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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Goats’ Milk More Beneficial than Cows’ Milk

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– 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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Goat’s milk more beneficial than cow’s milk

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– 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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Goat’s milk is healthier than cow’s milk

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– 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.

Descargar

Goat milk prevents iron deficiency – study

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– 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 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 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.
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