Gandhi-preferred goat milk good for heart, health

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Goat milk’s fat also reduces total cholesterol levels, which makes it a food of choice for preventing cardiac disorders, says a University of Granada study in Spain.

Its regular consumption by anemic patients improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin — this means that this type of milk minimizes calcium and iron interactions.

Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

Granada researchers, led by Prof Margarita Sanchez Campos, have found that goat milk has many nutrients – as casein – that make it similar to human milk. Goat milk contains less casein alpha 1 – as human milk – which is responsible for most allergies to cow milk.

«For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk,» Granada researchers point out, according to a Granada statement.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk.

These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Similarly, goat milk contains a lower proportion of lactose than cow milk – about one less – and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk.

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Granada Hoy

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Pág. 37: El grupo Sintéticas pone en escena la obra ‘XX’

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Gandhi-preferred goat milk good for heart, health

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Goat milk’s fat also reduces total cholesterol levels, which makes it a food of choice for preventing cardiac disorders, says a University of Granada study in Spain.

Its regular consumption by anemic patients improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin — this means that this type of milk minimizes calcium and iron interactions.

Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

Granada researchers, led by Prof Margarita Sanchez Campos, have found that goat milk has many nutrients – as casein – that make it similar to human milk. Goat milk contains less casein alpha 1 – as human milk – which is responsible for most allergies to cow milk.

‘For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk,’ Granada researchers point out, according to a Granada statement.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk.

These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Similarly, goat milk contains a lower proportion of lactose than cow milk – about one less – and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk.

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Gandhi-preferred goat milk good for heart, health

Escrito por

Goat milk’s fat also reduces total cholesterol levels, which makes it a food of choice for preventing cardiac disorders, says a University of Granada study in Spain.

Its regular consumption by anemic patients improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin — this means that this type of milk minimizes calcium and iron interactions.

Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

Granada researchers, led by Prof Margarita Sanchez Campos, have found that goat milk has many nutrients – as casein – that make it similar to human milk. Goat milk contains less casein alpha 1 – as human milk – which is responsible for most allergies to cow milk.

«For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk,» Granada researchers point out, according to a Granada =.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk.

These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear. Similarly, goat milk contains a lower proportion of lactose than cow milk – about one less – and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk.

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Scientific study proves that goat milk can be considered as functional food

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Researchers at the University of Granada have found that goat milk has nutritional characteristics beneficial to health. They have determined that goat milk has many nutrients that make it similar to human milk

The research group AGR 206 at the University of Granada Department of Physiology and Institute of Nutrition and Food Technology «Jose Matáix», coordinated by professor Margarita Sánchez Campos, have proven that goat milk has nutritional characteristics beneficial to health.

The regular consumption of goat milk by individuals with iron deficiency anemia improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin; this means that this type of milk minimizes calcium and iron interactions. Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

University of Granada researchers have found that goat milk has many nutrients –as casein– that make it similar to human milk. Goat milk contains less casein alpha 1 –as human milk–, which is responsible for most allergies to cow milk. Therefore, goat milk is hypoallergenic. «For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk», University of Granada researchers point out.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk. These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Less lactose

Similarly, goat milk contains a lower proportion of lactose than cow milk –about 1% less– and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk”.

The essential difference between the composition of cow and goat milk stems from the nature of their fat content: it is not only the small size of goat milk’s blood cells, but rather the profile of its fatty acids. Goat milk contains more essential fatty acids (linoleic and arachidonic) than cow milk. Both belong to omega-6 series. Similarly, goat milk has 30-35% medium-chain fatty acids (C6-C14) MCT, while cow milk has only 15-20%. These fatty acids are a quick source of energy and are not stored as body fat. In addition, goat milk’s fat reduces total cholesterol levels and maintains adequate levels of triglycerides and transaminases (GOT and GPT). This makes it a food of choice for the prevention of heart diseases.

As regards their mineral composition, University of Granada researchers point out that goat milk is rich in calcium and phosphorus «it is highly bioavailable and favors their deposition in the organic matrix of bone, leading to an improvement in bone formation parameters”. It also has more zinc and selenium, which are essential micronutrients contributing to the antioxidant defense and for the prevention of neurodegenerative diseases.

For all these reasons, researchers consider that “goat milk can be considered natural functional food, and its regular consumption should be promoted among the population in general, specially among those with allergy or intolerance to cow milk, malabsorption, high cholesterol levels, anemia, osteoporosis or prolonged treatments with iron supplements”.

