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Here some extracts of scientific publications which will enable you to better include/understand our programs thinness

1) More insulin secretion immediately after the meal is weak
    More the use of greases of reserve is done quickly
 Saving of glucose available
 L' hypoglycemia and the feeling of hunger is delayed

2) The protein consumption + glucids during the same meal causes the insulin secretion by the pancreas
 Formation of greases of reserve
 It is better to consume proteins and glucids with different meals
Do LOUIS-SYLVESTRE J., All the proteins have the same capacity satietogene? , Cah. Nutr. Diét., 37,5,2002,313-320

3) A lunch rich in Proteins decreases the appetite during the consumption of a 3:00 in-case afterwards.
Booth D.A., Drives out A., Campbell A.T., - Relative effectiveness off protein in the late training courses off appetite suppression in man. Physiol. Behav., 1970,5,1299-302.

4) If one rather takes a lunch rich in Proteins (43%) than a lunch rich in Glucids (69%), during dining it which follows there is tendency to less eating (12% in less introduced energy).
 Barkeling B., Rössner S., Björvell H. - effects off has high-protein meal (meatus) and has high-carbohydrate meal (vegetarian) one satiety measured by automated computerized monitoring off subsequent food intake, motivation to eat and food preferences. Int. J. Obes, 1990,14,743-51.

5) One can decrease the appetite by 15% at the time lunching it if one consumes 1:30 before a encas 150kcal, which contains 76% of energy coming from proteins (instead of 85% coming from glucids or 89% coming from the lipids)
Johnson J., Vickers Z. - Effects off flavor and macronutrition composition off food servings one liking, hunger and subsequent intake. Appetite, 1993,21,25-39.

6) A breakfast of 210 kcal, container
 - 45 G of proteins
 - 12 G of Glucids
 - 3 G of Lipids
induced same satiety as a breakfast of 400 kcal container
 - 100 G of Glucids
 the proteins cut more the appetite than glucids
Teff K.L., Young S.N., Commercial L., Botez M.I. - Acute effect off protein gold carbohydrate breakfasts one human cerebrospinal fluid monoamine precursor and metabolite levels. J. Neurochem., 1989,52,235-41.

7) Leucine is ketogenetic
    To advise systematically to support the ketosis
Do LOUIS-SYLVESTRE J., All the proteins have the same capacity satietogene? , Cah. Nutr. Diét., 37,5,2002,313-320

LEUCINE AGAINST SARCOPENIE

The decline of the muscular mass with the age is often synonymous with loss of autonomy and fall of quality of life. Studies in the old rat suggest that meals rich in leucine could stimulate the synthesis of proteins and block their degradation.

The muscle being the principal protein reserve of the organization, the fall of the mass and the force muscular at the elderly (or sarcopénie) predisposes with the falls, with the risk of fractures that comprises. In the same way, the sarcopénie increases susceptibility to the infections, the stress, and represents finally a high cost. Because of the similarities existing in the man and the rodents with regard to deteriorations of the skeletal muscle with ageing, the rats were selected as model experimental for better including/understanding the physiopathological mechanisms in question.

Variations during the day…

During the day, there exist fluctuations of the muscular mass: the periods of fast (between the meals) correspond to a proteinic catabolism at the expense of the muscle, but, after the following meal, stocks are reconstituted with, again, a phase of proteinic anabolism. The muscular mass thus fluctuates during the day, while remaining constant from one day to the next, at least as long as the protein losses are compensated by an identical profit.

At the man, studies showed that, if the synthesis of body proteins depends on hormonal and nutritional factors, in fact especially the amino-acids play a key function in their storage, in phase postprandiale. In fact, when the content of proteins of a meal increases, passing from 0,36 to 2,77 g/kg/j, the synthesis of body proteins is more stimulated and the degradation of muscular proteins, more inhibited. At least, in the still young adult.

