אחר לשתף אתכם במשהו שחשבתי עליו בקשר למוצרי חלב...

[cdandy]

משהו שראיתי כבר קצת זמן, וחשבתי עליו עכשיו - החלבון של מוצרי חלב...
אני לא יודע כמה החלבון הזה תורם להעלאת מסת שריר, אבל לא נראה לי שכדאי להסתמך עליו יותר מידי...
לא משנה שהחלבונים במוצרי חלב הם החלבונים הכי מעובדים ומתועשים שיש, ועוד נוסיף לכך שיש את המחלוקת על מוצרי החלב - אם הם בכלל בריאים לנו או לא.
גם בכל הסרטי מפתחי גוף שראיתי (ג'יי קאטלר, רוני קולמן וכו'), אף פעם לא רואים אותם, בכל ארוחה כלשהי, אוכלים מוצרי חלב, או מסתמכים על החלבון שלו, כי הם אוכלים רק בשר או ביצים...

 

[subzero1122]

גיי קאטלר תמיד חטוב! הוא עושה anabolic diet!!!!

כן
באנבוליק דיאט שלו במקום בשר וגבינות הוא משתמש ב
deca
t3
anadrol

 

[dannyy]

וטונה בשמן.

 

[cdandy]

אתה תאכל כל יום סרדינים? יש לך הרבה יותר מגוון של מוצרי חלב מאשר מגוון של סרדינים. מה גם סרדינים זה מוצר יקר יחסית ועם ערכים מגעילים למדי (רוב הסרדינים הם מוצפים בשמן מכונות) ככה שזה לא כזה אידיאלי (שלא נדבר על הנתרן אבל גם את זה יש במוצרי החלב).
בקיצור לא תשיגו שום דבר שיותר עשיר וזמין למקור סידן כמו מוצרי חלב, מה גם שיש אין ספור מסמכים שמראים שהייתה עלייה יותר גדולה במסת השריר לאנשים שצרכו קזאין לאחר האימון מאשר מי גבינה או סויה אבל אני לא אתייחס אליהם כי לדעתי זה להתעסק בקקה, אבל אם כבר התחלתם אני אמשיך.
באדיבילדרים לא אוכלים מוצרי חלב כי הם מכילים המון נתרן כך שזה מעלה אותם בנוזלים ואז המראה שלהם פחות קשיח, מה גם בארה"ב מוצרי החלב קצת יותר יקרים מבשר אדום או כל בשר כולשהו ולכן עדיף להם לאכול כמויות של בשר ופחות מוצרי חלב.

מה שאמרת בקשר למחירים - אז ממש ממש לא!
גרתי שמה חצי שנה...

 

[Mike Bikov]

זה תלוי איפה גרת ובאילו חנויות קנית, מה שאני ראיתי היו מחירי זנות והייתי שם 3 פעמים כל פעם לחודש-חודש וחצי.

 

[adimenia]

אך כותב הפוסט ממש לא יודע על מה הוא מדבר החלבון במוצרי חלב הוא מעולה הבעיה עם מוצרי חלב היא אחרת
כמו שציינו פה נתרן וסידן שסופח נוזלים ובעיה שלא כל כך מדברים עליה אסטרוגנים.
אני אישית די נמנע מלצרוך מוצרי חלב לא בגלל החלבון ה"מעובד" חחח אחד הדברים המטומטמים ביותר ששמעתי
אלה בגלל הסיבות שצוינו לעיל

 

[Bariah]

אך כותב הפוסט ממש לא יודע על מה הוא מדבר החלבון במוצרי חלב הוא מעולה הבעיה עם מוצרי חלב היא אחרת
כמו שציינו פה נתרן וסידן שסופח נוזלים ובעיה שלא כל כך מדברים עליה אסטרוגנים.
אני אישית די נמנע מלצרוך מוצרי חלב לא בגלל החלבון ה"מעובד" חחח אחד הדברים המטומטמים ביותר ששמעתי
אלה בגלל הסיבות שצוינו לעיל

יש לך סימוכין כלשהו לזה שמוצרי החלב כשהם מגיעים אלינו מכילים אסטרוגן?

 

[adimenia]

פחחחח כמה אתה רוצה?