Contact: Mª José Muñoz Alférez. Department of Physiology and Institute of Nutrition and Food Technology «Jose Matáix», University of Granada. Office phone: +34 958 248 319. E-mail address: malferez@ugr.es

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Goat milk good for the heart and health

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Goat milk’s fat also reduces total cholesterol levels, which makes it a food of choice for preventing cardiac disorders, says a University of Granada study in Spain.

Its regular consumption by anaemic patients improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of haemoglobin — this means that this type of milk minimises calcium and iron interactions.

Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anaemia.

Granada researchers, led by Prof Margarita Sanchez Campos, have found that goat milk has many nutrients — as casein — that make it similar to human milk. Goat milk contains less casein alpha 1 — as human milk — which is responsible for most allergies to cow milk.

Infant formula

«For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk,» Granada researchers point out, according to a Granada statement.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk.

These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

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Study: Goat Milk is a Functional Food

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New research from the University of Granada suggests goat milk can be considered natural functional food because it has many nutrients that make it similar to human milk.

The researchers suggest regular consumption of goat milk should be promoted, especially among individuals with allergy or intolerance to cow milk, malabsorption, high cholesterol levels, anemia, osteoporosis or prolonged treatments with iron supplements.

Regular consumption of goat milk by anemic patients improves their recovery because it enhances the nutritional use of iron and enhances the regeneration of hemoglobin, which means goat milk minimizes calcium and iron interactions. Conversely, it protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

They also found goat milk has many nutrients, such as casein, that make it similar to human milk. Goat milk contains less casein alpha 1 as human milk, which is responsible for most allergies to cow milk.

«For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk», they said.

Goat milk also has more oligosaccharides with a composition similar to that of human milk. These compounds reach the large intestine undigested and act as prebiotics. Goat milk also contains about 1 percent less lactose than cow milk and, individuals with intolerance to milk sugar can tolerate goat milk because it is easier to digest.

The essential difference between the composition of cow and goat milk stems from the nature of their fat content. Goat milk contains more essential fatty acids (linoleic and arachidonic) than cow milk. Similarly, goat milk has 30-35% medium-chain fatty acids (C6-C14) MCT, while cow milk has only 15-20%. These fatty acids are a quick source of energy and are not stored as body fat. In addition, goat milk’s fat reduces total cholesterol levels and maintains adequate levels of triglycerides and transaminases (GOT and GPT). This makes it a food of choice for the prevention of heart diseases.

They researchers noted goat milk is rich in calcium and phosphorus «it is highly bioavailable and favors their deposition in the organic matrix of bone, leading to an improvement in bone formation parameters.» It also has more zinc and selenium, which are essential micronutrients contributing to the antioxidant defense and for the prevention of neurodegenerative diseases.

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Goat Milk Similar To Human Milk: Spanish Study

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Goat milk, preferred by Mahatma Gandhi, contains many nutrients that make it similar to human milk, according to a new Spanish study.

Researchers at the University of Granada Department of Physiology and Institute of Nutrition and Food Technology, coordinated by Prof Margarita S nchez Campos, have proven that goat milk has nutritional characteristics beneficial to health.

The regular consumption of goat milk by individuals with iron deficiency anemia improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin.

The researchers found that goat milk has many nutrients -as casein- that make it similar to human milk.

It contains less casein alpha 1 -as human milk-, which is responsible for most allergies to cow milk. Therefore, goat milk is hypoallergenic.

«For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk», said the researchers.

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Goat’s Milk Is Long On Nutrients, Short On Casein

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Among those who would like to drink fortified cow’s milk in order to get their daily recommended values of vitamin D and calcium, many cannot, either because of lactose intolerance or an allergy. While dietary supplements are always one easy solution for this problem, a new study has pointed to goat’s milk as another.

Researchers at the University of Granada recently analyzed the molecular composition of goat’s milk and found that it contains less casein than human milk, meaning it is less likely to cause allergic reactions among children.

The study also noted that goat’s milk has about 1 percent less lactose than cow’s milk, indicating that milk taken from goats is less likely to irritate the digestive tract. Scientists even found that people with anemia and iron deficiency displayed improvements in health after drinking goat’s milk, which helped them absorb iron.

Perhaps the only problem for many Americans is that goat’s milk can be expensive and hard to find. Rather than going out of one’s way to find a goat or a high-end grocery store, it can be easier to stick to vitamin supplements that contain calcium and vitamin D.

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Study Proves That Goat Milk Can Be Considered As Functional Food

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The research group AGR 206 at the University of Granada Department of Physiology and Institute of Nutrition and Food Technology «Jose Matáix», coordinated by professor Margarita Sánchez Campos, have proven that goat milk has nutritional characteristics beneficial to health.

