Goat’s milk is healthier than cow’s milk

Escrito por

– Goats milk is healthier than cows milk

Drinking goats milk is healthier than consuming cows milk, a new study has found.

The study, by researchers at the University of Granada has revealed that goat milk has more beneficial properties to health than cow milk.

Researchers conducted the study on mice with induced nutritional ferropenic anaemia, and found that goat milk is better at preventing ferropenic anaemia (iron deficiency) and bone demineralisation (softening of the bones).

In order to know how the nutritive utilisation of iron, calcium, phosphorus and magnesium may affect their metabolic distribution and destination, lead researcher Doctor Javier Diaz Castro determined the concentration of these minerals in the different organs involved in their homeostatic regulation and different haematological parameters in relation to the metabolism of the minerals.

Results obtained in the study reveal that ferropenic anaemia and bone demineralisation caused by this pathology have a better recovery with goat milk.

Due to the higher bioavailability of iron, calcium, phosphorus and magnesium, the restoration of altered haematological parameters and the better levels of parathyroid hormone (PTH), a hormone that regulates the calcium balance in the organism was found in the rats that consumed this food.

Dr Castro points out that the inclusion of goat milk with normal or double calcium content in the diet favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to him, all these conclusions reveal that regular consumption of goat milk – a natural food with highly beneficial nutritional characteristics – has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied.

Part of the results of this research has been published in the prestigious scientific journals International Dairy Journal and Journal Dairy Science.
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Goat milk prevents iron deficiency – study

Escrito por

– Goat milk prevents iron deficiency – study

Research carried out at the Department of Physiology of the University of Granada (UGR) has found goats milk not only helps prevent against ferropenic anaemia (iron deficiency) but also combats bone demineralisation (softening of the bones).

In the UK, cow milk dominates the market, which was estimated to be worth some £2.6bn in 2005. According to market analysts Mintel, goat milk makes up only a tiny percentage of milk volume sold – less than 100 million litres in 2005 of the total 4.8bn litres.

The study, conducted by Doctor Javier Castro and directed by professors Margarita Campos, Inmaculada Aliaga and José Alférez, focused on the comparison between the nutritional properties of goat milk and cow milk

Both types of milk had the normal calcium content and were calcium enriched, and were tested against the bioavailability of iron, calcium, phosphorus and magnesium in rats.

The rodents consuming the goat milk were found to have better levels of parathyroid hormone (PTH), a hormone that regulates calcium balance. This the group said, was because of goats milk higher bioavailability of iron, calcium, phosphorus and magnesium.

Castro points out that the inclusion of goat milk with normal or double calcium content in the diet, favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to this research, all these conclusions reveal that regular consumption of goats milk aides mineral metabolism. NutraIngredients.com has not seen the full results prior to publication.

Castro said: [Regular consumption] has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studies.

However, the researchers said further studies in humans are still required.
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El agua y sedimentos del puerto superan las pruebas de calidad

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– El agua y sedimentos del puerto superan las pruebas de calidad

Las dos dársenas del Puerto de Motril han obtenido buenas calificaciones en la primera campaña de toma de muestras de aguas y sedimentos, tras el informe del Grupo de Investigación de Control analítico ambiental, bioquímico y alimentario de la Universidad de Granada. Según las conclusiones, los valores obtenidos han sido buenos, en general, en la dársena antigua y la nueva de las Azucenas.

El informe, que toma como referencia la Recomendación de Obras Marítimas de Puertos del Estado sobre la calidad de las aguas litorales en áreas portuarias, ha otorgado calificaciones de 9,3 y 10 puntos sobre diez, dos variables determinadas por el tiempo de renovación de las aguas interiores del puertos, es decir, en más de siete días o en menos. Respecto a los sedimentos, el Puerto de Motril ha obtenido una puntuación de 4,67 sobre cinco puntos.