 

[roei]

פחחחח כמה אתה רוצה?

http://linkinghub.elsevier.com/retrieve/pii/S0306987701913805

Abstract

The role of environmental compounds with estrogenic activity in the development of male reproductive disorders has been a source of great concern. Among the routes of human exposure to estrogens, we are particularly concerned about cows' milk, which contains considerable amounts of estrogens. The major sources of animal-derived estrogens in the human diet are milk and dairy products, which account for 60–70% of the estrogens consumed. Humans consume milk obtained from heifers in the latter half of pregnancy, when the estrogen levels in cows are markedly elevated. The milk that we now consume may be quite unlike that consumed 100 years ago. Modern genetically-improved dairy cows, such as the Holstein, are usually fed a combination of grass and concentrates (grain/protein mixes and various by-products), allowing them to lactate during the latter half of pregnancy, even at 220 days of gestation. We hypothesize that milk is responsible, at least in part, for some male reproductive disorders.

Is milk responsible for male reproductive disorders?
Medical Hypotheses, Volume 57, Issue 4, Pages 510-514

 

[roei]

Milk Production of Dairy Cows Treated With Estrogen at the Onset of a Short Dry Period

K. C. Bachman 1
1 Department of Animal Sciences University of Florida, Gainesville 32611

The objective was to determine whether the use of estradiol-17ß (E2) at the initiation of short dry periods prevented an anticipated decline in milk production in the subsequent lactation. Lactating Holstein cows (n = 66) were dried at either 60 or 30 d before expected calving. Treatments in a 2 x 2 factorial arrangement included: D60 (n = 19, 60-d dry, no E2), D60 + E2 (n = 18, 60-d dry, E2), D30 (n = 15, 30-d dry, no E2), and D30 + E2 (n = 14, 30-d dry, E2). To accelerate mammary involution, estradiol-17ß (15 mg in 4 ml of ethanol) was injected subcutaneously daily for 4 d beginning 30 d before expected calving. Parturitions occurred between November 1995, and March 1996. Actual days dry for respective treatments were 57.3, 60.6, 33.9, and 33.8 ± 1.7 d. Onset of parturition, calving difficulty, and cow health were not affected by E2. Actual 305-d milk yields for the lactation completed immediately before the experimental dry period were 10,318, 10,635, 10,127, and 10,447 ± 334 kg, respectively; and were 9942, 9887, 9669, and 10,172 ± 387 kg, respectively, for the lactation immediately following treatment. Respective pre- and posttreatment mature equivalent 305-d yields were 9574, 9861, 9812, and 9724 ± 297 kg; 8987, 8843, 9126, and 9008 ± 294 kg. Milk yields did not differ across treatments. Cows with a 34-d dry period were as productive as cows with a 59-d dry period. Estradiol-17ß had no effect, but perhaps should be evaluated with dry periods shorter than 34 d.

Key Words: dry period • milk yield • estrogen • involution • mammary

Submitted on September 5, 2001
Accepted on November 28, 2001

http://www.dairy-science.org/cgi/content/abstract/85/4/797

 

[adimenia]

תודה אחי חסכת לי עבודת חיפוש

 

[roei]

תודה אחי חסכת לי עבודת חיפוש

בכיף אחי.

 

[cdandy]

אך כותב הפוסט ממש לא יודע על מה הוא מדבר החלבון במוצרי חלב הוא מעולה הבעיה עם מוצרי חלב היא אחרת
כמו שציינו פה נתרן וסידן שסופח נוזלים ובעיה שלא כל כך מדברים עליה אסטרוגנים.
אני אישית די נמנע מלצרוך מוצרי חלב לא בגלל החלבון ה"מעובד" חחח אחד הדברים המטומטמים ביותר ששמעתי
אלה בגלל הסיבות שצוינו לעיל

חבל שבישבילך זה מטומטם, כי בישבילי, ובטח בשביל הרבה אחרים, זה מאוד משמעותי!
ולמשה, ההבדלים שם הם לא כאלה גבוהים ממקום למקום במוצרים כאלה, הבדל של גג חצי דולר לגלון חלב...

