognized by the medical community. It is true that the cause of wheat and milk may constitute a threat for a large part of agriculture and agri-food industry and thus also on the stability of our societies.

The elimination of the dairy regime, grains with gluten, cooking at high temperature as advocated by Seignalet is practiced by many patients who testify to their improvement. Milk is not the only one issue in these diseases. As mentioned in paragraph 11, it is gut health which is the pathogenic factor.

12.7. Otitis

For the scientific community, there is no evidence of the role of dairy products on ear infections to repetition of the child. Indeed, there is no publication bringing a level of evidence sufficient in this regard.

However, the phenomenon is well known. Many therapists, including ENT doctors who have adopted it by pragmatism, advocate the ouster of the milk in this context. The results are regularly positive, that is why it is more known²⁰.

12.8. Other diseases

Other pathological contexts are associated with dairy products following improvement representations after their elimination from diet. This is particularly the case of migraines.

But we want to highlight here the reported specific cases for which we can formulate a causality, without excluding the existence of a link for other cases²¹.

II. Conclusion

All of the conflicting information that can be found on dairy products makes it difficult to get a clear idea of what attitude to take.

The following 7 points of conclusion may serve as a guide:

1. There is no doubt about the huge superiority of breastfeeding compared to milks using infant milks, and question about this should no more arise.

If breastfeeding is not possible, cow’s milk is not the only possibility, there are many plant preparations (called vegetable milks) that can be alternated.

2. Milk produced in large farms and used by the food industry contains many harmful substances (toxins, hormones, antibiotic…) and biological quality of milk should be systematically preferred.

3. Fermented products or firmed by action of rennet are more digestible. The hard cheeses and white quality cheeses (cottage cheese type) are the most interesting forms, while liquid milk is the form to avoid. Yoghurts, in which casein remains difficult to digest, have an intermediate status.

4. Abundant consumption of dairy products is damaging at least for part of the population. Their elimination or their reduction allows an improvement of body health in many circumstances and seems to reduce the risk of some end of life diseases (osteoporosis, including prostate cancer).

5. There is a variable individual tolerance to dairy products, and it is up to each individual, by experience, to know his sensitivity to dairy products. This is achieved by just completely stopping consumption of diary products for at least three weeks and then resume their consumption, observing the effects on digestion, on body skin, the ORL sphere, and a good shape in general.

6. Dairy products are an important source of calcium, but dairy calcium is not the best source from a nutritional point of view. It allows just a plentiful supply. The recommended requirements are overstated and assuming daily needs of 500 mg per day, the calcium is taken up in sufficient quantity by a varied diet in plant and marine products.

7. Dairy products are not essential to the diet. Many people live without them and more and more Westerners stop their consumption unless it generates some deficiencies.

We can’t say either that dairy products constitute a dangerous poison. Adequate dose and for those who tolerate them, dairy products find their place in a varied diet. The food pleasure they can bring is a significant factor of health.

So for optimum health, what to do?

3 dairy products per day as indicates it the National Program for Health and Nutrition?

There is no justification and it seems even to be a harmful factor to health for many individuals.

Eliminate them completely while we tolerate them and when it is a fun factor for us?

Why do this to ourselves?

It is the excess of dairy products posing problem, more than the products themselves, if they are wisely chosen.

Bellow, a few simple benchmarks are given for a consumption of dairy products optimizing pleasure and health, with any pathology or allergy requiring a complete elimination.

– 1 product per day. No minimum. According to your own pleasure.

– Priority for biological culture.

– Sheep milk or goat milk instead of cow milk.

– Preferably white or hard cheeses.

– Avoid native milk which is the form with the most disadvantages.

– Butter and cream, in moderate amounts (bad quality of fatty acid).

