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Milk, a Glucose Uptake Promoter That's More Than the Sum of Its Parts. Plus: HICA & HMB in Yogurt. How Much EAA in Your Protein? Raw Milk Does not Cure Lactose Intolerance

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Milk is one of the few foods that are advertized by celebrities that could actually be good for you (photo from the "Got Milk" campaign) I hope you are not fed up with milk and dairy, yet, because today's SuppVersity short news have a ton of it. What exactly? Well, after taking a closer look at the surprisingly high amount of HICA and the comparatively small amount of HMB in yogurt and reviewing the EAA content of six common protein sources, we are going to delve deeper into the latest evidence that shows that milk is much more than the sum of its parts, i.e. milk protein, lactose and fat and conclude on a note on another widely known Internet myth that says that people with lactose intolerance could drink raw milk without a problem. You can learn more about dairy at the SuppVersity Dairy Has Branched-Chain Fatty Acids! Is There Sth. Like a Dairy Weight Loss Miracle? There is Good A2 and Bad A1 Dairy, True or False? Lactulose For Your Gut & Ov...
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Whey and Casein Work Hand in Hand for Protein Anabolism, but Scientists Overlook Fat, When They Reassemble Milk

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Image 1: Ex-Mr. Universe, Manohar Aich, turns 100 and swears by milk and other whole foods ( NYDaily ) Do you know the good old saying that you often only realize what you had, once you have lost it? A recent study by scientists from the Division of Endocrinology at the Mayo Clinic in Rochester ( Soop. 2012 ) is only the latest instance, in which we (in this particularly case not even scientists, but the food industry) disassembled a natural product, namely milk, in order to maximize its benefits (or our revenues?) only to realize now that the the resulting parts - as good as they may be - are not up to what the whole has had in stock for us. Whey + casein + lactose = almost milk In order to quantify the quantity and time course of the total body, splachnic (hepatic) and leg protein flux of whey and casein, Mattias Soop, Vandana Nehra, Gregory C. Henderson, Yves Boirie, G. Charles Ford, and K. Sreekumaran Nair conceived a clever experiment. They used differently labeled whe...
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