Raw Milk - Waiting

Summary

• Raw milk contains compounds that fight infectious agents.

• There is also a class of compounds that seem to promote positive immunity response.
• The benefit to humans is not established.
• One should avoid using one study to draw broad conclusions.
  
• There is not enough information to make a proper risk analysis
  

Objective
The objective of this investigation is to research the findings of the power point presentation (PPT) of Dexter and Fallon with the ultimate goal of deciding on the scientific validity of health claims of raw milk. This article will look at the first few slides of the PPT.

Findings
While waiting for the delivery of the book The Untold Story of Milk from Amazon, I have decided to look at what information I can from the web sites recommended in the thread of at The Complete Patient web blog post entitled "The Nuances of Educating People About Raw Milk and Other Real Foods". In visiting the web site for the Weston A. Price Foundation I found the following PPT and will start to look into the claims it makes. As I have said before, I do not take the Weston A. Price Foundation as a non-biased source. Though some have questioned how anyone might benefit from advocating or misleading a concept that is not financially profitable, human nature being what it is there are many reasons why someone might take up advocacy for an idea or belief that does not pan out "in reality".

My intention with respect to the PPT is to go over, slide by slide, the claims and details. I am not a health professional (a bonus point no doubt among many...) so please feel free to correct me or direct me to areas you think I either missed or did not cover adequately. My goal is two fold. To find out details about the science or pseudo-science of raw milk claims and to show respect for people. Showing respect for people of course is a two way street so please let's try to avoid what happens so often on net.

We are told:

• Consider the calf, born in the muck, which then suckles on its mother’s manure-covered teat. How can that calf survive?

• Because raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.

This is followed by the next slide:

• Built-In Protective Systems in Raw Milk Lactoperoxidase

• Uses small amounts of H2O2 and free radicals to seek out and destroy bad bacteria

• In all mammalian secretions—breast milk, tears, etc.

• Lactoperoxidase levels 10 times higher in goat milk than in breast milk

• Other countries are looking into using lactoperoxidase instead to pasteurization to ensure safety of commercial milk

British Journal of Nutrition (2000), 84, Suppl. 1. S19-S25.

Indian Journal Exp Biology Vol. 36, August 1998, pp 808-810. 1991

J Dairy Sci 74:783-787

Life Sciences, Vol 66, No 23, pp 2433-2439, 2000

An investigation into the sources is in order. I checked the more easily accessible (for me) ones The British Journal of Nutrition and Life Sciences (side note, the reference for Life Sciences had a typo, the issue number should read 25 not 23.) These references pan out and confirm that raw milk does indeed have bacteriological fighting chemicals. In fact these compounds are now actively being mined (from raw milk no less) for potential use in preserving other food products.

This research lead to further reading why I found this interesting article:

Biodefense Properties of Milk: The Role of Antimicrobial Proteins and Peptides

Authors: Clare, D.A.; Catignani, G.L.; Swaisgood, H.E.

Source: Current Pharmaceutical Design, Volume 9, Number 16, June 2003, pp. 1239-1255(17)

Publisher: Bentham Science Publishers

Abstract:

Mammary fluids, colostrum and milk, deliver nature's first host defense systems upon birth, and these essential liquids are critical for survival of the neonate. The identification and characterization of anti-infectious proteins were among the early scientific discoveries and this group of proteins has long been recognized for promoting health benefits in both newborns and adults. Among the more widely studied are the immunoglobulins, lactoperoxidase, lysozyme, and lactoferrin. Recently, it was shown that -lactalbumin may also function in a protective capacity dependent upon its folding state. Some of these, especially lactoferrin, also display an immunomodulatory role in which case a totally separate cascade of host defense responses is initiated. It was noted that the mechanism of action for this cluster of sentry proteins does vary; thus, this protective strategy provides for a broad range of responsive reactions to infection. Presently, there is a major focus on the discovery of novel peptides that can be generated from existing milk proteins via proteolytic reactions. To date, this substrate list includes -lactalbumin, -lactoglobulin, all casein fractions, and lactoferrin. Again, the immunoregulatory effects prompted as a result of the appearance of these peptides are currently being defined. Herein, we review the principal biological properties associated with each of these contributing milk components with a special emphasis on the role of biodefensive milk peptides. We envision future contributions emerging from this research field as an opportunity to develop effective new therapies to be used in treating infectious diseases and promoting health benefits in vivo.