La Recomendación de Obras Marítimas supone para los puertos una primera herramienta para la gestión integral de sus masas de agua, donde se tenga en cuenta la singularidad de estos espacios, tanto desde el punto de vista de la ordenación física y de usos de la zona de servicio, como de las características e importancia estratégica de las actividades que en ellos se desarrollan o de los requerimientos ambientales que se pretenden alcanzar. Se trata de una medida que busca promover políticas de protección ambiental con el objetivo de establecer una estrategia de desarrollo sostenible.

A raíz de esta Recomendación, la Autoridad Portuaria encargó a comienzos de este año el estudio a la UGR para establecer un programa de control de la calidad de fangos y de aguas marítimas, centrado en determinar los indicadores químicos y fisicoquímicos más efectivos. Con este trabajo se pretende aportar información sobre la calidad de las aguas y sedimentos del Puerto de Motril, analizar su evolución a lo largo del tiempo y sentar las bases para una adecuada gestión ambiental.

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Innovación docente para familiarizar a los alumnos con los problemas prácticos de la empresa

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– Innovación docente para familiarizar a los alumnos con los problemas prácticos de la empresa

Las nuevas tecnologías han abierto un nuevo y prometedor horizonte para explorar nuevas vías de aprendizaje. Esto lo saben muy bien en la UGR donde un grupo de profesores ha creado un proyecto para proporcionar a los alumnos un conjunto de herramientas y documentos que favorecen el aprendizaje autónomo de los estudiantes.

El proyecto que lleva por título “Innovación docente en Contabilidad a través del uso de las nuevas tecnologías de la información”, coordinado por la profesora Mª Carmen Pérez López, del Departamento de Economía Financiera y Contabilidad de la Universidad de Granada, facilita a los alumnos un conjunto de herramientas para familizlizarse de forma práctica con el mundo de la empresa.

Para que puedan disponer, en todo momento, de la información de la asignatura, se ha creado una página web que sirve de soporte de esta información y que facilita su consulta en todo momento. Así, se flexibiliza el seguimiento y estudio de la asignatura, que puede realizarse sin estar físicamente en la Facultad.

En la página web de la asignatura se ofrece, de modo integrado, toda la información relacionada con la asignatura, acercando los materiales teóricos y prácticos necesarios en el desarrollo de la misma. En concreto, se ha incorporado una guía didáctica de la asignatura, donde, junto a los temas tratados en el programa, se ha añadido otra información de interés para el alumnado. Se exponen, por ejemplo, las competencias que se espera desarrolle y las actuaciones que tanto el alumno como el profesor tienen que realizar en relación con la asignatura.

Entre las aspiraciones de este proyecto de innovación docente, se pretende favorecer el aprendizaje autónomo del alumnado mediante la preparación de documentos (guía didáctica, guiones de trabajo autónomo, cuestionarios de evaluación propia, etc.); acercar al alumnado a la problemática del mundo empresarial desde un punto de vista práctico y real; fomentar las habilidades del alumnado para resolver problemas, adquiriendo un razonamiento crítico; desarrollar competencias en el uso de las nuevas tecnologías de la información y la comunicación y mejorar la motivación y el seguimiento de la asignatura.

Aspectos prácticos

Según los responsables del proyecto, con este programa, además, “para ayudar al alumnado en la vertiente teórica de la asignatura, se han incorporado cuestionarios con preguntas teóricas. Este tipo de preguntas son similares a las que se suelen formular en los exámenes. De esta forma, el alumnado comprueba su nivel de comprensión de los aspectos teóricos de la asignatura y puede adoptar medidas para mejorar la comprensión y aprendizaje de los mismos.

Estas cuestiones son previamente trabajadas por el alumnado para ser discutidas en el aula. Asimismo –prosiguen los responsables del proyecto– en la página web se ha incluido la posibilidad de consultar las calificaciones. De este modo, el alumnado, de forma confidencial (introduciendo su DNI), puede consultar las calificaciones obtenidas en las distintas pruebas”.