… And according to the age

The other work completed in young rats and old rats (which measured the speed of degradation of proteins of the muscle after a meal) showed that, with the advance in age, the food catch did not manage any more to inhibit both and before the degradation of muscular proteins. In the old animals, there exists, after the meals, a defect of regulation of the principal way of degradation of contractile muscular proteins. In the same way, the stimulation of the synthesis of proteins after a meal would be less. For lack of compensation of the proteinic losses by the food catch, the decline of the muscular mass would be then inexorable: about 0,5 to 2% per annum. Moreover, at the man, the reduction in this thin mass would be associated with an increase in the storage of the lipids, so noxious for the organization.

The role of leucine

However leucine seems to play a key function in the control of the proteinic mass. It would act by giving a signal able to control the protéosynthèse and the proteolysis. In the old rat, studies clearly showed that the only fact of adding leucine to the food was enough to restore at the same time the synthesis of proteins and to block their degradation. A mode rich in leucine could thus allow a real saving of muscular proteins and, therefore to fight against the sarcopénie of the elderly…

Dr. Nathalie Szapiro - Source: QUOTIMED- June 2007

According to a communication of Didier Attaix, Dominique Dardevet, Lydie Combaret and Laurent Mosoni, unit of human nutrition and research center in human nutrition of Auvergne, Inra Clermont-Ferrand.

OMEGA 3 AND DISEASE Of ALZHEIMER

Preceding studies had suggested that the docosahexaénoïque acid (DHA) could appear useful in the treatment of the disease of Alzheimer, but this new study is the first, according to the researchers, to show that it could delay or prevent the development of the disease late in the life.

In this study, researchers examined the effects of the DHA on mice produced to develop the cerebral plates associated with the disease with Alzheimer.

A group of animals received a food resembling a typically American food with ten times more fatty-acids omega-6 than of omega-3, as those which one finds in the sunflower or groundnut, corn oils. A high report/ratio omega-6 on omega-3 is associated with an increase in the risk of many diseases. 

Three other groups of animals were nourished with a healthier food bringing a 1:1 report/ratio of omega-6 on omega-3. One received a supplementation in DHA and two other groups, DHA more of the fatty-acids omega-6. The quantities of calorie and protein, carbohydrates were identical in all the modes.

 
After three months, all the mice having received a food rich in DHA had lower beta-starch protein levels and tau that those in the reference group. But at the end of nine months, only the mice receiving the food only enriched in DHA had lower levels of these two proteins.

The researchers concluded from it that these results suggested that the DHA better only acted that associated with the fatty-acids omega-6 and that studies on the man were now necessary to evaluate how the fatty-acids omega-3 could act against the disease of Alzheimer.

(Newspaper off Neuroscience, April 18,2007, vol. 27, News release, University off California, Irvine.)

The ASPARTAME DOES NOT MAKE SECRETE INSULIN!

The consumption of aspartame - one of the intense sweetening substances most frequently employed and most popular - is especially justified by the fact that its use does not generate any heat. The aspartame, like all the intense sweetening substances, rather has advantages for the diabetics. In addition, it has an interest in protection against the decays.

Sweetened savor and insulin secretion 

The assumption that sweetened savor can cause an insulin secretion ordered by the brain (cephalic-phase insulin release (CPIR)) was formulated several times. According to this assumption, the insulin secretion without contribution of glucose would cause a fall of the glycemia what classically involves a feeling of hunger… The sweetening substances largely used by the obese people to lose weight would thus have an opposite effect with that required. No study highlighted this phenomenon neither France (1), nor in the United States (2). More recently, one studied if a food edulcorated with the aspartame could modify thermogenesis in comparison with a food sweetened with saccharose, no significant difference could not be highlighted (3). One must notice that as a basis studies having been used for this assumption were made on whole small numbers of individuals, and that one observes great individual variations in the rate of the glycemia after the catch of a sweetened drink. Moreover, the results vary according to the operating conditions.

Edulcorated drinks: answers pancreatic and cerebral

It was well established by several free-lance works that, contrary to a too widespread idea, the solutions (or drinks) containing intense sweetening substances do not cause insulin secretion due to their sweetened taste (4). Since there is no insulin secretion due to the presence of intense sweetening substances, there is no either reactional hypoglycemia likely to produce or of magnifier the feeling of hunger.

