Which patients should not drink goat's milk. Milk in folk medicine

Nature provides a person with invaluable health benefits - this is a great variety of natural products. One of the most outstanding is goat's milk. The goat was one of the first to be domesticated by man. How useful this milk is has been known since the end of the 19th century. Goat milk: its benefits and harms cause a lot of conflicting rumors. Let's continue with the facts.

Goat milk: benefits

Undoubtedly, goat's milk is a "treasury" of vitamins, minerals, antioxidants and essential amino acids. Namely:

• vitamins of group B (participate in metabolism and hematopoiesis, are very important for the nervous system of the body);
• beta casein. This is a special type of protein that acts as an active immunomodulator. In general, goat's milk contains twice as much protein as cow's milk, as well as B vitamins;
• selenic acid is involved in immune processes;
  calcium, as we know, is necessary for the formation of bone tissue, indispensable for the proper functioning of the nervous system, blood circulation and blood vessels;
• magnesium is important for the processes of cell regeneration and growth, resists the deposition of salts in the genitourinary system, cleanses the body, removes radionuclides, and is necessary for the normal functioning of the intestines;
• manganese also has a positive effect on the functioning of the kidneys, as well as the brain, pancreas, liver, metabolism;
  histidine is an essential amino acid. It is used in the manufacture of medicines for the treatment of hepatitis and other gastroenterological diseases;
• Cystine is an amino acid that is one of the most powerful antioxidants known to science. Its effectiveness increases when combined with selenium and vitamin C, identified in the composition of this product. For this reason, it is generally accepted that goat's milk promotes the removal of radiation and heavy metals;
• vitamin A. Another antioxidant that binds and removes free radicals from our body. Affects the skin and immune processes.
  vitamin D is involved in the processes of distribution of calcium and phosphorus, phosphorus (together with calcium, the fundamental substances for our bones);
  phosphates, which lower the acidity of the stomach.

Also: choline, lecithin, albumin, globulin, and biotin.
It is worth noting that goat's milk proteins are digested better than in cases of allergy to cow's milk proteins.

Goat milk: treatment

Goat milk is used in the treatment and prevention of:

• diseases of the stomach, duodenum and thyroid gland;
• tuberculosis and diabetes;
• excretion of salts of heavy metals from the body;
• recovery after chemotherapy;
• food poisoning;
• heartburn;
• gastritis and stomach ulcer;
• colds;
• insomnia;
• with migraines;
• allergy.

It is also worth noting that the complex composition of goat's milk depends on the region and the conditions of the goat's keeping and, as a result, may vary slightly.

Cystine is an amino acid that is one of the most powerful antioxidants known to science. Its effectiveness increases when combined with selenium and vitamin C, identified in the composition of this product. For this reason, it is commonly believed that goat's milk contributes to the removal of radiation and heavy metals.

Goat milk: who is contraindicated

Due to the high protein content, goat's milk is not recommended for people with renal insufficiency, in case of individual intolerance, due to the high fat content, goat's milk should be used with caution with thick blood, because. it significantly increases its hemoglobin content, or consumed in a diluted form. In cases of pancreatitis, due to the high fat content, this product should be consumed in limited quantities. children under 1 year old should not be given either cow's or goat's milk, even in diluted form, because. kidneys at this stage are not fully formed.

It's no secret that many livestock products are used not only as tasty food, but also as a means to treat various diseases. The properties of these very products, their pros and cons for many years and centuries have been studied by man in order to avoid side effects and harmful effects on the body.

Dairy panacea for various diseases

Milk and dairy products have long been known for their healing properties and are widely used in folk medicine. They are not neglected by nutritionists, who often prescribe milk diets or fasting days based on milk to sick and obese people.

In those places where people keep cattle (mostly villages and towns, as well as small towns), the method of treatment with dairy products is much more developed and is used quite often.

Milk in the treatment of colds

For example, hot milk, along with some additives: pepper, butter, garlic, honey, soda, was used to treat colds and throat diseases. Often, milk was consumed together with oatmeal, making a mixture of these two components.

Children suffering from colds were given a compress of warm baked milk. This remedy also helped with wounds and cuts. In addition, baked milk was often used as an antidote for snake bites.

If a person suffered from lung diseases, including tuberculosis, then oats were boiled in milk and given to the patient.

Goat and sheep milk

In Ukraine, Belarus and Russia, it was customary to use goat's milk, and sometimes sheep's milk, for lung diseases and pulmonary tuberculosis.

Goat milk is also considered to be very useful and healing for people suffering from gastric diseases accompanied by fever and diarrhea, since a goat always grazes only in those places where the grass is bitter, and bitter, as you know, has a very positive effect on digestion.

If a person has been poisoned by a poison of any origin, then in this case sheep's milk helps a lot. In addition, it improves complexion and stimulates the brain. But sheep's milk is much weaker in its properties and effect than goat's.

In some areas of the above countries, mare's milk was also used as a panacea for many diseases. It can be used for scarlet fever, whooping cough, asthma and pulmonary tuberculosis and other respiratory diseases.

Of course, milk cannot fully replace modern medicines. But it can be a great addition to medical treatment, and also help out for a while in situations where it is not possible to immediately consult a doctor.

The book is based on the personal medical experience of the author and the results of modern research by scientists and doctors of major medical centers in our country and abroad. For the first time, the reader will get the most complete, scientifically based understanding of the unique nutritional and medicinal properties of goat's milk. The publication can be called a popular encyclopedia of a product that was admired by all famous doctors from Hippocrates and Avicenna to Botkin and Speransky. Today, when the demand for environmentally friendly, natural and healthy food products has especially increased, the appearance of such information is very timely and relevant. Irina Makarova has her own farm, has kept goats for twenty years, uses milk for medicinal purposes and observes amazing results in the healing of her patients. Each of us heard that goat's milk is useful. And about why and to whom it is useful, only a few know. What diseases can be treated with it? How does it affect the body of a healthy and sick person? How is it different from cow's milk? The book answers these and many more questions. It provides examples from the history of different times and peoples, gives practical recommendations on a diet taking into account specific diseases: arthritis, gastritis, pancreatitis, peptic ulcer, heart disease, dysbacteriosis and even diabetes recede before the unique natural elixir - goat's milk! The book is written in an easy and exciting way, in an accessible language, contains exciting stories, sensational discoveries and extensive medical knowledge. No one will remain indifferent: doctors, mothers, and any person who wants to improve their health and live a long and active life will find useful information here.

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by the LitRes company.

goat milk treatment

Strengthening immunity

The first thing that happens when you start drinking goat's milk is that you just stop getting sick. Your body becomes immune to infections, colds and flu, and chronic inflammatory diseases stop on their own.

“I grew up on goat's milk,” says physician Galina Sergeevna Ryumina, “and for thirty years of continuous work, and even with a busy urban lifestyle, I never took a sick leave even during a flu epidemic, thanks to good health, laid down in childhood goat milk nutrition. Today, I recommend it to my patients as an ideal immune booster, and I don't know of a single case where it didn't help. Where goat's milk is drunk, there is no need for medicines and doctors."

Each victory over the disease is, first of all, strengthening the immune system. From personal experience, I know many examples of how eating goat's milk turns a weakened body into an impregnable fortress for diseases.

For example, the story of three-year-old Anton. During his few years of life, the boy had been ill with almost all known childhood diseases. His tonsils often became inflamed, his ears hurt and purulent discharge from his nose appeared. All these symptoms were accompanied by a sharp increase in temperature. Parents despaired of curing the boy from constant colds. The child was so prone to infectious diseases that they had to constantly give him antibiotics, immunostimulants and vitamins, from which he developed an allergy. But the inflammatory processes in the respiratory tract did not stop. Vice versa! The child was even more weakened, and the temperature was now constant.

Parents were looking for a new potent remedy that strengthens the immune system. I recommended that you include freshly milked goat's milk with the addition of freshly squeezed carrot juice in your daily diet. And until the child is strong enough, stop attending kindergarten.

This new medical nutrition gave results very quickly.

After three months of therapeutic nutrition, the boy's condition began to noticeably improve. He has improved and grown considerably. The pain in the ears stopped, the temperature never rose. The child stopped getting sick. “It’s amazing that we achieved this without taking any medication,” Anton’s mother said, beaming with joy. Today Anton goes to the third grade. He constantly drinks goat's milk and has never missed school due to illness during this time. Parents treated the boy with the most modern medicines that medicine has today, but none of them helped like fresh goat's milk. It strengthens the immune system so much that now the child's body itself successfully copes with any infection.

Another example. There are three children in the family of Alla and Viktor Chistyakov. Frequent colds with the onset of autumn cold weather, their number one problem. Not a year passed without all the family members having had respiratory diseases at least once. Gradually, acute diseases turned into chronic ones. Parents and children constantly took medicine for coughs, nasal congestion, and sore throats.

To break the vicious circle of disease, I suggested that they strengthen their immunity with a daily intake of one or two glasses of goat's milk, and the result was not long in coming. “For a long time we have not felt such a rise in strength, vigor and desire to lead a healthy lifestyle.” Now, when the whole family drinks goat's milk all year round, in the summer at the dacha, and in the winter the head of the family specially goes to the village to get it, no one needs to take medicine!