Entre las futuras líneas de actuación englobadas en el ámbito educativo europeo se encuentra la relacionada con el trabajo autónomo del estudiante. Este hecho requiere una modificación de los métodos docentes aplicados hasta el momento. “El nuevo modelo de formación universitaria –aseguran los responsables de este proyecto– se centra fundamentalmente en el trabajo y el aprendizaje del estudiante y en el fomento del desarrollo de competencias que le posibiliten un aprendizaje continuo y autónomo a lo largo de la vida. En este proceso de convergencia europea la enseñanza deja de ser el eje fundamental para pasar a ocupar dicho papel el aprendizaje.

Para asegurar un desarrollo adecuado de este trabajo autónomo es fundamental la ayuda, el seguimiento y la orientación constante del profesor. El profesor tiene que capacitar al alumno para el aprendizaje autónomo y dotarlo de herramientas adecuadas para el estudio. Se requiere un cambio profundo en la actuación del profesor, quien dejaría de ser un mero transmisor de información para convertirse en un favorecedor de los procesos personales de aprendizaje del alumnado.

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La condición física influye en mayor proporción que la actividad física en la salud cardiovascular de los adolescentes

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– La condición física influye en mayor proporción que la actividad física en la salud cardiovascular de los adolescentes

Diversos estudios apuntan que el grado de actividad física parece estar directamente relacionado con determinados factores de riesgo cardiovascular.

Madrid, 30 de julio de 2007.- El grado de actividad física parece estar directamente relacionado con determinados factores de riesgo cardiovascular y es considerada una de las estrategias más eficaces para prevenir las causas de morbimortalidad de los países occidentales.

De esta manera, estudiar si la actividad física realizada o el grado de condición física de los adolescentes españoles está relacionado con su perfil lipídico-metabólico es uno de los objetivos del estudio AVENA (Alimentación y Valoración del Estado Nutricional en Adolescentes), cuyos resultados se recogen en un artículo publicado en la edición de junio de Revista Española de Cardiología (www.revespcardiol.org).

Por actividad física se entiende cualquier movimiento corporal producido por los músculos esqueléticos y que requiere cierto gasto energético; sin embargo, por condición física entendemos la capacidad para hacer ejercicio —un importante predictor de morbimortalidad por causa cardiovascular y por todas las causas en ambos sexos—.

De esta manera, los resultados del estudio AVENA indican que en la adolescencia es el grado de condición física, y no tanto la actividad física, lo que se relaciona con el perfil lipídico-metabólico. Una alta capacidad aeróbica en varones y un alto grado de fuerza muscular en mujeres se asocian con un menor riesgo lipídico-metabólico de enfermedad cardiovascular. Así, la baja condición física de los adolescentes españoles se asocia con un perfil lipídico-metabólico menos cardiosaludable, según apuntan los resultados del estudio.

Asimismo, el estudio concluye que el estado de forma física de los adolescentes españoles es peor que el de otros países y que 1 de cada 5 adolescentes de nuestro país posee un nivel de condición física indicativo del riesgo cardiovascular futuro. También se ha observado que una capacidad cardiorrespiratoria moderadamente alta durante la adolescencia está asociada a una menor grasa abdominal.

Por otra parte, existen estudios que demuestran una clara relación, durante la infancia y la adolescencia, entre ciertos factores de riesgo cardiovascular y el grado de condición física —tanto la capacidad aeróbica como la fuerza muscular—. Esto llevaría a concluir que el grado de actividad física puede no ser considerado un indicador de salud cardiovascular de alta potencia discriminatoria. De hecho, realizar más actividad física parece no ser un requisito suficiente para lograr un perfil lipídico-metabólico saludable. Es necesario que esa actividad física practicada sea de tal duración e intensidad que suponga una mejora efectiva de la condición física.

Dados los resultados del estudio, los expertos recomiendan incluir la valoración del estado de forma física como parte del examen médico y como un indicador relevante del estado de salud.

Condición genética

Otro factor determinante que influye en la condición física es “la carga genética del individuo; incluso el grado y la forma en que cada persona responde a un programa de ejercicio físico concreto, algo que también está influenciado por el bagaje genético —lo que se denomina “personas más entrenables que otras”—, tal y como explica el Dr. Enrique García Artero, licenciado en Ciencias de la Actividad Física y el Deporte e investigador del Departamento de Fisiología de la Universidad de Granada.