Very recently, a study using the imagery by functional magnetic resonance showed that the hypothalamus, a structure of the brain very implied in the ordering of the appetite and food consumption, does not react at all in the same way after the presentation of a solution of aspartame or after that of a solution of glucose (4). Whereas the hypothalamus modifies its activity in answer to stimulation by glucose, this activity remains unchanged following the presentation of a solution of aspartame. It thus seems that neither the pancreas (not of insulin secretion), nor the brain (not of modification of the hypothalamic activity) are deluded by the taste sweetened with the aspartame and that they do not confuse it with that of sugar.

Moreover, one review of the studies available on the aspartame and controls it glycemia is available in a recent publication (5). The authors concluded that in five well undertaken studies, the addition of aspartame to the food of a person diabetic, in single amount or for one prolonged period, did not have any effect on control of the glycemia. Moreover , there was no effect on the indicating parameters of a against-regulation of insulin.

Intense sweetening substances and taste for sweetened

One often intends to say that the use of intense sweetening substances would be likely to reinforce the craving for sweetened in the adult, and especially in the child. There does not exist scientific checking of this assumption. No study shows that the exposure to products containing of the intense sweetening substances makes consume more sugar, whether it is in human subjects or animals of laboratory. The few data of which we lay out indicate the opposite rather, i.e. the ingestion of products containing of the intense sweetening substances makes decrease that of products containing of truths sugars.

 
Such an effect was noticed in population SUVIMAX : the consumers of edulcorated products have a less sugar consumption than nonthe consumers (6). Another recent study at people in ponderal overload showed that when one asks them to consume great quantities of edulcorated drinks each day, their consumption of products containing of sugars decreases, a modest effect but nevertheless associated with a weight loss (7).

Assessment

Neither the aspartame, nor the acésulfame-K cause secretion of insulin or by glycemic variation, they do not increase the appetite and do not make grow bigger. On the contrary, it was proven by scientific studies that the intense sweetening substances can help to reduce or to maintain the weight while satisfying the requirement in sweetened savor.

The aspartame and the acésulfame-K even can, within the framework of a mode balanced where the total caloric intake is controlled, to contribute to the weight loss. Thus, after having carried out the synthesis of 45 studies undertaken on this subject by the international scientific community, Doctor Barbara Rolls, considered as the world specialist in the food behavior, affirms today that the aspartame does not cause to increase the food catch; studies with short and long-term even showed that the drink or food consumption edulcorated with the aspartame is associated either with any change or with a reduction with the food catch.

Today a broad scientific consensus has been obtained following the very many work completed for more than 25 years. It is generally allowed that, in so far as the presence of intense sweetening substances in a product creates indeed a reduction of its energy density, the consumption of this product can support a reduction in the total energy contributions under certain conditions. Even if an energy “compensation” is observed, it is generally insufficient, which makes it possible indeed to observe a clear reduction of the contributions (8). Consequently, the sweetening substances do not stimulate the appetite, do not support the hyperphagie and do not make grow bigger.

References:

(1) Am J Nutr covering joint. 1997 Mar; 65 (3): 737-43

(2) Physiol Behav. 1995 Jun; 57 (6): 1089-95

(3) Appetite. 2000 Jun; 34 (3): 245-51

(4) Smeets WFP, of Graaf C, Stafleu has, van Osch MJP, van der Grond J. Functional magnetic resonance imaging off human hypothalamic responses to sweet taste and calories. Am J Covering joint Nutr 2005; 82:1011 - 1016.

(5) The Clinical Evaluation off has Food Additive: Assessment off Aspartame. 1996. Revised by C. Tschanz and Al CRC Near.

(6) Bellisle F, Altenburg de Assis MY, Fieux B, Preziosi P, Galan P, Guy-Large B, Hercberg S. Use off “light” foods and drinks in French adults: biological, anthropometric and nutritional correlates. J Hum Nutr Diet, 2001; 14: 191-206.