Strengthening the immune system is not too late at any age. There is another little story about this.

Anna Petrovna, a nurse with forty years of experience, told me that even at the age of 78 she cannot do without goat's milk, considering it the best medicine for all diseases. “Yes, I can’t imagine my life without goats. I grew up in a family where goat milk has always been treated with respect. My grandmother had eleven children, all of whom survived and grew up healthy because they drank goat's milk. My mother was a famous healer, she knew folk medicine well. She collected and used many herbs, but she appreciated the medicinal properties of goat's milk especially highly. For as long as I can remember, she always recommended drinking it to people who turned to her for help. They have been treated and are still treating many diseases. I worked for forty years as a nurse in a tuberculosis dispensary and I am sure that I did not contract tuberculosis only because, on the advice of my mother, I constantly took goat's milk.

From generation to generation in our family were engaged in both goat breeding and healing. Now my children and grandchildren continue this tradition. They have become doctors, treat people and recommend that their patients include goat's milk in their diet. And recently, my daughter came from advanced training courses for doctors and brought lecture notes on the benefits of goat's milk. It's unexpected and nice. Therefore, modern science has seriously taken up the study of the properties of the most valuable product of nature.

Traditional medicine has known and used the anti-inflammatory and immune-boosting properties of goat milk since time immemorial. Thousands and thousands of people with his help got rid of severe diseases. Vera Vasilievna Shibalova, an experienced doctor who is well acquainted with traditional medicine, told such a case from her practice. “Once, when I was working in a rural hospital, one of my patients, an elderly woman, shared a recipe that saved her from tuberculosis during the war. The recipe is very simple: crush dry garlic into powder, add one teaspoon to a glass of fresh goat's milk. Drink three times a day for a month. At that time, I had a patient from a neighboring village who had suffered from tuberculosis for 15 years. I decided to try the recipe and explained in detail what to do. Without waiting for the autumn to ripen the garlic, she cut off its young green sprouts, dried it and began to drink it with goat's milk. A month later I went for a routine examination. Tuberculosis was not found. The doctors could not believe their eyes. They ask how they were treated. She replied, "Your doctor's prescription." I was called to the city health department to see the chief doctor, and I told him about this remedy. In this way, I have already helped many of my patients recover from tuberculosis.”

Fresh goat milk is such a powerful immune booster that it can fight not only colds and infections, but even cancer! Its exceptional immune-boosting properties are used by the most advanced medical centers. For example, such as the world famous Czech Institute of Pulmonology. On the basis of his sanatorium in Pleshi, 35 kilometers south of Prague on the banks of the Rutava River, patients with tuberculosis and lung cancer are being treated.

Goat's milk is included in the complex of therapeutic agents. It is delivered from a farm located in Nedoshiri, a 20-minute drive. The improvement in the condition of patients after they start taking goat's milk is so noticeable that doctors recommend continuing to drink it even after the end of the sanatorium course.

Often, a successful combination of medical care and goat milk nutrition leads to a complete cure for cancer and tuberculosis.

The latest discoveries of scientists have become the clearest evidence of the antitumor and immunostimulating properties of goat's milk.

For example, Norwegian doctors examined 48 thousand women for 6 years and found that drinking a lot of milk in childhood reduces the risk of breast cancer in adulthood by 56%. A number of other studies have shown that milk protects organs such as the stomach, colon, prostate, and kidneys from cancer. Due to the presence of conjugated linoleic acids in it. In the amount necessary for the treatment and prevention of cancer, they are contained in the milk of only those animals that graze on pastures or eat freshly cut green juicy grass.

One of the unforgettable examples related to successful protection against cancer was the case of 58-year-old Evdokia K. Because of a malignant tumor, part of her stomach was removed. She spent a month after the operation in critical condition in the intensive care unit. When she was brought home, she could not stand on her feet due to weakness. In addition, she was tormented by postoperative pain in the stomach, which was aggravated by any food taken so much that she could hardly eat. In order to somehow maintain her strength, the patient tried to drink goat's milk. It turned out that this is the only food that an inflamed stomach can accept. Goat's milk not only did not cause pain, but, on the contrary, significantly reduced it. Each drink brought measurable relief.

After a month of eating only fresh goat's milk, the pains completely stopped, and the woman quickly began to recover. Today, ten years later, she annually undergoes preventive examinations at the oncology center. The results show that her stomach is in excellent condition, the disease has been overcome and there is no need for any additional treatment. All these years, Evdokia continues to drink a glass of fresh goat's milk every day. Her immune system was so strong that it did not allow new malignant cells to develop. This is despite the fact that from the moment of the operation until today, she has not taken any more medication. Such is the amazing healing power of goat milk! Timely medical care in combination with proper nutrition gives excellent results.

How Goat Milk Helps

Activates the growth of beneficial microflora in the intestine, affecting the immune system

Fresh goat's milk contains special living protective cells and enzymes that destroy pathogenic bacteria in the intestines and stimulate the growth of beneficial microflora.

The human immune system directly depends on the composition of the intestinal microflora, because with a deficiency of beneficial bacteria, the production of the body's own protective cells (for example, immunoglobulins) decreases, as well as the absorption of valuable nutrients and the vitamin-synthesizing function of the intestinal microflora itself. At the same time, the growth of pathogenic microbes is activated, which provoke the development of infectious and inflammatory diseases.

The protective substances of milk, which received another name - the protective factors of milk, include immunoglobulins, leukocytes, macrophages, neutrophils, lysozyme, lactoperoxidase, lactoferrins. Each of them performs its own special protective function. And together they act as one powerful cohesive team, protecting the body from infections.

Milk immunoglobulins envelop the intestinal walls with a special protective layer, thereby creating a barrier against infection and allergens. Immunoglobulins inhibit the development of staphylococcus aureus, E. coli, polio virus, measles, respiratory viruses and other infections in the body. In addition, they neutralize antigens - substances that cause allergies and weaken the immune system.

Leukocytes, macrophages and neutrophils of milk capture and destroy pathogenic bacteria that multiply in the intestine. The spectrum of their bactericidal action even surpasses immunoglobulins.

Milk lysozyme dissolves the walls of pathogenic bacteria, thereby causing their death. Lysozyme destroys gram-positive and gram-negative bacteria. In addition, it has a pronounced anti-inflammatory, antihistamine and immunostimulating effect, further increasing the production of its own immunoglobulins in the body.

Milk lactoferrins perform several important functions at once. Their main task is to provide the body with iron. Depending on the need, they either protect it from excessive iron intake (which is especially important for the elderly), or, conversely, increase its absorption through the intestinal mucosa (for example, with a large loss of blood). The protective role of lactoferrins is that they prevent the growth of pathogenic bacteria, depriving them of vital iron, and also enhance the bactericidal effect of lysozyme and immunoglobulins.

Milk lactoperoxidase destroys or inhibits the growth of many types of dangerous bacteria at once, including streptococci, staphylococci, salmonella, shigella, E. coli, etc. Lactoperoxidase works in combination with two other components of milk - peroxide (this is a metabolic product of milk lactic acid bacteria) and thiocyanate ( it is formed, in particular, from glycosides of plants passing into milk). Together, these three components constitute a very effective antibacterial barrier to infection.

As soon as you drink a glass of fresh goat's milk, all of its unique protective team comes into play against pathogens in your intestines. Protective substances destroy harmful bacteria and help the beneficial microflora that your immune system needs to take their place.

Unfortunately, the priceless protective cells and enzymes of milk are short-lived. They break down very quickly during storage. The maximum number of them is contained in fresh milk. If the milked milk is immediately cooled to a temperature of +2-4 °C, the protective cells are preserved for another two days. If milk remains at room temperature after milking, then its protective substances die after 1.5-2 hours. There are no unique protective substances in pasteurized, boiled and powdered milk, including dry infant formulas and ready-made baby food. Their loss is irreparable! They are completely destroyed when milk is heated above +65 °C (pasteurization temperature).

Conjugated linoleic acids inhibit the growth of cancer cells

Truly, the gifts of nature are inexhaustible! In the composition of milk, the first and most necessary product throughout a person’s life, she included a component that is amazing in its healing power: conjugated linoleic acids.

Discovered in the 1950s, conjugated linoleic acids became a real sensation! Revolution in the field of nutrition. Recent studies by scientists have repeatedly confirmed that conjugated linoleic acids stop the growth of prostate, colon, breast and stomach cancer cells.

What are conjugated linoleic acids? This is one of the components of fat and belongs to polyunsaturated fatty acids. They are formed through the enzymatic conversion of linoleic acid in the first section of the stomach of grazing animals. In turn, linoleic acids themselves enter the stomach of animals along with grass. What is the principle of their action? Conjugated linoleic acids make aggressive, strong cancer cells fragile and easily destroyed by protective cells of the immune system, such as T-lymphocytes.

In addition, they launch a program of self-destruction (apoptosis), genetically embedded in every cell of the body, and cancer cells begin to self-destruct. But that's not all! Studies have shown that regular consumption of milk, dairy products and especially cheese leads to a gradual accumulation of large amounts of conjugated linoleic acids in human blood serum. As a result, the immune system is significantly strengthened and anti-cancer protection is greatly increased.

It is no coincidence that today in many countries of the world, and primarily in England, Finland, the USA and Germany, huge funds are allocated for the study and production of drugs based on conjugated linoleic acids.

