First consideration: no mammal (except humans) feeds on milk after weaning.
Second consideration: those who eat milk must have an intestinal enzyme called lactase to digest lactose. This enzyme recreates itself.
Each species of mammal has milk that is good for its cub, that is, it is balanced, digestible, nutritious. Each breed of puppy needs some elements that are indispensable to him: the calf must stand upright after a few hours (cow's milk contains a high percentage of calcium for the bones), the child instead walks after about nine months. Only women's milk is rightly balanced for the baby.
Mammalian milk proteins are of two main types: casein and lactalbumin, and both contain the essential amino acids, which is why they are called noble. Cow casein in contact with human gastric juices creates large, consistent and elastic clots, which damage the baby; instead the woman's casein has small, soft, flaky, very digestible clots. While human lactalbumin once digested produces a metabolic load to be disposed of via renal lower than casein (for this reason it is also good in the renal systems of premature babies).
When we started giving cow's milk to infants, coinciding with the industrial revolution, women did not have the time and the opportunity to breastfeed because they had to work. The children had very severe diarrhea which also led to death. The first thing the industry had to do was manipulate these percentages of protein in cow's milk.
In women's milk there are other vital protein molecules that can be called "luxury optionals" that the industry is unable to create. Among these are antibodies to viruses and pathogenic bacteria, which penetrate through the digestive tract of the infant (the poliomyelitis virus, salmonella, shigelle). These antibodies are: the bifidogenic factor, a group of nitrogen polysaccharides (glycoproteins) that promotes the development of Bacillus bifidus in the intestine of the newborn (these is a good bacterium which, once installed and reproduced in the intestine of the newborn, creates a barrier biological to infections and promotes the absorption of various nutrients), lysozyme, which is present in appreciable quantities in women's milk and also has a good bactericidal effect (it is not known whether alone or in combination with other factors present in milk). Then there is an assault protein that works almost like an antibody: it is lactotransferrin that goes around to appropriate the foreign iron that has come into the milk, be it that of organic molecules or pathogenic bacteria: the latter, if they do not have any sufficiently, they cannot grow and reproduce and are eliminated. These molecules, together with vitamins, are considered the liveliest part of milk: someone has called them "vitalie".
Women's milk contains higher percentages of sugar than cow's milk, lactose is 20% more.
Lactose is made up of glucose and galactose; the latter enters the synthesis of the compounds necessary for the formation of nerve tissues and in particular of the brain. Lactose is both a plastic and an energetic substance, easily digestible by intestinal enzymes called lactase. Lactose is the substrate of microbial fermentations: in particular, it is transformed by lactic bacteria into lactic acid (this acid causes a series of organoleptic and chemical-physical changes in milk: in particular it precipitates casein as occurs in the production of yogurt ).
Mother's milk contains almost 90% water. During the last period of intrauterine life, about 80% of the future child's body weight is made up of water. This proportion remains the same as at birth. During the first year of life the water is reduced by up to 65% to remain constant thereafter throughout life.
Many doctors fought in favor of cow's milk because they claimed that there was not enough vitamin in women's milk. D. These claims were supported by studies done by the formula milk industry. This turned out to be false: subsequent research with suitable devices revealed the presence of vit. D in perfect balance. The preventive administration of vit. D, where there has never been rickets, it has brought more harm than good; among the damages is the infantile ideopathic hypercalcemia. Rickets is always caused by poor or inadequate nutrition and insufficient sun exposure.
There is another aspect clearly in favor of breastfeeding: when the baby sucks it is in direct contact with the mother's body and this has a very important psychological effect for both. However, the quality of the mother's nutrition before and after is very important because a healthy and balanced diet allows to transmit precious nourishment to the baby. Recent analyzes on breast milk samples carried out in Imola and Campania have revealed the presence of pesticides such that if it were a marketable product it would be seized immediately. What happens to those women's breasts with those pesticide deposits?
The bacterium Lactobacillus Acidophilus colonizes both the colostrum and the skin of the breasts of breastfeeding women: it is not necessary to disinfect the breast but just wash it. The intestinal flora of breastfed babies is made up of 99% lactobacillus bifidus, many babies breastfed with cow's milk do not have this bacterium.
Milk has been wrongly denigrated in recent decades, especially by followers of macrobiotic nutrition, who indicate milk as the author of a whole series of mostly untrue contraindications. Macrobiotics forget to point out some very important points: 1- The founder of macrobiotics was a Japanese and like the vast majority of Japanese people do not digest milk; 2- Milk has never been part of their food culture; 3- We agree in affirming that an exaggerated consumption of milk creates mucus in the organism, so whoever has these problems must abstain from these foods for a certain period; 4- When consuming milk, on the same day it is good not to eat even dairy products so the body is not fatigued, also remember the very consistent protein source, so you have to balance the other sources; 5- To remember carefully: this source of food has fed millions of people over the centuries, so we have adapted to this type of diet. Why do you think the cow is sacred in India? For the simple fact that it feeds on grass that it finds grazing without too much expense and food over time. If it is suppressed, it stops supplying its precious milk. This was also understood by the ancient Romans, so that whoever slaughtered a cow risked very severe penalties, this was allowed only for very serious reasons; 6- Nowadays, the main pathologies are due to an exaggerated diet. At one time milk was a primary source of nutrients, for those who were lucky enough to have it, and it gave the possibility of survival, now it is consumed in excess and it is also of poor quality.