(7) Raben has, Vasilaras TH, Mosser AC, Astrup A. Sucrose compared with artificial sweeteners: different effects one AD libitum food intake and body weight after 10 wk off supplementation in overweight subjects. Am J Covering joint Nutr 2002; 76:721 - 729.

(8) Of Hunty has, Gibson S, Ashwell Mr. has review off the effectiveness off aspartame in helping with weight control. Br Nutr Foundation Nutr Bull 2006; 31: being printed.

ANTIOXYDANTS AND MEDIAE: LET US RESTORE THE TRUTH!

“The therapeutic use of certain supplements containing antioxydants could make increase death rate, affirm Danish researchers whose work was published by the Newspaper of American medical Association (JAMA) 1.

These researchers analyzed the results of 68 clinical trials carried out near 232 606 subjects. In each one of these tests, a group received a supplement containing one or more antioxydants (beta-carotene, vitamin have, vitamin E, vitamin C or selenium, separately taken or in association), while an other group took a placebo or any supplement.

The participants were reached various diseases (turbid coronary or cardiovascular, Parkinson's disease, etc). They were sometimes smokers or alcoholics, some were elderly living in reception centres and some were individuals in good health belonging to none of these categories. For the analysis, one counted the deaths which have occurred during the tests, whatever is the cause.

The results indicate that 13 % of the participants who took an antioxydant supplement died against 10,5 % of those of the reference groups. After having eliminated the tests which they judged “at the high risk of skews”, the researchers arrive at 15,5 % of dead on the side of those which took a supplement, against 11,2 % at the witnesses.

According to Jean-Yves Dionne, pharmacist, the variables are too numerous in this méta-analyzes so that one can draw a clear conclusion. “The authors, says it, chose to associate tests carried out with or without placebo, studying the effects of five different substances, catches alone or in association, according to the cases, on completely heterogeneous groups of subjects. These variables bring all their batch of skew and can thus, if they are not taken into account, distort the results.”

Jean-Yves Dionne in addition points out that one of the five studied substances, the vitamin has, is not regarded as an antioxydant. This vitamin, taken in excessive quantity, can have toxic effects on the organization. “One can wonder about the reasons which encouraged the researchers to include this substance in their analysis.”

 Pierre Lefrançois - PasseportSanté.net

1. Bjelakovic G, Nikolova D and Al Mortality in Randomized Trials off Antioxidant Supplements for Primary and Secondary Prevention: Systematic Review and Meta-analysis. JAMA. 2007 Feb 28; 297 (8): 842-57.

2. Siems W, Wiswedel I, Salerno C. Beta-carotene breakdown products may odd mitochondrial functions--potential side effects off high-amount beta-carotene supplementation. J Nutr Biochem. 2005 Jul; 16 (7): 385-97. Review.

3. Miller ER 3rd, Pastor-Barriuso R et al. Meta-analysis: high-proportioning vitamin E supplementation may increase alcause mortality. Year Intern Med. 2005 Jan 4; 142 (1): 37-46. Epub Nov. 2004 10. Full text: www.annals.org

The BENEFICIAL EFFECTS Of a DIET SUPPLEMENTS OUT OF LEUCINE

A food mode supplemented out of leucine present of the beneficial effects on the maintenance of the muscular mass during ageing: researchers of the INRA of Clermont (1) whose work is published in “Newspaper off Physiology” and who work on the food during ageing, have just developed a nutritional strategy aiming at slowing down the sarcopénie by adding an amino-acid, leucine, with the food intake.

As in all fabrics, the muscular proteins manufactured (synthesized) and are constantly degraded. In the adult, the two processes are balanced (balances nitrogenized), which makes it possible to maintain a mass muscular constant. During ageing, as from 40 years, it gradually occurs an imbalance and the degradation of muscular proteins becomes slightly higher than the proteinic synthesis. This led to a progressive loss of muscle of about 0,5 to 2% per annum called sarcopénie. It is responsible for the reduction of the mobility and the autonomy of the elderly but also of their capacities to remain in good health. Researchers of the INRA of Clermont (1) which works on the food during ageing, have just developed a nutritional strategy aiming at slowing down the sarcopénie by adding an amino-acid, leucine, with the food intake.