References

1. Kelly M. Jackson, Andrea M. Nazar. Breastfeeding, the Immune Response, and Long-term Health. The Journal of the American Osteopathic Association, April 2006, Vol. 106, 203-207.
2. Wall, R., Ross, R., Ryan, C., Hussey, S., Murphy, B., Fitzgerald, G., & Stanton, C. (2009). Role of Gut Microbiota in Early Infant Development. Clinical Medicine. Pediatrics, 3, 45–54.
3. Seelig LL Jr , Head JR. Uptake of lymphocytes fed to suckling rats. An autoradiographic study of the transit of labeled cells through the neonatal gastric mucosa. Journal of Reproductive Immunology. [1987, 10(4):285-297].
4. MALEKINEJAD, H., & REZABAKHSH, A. (2015). Hormones in Dairy Foods and Their Impact on Public Health – A Narrative Review Article. Iranian Journal of Public Health, 44(6), 742–758.
5. Wiley AS. Cow milk consumption, insulin-like growth factor-I, and human biology: a life history approach. Am J Hum Biol. 2012 Mar-Apr;24(2):130-8. doi: 10.1002/ajhb.22201. Epub 2011 Nov 28.
6. Fürstenberger, G. and Senn, H-J. Insulin-like growth factors and cancer. The Lancet. Published: May 2002. DOI: http://dx.doi.org/10.1016/S1470-2045(02)00731-3
7. Sklar M, Wasserman B What is Lactose Intolerance? Physicians Committee for Responsible Medicine
8. Jeremy WR, McCarron H, and Sullivan D. Effects of Dietary l-Arginine on Atherosclerosis and Endothelium-Dependent Vasodilatationin the Hypercholesterolemic Rabbit. https://doi.org/10.1161/01.CIR.94.3.498
9. Calcium and Vitamin D: Important at Every Age. The National Institutes of Health Osteoporosis and Related Bone Diseases. May 2015
10. Robert G. Cumming Robin J. Klineberg. Case-Control Study of Risk Factors for Hip Fractures in the Elderly. Am J Epidemiol (1994) 139 (5): 493-503.
11. García-Ara C, Boyano-Martínez T, Díaz-Pena JM, Martín-Muñoz F, Reche-Frutos M, Martín-Esteban M. Specific IgE levels in the diagnosis of immediate hypersensitivity to cows’ milk protein in the infant. J Allergy Clin Immunol. 2001 Jan;107(1):185-90.
12. Cashman KD. Calcium intake, calcium bioavailability and bone health. Br J Nutr. 2002 May;87 Suppl 2:S169-77.
13. Torfadottir JE et al. Milk intake in early life and risk of advanced prostate cancer. Am J Epidemiol. 2012 Jan 15;175(2):144-53. doi: 10.1093/aje/kwr289. Epub 2011 Dec 20.
14. Song Y, Chavarro JE, Cao Y, Qiu W, Mucci L, Sesso HD, Stampfer MJ, Giovannucci E, Pollak M, Liu S, Ma J. Whole milk intake is associated with prostate cancer-specific mortality among U.S. male physicians. J Nutr. 2013 Feb;143(2):189-96. doi: 10.3945/jn.112.168484. Epub 2012 Dec 19.
15. Aune D, Lau R, Chan DS, Vieira R, Greenwood DC, Kampman E, Norat T. Dairy products and colorectal cancer risk: a systematic review and meta-analysis of cohort studies. Ann Oncol. 2012 Jan;23(1):37-45. doi: 10.1093/annonc/mdr269. Epub 2011 May 26.
16. Murphy N et al. Consumption of dairy products and colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC). PLoS One. 2013 Sep 2;8(9):e72715. doi: 10.1371/journal.pone.0072715. eCollection 2013.
17. Susanna C Larsson, Leif Bergkvist, and Alicja Wolk. High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography Cohort. Am J Clin Nutr. October 2005. vol. 82 no. 4 894-900.
18. Leonie E. C. van Meijl, Ruth Vrolix and Ronald P. Mensink. Dairy product consumption and the metabolic syndrome. Nutrition Research Reviews (2008), 21, 148–157. doi:10.1017/S0954422408116997.
19. Malosse D, Perron H, Sasco A, Seigneurin JM. Correlation between milk and dairy product consumption and multiple sclerosis prevalence: a worldwide study. Neuroepidemiology. 1992;11(4-6):304-12.
20. Juntti H, Tikkanen S, Kokkonen J, Alho OP, Niinimäki A. Cow’s milk allergy is associated with recurrent otitis media during childhood. Acta Otolaryngol. 1999;119(8):867-73.
21. Ozen AO, Ercan Sarıçoban H, Mutlu N, Cengizlier MR. Relationship between migraine-type headache in childhood with cow’s milk allergy and egg-white allergy. Agri. 2011 Oct;23(4):174-8. doi: 10.5505/agri.2011.41636.

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The chestnut tree was probably native to the temperate zones of Asia Minor and Europe. It was also found in France, in the Dordogne and the Ardèche, in archaeological sites of the Ice Age.

The chestnut has long been an important food source for the populations of regions as diverse as the Armorican Massif located in Brittany, the Massif Central, Corsica, Portugal and northern Italy.

