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Random thoughts, daily notes, tips on gut and immune health©….

August 16, 2018©

Natural Immune Benefits In Whey

Whey protein contains about 10-15% immunoglobulins.

Milk immunity research helped develop the basic principles of modern immunology.

Four classes of immunoglobulins are present in whey serum: IgG, IgA, IgM, and IgE.

IgM is in the first line of immune system defense. These large antibodies can attack many types of intruders. IgM antibodies are released when an organism is exposed to an antigen for the first time. These ‘first responders’ also recruit other immune cells to attack dangerous microbes.

IgA are common antibodies in mucosal areas such as the nose, lungs, eyes and ears. They prevent mucosal infections by causing microbes to agglutinate (clump). In the intestine, IgA is an immunosuppressant that inhibits proinflammatory responses to oral antigens. IgA deficiency is common and is associated with many conditions including SIBO.

IgG is the primary immunoglobulin present in cow’s milk and whey. This is also the most common type of human antibody and makes up about 75-80% of the antibody population. Once in the intestine, IgG antibodies inactivate harmful infectious organisms by binding to them. This reduces or eliminates microbes’ ability to cause illness.

Selective immunoglobulin M (SIgM) deficiency occurs when people don’t make enough IgM. People with SIgM can be extremely susceptible to viruses, bacteria and fungus. Some people with this disorder develop dangerous infections that can be life threatening. They also have a tendency to develop autoimmune disorders.

Alpha-lactalbumin

How does whey protein enhance GSH? Alpha-lactalbumin, a whey protein, contains high levels of cysteine, an amino acid used to make glutathione.

Why do we want GSH? GSH is an extremely powerful internal antioxidant that enhances health in numerous ways.

Alpha-lactalbumin is a bioactive milk protein found in acid whey. Whey protein typically contains 20-25% α-LA. This is the same amount found in human breast milk. In babies, it protect against infection and may indirectly increase mineral absorption in the gut by promoting the growth of essential gut microorganisms (2018).

When α-LA is broken down (hydrolyzed) by the body it releases cysteine. Cysteine is a precursor to glutathione (GSH), a vital internal antioxidant. Alpha-lactalbumin has a direct effect on the body. It increases production of serotonin and glutathione. Alpha-lactalbumin increases liver glutathione after strenuous exercise.

Whey protein increased lymphocyte glutathione (GSH) in humans. Overweight young men who exercised and consumed whey protein isolate had a significant increase in GSH and total antioxidant capacity compared to the control. Resistance exercise combined with whey protein produced more cardiovascular and antioxidant benefits than exercise alone. Another study found that people consuming 45 grams of whey protein over 2 weeks had a 24% increase in GSH.

Whey protein enhances GSH concentration and promotes longevity. Whey protein enhances GSH production while promoting wound healing.

Alpha-lactalbumin inhibits human colon cancer cells, human breast cancer cells and colon carcinogenesis.

Oleic acid is a monounsaturated fatty acid also found in milk. It binds to milk proteins, such as α-lactalbumin and lactoferrin, to form potent complexes. These compounds have selective anti-tumor activity against malignant cancerous cells, including Caco-2, HepG-2, PC-3, and MCF-7 tumor cells, but are nontoxic for normal cells (2018).

Stressed out people who consumed alpha-lactalbumin had increased prolactin concentrations and decreased cortisol concentrations.

Whey And Allergies

According to several large review papers, whey protein reduces the risk of cow’s milk allergy and atopic dermatitis in susceptible children and infants.

Whey proteins found in both human and cow milk stops the inflammation process to help protect infants against gut inflammatory disorders. Lactoferrin present in human and cow milk is digested by stomach pepsin. This releases lactoferricin, a powerful antibiotic that neutralizes bacteria, fungus, viruses and parasites. Lactoferricin promotes a healthy digestive tract by protecting beneficial intestinal microflora. Lactoferrin given orally may protect infants from necrotizing enterocolitis, a dangerous disease.

Whey protein improves psoriasis

Psoriasis vulgaris (PV) means “itching condition”. People afflicted by this chronic autoimmune disease have red itchy patches that may be covered with silvery white scaly plaques or pustular spots. These painful itching spots can cover skin, nails and internal organs. Psoriasis vulgaris may be activated by stress or illness. People with PV have systematic inflammation, high oxidative stress and low glutathione concentrations.

In a very small trial, seven patients received 20 grams of whey protein in addition to their current treatments. All the patients showed significant improvement in their PV symptoms, including those who were only taking the whey protein.

Whey protein may help heal psoriasis patients by relieving oxidative stress.