As for milk, the healthiest and most reliable source of this unique ingredient, goat's milk is the only right choice.

The fact is that conjugated linoleic acids are found in large quantities only in the milk of animals that eat grass in pastures. Since the linoleic acid from which they are formed comes from fresh, green, juicy grass. And in hay, and even more so in concentrates, it is practically absent. Today, on many modern farms, both in our country and abroad, goats and cows prefer not to graze in meadows and fields, but to keep them indoors for life and feed them with hay, concentrates and artificial food additives. Because of this, the life expectancy of animals is tragically reduced (from 15-20 years to 2-4 years) and the composition of milk fundamentally changes. First of all, the content of conjugated linoleic acids is significantly reduced. In the milk, cottage cheese and cheese coming to the store shelves from such farms, the amount of the most valuable anti-cancer nutrients is reduced by 80%!

Only in the milk of goats from private small farms, where animals are looked after with great love and care, grazed on meadow grasses in summer, and fed with plenty of fresh vegetables and high-quality hay in winter, does it really contain a lot of conjugated linoleic acids necessary to strengthen immunity.

Milk Nutrients Protect Healthy Cells from Free Radicals

According to the latest scientific data, almost all chronic diseases are caused by substances that scientists have called free radicals. They are formed in the body under the influence of oxygen.

The oxygen we breathe has a dual effect. On the one hand, life is impossible without it, on the other hand, in the body, in the process of metabolism (metabolism), it leaves behind dangerous toxic products - free radicals. These are very aggressive molecules that attack cells, destroy their walls (membranes) and change the genetic code.

The attack of free radicals leads either to the complete death of the cell, or to a violation of its function. They neutralize (neutralize) free radicals and restore the damage caused by them, substances called antioxidants.

Antioxidants are, in general, the most common nutrients. Their distinguishing feature is that they can combine with destructive molecules and turn them into absolutely safe organic compounds.

It is very important that as many nutrients and antioxidants as possible are constantly supplied with food. These include certain types of vitamins, minerals, amino acids, and fatty acids. Antioxidants play a huge role in the prevention and treatment of many diseases and, of course, in strengthening the immune system.

Goat milk contains a full complex of natural natural antioxidants; vitamins A, E and C, beta-carotene; trace elements: selenium, zinc, copper, manganese; amino acids: glycine, cysteine, methionine; phospholipids and omega-3 polyunsaturated fatty acids.

Immunocompromised individuals with frequent respiratory illnesses are extremely depleted of their own antioxidant nutrients. And the free radicals produced with every breath of oxygen unhinderedly destroy healthy cells and support the course of chronic inflammatory processes.

In order to replenish the supply of essential antioxidants, fill the cells with protective nutrients, it is necessary to include fresh goat's milk and its fermented milk products in the diet daily.

It is very important that when you drink a glass of milk, you immediately get a whole complex of various antioxidants, which greatly enhances their protective effect. Goat milk has the richest composition and the widest range of possibilities in strengthening immunity and treating chronic diseases.

The full complex of antioxidants is found only in freshly milked unboiled goat's milk and is preserved for 2-3 days after milking. During boiling and long-term storage, some of the antioxidants are destroyed.

Three Amino Acids That Breathe Life into a Weakened Immune System

Goat milk protein contains three essential amino acids - cystine, glycine and glutamine, which literally breathe life into a weakened immune system.

As soon as you drink a glass of goat's milk, your body immediately synthesizes a new super-powerful substance glutathione from these amino acids, which modern scientists call the most powerful stimulant of the immune system.

Under the influence of glutathione in the blood, the number of special cells of the immune system, T-killers, which destroy pathogenic bacteria, respiratory viruses, and cancer cells, sharply increases.

In addition, glutathione is an excellent antioxidant. It neutralizes dangerous free radicals that are constantly formed in the body.

The need for glutathione is especially high in people who often suffer from infectious and inflammatory diseases. Studies have shown that in 80% of patients admitted to hospitals with chronic diseases, the level of protective glutathione in the blood is significantly reduced. Goat milk just helps to make up for the deficiency of this most valuable component.

Anti-inflammatory fatty acids in milk fat

Milk fat contains dozens of biochemical components that our immune system needs. They have wonderful healing properties that prevent the development of the most serious diseases of civilization.

For example, such as omega-3 fatty acids. They prevent and treat diseases such as arthritis, diabetes, asthma, and almost halve the risk of cancer. They serve as a source for the formation of prostaglandins of the 1st group of special hormone-like substances that strengthen the immune system and normalize blood cholesterol levels.

Goat's milk fat contains 1.5 times more omega-3 fatty acids than cow's milk fat.

Another equally important component of goat milk fat for immunity is medium chain triglycerides. They have a pronounced anti-inflammatory, anti-cancer and immunostimulating effect, are actively involved in the treatment of the digestive system, heart, blood vessels, bind and remove excess cholesterol from the body.

Goat's milk fat is 35% immune-stimulating medium chain triglycerides, while cow's is only 17%.

British scientists recently conducted such a curious study. For several years, they observed people taking freshly squeezed juices and fermented milk products. It turned out that daily consumption of juices improves blood composition, strengthens the immune system and reduces the risk of developing neoplasms by 30%, and dairy products - by 80%. If you want to become the owner of strong immunity, add a glass of fresh fermented milk product from goat milk to your daily diet as soon as possible: homemade kefir, curdled milk, yogurt or acidophilus. These products have not only an incomparable taste, but also a truly unique ability to resist disease.

So, Japanese scientists who used kefir to enhance immunity in cancer patients found that the use of kefir together with antitumor drugs increased the effectiveness of the latter by 1.5 times!

Modern studies have established that lactic acid bacteria activate the immune system, increasing the concentration of protective substances of class A immunoglobulins, alpha, beta and gamma globulins, lysozyme and interferons in the blood. These protective substances destroy pathogens: bacteria, viruses, fungal flora and cancer cells.

The best time to take fermented milk drinks is in the evening. It is during the evening and night hours that calcium and phosphorus are absorbed to a greater extent and these minerals are transferred from the blood to the bone tissue.

In the morning, the content of the hormone corticosterone increases in the blood, which prevents the absorption of calcium and phosphorus from the intestines into the blood. Thus, kefir or yogurt, drunk in the evening, will not only strengthen your immunity, but also make your bones stronger. And if you add blueberries, mountain ash, black or red currants mashed with honey to a sour-milk drink, you will also get an excellent therapeutic and prophylactic remedy for hypertension, atherosclerosis, hepatitis, cholelithiasis, edema of cardiac and renal origin.

Immunity is strengthened by a course of daily, regular intake of fresh and (or) fermented goat's milk for at least a month. But especially good results are given by a 3-4-month course of nutrition with these healing products. You just need to make it a rule to drink a glass of fresh goat's milk in the morning before breakfast or instead of breakfast, and a glass of kefir in the evening, as your immune system begins to revive and you feel that you have conquered your illnesses.

1. Eat a few fruits or vegetables rich in carotene every day.

These include carrots, pumpkins, apricots (including dry ones), tomatoes, bell peppers, oranges, grapefruits, tangerines.

Carotene is a natural pigment that improves the structure of immune cells. For those who eat 2-3 foods rich in carotene daily, the number of leukocytes and lymphocytes in the blood increases significantly - blood cells that destroy viruses and harmful bacteria.

2. Eat foods with the trace element germanium.

These are garlic, tomatoes, beans, fish and seafood: squid, seaweed. Germanium is necessary for the body to form gamma-interferons, protein substances that activate the work of cells that destroy the infection.

With age, immunity weakens. This happens, in particular, due to the fact that the function of many organs of the immune system fades away, part of their active, living cells are replaced by adipose and connective tissue, which is not capable of producing protective substances. As a result, over the years, the tendency to many diseases, including infectious and oncological ones, increases.

Germanium stimulates the work of the organs responsible for immune defense. It helps the transfer of oxygen to tissues, like hemoglobin, and has a pronounced antitumor effect.

3. Consume Natural Sources of Selenium:

whole grains, seeds, bran, sprouted wheat.

Selenium is one of the most powerful immune-stimulating, anti-inflammatory and anti-cancer components of nutrition. Possessing the widest spectrum of action, it improves the functioning of the whole organism.

With the help of selenium, the most important enzyme, glutathione, is formed, which destroys the most dangerous peroxide compounds, substances that cause inflammatory processes in the body.

Selenium stimulates an increase in the blood of a number of cells of the immune system: leukocytes, T-lymphocytes, antibodies, macrophages and interferons. Its lack of food immediately makes a huge gap in the body's immune defenses, which contributes to the development of various diseases.

The best sources of selenium are sunflower seeds, pumpkin seeds, flax seeds, bran, whole grains. Selenium concentrates - onion and garlic.

4. Don't forget about zinc.

This element is necessary, first of all, for the formation of white blood cells: leukocytes, neutrophils, lymphocytes. They are responsible for the destruction of pathogenic microbes. In addition, zinc helps to heal wounds, including postoperative ones.

Lots of zinc in mustard and ginger. Garden plants such as onions, parsley and celery accumulate it. But the real champions in terms of zinc content are sagging birch, arboreal aloe and erect cinquefoil.