“Sin embargo —matiza el Dr. García Artero— el nivel de condición física viene determinado en gran medida por los hábitos que posee la persona. En este sentido, el nivel de ejercicio y actividad física serán fundamentales para desarrollar la condición física en todas las épocas de la vida, especialmente en la adolescencia con especial repercusión en el desarrollo posterior de la persona”.

Entre los hábitos de vida que mejoran el nivel de condición física es importante seguir un “programa de ejercicio físico bien planificado, individualizado, correctamente ejecutado, y controlado a lo largo del tiempo, con el objetivo de mejorar principalmente la resistencia aeróbica y la fuerza muscular”, señala el Dr. García Artero.

Respecto a la diferente condición física entre hombres y mujeres, principalmente como consecuencia de las causas hormonales, “los hombres suelen presentar mayores niveles de capacidad aeróbica y fuerza muscular, aunque los resultados pueden variar según se expresen de forma absoluta, de forma relativa al peso o relativa al peso libre de grasa. Por su parte las mujeres, debido a un menor desarrollo de la masa muscular, suelen tener mayores niveles de flexibilidad”, concluye el experto.

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Goat’s milk is healthier than cow’s milk

Escrito por

– Goats milk is healthier than cows milk

Drinking goats milk is healthier than consuming cows milk, a new study has found.

The study, by researchers at the University of Granada has revealed that goat milk has more beneficial properties to health than cow milk.

Researchers conducted the study on mice with induced nutritional ferropenic anaemia, and found that goat milk is better at preventing ferropenic anaemia (iron deficiency) and bone demineralisation (softening of the bones).

In order to know how the nutritive utilisation of iron, calcium, phosphorus and magnesium may affect their metabolic distribution and destination, lead researcher Doctor Javier Diaz Castro determined the concentration of these minerals in the different organs involved in their homeostatic regulation and different haematological parameters in relation to the metabolism of the minerals.

Results obtained in the study reveal that ferropenic anaemia and bone demineralisation caused by this pathology have a better recovery with goat milk.

Due to the higher bioavailability of iron, calcium, phosphorus and magnesium, the restoration of altered haematological parameters and the better levels of parathyroid hormone (PTH), a hormone that regulates the calcium balance in the organism was found in the rats that consumed this food.

Dr Castro points out that the inclusion of goat milk with normal or double calcium content in the diet favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to him, all these conclusions reveal that regular consumption of goat milk – a natural food with highly beneficial nutritional characteristics – has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied.

Part of the results of this research has been published in the prestigious scientific journals International Dairy Journal and Journal Dairy Science.
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Goat milk prevents iron deficiency – study

Escrito por

– Goat milk prevents iron deficiency – study

A study of the nutritional benefits of goat milk, compared to cow milk, at preventing iron deficiency could prove to be a huge benefit to human health.

Research carried out at the Department of Physiology of the University of Granada (UGR) has found goats milk not only helps prevent against ferropenic anaemia (iron deficiency) but also combats bone demineralisation (softening of the bones).

In the UK, cow milk dominates the market, which was estimated to be worth some £2.6bn in 2005. According to market analysts Mintel, goat milk makes up only a tiny percentage of milk volume sold – less than 100 million litres in 2005 of the total 4.8bn litres.

The study, conducted by Doctor Javier Castro and directed by professors Margarita Campos, Inmaculada Aliaga and José Alférez, focused on the comparison between the nutritional properties of goat milk and cow milk

Both types of milk had the normal calcium content and were calcium enriched, and were tested against the bioavailability of iron, calcium, phosphorus and magnesium in rats.

The rodents consuming the goat milk were found to have better levels of parathyroid hormone (PTH), a hormone that regulates calcium balance. This the group said, was because of goats milk higher bioavailability of iron, calcium, phosphorus and magnesium.