 

August 15, 2018©

Protein Vs. Protein – Forget Paleo And Opt For Functional Proteins

The majority of store bought, processed foods contribute nothing to health and are actually detrimental to health. Synthetic vitamins are not equal to vitamins obtained from whole food and beneficial probiotics. Organic foods offer little increased benefit and organic milk is little more than expensive white water. Don’t be fooled by advertising but learn the effects of processing on foods and for that you have to investigate industrial mass production methods, including effects to maintain freshness during shipping and to facilitate long shelf life. Very little on store shelves is equivalent to home production including bread and other products produced from grains. It takes a lot more work to obtain proper nutrition but the health benefits gained are far superior. Severely  limit junk food, fast food and processed food consumption.

The liquid whey you obtain at home is far superior as a functional food as compared to powdered and processed whey. Don’t even think the immense benefits can be replicated in any processed whey like whey products sold as body building supplements.

Only Whey Protein Or Diets That Contain This Protein Improve Antioxidant Function

Several studies also shown in different models of oxidative stress that only whey protein or diets that contain this protein improve antioxidant function and decrease oxidative stress as compared to consumption of other proteins.

Sweet whey is a by-product of cheese production, while acid whey is a by-product of fermentation and acid coagulation of milk, for example, the production of cottage cheese and recently popular Greek yoghurt.

Acid Whey As A Source Of Functional Proteins

Acid whey contains between 11 and 14% proteins, 60-70% lactose, 0.5-1.5% fats, and 9-12% mineral content. Among the proteins, functionally and nutritionally relevant fractions are represented, such as -lactalbumin (-La), β-lactoglobulin (β-Lg), bovine serum albumin BSA, lactoferrin (LF), lactoperoxidase (LP) and immunoglobulins (Ig). Sweet whey also contains glycomacropeptide (GMP).

Important whey functional proteins represent LF, LPO and Ig. These proteins conserve biological activity after ingestion and are not degraded and absorbed as amino acids in the small intestine. For example, LF is a glycoprotein with the ability to bind iron. It exhibits antimicrobial and anti-inflammatory activity and therefore plays a major role in strengthening the immune system. It is used in dietary supplements and baby milk blends. LPO is an antimicrobial glycoprotein. It causes damage to membranes of streptococci with oxidation reactions and thus their lysis. It is used in food products. Immunoglobulins are a sophisticated group of monomeric and polymeric glycoproteins (IgG, IgA, IgM). Because of their properties of strengthening immune resistance, they are used in nutritional formulas.

Whey proteins are easier to digest than casein. Immunoglobulin and other glycoprotein’s (lactoferrin, transferrin) and enzymes (lysozyme, lactoperoxidase) are very important factors that contribute to human immunoactive system. They exert antimicrobial properties, and may reduce or inhibit allergic reactions.

The largest constituent of whey is lactose. Most milk carbohydrates pass into the whey after cheese making of which 90% is lactose including some glucose, galactose, oligosaccharides and amino sugars. Lactose is a very important source of energy, and has multiple roles.

Some of the beneficial effects of lactose are:

  • Stimulation of intestinal peristalsis, facilitate calcium and phosphorus absorption.
  • Establishment of a mildly acid reaction in the intestines and prevents the growth and multiplication of harmful bacteria.
  • Ensures optimal magnesium levels and improves digestion of fat and other nutrients in the human body.
  • Lactose is a non-fermentable sugar so is not cariogenic and is not harmful to teeth. Milk and the associated dairy foods also tend to be high in protein, calcium and phosphates which help neutralise the effects of acid production which is beneficial to oral health.
  • Growth promoters of the bifidobacteria.

During the manufacture of cheese or casein some water-soluble vitamins permeate from milk into the whey. The most important of these vitamins are riboflavin, folic acid and cobalamine. Folic acid and cobalamine are bonded to whey proteins. Whey contains higher amounts of vitamin B2 than milk due to the activity of some starter cultures (i.e. lactic acid bacteria – LAB). Due to relatively high levels of riboflavin, whey has a characteristic yellowish-green color.

Tip:

Colostrum is king, milk is queen, beneficial microbes are heirs but liquid whey is nutritious and delicious for continued intestinal, liver and immune health.

  • It will reduce bloating and gas pronto
  • It favorably affects blood sugar levels
  • It creates energy
  • It quickly contributes to increased beneficial microbe populations
  • It is the best inflammation fighter and exceeds citrus as a detox helper as it greatly increases glutathione production
  • It (and whole fat mammal milk) helps facilitate faster weight loss
  • It is absorbed super fast so is nutritionally beneficial for those who have digestive issues

To learn how colostrum, milk, probiotics and kefir greatly benefit the majority of health conditions read more here.

After natural oral immune therapy treatment, liquid whey and milk may be all you need to maintain digestive health.

August 14, 2018©

Cardiovascular Disease Is Responsible For 30% Of Deaths Worldwide

Despite the cholesterol-lowering ability of certain pharmacological agents, unwanted direct effects can occur, such as gastrointestinal discomfort.

Statins have multiple confirmed negative effects including brain dysfunction.

