The July/August issue of the Dairy Council Digest focuses on the various health benefits of milk proteins previously not recognized. In a previous entry, I’ve written about fatty components in milk called conjugated linoleic acids, and how these compounds may be used to treat diabetes. This time, the spotlight is on the protein components: casein and whey and their bioactive peptides and amino acids.
Some components of milk and their health benefits which were mentioned in the article were:
Enhancing Muscle Formation. Milk is a rich source of branched chain amino acids, especially leucine, which helps support normal maintenance and growth of …read more