‘milk’

Cow’s milk that prevent disease

Monday, March 8th, 2010

Technical Argentine milk created a vaccine that helps prevent diabetes and tumor cell formation, the newspaper Clarin.

The milk obtained is treated with chemical additives and obtained by feeding cattle that are based on oil seeds, oils and derived from the grinding as soybean hulls, explained experts from the National Institute of Agricultural Technology (INTA).

Thanks to this special diet, the “super” – as it is called – has lower fat and higher levels of conjugated linoleic acid (CLA) and vaccenic acid (VA), which strengthen the human immune system and prevent the formation of tumors such as breast and prostate cancer, such as diabetes and fat accumulation in the inner walls of the arteries, the newspaper said. (more…)

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Posted in Information Health and Disease | No Comments »

One of the best foods: milk

Saturday, March 6th, 2010

Nutritionally, milk has a wide range of nutrients (of which only the iron is deficient levels) and a high nutritional value in relation to the calorie content.

There is good balance between the major constituents: fat, protein and carbohydrates.

Dairy products from may cover slightly different habits as very different uses of nutritional interest

Cow’s milk contains 3 to 3.5 percent protein, casein distributed, or soluble proteins and non-protein nitrogenous substances.

They are capable of amino acid needs of man and have high digestibility and biological value. Besides the nutritional role, described their potential role as growth factor and modulator. It has an 88 percent water. (more…)

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Posted in Function and Use of Food | 1 Comment »