Probiotic strains of lactic acid bacteria are better candidates for reducing the risk of cardiovascular and liver disease.

When L. lactis ssp. lactis is added to milk, the bacterium uses enzymes to produce energy molecules (ATP), from lactose. The byproduct of ATP energy production is lactic acid.

  • Lactic acid bacteria maintains normal insulin levels in the blood.

  • Lactic acid bacteria protects the liver.

Live lactic acid bacteria intake through dairy products have myriad beneficial effects on gastrointestinal tract of human beings ranging from correction of lactose malabsorption and maintenance of normal insulin level in blood.

Lactic acid bacteria are also helpful to enhance the absorption of fatty acids through intestine and reducing cholesterol, both in the liver and the serum.

Glutathione (GSH), an antioxidant tripeptide, is ubiquitous in eukaryotic system, found widely in Gram negative bacteria but was known to be scarcely present in Gram positive bacteria.

New insights into glutathione synthesis and metabolism in the LAB has mandated the requirement of putting extensive scientific efforts to understand its current status and emerging role in this functionally important group of Gram positive bacteria. Glutathione has diverse roles in biological systems for its antioxidative, immune boosting and cellular detoxifying activities. It helps to maintain the intracellular redox homeostasis to protect the cells against oxidative damage.

Glutathione is considered as one of the important molecules in oxidative stress protection.

This major property of glutathione has also now been proved in LAB (lactic acid bacteria).

Researchers in the 1970’s believed that lactic acid buildup caused acidosis (acid build up in the muscles) which resulted in muscle fatigue and caused soreness.

This myth is still prevalent today.

Now we know these beliefs to be false.

In a living system lactic acid is formed when glucose is burned anaerobically for fuel. The body uses lactic acid as a superfuel to help bridge the gap between anaerobic and aerobic respiration. Muscles can use lactic acid directly for energy. Any unused lactic acid is shuttled to other areas such as the heart or liver to be used as fuel (oxidized) or converted into glucose. In the 1970’s research on severed frog legs, lactic acid built up because it had nowhere to go.

In a dynamic living system, muscles, livers, heart or brain can use lactic acid.

Not only doesn’t lactic acid cause muscle soreness, but lactic acid actually prevents muscle fatigue!

D-lactic acidosis is a different problem not caused by L-lactic acid.

Tip:

Buttermilk is a superior anti-oxidant for blood pressure benefit. Kefir which has greater numbers of LABS than yogurt is also beneficial, however the fastest benefit can be seen in acid liquid whey derived from kefir made yogurt due to casein extraction leaving the majority soluble whey proteins and greater numbers of fermentable LABS, friendly yeasts and lactose. Learn how to make kefir acid whey here. To learn more about whey benefits see here.

Whey proteins have a compact globular structure that accounts for their solubility (unlike caseins that exist as a micellar suspension, with a relatively uniform distribution of non-polar, polar and charged groups). Whey proteins have amino acid profiles quite different from caseins.

Nutritionally whey proteins fractions are most valuable proteins because they contain high concentration of essential amino acids (especially lysine, cysteine and methionine) and high concentration of cysteine.

Because of the desirable amino acid composition, whey proteins have higher biological value when compared to casein, and other proteins of animal origin, including egg, which were considered for a long time as a referent proteins.

Daily requirements for the most essential amino acids may be obtained by consuming 1.5 L (nearly 50 oz.) of whey or 0.5 L (16 oz., two glasses) of milk.

The protein content in acid and sweet whey is very similar; however, the amount of free amino acids can vary and depends on a degree of casein hydrolysis during the manufacture of cheese (acid or sweet). Thus, the amount of free amino acids in sweet whey is about 4 times higher, and in acid whey even 10 times higher than in milk. This means the amino acids in whey are readily absorbed as compared to milk.

1.5 liters of liquid whey may be too much to try to obtain amino acid benefit as compared to drinking just two glasses of milk. Add liquid whey in the desired amount to milk (1/8-1/4 cup) for free amino acids and other important benefits such as bio-acive peptides and other important proteins but some diets like GAPS do recommend more.

Whey contains a pool of bioactive peptides. Bioactive peptides are specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health. Upon oral administration, bioactive peptides, may affect the major body systems—namely, the cardiovascular, digestive, immune and nervous systems.

The beneficial health effects may be classified as antimicrobial, antioxidative, antithrombotic, antihypertensive, antimicrobial or immunomodulatory.

 

August 11, 2018©

Tip:

Probiotic Capsules Without Milk Are Virtually Useless

It is generally assumed that most readers always consume probiotics with milk or if not utilize fermented products kefir, yogurt, cottage cheese, buttermilk etc. that are the byproduct of milk fermentation but it is worth repeating…..

