About Fats in Milk

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Modern Quality considerations for Food
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  About Healthy Milk   Subodh Kumar (Email-subodh1934@gmail.com   ) 1. Fat content of Cow's Milk  It is now accepted world wide that only Green Forage/ Pasture fed cows provide best and healthy milk. The most important natural components of good milk areconsidered to be preventive as well as cures for most of these diseases. Under modern commercial pressures, the fat content of Milk has been accorded thehighest desirable criteria. But the latest community health researches have shownthat the emphasis on Fat in the Milk is not in the best interests of human health.Vedas are recognized as the oldest book in the library of human civilization. Someideas about the prehistoric period when Cows were first being domesticated can begleaned from Vedas.Vedas describe the environments and feeds conducive to good practices for Cows.Rig Veda Mantra 10-169-1, Verdant atmosphere, where peacocks are dancing incool breeze, Cows feed on medicinal natural herbs and vegetation, have cleannatural water to drink, and tread upon clean ground free from any pollutants.RV10-169-2, describes that these cows may be of one color, or multicolored, butthey carry different names given to them. Great labor/effort has gone in todeveloping them. They thrive on rain fed vegetations RV 10-169-3 High Fat content Milk  In Indian traditions cows were segregated in two categories according to fatcontent of milk, normal fat producing milk and heavy fat producing milk. Only lowfat content milk was considered good for family consumption. High fat contentmilk cows were to be used for helping the priestly class in the performing of   Havans . In fact Vedas go to the extent of saying that those families are ruined whokeep cows that give high fat content Milk. Such cows that produce high Fat contentMilk must to be donated to priests for making more ghee to perform havans. In terms of weights and measures prevailing from Mahabharata times, and thestandards laid down by  Kautilya , on milk fat contents, one drona Buffalo milk hadfive  prasth fat, one drona cow milk had one  prasth of fat, and one drona goat/sheep milk had 2/5 th    prasth fat. One drona is equal to 16  prasth . Thus ancientIndian Standards for fat in Milk provided for only 0.625% fats in Cow's milk andfive times more than cow's milk in Buffalo milk ie. only 3.125% fats. (Reference  Kautilya's Artha Shastra 2-45-29-2and  Panini Kalin Bharat  by Dr  Vasudev Sharan Agarwal  )  Cow Feeds This is only to indicate how over the past, changes in cattle feeding practices haveaffected the composition of Cow's milk. Improper and unnatural feeds affect boththe quality and the quantity of fat content in cow's milk. These changes in thequality of milk have not always been in the best interests of human health.Concentrated formulated grains feeds for cattle are now recognized to be not the best form of cattle feed strategy. By our veterinary interventions over the pastmillennia we may have participated in the evolutions of cow breeds that are producing much higher levels of fat content in their milk. Milk yield & Fat content correlate It is a fact that when the milk yield of a cow is high the fat content is low. Theconverse is also obvious, when fat content of milk is high; the milk yield of a cowis low. Observations with Vitur cows of Kerala will support this It is possible thatcombined with high milk yields and low fat content in milk was result of almosttotal pasture feeding of the Indian cows in ancient times. The very low milk yieldof Indian cows today can also contribute to higher fat in their milk. AverageSahiwal cows have about 4.5% fat in their milk these days.In fact there are directions in Atharva Veda that only cows with low fat in their milk should be kept as family cows. Higher fat content milk yielding cows should be donated to priestly class who require the milk fats in larger quantities for offering to fire in performing of Yagnas.Atharva Veda further goes on to say in chapter 12, 4 th hymn, families that consumefood, high fat milk suffer from disease and destruction. We have to day arrived at astage when the medical experts advise that Cow's milk is not good for our health.In Europe a big research project LIPGENE* in 21 laboratories has taken up thetask of addressing the metabolic disorders having adverse affects by introducingcorrective actions on food related products with specific reference to Milk.In normal milk about 70 of fats are saturated fat, rest is made up of unsaturatedfats , consisting of ALA (Omega3) and CLA (Conjugated linoleic Acids). Effortsare directed towards reducing the saturated fatty acids in milk and bringing about a1:1 ratio of Omega3 and CLA. Finally we should not be surprised that scientistsend up with producing Cow's Milk very similar to what was there in the first placein Indian Traditions.    