 

[Mike Bikov]

http://linkinghub.elsevier.com/retrieve/pii/S0306987701913805

Abstract

The role of environmental compounds with estrogenic activity in the development of male reproductive disorders has been a source of great concern. Among the routes of human exposure to estrogens, we are particularly concerned about cows' milk, which contains considerable amounts of estrogens. The major sources of animal-derived estrogens in the human diet are milk and dairy products, which account for 60–70% of the estrogens consumed. Humans consume milk obtained from heifers in the latter half of pregnancy, when the estrogen levels in cows are markedly elevated. The milk that we now consume may be quite unlike that consumed 100 years ago. Modern genetically-improved dairy cows, such as the Holstein, are usually fed a combination of grass and concentrates (grain/protein mixes and various by-products), allowing them to lactate during the latter half of pregnancy, even at 220 days of gestation. We hypothesize that milk is responsible, at least in part, for some male reproductive disorders.

Is milk responsible for male reproductive disorders?
Medical Hypotheses, Volume 57, Issue 4, Pages 510-514

מחקר דפוק, קודם כל זה לא מחקר ממקום אמין זה מאיזשהוא ספר/סיכום זה לא הרפרנס, דבר שני הוא נעשה על נשים באמצע ההריון כך שאי אפשר לקחת את הדוגמא הזו.
המחקר השני שפירסמת גם כן לוקה בחסר הוא נעשה על פרות או על תינוקות? לא הבנתי בדיוק, בקיצור תפסיקו לחפש מחקרים מפגרים שמוצרי חלב מעלים אסטרוגן גם אם כן הם לא בוצעו על מתאמנים או אנשים צעירים ולא שמנות בנות 59 עם מצב הורמונלי בקנטים או נשים הרות או חולות איידס.
זה כמו לקחת שסוייה מעלה אסטרוגן והוא לא בכמויות הנכונות, אף אחד כאן לא אכול 200 גרם חלבון רק ממוצרי חלב אז תפסיקו לבכות. גם הגיינרים והאבקות חלבון שלכם אלו "מוצרי חלב"

 

[adimenia]

חבל שבישבילך זה מטומטם, כי בישבילי, ובטח בשביל הרבה אחרים, זה מאוד משמעותי!
ולמשה, ההבדלים שם הם לא כאלה גבוהים ממקום למקום במוצרים כאלה, הבדל של גג חצי דולר לגלון חלב...

אתה לא קורא את מה שכתבתי אין דבר כזה חלבונים מהונדסים במוצרי חלב.
הבעיה במוצרי חלב היא לא באיכות החלבון שדרך אגב הוא איכותי מאוד אלה בשאר הדברים שיש בחלב.

 

[Mike Bikov]

אין שום דבר בחלב ואם תמשיכו לעצבן אותי עם השטויות שלכם אני יפרסם פה עכשיו 100 מחקרים למה חלב כן טוב ואם אני אתאמץ ממש אני אמצא את החרתא אסטרוגן שלכם.

 

[adimenia]

הנה סתם דוגמא שטוענת אחרת מושון:) http://jds.fass.org/cgi/reprint/42/12/1966.pdf
אני לא אומר שאין בחלב דברים טובים אבל לא צריך לצרוך ממנו בצורה מוגזמת מהסיבול לעיל בכל אופן זה כבר הופך פה לדיון אחר ולא משנה את העבודה שחלבון ממוצרי חלב הוא מצויין

 

[Mike Bikov]

הנה סתם דוגמא שטוענת אחרת מושון:) http://jds.fass.org/cgi/reprint/42/12/1966.pdf
אני לא אומר שאין בחלב דברים טובים אבל לא צריך לצרוך ממנו בצורה מוגזמת מהסיבול לעיל בכל אופן זה כבר הופך פה לדיון אחר ולא משנה את העבודה שחלבון ממוצרי חלב הוא מצויין

שוב גבר אתה עושה צחוק מעבודה, אתה מראה לי השפעות של אסטרוגן על עכברים ועגלים, תראה לי על בני אדם נורמאלים.

 

[Mike Bikov]

Folia Microbiol (Praha). 2008;53(5):378-94. Epub 2008 Dec 16.Links
Beneficial health effects of milk and fermented dairy products - Review.
Ebringer L, Ferencík M, Krajcovic J.

Institute of Cell Biology, Faculty of Science, Comenius University, 842 15, Bratislava, Slovakia, [email protected].

Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Fermented dairy products and probiotic bacteria decrease the absorption of cholesterol. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body fat and body mass. There has been growing evidence of the role that dairy proteins play in the regulation of satiety, food intake and obesity-related metabolic disorders. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly reduce blood pressure. Milk fat contains a number of components having functional properties. Sphingolipids and their active metabolites may exert antimicrobial effects either directly or upon digestion.​

Cereal and nonfat milk support muscle recovery following exercise

Lynne Kammer email, Zhenping Ding email, Bei Wang email, Daiske Hara email, Yi-Hung Liao email and John L. Ivy email

Journal of the International Society of Sports Nutrition 2009, 6:11doi:10.1186/1550-2783-6-11
Published: 14 May 2009
Abstract (provisional)

Background

This study compared the effects of ingesting cereal and nonfat milk (Cereal) and a carbohydrate-electrolyte sports drink (Drink) immediately following endurance exercise on muscle glycogen synthesis and the phosphorylation state of proteins controlling protein synthesis: Akt, mTOR, rpS6 and eIF4E.
Methods

Trained cyclists or triathletes (8 male: 28.0+/-1.6 yrs, 1.8+/-0.0 m, 75.4+/-3.2 kg, 61.0+/-1.6 ml O2 * kg-1 * min-1; 4 female: 25.3+/-1.7 yrs, 1.7+/-0.0 m, 66.9+/-4.6 kg, 46.4+/-1.2 mlO2 * kg-1 * min-1) completed two randomly-ordered trials serving as their own controls. After 2 hours of cycling at 60-65% VO2MAX, a biopsy from the vastus lateralis was obtained (Post0), then subjects consumed either Drink (78.5 g carbohydrate) or Cereal (77 g carbohydrate, 19.5 g protein and 2.7 g fat). Blood was drawn before and at the end of exercise, and at 15, 30 and 60 minutes after treatment. A second biopsy was taken 60 minutes after supplementation (Post60). Differences within and between treatments were tested using repeated measures ANOVA.
Results

At Post60, blood glucose was similar between treatments (Drink 6.1+/-0.3, Cereal 5.6+/-0.2 mmol/L, p<.05), but after Cereal, plasma insulin was significantly higher (Drink 123.1+/-11.8, Cereal 191.0+/-12.3 pmol/L, p<.05), and plasma lactate significantly lower (Drink 1.4+/-0.1, Cereal 1.00+/-0.1 mmol/L, p<.05). Except for higher phosphorylation of mTOR after Cereal, glycogen and muscle proteins were not statistically different between treatments. Significant Post0 to Post60 changes occurred in glycogen (Drink 52.4+/-7.0 to 58.6+/-6.9, Cereal 58.7+/-9.6 to 66.0+/-10.0 mumol/g, p<.05) and rpS6 (Drink 17.9+/-2.5 to 35.2+/-4.9, Cereal 18.6+/-2.2 to 35.4+/-4.4 %Std, p<.05) for each treatment, but only Cereal significantly affected glycogen synthase (Drink 66.6+/-6.9 to 64.9+/-6.9, Cereal 61.1+/-8.0 to 54.2+/-7.2%Std, p<.05), Akt (Drink 57.9+/-3.2 to 55.7+/-3.1, Cereal 53.2+/-4.1 to 60.5+/-3.7 %Std, p<.05) and mTOR (Drink 28.7+/-4.4 to 35.4+/-4.5, Cereal 23.0+/-3.1 to 42.2+/-2.5 %Std, p<.05). eIF4E was unchanged after both treatments.
Conclusion

These results suggest that Cereal is as good as a commercially-available sports drink in initiating post-exercise muscle recovery.

***

J Int Soc Sports Nutr. 2008 Oct 2;5(1):15. [Epub ahead of print]

Milk: the new sports drink? A Review.

Roy BD.

ABSTRACT: There has been growing interest in the potential use of bovine milk as an exercise beverage, especially during recovery from resistance training and endurance sports. Based on the limited research, milk appears to be an effective post-resistance exercise beverage that results in favourable acute alterations in protein metabolism. Milk consumption acutely increases muscle protein synthesis, leading to an improved net muscle protein balance. Furthermore, when post-exercise milk consumption is combined with resistance training (12 weeks minimum), greater increases in muscle hypertrophy and lean mass have been observed. Although research with milk is limited, there is some evidence to suggest that milk may be an effective post-exercise beverage for endurance activities. Low-fat milk has been shown to be as effective, if not more effective, than commercially available sports drinks as a rehydration beverage. Milk represents a more nutrient dense beverage choice for individuals who partake in strength and endurance activities, compared to traditional sports drinks. Bovine low-fat fluid milk is a safe and effective post exercise beverage for most individuals, except for those who are lactose intolerant. Further research is warranted to better delineate the possible applications and efficacy of bovine milk in the field of sports nutrition.

