Diet and IBS
Melissa G. Hunt, Aaron T. Beck in Reclaim Your Life From IBS, 2022
My family goes through about 2 gallons of whole milk a week. I prefer whole milk for a host of reasons. It tastes better. It’s more satisfying. Importantly, compared to skim milk, it causes less distress in lactose-intolerant individuals and less rise in blood glucose in lactose-tolerant individuals. In other words, the fat buffers our bodies from the effects of the naturally occurring sugars. When you think about it, skim milk is sort of like a processed food. It’s been tampered with by the food industry in a way that makes it seem healthier but actually makes it worse for our bodies. For a long time, fat (especially saturated fat) was demonized by dieticians and cardiologists. We were told to buy fat-free dairy and cheese. When you strip out the naturally occurring fats, you have to replace them in your diet with something – usually sugary carbohydrates. This was one of the most disastrous public health experiments in history and contributed directly to the massive rise in obesity, metabolic syndrome, type II diabetes, and heart disease this country has suffered from in the last 25 years. We now know that full-fat dairy actually helps modulate insulin and blood glucose and probably helps people lose weight and combat Type II diabetes.
Dairy Milk
Robert E.C. Wildman, Richard S. Bruno in Handbook of Nutraceuticals and Functional Foods, 2019
Dairy milk and its components also improve dyslipidemia. For example, a high-fat meal with whey protein limited triglyceridemia to a greater extent than casein in diabetic adults.52 The consumption of casein, compared with that of oligosaccharides, with a high-fat meal attenuated postprandial lipemia otherwise induced by the high-fat meal alone.53 In hyperlipidemic adults, chronic casein supplementation reduced circulating triglyceride and total cholesterol.54 Whey protein compared with glucose or casein for 12-weeks also reduced fasting triglyceride and total and LDL cholesterol in overweight/obese adults.46 Six-week consumption of skim milk in healthy men decreased total and LDL cholesterol, whereas whole milk increased these parameters.55 Skim milk also lowered total cholesterol and triglyceride in adults with elevated levels of cholesterol.56 Thus, dairy milk consumption likely alleviates cardiometabolic disease risk by improving lipidemia, although the benefits may be restricted to specific populations.
Role of Lactic Acid Bacteria in Impacting Nutrient Bioavailability
Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani in Lactic Acid Bacteria, 2020
While milk is also an important source of most of these nutrients, especially in the American diet (O’Neil et al. 2012, Keast et al. 2013, O’Neil et al. 2018), fermenting milk with LAB to produce yogurt creates an acidic environment that may enhance the bioavailability of some minerals, like calcium, phosphorus, zinc, and magnesium, in a manner similar to what occurs in fermented grains. To be absorbed, calcium must be in its soluble ionized form (Ca2+) or bound to another soluble organic molecule to cross the intestinal wall (Vavrusova and Skibsted 2014, Hess et al. 2016). Fermenting milk solubilizes calcium and phosphorus (Fisberg and Machado 2015). The lactic acid generated by LAB during fermentation gives yogurt a lower pH than milk. The pH of raw milk is approximately 6.7, while the pH of yogurt is around 4.0 (de la Fuente et al. 2003). As the pH decreases, the calcium and phosphorus in the milk serum (skim milk) increase as the calcium and phosphorus in the micellar proteins decreases (de la Fuente et al. 2003). While calcium is present in milk as colloidal calcium phosphate (Guéguen and Pointillart 2000), the lower pH of yogurt maintains calcium and magnesium in their ionic forms, which may allow for greater intestinal absorption (Adolfsson et al. 2004, El-Abbadi et al. 2014).
Optimization of composite cryoprotectant for freeze-drying Bifidobacterium bifidum BB01 by response surface methodology
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2019
He Chen, Mengqi Tian, Li Chen, Xiuxiu Cui, Jiangpeng Meng, Guowei Shu
The compound freeze-protectant formulations we optimized were as follows: glycine of 5.5%, sodium bicarbonate of 0.8%, xylo-oligosaccharides of 7%, arginine of 4.5%, and skim milk of 25%. In this condition, the freeze-drying survival rate of B. bifidum and the number of per unit weight of powder is significantly improved because of the complementary effects of these components. The compounds are differently permeable to the cells, thus affecting the mechanism of their protective effect. Skim milk mainly acts as a protective layer on the cell surface, while other components have different permeability to the cell membrane or may penetrate the cell wall or the cell interior [29]. Tymczyszyn et al. [30] found that sugars replace water and protein to maintain protein structure stability and reduce intracellular ice crystal formation.
Looking inside your shopping bags: The use of retail data to capture health lifestyle
Published in International Journal of Healthcare Management, 2021
YiChun Liu, Lichung Jen, Wanyu Yeh
Memberships were included in our dataset if they had at least two purchases recorded in one of these three mutually exclusive food categories. The empirical sample set is comprised of 2,362 members2 whose transaction records were systematically calculated into caloric-intake amount based on the quantity of purchased food items and the corresponding nutritional facts of each product. For example, one serving size (100 ml) of whole milk contains 70 calories, whereas 100 ml of low-fat milk contains 46 calories and 100 ml of skim milk contains 33 calories. Rice and chips are offered in different weight packages, where each 100 g of rice contains around 353 calories and each 100 g of chips contains 560 calories. By utilizing this dataset, we calculated each individual’s CAI to investigate their caloric consumption behavior.
Influence of ABCB1 (1236C > T, 2677G > T and 3435C > T) polymorphisms on the transport ability of P-gp-mediated sunitinib in Caco-2 cell line
Published in Xenobiotica, 2020
Caco-2 cell lines were rinsed three times with sterile phosphate buffered solution (PBS) and lysed with RIPA lysis buffer for 20 min on ice. The cell lysate was centrifuged for 12 min at 13,000 rpm at 4 °C. Later the supernatant was recycled and mixed with sample buffer and was boiled at 100 °C for 6 min to denature the proteins. Then, 50 μg of protein in each sample was loaded on a 8% polyacrylamide pre-casted gel and were separated at 70 V for 3 h. Protein was transferred onto a nitrocellulose (NC) membrane at 275 mA for 90 min. Nonspecific binding sites of protein were blocked with 5% skim milk for 1.5 h. A mixture of tris-buffered saline (TBS; 8.8 g NaCl) and 0.05% Tween 20 (TBST) was used to wash the NC membrane for three times, and target strips were incubated overnight at 4 °C with the primary rabbit anti-P-gp monoclonal antibody (ab130265, Abcam, Cambridge, UK, 1:1000 dilution) and the primary rabbit anti-β-actin monoclonal antibody (ab110325, Abcam, 1:1000 dilution). After washing with TBST for three times, goat anti-rabbit IgG antibody labeled with horse radish peroxide (ab230522, Abcam, 1:3000 dilution) was used to incubate the strips at room temperature for 1 h. The Bio-Rad, Hercules, CA imaging system was applied to analyze the expression of proteins.
Related Knowledge Centers
- Centrifuge
- Milk
- Cream
- Channel Island Milk
- Fat Content of Milk