Goat's milk is the best. In it we find the energy of the animal. The goat manages to live in poor and hostile environments, is content with little, but is always lively and full of energy. Those with digestive problems find in goat's milk the energy to restore vitality to the metabolic pole.
The milk found on the market is commonly cow's or cow's milk. It is fine for almost everyone, only a few people do not digest it because they have greatly decreased the lactase enzyme. This enzyme stimulates itself; it is used to digest lactose (milk sugar).
Milk proteins are complete and easy to assimilate; in the biological value scale they come immediately after those of the egg, there are differences according to the type of milk: raw, pasteurized, sterilized and from the origin.
The calcium-phosphorus ratio in milk allows the maximum bioavailability of calcium, and so there is calcification of the bones even in the absence of vitamin. D thanks to lactose. Furthermore, this great bioavailability of calcium is useful for the prevention of osteoporosis. Recall that the main and irreplaceable source of vit. D is the sun. Too much milk should be avoided, as with all things, and it becomes "de-calcifying".
In milk there is also the amino acid carnitine, which is a muscle tonic and a fat metabolizer. Milk lactose is an excellent nourishment for the brain, especially for the baby after breast milk and up to 6 years. Thanks to its calcium salts and the presence of tryptophan, milk is an excellent regulator of the nervous system.
Types of milk on the market:
- Pasteurized: it is the best milk. The milk is heated to 72-85 ° for 15 seconds and then stored in the refrigerator. In this way, the proliferation of pathogenic germs is stopped and milk does not lose its nutritional, anti-infectious and vitaminic powers. Pasteurized milk must never be boiled, it only heats up, otherwise the nutrients are lost.
- Sterilized: UHT (Ultra High Temperature); in this case the milk is for a longer period, first heated to 80 °, then from a few seconds to 2 minutes it is brought to the temperature of 150 °, there is sterilization which can last from 4 to 6 months. Vitamins hardly exist anymore and it has become a no longer vital food.
- Total sterilization: the milk is brought to temperatures of 115-120 ° for 15-20 minutes and this is kept forever. In my opinion, this milk has absolutely nothing.
The usual age-old problem returns: what is the cow fed today? How many medicines are administered on farms? Once when a cow produced 20 liters of milk a day she was considered a champion, now a cow can produce even more than 60 liters of… "milk"… .it is difficult to give this title this product. To have such a large production they must "stimulate" the animals and the product will be perfect according to the law, but for us who are looking for a vital product, it is not really suitable.
In the US, the use of hormones to make cows produce more milk is allowed by law. Americans are heavy consumers of milk and meat, always highly flavored with hormones. Perhaps that is the main reason for the fact that more and more girls at 5 years of age have regular menstrual cycles.
Pathogenetic relationship between type I diabetes and cow's milk
The composition of cow's milk
Cow's milk is made up of approximately 87% water and 13% solids:
- fats (cream)
- milk solids, represented by sugars (lactose) and proteins, which are: alpha-casein, beta-casein, kappa-casein and serum proteins. Beta-casein is the protein present in the highest percentage.
There are two main types of beta-casein protein, known as A1 and A2. There are also other minor variants besides these two types, but they are currently not known.
The beta-caseins found in cow's milk are composed of 209 amino acids in a fixed sequence and the difference between type A1 and A2 lies in a single amino acid. In fact, while the milk A1 has a histidine amino acid in position 67, the milk A2 in that position has a proline.
The prevalence between beta-casein protein A1 and A2 varies by cow breed and also by region. In the western world, type A1 is widespread, from the subspecies Bos taurus.
In contrast, Asian cows of the subspecies Bos indicus do not produce type A1 beta-casein.
African cows, although they are mainly Bos taurus, still do not produce beta-casein A1.
Scientists speculate that an amino acid mutation occurred in position 8000 about 67 years ago, where proline was replaced by histidine.
To date, it is known that two main pathogenetic mechanisms of the relationship between cow's milk and type 1 diabetes mellitus are:
- the opioid activity of beta-casomorphine-7, which compromises the development of intestinal-associated immunity
- the molecular mimicry between beta-casein and an epitope of the GLUT-2 transporter, with the consequent development of autoantibodies capable of affecting the beta-cells of the pancreas.
Based on the book: "Diabetes"by Marcello Pamio
Another reason that is suspected to be the cause of the amino acid mutation is the cross between the different breeds to have a higher production of milk and meat.
This run-up to select to create high-yielding animals may have prompted these changes.
The same thing that is happening with vegetables, which due to these crosses, forced selections, no longer generate food that our body needs.
The best thing, but it remains a dream, is to own the old genetic cows, which are moreover endangered, or the goat, so that you know what you eat and get a fresh, genuine and truly nutritious milk.