A Pharmacy in the Supermarket

Nature has packed some food perfectly. We live in an age where vitamin and mineral supplementation is commonplace and few households do not have a cupboard full of vitamins for everyday use. But is all this supplementation really necessary if you are eating the right foods?

Nature is no fool and research shows that nutrients taken in isolation may not have the same effect on health as the food from which it was extracted. Milk and dairy products are a prime example of this. It is well known that dairy contains an incredible amount of nutrients, especially calcium, that are critical for health. But what is emerging is evidence that it is not the nutrients in isolation that move dairy into the realm of health products, it is the combined effect of the various nutrients such as calcium and CLA interacting with both known and unknown components in dairy that may be responsible for significant health benefits.

Besides aiding in the prevention against osteoporosis, calcium also seems to have additional less well-known health benefits such as aiding in blood pressure lowering and it may also help protect some susceptible individuals against colon cancer among others. Specific bioactive protein fractions present in milk help prevent and lower high blood-pressure, destroy harmful micro organisms, improve immune function and help protect against illness, promote a feeling of well-being and enhance absorption of minerals.

There’s more.
Preliminary research has shown that some fat-based bioactive components may possibly protect against chronic diseases such as cancer and heart diseases and may help to stimulate the immune system. Because these components are exclusively part of the fat in milk, full cream milk and its products contain more of these components than lower fat and skimmed milk products. The amount of these components in milk seems to depend largely on the cow’s diet.

Lowering blood pressure

Individuals with high blood pressure are three to four times more at risk to develop coronary heart disease and are seven times more likely to develop a stroke. Studies show that blood pressure was significantly more reduced in both individuals with normal blood pressure and mildly high blood pressure when a diet rich in fruits, vegetables and low fat dairy products was consumed than a diet of fruits and vegetables alone.

According to research the nutrients and components present in milk that may be responsible for the blood pressure lowering effect of milk are potassium, calcium, magnesium, vitamin D and certain specific protein components.

Diets rich in milk and milk products are good sources of potassium and are low in sodium, a combination that may reduce the risk of high blood pressure and stroke. Calcium, magnesium and vitamin D as well as the certain specific protein components may however further contribute to the blood pressure lowering effect of milk.

Reducing coronary heart disease

Vitamin B12, vitamin B6 and folic acid may contribute to heart health and help to decrease the levels of a potentially harmful component formed in the body, known as homocyst(e)ine. High blood plasma levels of homocyst(e)ine are associated with an increased risk of coronary heart disease, stroke and thrombosis. Milk is a good source of vitamin B12 and a fair source of vitamin B6. Although it is not a very good source of folic acid, it does contribute to the total dietary intake of folic acid, particularly in people who drink a lot of milk.

Working against cancer

Preliminary studies have shown that some nutrients and components present in milk seem to protect against cancer or reduce the risk of developing certain cancers in some individuals. Among those nutrients and components are calcium, certain protein fractions (especially from whey protein such as lactoferrin, and fat components such as conjugated linoleic acid (CLA), sphingomyelin and butyric acid.

Beat the bends

While no single nutrient alone can prevent osteoporosis, adequate calcium consumption throughout life can play a critical role in reducing the risk of developing the condition. Calcium intake during childhood and adolescence is very important to ensure sustained healthy bone growth. Getting enough calcium during childhood, adolescence and early adulthood when bones reach their maximum density, the risk of developing osteoporosis later in life may decrease. It may also lower the risk of accidental bone fractures during adolescence. Although the teen years are the most important years for reducing the risk of osteoporosis, it is not too late for many mature adults to benefit from an increased calcium intake.

Vitamin D, present in very small amounts in full cream milk and milk products, may help contribute to bone health by enhancing calcium absorption while vitamin A, also present in full cream milk and milk products, is considered essential for skeletal growth. Phosphorus is essential for bone mineralisation (the process of bone hardening) while magnesium supports bone mineralisation.

Keep your smile

Calcium is critical for our teeth and there is no end to the benefits dairy holds for the health of your mouth. Apart from providing you with the calcium to build your pearly whites, it keeps them strong and healthy throughout your life.

Lactoperoxidase (a whey protein) has been shown to reduce teeth and gum inflammations as well as plaque. It may also prevent you from losing enamel which will mean your teeth stay hard and strong. Dairy also seems to enhance teeth remineralisation (hardening of the teeth) and reduce the possibility of decay causing organisms (such as Streptococcus mutans) sticking to your tooth surfaces.

Kidney stones

Calcium from food sources such as milk may possibly rather decrease the risk of developing kidney stones in healthy individuals.

Dairy as an antibiotic

Some milk protein fractions are considered to be anti-microbial agents, these are agents that inhibit the growth of some harmful or disease causing micro organisms such as e coli, salmonella and Candida. Particularly effective are those derived from whey protein, namely lactoferrin, lactoperoxidase, lysozyme and immunoglobulins. These seem to either inhibit the growth or reproduction of the organism or kill the organism, essentially acting as an antibiotic.

Stimulating the immune system

Full cream milk contains Vitamin A, which is considered important for a healthy immune system. Vitamin A deficiency may contribute to the development of frequent infections such as respiratory, digestive, bladder and kidney infections.

Nature's Prozac?

It’s no old wives tale that a glass of milk will help you sleep. Milk has certain properties that promote a feeling of wellbeing, and can even act as a painkiller.

Certain protein fractions seem to have pharmacological similarities to opium (morphine) and have a pain killing effect similar in behaviour to morphine. Tryptophan is an amino acid and one of the building blocks of the proteins in milk. Tryptophan is also a precursor of an important central neurotransmitter in the brain which acts as an inhibitor of certain pain pathways and is also believed to help control mood and may perhaps even cause sleep.

Helping you absorb minerals

Preliminary research has shown that certain protein fractions in milk may enhance calcium absorption in the body and may also stimulate calcium incorporation into the bones. Those proteins may also enhance zinc and iron absorption. It is still controversial whether lactose, the milk sugar, may also enhance calcium absorption.