5. Not a day without vitamin C!

This powerful immune system stimulant should be constantly present in your diet.

Numerous scientific studies irrefutably prove that vitamin C effectively copes with diseases, suppresses inflammation, builds strong immunity and prolongs life.

The National Cancer Institute in the United States, which studied the effects of vitamin C on the body, published in 1990 the following conclusion about their observations: “Vitamin C actively influences various biological functions of the body, surpassing all other nutrients!”

Foods high in vitamin C include: citrus fruits, rose hips, black currants, chokeberries and green walnuts, as well as apples, cabbage, green onions, red pepper, sorrel.

6. You need dietary fiber.

It is extremely important to maintain good health daily consumption of foods rich in dietary fiber.

Dietary fiber regulates the functioning of the intestines and stimulates the growth of its beneficial microflora.

Frequent constipation, stagnation of intestinal contents, leads to the formation of poisonous fecal enzymes, which are the main culprits of many types of tumors. Dietary fibers increase intestinal motility, eliminate constipation.

In addition, they are an excellent food for beneficial intestinal bacteria, contribute to their active reproduction and the displacement of pathogenic microflora, which in itself is dangerous and harmful.

Pathogenic intestinal bacteria secrete toxic and carcinogenic substances that poison the body, sharply weaken the immune system and activate the growth of tumors.

Dietary fiber is found in abundance in bran. There are a lot of them in carrots, cabbage, onions, potatoes, legumes, as well as in apples, oranges, rye and oatmeal.

Modern medicine widely uses dietary fiber for the prevention and treatment of a number of diseases of the gastrointestinal tract, metabolism and, of course, to strengthen the immune system.

Our immunity depends on the state of the nervous system. It plays a leading role both in promoting health and in the occurrence of diseases and weakening of the immune system.

Grief, trouble, mental trauma, constant discontent are the impetus for destructive changes in the body's defense system. How does stress affect the immune system?

Recently, scientists have established a relationship between the hormones that are produced during stress and the immune system. So, cortisol, which is released into the bloodstream with any, even minor, emotions, slows down or completely blocks the production of protective immune killer cells that destroy bacteria, viruses, and cancer cells. Therefore, people who experience chronic stress, depression, frustration and dissatisfaction are 3-5 times more likely to suffer from respiratory diseases, have chronic inflammatory diseases and are at risk of developing malignant neoplasms.

Negative emotions cause the release of the hormone adrenaline into the blood. It constricts blood vessels, disrupts blood circulation and the supply of essential nutrients and oxygen to the cells. As a result, the work of the organs of the immune system becomes more difficult and their protective reaction weakens.

How to restore the nervous system, reduce the destructive effects of stress and strengthen your immune system?

The miraculous recipe for strengthening the nervous system has not only been known for a long time, but will help anyone who wants to use it. These are physical exercises, water procedures and a clear daily routine.

Therefore, if you want to get rid of your diseases and strengthen your immune system, start with movements. And not just movements, but those that will give you positive emotions. Walking at a fast pace, gymnastics, swimming, dancing. The founder and head of the State Folk Dance Ensemble, Igor Aleksandrovich Moiseev, celebrating his 101st birthday, when asked what the secret of his health and longevity was, answered: “I still do morning exercises. I don’t miss a single rehearsal and even show the dancers how to dance if they don’t succeed.”

It is very important to strengthen the nervous system, and hence the immune system, to observe the daily routine. Get up and go to bed at the same time.

During sleep, the cells of the central nervous system restore their vital activity.

Scientists have found that changing the time of going to bed affects the immune system. Violation of sleep and wakefulness is not indifferent even for a healthy body, what can we say about the patient.

And finally, it is impossible to imagine a healthy person who neglects water procedures - a powerful factor that strengthens the nervous and immune systems.

This fact speaks about the unique healing effect of water.

German priest Sebastian Kneipp fell ill with severe tuberculosis at the age of 20. Doctors confidently asserted that he would live no more than a year. Not wanting to surrender to the disease, Kneipp studied many medical books and developed his own system of strengthening immunity with the help of water procedures - and recovered! He outlined his experience in the book "My hydrotherapy", which later became extremely popular all over the world.

For 40 years, Kneipp successfully used water treatments: douches, rubdowns, baths, compresses, steam rooms to treat patients - and saved many from seemingly incurable diseases.

Even during his lifetime, the fame of a skilled healer stepped far beyond the borders of Germany. Patients from all over the world came to the small German town of Verishof, where he lived. Among them were both simple peasants and persons of royal blood. And there was no case that he did not help someone.

Sebastian Kneipp lived in the 19th century, but the healing properties of water procedures discovered by him are still used by modern medicine today. They perfectly help with most known diseases and, first of all, strengthen the immune and nervous systems.

As for the book itself, along with the recommendation of water procedures, it describes in detail the therapeutic diet, which necessarily includes fresh milk. It is authentically known that the author himself preferred goat's milk.

Therefore, when you take up strengthening your immunity tomorrow, remember that four conditions are equally necessary for this: natural nutrition, physical activity, a clear daily routine and water procedures. And be sure that you will definitely succeed.

Treatment of gastritis

Goat milk is the best remedy for treating a sick stomach. I don't know of anyone who consumes goat's milk and complains of heartburn, nausea, heaviness in the stomach, belching, or abdominal pain.

Whatever the cause of gastritis, goat's milk will definitely cure it! Eating fresh goat milk has a powerful effect on the restoration of the gastric mucosa, normalizes the acidity of gastric juice, stops the inflammatory process, inhibits the growth of Helicobacter pylori, fills the cells with useful substances.

Here are some examples.

Nadezhda Sergeevna K., 45 years old, teacher. Suffered from chronic gastritis since childhood. Gastroscopic examination diagnosed atrophic gastritis. She was repeatedly treated in hospitals, took medicines, went to mineral waters - without noticeable improvement. After taking a six-month course of taking fresh goat's milk, I noticed that heartburn, a feeling of heaviness after eating, and belching disappeared. Repeated gastroscopy after a year of feeding on goat's milk showed complete recovery of the gastric mucosa, and the diagnosis of gastritis was removed.

Sergey V., 11 years old, high school student. From an early age, he suffered from chronic gastritis, had a low weight, slender physique, poor appetite, often had colds, and got tired quickly. Started taking goat's milk in the summer, during school holidays. Pain in the stomach completely stopped, appetite, cheerfulness appeared. During the summer months, the boy gained 5 kilograms in weight! During the next year, he never complained about his stomach and did not suffer from infectious diseases. Now he drinks goat's milk, every summer he comes to the dacha.

Galina Semyonovna P., 60 years old, nurse. She suffered from chronic gastritis for more than 40 years, and constantly followed a diet. In recent years, she was especially worried about heaviness in the stomach after eating, belching, constipation, loss of strength, weakness, poor sleep. After a month of taking goat's milk, she noted an improvement in her general condition. After another month, the heaviness in the stomach disappeared, the headaches that had bothered her for the last 10 years disappeared! A year of daily intake of 0.5 liters of goat's milk allowed her to significantly expand her diet. Now she can eat almost everything without restriction, but in moderation. Strength, energy appeared, she took up health-improving jogging, although she had never been especially athletic before. She believes goat's milk has changed her life.

Svetlana Yu., 37 years old, programmer. At the age of 17, severe pains in the stomach appeared. During the examination, a diagnosis of gastritis was made. On the advice of a doctor, she began to take goat's milk. Twice a day, one glass before meals in the morning and evening. I drank every day for 2 months. The pains have stopped. And now, for 20 years, the stomach does not bother.

Mikhail V., 47 years old, farmer. I am sure that goat milk is “the greatest miracle!”. He had a whole range of diseases of the digestive system: chronic gastritis, pancreatitis, enterocolitis, cholecystitis, biliary dyskinesia, intestinal dysbacteriosis. From birth, his nine-month-old son suffered from severe allergies, intestinal colic, diarrhea, and did not put on weight well. Due to the illness of the child, Mikhail left his job as an engineer in the city, moved to the village, started a farm, including goats. He began to drink fresh goat's milk daily with his family. Improving well-being noticed immediately. The child's allergy went away, colic, flatulence stopped, weight began to increase rapidly. All the symptoms of gastritis disappeared from Mikhail himself, pains in the pancreas ceased to bother him, the general tone of the body increased, he became much more energetic. “Now I can easily cope with the hard work on the farm, from which I would have been terrified before. I really felt great. I became completely healthy. Fully! Everyone who wants to forget about illnesses must definitely drink at least a glass of goat's milk a day.

For thousands of years, people have used goat's milk to treat stomach ailments. And today, in terms of effectiveness, it surpasses the most powerful traditional drugs.

How Goat Milk Helps

Normalizes the acidity of gastric juice

With the start of therapeutic nutrition, such unpleasant symptoms as heartburn, sour belching, sour taste in the mouth, and abdominal pain immediately disappear. This is due to the fact that goat's milk quickly normalizes the increased acidity of gastric juice in gastritis with high acidity and reliably protects the delicate gastric mucosa from bile reflux in gastritis with low acidity.