Med Sci Sports Exerc. 2006 Apr;38(4):667-74.

Milk ingestion stimulates net muscle protein synthesis following resistance exercise.

Elliot TA, Cree MG, Sanford AP, Wolfe RR, Tipton KD.

Metabolism Unit, Shriners Hospitals for Children and Department of Surgery, The University of Texas Medical Branch, Galveston, TX, USA.

PURPOSE: Previous studies have examined the response of muscle protein to resistance exercise and nutrient ingestion. Net muscle protein synthesis results from the combination of resistance exercise and amino acid intake. No study has examined the response of muscle protein to ingestion of protein in the context of a food. This study was designed to determine the response of net muscle protein balance following resistance exercise to ingestion of nutrients as components of milk. METHOD: Three groups of volunteers ingested one of three milk drinks each: 237 g of fat-free milk (FM), 237 g of whole milk (WM), and 393 g of fat-free milk isocaloric with the WM (IM). Milk was ingested 1 h following a leg resistance exercise routine. Net muscle protein balance was determined by measuring amino acid balance across the leg. RESULTS: Arterial concentrations of representative amino acids increased in response to milk ingestion. Threonine balance and phenylalanine balance were both > 0 following milk ingestion. Net amino acid uptake for threonine was 2.8-fold greater (P < 0.05) for WM than for FM. Mean uptake of phenylalanine was 80 and 85% greater for WM and IM, respectively, than for FM, but not statistically different. Threonine uptake relative to ingested was significantly (P < 0.05) higher for WM (21 +/- 6%) than FM (11 +/- 5%), but not IM (12 +/- 3%). Mean phenylalanine uptake/ingested also was greatest for WM, but not significantly. CONCLUSIONS: Ingestion of milk following resistance exercise results in phenylalanine and threonine uptake, representative of net muscle protein synthesis. These results suggest that whole milk may have increased utilization of available amino acids for protein synthesis.

אם כבר בעכברים עסקנו

​

Br J Nutr. 2007 Nov 16;:1-10 [Epub ahead of print]

High-protein diets containing different milk protein fractions differently influence energy intake and adiposity in the rat.
Pichon L, Potier M, Tome D, Mikogami T, Laplaize B, Martin-Rouas C, Fromentin G.

Armor Protéines, 35460 Saint Brice en Coglès, France.

This study was designed to determine whether (1) protein type and (2) the dietary carbohydrate to lipid content affected daily energy intake, body weight and adiposity in rats receiving high-protein diets ad libitum over a 25 d period. Each of the ten groups (n 8) consumed ad libitum one of the diets described below. A normal protein diet (P14C56L30, containing whole milk protein) and nine high-protein diets were used. The composition of the high-protein diets varied in terms of two parameters: macronutrient composition and protein type. Three macronutrient compositions (P55C35L10, P55C15L30 and P55L45) combined with three protein types (Milk, Whey and betaLac) allowed us to test nine diets. The results show that both protein type (betaLac > Whey > Milk) and the carbohydrate to lipid ratio (P55L45>P55C35L10 or P55C15L30) modulated reductions in energy intake, body weight and adiposity in rats receiving high-protein diets ad libitum, when compared with rats fed a normal diet under the same conditions. By contrast, blood lipid profiles were mainly influenced by the carbohydrate to lipid ratio (P55C15L30>P55L45 or P55C35L10). Moreover, betaLac protein was also the most efficient in tending to preserve lean body mass at the expense of fat mass, and improve blood metabolism hormones (insulin, leptin). Taken together, the present results show that whey-derived protein sources, and particularly beta-lactoglobulin-enriched fraction, are of considerable value because of their ability to reduce both body weight gain and the adiposity index.

American Journal of Clinical Nutrition, Vol. 86, No. 2, 373-381, August 2007

Consumption of fat-free fluid milk after resistance exercise promotes greater lean mass accretion than does consumption of soy or carbohydrate in young, novice, male weightlifters
Joseph W Hartman, Jason E Tang, Sarah B Wilkinson, Mark A Tarnopolsky, Randa L Lawrence, Amy V Fullerton and Stuart M Phillips

1 From the Exercise Metabolism Research Group, Department of Kinesiology, McMaster University, Hamilton, ON, Canada (JWH, JET, SBW, RLL, AVF, and SMP), and Pediatrics and Medicine, McMaster University Medical Centre, Hamilton, ON, Canada (MAT)

Background: Acute consumption of fat-free fluid milk after resistance exercise promotes a greater positive protein balance than does soy protein.