This looks like a great deal of scientific gobbledygook no doubt, but in essence it not only affirms the findings stated in the PPT but also confirms statements made elsewhere that there is a potential immuno-benefit derived from some proteins that are "dependent upon its folding state" or tertiary structure. Such protein structures are easily lost when they are heated, such as when milk is pasteurized. The authors note, and we should too, that the exact immunoregulatory effects are not known. This is undergoing further research.

Discussion
The findings form the papers mentioned above confirm the statements made in the first few slides of the PPT. The inference made by the PPT authors, Dexter and Fallon, that raw milk is thus fundamentally safe is given some credence. The problem for this understanding is that raw milk is traced to out brakes of illness so any understanding that raw milk is fundamentally safe needs to include an explanation for these out breaks. I will muse on some possibilities that might suggest areas that need further research. In addition the idea that some bacteria, which are useful or benign to the calf but potentially infectious to a human, exist is not addressed.

Many of the compounds mentioned in the articles referenced are peroxides, these compounds are known for their short lifetimes (they decompose readily) which is part of the basis of their effectiveness. This is not a surprise since milk, by its nature, is not meant to be stored at all. Thus pathogen out breaks linked to raw milk would suggest that many of the bacteriological fighting compounds in raw milk are short lived. The research question here is what is this period of time for a given bacteriological load? Other questions include does diet affect the production of these compounds and to what degree.

The other interesting finding is the possible immuno-benefit of some of these proteins. I must confess that due to time restrictions I am basing my discussion on the reading of the abstract rather than the article itself. I hope that by my next post (middle of next week) I will have read this article and have more to say. That said, questions that must be addressed at some point are, if these compounds provide immuno-benefit then why is the incidence of illness from raw milk so great? Is it an immediate, linear benefit or is it a benefit that is acquired over time? Do these compounds provide any benefit at all? Are compounds beneficial to cows beneficial to humans at all?

Conclusions
There is evidence that raw milk contains compounds that fight infectious agents as stated in the PPT of Dexter and Fallon. Such agents are sensitive to heating and thus are likely to be largely lost in the pasteurization process. It is unknown if these compounds have beneficial health impacts on the human body. There is also a class of compounds that seem to promote positive immunity response. To what degree, over what time frame, and if beneficial to humans is not known. Once again, the tertiary structure of these proteins is sensitive to heating and thus would be expected to degrade with pasteurization.

As with any health study one should use caution in applying one study too broadly. The human body is complex as is the interaction of the cow with her environment. Further research is needed as stated above to provide a better understanding of how these compounds work, what benefit they might have, and why raw milk is linked to higher incidence of illness. Such information is needed to make a proper risk analysis with respect to raw milk consumption.

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Raw Milk - The Investigation Starts

My wife has started to consider buying raw milk from a local dairy and of course the first thing I felt was concern. Raw milk is milk that has not been pasteurized so that any pathogen that might make it into the milk then makes it on into the consumer of the milk. So why go for raw milk then? Well there is a movement of people who believe that pasteurization destroys the beneficial aspects of milk and even can make people ill. This effort over the next few weeks will be to investigate from as scientifically sound a direction as possible the reality of the raw milk "debate" for lack of a better term. The goal is to lead to a decision as to whether I will support bringing raw milk into the family menu or not.

Looking at what governments and mainstream researchers have to say, there is no issue. Raw milk is dangerous. But as a scientist myself and with the knowledge that there is a lot to the universe that we do not understand I will try to approach the subject with as open a mind as I can. But what bias I carry will favor caution against raw milk.

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Asthma & the Elite Athlete

In an interesting article that was recently published in the scientific journal Sports Medicine entitled "Do Inhaled [beta]2-Agonists have an Ergogenic Potential in Non-Asthmatic Competitive Athletes?" I learned a few interesting tidbits.

