Milk and eggs contain proteins that
have the highest biological values nutritionists would tell you.
Milk for instance is the only food
for human babies for at least 6 months and supplementary feeding needs to be
given after that period for at least 2 years or longer. Milk can support the
growth of not only human babies, but also calves, clubs, kits, pups, or whelps,
of all mammalian carnivorous or omnivorous species of animals because
nutritionally it is a complete food by itself. The main nutrient in milk that
supports this growth is its very high-quality protein complete with all the
amino acids.
So is hen’s egg on which the entire
unhatched chick depends inside its shell until it hatches 20 -21 days later or
up to 30 days for other poultry. Eggs are also an excellent source of
high-quality protein known as its biological value (BV) which is a measure of
how efficiently the body utilizes protein from food. Eggs and milk BV are close
to 100.
Foods with high biological values
typically contain all the essential amino acids in proportions similar to those
required by humans. They contain all the essential amino acids needed by the
body.
Like eggs, milk is also a
nutritionally good supplementary food even for adults. Besides milk and eggs
here's a list of foods with high biological value
Whey Protein: Derived from milk,
whey protein is considered one of the highest BV proteins available. It's
quickly absorbed by the body and rich in essential amino acids.
- Fish: Particularly oily fish like salmon, tuna, and
mackerel are rich in protein and have high BV. They also provide omega-3
fatty acids, which are beneficial for heart health.
- Lean Meats: Lean cuts of beef, pork, and poultry
are rich in protein and have high BV. Choose lean cuts to minimize
saturated fat content.
- Dairy Products: Milk, yogurt, and cheese are good
sources of protein with relatively high BV. They also provide calcium and
other essential nutrients.
- Soy Products: Soybeans and soy products like tofu
and tempeh are plant-based sources of protein with high BV. They are also
suitable alternatives for vegetarians and vegans.
- Quinoa: Among grains, quinoa stands out for its
high protein content and balanced amino acid profile, resulting in a
relatively high BV for a plant-based food.
- Cottage Cheese: Cottage cheese is a dairy product
that's rich in protein and has a high BV. Milk is a popular choice for
athletes and those looking to increase protein intake and to build up
their strength and body mass.
These foods with high protein
content and high BV provide the body with essential amino acids in proportions
that closely match human requirements, making them highly effective for
supporting muscle growth and preventing loss of body weight.
However, I also mentioned in a
separate article milk may not be well tolerated by adult Asians. Drinking
milk in adults may cause diarrhoea due to the presence of milk sugar (lactose)
inside. See my explanation here published on
Tuesday, June 20, 2023
Why
Most People Cannot Tolerate Drinking Milk
https://scientificlogic.blogspot.com/search?q=lactose+intolerance+
We can solve this problem by
converting the milk into yogurt by introducing milk bacteria such
as Lactobacillus bulgaricus and Streptococcus thermophilus to ferment
the lactose (milk sugar) into lactic acid. This process not only thickens the milk
but also changes its flavour and nutritional composition slightly. Once the
milk sugar lactose is converted into lactic acid and is no longer there, the
yogurt is very well tolerated and should no longer cause diarrhoea. If
milk is converted into yogurt, will it retain its high protein biological
values? We shall answer that later.
When milk is converted into yogurt,
it undergoes a fermentation process where beneficial bacteria will be very
useful for gut health. These bacteria called the probiotics found in yogurt are
also found in the gut. There are several other types of probiotics that
contribute to gut health. Some common ones include:
Lactobacillus: This is a type of
bacteria commonly found in yogurt and other fermented foods. It helps in the
breakdown of lactose and supports overall digestive health.
Bifidobacterium: Another group of
bacteria found in the intestines, Bifidobacteria are also commonly included in
probiotic supplements. They help in breaking down complex carbohydrates and
promoting a healthy balance of gut flora.
Saccharomyces boulardii: This is a
yeast probiotic that can help maintain a healthy balance of bacteria in the
gut. It's often used to prevent or treat diarrhoea caused by antibiotics or
infections.
Streptococcus thermophilus: Like
Lactobacillus, this bacterium is often found in yogurt and helps support
digestion and gut health.
While probiotics have been studied
for their potential benefits in preventing various diseases, including colon
cancer, the evidence is still emerging and not definitive. However, probiotics
do play a crucial role in maintaining overall gut health and can contribute to
the prevention of certain gastrointestinal issues such as diarrhoea, irritable
bowel syndrome (IBS), and inflammatory bowel disease (IBD).
