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Milk, a basic food to fight diseases

«It’s a perfect food that contains the perfect ratio of carbohydrates to protein, useful for stimulating muscle recovery,» nutrition expert Renee McGregor informed to the BBC.

The nutrients and components of milk can reduce up to 18-20 percent of the risk factors that lead to cardiovascular disease.

So, the increase in the consumption of vegetable drinks, «badly called vegetable milks because the food codes – international – only admit as milk that product obtained from milking», exceeds the consumption of animal milk. This is proof of our ignorance and our fragility in the face of marketing and hoaxes.

In response to the popular belief that milk is only intended for growing mammals. Milk has microRNAs, which modify the activity of genes, as well as hormones associated with lipids. Milk activates hormones that promote growth. We never stop creating tissues, which have finished their cycle and we replace them with new ones. The scientific evidence is firm: milk not only feeds, but also has functional, endocrine and genetic capacities that favor development.  Two to three glasses a day are recommended for all ages. Especially recommended after the gym, among other things as a moisturizer.

Milk regulates physiological processes to preserve health because its peptides penetrate the epithelial barrier of the intestine and function with immunomodulatory, antimicrobial, antihypertensive, and antithrombotic properties. Consider the foolishness of vegetable milks, whose solid components I recommend consuming, but directly.

Milk contains carbohydrates, and vitamins D, A, E, C, E and folic acid of the entire B group, and minerals, calcium, potassium, phosphorus, magnesium, zinc, copper, iron, iodine, and fatty acids, of which about 60-70 percent are short-chain and do not affect cholesterol levels.  Two glasses of milk provide 60% calcium, a mineral essential for life. Casein, phosphopeptides, lactose and vitamin D combine to make the calcium assimilated by active transport in the intestine.   Saturated fats are found in a proportion of 2.5 g per 100 ml of milk. The amounts of cholesterol are not significant enough to cause an increase in blood cholesterol levels.

Furthermore, milk trans-fatty acids are characterized by increased levels of HDL (good) and APo A1 cholesterol and do not change the total cholesterol ratio either. Goat’s milk has no agglutinins, which means that the volume of the fat globules is small, making it the most digestible. And it has the highest amount of linoleic acid and short chain fatty acids.

Nutrition experts support the recovery of dairy in all types of people and their healthy diets because they do not increase cardiovascular risk, have little effect on cholesterol levels, and instead help reduce blood pressure.

The same applies to high-fat fermented dairy products, such as cheese or yoghurt, where there is evidence that the saturated fat they contain is neutral or even slightly reduces the risk of cardiovascular disease and diabetes. Although cheese may increase cholesterol levels for some people.

This is the main novelty of the document Consensus on Fats and Oils in the Eating of the Adult Population, prepared by the Spanish Federation of Nutrition, Food and Dietetics (Fesnad) and coordinated by Dr. Emilio Ros, member of the Endocrinology and Nutrition Service of the Hospital Clínic of Barcelona and group leader of the CIBER Physiopathology of Obesity and Nutrition of the Carlos III Health Institute. The text was presented at the 3rd Fesnad Congress, which brings together, among others, the Spanish Nutrition Society (SEN), the Spanish Society of Endocrinology and Nutrition (SEEN) and the Spanish Society for the Study of Obesity (SEEDO). In it, Dr. Ros explains that: «This new recommendation is based on considering that dairy products, in addition to fatty acids, contain a multitude of other nutrients capable of interacting with these on metabolic pathways relevant to health».

According to the study, the recommended dairy consumption for people at risk of cardiovascular disease would be the same as for the population not at risk. In addition, Dr Ros recalls that: «A diet low in fat and therefore high in slowly absorbed carbohydrates is useless in preventing cardiovascular disease or diabetes». And on this point, he reminds us that the Mediterranean diet is the most suitable. Dr Ros concludes that «Something similar occurs with unprocessed meat, which does not affect cholesterol or cardiovascular risk».

Any possibility of self-deception is ruled out, taking milk substitutes does not replace anything, it is a scam that we do.

With three spoonful of oats I make «milk» from oats at home. I have spent three cents and half a liter of water, and no consumer would drink it and it is so cheap, and it lacks flavor enhancers, sugar, preservatives and others. Don’t keep kidding yourselves, there is nothing better for health than milk. Convenient and necessary at any age. The content of those «milk» of oats, nuts or whatever, is half liter of water, so we should not consider its nutritional value.


José Antonio Rodríguez Piedrabuena 
Specialist in Psychiatry and Psychoanalysis. Specialist in management training, group and couple therapies.

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