Castro points out that the inclusion of goat milk with normal or double calcium content in the diet, favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to this research, all these conclusions reveal that regular consumption of goats milk aides mineral metabolism. NutraIngredients.com has not seen the full results prior to publication.

Castro said: [Regular consumption] has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studies.

However, the researchers said further studies in humans are still required.

Descargar

Goat milk prevents iron deficiency – study

Escrito por

– Goat milk prevents iron deficiency – study

A study of the nutritional benefits of goat milk, compared to cow milk, at preventing iron deficiency could prove to be a huge benefit to human health.

Research carried out at the Department of Physiology of the University of Granada (UGR) has found goats milk not only helps prevent against ferropenic anaemia (iron deficiency) but also combats bone demineralisation (softening of the bones).

In the UK, cow milk dominates the market, which was estimated to be worth some £2.6bn in 2005. According to market analysts Mintel, goat milk makes up only a tiny percentage of milk volume sold – less than 100 million litres in 2005 of the total 4.8bn litres.

The study, conducted by Doctor Javier Castro and directed by professors Margarita Campos, Inmaculada Aliaga and José Alférez, focused on the comparison between the nutritional properties of goat milk and cow milk

Both types of milk had the normal calcium content and were calcium enriched, and were tested against the bioavailability of iron, calcium, phosphorus and magnesium in rats.

The rodents consuming the goat milk were found to have better levels of parathyroid hormone (PTH), a hormone that regulates calcium balance. This the group said, was because of goats milk higher bioavailability of iron, calcium, phosphorus and magnesium.

Castro points out that the inclusion of goat milk with normal or double calcium content in the diet, favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to this research, all these conclusions reveal that regular consumption of goats milk aides mineral metabolism. NutraIngredients.com has not seen the full results prior to publication.

Castro said: [Regular consumption] has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studies.

However, the researchers said furthA study of the nutritional benefits of goat milk, compared to cow milk, at preventing iron deficiency could prove to be a huge benefit to human health.

Research carried out at the Department of Physiology of the University of Granada (UGR) has found goats milk not only helps prevent against ferropenic anaemia (iron deficiency) but also combats bone demineralisation (softening of the bones).

In the UK, cow milk dominates the market, which was estimated to be worth some £2.6bn in 2005. According to market analysts Mintel, goat milk makes up only a tiny percentage of milk volume sold – less than 100 million litres in 2005 of the total 4.8bn litres.

The study, conducted by Doctor Javier Castro and directed by professors Margarita Campos, Inmaculada Aliaga and José Alférez, focused on the comparison between the nutritional properties of goat milk and cow milk

Both types of milk had the normal calcium content and were calcium enriched, and were tested against the bioavailability of iron, calcium, phosphorus and magnesium in rats.

The rodents consuming the goat milk were found to have better levels of parathyroid hormone (PTH), a hormone that regulates calcium balance. This the group said, was because of goats milk higher bioavailability of iron, calcium, phosphorus and magnesium.

Castro points out that the inclusion of goat milk with normal or double calcium content in the diet, favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to this research, all these conclusions reveal that regular consumption of goats milk aides mineral metabolism. NutraIngredients.com has not seen the full results prior to publication.

Castro said: [Regular consumption] has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studies.

However, the researchers said furthA study of the nutritional benefits of goat milk, compared to cow milk, at preventing iron deficiency could prove to be a huge benefit to human health.

Research carried out at the Department of Physiology of the University of Granada (UGR) has found goats milk not only helps prevent against ferropenic anaemia (iron deficiency) but also combats bone demineralisation (softening of the bones).

In the UK, cow milk dominates the market, which was estimated to be worth some £2.6bn in 2005. According to market analysts Mintel, goat milk makes up only a tiny percentage of milk volume sold – less than 100 million litres in 2005 of the total 4.8bn litres.

The study, conducted by Doctor Javier Castro and directed by professors Margarita Campos, Inmaculada Aliaga and José Alférez, focused on the comparison between the nutritional properties of goat milk and cow milk

Both types of milk had the normal calcium content and were calcium enriched, and were tested against the bioavailability of iron, calcium, phosphorus and magnesium in rats.