In the countryside, the chestnut frequently replaced cereals: it also called the chestnut “bread tree”. At the end of the nineteenth century began the slow decline of chestnut with the rural exodus and the onset of serious diseases in farms. Today, the consumption of fresh chestnuts is mostly infrequent and seasonal. Chestnut increased the food “basic” status to food “heart stroke”.

The benefits of chestnut for the health

The chestnut is an alkene, in other words a dried fruit along with hazelnut or buckwheat. As is done for products to make flour, bread or mashed potatoes, the chestnut has often been classified  in the category of potatoes and tubers. We often forget the nutritional value of this fruit husk.

The chestnut is certainly different from other oilseeds by its high content of carbohydrates, since chestnut contains approximately 35% of it – almost double the content of walnuts or almonds. However, rest assured, carbohydrates are mainly chestnut starch compounds associated with a small amount of sucrose, all with very moderate glycemic index, which makes it a food of choice for athletes or for all gourmets who wish to monitor their weight.

Moreover, the chestnut is free of gluten, making it an ideal meal for people with celiac disease: however watch out not to try to make a 100% chestnut bread –it will be too difficult to eat! Plan rather a maximum ratio of 1/3 of chestnut flour in your recipes.

Where the chestnut is also distinguished from other nuts is that chestnut contains much less fat than its counterparts, with only around 2% of fatty acids, with most of them unsaturated¹.

This allows to recognize it as alkene, it is primarily because the proteins that compose it are complete (between 3 and 3.5%). In other words, the chestnut contains both lysine, which is lacking in cereals, and methionine, which is lacking in legumes (excluding soybeans). One more reason to put chestnuts in your menu!

And if, finally, chestnut is interesting from a nutritional standpoint, it’s also because of its high fiber content (over 5%), manganese and potassium. Potassium is an essential mineral that acts together with sodium to maintain acid-base balance of the body. However, very often, this balance is not assured because people consume far more sodium than potassium, leading – among other things – to blood pressure problems and bone loss.

The chestnut milk for its minerals

In trade, the chestnut milk is usually sold in the form of powder that then is simply mixed with water. But like nut milk, you can also prepare your chestnut milk yourself.

Like in the hazelnut milk, chestnut milk is highly digestible and develops few allergies for people who drink it.

Chestnut milk benefits for the body

Nutritionists say that chestnut milk is alkalizing. But what does it mean?

The opposite of alkalinity is acidity. An alkalizing food will have the effect of reducing the acidic pH of your body. That is why chestnut milk is particularly recommended for people suffering from gastric acidity.

Chestnut milk can also replace cow milk for children with digestive problems. Naturally sweet, chestnut milk is very appreciated. But one of the main reasons why chestnut milk is especially good is its richness in minerals and calcium.

Thus, chestnut milk is sometimes recommended for people with osteoporosis, to solidify their bone structure. Rich in carbohydrates, the chestnut milk is recommended for breakfast to start the day.

Low in fat, chestnut milk is particularly popular with dieters. The plant milks are a very good alternative to cow’s milk, sheep milk and milk from other animals. With multiple benefits, chestnut milk is particularly popular for vegans and lactose intolerant people.

References

1. Ros, E. (2010). Health Benefits of Nut Consumption. Nutrients, 2(7), 652–682. http://doi.org/10.3390/nu2070652

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All indispensable components of dairy products, beginning with calcium, can be obtained by eating other foods. Fruits and vegetables contribute to significant calcium intakes. The most interesting vegetables are cruciferous, including all varieties of cabbage and broccoli because their calcium is particularly well assimilated, in proportions ranging from 40 to 60%.

Water is also a good calcium vector. Calcium from the water (tap water or bottled) is absorbed as well as that in milk, sometimes even better.

Foods coming from animals provide little calcium, 15 to 20 mg per 100 g. However sardines provide an exception if we eat them with their edges.

It is important to know the dairy calcium from other sources, not just from the point of view of their content but also actually absorbed fraction. For example, a glass of milk (240 g) provides 300 mg of calcium, of which 32% is absorbed, slightly less than 100 mg net calcium. In comparison, you need to consume less than one serving (0.7) of Chinese cabbage, or two and a half glasses of water with high concentrations of magnesium, to absorb the same amount of calcium.

To get the calcium you need, you do not need to eat 3 to 4 dairy products daily. You can follow the advice of the Harvard School of Public Health who simply advises “get one or two good sources of calcium a day,” be it vegetables, fruit, water, sardines, almonds. At the same time, it is advisable to eat low salt because excess salt leads to calcium in the urine.