• Asthma is more common among elite athletes than the general population

• Asthma is more common among endurance athletes (like long distance runners) and swimmers

• Asthma is more common among those who participate in winter sports (I guess the intersection of this and the previous point would be long distance cross country skiers).

The point of the article was to show that the ban on a certain inhaled drug, [beta]2-agonists, was not needed due to there being no physical enhancement (ergogenic effect) on performance, even at super high dose. But an interesting side point is made that I'm not sure needed to be made, that:

• oral administration of salbutamol seems to be able to improve the muscle strength and the endurance performance

I'm not sure it needed to be made because this method of administering this drug, orally, is already banned. But it might lead to some competitive virtually elite athletes* (Boulder is full of them) to consider using this substance.

clipped from pt.wkhealth.com

The prevalence of asthma is higher in elite athletes than in the general population. The risk of developing asthmatic symptoms is the highest in endurance athletes and swimmers. Asthma seems particularly widespread in winter-sport athletes such as cross-country skiers. Asthmatic athletes commonly use inhaled [beta]2-agonists to prevent and treat asthmatic symptoms. However, [beta]2-agonists are prohibited according to the Prohibited List of the World Anti-Doping Agency.

In three of four studies, even supratherapeutic doses of salbutamol (800-1200[mu]g) had no ergogenic effect. In contrast to inhaled [beta]2-agonists, oral administration of salbutamol seems to be able to improve the muscle strength and the endurance performance. There appears to be no justification to prohibit inhaled [beta]2-agonists from the point of view of the ergogenic effects.

* virtually elite athletes: athletes that are highly trained and in the top percentages of their field in sports or competitions that are not judged or regulated by international or national organizations.

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Omega-3 Fats: The Right Ratio

There has been some interest of late in omega-3 fatty acids or, as some people know them by, fish oils. This is due to the interesting things that science has found about these oils.

First and foremost as almost anyone who has grown-up in the last 40 years knows, fat is bad for you and should be avoided at all cost. WRONG!

Not only are some fats good for you but some are essential. That's right, like some vitamins, minerals, and amino acids (proteins) some fats are needed by our body yet cannot be produced by our body thus they must come from our diet making them "essential". This fact alone should radically alter the view most people have of fats.

Some Fats Are Essential

Fat is used by the body in many ways. The way that most people think of is as a means to store energy. This is why you gain fat when you eat more calories than you burn. Your body converts those extra calories into fat because fat is a highly efficient means of storage (more calories stored per gram).

But fat is also used in the construction of cells, their walls and interiors. The brain itself is largely constructed with fat. Fat is also used as a means to communicate between cells where the types of fat exchanged can play a role in how those cells behave. This point, though seemingly innocuous, can have serious health consequences. If your cells, say pancreas cells, get the wrong information on how to behave (due to exchange of the wrong kind of fat, maybe due to dietary restriction of essential fats) this could eventually lead to health problems.

The essential fats, omega-3 and omega-6 fatty acids, are also known as omega fats. There are also omega-9 fatty acids but they are not essential in that our bodies have the enzymes to produce these as needed. The term omega is used to distinguish the naming system (nomenclature) used to identify the carbon at which the first double-bond (unsaturation) is encountered (see figure). The need for the term is an artifact of the different carbon counting systems used by chemists and physiologists. With regards to diet and the body the physiological nomenclature makes sense since the body interacts with these molecules from the omega end of the molecule.


Chemical structure of alpha-linolenic acid (ALA), an essential omega-3 fatty acid, (18:3Δ9c,12c,15c).
Although chemists count from the carbonyl carbon (blue numbering), physiologists count from the omega (ω) carbon

Get the Right Ratio
In recent decades research on the two essential fats has begun to focus not only on the absolute quantity (how much) of the two fats consumed but also on the relative ratio (amounts of one relative to the other) of the two fats consumed. Using modern hunter-gatherer diets as aguide researchers have come to the conclusion that our ancestral diet, our paleo-diet, had a ratio of omega-3 to omega-6 fatty acids of about 1:1 or one omega-3 for each omega-6 consumed. Iin our modern diet this ratio has changed drastically. We now consume ratios of 1:10 with one study giving a 1:20 ratio between the two fats. The higher ratio of omega-6 to omega-3 is implicated in increased risk to heart disease as well as other inflammation diseases (Crohn's disease, insulin resistance and diabetes, as well as others) though the exact mechanism by which this ratio difference can impact the body is not yet fully realized. The impact that the ratio of the two fats has on the body is basically at the cutting edge of research. The take home message from that last sentence is, with regard to our understanding of diet, health, and the body, ideas derived from "cutting edge research" often change dramatically, as most anyone who follows such research is painfully aware.