Without milk, probiotic capsules do virtually nothing but contribute to bacterial overgrowth especially in the presence of excess undigested carbs (even the friendliest colonizers). Some probiotics and friendly yeasts are capable of utilizing other sugars for fermentation but milk oligosaccharides are the ideal substrate for most friendly organisms that contribute directly to their immune effects, in fact milk oligosaccharides are the reason for their epigenetic modulation.

Do not take more than the recommended dose of any probiotic and always take with milk (milk increases phagocytosis, especially in the elderly).

Homemade kefir and yogurt have trillions of friendly organisms but do not generally cause the same bacterial overgrowth problems as probiotic capsules do in the absence of other major contributing factors such as drug overuse (PPI’s, opioids, steroids, etc).

Bacteria, fungi, and actinomycetes release hydrogen sulfide during the decomposition of sulfur-containing proteins and by the direct reduction of sulfate (SO4 2-).

Probiotic capsules contribute to bacterial overgrowth in the colon in the presence of excess undigested carbohydrates. This may lead to D-lactic acidosis, a common co-condition associated with short bowel syndrome, gastric bypass and is implicated in other disorders such as chronic fatigue syndrome. Humans are poor metabolizers of D-lactic acid.

L plantarum has been clinically shown to reverse D-lactic acidosis.

D-lactic acidosis contributes greatly to brain fog and other neurologic symptoms like irritability, memory loss and various encephalopathies. SIBO produces mild, chronic encephalopathy. SIBO recipe also helps reduce D-lactic acidosis. D-lactic acidosis is also associated with chronic malnutrition disorders, especially lack of B vitamins.

Stop taking probiotic capsules without milk to avoid such problems like D-lactic acidosis and bacterial overgrowth. Restrict excess carbohydrates until the problem diminishes. Ensure food is well cooked to avoid hard to digest fiber. If you have problems like bloating that persist (some initial bloating is normal) with probiotic capsules don’t blame the probiotics themselves as many external factors contribute to excess bloating, bacterial overgrowth and D-lactic acidosis. Friendly yeasts like Kluyveromyces marxianus are capable of utilizing many sugars for energy. Stick to well tolerated in the majority, clinically studied and GRAS probiotics and don’t introduce too many types of organisms at once if immune tolerance is present, treat yourself like a baby if you have severe gut disorders and always know exactly what species you are introducing until digestion is fully restored (just like a newborn who has to introduce things slowly).

Take colostrum, olive oil and whole fat mammal milk only if probiotic capsules cause persistent bloating. It will shift the microbiota to a more favorable population in a very short time.

Such a striking difference could be explained considering that during the fermentation of milk by the probiotic strains that compose a yogurt, several newly formed peptides are generated and it is likely that the overall immune-reconstituting effect is due to a combination of microbes and the products of their metabolism rather than to the microbes alone (Ebner et al., 2015). Consistent with this interpretation, the Authors concluded that: “The inefficacy of the probiotic strains in preserving the immune function may be the result of using encapsulated probiotics versus the use of probiotic yogurt with the same probiotic strains in previous studies …” (Hummelen et al., 2011). ….milk and colostrum as media for fermentation…. Macrophages of the mucosa-associated lymphoid tissue (MALT) as key elements of the immune response to vitamin D binding protein-macrophage activating factor. Encapsulated probiotics however proved ineffective at preserving immune  function lending credit to the theory that other factors may be required to restore full immune function. Endogenous production of natural gcmaf by bacteria that produce enzymes that convert milk gc protein into active gcmaf an event that can not occur if the same bacteria are administered as encapsulated probiotics.

August 10, 2018©

Acid Whey Reverses Neurodegenerative And Retina Inflammation By Activating CNS Macrophages 

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct produced during the manufacture of rennet types of hard cheese, like Cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct produced during the making of acid types of dairy products, such as cottage cheese or strained yogurt. Liquid whey is the yellowish, green liquid you often see floating on top of unstirred yogurt, sour cream or cottage cheese. All mammal milk products contain whey but all whey is not identical.

Microglial cells are the resident macrophages of the central nervous system (CNS), including the retina, and play a pivotal role in innate immune responses and regulation of homeostasis in the healthy and degenerating CNS.
Despite being cells of the mononuclear phagocyte lineage, their CNS-specific location and morphology clearly distinguishes them from other macrophage populations.
Microglial cells, the resident phagocyte population of the nervous system, exert several important functions in immune surveillance and neuronal homeostasis. In the healthy brain and the retina, ramified microglia serve as highly motile patrolling cells constantly surveying their microenvironment.
Reactive microgliosis is a common indicator of various neurodegenerative syndromes
Reactive microgliosis is a common indicator of various neurodegenerative syndromes including Alzheimers disease, Parkinsons disease, multiple sclerosis, inherited retinal degenerations and several other retinal conditions.
Whey acidic protein family is characterized by a highly conserved whey acidic protein domain which is
named after the most abundantly expressed protein WAP. Activated microglia/macrophage whey acidic protein is closely related to secretory leukocyte protease inhibitor (SLPI), which is the best studied whey acidic protein. In contrast to activated microglia/macrophage whey acidic protein, SLPI is produced at mucosal surfaces as well as by neutrophils and macrophages. SLPI was recently identified as a biomarker for amyotrophic lateral sclerosis and its application has beneficial therapeutic effects after spinal cord injury and optic nerve damage.