If I do not eat dairy products, do I risk a fracture?

In September 2015, a major study was published in the medical journal BMJ that definitively confirms that neither calcium consumption at the recommended dietary (900 to 1200 mg), nor that of dairy products reduces the risk of fracture¹.

Excluding dairy products, are there preferred regimes to prevent fractures?

According to the National Osteoporosis Foundation, diets rich in fruits, vegetables, legumes (such as soy), tubers, nuts, spices, are associated with a lower risk of fracture. These benefits are partly explained by the low acid load of these foods, and high intake of alkalizing elements such as potassium salts. Potassium must first be sought in food, but it is also possible to use potassium citrate supplements.

But food is not enough to prevent fractures. It is necessary to associate a minimum of physical exercise, especially when you get older, weight training to strengthen bones and muscles, and dancing for balance. Also avoid or limit drugs that decrease your sense of balance, as antipsychotics, antihypertensives, etc.

My child is allergic to milk. Should he/she avoid dairy products for his/her entire life?

Milk is one of the most common food allergens. Before the age of 3 years, 2 to 3% of children are allergic to milk².

Treatment involves eliminating dairy products and foods containing dairy proteins: the numerous and mandatory labeling makes it a pretty easy task for parents of allergic children. Home cooking must appeal to gourmet milk substitutes.

It was thought until recently that the  allergies disappear around the age of 3 years, but according to a recent study, only 20% of allergic children are no longer allergic to milk at the age of 4 years. It often takes longer, even at adolescence to see these children tolerate milk proteins. For example, at age 16, 20% of children who were allergic to milk still are³.

I do not digest lactose. Is this an anomaly?

All babies digest lactose, the milk sugar, thanks to an enzyme called lactase. But after weaning (between the ages of 3 and 5 years), the activity of lactase decreases from 75 to 90% in humans because this enzyme is then unnecessary from the standpoint of evolution: our prehistoric ancestors, not having any livestock, did not consume any milk.

However, about 5000 years ago, the descendants of the Neolithic pastoralist peoples (Northern Europe, Caucasus, Fulani, Masai, etc.) have developed genetic mutations that maintained lactase activity even in adulthood. Today, only those populations, a minority in human species, can digest lactose of milk after infancy. So it is quite normal for an adult not to be able to digest lactose.

What are the symptoms when one does not digest lactose?

People who do not digest lactose are unwell 30 minutes to 2 hours after drinking milk, not only on the digestive level, but also in many other ways. Lactose intolerance is indeed manifested by rhinitis, sinusitis, eczema, headaches, concentration problems, joint pain and frequent urination. This is because the lactose, when it reaches the colon, is metabolized by the intestinal flora, leadin to hydrogen releases and a myriad of toxins.

Read also: How do I know if I am intolerant to lactose?

I am intolerant to lactose. Can I consume goat milk?

There is a little less lactose in goat milk, but the difference is small: for example, lactose, is 0.2 to 0.5% less in goat milk compared to cow’s milk. So an intolerant person to lactose is also much indisposed with goat milk.

Read also: The goat milk and sheep are they preferable to cow’s milk?

I read that raw milk does not have the disadvantages of conventional milk, pasteurized or UHT.

Raw milk may contribute to resistance to infections, especially among children. Advocates of raw milk ensure that it is nutritionally superior to conventional milk. It is true that milk heating process reduces the levels of many vitamins, but this decrease relates to relatively low starting levels, and does not appear to have clinical consequences.

Apart from these aspects, raw milk contains the same proteins and the same amount of lactose as conventional milk. So the problems of these constituents, when eating conventional dairy products, will not be eliminated by using raw milk.

References

1. Bolland MJ, Leung W, Tai , Bastin S, Gamble GD, Grey A, Reid IR, Calcium intake and risk of fracture: systematic review BMJ 2015;351:h4580
2. Høst A. Frequency of cow’s milk allergy in childhood. Ann Allergy Asthma Immunol. 2002 Dec;89(6 Suppl 1):33-7.
3. Skripak JM1, Matsui EC, Mudd K, Wood RA. The natural history of IgE-mediated cow’s milk allergy. J Allergy Clin Immunol. 2007 Nov;120(5):1172-7. Epub 2007 Nov 1.

The post Why and when to avoid taking dairy products? appeared first on Milks and Health.

