Since the Neolithic revolution, the great majority of milk was consumed as fermented milk and fermented milk products. However, an unnoticed dramatic change occurred with the introduction of pasteurization and refrigeration of milk, which preserved milk’s bioactive exosomal miRs, allowing them to enter the human food chain in large-scale. Pasteurization thus preserves milk’s bioactive mTORC1 activators including galactose, essential amino acids, and exosomal miRs, whereas fermentation degrades galactose, essential branched-chain amino acids, MEX and their miRs, respectively. Whereas addition of milk to a meal increases postprandial insulin levels, addition of yogurt reduces postprandial insulinemia, thus reduces insulin-mediated mTORC1 signaling.
Non-fermented pasteurized cow’s milk represents the closest replica of bioactive native milk providing abundant BCAAs, bioactive exosomal miRs, and galactose released from lactose by humans with LCT mutations exhibiting lactase persistence. All these milk-derived compounds synergistically activate mTORC1, the driver of growth and anabolism.
The improvement of milk hygiene by pasteurization and refrigeration unintendedly introduced a new risk factor: non-fermented pasteurized milk. In a large scale, pasteurized milk entered the human food chain, efficiently and persistently promoting mTORC1 activation, a key mechanism of aging. Therefore, non-fermented milk should be regarded as a critical food component promoting natural aging and disturbing stem cell homeostasis.
This is very interesting. Something to think about for sure. My digestion does not tolerate milk anymore, but I do eat a considerable volume of Greek yogurt. When I was a kid I drank a few gallons of milk every week. Maybe that’s why I’m bigger than everyone in my family’s history. I’m not sorry.
“All these milk-derived compounds synergistically activate mTORC1, the driver of growth and anabolism”
This actually suggests that milk is probably just about the perfect post-lifting weights drink, an idea which seems to be backed up by generations of bodybuilders. However, in the absence of a recent weights session, it would seem that yogurt or kefir are probably healthier choices. This makes me wonder, though: are you better off having milk vs. Greek yogurt after working out?
Outside of fermented milk products, I generally only use organic heavy cream. I figure that the milk solids will be less, whereas the milk fat will be more. Can anyone confirm if the use of heavy cream mitigates the griwth aspects of non fermented milk products?
“predominant fatty acid of milk triacylglycerols (TAGs), transported via milk fat globules (MFGs), is the saturated fatty acid palmitic acid (C16:0) [98,99,100]. MFG is a rapid conveyor of energy through its TAG core [101]. Palmitic acid, which after intestinal TAG hydrolysis and re-esterification into chylomicrons serves as an energy source, when catabolized by mitochondrial β-oxidation generates ATP [102,103]. ATP via inhibition of AMP-activated protein kinase (AMPK) activates mTORC1 at the lysosome”
On the other hand, ATP is not too uncommon in people that are alive at all,
I would think that it depends on how much of the microRNA are in the fat. With milk, it is not only BCAA, but basically everything is designed to make the infant grow, the galactose, the sort of fats,…
Google AI says “Greek yogurt or cottage cheese is better than regular yogurt”, What do you think?
Possible Explanation:
One proposed reason for this difference is the removal of whey during cheese production, as the whey fraction contains branched-chained amino acids that may stimulate IGF-1 production.
Interesting. Although I note that cottage cheese is a classic food choice amongst bodybuilders (due to it’s very high protein content), so it’s hard to imagine that it wouldn’t upregulate mTOR significantly. I was unaware of the lack of IGF-1 activation for it, though. I think a question is, which matters more for increasing cancer risk: mTOR or IGF-1?
Should we take into consideration that many products with fermented milk are not pasteurized or sterilized. They contain live micro-organisms that may eventually reach the gut and change the bacterial flora for the good.Probiotica,