In addition to the ratio of omega-3s to omega-6s there is also research looking into the impact of the three different types of omega-3 fatty acids, alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). You can read more about the three different types in a previous post.

Avoid the Bad Fats
Now there is a lot of information here to keep track of. To add to that it should be remembered that saturated fats (solids at room temperature) such as butter and animal fats are still to be minimized and avoided as should hydrogenated fats found in margarine, many prepared foods, and most off the shelf snack foods. The hydrogenation process destroys the double bonds (adds hydrogens) which preferentially destroy the omega-3 bonds over the omega-6 bonds thus increasing the ratio. Though I am skeptical of the "worst fat" moniker that trans-fats have been given they are at best as bad as saturated fats and thus should be eliminated.

Recommendations:
Before changing your diet consult a physician and if you change your diet, consult your body. Listen to what it is telling you and adjust your diet to your body's needs. These needs will likely change over the course of a dietary change (and as you age) so make sure to keep listening.

• Eat more vegetables (higher in omega-3s) the fresher the better.
  
• Increase your consumption of good fats by replacing corn oil with canola oil or flax oil (don't fry with flax oil but baking is OK). You can also replace oil in recipes with flax meal in a 3:1 flax meal:oil ratio (you might need to adjust fluids but I have yet to do so.)
  
• Do not get all your omega-3s from flax or other vegetable sources since this omega-3 (ALA) is not converted into "brain" omega-3 (DHA) by the body.
  
• Eat more cold water fish, the lower on the food chain the better (due to bio-magnification process where heavy metals and PCBs are increasingly concentrated as you move up the food chain) this means more sardines but since eating sardines everyday really isn't tenable include salmon and other upper food chain fish in limited amounts (~ 1 or 2 servings a week).
  
• Use fish oil supplements. Make sure they are purified to remove heavy metals and that they are third party certified.
  
• Fish stocks globally are being harvested unsustainably. Please consider that you can now get DHA derived from algae from this site (note: I am not invested nor do I receive proceeds from this company. Full disclosure is that I plan to invest in this company in the future.)
• Avoid saturated fats, processed foods (they contain hydrogenated fats to increase shelf life), and other hydrogenated fats.
• Replace conventional dariy products with organics, there is some suggestion that organics have a higher ratio omega-3 to omega-6.
  
• Eat grass fed meat products if you eat meat since these are higher in omega-3s.

Remember, a healthy diet includes fat, within limits, and that getting the ratio of omega-3s to omega-6s right as well as the right mix of the three types of omega-3s is important. Once again, a balanced diet is called for. For more information of the food sources of omega-3 follow this link.

Lastly, this isn't a lecture, this is a co-operative joint venture. I am very willing to tap into the collective knowledge-base that is the readership. The human body is a super complex mechanism so please, if you've read conflicting information or know of the latest research email me or add a comment.

DISCLAIMER: The information and advice contained in this article are intended as a general guide to healthy eating and are not specific to individuals or their particular circumstances. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional.


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Good Fat: Omega-3s and Your Health

Omega-3s


The three different types
Omega-3
Definitions
ALA (sometimes LNA): alpha-linolenic acid
EPA:                         eicosapentaenoic acid
DHA:                        docosahexaenoic acid

http://en.wikipedia.org/wiki/Omega-3
Omega-3 fatty acids which are important in human nutrition are: alpha-linolenic acid (18:3, ALA), eicosapentaenoic acid (20:5, EPA), and docosahexaenoic acid (22:6, DHA). These three polyunsaturates have either 3, 5 or 6 double bonds in a carbon chain of 18, 20 or 22 carbon atoms, respectively. All double bonds are in the cis-configuration, i.e. the two hydrogen atoms are on the same side of the double bond.