Immediately after a meal, the degradation of muscular proteins is normally slowed down and the proteinic synthesis is stimulated. These adaptations are in particular controlled by the massive contribution of amino-acids coming from the digestion of food proteins. At the old rat and the man, the synthesis of muscular proteins is stimulated and the degradation of proteins is not reduced any more. Lydie Combaret, Dominique Dardevet and their colleagues of Research center INRA of Clermont-Ferrand-Theix (Research center in Human Nutrition of Auvergne) have just shown that the addition of an amino-acid, leucine, in the food intake of the old rat makes it possible to return in a state observed in the adult animal.

The researchers measured the speed of degradation of proteins of the muscle after a meal in adult rats 8 months old and old 22 month old animals. They highlighted an complete absence of reduction of the degradation of proteins of the muscle in the old rats, which results in an imbalance between the speed of synthesis and degradation of these proteins. They then added leucine in the food intake of the rats and showed that the normal answer is restored. In the old animals, there exists after the meals a defect of regulation of the principal way of degradation of contractile muscular proteins (called ubiquitine-protéasome-dependant). The leucine addition in the food intake of the old rats corrects this defect.

This work presents an main interest for three reasons:

• the defect of regulation of the degradation of proteins of the muscle after the meals partially makes it possible to explain the progressive protein loss during ageing.
• these data reinforce the concept of coordinated regulation of the degradation of muscular proteins and the proteinic synthesis by the amino-acids, because a mode rich in leucine also presents a beneficial effect on the proteinic synthesis like had already shown it the researchers of the INRA of Clermont (2).
• this work suggests that the addition of leucine in the meals of the elderly and/or the rich food consumption in leucine (primarily of animal proteins as proteins of the whey) could have a beneficial effect on the maintenance of their muscular mass.

References:

(1) “defective leucine-supplemented diet restores the off postprandial inhibition has proteasome-depend proteolysis in aged rat skeletal muscle”. Newspaper off Physiology, vol. 569,489-499, December 2005. Lydie Combaret*, Dominique Dardevet*, Isabelle Rieu, Marie-Noëlle Pouch, Daniel Béchet, Daniel Taillandier, Jean Grizard, & Didier Attaix.
*Les the first two authors contributed in a way identical to this work. Unit of Human Nutrition, Centers INRA Clermont-Ferrand-Theix, department human Consumption.

(2) “Leucine-supplemented meal feeding for ten days beneficially affects postpran dial muscle protein synthesis in old rats”. Newspaper off Nutrition, vol. 133,1198-1205, 2003. Isabelle Rieu, Claire Sornet, Gerard Bayle, Jacques Prugnaud, Corinne Pouyet, Michele Balling up, Isabelle Papet, Jean Grizard, & Dominique Dardevet.  Center INRA Clermont-Ferrand-Theix, départment human Consumption.

With the Talks with Bichat

GOOD USE OF THE SWEETENING SUBSTANCES

Many rumors and false ideas still run on the effects of the intense sweetening substances (acésulfamne-K, saccharin, aspartame, néotame, sucralose). At the time of the Talks with Bichat, France Bellisle (Inra) and Dominique Parent-Massin, professor of food, expert toxicology at Afssa (Agency of public health of food), restored the reputation of these substitutes of saccharose. And fixed the limits of their use.

