Dairy products…

They are today at the top of the list of the major food allergens.

They are not quite adapted to human and are hard to digest. Indeed, to digest sugars from the milk (lactose), we need a specific enzyme: the lactase which decreases very rapidly from birth and becomes inexistent from 4 to 6 years old. This enzyme is absent in most of the african and asian populations from birth. These same populations are sometime not affected or significantly less affected by osteoporosis than European populations.

When this enzyme is absent from a population, an intolerance tends to develop, leading to potential inconveniences such as: digestion issues, repeated ENT infections. It is also well known that phosphorus blocks calcium absorption, and milk is richer in phosphorus than calcium. If lactose is absorbed it can be found under the form of lactitol in the eye area and will potentially lead to cataract. It is also why people with diabetes who absorb lactose have vision problems. Taking calcium is not enough, it is about absorbing it!

You will easily understand that the genetic message of the dairy products is not adapted to human: hormones and other growth factors allow veals, kids and lambs to gain several hundreds of kgs very rapidly. These informations are capable of interfering with the well balanced growth of children. Since 1950, french population has gained 10 cm and 10 kg in average.

Regarding the fat contained in milk, it is made of saturated fatty acids which challenge our hepatobiliary system by elevating our “bad cholesterol” levels. Milk also contain foreign proteins difficult to absorb since they are made of gigantic molecules which our digestive system has troubles to break down. This excessive richness leads to a progressive acidification of the body which will need to be eliminated by the kidneys resulting in calcium loss which weakens the bones on the long term. 

Despite its pure white, innocent, and creamy exterior, does milk have a much darker side?

The recommended calcium intake is estimated to be 900 mg per day for an adult and 1200 mg per day for a senior.

We can find it in different almond nuts, dry fruits, legumes, Green leafy vegetables, sardines and several mineral waters.

To conclude on a topic which is often controversial, I suggest to stimulate your curiosity when promotion becomes prescription !

Physalis peruviana (commonly called Cape Gooseberry)

Also called “love in a cage” in France, Cape gooseberries  have been labelled globally a « super berry » as this fruit may be small but is famous in south America for their health boosting properties.

With a size similar to a cherry, it contains tremendous amounts of proteins above other Goji berries: 16% against 14%.

Rich in vitamins A, B, and C, phosphorous, calcium, it has detoxifying, depurative and diuretic powers. The pulp is sometime used directly on areas with pain related to inflammation. It helps to keep prostate healthy.

Cape gooseberry is an adaptogen which allows to reinforce the body against stress.

Cooking Cape gooseberries:

It is mainly eaten raw. Its sweet taste reminds us tomatoes taste. Its flesh is juicy, flavory and slightly acid. It can be eaten as a dessert but also with mixed raw vegetables, fish, meats and poultry.

The beetroot

Its deep purple colour is a representation of its potential; the flavour and health benefits it contains make it a super veggie!

The beetroot is one of the vegetables containing the most anti-oxidizing molecules, real support for our bodies against aging, external attacks and numerous diseases including certain cancers. Interesting pigments can be found in the beetroot leaves. These can be used against an important disease able to lead to blindness known as age related macular degeneration (AMD).

Beetroots can be consumed all year round but are not in season in May and June. There is a point in eating the skin as most of the nutrients are contained there but only if it comes from organic farming. It should be well brushed before consumption.

Strengthen your immune system…

For this, vitamin D is the optimal ally! Known for its action on the bone system, its properties go far beyond.

Numerous receptors of vitamin D were discovered on a number of organs of our body: breasts, colon, muscles, brain, prostate, immune cells and others.

In the right amount, vitamin D has a prevalent role on our immune system, it stimulates our defences when facing microbial invasion. It contributes to maintaining our calcium levels and plays a role in absorbing magnesium and phosphate. Vitamin D also contributes to the development and maintenance of a robust skeleton.

It can delay the occurrence of auto-immune diseases such as rheumatoid arthritis, lupus, type 1 diabetes.

Positive effects were noticed in cases of periodontitis: gum infections, respiratory and vaginal infections.

Vitamin D fights hypertension and decreases risks of heart diseases.

Beneficial role against inflammatory diseases, including those impacting the bowel such as the Crohn disease for example.

It lowers the frequency and severity of depression, may it be seasonal or not.

It has positive effects on the mood and our cognitive ability by maintaining our neurones healthy, especially by preventing or delaying diseases such as schizophrenia.

Protects against certain cancers: ovary, breasts (1), tongue, prostate (2), colon, lungs on which it has a beneficial anti-inflammatory effect. It could have a cytotoxic effect in cancer cells and this while protecting healthy cells (3).

It is likely to increase lifespan and to allow being healthier and living in greater autonomy.

It contributes to the production and maintenance of muscle mass while aging. It improves physical balance and reaction time.

Synthesis of vitamin D depends on many factors: clothing, the latitude you are living in, the season, the time of sun exposure, the air pollution, the skin colour, darker skins synthetise less vitamin D. The age is an other factor the amount of provitamin D3 in the skin decreases over lifetime, where a 70 years old person produces 4 times less vitamin D than a 20 years old.

Vitamin D deficiency can also be important even in hot climate areas since people use large amounts of sunscreen. Vitamin D being stored in the adipose tissue or fat, being overweight can also create deficiency.

Vitamin D is naturally present in numbers of food such as fish oil: cod liver oil, fat species of fish: herring, cooked salmon, mackerel, sardines, eggs, beef liver.

However, be aware that this does not allow you to reach the new current health targets.

For this, it will be necessary to use supplements, talk to your general practitioner or health partner.

For institutionalized or bedridden persons who lack sun exposure, supplements should be used in winter but also in summer.

References :

  1. Kulie T, Groff A, Redmer J, Hounshell J, Schrager S.Vitamin D: an evidence-based review. J
  2. Li H, Stampfer MJ, Hollis JB, Mucci LA, Gaziano JM, Hunter D, Giovannucci EL, Ma J. A

prospective study of plasma vitamin D metabolites, vitamin D receptor polymorphisms, and

prostate cancer. PLoS Med. 2007 Mar;4(3):e103. PubMed PMID: 17388667; PubMed

Central PMCID: PMC1831738. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1831738/7

  1. Norton R, O’Connell MA. Vitamin D: potential in the prevention and treatment of lung cancer.

Anticancer Res. 2012 Jan;32(1):211-21. Review. PubMed PMID: 22213310.