Normalization of acidity occurs due to the alkalizing action of goat's milk, which has a distinctly alkaline reaction (T-14). It neutralizes excess hydrochloric acid and suppresses its excessive production. Cow's milk, on the contrary, increases acidity, since its reaction is slightly acidic (T-16). And getting into the stomach, it turns from a slightly acidic product into a distinctly acidic product, further irritating the gastric mucosa. As a result, heartburn, abdominal pain, and an unpleasant sour taste in the mouth appear.

In addition to normalizing acidity, goat's milk protects the gastric mucosa from bile irritation. When the inflammatory process spreads from the stomach to the duodenum, the work of sensitive nerve endings that are in the inflamed duodenal mucosa is disrupted, and bile begins to be thrown into the stomach 2-3 hours after eating. This symptom of casting is called dumping syndrome. Aggressive bile acids cause burns of the gastric mucosa, pain and bitter belching, which further worsens the condition of the patient with gastritis.

Goat milk coats the walls of the stomach, creating a dense protective layer of protein, which protects the gastric mucosa from being corroded by bile and gradually heals the inflamed duodenum.

Restores atrophied gastric mucosa

The mucous membrane of the stomach has a unique ability to renew itself very quickly. In chronic atrophic gastritis, recovery processes are inhibited. Few new healthy cells are formed, and the existing epithelial cells of the mucous membrane quickly age and collapse. So gradually the mucosa is depleted, and the glands of the stomach atrophy.

Goat milk contains a powerful complex of biocomponents that stimulate the growth of new healthy cells of the gastric mucosa. Cell growth biostimulants include milk components such as amino acids, polyamines, oligosaccharides, nucleotides, and growth factors. They accelerate the maturation and proliferation of cells in the gastric mucosa so that the formation of new healthy cells begins to outpace their destruction. As a result, the mucous membrane is quickly restored, the inflammatory process stops, and chronic gastritis is cured.

Goat's milk is extremely rich in biologically active components that stimulate the growth of healthy cells, but in cow's milk these components are much less. The difference in composition is explained by the different mechanisms of formation of these two types of milk.

Goat milk is produced by apocrine secretion, while cow milk is formed by merocrine secretion. It is during apocrine secretion that a large number of biologically active components enter the milk.

Protects against Helicobacter pylori

One of the main causes of chronic gastritis is infection with Helicobacter pylori. They are among the most common infections in the world. In people suffering from chronic atrophic gastritis, helicobacteria are detected on the gastric mucosa in 90-100% of cases.

This pathogen was discovered relatively recently, in 1983, by Australian scientists B. Marshall and D. Warren. Moreover, in order to prove the infectious nature of the occurrence and spread of chronic gastritis, one of the scientists - Barry Marshall - himself became infected with Helicobacteria by drinking a liquid containing a culture of these microbes. A few days later he had all the signs of inflammation of the stomach and was diagnosed with gastritis!

Transmission of the infection occurs with food, through the saliva of a person infected with Helicobacter pylori, cutlery or tools during certain medical examinations (gastroscopy, duodenoscopy, duodenal sounding). Helicobacteria survive and multiply in hydrochloric acid, which is harmful to other microbes. They secrete several types of toxins. So, one type of Helicobacter pylori secretes a stronger toxin that causes the formation of an ulcer, and in this case, a peptic ulcer develops. Another species secretes a toxin that causes inflammatory and atrophic changes in the mucous membrane, and then chronic gastritis develops.

A strong immune system forms a large amount of special protective substances that can destroy Helicobacter pylori and prevent the onset of diseases. In people with weak immunity, they multiply freely, destroying the gastric mucosa.

Goat milk comes to the aid of a weakened immune system. Freshly milked goat milk contains many of its own active substances that prevent the growth of Helicobacter pylori. For example, lysozyme is a milk enzyme. As modern studies have shown, lysozyme destroys Helicobacter pylori by destroying the walls of their cells. Lactoferrin - milk protein - inhibits the growth of dangerous microbes, depriving them of vital iron. Immunoglobulins stick together aggressive bacteria and remove them from the body. Leukocytes, monocytes, neutrophils and lymphocytes engulf and digest bacteria. A whole army of protective substances in goat milk prevents the destruction of the gastric mucosa by Helicobacter pylori.

Improves the supply of gastric mucosa with oxygen

The mucous membrane of the stomach is extremely sensitive to the lack of oxygen, which is necessary for the respiration of its cells and the normal course of biochemical processes. The less oxygen is supplied to the cells, the faster they age and deteriorate. Atrophy of the gastric mucosa occurs.

Thanks to the nutrition of goat's milk in the blood, the level of hemoglobin, which delivers oxygen to the cells, noticeably increases. Enrichment of cells with oxygen activates metabolic and regenerative processes in them, turns the atrophic gastric mucosa into a healthy, actively functioning tissue.

Easily digested without causing increased secretion of hydrochloric acid

Goat milk is an ideal food for a sick stomach, because it is digested without causing a large amount of digestive juices to be released, and therefore without irritating its walls.

The easy digestibility of goat's milk is associated with the peculiarity of the protein structure. Coagulating in the stomach, it forms a loose clot of smaller protein particles than cow's milk. Such a clot is more easily digested by the enzymes of gastric juice, does not cause the release of a large amount of hydrochloric acid and leaves the stomach faster.

Eliminates the symptoms of vitamin and mineral deficiencies

In chronic atrophic gastritis, there are often complaints of dry skin, bleeding gums, seizures in the corners of the mouth, brittle nails, and hair loss. These symptoms occur due to a lack of vitamins and minerals in the body. As a rule, chronic gastritis is accompanied by atrophic changes not only in the gastric mucosa, but also in the intestines, which leads to malabsorption of vitamins and minerals. Due to the rich composition and easy digestibility of all components of goat milk, its intake quickly eliminates the deficiency of essential nutrients in the body.

You will heal your stomach if you drink fresh goat's milk REGULARLY.

The amount of milk at one time is unlimited. Usually a good result is achieved by drinking 1-2 glasses of milk 2 times a day. If you are lactose intolerant and fresh milk causes rumbling in your stomach, diarrhea, flatulence, just replace it with any one-day fermented milk drink: yogurt, kefir, goat milk acidofelin. In them, milk sugar is already broken down by enzymes of lactic acid bacteria and will not bring you any inconvenience.

Treatment of chronic gastritis is long, at least a year. But the result is always great and, believe me, worth your effort!

1. Follow a diet.

Diet and goat's milk are the two best doctors for your stomach.

2. Choose foods based on the acidity of your stomach.

With gastritis with high acidity, you need to eat foods and dishes that inhibit the secretion of hydrochloric acid. These include mashed potatoes and vegetables with butter, boiled meat and fish, cream, soft-boiled eggs, soups made from finely crushed cereals.

With gastritis with low acidity, you need to eat foods that increase the secretion of hydrochloric acid. Weak secretion agents include alkaline mineral waters, non-acidic cottage cheese, boiled meat, fish, all fats, cauliflower, slimy soups, omelettes, pureed cereals.

Strong causative agents of the secretion of digestive juice include broths from meat, fish, vegetables, mushrooms; fried and stewed in its own juice meat, fish, vegetables; salted, smoked and dried meat and fish; pickled and pickled vegetables and fruits; drinks containing carbon dioxide; meat, fish and vegetable canned food, especially with tomato seasoning; hard-boiled eggs; spices and spicy vegetables; sour and unripe berries and fruits; strong tea and coffee; alcoholic drinks.

They stimulate gastric secretion even better than drugs prescribed for the same purpose before meals, carrot, cabbage and beet juices.

If gastritis with low acidity is accompanied by diarrhea, peas, beans, beets, carrots, grapes, pastry products, lard, fried foods, black bread, carbonated drinks, marinades are excluded from the diet.

With an exacerbation of gastritis, foods that have a juice effect and excite the nervous system are excluded: broths, strong decoctions of vegetables, fried and smoked dishes, spicy snacks, alcoholic drinks, raw vegetables, fruits and juices. Diet restrictions are followed for 2 weeks, and then you can switch to a more expanded diet without abusing foods with a strong juice effect.

3. Cook porridge and oatmeal jelly.

Oats are an excellent dietary product that is equally well suited for gastritis with high and low acidity.

It is very nutritious as it contains a lot of protein and vegetable fat, is easy to digest and contains more vitamins than all other grains.

From oats you can cook kissels, decoctions and cereals. They have enveloping properties, improve the condition of the gastric mucosa, have a laxative effect, stimulate metabolism, have a tonic effect and increase the overall tone of the body.

4. Eat more pumpkin.

Baked and boiled (as part of soups and cereals) pumpkin is indispensable in nutrition during exacerbation of gastritis. It has a pronounced anti-inflammatory effect, eliminates heartburn, nausea, bitterness in the mouth, belching, pain and bloating.

Pumpkin pulp contains a lot of iron, magnesium, potassium, calcium, vitamins C, B and A, which significantly improves metabolic processes in the gastric mucosa and contributes to its recovery.

5. Drink tomato juice for gastritis with low acidity.

Tomatoes and tomato juice have a juice effect on the stomach. Therefore, they can be used to improve digestion. One glass of juice contains about half of the daily dose of vitamins A and C, which improve the condition of the gastric mucosa.