The TASTE OF SUGAR appears very early, as of the uterine life. With the birth, when one gives a liquid sweetened to a baby not nourished yet, its face slackens, it licks the lips, outlines a smile. This pleasure does not leave us. However sugar stimulates food consumption and presents, in itself, an energy value of 4 calories per gram. At the time of the Suvimax study on the food behavior of the French, the researchers noted that 9% of the daily calories of the adults come from sugar. An upward trend with the passion for sodas. From where the idea to replace it by sweetening substances in order to reduce the energy contribution. But the products light always do not hold their promises, warns France Bellisle. “The intense sweetening substances have a very high capacity sweetening, of the hundreds, even of the thousands, time superior to that of saccharose, they do not have mass. A negligible quantity is thus enough. In the preparation of the solid foods of which it is necessary to preserve the density, the industrialists add glucids or lipids, the energy-savings are not obvious.” An example: a sweetened chocolate posts 513 calories for 100 G and… 510 when it is edulcorated. It is carefully necessary to study the labels before launching out in the purchase of a reduced product. On the other hand, the edulcorated drinks represent a real saving in calories.

It is said that the intense sweetening substances stimulate the appetite because they involve, in compensation of the missing calories, an additional food catch. Certain scientific studies would tend to show that, diffusing near the public the idea that the sweetening substances make eat excessively and thus to grow bigger. However, analyzes France Bellisle, “the capacity to compensate more or less precisely for the missing calories depends on very multiple factors: sex and age of the eater (the younger one is, the more one compensates), nature of food or edulcorated, natural drink of the sweetening substance used, time between the preload and the meal, differential of calories between the edulcorated product and the sweetened product… The potentially beneficial effect of the use of edulcorated products cannot appear that within the framework of a rational food allowing a balance or an energy deficit”.

         Calories in less. Is the weight loss, precisely, real? That is not any more a doubt, now. In a métaanalyse published this year in the United States, 15 studies were retained concerning the effects of the sweetening substances on the energy contributions. They reveal that if the phenomenon of compensation exists indeed, its level is low: thus, the solid food consumers compensate for only 32% of the energy lost thanks to the sweetening substances, and only 15,5% when they are liquids. The sweetening substances allow a reduction of the daily contributions of 10%, a saving in 220 calories per day, which shows a weight loss of 200 G per week, that is to say, in 12 weeks, 2,3 kg for an adult weighing 75 kg.

         Another distinct debate: the sweetening substances do not delude the brain. A study using functional magnetic resonance shows that the hypothalamus of the volunteers does not react when they introduce an edulcorated drink (results published in 2005 in “American Journal off Nutrition”). Better still: the blood samples carried out reveal that the solution of sweetening substance (it was about aspartame) does not have any effect on the glycemia and the insulinemy. This work thus shows that the intense sweetening substances do not stimulate a cephalic phase of insulin secretion.

         A contestable study. The aspartame, particularly, underwent other more violent attacks. A research carried out by the Italian foundation Ramazzini emitted heavy suspicions on the dangers of the aspartame. Work, revealed in July 2005, raised, in the rats subjected to the aspartame, an increase in the incidence, amount-dependant, hémopathies malignant and occurring on a low level, near to the DJA (amount acceptable day laborer) fixed for the man with 40 Mg per kilo of body weight per day. They also noted an increase in the incidence of preneoplasic and neoplasic lesions of the bladder and urinary tracts, as well as malignant schwannomists. Live emotion in the consumers and in the agencies charged to evaluate the toxicity of the food products.

         Thus Afssa in France, Efsa European and the American FDA required to re-examine the protocol of the Italian study and to examine the results. A committee of experts made recently its conclusions not very flattering. “This work does not meet the extremely strict standards according to which the toxicological studies in the animal must be carried out, to be usable in the evaluation of the risk for the consumer before delivering a marketing authorization, explains Dominique Parent-Massin. If it had been presented by an industrialist, it would have been refused because of many methodological skews which it presents.”

         An example, more shouting: research was undertaken until the death of the animals, whereas, concerning carcinogenesis, OECD recommends to stop it at the end of 104 weeks, before the signs of old age do not interfere in the interpretation of the results. The reference groups seem also doubtful, that of the females particularly, for which the incidence of the hémopathies accounts for 8,7%, whereas in the pilot males it would be of 20,7%. Is also disturbing the fact of explaining the increase in the tumors by ethanol and formaldehyde resulting from the metabolism of the aspartame: the first accounts for 10% of the introduced quantity, the hémopathies should appear with amounts much higher than those indicated in the study; the second is indeed cancerogenic, but because it acts on the DNA, but the aspartame is not genotoxic.

