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Importance of Cow’s milk in the improvement of bone marrow

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Hemoglobin contained in our red blood cells is one of most significant components that contribute to good health. It performs the life-sustaining function of carrying oxygen from the lungs to the rest of the body. Impurities in blood stream bring about deterioration of hemoglobin level, which in turn deprives the body of adequate oxygen rendering the body prone to diseases of every description. Therefore to maintain good health, it is imperative that we keep our blood free of impurities and ensure adequate supply of fresh blood into the system. Cow’s milk has ingredients which can actualize the elimination of impurities from the blood as well as strengthen the bone marrow which produces the blood cells. The composition of the cow’s milk is illustrated in the following chart,

Cow’s Milk (whole): Nutritional Value per 100 g (3.5 oz) Energy 60 kcal, 25 kj

Carbohydrates 5.26 g Phenylalanine 0.147g Serine 0.107g
Fat 3.25 g Tyrosine 0.152g Water 88.32g
Protein 3.22 g Valine 0.192g Vitamin A equiv 28 03%
Tryptophan 0.075g Arginine 0.075G Thiamine B1 03%
Threonine 0.143g Histidine 0.075g Riboflavin B2 12%
Isoleucine 0.165g Alanine 0.103g Vitamin B12 18%
Leucine 0.265g Aspartic acid Aspartic acid Aspartic acid Aspartic acid
Lysine 0.140g Glutamic acid 0.648g Calcium 11%
Methionine 0.075 Glycine 0.342g Magnesium 03%
Cystine 0.017g Proline 0.342g Potassium 03%

Our organization has discovered and pioneered the uncompromising fact that the formation of blood in our system is enhanced with the support of ‘Cow’s Milk’.

The high content of minerals and vitamins provides the essential nutrition for both strengthening the bone structure and bolstering the immune system.

Most of the patients are weak, often debilitated with loss of weight combined with loss of courage and sense of well being, such patients are very much benefited with the support of cow’s milk. Human milk and cow’s milk have more or less the same nutritional value.

HUMAN MILK COW’S MILK
a.,Protein,1.1% a.,Protein,3.4%
b.,Fat,4.2% b.,Fat,3.6%
c.,Lactose,7.0% c.,Lactose,4.6%
d.,Energy,72kcal/100ml d.,Minerals,0.7%
e.,Energy,66 kcal/100 ml

Important facts regarding Cow’s milk

  • The fat soluble vitamins A,D,E and K are found within the fat portion of the milk.
  • No link has been found between Arthrosclerosis and milk consumption.
  • 250ml of 2% fat milk contains 285 mg of calcium,which presents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult.
    Dairy products has greater availability of calcium than it is found in certain vegetables.
  • Medical research studies shows possible link between low-fat milk consumption and reduced risk of hypertension, coronary heart disease, colorectal cancer and obesity.
  • Overweight individuals who drink low fat cow’s milk may benefit from decreased risk of insulin resistance and type II diabetes.
  • Scientific study has shown that for those women desiring to have a child, consumption of full fat dairy products may slightly increase their fertility chances.
  • Milk is source to have conjugated linolic acid, In vitro studies have shown that it prevents human skin cancer, colorectal cancer and breast cancer and may also help to lower cholesterol and prevent Arthrosclerosis.
  • Cow’s milk improves faster muscle growth.
  • All the vitamins can be dissolved in cow’s milk and can be taken as a good nutritional food supplement.