Read Online The Whey Prescription by N.D. Christopher Vasey - Free Book Online Page B
Authors: N.D. Christopher Vasey
Tags: Health/Nutrition
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different elements changes again. The nutrients are naturally present in higher concentrations in the powdered form because the liquid part has been removed. But with the addition of water, this powder-based whey will reveal a concentration similar to that of fresh whey.
NUTRITIONAL COMPOSITION PER 100 GRAMS
Liquid Whey
Whey Powder*
Carbohydrates
4.7 grams
75 grams
Lipids
0.3 gram
1 gram
Proteins
0.9 gram
12 grams
*For a more complete analysis see Appendix 2: Nutritional Analysis of Powdered Whey.
To summarize, whey is a food that is rich in lactose, is practically fat free, and contains proteins of very high biological value. It is quite rich in potassium (but poor in sodium) and contains some of the valuable vitamins found in milk.
Given that the healing virtues of whey depend on the properties and proportions of the different nutritive substances it contains, we will first take a look at whey’s nutritional aspects. We will then look at the basis of its healing properties as well as in what diseases and health disorders its use is indicated. We will end the book with an explanation of how to follow a whey cure.
3
The Nutritional Substances in Whey
LACTOSE
Lactose, also called milk sugar, is the form in which sugar occurs in whey. In fact, lactose is the principal component of whey and is what gives it several of its fundamental properties. In 100 grams of liquid whey there are 4.7 grams of lactose.
As a disaccharide, composed of glucose and galactose, lactose is a sugar that the body finds easy to use; consequently, it is a good energy provider. However, this is only one of its many virtues.
During the digestive process, lactose is not completely broken down in the stomach at the top of the digestive tract; it is still lactose when it enters the intestines. Far from being any kind of drawback, this is an advantage because the lactose will be transformed into lactic acid by the bacteria of the intestinal flora.
Lactic acid provides numerous benefits to the digestive system. It stimulates intestinal peristalsis—the contractions of the intestinal muscles that push the alimentary bolus (the mass of chewed food) from one end to the other of the long tube of the intestine—thereby guaranteeing a good evacuation of wastes and fecal matters out of the body. Lactic acid acts as a gentle and physiologically appropriate laxative that counteracts intestinal stasis (or laziness) and constipation.
The lactic acid that is produced from the lactose in whey also encourages the assimilation of calcium, phosphorus, potassium, and magnesium, by making these minerals soluble on the intestinal level. “Prepared” in this way by the action of the lactic acid, the minerals are much easier for the intestinal walls to absorb. Once absorbed, they enter the bloodstream, which carries them into the cells where the body can put them to use.
Another vital role played by lactose and lactic acid is the regulation of the intestinal flora, which is achieved by preventing the development of putrefactive bacteria.
The intestine contains as many bacteria of fermentation as it does bacteria of putrefaction. These two kinds of bacteria are antagonists, because they develop in environments governed by opposing conditions: the bacteria of fermentation in an acid environment, the bacteria of putrefaction in an alkaline environment.
Fermentation and putrefaction are a normal part of the digestive process. However, in certain conditions, one of these two kinds of bacteria will multiply to an excessive extent and the process governed by that bacteria (fermentation or putrefaction) will become pathological.
This takes place when the environment at the end of the small intestine and the beginning of the colon is altered. Here, the environment should be acidic to permit the bacteria of fermentation to perform their task of digesting the cellulose of whole grains, vegetables, and fruits. When a person’s diet includes only a small
NUTRITIONAL COMPOSITION PER 100 GRAMS
Liquid Whey
Whey Powder*
Carbohydrates
4.7 grams
75 grams
Lipids
0.3 gram
1 gram
Proteins
0.9 gram
12 grams
*For a more complete analysis see Appendix 2: Nutritional Analysis of Powdered Whey.
To summarize, whey is a food that is rich in lactose, is practically fat free, and contains proteins of very high biological value. It is quite rich in potassium (but poor in sodium) and contains some of the valuable vitamins found in milk.
Given that the healing virtues of whey depend on the properties and proportions of the different nutritive substances it contains, we will first take a look at whey’s nutritional aspects. We will then look at the basis of its healing properties as well as in what diseases and health disorders its use is indicated. We will end the book with an explanation of how to follow a whey cure.
3
The Nutritional Substances in Whey
LACTOSE
Lactose, also called milk sugar, is the form in which sugar occurs in whey. In fact, lactose is the principal component of whey and is what gives it several of its fundamental properties. In 100 grams of liquid whey there are 4.7 grams of lactose.
As a disaccharide, composed of glucose and galactose, lactose is a sugar that the body finds easy to use; consequently, it is a good energy provider. However, this is only one of its many virtues.
During the digestive process, lactose is not completely broken down in the stomach at the top of the digestive tract; it is still lactose when it enters the intestines. Far from being any kind of drawback, this is an advantage because the lactose will be transformed into lactic acid by the bacteria of the intestinal flora.
Lactic acid provides numerous benefits to the digestive system. It stimulates intestinal peristalsis—the contractions of the intestinal muscles that push the alimentary bolus (the mass of chewed food) from one end to the other of the long tube of the intestine—thereby guaranteeing a good evacuation of wastes and fecal matters out of the body. Lactic acid acts as a gentle and physiologically appropriate laxative that counteracts intestinal stasis (or laziness) and constipation.
The lactic acid that is produced from the lactose in whey also encourages the assimilation of calcium, phosphorus, potassium, and magnesium, by making these minerals soluble on the intestinal level. “Prepared” in this way by the action of the lactic acid, the minerals are much easier for the intestinal walls to absorb. Once absorbed, they enter the bloodstream, which carries them into the cells where the body can put them to use.
Another vital role played by lactose and lactic acid is the regulation of the intestinal flora, which is achieved by preventing the development of putrefactive bacteria.
The intestine contains as many bacteria of fermentation as it does bacteria of putrefaction. These two kinds of bacteria are antagonists, because they develop in environments governed by opposing conditions: the bacteria of fermentation in an acid environment, the bacteria of putrefaction in an alkaline environment.
Fermentation and putrefaction are a normal part of the digestive process. However, in certain conditions, one of these two kinds of bacteria will multiply to an excessive extent and the process governed by that bacteria (fermentation or putrefaction) will become pathological.
This takes place when the environment at the end of the small intestine and the beginning of the colon is altered. Here, the environment should be acidic to permit the bacteria of fermentation to perform their task of digesting the cellulose of whole grains, vegetables, and fruits. When a person’s diet includes only a small
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