Toll Like Receptor (TLR)-mediated NFκB signaling is a major pathway of pro-inflammatory microglia reactivity that may contribute to chronic neuro-inflammation. Whey acidic proteins inhibit NFκB activation in monocytes. TLR2 and TLR4 acts on the cell surface and predominantly signals via NFκB. 

Activated microglia/macrophage whey acidic protein is a secreted protein of reactive microglia that acts in a paracrine fashion to prevent TLR4 and TLR2 triggered NFκB translocation. 

Activated microglia/macrophage whey acidic protein significantly inhibited the LPS (e coli)-triggered release of nitric oxide from microglia. Activated microglia/macrophage whey acidic protein also reduced microglial neurotoxicity on photo receptor cells and similar to secretory leukocyte protease inhibitor (SLPI) has been shown to reduce LPS-induced neutrophil apoptosis. A lack of secretory leukocyte protease inhibitor (SLPI) resulted in increased apoptosis of myeloid cells.

Apoptotic cells represent an activating stimulus for microglia independent of LPS stimulation

Filopodia formation is a hallmark of homeostatic microglial cells that constantly survey their microenvir-
onment with their branched protrusions. Activated microglia/macrophage whey acidic protein promotes the formation of branched filopodia. High phagocytic clearance of apoptotic debris by microglia is also regarded as an important anti-inflammatory feature. Activated microglia/macrophage whey acidic protein  increased phagocytic uptake of apoptotic photoreceptor fragments by treated microglia which was independent of further LPS stimulation as apoptotic cells (cellular debris) represent an activating stimulus for microglia.
Activated microglia/macrophage whey acidic protein inhibits pro-inflammatory gene expression, reduces microglial neurotoxicity, promotes filopodia formation and increases phagocytic uptake of apoptotic debris.
Activated microglia/macrophage whey acidic protein triggers a neuro-protective phenotype in microglia and that whey acidic proteins may be potential therapeutics to inhibit a detrimental microglial phenotype in neurodegenerative diseases of the brain and retina.
*The whey acidic protein family used in this research is characterized by a highly conserved whey acidic protein domain which is named after the most abundantly expressed protein WAP from rodent milk.

No, you don’t need rodent mammal milk to achieve the same benefits as can be found in mammal milk.

Apoptosis is death of cells that occurs as a normal and controlled part of an organism’s growth or development. Necrosis is uncontrolled cell death.

Tip:

Yogurt, kefir, buttermilk, real cottage cheese, farmer’s cheese, quark or liquid whey and milk are daily requirements for life!

These you can never stop even after colostrum, gcmaf, Bravo Yogurt™ Rerum® or other oral immune therapy treatments are complete as they help maintain daily gut and immune health, the intestinal macrophage pool  requires constant regeneration and does not self renew!

Clinical & Translational Immunology (2016)
Gastroenterology and Liver Units, Department of Medicine, Hebrew University-Hadassah Medical Center, Jerusalem, Israel

Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added.

It is common in the cuisines of German speaking countries

Liquid whey strained from yogurt works fast, is bio concentrated with vitamins and minerals and has virtually no casein but still has plenty of lactose as an energy supply for probiotics. Since we have so much leftover sour whey after making home made kefir,  yogurt etc. (we use liquid whey to make bread and strained cream like cheese for desserts in addition to making our unstrained kefir and yogurt) I often just add it to my daily glass or two of whole fat milk so as not to waste it. It is great for weight loss, keeping blood sugar maintained and has all that milk does regarding immune factors in addition to amino acids and being a fabulous fast absorbed protein source, in fact the only protein source that that is not the same as animal or plant protein as it has far more benefits. Liquid whey is equal to milk for malnutrition and creates fast energy. I always dilute sour whey in milk because milk is AWESOME and a part of my daily nutrition and liquid whey just adds extra low calorie high nutritional, detox and immune value (acid whey is sour but less acidic than an apple). The intestinal macrophage pool requires daily replenishment in the form of yogurt, kefir, milk etc. Liquid whey added to milk will not create discomfort, bloating or gas after lactose tolerance is restored and is generally as well tolerated as yogurt and kefir even when added to milk. No need to fear dairy, it is necessary for health and is loaded with good things so get it however you can and start slow until tolerance is restored!

* Severe confirmed allergy or genetic intolerance to whey, lactose, casein or galactose not included (rare).