The mechanisms by which probiotics
contribute to health are multifaceted. They can help by:
Maintaining gut flora balance:
Probiotics help maintain a healthy balance of bacteria in the gut, which is
essential for proper digestion and nutrient absorption.
Strengthening the gut barrier:
Probiotics can enhance the integrity of the gut barrier, preventing harmful
substances from crossing into the bloodstream and reducing inflammation.
Modulating the immune system:
Probiotics interact with the immune system in the gut, helping to regulate
immune responses and reduce inflammation.
Producing beneficial compounds:
Some probiotics produce short-chain fatty acids and other compounds that
support gut health and may have anti-inflammatory effects.
While more research is needed to
fully understand the role of probiotics in preventing specific diseases like
colon cancer, maintaining a diverse and balanced gut microbiome through a
combination of probiotic-rich foods and a healthy diet is generally considered
beneficial for overall health.
Having explained the above about
microbiome and gut bacteria let us now go from nutrition into food
science.
We can now use our knowledge in
simple food science to make our own yogurt at home. We can of course buy ready
made yogurt from the food shop or supermarket. But they are very expensive. So
we shall make our own.
First we need to buy a cup of
ready-made yogurt with at least two types of milk bacteria inside, namely,
Lactobacillus bulgaricus and Streptococcus thermophilus.
This is how to make our own yogurt.
Bring the fresh milk home and
gently boil the milk in a pot for about 1 – 2 minutes under low fire.
Next, let the milk cool to almost
room temperature. Once cooled, use a clean spoon to add 1 - 2 tablespoons of
the fresh yogurt into the cooled milk and stir.
Do NOT stir the cup of yogurt into
the boiled milk when the milk is still hot. The heat will kill the milk
bacteria, and yogurt cannot be formed. Cool it down first to near room
temperature before stirring in 1 – 2 tablespoons of the fresh yogurt as a starter.
Then cover the pot of milk to
prevent other bacteria entering into the milk. Leave overnight in a warm place.
Do not put the pot of milk inside the refrigerator as yet. Leave it covered in
a warm place in the kitchen so that the live milk bacteria as a starter from
the cup of fresh yogurt can ferment the milk.
Once yogurt has been formed only then you should keep it inside the
refrigerator, but not before that, else yogurt will not be formed from the milk
if it is too cold inside a refrigerator. After the yogurt is formed, you need
to put it inside the refrigerator to prevent other bacteria from entering.
The next morning about 8 – 10 hours later after stirring in the starter
yoghurt, all the milk should be converted into yogurt by the bacteria in the
yogurt you bought. If the milk has not turned into yogurt within 8 –
10 hours, leave it for another 4 hours. If the milk still has not turned into
yogurt, then the starter yogurt you bought from the supermarket did not contain
live bacteria inside. In that case throw it away and try again using
fresh milk and another different cup of yogurt. Make sure the milk and the
cultured yogurt you bought have not exceeded their expiry dates else the
bacteria were not there.
Now scoop up a bowl of the
home-made yogurt and add in 1 -2 spoonfuls of sweetened condensed milk together
with some fresh fruits or canned peaches, apricots, and pineapples with its
syrup. The canned fruits with the syrup or freshly cut fruits can be kept
cold in a refrigerator beforehand.
Your home-made yogurt will save you a lot of money instead of buying many cups
of them from the supermarket. Yogurt eaten with canned fruits and
syrup inside is quite tasty and very nutritious. You can make as many pots of
home-made yogurt as you want cheaply by using the Lactobacillus bulgaricus and
Streptococcus thermophilus present in the manufactured yogurt to ferment the
lactose (milk sugar) into lactic acid. While the overall protein content
remains relatively similar between milk and yogurt, the biological value (BV)
of the protein may change slightly due to the fermentation process, but still
contains high-quality protein with essential amino acids, similar to milk.
Some studies suggest that the BV of
protein in yogurt may be slightly higher than that of milk due to the
fermentation process, which can make the protein more easily digestible for
some individuals. Additionally, yogurt contains probiotics, which can benefit
gut health.
In summary, while there may be minor changes in the biological value, yogurt
remains a nutritious source of protein with valuable health benefits.
I hope my recipe as a food scientist and a food quality controller and as a
nutritionist helps. But other clinicians with an MD may not know this.