Donkey milk is the closest to human milk. This milk has been used for a long time for its moisturizing and regenerative properties of tissues by great figures of history (most notably Cleopatra, Nefertiti or Poppea). Later, when François 1st, King of France, was exhausted by wars and excesses, hee followed the advice of a doctor from Constantinople and adopted a cure of donkey milk. We owe him this quote: “One day donkey milk restored my health, and I owe to this circumstance, more to donkeys than to faculty.”

In addition, donkey milk was widely used in antiquity. It was told that Cleopatra, Queen of Egypt, took baths in donkey’s milk to maintain the beauty and youth of her skin. In Roman times, the donkey milk was also coveted by Roman and Napoleonic bourgeoisie. Women took donkey milk baths to maintain the whiteness of their skin.

Furthermore, donkey milk was very much used until the late nineteenth century for feeding infants. Donkey farms were localized near hospitals with maternity wards.

Indeed, the digestibility of donkey’s milk is due to the absence of coagulated casein and its low fat content. Studies show that donkey milk is suitable for children allergic to cow’s milk protein (beta-lactoglobulin)¹.

Donkey milk in the diet

Known in cosmetology, donkey milk is also used in nutrition. Donkey milk is very white and very fluid. Due to very strong similarities in composition between mother’s milk and donkey milk, it was often used in the early twentieth century to feed young children.

In addition, donkey’s milk is well known to be highly digestible, because it does not contain coagulable casein and little fat. Its composition, rich in minerals, trace elements, vitamins and immunoglobulins (proteins) stimulate the immune defense and helps the regeneration of the intestinal flora.

For babies, donkey milk is a food

In pediatrics, donkey milk is perfectly suited to nourish infants who are not breastfed. Donkey milk has in fact very similar to breast milk. It is also suitable for babies who have a severe allergy to cow’s milk protein and babies with digestive disorders².

Studies show that donkey milk is suitable for children who are allergic to cow’s milk protein (beta-lactoglobulin). Donkey milk is easily digestible because it does not contain coagulable casein and little fat.

The composition of donkey’s milk, as compared to human milk, is remarkable. Donkey milk contains vitamins (A, B1, B2, B6, D, C, E), minerals and trace elements (calcium, magnesium, phosphorus, sodium, iron, zinc), immunoglobulins (lactoferrin, lactoperoxidase, lysozyme), alkyl glycerols involved in immune defense and linolenic acid (omega-3) and linoleic acid (omega-6)³.

Donkey milk is also suitable for adults

Donkey milk is very rich in minerals, trace elements and vitamins, contains very little fat. Its immunoglobulin helps strengthen the immune mechanisms of the organism and its enzymes help to regenerate the intestinal flora.

Donkey milk has beneficial effects on various problems of metabolism. It has a particularly spectacular action in the following disorders:

As for skin diseases such as allergic skin diseases, acne, psoriasis,it accumulates depuratives and restorative effects. With respect to intestinal problems; donkey milk regenerates the intestinal flora and fights constipation. It promotes liver detoxification. It diminishes the effects of rebels cough and chronic bronchitis. Donkey milk reinforces immunodeficiency during chemotherapy or long-term illness. And, it reduces fatigue (stress, examinations, disease).

To follow a cure of donkey milk, it is recommended to drink 20 ml of milk per day, for one month.

Proteins of interest

In several countries, in fact, no clinical studies have been undertaken. It is therefore impossible to date to prove the therapeutic virtues of donkey’s milk. It is only in specialized laboratories in the agri-food industry that the researchers are interested in this product. Today they are fully aware of the composition of donkey milk. Even if it is low in fat, donkey milk is especially rich in omega 3⁴. Omega 3 has potential anti-inflammatory effects and effects on cardiovascular disease. Donkey milk has also a reduced protein content, so it is hypoallergenic but some of its proteins, such as lysozyme, are more interesting than others.

Lysozyme is a protein with very specific properties that attracted the attention of researchers. This enzyme has the ability to cut the membranes of bacteria. So that it will inhibit bacterial growth and thus have an antimicrobial and antibacterial action.

Of all milks, the one of the donkey is the richest in this valuable protein. But if the antimicrobial properties of lysozyme are known, its effects on humans are still being studied. And even if researchers confirm these medicinal properties, this would have little chance of being commercialized on a large scale: too expensive and too rare. The donkey produces an average of two liters of milk per day, or twenty times less than a dairy cow.