The rodents consuming the goat milk were found to have better levels of parathyroid hormone (PTH), a hormone that regulates calcium balance. This the group said, was because of goats milk higher bioavailability of iron, calcium, phosphorus and magnesium.

Castro points out that the inclusion of goat milk with normal or double calcium content in the diet, favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to this research, all these conclusions reveal that regular consumption of goats milk aides mineral metabolism. NutraIngredients.com has not seen the full results prior to publication.

Castro said: [Regular consumption] has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studies.

However, the researchers said further studies in humans are still required.
Descargar

Goat’s milk healthier than cow’s milk

Escrito por

– Goat’s milk healthier than cow’s milk

Drinking goat’s milk is healthier than consuming cow’s milk, a new study has found.

The study, by researchers at the University of Granada has revealed that goat milk has more beneficial properties to health than cow milk.

Researchers conducted the study on mice with induced nutritional ferropenic anaemia, and found that goat milk is better at preventing ferropenic anaemia (iron deficiency) and bone demineralisation (softening of the bones).

In order to know how the nutritive utilisation of iron, calcium, phosphorus and magnesium may affect their metabolic distribution and destination, lead researcher Doctor Javier Diaz Castro determined the concentration of these minerals in the different organs involved in their homeostatic regulation and different haematological parameters in relation to the metabolism of the minerals.

Results obtained in the study reveal that ferropenic anaemia and bone demineralisation caused by this pathology have a better recovery with goat milk.

Due to the higher bioavailability of iron, calcium, phosphorus and magnesium, the restoration of altered haematological parameters and the better levels of parathyroid hormone (PTH), a hormone that regulates the calcium balance in the organism was found in the rats that consumed this food.

Dr Castro points out that the inclusion of goat milk with normal or double calcium content in the diet “favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation”.

According to him, all these conclusions reveal that regular consumption of goat milk – a natural food with highly beneficial nutritional characteristics – “has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied”.

Part of the results of this research has been published in the prestigious scientific journals International Dairy Journal and Journal Dairy Science.
Descargar

Goat’s milk more beneficial than cow’s milk

Escrito por

– Goats milk is healthier than cows milk

Spanish researchers have found that goats milk contains more beneficial properties than cows milk, which could aid the bloodstream and bone strength.

Research carried out at the Department of Physiology of the University of Granada (UGR) in Spain revealed that some of the properties contained in goats milk helps against ferropenic anaemia (iron deficiency) and bone demineralisation (softening of the bones).

This project, led by Dr Javier Díaz Castro, compares the nutritional properties of goat milk and cow milk, both with normal calcium content and calcium enriched, against the bioavailability of iron, calcium, phosphorus and magnesium.

To carry out this study, the metabolic balance technique has been used both in rats with experimentally induced nutritional ferropenic anaemia and in a control group of rats.

In order to know how the nutritive utilisation of these minerals may affect their metabolic distribution and destination, the UGR researchers have determined the concentration of these minerals in the different organs involved in their homeostatic regulation and different haematological parameters in relation to the metabolism of the minerals.

Results obtained in the study reveal that ferropenic anaemia and bone demineralisation caused by this pathology have a better recovery with goat milk.
Advantages of goats milk

Due to the higher bioavailability of iron, calcium, phosphorus and magnesium, the restoration of altered haematological parameters and better levels of parathyroid hormone (PTH) – a hormone that regulates the calcium balance in the organism – were found in the rats that consumed this food.

Javier Díaz Castro points out that the inclusion of goat milk with normal or double calcium content in the diet favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.

According to Castro, all these conclusions reveal that regular consumption of goat milk – a natural food with highly beneficial nutritional characteristics – has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats.

Additionally, unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied, he added.

Castro concluded: Studies in humans are still required in order to confirm the findings obtained in rats and to promote goats milk consumption both in the general population and in the population affected by nutritional ferropenic anaemia and pathologies related to bone demineralisation.

