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Coconut Oil Could Ward Off Type 2 Diabetes.

Diet Rich  Coconut Oil Could Stop Type 2 Diabetes.  A diet rich in coconut oil could ward off Type 2 diabetes.

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The oil, used in foods such as margarine, helps prevent insulin resistance.

This is where muscle and fat cells stop reacting to insulin, the hormone that helps to mop up excess sugar in the blood.
Australian scientists used mice to compare the effects of coconut oil-rich foods with a lard-based diet, consumed by many in the developed world.
The results showed coconut-fed mice were much less likely to develop resistance to insulin. Previously, coconut oil has had a mixed reception because it is high in saturated fat, which is linked to high cholesterol.

But coconut fat is now known to be made up of so-called ‘medium chain’ fatty acids, regarded as healthier than the long-chain fatty acids found in animal products such as butter or lard.

Source: Mail online:23rd. Sept. 2009

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Mare’s Milk to Ease Gut Ache

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Mare’s milk is being tested as a treatment for inflammatory bowel problems, such as ulcerative colitis.  …..…CLICK & SEE

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This follows an earlier study which showed that the milk from horses reduced eczema symptoms by an average of 30 per cent.
The same study found that the patients also had higher levels of ‘good’ bacteria after treatment. Good bacteria are thought to have an antiinflammatory effect, as well as boosting the immune system.
In the latest German trial, conducted at the University of Jena, patients were given either 250ml of mare’s milk or a placebo daily for two months. Those who had the milk suffered less abdominal pain and needed less medication.
It’s not clear what is in the milk that is beneficial, but the researchers believe it ‘could improve the well-being of patients with Crohn’s disease and ulcerative colitis’.

Other Health Benefits:
Toward the end of the 19th century, kumis had a strong enough reputation as a cure-all to support a small industry of “kumis cure” resorts, mostly in southeastern Russia, where patients were “furnished with suitable light and varied amusement” during their treatment, which consisted of drinking large quantities of kumis. W. Gilman Thompson’s 1906 Practical Diatetics reports that kumis has been cited as beneficial for a range of chronic diseases, including tuberculosis, bronchitis, catarrh, and anemia. Gilman also says that a large part of the credit for the successes of the “kumis cure” is due not to the beverage, but to favorable summer climates at the resorts. Among notables to try the kumis cure were writers Leo Tolstoy and Anton Chekhov. Chekhov, long-suffering from tuberculosis, checked into a kumis cure resort in 1901. Drinking four bottles a day for two weeks, he gained 12 pounds but no cure.

 

Nutritional properties of mare’s milk
87.9% of Inner Mongolians are lactose intolerant. During fermentation, the lactose in mare’s milk is converted into lactic acid, ethanol, and carbon dioxide, and the milk becomes an accessible source of nutrition for people who are lactose intolerant.

Before fermentation, mare’s milk has almost 40% more lactose than cow’s milk According to one modern source, “unfermented mare’s milk is generally not drunk”, because it is a strong laxative.    Varro’s On Agriculture, from the 1st century BC, also mentions this: “as a laxative the best is mare’s milk, then donkey’s milk, cow’s milk, and finally goat’s milk…”; drinking six ounces (190 ml) a day would be enough to give a lactose-intolerant person severe intestinal symptoms.

You may click to learn more about  Mare’s milk……(1)…….(2)……(3)


Resources:
Mail Online. Aug.21.2009
http://en.wikipedia.org/wiki/Kumis

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The Devil in the Milk

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Prominent food researcher Dr. Thomas Cowan has been involved in thinking about the medicinal aspects of cow’s milk virtually his entire career.
.PASTEURISED  MILK..……….RAW MILK
His studies on the subject started in earnest when he read the book The Milk of Human Kindness Is Not Pasteurized, by maverick physician, William Campbell Douglass, MD.
Cowan became convinced that a large part of the disease in this country is related to the way we handle, or rather mishandle, milk and milk products.