6. Prepare infusions of rose hips and leaves for gastritis with low acidity.

Rose hips, and especially rosehip leaves, are an excellent juice remedy, in addition, they improve the motor function of the stomach and soothe pain. And thanks to the complex of vitamins and the high content of minerals, especially iron, it is an excellent tonic for anemia and exhaustion caused by diseases of the digestive system.

7. Eat raspberries.

Fresh raspberries are exceptionally useful in diseases of the stomach. It improves digestion, has anti-inflammatory, analgesic and antiemetic effects. Retain medicinal properties and frozen berries. It is useful to prepare jelly, compotes, juices and jams from raspberries.

8. Drink potato juice with honey for gastritis with high acidity.

Potato juice helps to reduce acidity in the stomach. It inhibits the secretion of gastric juice, has an antispasmodic effect.

Take ½ cup of fresh potato juice with a teaspoon of honey 2-3 times a day 30-60 minutes before meals for 10 days. Break 10 days, then repeat the treatment for 10 days.

9. Eat sea buckthorn for gastritis with low acidity.

It helps to restore the gastric mucosa, has an analgesic effect. In addition, it improves the condition of the liver, intestines and eliminates the symptoms of hypovitaminosis.

10. Treat with blueberries.

Blueberries are an excellent food for inflammation of the stomach (especially with low acidity of gastric juice). It has a pronounced anti-inflammatory effect on the entire gastrointestinal tract. It is used for diarrhea, pain in the stomach, dysbacteriosis. Useful blueberry leaf tea.

1. Meals should be fractional, 3-4 times a day, in small portions. It is important! Simultaneous intake of a large amount of food is highly undesirable. The maximum duration between meals is no more than 4 hours. Moreover, the first and last meal should consist only of goat's milk.

2. Do not eat later than 18 hours, especially during the hours allotted for sleep, to avoid stimulation of nocturnal secretion and duodenogastric reflux (reflux of food and bile from the duodenum back into the stomach).

3. Food must be thoroughly chewed.

4. With valvular insufficiency of the pylorus (the pylorus is a muscular sphincter that separates the stomach and duodenum), it is useful to start eating with foods containing weak organic acids in order to stimulate contraction of the sphincter muscles and prevent bile from refluxing into the stomach. It can be a sip of sour juice - apple, pomegranate, weak apple cider vinegar diluted to taste, a small piece of lemon, pickled cucumber or tomato. After 3-5 minutes, you should continue the main meal. Even if the acidity of the gastric juice is increased, taking a slightly acidic product before meals does not lead to any unpleasant consequences.

5. Nutrition should be varied, with a sufficient amount of not only dairy products, but also vegetables and fruits. Very hot and very cold food are contraindicated.

6. An indispensable condition for recovery is the normal functioning of the intestines, daily stool. For constipation, boiled and raw vegetables should be included in the diet, especially beets and cabbage, as well as bran, dried fruits, cherries, persimmons, and grapes. With a tendency to diarrhea, vegetables are excluded, but preference is given to rice and semolina porridge, blueberry jelly, fresh cottage cheese, and especially cheese.

7. After eating, you need to walk in the fresh air for at least 30-40 minutes

8. Do not lie down for 2-3 hours after eating.

9. The duration of night sleep should be at least 8-10 hours. Go to bed no later than 10 pm.

10. Avoid sleeping on your back, left side and with a low head end. In this position, the reflux of bile and the contents of the duodenum into the stomach increases. The head of the bed should be raised.

11. Sudden physical activity, which causes an abrupt increase in intra-abdominal pressure, is contraindicated. In this regard, hard physical labor (especially in an inclined position), heavy lifting, sharp jumps, intense running, cycling, playing football, hockey, basketball are undesirable. The best sports for chronic gastritis are swimming, skating, walking. Mandatory morning exercises.

12. For a direct effect on the nervous system, it is desirable to take herbal medicines. For example, Novopassit, tinctures of hawthorn, peppermint and peony give a good calming effect.

Treatment of dysbacteriosis

A unique program for improving the intestines with fermented milk products from goat milk

It is impossible to be a healthy person with a diseased intestine. If you want to take your health seriously, start with your gut. Put in order its microflora. An indicator of the good condition of the intestine is the predominance of beneficial bacteria in it. Beneficial bacteria include bifido- and lactobacilli.

What is dysbacteriosis

This is a violation of the normal composition of the intestinal microflora. Namely, a decrease in the number of beneficial bacteria and an increase in opportunistic and pathogenic microbes.

Symptoms of dysbacteriosis

1. There are constipation or diarrhea.

2. Flatulence begins (increased gas formation), rumbling in the stomach appears.

3. There are pains in the abdomen, usually in the navel.

4. Skin, hair, nails change - dry skin, cracks in the corners of the mouth, deformation and brittleness of nails appear, hair falls out.

5. Allergy to certain foods develops.

6. Drowsiness, fatigue, irritability appear.

7. Often there are colds, chronic inflammatory diseases.

The state of the whole organism is inextricably linked with the state of the intestinal microflora.

In order to know about the state of the intestine, and therefore, about the composition of its microflora, it is necessary to conduct a bacteriological study of the contents of the intestine (tank-sowing on the flora).

The following results of the study testify to dysbacteriosis:

1. The number of bifidobacteria - less than 10 8 cells per 1 g.

2. The proportion of atypical Escherichia - more than 10%.

3. The number of lactobacilli - less than 10 7 cells per 1 g.

4. The number of conditionally pathogenic gram-negative rods or staphylococci is more than 10 4 per 1 g.

5. The number of fungi of the genus Candida - more than 10 3 in 1 g.

6. The number of Escherichia coli - more than 10 9 per 1 g.

What is dangerous dysbacteriosis

The beneficial intestinal microflora is a living shield against disease. As soon as the number of beneficial bacteria decreases, the intestinal mucosa begins to be destroyed by pathogenic microbes, an inflammatory process occurs, and the absorption and digestion of food is disturbed. In the cells of the intestine, the production of the most important enzymes, vitamins, protective bodies - immunoglobulins, decreases. As a result, the immunity of the whole organism is weakened and susceptibility to infectious diseases increases.

Why does dysbacteriosis occur?

First of all, because of the imbalance of nutrition. The life and "health" of beneficial bacteria, just like our health and life, depends on food. Beneficial bacteria need their own, special food, rich in dietary fiber, fiber, natural vitamins and lactic acid bacteria. Unfortunately, most of the products that we prefer kill bifidobacteria and lactobacilli.

Frequent consumption of meat increases the content of Escherichia and Clostridia in the intestines. These bacteria cause intestinal inflammation and inhibit the growth of very important acidophilus bacteria, which have immune-boosting and anti-cancer properties.

An excess of flour products and sweets contributes to the reproduction of extremely harmful fungal flora, which causes the development of chronic inflammatory processes in the internal organs.

Alcohol destroys bifidobacteria that produce lactic and acetic acids, these acids prevent the reproduction of pathogenic microflora.

Eating fatty, floury, sweet foods changes the acid-base balance of the intestinal environment to the alkaline side. As a result, instead of digestion, food begins to rot and ferment in the intestines. In the process of decay, many bifidus and lactobacilli die, the mucous membrane of the intestinal wall becomes inflamed, the most favorable conditions are created for the growth of harmful microbes, which poison the entire body with their toxins.

The next most common cause of dysbacteriosis is treatment with antibiotics, sulfonamides, salicylates, laxatives and other drugs.

Contribute to the occurrence of dysbacteriosis chronic diseases of the digestive system - cholecystitis, pancreatitis, gastritis.

Even factors such as negative emotions, physical overwork, climate change, do not go unnoticed for the microorganisms that inhabit the intestines.

How to restore the normal composition of the microflora

intestines

If you want to defeat dysbacteriosis, take advantage of the unique healing properties of lactic acid bacteria. Their action is much more effective than the most modern bacterial preparations.

Here's how lactic acid bacteria work in your gut:

- they destroy harmful bacteria, like antibiotics, inhibit the growth of intestinal cancer cells, neutralize toxic toxins;

- stimulate the production of B vitamins;

- improve digestion;

- create an acidic environment in the intestines, as a result of which rotting, fermentation of food and the growth of pathogenic microbes stop;

- contribute to the cessation of the inflammatory process in the intestinal mucosa;

- activate immune processes.

I have been using lactic acid bacteria in milk drinks to treat intestinal dysbiosis for many years. And as observations show, the program of improving the intestines with sour-milk products based on goat's milk gives the most remarkable results.

The program of improving the intestines with sour-milk products from goat milk

1. Take daily fermented milk drinks:

kefir, acidophilus yogurt or yogurt.

2. Prepare fermented milk drinks only from fresh, unboiled goat's milk.

3. For the preparation of fermented milk drinks, use special starter cultures from pure bacterial cultures.

Acidophilic yogurt is prepared on the basis of sourdough containing live acidophilus bacteria. Kefir is prepared on sourdough, based on kefir fungi. Yogurt is based on sourdough, which contains two types of microorganisms: "Bulgarian stick" and thermophilic streptococcus.

Live bacteria of these fermented milk drinks are not destroyed in the stomach under the action of hydrochloric acid and, reaching the large intestine, take root in it. This property of lactic acidophilus bacteria, kefir and yogurt is extremely important for people suffering from dysbacteriosis, since most of the bacteria that are part of artificially prepared bacterial preparations used to treat dysbacteriosis die in the stomach and small intestine before reaching the large intestine. , from the destructive action of hydrochloric acid and other digestive juices. But even that, a small part of the bacteria that manage to get to their destination, take root partially.

