Hormone:
A chemical
substance produced in the body that controls and regulates the activity of
certain cells or organs. Many hormones are secreted by special glands, such as
thyroid hormone produced by the thyroid gland. Hormones are essential for every
activity of life, including the processes of digestion, metabolism, growth,
reproduction, and mood control. Many hormones, such as neurotransmitters, are
active in more than one physical process.
Endocrine:
Pertaining to
hormones and the glands that make and secrete them into the bloodstream through
which they travel to affect distant organs. The endocrine sites include the
hypothalamus, pituitary gland, pineal gland, thyroid, parathyroids, heart
(which makes atrial-natriuretic peptide), the stomach and intestines, islets of
Langerhans in the pancreas, the adrenal glands, the kidney (which makes renin,
erythropoietin, and calcitriol), fat cells (which make leptin). the testes, the
ovarian follicle (estrogens) and the corpus luteum in the ovary). Endocrine is
as opposed to exocrine. (The exocrine glands include the salivary glands, sweat
glands and glands within the gastrointestinal tract.)
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Comprehensive Analysis of Nutrition and Health of Milk
Milk is a naturally occurring, white or slightly yellowish liquid produced by the mammary glands of cows after giving birth. It is one of the most commonly consumed foods in daily life and has long been recognized for its nutritional value. Over the years, milk has been considered a near-perfect food due to its rich nutrient profile, affordability, and ease of consumption. However, in recent times, some public discussions have raised concerns about whether milk is harmful, leading to debates about its health effects. Questions such as whether drinking milk helps prevent osteoporosis, contributes to chronic diseases, causes allergies, or increases the risk of prostate cancer have sparked interest in understanding the true benefits and risks of milk.
The composition of milk is quite complex, containing over 100 different components, including water, proteins, fats, lactose, phospholipids, and minerals. The exact makeup can vary depending on factors like the breed of cow, feeding practices, stage of lactation, age, season, milking methods, and processing techniques. On average, milk consists of approximately 87.5% water, 3.5% fat, 3.4% protein, 4.6% lactose, and 0.7% inorganic salts. These nutrients provide essential elements that are beneficial to human health.
Milk protein is particularly valuable, as it contains all the essential amino acids required by the body, making it a complete protein source. About 3% to 3.5% of milk is composed of protein, with casein being the main component (around 80%), followed by whey proteins (about 20%). Half a liter of milk can supply up to 25% of the daily protein needs for humans and 45% for animals. Milk protein is highly digestible and easily absorbed, supporting growth and development, especially in children. It also provides energy, with 100 grams of milk offering around 288 KJ of energy, of which about 19% comes from protein. Whey protein, known as the "King of Protein," is praised for its high biological value and is often used in special diets for patients with various conditions, including liver disease, diabetes, and gout.
Research suggests that casein in milk may help inhibit the growth of cancer cells, and some studies indicate that milk could play a role in preventing gastric and colorectal cancers. Countries like Japan, once known for high rates of gastric cancer, saw a decline after increased milk consumption. Additionally, milk has shown potential in aiding peptic ulcers by protecting the stomach lining and reducing acid irritation. Its immune-boosting properties and detoxifying effects further highlight its health benefits.
Lactose, which makes up nearly 99.8% of milk's sugars, plays a key role in regulating stomach acid, promoting digestion, and enhancing calcium absorption. It also supports the growth of beneficial gut bacteria while inhibiting harmful ones. Lactose breakdown produces galactose, which may aid in brain development. Furthermore, lactose is gentle on the digestive tract, making it suitable for individuals with ulcers.
Milk fat, mainly in the form of triglycerides, includes essential fatty acids and is easily digested. It also contains fat-soluble vitamins and phospholipids like lecithin and cephalin, contributing to overall health. While cholesterol levels vary, the overall nutritional profile of milk continues to make it a valuable part of a balanced diet.