Lactose (milk sugar)

Lactose (milk sugar)
The characteristics carbohydrate of milk is lactose, a disaccharides composed of one molecule of D-glucose and one of D-galactose, which is synthesized in the mammary gland.

The lactose content of cow’s milk is fairly constant, ranging from 4 to 5%. In contrast, milk from cows with mastitis have lactose contents as low as 2.7%.

The more lactose a milk contains, the sweeter its taste. Cow’s milk, with a mean lactose content of 4.6%, tastes faintly sweet.

It is interesting to note that although sweet (nonacid), whey has about the same concentration of lactose as the milk from which it is made, it is much sweeter than milk, due to undoubtedly to the removal of casein.

Lactose in milk is readily fermented by a number of bacteria to yield lactic acid. The changes that accompany the conversion of lactose into lactic acid is associated with the souring of milk. The odor of sour milk is not due to lactic acid but to other volatile products formed during fermentation.

Lactose, in common with other disaccharides, must be hydrolyzed by specific enzymes in the digestive tract into monosaccharide before absorption and utilization by the body.

Lactase the enzyme responsible for the hydrolysis of lactose to D-glucose and D-galactose occurs in the intestinal mucosa of mammals. When lactose intake exceeds the amount that lactose can hydrolyze, symptoms of lactose intolerance (flatulence, cramps, and diarrhea) may ensue.
Lactose (milk sugar)

Calcium Diets

Calcium Diets
Calcium is found in dairy foods, salmon (with bones), sardines, seafood and dark green leafy vegetables. Food sources include almonds, asparagus, blackstrap molasses, brewer’s yeast, broccoli, buttermilk, cabbage, carobs, cheese, collards, dandelion green, dulse, figs, filberts, goat’s milk, kale, kelp, milk, mustard greens, oats, prunes, sesame seeds, soybeans tofu, turnip greens, watercress, whey and yogurt.

Herbs that contains calcium include alfalfa, burdock root, cayenne, chamomile, chickweed, chicory, dandelion, eyebright, fennel seed, fenugreek, flaxseed, hops, horsetails, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaves, red clover, rose hips, shepherd’s purse, violet leaves, yarrow, and yellow dock.

A diet that is high in protein, fat and/or sugar affects calcium uptake. The average American diets of meats, refined grains, and softdrinks leads to increase excretion of calcium. Consuming alcoholic beverages, coffee, junk foods, excess salt, and/or white flour also leads to the loss of calcium by the body.

A diet based on foods such as vegetables, fruits and wholesome grains, which contain significant amounts of calcium but lower amounts of phosphorus, is preferable.

Oxalic acid (found in almonds, beet greens, cashews, chard, cocoa, soybeans and spinach) interferes with calcium absorption by binding with it in the intestines and producing insoluble salts that cannot be absorbed.

The normal consumption of foods containing oxalic acids should not pose a problem, but overindulgence in these foods inhibits the absorption of calcium. Oxalic acid can also combine with calcium to form calcium-oxalate kidney stones. However, that taking magnesium and potassium supplements can prevent the formation of this types of stone.
Calcium Diets