Lactic acid bacteria of acidophilus, kefir and yogurt, even after stopping the intake of these products, remain in the intestines and continue their useful “work”.

If sour-milk drinks can be drunk without restriction to any person and at any age, then taking ready-made bacterial preparations is unsafe. Unlike fermented milk products, they can be taken only as prescribed by a doctor and taking into account the characteristics of the microflora of one's own intestines based on the result of a bacteriological study. Otherwise, the "oversown" new flora introduces an even greater imbalance in the intestinal biocenosis. As a result, drug dysbacteriosis is created, which is even more difficult to treat.

4. To prepare the sourdough, do not overheat the milk over 38 degrees. It is this temperature that is needed so that lactic acid bacteria begin to actively ferment milk and multiply, and the milk itself does not lose its medicinal properties.

5. Observe the shelf life of the sourdough. Do not use expired starter cultures. In liquid form, mother sourdough is stored in the refrigerator for 1-2 weeks, in dry form - up to six months.

6. Do not heat ready-made fermented milk products on fire. Sour-milk drinks contain live, ready-to-work bacteria in the intestines. When the drink is heated, the bacteria die, and it is they who give the uniqueness of this type of food. If you drink these drinks warm, heat them in a water bath or prepare acidophilic yogurt and yogurt in a thermos.

7. Do not use bacterial preparations that are not specifically designed for the preparation of fermented milk drinks as a starter culture.

8. Drink fermented milk drinks separately from other food.

9. The best dinner is a glass of kefir, yogurt or acidophilus.

10. Combine the intake of healthy fermented milk drinks with a diet aimed at restoring the intestinal microflora.

1. Eat more raw fruits and vegetables, drink herbal teas.

They have a significant effect on the growth of beneficial bacteria and inhibit the reproduction of harmful ones.

So, the growth of staphylococcus is suppressed by apricot, strawberries, barberries, calendula, raspberries, mountain ash, currants, blueberries, sage, eucalyptus.

The growth of streptococcus is suppressed by barberry, strawberries, calendula, raspberries, and currants.

The growth of Klebsiella is suppressed by apricot, cranberry, cinnamon, mint, wormwood, black radish, chamomile, mountain ash, currant, cumin, yarrow, dill, horseradish, blueberries, garlic, sage, apples.

The growth of coccal flora is suppressed by juice and decoction of dried raspberry berries, juice and compote of chokeberry berries, decoction of dry wild strawberries, juice and decoction of dry berries of blackcurrant, blueberries, barberry.

Proteus growth is inhibited by juice, pulp, decoction of dried currant berries, apricot, compote of dried apricots, lingonberries.

The growth of fungi of the genus Candida is suppressed by raw and soaked lingonberries, carrot juice, lemons, seaweed salad, capsicum, spices (bay leaf, cinnamon, cloves).

The growth of Escherichia coli is regulated by apple juice and compote, cranberry juice or fruit drink, and a decoction of dry rose hips.

The growth of Pseudomonas aeruginosa is suppressed with the help of apricots, red sweet peppers, lingonberries, black currants.

The bactericidal effect of fruits, berries, vegetables is due to the presence of specific antibiotic-like substances in them.

2. Eat fish and vegetable oils.

They contain active polyunsaturated fatty acids that help the growth of beneficial intestinal microflora.

3. Eat immune-boosting foods.

First of all, these include products enriched with lysozyme: cottage cheese, cheese, eggs. As well as non-red varieties of apples, rice, buckwheat and oatmeal, raw, boiled and stewed vegetables.

You can use "Hercules" in a steamed form: 3-4 tablespoons of "Hercules" are poured with boiling water and infused for 15 minutes, and the porridge is ready.

4. Drink herbal infusions.

They help to normalize the intestinal flora.

5. Follow the work of the intestines.

For constipation, eat at least 4 times a day. Food, getting into the upper sections of the gastrointestinal tract, reflexively enhances the contraction of the lower sections of the intestine and contributes to its accelerated emptying.

For constipation, eat more foods rich in dietary fiber. Dietary fibers stimulate the growth of lactobacilli, streptococci, reduce the growth of coccal flora. A lot of dietary fiber in cabbage, carrots, onions, rye flour, sprouted wheat, potatoes.

Well help with constipation bran. They are exceptionally rich in dietary fiber. Before use, the bran is poured with boiling water for 15 minutes so that it swells and becomes softer. They are consumed as a separate dish before meals or added to cereals, cottage cheese, salads. Start with 1 teaspoon 3 times a day. The portion is gradually increased to half a glass of bran.

One of the best remedies for constipation is the daily intake of persimmons and (or) cherries. These fruits retain their excellent laxative effect when defrosted.

For constipation, vegetables and fruits should make up 50–60% of the daily diet and be consumed both raw and cooked. Raw and boiled beets, carrots, mountain ash, pumpkin, zucchini are especially useful.

6. Vegetable soups should be on your table daily.

If you want to achieve regular bowel function.

7. With flatulence, exclude foods that increase gas formation in the intestines.

Such as legumes, fresh cabbage, radishes, grapes and their juice, fresh bread (especially rye), sugar, honey, jam and other sweets.

Eliminate flatulence infusions of chamomile, dill seed, mint, fennel. Activated charcoal and polyphepan help very well.

8. For constipation, exclude astringent foods and foods that delay intestinal motility:

kissels, cocoa, red wine, rice, fresh white bread, chocolate, coffee, strong tea, flour soups, blueberries, cranberries, dogwood, pies, pureed dishes, semolina, noodles, pasta.

9. To normalize the work of the intestine, potassium is needed.

There is a lot of it in baked potatoes, dried fruits, dried apricots, figs, prunes, bananas.

Try the following mixture of steamed dried fruits, which is used as a source of potassium ions. Take 200 g of dried apricots, raisins, figs, prunes (seedless). Rinse dried fruits, chop with a knife or pass through a meat grinder until a homogeneous mass is obtained. Add 25 g of chopped walnut kernels, mix everything. Take 1 tablespoon 2-3 times daily after meals. It is very good to drink the mixture with a glass of fresh one-day kefir from goat's milk or yogurt. The course of treatment is 1-2 months.

10. With constipation, a good laxative effect is obtained by taking goat's milk with propolis tincture.

Once a day, in the morning on an empty stomach, take 1 glass of goat's milk with the addition of 10-15 drops of propolis tincture (pharmacy).

Treatment of the liver and biliary tract

If you love and drink goat's milk every day, your liver is reliably protected from diseases.

Studies of domestic and foreign scientists have convincingly proved that goat's milk nutrition restores liver cells, quickly stops inflammatory processes and can be very effectively used in the complex treatment of cholecystitis, biliary dyskinesia and cholelithiasis.

The results of many years of research by Soviet doctors at the Tashkent Medical Institute turned out to be sensational, which showed that just a few glasses of fresh goat's milk per day noticeably accelerates the recovery time and significantly improves the results of treatment for hepatitis.

Doctors conducted observations among adults and young patients at the Children's City Infectious Diseases Hospital of Tashkent and the Clinic for Infectious Diseases of the Medical Institute. Along with traditional treatment, one group of patients additionally received fresh goat's milk, the second - cow's. It turned out that eating cow's milk does not affect the well-being of patients with hepatitis, while eating goat's milk quickly restores the affected liver.

Here is how doctor H.G. Sultanova, assistant of the Department of Infectious Diseases, who led the research.

“The first thing that was noted in sick children with the beginning of feeding with freshly milked goat's milk was the removal of inhibition. Motionless, having a gloomy appearance, the children changed right before our eyes, became sociable, cheerful and active. The skin turgor quickly increased, the muscles thickened, the weight loss stopped and its increase began.

While in children who received cow's milk, the general condition, appearance and behavior remained without significant changes.

The excellent taste qualities of freshly milked goat's milk caused pleasant sensations in all sick children, and they drank it with great pleasure. Children drank cow's milk without much appetite.

The daily weight gain in sick children who received goat's milk reached 100 g, while in those fed cow's milk, it increased by no more than 30 g.

The icteric coloration of the skin and sclera disappeared in all children who received goat's milk after 20 days. Of those who drank cow's milk over the same period, only 22% of the skin and eyes took on a normal color. The rest remained the same.

In children who received goat's milk, bile pigments in the urine disappeared faster and the urea-forming function of the liver was restored.

At discharge from the hospital in children fed on goat's milk, the borders of the liver either turned out to be normal, or remained enlarged by no more than 0.5-1 cm. While in children fed cow's milk, with the same treatment at the time of discharge from the hospital, there was not a single case of a reduction in the liver to normal limits, and in the majority, the lower border of the liver remained displaced by 1-3 centimeters from the norm.

All 100 children fed goat's milk were cured in the hospital in an average of 20 days, while the same number of children fed cow's milk were treated for 27 days or more.

No less impressive results were obtained when monitoring adult patients at the Clinic for Infectious Diseases, headed by Professor I.K. Musabaev.

“Adults with hepatitis received from 400 g to 1 liter of freshly milked goat milk per day. Milk was delivered from the farm of the Department of Hygiene of the Medical Institute.