Donkey milk, a rare and precious milk

For a donkey to give milk, it is imperative that his colt is at his side. The donkey needs the trust and respect of the person who will be milking the donkey by hand. Milking is binding because the donkey should be treated every 3 hours during the day only.

The donkey produces milk for a single colt, and thus produces only about one liter of milk a day, hence the rarity of this milk. The milk storage capacity of a donkey is very low, which explains its rarity.

Did you know?

Coagulation of milk is impossible: the crude protein of the milk in equidae (horse family) comprise about 10% of non-protein nitrogenous materials and 40% to 60% casein (phosphoprotein of milk).

All casein represents 80% of nitrogenous materials in cow’s milk. One of the latter, the kappa casein, abundant in cow’s milk, is not found in the milk of donkey and mare. It is this which allows the milk curdle.

In fact, milk is a micelle suspension (aggregate of molecules). The protein Kappa casein which stabilizes micelles is destroyed in the presence of the enzyme rennet (enzyme that curdles milk, used in cheese). The micelles then precipitate, separated by a liquid called whey.

The absence of this kappa casein explains that the mare milk, donkey milk and even camel milk, do not lead to making cheese. Although this technique would allow its production, the cheese would have little taste and poor consistency, because the milk contains very little fat.

Yet the Romans were making cheeses from donkey milk presumably resembling at today’s parmesan.

Soap with donkey milk

The many virtues of donkey’s milk can be summarized by the formula of the Greek Herodotus “it nourishes, strengthens and stimulates.” And is not only recommended in case of premature aging: wrinkles, dry skin.

Donkey milk soap is particularly effective on skin problem where it cumulates depuratives and restorative effects. Donkey’s milk allows the skin to regenerate more easily.

The soap made with donkey milk acts on many and frequent skin problems related to nervous disorders like stress. It makes it possible to rebalance the nervous system through the role of essential fatty acids.

References

1. Polidori P, Silvia Vincenzetti S Use of Donkey Milk in Children with Cow’s Milk Protein Allergy Foods 2013, 2, 151-159; doi: 10.3390/foods2020151
2. Perna A, Intaglietta I, Simonetti A, Gambacorta E (2015), Donkey Milk for Manufacture of Novel Functional Fermented Beverages. Journal of Food Science, 80: S1352–S1359. doi:10.1111/1750-3841.12862
3. Osman Swar M. Donkey milk-based formula: A substitute for patients with cow’s milk protein allergy Sudan J Paediatr. 2011; 11(2): 21–24.
4. Martemucci G and D’Alessandro AG. Fat content, energy value and fatty acid profile of donkey milk during lactation and implications for human nutrition. Lipids Health Dis. 2012; 11: 113. Published online 2012 Sep 11. doi: 10.1186/1476-511X-11-113

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According to scientists, about half of people complaining of chronic diarrhea would be intolerant to lactose, the dominant sugar of cow’s milk¹. But where does this famous lactose intolerance come from? All babies tolerate lactose: we are equipped with an enzyme, called lactase, which helps digest the sugar lactose in the milk. Around the age of three to six years, in human species, this enzyme is not or poorly expressed and we cannot digest lactose properly. Hence troubles when consuming dairy products in childhood and adolescence because this undigested lactose is causing toxins. This is the norm for humanity: 70 to 75% of the earth’s population cannot digest lactose after the age of three years.

But a minority of the inhabitants of the planet, those who go down as pastoralist peoples have a genetic mutation that allows them to continue to express lactase, even after the age of 3 years. Those people therefore can drink milk without experiencing disorders due to the absence of lactase. In Europe, those people are mainly the residents of the north. Further south, more intolerance is widespread. Lactose intolerance concerns more than 60% of the inhabitants of the south of France and 90% in Sicily.

Symptoms of lactose intolerance

Lactose is found in liquid milk, but also in yoghurts and cheeses. Normally, yoghurts contain no or little lactose because it is “digested” by the probiotic bacteria. But industrialists, to improve the creaminess of yoghurt and to erase their acidity often add milk powder, containing lactose. There is also lactose in many processed foods such as cold cuts and even medicines.

Cardiff University researchers have identified the symptoms of lactose intolerance in 133 patients for 48 hours after they had received 50 g of lactose, the equivalent of what is in a liter of milk².

Aside digestive symptoms, here’s what they found: 100% of patients had the following symptoms: abdominal pain, abdominal distension, rumbling, flatulence. 70% of them had diarrhea (30% being constipated), 78% of patients complained of nausea and vomiting.