August 9, 2018

Diabetes Control And Dairy Sugars©

Patients with diabetes mellitus (DM) have infections more often than those without DM.

Disturbances in cellular innate immunity play a role in the pathogenesis of the increased prevalence of infections in DM patients. In general, a better regulation of the DM leads to an improvement of cellular function. A second important mechanism is the increased adherence of the microorganism to diabetic cells. This increased adherence to diabetic cells might also play a role for other microorganisms, for example the adherence of E. coli to uroepithelial cells, which would explain the increased prevalence of infections in patients with DM.

Mucosa-associated adherent, invasive Escherichia coli (E. coli), which are pro-inflammatory and resistant to killing by mucosal macrophages, may be associated with the pathogenesis of CD (Crohn’s Disease).

Concerning cellular innate immunity most studies show decreased functions (chemotaxis, phagocytosis, killing) of diabetic polymorphonuclear cells and diabetic monocytes/macrophages compared to cells of controls. In general, a better regulation of the diabetes leads to an improvement of these cellular functions.

Some microorganisms become more virulent in a high glucose environment.

Diabetic ketoacidosis, for example, is complicated by an infection in 75% of the cases. The mortality rate of patients with an infection and ketoacidosis is 43%.

An abnormal delayed type hypersensitivity reaction (DTH) (cell-mediated immunity) has also been described in DM type 1 and type 2 patients. Patients with DM do not generally have Pneumocystis carinii pneumonia or mycobacterial infections.

DTH is associated with syphilis and split immune tolerance.

Immune tolerance, or immunological tolerance, or immunotolerance, is a state of unresponsiveness of the immune system to substances or tissue that have the capacity to elicit an immune response in given organism. It is induced by prior exposure to that specific antigen.

C. albicans infection is frequently found in diabetic patients. Risk factors for oral Candida carriage in patients with DM type 1 were a lower age and poor regulation of diabetes.

The lipid fraction of whey free fatty acids specifically inhibit the germination of Candida albicans, a morphologic change associated with pathogenicity.

It has been shown that severely ill diabetic patients have a decreased amount of galactose and sialic acid on their buccal cells, compared with minimally ill patients and healthy controls.

What is Galactose?

Galactose has been shown to be a very beneficial sugar that is actually an essential nutrient for the human body.

Milk sugar aka lactose has been shown to be very beneficial for the human body though. Unlike sucrose, lactose is made up of glucose and galactose. There is no fructose in lactose. It is a healthy disaccharide sugar.

Lactose does not cause intestinal necrosis (uncontrolled cell death) in premature infants.

β-galactosidase, also called lactase is important for organisms as a key provider in the production of energy and a source of carbons through the break down of lactose to galactose and glucose. It is also important for the lactose intolerant as many adult humans lack the lactase enzyme, which has the same function of beta-gal, so they are not able to properly digest dairy products.

Kefir grains show β-galactosidase enzyme activity, which stays active when consumed. β galactosidase enzymes found in kefir and yogurt are able to convert gc globulin protein to macrophage activating factors during the fermentation process. β-Galactosidase treatment is a common first-stage modification of the three major subtypes of Gc protein to GcMAF (a popular and effective immune therapy treatment).

Of the milk sugars, galactose, but not prebiotic galacto-oligosaccharide (GOS), improves insulin sensitivity.

Galactose at 15% of daily intake improved insulin sensitivity in rats compared to glucose and fructose. Galactose caused an increase in fed-state hepatic glycogen content and a favorable shift in gut microbial populations. Intake of galacto-oligosaccharides (GOS) improved the gut microbial profile but did not improve insulin sensitivity.

So in short galactose does both, improves hepatic function and leads to a favorable shift of microbe populations.

Lactose has no Fructose, instead it is made up of the essential sugar Galactose

Galactose contributes directly  to vital information and control processes in the body. It also functions as a fundamental and structural substance for cells, cell walls, and intracellular matrix.

Your Immune System Would Not Be Able To Function Without Galactose

Your body wouldn’t know which cells are “good” and what cells are “bad.” Your body wouldn’t know who the invaders were and which ones should be attacked by antibodies.

Galactose As New Immune Response Treatment Replacing IVIG

Galactose served as a second hook to attach sialic acid to antibodies in an experimental treatment for Lupus. Modification of this important process has led to breakthrough research for autoimmune syndromes like Lupus which may replace expensive and dangerous immune suppressing synthetic IVIG treatment. Data showed only antibodies involved in creating autoimmune disease or inflammation in the two models were affected by the treatment; the rest of the immune system continued to work as normal. Both kidney damage and joint inflammation were reduced.

Steroid, immune suppressing drugs and synthetic Vitamin D-induced down regulation of the cytokine response may not always be associated with optimal host defense. Effective clearance intra cellular organisms will depend on appropriate macrophage activation. The presence of 1,25-D3 disrupts this pathway, as IFN secretion is blocked, impairing macrophage activation.