2. Quality of Fats in Cow's milk  Particular attention is being drawn to CLA (Conjugated Linoleic Acids) and highOmega3 ALA (Alpha linolenic Acids) contents, in Grass Fed Cows' milk. VitaminD enabling milk is obtained from grass fed cow, by the exposure of cows tosunshine. Vitamins A, D, E and K in milk being fat soluble, when accompaniedwith CLA, Omega 3 lipids and Omega 6 , provide the nutritive functions for thehuman body in natural form. Minerals also depend on the presence of these highquality lipids for best nutritive assimilation in human body. It is now recognizedthat Calcium can not be metabolized in human body in absence of minimumquantity of lipids. Calcium tablets with synthetic Vitamin D are a very big business, but of doubtful utility.CLA9 ( Conjugated Linolenic Acids), Omega 3 ALA (Alpha linolenic Acid) andOmega 6 , rich milk is now regarded as the only natural food, which is a preventive as well as a medicine for all the self degenerating diseases in human body namely Obesity, Breast Cancer, Diabetes, Blood pressure, Alzheimer,Osteoporosis etc.This type of good milk has been found in cows which move about in the openSunshine and feed on Green Forage, and Algae. New Zealand earns 40% of itsforeign trade revenue by selling such grass fed cow's milk only. NZ scientists have also made another startling discovery about their Dairy Milk.This milk in human digestive process fractures to produce a 7 amino acid peptidedesignated as BCM7 (Beta Casomorphin 7). BCM7 is an opioid that has foundlinked to many human diseases from Autism and Diabetes type 1 in infants toHeart troubles, Cancer, Diabetes Alzheimer etc in adults. It was found that most of the milk which fractures in to free BCM7 is from European breeds of Cows. Thismilk is designated as A1 milk. Only milk from Bos Indicus cows, Jersey, Guernseyand Icelandic cows has been found to be benign. This milk is designated as A2milk. (Ref. 'Devil in the Milk' by Keith Woodford NZ)For India, which has the world's largest population of Bos Indicus cows, this is avery significant finding. This only goes to confirm the ancient Indian traditionalviews, about importance of milk from Indian breeds of cows. NZ scientists have by promoting A2 designated milk added one moredimension to 'good' milk concept.In coming days the entire Dairy world may undergo a revolutionary change.All good milk will be milk of 'A2 type' and from Green Forage fed geneticallyBos Indicus linked Cows.    In a way this suggests a very promising future for the cows of Rural India, as morethan 80% of Indian cows are Bos Indicus. Thus it becomes very important for us inIndia to find ways to provide Green Forage to cows in our country to increase boththe productivity and the quality of their milk. This is also a very significant modernscience discovery in the interest of community health. The world dairies are aiming at shifting, all their milk production to high qualityOrganic, Probiotic Milk and milk products. We need to remind ourselves here thatthe entire srcinal Indian Cow's milk was based on free Pasture feeding and wasthe best product. Modern dairy science is gradually only now, waking up to thisfact. Even the importance of consuming Raw Unpasteurized milk which we inIndia used to call  Dharoshna is now being reestablished . This is also a step inreducing Food miles.*Note from internet on LIPGENE project progress so far is reproduced frominternet * Modifying the fatty acid profile of foods – lessonsfrom the Lipgene project so far….. By Rebecca Foster & Joanne Lunn, NutritionScientists, British Nutrition Foundation, London, UK. e-mail: r.foster@nutrition.org.ukAs the proportion of the European population that is classified as obeseincreases, so too does their risk of suffering from the metabolic syndromeand associated complications. Closely allied with this are the escalatinghealth care costs to the EU. Metabolic syndrome This is characterised by a number of strongly inter-related risk factors forcardiovascular disease, including obesity, dyslipidemia, insulin resistanceand hypertension (see Nugent, 2004). Initiatives to reduce the risk of adverse health conditions associated with the metabolic syndrome, suchas dyslipidemia (an unhealthy balance of the types of fat in the diet),could consequently reduce the costs of ill-health. Modifying the fatty acidprofile of commonly consumed foods is one such initiative – the feasibilityand implications of which are currently being investigated as part of themulti-disciplinary Lipgene project. However, it is difficult to increase theproportion of these health promoting fatty acids in foods. Furthermore,conventional methods of modification rely on the use of fish oils, yet { PAGE }
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