The regular consumption of goat milk by individuals with iron deficiency anemia improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin; this means that this type of milk minimizes calcium and iron interactions. Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

University of Granada researchers have found that goat milk has many nutrients -as casein- that make it similar to human milk. Goat milk contains less casein alpha 1 -as human milk-, which is responsible for most allergies to cow milk. Therefore, goat milk is hypoallergenic. «For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk», University of Granada researchers point out.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk. These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Less lactose

Similarly, goat milk contains a lower proportion of lactose than cow milk -about 1% less- and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk».

The essential difference between the composition of cow and goat milk stems from the nature of their fat content: it is not only the small size of goat milk’s blood cells, but rather the profile of its fatty acids. Goat milk contains more essential fatty acids (linoleic and arachidonic) than cow milk. Both belong to omega-6 series. Similarly, goat milk has 30-35% medium-chain fatty acids (C6-C14) MCT, while cow milk has only 15-20%. These fatty acids are a quick source of energy and are not stored as body fat. In addition, goat milk’s fat reduces total cholesterol levels and maintains adequate levels of triglycerides and transaminases (GOT and GPT). This makes it a food of choice for the prevention of heart diseases.

As regards their mineral composition, University of Granada researchers point out that goat milk is rich in calcium and phosphorus «it is highly bioavailable and favors their deposition in the organic matrix of bone, leading to an improvement in bone formation parameters». It also has more zinc and selenium, which are essential micronutrients contributing to the antioxidant defense and for the prevention of neurodegenerative diseases.

For all these reasons, researchers consider that «goat milk can be considered natural functional food, and its regular consumption should be promoted among the population in general, specially among those with allergy or intolerance to cow milk, malabsorption, high cholesterol levels, anemia, osteoporosis or prolonged treatments with iron supplements».

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Sclerosi Multipla, un virus simile all’herpes ne aumenta il rischio di malattia

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Secondo alcuni ricercatori dell’università di Granada in Spagna il virus Epstain-Barr facente parte della famiglia dell’herpes, ovvero quello della Mononucleosi, è in grado di aumentare il rischio di Sclerosi Multipla.

I ricercatori dell’Università della Granada hanno analizzato la presenza del virus nei malati di sclerosi multipla scoprendo che gli anticorpi prodotti nel sistema nervoso centrale potrebbero coinvelgere ulteriormente lo sviluppo della malattia. Ricordiamo che la Sclerosi Multipla è una malattia cronica che colpisce il sistema nervoso centrale.

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Inspectores del Consejo Supremo de Antigüedades de Egipto visitan excavaciones y reciben formación sobre conservación del patrimonio en la UGR

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  • Participan en un proyecto internacional liderado por la Universidad de Granada, con el objetivo de fomentar la cooperación entre España y Egipto en materia de investigación y formación especializada en conservación del patrimonio

Los inspectores del Consejo Supremo de Antigüedades de Egipto, Fathy Yaseen (inspector general para la orilla oeste de Luxor), y Ezz el Din Kamal Elnoby (inspector de la Excavación, Restauración y puesta en valor del Templo Funerario de Tutmosis III en Luxor), visitan durante estos días la Universidad de Granada con motivo de su participación en el “Proyecto de Formación e Investigación Artística y Arqueológica en la Excavación, Restauración y puesta en valor del Templo Funerario de Tutmosis III en Luxor”.

Este proyecto internacional, organizado por la Universidad de Granada con la colaboración de Santander Universidades, el Proyecto de Excavación, Restauración y puesta en valor del Templo Funerario de Tutmosis III en Luxor y el Consejo Supremo de Antigüedades del gobierno egipcio, tiene como finalidad fomentar la cooperación entre España y Egipto en materia de investigación y estudio del patrimonio, proporcionando estrategias que permitan integrar conocimientos a través de equipos de trabajo interdisciplinares y multiculturales.

En el marco de este proyecto, Fathy Yaseen y Ezz el Din Kamal Elnoby, que permanecerán en Granada hasta el próximo sábado, visitarán distintas excavaciones arqueológicas en Andalucía Oriental y asistirán a clases y seminarios de los másteres universitarios oficiales de “Arqueología y Territorio” y “Dibujo: Creación, Producción y Difusión”. El objetivo del proyecto es que puedan investigar sobre sus propias experiencias profesionales, adquiriendo habilidades y conocimientos sobre distintos métodos y lenguajes para estudiar el patrimonio y aprender a conservarlo, tanto de forma material, como en la memoria colectiva de la ciudadanía.

Más información: Asunción Jódar Miñarro. Directora del Departamento de Dibujo y codirectora del proyecto. Teléfono 690 027 706. Correo electrónico: asunj@ugr.es