Persistent blockade of these inhibitory receptors has lead to the breakdown in immune self tolerance, thereby increasing susceptibility to autoimmune or auto-inflammatory side effects, including rash, colitis, hepatitis and various endocrinopathies.

Galactose is known as the “brain sugar” and supports brain development of babies and children. Galactose helps triggers long-term memory formation. Galactose has been shown to inhibit tumor growth and stop its spread, particularly to the liver. This beneficial sugar can also enhance wound healing, decrease inflammation, enhances cellular communication, and increases calcium absorption.

The byproduct of cheese and yogurt production creates sweet and acid whey which historically was considered a waste product but today is considered a substantial bio functional food product. Sweet whey byproduct has been a food additive for years but today acid whey is being studied for its various health benefits as tons of acid whey are produced in the production of Greek Yogurt.

Acid whey contains more than twice the amount of galactose as ‘sweet’ or ‘cheese whey’ making it a beneficial addition to the control of insulin resistance, diabetes, metabolic syndrome and perhaps obesity.

Fast fact: Insulin resistance causes women to be unable to produce enough milk for breast feeding often leading to abandonment of this crucial practice and optimal immune start in life for their newborn.

 

August 7, 2018©

Dietary Whey Protein Lessens Many Risk Factors For Metabolic Diseases

Whey protein can be found in drinks, powder, protein bars, and milk.

Milk serum proteins are defined as substances that remain soluble in milk serum. These proteins are naturally formed during the production of cheese and account for 20% of the all protein in milk, such as β-lactoglobulins, α-lactalbumin, immunoglobulins, lactoferrin, lactoperoxidase, glycomacropeptide, bovine serum albumin, and other proteins.

Milk serum proteins do not coagulate in acidic conditions; they resist the action of quimosine from the stomach, quickly reach the jejunum, are rapidly digested, and raise plasma amino acid concentrations. Therefore, milk serum proteins perform several functions, such as mineral absorption, improvement of protein synthesis, sensitivity to hormones, and decreased blood glucose and lipid levels.

Amino acid, vitamin and mineral content become greatly concentrated in liquid whey making liquid whey, a bio super food equal to milk.

Whey protein may improve several risk factors for DM (diabetes mellitus) , obesity, hypertension, oxidative stress and MS (Metabolic Syndrome). In addition, new studies suggest a relationship between consumption of whey protein source foods and oxidative stress, hepatoprotective effects, and increased resting energy expenditure.

Component And Action Of Whey Protein On Immune Function

Immunoglobulin (10–15%)

Four classes of immunoglobulins are present in serum: IgG, IgA, IgM, and IgE. It functions as an antioxidant protection and increases immunity.

Only Whey Protein Or Diets That Contain This Protein Improve Antioxidant Function

Several studies also shown in different models of oxidative stress that only whey protein or diets that contain this protein improve antioxidant function and decrease oxidative stress as compared to consumption of other proteins.

Researchers observed a significant decrease in glucose, appetite, and food intake, and an increase in serum insulin levels after the consumption of a drink containing 50 g of whey protein when compared to the consumption of a similar amount of protein tuna, turkey, or egg albumin.

A major protein component of whey, α-lactalbumin has a higher content of tryptophan (6%) of all dietary proteins. It is rich in lysine, leucine, threonine, and cysteine. It has the ability to bind to minerals such as Ca and Zn, positively affecting their absorption.

Tryptophan, which is a precursor of serotonin is an important modulator of appetite.

Researchers also observed a significant hypoglycemic effect in individuals with insulin resistance after the consumption of a drink containing 30 g of whey protein plus 50 g of glucose compared to groups of individuals who consumed only 50 g glucose or another group who consumed 50 g of glucose plus 30 g of canola oil.

Diet is a major determinant of blood pressure. Likewise, certain foods have a direct role in the reduction of blood pressure or additional reductions in cardiovascular mortality. Some amino acids of the whey protein, e.g., α-lactalbumin and β-lactoglobulin, are precursors of peptide inhibitors of angiotensin-converting enzyme (ACE). ACE is a key enzyme in the regulation of blood pressure.

Whey  has an attractive effect on glucose metabolism control in healthy, overweight, obese, and insulin-resistant subjects. Whey protein assures a higher satiety; this effect is involved with the modulation of several gut hormones related to the reduction of food intake, with increased release of anorectic hormones, such as cholecystokinin, leptin, and GLP-1 and decreased release of the orexigenic hormone, ghrelin; and reduction of neuropeptide Y and increase of pro-opiomelanocortin in CNS. In addition, the reductions of expression of both inflammatory and oxidative stress markers, as well as the reduction in blood pressure, are also the main benefits of whey on risk factors for metabolic diseases.

Whey and casein proteins and medium-chain saturated fatty acids from milk do not increase low-grade inflammation in abdominally obese adults.