Part of the results of this research has been published in the journals International Dairy Journal and Journal Dairy Science.
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Goats’ Milk More Beneficial than Cows’ Milk

Escrito por

– Goats Milk More Beneficial than Cows Milk

New research has revealed that goats’ milk has more positive health properties than cows’ milk, helping to prevent iron deficiencies and softening bones.

Researchers at the University of Granada have conducted a comparative study between the nutritional properties of goats’ milk and cows’ milk, in terms of their calcium content and bioavailability of iron, calcium, phosphorus and magnesium.

The study revealed that iron deficiencies and bone demineralisation caused by this have a better recovery with goats’ milk, due to higher amounts of iron, calcium, phosphorus and magnesium, and the better levels of parathyroid hormone (PTH), a hormone that regulates the calcium balance in the body.

According to the researchers, the findings suggest that regular consumption of goats’ milk – a natural food with highly beneficial nutritional characteristics – has positive health effects, and unlike observations in cows’ milk, its calcium enrichment does not interfere in the body’s ability to use other minerals.

Several experts believe that cows’ milk, or even milk in general, is far less healthy that has traditionally been believed. Studies have found that although milk is rich in calcium, its high protein content actually makes it difficult for the body to use and absorb the calcium and other minerals. One recent study, for example, found that tea is healthier when served without milk.

And some experts even claim that it can cause all sorts of issues such as iron deficiencies, cramps, bloating, arthritis and some types of cancer.

Additionally, unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied, he added.

Castro concluded: Studies in humans are still required in order to confirm the findings obtained in rats and to promote goats milk consumption both in the general population and in the population affected by nutritional ferropenic anaemia and pathologies related to bone demineralisation.

Part of the results of this research has been published in the journals International Dairy Journal and Journal Dairy Science.
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New studies on goat milk show it is more beneficial to health than cow milk

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– New studies on goat milk show it is more beneficial to health than cow milk

Research carried out at the Department of Physiology of the University of Granada (Universidad de Granada [http://www.ugr.es]) has revealed that goat milk has more beneficial properties to health than cow milk. Among these properties it helps to prevent ferropenic anaemia (iron deficiency) and bone demineralisation (softening of the bones).

This project, conducted by Doctor Javier Díaz Castro and directed by professors Margarita Sánchez Campos, Mª Inmaculada López Aliaga and Mª José Muñoz Alférez, focuses on the comparison between the nutritional properties of goat milk and cow milk, both with normal calcium content and calcium enriched, against the bioavailability of iron, calcium, phosphorus and magnesium. To carry out this study, the metabolic balance technique has been used both in rats with experimentally induced nutritional ferropenic anaemia and in a control group of rats.

In order to know how the nutritive utilisation of these minerals may affect their metabolic distribution and destination, the UGR researcher has determined the concentration of these minerals in the different organs involved in their homeostatic regulation and different haematological parameters in relation to the metabolism of the minerals.

Better results with goat milk

Results obtained in the study reveal that ferropenic anaemia and bone demineralisation caused by this pathology have a better recovery with goat milk. Due to the higher bioavailability of iron, calcium, phosphorus and magnesium, the restoration of altered haematological parameters and the better levels of parathyroid hormone (PTH), a hormone that regulates the calcium balance in the organism was found in the rats that consumed this food.

Javier Díaz Castro points out that the inclusion of goat milk with normal or double calcium content in the diet “favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation”.

According to this researcher, all these conclusions reveal that regular consumption of goats’ milk – a natural food with highly beneficial nutritional characteristics – “has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied”.

Although there is no doubt that these findings may be a base for further in depth study of the multiple health benefits of goat milk, the UGR [http://www.ugr.es] researcher warns that “studies in humans are still required in order to confirm the findings obtained in rats and to promote goats’ milk consumption both in the general population and in the population affected by nutritional ferropenic anaemia and pathologies related to bone demineralisation”. Part of the results of this research has been published in the prestigious scientific journals International Dairy Journal and Journal Dairy Science.

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