What are the general findings?

• Natural (human evolution) diet ratio of omega-3 to omega-6 fatty acids (omega3:omega6) was about 1:1 but present American diet is around 1:20 [4,5]
  

A diet rich in omega 3 fatty acids (such as the LNA from flax oil or the EPA and DHA from fish oils) not only provides the body with healthy fats, but it also lowers the blood level of potentially harmful ones, such as cholesterol and, possibly, even reversing the effects of excess trans fatty acids.

http://www.askdrsears.com/html/4/T040400.asp#T040411

DHA is the primary structural component of brain tissue, so it stands to reason that a deficiency of DHA in the diet could translate into a deficiency in brain function. In fact, research is increasingly recognizing the possibility that DHA has a crucial influence on neurotransmitters in the brain, helping brain cells better communicate with each other. Asian cultures have long appreciated the brain-building effects of DHA. In Japan, DHA is considered such an important "health food" that it is used as a nutritional supplement to enrich some foods, and students frequently take DHA pills before examinations.

Journal article

Metabolism of α-linolenic acid in humans [1]

• Men are more efficient at converting ingested fat to energy than women [2,3].  For men ALA conversion was 33% versus 22% for women.
• The conversion of ALA to EPA is strongly linear (what percent?) Thus increased consumption of ALA should lead to an equally large increase in the amount of EPA in the blood.
• There is no relationship to the consumption of ALA and the blood levels of DHA.  Thus ALA consumption should not substitute for the consumption of DHA.  Unfortunately DHA is found widely in resources that are being harvested unsustainably.
  

Conversion percent

• Role of gender in conversion

The article Compartmental modeling to quantify alpha-linolenic acid conversion after longer term intake of multiple tracer boluses says that the body incorporates about 7% of the ALA consumed and converts about 1% of that into DHA (eventually).  (That's 0.07% of ALA consumed becomes DHA - 1000mg ALA = 70mg of DHA for the body. Compare that to the amount (minimum ~150mg) in one DHA enriched egg.)  This conflicts with the previously mentioned study which found no conversion.  This study uses isotopic methods of investigation that the previous study mentioned as having some problems.  None-the-less neither study shows substantial conversion of ALA into DHA.

Health benefits of ala, epa, and dha

Omega-3s and
depression
Alzheimer's
Colon cancer

CiteULike link

omega-3

 
[1] G.C. Burd, Metabolism of α-linolenic acid in humans  Prostaglandins, Leukotrienes and Essential Fatty Acids,  Volume 75, Issue 3 , September 2006, Pages 161-168
[2] A.E. Jones, J.L. Murphy, M. Stolinski and S.A. Wootton, The effect of age and gender on the metabolic disposal of 1-¹³C palmitic acid, Eur. J. Clin. Nutr. 52 (1998), pp. 22–28. Abstract-EMBASE | Abstract-MEDLINE   | Abstract + References in Scopus | Cited By in Scopus

[3] A.E. Jones, M. Stolinski, R.D. Smith, R.J.L. Murphy and S.A. Wootton, Effect of fatty acid chain length and saturation on the gastrointestinal handling and metabolic disposal of dietary fatty acids in women, Br. J. Nutr. 81 (1999), pp. 37–43. Abstract-MEDLINE | Abstract-EMBASE   | Abstract + References in Scopus | Cited By in Scopus

[4] Omega-3 fatty acids in health and disease and in growth and development

Am J Clin Nutr, Vol. 54, No. 3. (1 September 1991), pp. 438-463.

by Simopoulos A
[5] Human requirement for N-3 polyunsaturated fatty acids.

Poult Sci, Vol. 79, No. 7. (July 2000), pp. 961-970.

by Simopoulos AP

 

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Memory Moments

• Sleep (~7 hours) helps with consolidation of memories (placement of memories in "long term storage" within their meaningful context.)

• There maybe wakeful moments when memory consolidation occurs as well.