Lactobacillus acidophilus modulates intestinal pain and induces opioid and cannabinoid receptors. Lactobacillus strains induced the expression of mu-opioid and cannabinoid receptors in intestinal epithelial cells and mediated analgesic functions in the gut-similar to the effects of morphine. Kefir contains many LAB species.

Tip:

Combine liquid whey collected from kefir with a glass of whole fat mammal milk. Liquid whey has the full complement of amino acids that are rapidly absorbed and proteins that are not destroyed as in powdered whey products. Start with one tbsp. liquid whey per day and work up to 1/4 cup. Liquid whey from homemade kefir is supercharged (alternavita exclusive recipe©) with many more beneficial organisms than simple collected whey from yogurt and will increase beneficial microbes not associated with obesity such as bifido. It is an excellent ‘whey’ to consume enough of the ‘correct protein’ daily requirement for anti oxidant protection without adding a lot of extra calories.

No other dietary protein including plant protein is equal to the health benefits found in mammal milk proteins.

Learn how to make kefir liquid whey here and here.

August 6, 2018©

Unproven Lyme Treatments Cause Serious Life-threatening Adverse Effects

Next to proton pump inhibitors or PPI’s (clinically shown to be worse for gut health than antibiotics), there is nothing you can do that is worse for gut and immune health than long term ineffective and unsafe drug therapy including anti virals, anti fungals, antibiotics, steroids and chemotherapeutics.

There is no such thing as a safe, synthetic pharmaceutical, ALL chronic drug use contributes to liver failure, endocrine disorders, arthritis, inflammatory, autoimmune conditions, mental deterioration, AIDS, allergic conditions, chronic malnutrition syndromes, IBD, checkpoint blockade toxicity, endotoxemia, oxidative stress, cancer, overwhelming infection syndromes and early death.

Lyme disease Patients with persistent joint pain and other symptoms of are often offered unproven treatments that can cause serious and even life-threatening adverse effects.

Some patients who receive treatments for Lyme disease continue to experience symptoms such as pain, fatigue, and cognitive problems. This condition is sometimes described as chronic Lyme disease.

Clinicians who do diagnose chronic Lyme disease frequently treat patients with potentially dangerous therapies. The recommended treatment for Lyme disease is a course of antibiotics lasting two to four weeks, but some patients have been treated with antibiotics for months and even years. Long-term antibiotic therapy provides no benefit to patients with persistent Lyme symptoms and has led to severe bacterial infections and other complications.

Healthcare providers, including alternative medicine practitioners, have treated so-called chronic Lyme disease with many other unproven and risky therapies.

The elderly and those with immune deficiency syndromes are most susceptible to Lyme.

Mycoplasma, mold toxin illness, environmental toxin illness and viral infections are all post immune deficiency and post immune suppression.

It is necessary to remember that the reactivity on ” the tests for HIV” – ELISA, Western blot, P 24 antigen, PCR or viral load – is caused by intoxication/oxidation.

For any infectious or parasitic disease to start, it is always a requisite that the host suffer IMMUNODEFICIENCY. At the same time, infectious and parasitic diseases themselves cause additional IMMUNE SUPPRESSION and more MALNUTRITION. This immune suppression is SECONDARY to the accumulation of free radicals, especially oxidizing species, that occurs during and after infectious and parasitic diseases.

Clinical Aspects of Immunology and Biochem J.

Happy Summer!

Alternavita – Right Track News

Lactose is composed of glucose and galactose, two simpler sugars used as energy directly by our body. Lactase, an enzyme, splits lactose into glucose and galactose. … Galactose has various biological functions and serves in neural and immunological processes. Lactose is the main source of energy supplied to the newborn mammalian in its mother’s milk. Because of its lower sweeting power, lactose is unable to induce a reaction as does dextrose. Lactose does not lead to release of mediators such as endorphins or dopamine and is free of reward effects.
Alpha-lactalbumin is a protein found in Whey and milk in general (including breast milk), it binds to oleic acid to form HAMLET, (human alpha-lactalbumin made lethal to tumor cells) but does not harm normal cells. Complexes between α-LA (Alpha-lactalbumin) and OA (oleic acid) were reported to be the most active causing 100% cell death. It has been possible to make a complex between bovine α-LA (Alpha-lactalbumin) and OA (oleic acid) called BAMLET (bovine alpha-lactalbumin made lethal to tumor cells).
4-2018..The gut environment and gut microbiome dysbiosis have been demonstrated to significantly influence a range of disorders in humans, including obesity, diabetes, rheumatoid arthritis, and multiple sclerosis (MS). Recent studies on MS and its animal model, experimental autoimmune encephalomyelitis (EAE), have found that gastrointestinal microbiota may play an important role in the pathogenesis of MS/EAE. Thus, gut microbiome adjustment may be a future direction of treatment in MS.

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