         One could also raise that many rats suffered from pneumopathies accompanied by hyperplasies lymphocytaires, which supports pulmonary lymphomas and leukemias…

         The European Agency of safety of food thus maintains its recommendations: a DJA with 40 Mg. An adult should drink 30 pirns of Coke light to reach this threshold! No panic, therefore.

Article of the 20-Sep-2006 by Annie THIEBART

Yell

HARO ON MILK?

PROFESSOR B. GUY-GRAND

Smoke kills! there is little doubt that this aggressive slogan, appeared on the cigarette packs, is justified: a long time ago that the scientific community holds it for truth and the accumulated evidence are there.

Eat keep silent! under this provocative title, and not without humor, International the Courrier review recently reported (December 24th, 2003) the legal combat which are profiled and agitated the Anglo-Saxon world: threaten of lawsuit against fast-food, persons in charge of the plague of obesity (single object of their resentment?), exorbitant costs economic and social of factory feedstuffs (electricity against the oil lamp?), food-drugs creating a dependence (yes of course, each and everyone is depend on the food), more or less aggressive publicity which pushes our dear blond on the track of the junk-foods (that is not completely erroneous!! … some, appears it even would have given up eating!

As if it were not quite clear only not to eat keep silent much more surely and certainly more quickly. To eat gold not to eat, there is not the question of course.

The questions that those are posed which come to require council of us, just like those, much more which do not come, but read or listen to the messages which certain media diffuse, are more concrete: must one accept the incredible one.

To believe what takes with reverse some the most solid certainty and that apparently some “experiments” isolated presented as from the discoveries would come to call into question?

What do they thus have these enlightened gurus who create a new nutritional insecurity? Desire to exist, to be made recognize? the worst would be perhaps than they are in good faith!

We are not those which seek to maintain dietetics and the nutrition in an untouchable dogmatic yoke. Yes the doubt is allowed, it is even a scientific virtue. Reason moreover not to accept that assertions, without any piece of evidence (nor even a reasonable assumption, are launched to the face of the consumer whom they destabilize, just like they undermine the credibility of the judicious speech which professional truths of the nutrition try to hold helped in that by the renewed policy of the public authorities (cf PNS and AFSSA). To adopt isn't the worst methods of an unslung marketing, to be posed like its objective ally?

Why this anger? Is this thus so serious doctor? For some time here that a virus is pointed which does not come us from Asia, is not avian, against which one could have believed oneself vaccinated: milk and its derivatives!

About what is it? For a few months has gone up in power, relayed by certain media general practitioners, a campaign “anti milk”. Until there, some cases had been observed, circumscribed with the sphere of “parallel” medicines infecting some scientific pseudo ideologists, whose sectarian vaticinations remained confidential.

Some samples of the “messages” heard or read that and there (I summarize without caricaturing)

• Calcium, osteoporosis and risk fracturaire, a bond over-estimated under the influence of the dairy lobby;
• Calcium of the plants, an acceptable substitute instead of that of the dairy products, which one disputes in the passing that it is quite comparable;
• Good proteins of milk for calf, not for small men whom they make obese, nor for the adult: did you already see a cow drinking milk?
• Milk responsible for the otitises, the rhinitides, the polyarthritis rhumatoïde, a toxicity sui generis, a clogging of the organization

In short, since journalists, in evil of spectacular, diffuse without sourciller, without critical spirit and debate these false reports; that our patients are tempted to fall into these panels (increasingly many, they question us); that doctors, undoubtedly in good faith but badly trained with criticism prove to be sensitive to this misinformation, reinforce the impact of these ideas without base and systematically advise to stripe milk and its derivatives of ordinary their patients, whatever their disorders and even if they do not have any, it is important to express its concern and to try to light backfires.