Objective: We aimed to determine the long-term consequences of milk or soy protein or equivalent energy consumption on training-induced lean mass accretion.

Design: We recruited 56 healthy young men who trained 5 d/wk for 12 wk on a rotating split-body resistance exercise program in a parallel 3-group longitudinal design. Subjects were randomly assigned to consume drinks immediately and again 1 h after exercise: fat-free milk (Milk; n = 18); fat-free soy protein (Soy; n = 19) that was isoenergetic, isonitrogenous, and macronutrient ratio matched to Milk; or maltodextrin that was isoenergetic with Milk and Soy (control group; n = 19).

Results: Muscle fiber size, maximal strength, and body composition by dual-energy X-ray absorptiometry (DXA) were measured before and after training. No between-group differences were seen in strength. Type II muscle fiber area increased in all groups with training, but with greater increases in the Milk group than in both the Soy and control groups (P < 0.05). Type I muscle fiber area increased after training only in the Milk and Soy groups, with the increase in the Milk group being greater than that in the control group (P < 0.05). DXA-measured fat- and bone-free mass increased in all groups, with a greater increase in the Milk group than in both the Soy and control groups (P < 0.05).

Conclusion: We conclude that chronic postexercise consumption of milk promotes greater hypertrophy during the early stages of resistance training in novice weightlifters when compared with isoenergetic soy or carbohydrate consumption.

Full test also available: here

Am J Clin Nutr. 2006 Nov;84(5):1070-9.

Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement.

Lacroix M, Bos C, Leonil J, Airinei G, Luengo C, Dare S, Benamouzig R, Fouillet H, Fauquant J, Tome D, Gaudichon C.

UMR INRA 914, Physiology of Nutrition and Feeding Control Unit, Institut National Agronomique Paris-Grignon, Paris, France.

BACKGROUND: The in vivo quality of milk protein fractions has seldom been studied in humans. OBJECTIVE: Our objective was to compare the postprandial utilization of dietary nitrogen from 3 [(15)N]-labeled milk products: micellar caseins (MC), milk soluble protein isolate (MSPI), and total milk protein (TMP). DESIGN: The macronutrient intakes of 23 healthy volunteers were standardized for 1 wk, after which time the subjects ingested a meal containing MC (n = 8), MSPI (n = 7), or TMP (n = 8). [(15)N] was measured for an 8-h period in plasma amino acids, proteins, and urea and in urinary urea. RESULTS: The transfer of dietary nitrogen to urea occurred earlier after MSPI ingestion than after MC and TMP ingestion, and concentrations remained high for 8 h, concomitantly with higher but transient hyperaminoacidemia and a higher incorporation of dietary nitrogen into plasma amino acids. In contrast, deamination, postprandial hyperaminoacidemia, and the incorporation of dietary nitrogen into plasma amino acids were lower in the MC and TMP groups. Finally, total postprandial deamination values were 18.5 +/- 2.9%, 21.1 +/- 2.8%, and 28.2 +/- 2.9% of ingested nitrogen in the TMP, MC, and MSPI groups, respectively. CONCLUSIONS: Our results confirm the major role of kinetics in dietary nitrogen postprandial utilization and highlight the paradox of MSPI, which, despite its high Protein Digestibility Corrected Amino Acid Score, ensures a rate of amino acid delivery that is too rapid to sustain the anabolic requirement during the postprandial period. Milk proteins had the best nutritional quality, which suggested a synergistic effect between soluble proteins and caseins.

Lipids. 2004 Dec;39(12):1197-206. Related Articles, Links

Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health.

Lock AL, Bauman DE.

Department of Animal Science, Cornell University, Ithaca, New York 14853, USA.