Aside systemic symptoms, here’s what the researchers also found: 86% of patients complained of headache and dizziness, 82% loss of concentration, impaired short-term memory, 71% of them suffered muscle aches, pains, stiffness and joint swelling, 40% of allergies, 24% cardiac arrhythmia, 30% of ulcers …

If you think you are lactose intolerant, you can have confirmation by DNA testing, or more commonly by a test that measures expired (total?) hydrogen after ingestion of 50 g of lactose (1 g / kg with children).

Who is affected by lactose intolerance?

According to experimental studies conducted on this subject, some of those who express more lactase can drink small amounts of lactose (about 10 to 12 g per day or the equivalent of a glass of milk) without suffering from specific disorders³. However the acceptability of lactose threshold varies from person to person: some tolerate a glass of milk, others are indisposed with a few grams of chocolate milk.

In the USA, the National Institute of Diabetes and Digestive and Kidney Diseases estimates that 30 and 50 million people suffer from lactose intolerance⁴. In France, no official estimates have been made, but 41% of adults have problems digesting milk or … 20 million. Yet lactose spreads a bit more every year in our food …

References

1. Campbell AK, Waud JP, Matthews SB The molecular basis of lactose intolerance. Sci Prog. 2005;88(Pt 3):157-202.
2. Matthews SB, Waud JP, Roberts AG, Campbell AK Systemic lactose intolerance: a new perspective on an old problem. BMJGlobal Health March 2005 Vol. 81 – 953
3. Sklar M, Wasserman B What is Lactose Intolerance? Physicians Committee for Responsible Medicine
4. Sibley E, Fisher R, Pennington J, McDowell MA Lactose Intolerance National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)

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Mesolithic: No archaeological excavation has confirmed the hypothesis that indicates the period of the first crops of soy beans some 9000 years ago. We assume that soy beans came from central or northern China, perhaps Manchuria.

The art of coagulating soy milk to make tofu goes back to 164 BC. The famous Lord of Liu An-Nan Juai, philosopher, politician, keen on alchemy and Taoist meditation, experimented with soy to introduce a new element in the vegetarian diet of his Taoist friends.

In 1910, in France, a soy milk production unit was created in Paris. The soy bean crop was developed in the West in the early twentieth century. In the US, soy bean cultivation is carried out on a large scale. Soy has conquered the US market and gradually replaced the cotton due to its high oil content (20%).

Today, two thirds of soya bean crops in the US are used to feed pets and livestock, the rest is exported to Japan.

Soy milk and nutrition

Soy beans are simply pressed after cooking to extract a milky substance that can be used in all dishes where one would normally serve as cow’s milk: pastries, smoothies, sauces, custards, soufflés, puddings, etc.

Soy beverages fortified with vitamin A, D, B12, thiamine, zinc, calcium and unsweetened are vegetable drinks that have the most similar nutritional profile with respect to cow’s milk. Indeed, they contain about the same amount of protein, and similar amounts of vitamins and minerals. Since these drinks are made from vegetable ingredients (soy beans) unlike milk that comes from cows, they contain no trans fat, no cholesterol and less sugar (6-7 grams per cup).

Japanese people recover the skin (yuba) that forms the surface of the milk after it has been heated. They consume it or use it to make rice rolls or vegetables. Using a broad, shallow pan, we can recover a good amount of skin. Simply heat the milk after each collection and let it cool five to seven minutes. Remove skin with a wand slipped under the surface and hang it to drip.

Soy milk: a plant milk

In the collective mind, the simple word “milk” often evokes the idea of this whitish liquid generated by the cow. Yet all milk is not necessarily originating from animals.The soy milk picture, particularly popular with vegetarians as a protein source, and especially for vegans because of its vegetable origin.

In fact, soy milk is not even considered a dairy drink, since the drink is obtained by mixing water and soy, the germinated seed. Soy milk has almost identical qualities to cow’s milk. It contains no calcium, no lactose, making it a great alternative for individuals intolerant or allergic to carbohydrate in cow’s milk, for example.

One downside: soy is considered by many as “the other palm oil”, since the crop cultures are intensive and lead to deforestation.

Soy milk: nutritious qualities and benefits

From a nutritional perspective, soy milk and cow’s milk are very similar. If soy milk provides about 40 kcal per 100 ml of beverage, milk, semi-skimmed cow provides about 46. Also, if soy milk contains no lactose or calcium, it provides as much protein as cow’s milk, and several essential amino acids, all without saturated fatty acids, or even cholesterol.