The link that sleep helps with memory has been getting some more attention in the media recently. This is due to some recent science work that has shown a strong link between getting a decent nights rest (minimum of ~7 hours thus my memory problem) and ability to redo a task that was learned the previous day [1]. Though there are some doubts about what period in the sleep pattern such consolidation occurs [2].

Yet sleep may not be the only time period in our lives that such an important task takes place. If you listen between the lines in the NPR Science Friday podcast (mp3 download) you will hear that there are moments during waking hours where the brain also consolidates and processes memories. These are the moments where we sometimes catch ourselves or others "zoning out".

Zoning out is when someone seems to be just staring off into space (usually for shorter periods than daydreaming but daydreaming may well be a a form of this) for a few seconds or so before re-emerging into the present moment. My three year old does that, it seems, a lot. I've been starting to call those moments her zombie moment. She'll be engauged with us in conversation or interaction of some sort then freeze, staring off into space. I think, now that I have heard this podcast, that I'll call them memory moments.

I will research this further to see what scientific evidence there is to support the idea and will write a follow-up.

So remember the next time your son or daughter or your partner is just staringing into space when you were talking to them, it may be that they are doing something healthful and helpful for themselves. Or it may just be that they don't want to take out the trash.

A note to readers. If you have any ideas on health and diet that you would like to see researched in the scientific literature and addressed in a maner you might understand please email me at macclune (at) gmail.com. I cannot promise that I will address every question but I will try.



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Turmeric and cancer

Cancer can be a really difficult disease to fight using conventional methods. The cells in your body are in a state of flux. They are constantly dieing-off (senescence) and being replaced with new cells. The body needs to replace with new cells though only those that have been lost through cell death. Sometimes though that is not what happens.

Cancer cells are cells that have a faulty mechanism for turning themselves off. Both the replacement of healthy cells that have specific functions with cancer cells that do not perform those functions and the physical presence of the cancer mass have an impact on the body's functions such that death can occur if the cancerous mass is not removed either through surgery (not all cancers can be removed physically) or with chemical (chemo) therapy and/or radiation. Often a combination of these approaches are used.

Unfortunately not all cancers can be fought off in this way. Some are resistant (have faulty apoptotic pathways) and can even lead to increased malignancy with treatment over time. This tendency can either be inherent in the cancer type (shows no response to chemo/radiation therapy) or be acquired over time (initial response that is later lost.) But recent work on shows there may be some hope for future treatments on these resistant cancers.

There is a process of cell death termed mitotic catastrophe which in mammalian cells is caused by aberrant mitosis. This is sciencese for death of cells by dividing into various other (non-viable) forms. A mitotic catastrophe causes massive die-off of the affected cells. This process is generally prevented from occuring in cells due to a body chemical given the name of survivin (how creative! I guess that's better than zercoxinol or something like that.). It turns out survivn is found in all growing cell locations but not in mature tissue. Here is where things get interesting...

Turns out there is a way to interfere with survivin (remember servivin helps keep cancer cells alive by preventing mitotic catastrophe) and it is derived from turmeric.

From wikipedia:

Turmeric (Curcuma longa, also called tumeric or kunyit in some Asian countries) is a spice commonly used in curries and other South Asian cuisine.

An active ingredient in turmeric is a compound called curcumin. In a recent article in the journal International Journal of Cancer (Volume 119, Issue 8, Pages 1811-1818 23 May 2006) titled Resistance to apoptosis of HCW-2 cells can be overcome by curcumin- or vincristine-induced mitotic catastrophe Magalska et al state:

It has been very recently shown that curcumin (diferuloylmethane), a natural dye from the rhizome of Curcuma longa [turmeric] and a known apoptotic inducer, downregulates survivin. In other experiments, it has been shown that curcumin arrests MCF-7 cells in G2/M, disrupts mitotic spindle structure and induces micronucleation in MCF-7 breast cancer,[9] displaying cell morphology that fits very well to the mitotic catastrophe picture.

Well there is a lot of sciencese but the short of it is that this compound in turmeric may well play a future role in cancer suppression. This of course does not mean that you should expect that eating this turmeric will prevent cancer or help you if you have it. The body is far too complex a system to jump to that conclusion.

I will write more later about turmeric and a role it might have in helping older people keep mental acuity.

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