Raw and cultured dairy products from healthy grass-fed cows are one of the healthiest foods people have ever eaten. However, pasteurized milk products have caused more disease than perhaps any other substance people are generally in contact with….…...CLICK & SEE

However, he still felt that a piece of the puzzle was missing. Many of his patients, in spite of eating only the proper dairy products, still had illness and still seemed not to tolerate milk. Recently, he was asked to consider writing the foreword to a book called The Devil in the Milk, written by Dr. Keith Woodford, which was again an eye-opener for him.

All proteins are long chains of amino acids. Beta casein is a chain 229 amino acids in length. Cows who produce this protein in their milk with a proline at number 67 are called A2 cows, and are the older breeds of cows (e.g. Jerseys, Asian and African cows). But some 5,000 years ago, a mutation occurred in this proline amino acid, converting it to histidine. Cows that have this mutated beta casein are called A1 cows, and include breeds like Holstein.

Proline has a strong bond to a small protein called BCM 7, which helps keep it from getting into the milk, so that essentially no BCM 7 is found in the urine, blood or GI tract of old-fashioned A2 cows. On the other hand, histidine, the mutated protein, only weakly holds on to BCM 7, so it is liberated in the GI tract of animals and humans who drink A1 cow milk.

BCM 7 has been shown to cause neurological impairment in animals and people exposed to it, especially autistic and schizophrenic changes. BCM 7 interferes with the immune response, and injecting BCM 7 in animal models has been shown to provoke type 1 diabetes. Dr. Woodford’s book presents research showing a direct correlation between a population’s exposure to A1 cow’s milk and incidence of autoimmune disease, heart disease, type 1 diabetes, autism, and schizophrenia.

Simply switching breeds of cows could result in amazing health benefits.

Sources: The Bovine March 20, 2009

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The Milk Myth: What Your Body Really Needs

A recent study claims that young adults are not drinking enough milk — at least according to press reports on the matter. But according to the study’s lead author Nicole Larson, the focus on the study was on calcium.
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The words “milk” and “calcium” are often used interchangeably in the popular press. But while milk is a calcium source, no standard other than that of the National Dairy Council considers it the best calcium source.

The suggestion that you need to drink three glasses of the secretion of a cow’s mammary glands in order to be healthy is a bit outrageous and doesn’t fit the human evolutionary profile. In fact, most humans around the world cannot easily digest cow milk.

Yogurt has more calcium than milk and is easier to digest. Collards and other greens also have about as much or more calcium than milk by the cup. Greens, unlike milk, have the added benefit of vitamin K, also necessary for strong bones. Sesame is also very high in calcium.

When you measure calcium by cup of food product, milk is high on the list. When you view it by calorie, though, milk is at the bottom. A hundred calories of turnip greens have over three times as much calcium as 100 calories of whole milk.


Resources:
Live Science June 24, 2009
Journal of Nutrition Education and Behavior July/August 2009; 41(4):254-60

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Milk Reduces Calorie Intake

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Skim milk helps people feel full, thanks to its high protein content, lactose sugar and its thickness.

Researchers found that drinking fat free milk in the morning helped increase satiety and led to decreased calorie intake at the next meal, compared to a fruit drink. Those who drank milk ate about 50 fewer calories (or nearly nine percent less food) at lunch.

In the study, 34 overweight but otherwise healthy men and women participated in two testing sessions, one in which they were served about 20 ounces of fat free milk, and one in which they were served the same quantity of a fruit drink (each contributing 250 calories to their breakfast).

During the four hours between breakfast and lunch, the men and women gauged their feelings of fullness and were allowed to eat until they were comfortably full at lunch.

The researchers found that the milk-drinking adults reported feeling fuller and more satisfied and therefore ate fewer calories at lunch.

The researchers suspect that milk’s protein content (providing 16 percent of the daily value per cup), the lactose (the natural sugar in milk) or simply the thickness of the beverage may play a role in the satiety benefits.

And, research suggests choosing foods that can help enhance satiety is an important success factor in any weight management plan, according to a Eurekalert release.

These results are slated for publication in the July issue of the American Journal of Clinical Nutrition.

Source: The TimersOf India

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