There is increased consumer awareness that foods contain microcomponents that may have beneficial effects on health maintenance and disease prevention. In milk fat these functional food components include EPA, DHA, and CLA. The opportunity to enhance the content of these FA in milk has improved as a result of recent advances that have better defined the interrelationships between rumen fermentation, lipid metabolism, and milk fat synthesis. Dietary lipids undergo extensive hydrolysis and biohydrogenation in the rumen. Milk fat is predominantly TG, and de novo FA synthesis and the uptake of circulating FA contribute nearly equal amounts (molar basis) to the FA in milk fat. Transfer of dietary EPA and DHA to milk fat is very low (<4%); this is, to a large extent, related to their extensive biohydrogenation in the rumen, and also partly due to the fact that they are not transported in the plasma lipid fractions that serve as major mammary sources of FA uptake (TG and nonesterified FA). Milk contains over 20 isomers of CLA but the predominant one is cis-9,trans-11 (75-90% of total CLA). Biomedical studies with animal models have shown that this isomer has anticarcinogenic and anti-atherogenic activities. cis-9,trans-11-CLA is produced as an intermediate in the rumen biohydrogenation of linoleic acid but not of linolenic acid. However, it is only a transient intermediate, and the major source of milk fat CLA is from endogenous synthesis. Vaccenic acid, produced as a rumen biohydrogenation intermediate from both linoleic acid and linolenic acid, is the substrate, and delta9-desaturase in the mammary gland and other tissues catalyzes the reaction. Diet can markedly affect milk fat CLA content, and there are also substantial differences among individual cows. Thus, strategies to enhance milk fat CLA involve increasing rumen outflow of vaccenic acid and increasing delta9-desaturase activity, and through these, several-fold increases in the content of CLA in milk fat can be routinely achieved. Overall, concentrations of CLA, and to a lesser extent EPA and DHA, can be significantly enhanced through the use of diet formulation and nutritional management of dairy cows.

Am J Clin Nutr. 2009 Jan 28. [Epub ahead of print]Related Articles, Links

Comparison of 2 diets with either 25% or 10% of energy as casein on energy expenditure, substrate balance, and appetite profile.

Hochstenbach-Waelen A, Veldhorst MA, Nieuwenhuizen AG, Westerterp-Plantenga MS, Westerterp KR.

Department of Human Biology, Nutrition and Toxicology Research Institute Maastricht, Maastricht University, Maastricht, Netherlands, and the Top Institute Food and Nutrition, Wageningen, Netherlands.

BACKGROUND: An increase in the protein content of a diet results in an increase in satiety and energy expenditure. It is not clear to what extent a specific type of protein has such effects. OBJECTIVE: The objective was to compare the effects of 2 diets with either 25% or 10% of energy from casein (25En% and 10En% casein diets), as the only protein source, on energy expenditure, substrate balance, and appetite profile. DESIGN: During a 36-h stay in a respiration chamber, 24 healthy subjects [12 men and 12 women, body mass index (in kg/m(2)) of 22.4 +/- 2.4, age 25 +/- 7 y] received isoenergetic diets according to subject-specific energy requirements: 25En% diet (25%, 20%, and 55% of energy as protein, fat, and carbohydrate, respectively) and 10En% diet (10%, 35%, and 55% of energy as protein, fat, and carbohydrate, respectively) in a randomized crossover design. Three days before the diets began, the subjects consumed a similar diet at home. Energy expenditure, substrate oxidation, and appetite scores were measured. RESULTS: The 25En% casein diet resulted in a 2.6% higher 24-h total energy expenditure (9.30 +/- 0.24 compared with 9.07 +/- 0.24 MJ/d; P < 0.01) and a higher sleeping metabolic rate (6.74 +/- 0.16 compared with 6.48 +/- 0.17 MJ/d; P < 0.001) than did the 10En% casein diet. With the 25En% casein diet, compared with the 10En% casein diet, the subjects were in positive protein balance (0.57 +/- 0.05 compared with -0.08 +/- 0.03 MJ/d; P < 0.0001) and negative fat balance (-0.83 +/- 0.14 compared with 0.11 +/- 0.17 MJ/d; P < 0.0001), whereas positive carbohydrate balances were not significantly different between diets. Satiety was 33% higher with the 25En% casein diet than with the 10En% casein diet (P < 0.05). CONCLUSION: A 25En% casein diet boosts energy expenditure, protein balance, satiety, and negative fat balance, which is beneficial to body weight management.

PMID: 19176726 [PubMed - as supplied by publisher]

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[adimenia]

אחי נו דיי על תהיה תמים זה כמו שאין מחקרים על השפעות לטווח ארוך של אנדגרוגניים יש חשש כזה אבל הוא לא מבוסס לגמרי אותו דבר לגבי אסטרוגנים וחלב.

 

[Mike Bikov]

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