Yes, intolerance with lactose by hypolactasy exists in the adult, affecting to differing degree from 5% to 10% of the European populations, much more the Africans and the Asian ones. However the majority of these subjects still have enough lactase to be able to consume without disorder of the considerable quantities of milk (250 ml), if it is associated with other food delaying gastric draining. The yoghourts, the cheeses do not contain them almost more lactose…

Yes still, the allergy to cow's milk proteins exists, occurring in general before the age of 1 year in the child with a frequency estimated about 2.5% much more rarely in the adult. It can take various clinical aspects that the pediatrists know well and its diagnosis obeys precise criteria. The isolated digestive forms cure in more than 2/3 of the cases towards 2 or 3 years.

In all these situations, indeed, the ousting total or partial of the cow's milk (of the other producing mammals lacto also) is advisable.

And which, really thinks that, except exception, for the infant, best milk is not that of his/her mother (even if its own food would gain to improve?) who very preaches the introduction of the cow's milk into the regular food of the young child? Certain milks maternized or of continuation are perhaps not a must but one is not sure whole which they are worse than a too early diversification.

At one time when it is noted that 20% of the men, 30% of the teenagers, 50% of the teenagers and 75% of the ménopausées women consume less of the 2/3 of the contributions recommended out of calcium (it is the dairy lobby perhaps which wrote only the last edition of the ANC?) where the economic consequences and social of the osteoporosis can only worsen with the ageing of the population, it particularly badly had just wanted to put at the index without valid reason milk and even its derivatives. If it is a well shown thing, it is that the calcic capital reached its maximum at the end of adolescence to decrease then gradually. Maximum value and speed of decrease are function of the calcic contributions.

Can one reach correct calcic contributions (around the daily gram) without the dairy milk and derivatives? It is true that the vegetables contain some, but apart from cabbage, certain oilseeds, its absorption is weak: vat one to replace 1 milk bowl (approximately 1/3 with ¼ of the calcic needs) by 2 plates of broccolis, 5 large curly kale plates or 102 nuts? One is of course not against vegetables, on the contrary. Not to await its calcium of the only dairy products, are, to diversify its sources (without forgetting certain mineral water in spite of their sulfates), yes but to completely occur from it in the name of one supposed “toxicity” (not less!). The cows find their calcium in the meadows, it is sure but…. Do not push, one is not oxen.

The size and the weight of French increase, obesity worries us; that a proteinic excess of contribution in the small child can contribute to it, perhaps more surely still heating excess and the excess of grease: skimmed half milk is certainly one of the food which presents the ratios the weakest calcium/energy or calcium/lipids. If animal protein excess there is in the food of French, that of milk are not the only ones in question. And repetitions us that the Man is not made to assimilate proteins of other species: One will defend the anthropophagy!

In the seniors, the problem of the proteinic denutrition becomes major: the lacteous proteins, easily assimilable are a source of choice for them… and tell us neither that the yoghourts “decalcify” nor only the animal proteins (amino-acid sulfur) increase the calciurie (it is true, but the proteinic contribution increases calcic absorption) and the insufficiency out of protein is also a factor of osteoporosis.

One would have expected a stigmatization of the fatty-acids of the dairy products (even when one does not add there a cream) too rich with of saturated, too low in omega 3 but not, absent from a coherent debate which could result in making eat flax with our cows.

As for the balivernes which would connect the milk and secretions of mucus, the multiple sclerosis or the Parkinson's disease (so only it was true! ) cancer… it does not have there the tail of a proof. For the polyarthritis rhumatoïde, some thorough are perhaps started by milk…. But undoubtedly within the framework of an unspecified food allergy already evoked.

The nutrition is a complex science which encounters multiple practical difficulties and is confronted permanently with its psychological, cultural dimensions, symbolic systems and social. It lends obviously the side to drifts, with rational interpretations of irrational, using sophism like means of proof. One can consider that it is its richness. One can see a sign of his brittleness also there. And we keep remain careful and modest are delirious.

Books of Nutrition and Dietetics Vol.39 - N°2 - 2004