Soy milk is a perfect product for people with elevated cholesterol and who want to continue to drink milk. By helping the body better regulate cholesterol, soy milk also appears to be a good ally against cardiovascular risks.

In addition, soy milk contains phytoestrogens, which may protect women reaching menopause against breast cancer. For these women, soy milk help fight against osteoporosis. But beware: these studies are not yet providing solid evidence that these phytoestrogens are good for the body … Soy milk also slows skin aging.

Soy milk: not recommended for all

Soy milk is not really recommended for children, and men should also monitor their consumption.

If the scientific community does not seem to agree on the real dangers of soy and soy milk on men and children, the fact is that this liquid contains phytoestrogen, like estrogen, this female hormone.

Thus, excessive consumption of soy milk in men and children could lead to hormonal disorders, for example, or early sexual maturation, while the soy milk only consumption in children may lead to some deficiencies.

As if soymilk is deemed to protect women agains breast cancer, if the cancer is already declared, scientists do not know at present if continuing to drink soy milk is harmful or not to the patient.

Soy milk therefore has many advantages for man in general, and especially for women, people with lactose intolerant or vegetarians. However, as with any food, we must learn to consume with moderation.

How to make homemade soy milk?

Ingredients

• 1 litre of water
• 100 g of soy beans

Preparation

1. Before making your soy milk, you must begin by soaking the soy seeds for at least 8 hours (if it’s more, don’t worry, you can put them to soak when you think about it and make soy milk when you want). Soaking softens the soy seeds and starts the process of germination, which increases the nutritional quality of the seeds. Dry soy seeds are almost round, once soaked they look like white beans!
2. When the soy seeds have increased in volume, you need to rinse them carefully. For 100 g of dry soy seeds, add 500 ml of water, mix carefully for 1 minute in the blender. Add another 500 ml of water. Mix and blend.
3. Cook in a pan for 50 minutes stirring regularly.
4. Pour the milk in a nut milk bag and press to remove a maximum of juice.
5. Pour the soy milk in a bottle and that’s it.

You get about 1 litre of milk. Leave to cool before serving beautiful recipes!

Tips

You can recover the remaining pulp, called okara, for other delicious recipes. Soy milk can be kept in the fridge for 4-5 days.

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Why not cow’s milk?

Lactose, the carbohydrate in cow’s milk is a complex molecule consisting of galactose and glucose. To be assimilated, it must be split into two in the gut by the enzyme lactase. This enzyme is present in all children up to 3-4 years, and then decreases sharply or even disappear in adulthood, in 70% of the population.

Most adults do not digest lactose, which is considered as a foreign body in the digestive system. Cow’s milk then becomes poisonous. Its various components cause toxic effects in the intestine and seep into different parts of the body, especially in joints, where they generate and maintain inflammation, as in rheumatism and osteoarthritis.

They also promote the ENT (ear, nose, and throat) disorders following the filing of macroscopic molecules of undigested milk in the respiratory tract and mucous production that triggers bronchitis, ear infections, nasopharyngitis, asthma. They aggravate skin problems such as eczema, and are causing digestive problems, but also more serious diseases.

Why not goat milk or sheep milk?

Dr Seignalet remains intractable when Kousmine considered a little acidifying food that can be consumed in moderation. After all, goat milk or sheep milk is even richer in calcium (50% more for sheep) than cow’s milk. And as the size of these animals is smaller, their milk contains less growth factor. Except that it also has as much lactose than cow’s milk, so the problem remains.

Next, goat milk contains little alpha-S1 casein, which is an allergen, but contains as much beta-lactoglobulin as cow’s milk, a different allergenic protein. And no study certifies that goat milk or sheep milk causes fewer allergies than cow’s milk.

Well then, what do we do?

Yes, you need calcium to strengthen the metabolism of bone and cartilage. No, it is not necessary to turn to milk and his derivatives to have sufficient intake of it. Many foods are recommended for their calcium content, such as canned sardines with their bones, Chinese cabbage, broccoli and Brussels sprouts, white beans, almonds, raisins and mineral calcium-rich waters are all excellent sources of calcium. For example, did you know that 100g cabbage or a cup of cooked spinach contain as much calcium as a glass of milk ?

So if you’re fit and you cannot do without milk, instead drink fermented cow’s milk and eat yoghurt or curd. When milk is pasteurized it loses much of its vital compounds. If your joints are vulnerable, do not drink cow’s milk. You should preferably drink vegetable milk and keep your little goat cheese for the big day.

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