4 ms·

It still doesn't quite make sense to me. The argument you're presenting, as I understand it, is that evolution resulted in milk naturally being made a certain w

by Veratyr 10y ago

It still doesn't quite make sense to me. The argument you're presenting, as I understand it, is that evolution resulted in milk naturally being made a certain way (with a membrane) and that changing this is might be bad but we don't really know?

jelliclesfarm 10y ago
there has been studies but there has always been conflicting points of views about it. personally: i feel that the milk fat globule membrane slows down digestion. and the lipids take longer before they are introduced into the digestion process. this could have some positive effects. not dissimilar to eating a spoonful of sugar and having a spoonful of sugar with fruit baked as a tart. the science of it is so complicated that i cant even remember how it works but i am sure you can google it. it has something to do with bile acids and bile salts and which part of the stomach the lipids get absorbed. i just recall from way long ago. it makes more sense to me because studies show that homogenised milk increases digestablity of milk. perhaps its not meant to be digested quickly. perhaps there is a genetic component to it wherein not everyone is meant to be dairy consumers. having said that..what stuck to me was the evolutionary design of milk itself. there was something very poetic about it. all body secretions are actually elegant story tellers if you think about it. it tells a story about the person from whom it comes..its like a snapshot..be it blood or mucus or semen or milk or plasma or even that booger you dig from your nose. mammalian milk has a very specific function. they are carriers. its costly for the person who is producing it. as per design, it is the most perfect structure. the milk we consume doesnt come from our species. it comes from the cow which is definitely much much different than us..they have four stomachs, for starters. we should start with whether cows milk is even suitable for us. having started with an imperfect product that is ill fitted for human consumption, messing it up further makes no sense. having said that, studies show that human milk has MFG(milk fat globules) too. so..to me..logically, i would want the milk fat globule membrane intact in any other mammalian milk product too. i wouldnt go as far as drinking bovine raw milk unless i knew where it came from...but i honestly dont see anything beneficial about homogenisation. on the other hand, we dont really know if there are ill effects to it. i would stick to what's natural given the lack of definitive studies. [...]Human milk contains many components that protect the newborn against infection at a time when the infant's own defense mechanisms are poorly developed. Fat is one of the major nutrients in human milk. The fat is contained within milk fat globules composed of a core of triglyceride and a membrane consisting of phospholipids, cholesterol, proteins, and glycoproteins. Both the membrane and the core components can provide protection against microorganisms. The major protective membrane glycoproteins, mucin, and lactadherin are resistant to conditions in the newborn's stomach and maintain their structure and function even at low pH and in the presence of the proteolytic enzyme pepsin. The core triglycerides upon hydrolysis by digestive lipases (especially gastric lipase, which is well developed in the newborn) produce free fatty acids and monoglycerides, amphiphylic substances able to lyse enveloped viruses, bacteria, and protozoa. Therefore, in addition to its nutritional value, the fat in human milk has a major protective function.[...]

by Veratyr 10y ago

jelliclesfarm 10y ago

there has been studies but there has always been conflicting points of views about it. personally: i feel that the milk fat globule membrane slows down digestion. and the lipids take longer before they are introduced into the digestion process. this could have some positive effects. not dissimilar to eating a spoonful of sugar and having a spoonful of sugar with fruit baked as a tart. the science of it is so complicated that i cant even remember how it works but i am sure you can google it. it has something to do with bile acids and bile salts and which part of the stomach the lipids get absorbed. i just recall from way long ago. it makes more sense to me because studies show that homogenised milk increases digestablity of milk. perhaps its not meant to be digested quickly. perhaps there is a genetic component to it wherein not everyone is meant to be dairy consumers. having said that..what stuck to me was the evolutionary design of milk itself. there was something very poetic about it. all body secretions are actually elegant story tellers if you think about it. it tells a story about the person from whom it comes..its like a snapshot..be it blood or mucus or semen or milk or plasma or even that booger you dig from your nose. mammalian milk has a very specific function. they are carriers. its costly for the person who is producing it. as per design, it is the most perfect structure. the milk we consume doesnt come from our species. it comes from the cow which is definitely much much different than us..they have four stomachs, for starters. we should start with whether cows milk is even suitable for us. having started with an imperfect product that is ill fitted for human consumption, messing it up further makes no sense. having said that, studies show that human milk has MFG(milk fat globules) too. so..to me..logically, i would want the milk fat globule membrane intact in any other mammalian milk product too. i wouldnt go as far as drinking bovine raw milk unless i knew where it came from...but i honestly dont see anything beneficial about homogenisation. on the other hand, we dont really know if there are ill effects to it. i would stick to what's natural given the lack of definitive studies. [...]Human milk contains many components that protect the newborn against infection at a time when the infant's own defense mechanisms are poorly developed. Fat is one of the major nutrients in human milk. The fat is contained within milk fat globules composed of a core of triglyceride and a membrane consisting of phospholipids, cholesterol, proteins, and glycoproteins. Both the membrane and the core components can provide protection against microorganisms. The major protective membrane glycoproteins, mucin, and lactadherin are resistant to conditions in the newborn's stomach and maintain their structure and function even at low pH and in the presence of the proteolytic enzyme pepsin. The core triglycerides upon hydrolysis by digestive lipases (especially gastric lipase, which is well developed in the newborn) produce free fatty acids and monoglycerides, amphiphylic substances able to lyse enveloped viruses, bacteria, and protozoa. Therefore, in addition to its nutritional value, the fat in human milk has a major protective function.[...]