Biochemical analyzes showed that nitrogen, pigment and carbohydrate metabolism, disturbed in hepatitis, recovered much faster in patients who ate goat's milk, in contrast to patients who received cow's milk.

The Quick test, which characterizes the antitoxic function of the liver, showed favorable changes in all patients without exception who took goat's milk, and remained at a low level in those who took cow's milk.

In conclusion, Dr. H.G. Sultanova noted that “all of these favorable changes were the result of following a diet enriched with lipotropic substances that regulate the intermediate metabolism of proteins, fats and carbohydrates. A special role among lipotropic substances belongs to methionine, which is more in goat's milk than in cow's milk, as well as B vitamins, which are rich in goat's milk.

A diet based on goat's milk perfectly complements traditional therapy, reinforces the effect of treatment and prevents recurrence of the disease.

As a result of the use of goat milk, inflammatory processes in the mucous membrane of the gallbladder and bile ducts subside faster, the viscosity of bile decreases, the outflow of bile into the small intestine improves due to increased contractions of the gallbladder and relaxation of the sphincter of the hepato-pancreatic ampulla.

Liquefaction of bile prevents its stagnation in the gallbladder, helps to flush the bile ducts well and remove accumulated mucus, microbes, dead cells and leukocytes from them.

In cholelithiasis, although large stones are not isolated, the disease itself takes a less acute course, and the person feels much better due to the powerful anti-inflammatory effect of goat milk components. In addition, scientists note that under the influence of goat's milk, or rather, under the action of medium- and short-chain fatty acids of its fat, there is a decrease in the size of gallstones, and in some cases, the complete dissolution of gallstones of small sizes.

There are many examples of the successful combination of traditional treatment of diseases of the liver and biliary tract with a diet based on goat's milk. But I would like to tell you about one amazing case of healing of severe liver damage, which I learned about from Vladimir Mamaev- gamekeepers of the hunting grounds of the Bryansk region. This case is so interesting and convincing that it does not need any comments. Here is the story.

Vladimir's whole life is connected with the Bryansk forest. More than once he has been in the most difficult situations: he rescued wounded animals, looked for traps hidden in the forest, and detained poachers. And although he was always ready for the dangers, without which the work of a huntsman is impossible, he could not even imagine that overnight he could be on the verge of life and death.

That morning, Vladimir woke up from severe pain. A sudden convulsion shackled his back, arms and legs so that it was impossible to move. The temperature jumped to forty. The body was covered with a red rash, and a little later, stomach bleeding began.

Yesterday, a completely healthy person, he ended up in the intensive care unit, and the doctors could not understand what was happening to him. They did everything to help him, but there was no improvement. On the contrary, the patient got worse and worse. Pain in the muscles, lower back and abdomen intensified, huge purple bruises formed at the injection site; due to a hemorrhage in the sclera, the eyes were filled with blood and acquired an unnaturally red color.

The best specialists of the region were urgently called to the patient. Vladimir was consulted by the most experienced doctors, but no one could say: what kind of disease is this and, most importantly, how to cure it?

Vladimir spent several days in anxious waiting between life and death, until one day a surgeon, who did not leave his bed, asked a question that saved his life.

He asked:

– What are you doing?

“Jäger,” the sick man answered quietly, overcoming the pain.

“Never again have I had a chance,” Vladimir later said, “to see such an expression on the face that my doctor had after these words. He literally froze in place. In an instant, a storm of emotions changed on his face: from the deepest confusion to great relief and joy.

He squeezed my hand warmly and exclaimed:

Why didn't you just say so! Now I think I know what's wrong. Tell me if you have recently cut the skin of an animal.

He literally trembled with excitement, waiting for me to gather my strength and be able to speak again. I felt that my life depended on this answer, but I still did not understand anything.

“Yes,” I said, remembering, “that’s right, a few days ago!” It was a muskrat, a water rat.

- Well, of course, of course, a water rat! - the doctor beamed and excitedly walked around the hospital ward. How did I not think of it before! It is the muskrat that is the carrier of the virus that causes the disease with similar symptoms. This is a very rare disease that occurs specifically in hunters. I have never had to deal with it in practice, but I read its description in the medical literature.

And in a more calm tone, he explained that the infection comes from the bite of insects, the so-called ixodid ticks. The muskrat is an intermediate host, a carrier of the virus; from it, the virus enters a person through injured areas of the skin. And most often this happens when processing the carcasses of infected animals. The disease that the virus causes is called hemorrhagic fever.

“But now,” the doctor reassured me in a cheerful voice, “you will develop a strong immunity to this disease. - And after a pause, he added, as it seemed to me, with less confidence: - After we cure you, of course.

It turned out that curing this disease is not so easy. First of all, there were no life-saving vaccines. The search for a cure began. My doctor used all his connections, and a few days later several precious ampoules of vaccines arrived at the hospital from Finland. The doctor rejoiced. And me too! But if only I knew how far from full recovery! I had to go through a long course of treatment.

Gradually, the signs of fever disappeared, and the disease was completely defeated. Only a few more months I had a terrible weakness.

But the huge number of medications taken did not pass without a trace for my liver. As soon as I got rid of the fever, drug-induced hepatitis began. All the skin became completely yellow in color, the liver enlarged so much that I could calmly clasp its edge with my hands. I got back pain in my stomach, nausea and vomiting.

Needless to say, with what horror I watched the symptoms appear. It was kind of a vicious circle. The recent nightmare was repeated again. I felt completely helpless. My doctor said that I need to stop taking all the drugs and the liver will return to normal. That's exactly what I did. But I was afraid to even think how it could all end. Hepatitis is an extremely bad disease, and I know people who could not get rid of it for the rest of their lives.

In those days, in order to somehow distract myself, I often stopped by our hunting farm. I had a small warm house cut down in a forest settlement. A few goats were grazing in a clearing fenced off by a fence, and a small apiary was arranged a little further away. While I was sick, my wife looked after the household.

At that time, I ate almost nothing, especially did not have breakfast, because any food immediately caused an attack of nausea and pain. Now I no longer remember what prompted me to ask for goat's milk. I never drank it before, we kept goats for the children. I just stood, leaning on the fence, and admired the grazing animals. Probably, I wanted to forget about illnesses at least for a minute and find myself in my former carefree life, eat and drink like a healthy person. I took a sip of the steaming, foaming milk that my wife offered me, and quietly drank a whole mug.

Only in the car on the way to the city did I realize that I drank it quite calmly. For the first time in many months, I did not have any discomfort after eating: no heaviness, no pain in my right side, no nausea! The liver completely accepted the goat's milk.

This discovery so shocked me that I immediately turned the car around, returned to the farm and asked for more milk.

From that day on, my recovery began. I drank a lot of goat's milk and ate white bread with honey. I was really drawn to these products. They seemed like the most delicious food!

I ate into a thick slice of bread, thickly sprinkled with fresh honey, washed down with freshly milked fresh milk and felt my strength return. And with them a healthy happy life.

Very soon, the ominous symptoms of hepatitis disappeared as quickly as they appeared. Examinations showed that I have no signs of inflammation of the liver!

When I came to the doctor to tell about what had happened to me and to thank him for everything he had done for me, the doctor listened carefully to my story and said: “No, it’s not me, this time goat’s milk saved you.”

How Goat Milk Helps

Protein repairs liver cells

Numerous studies have shown that goat milk protein is an ideal building material for new healthy liver cells. The liver uses its amino acids to replace old, disease-destroyed cells and restore their functions. It is very important for the treatment of the liver that goat milk protein is not only rich in amino acids, but also that it ideally maintains a balance-ratio between essential and non-essential amino acids, since the lack of at least one essential amino acid disrupts the metabolism (assimilation) of the others.

Fatty acids improve liver cell function

Goat milk fat contains a lot of essential fatty acids needed by the liver, such as linoleic, linolenic and arachidonic. These acids perform several super-important functions at once. The liver uses them as building material for the walls (membranes) of its new healthy cells. They suppress inflammation in the bile ducts. And they significantly affect fat metabolism, lowering cholesterol levels in the blood and preventing fatty degeneration of the liver.

The essential fatty acids in goat's milk do the same as drugs prescribed for diseases of the liver and biliary tract, but do not have the side effects that are characteristic of drugs. That is why goat's milk is the most important means of treating and preventing diseases of the liver and gallbladder. According to the content of essential fatty acids, goat's milk is 1.5 times higher than cow's milk.

Magnesium reduces spasm of the gallbladder and improves the outflow of bile

Studies have shown that under the influence of magnesium contained in goat's milk, the spasm of the smooth muscles of the gallbladder and bile ducts decreases, the biliary function of the liver increases, the amount of glycogen in the liver increases, the outflow of bile into the small intestine improves, and the fat content in the liver cells decreases.

Goat milk contains magnesium - 11.8 / 100 mg, cow's milk - 9.3 / 100 mg.

Fat and protein stimulate the motor activity of the gallbladder

For successful treatment of biliary dyskinesia and inflammation of the gallbladder, it is necessary to restore the motor activity of the gallbladder and improve the outflow of bile.

The movement of the gallbladder walls depends on the hormone cholecystokinin-pancreozymin. It is secreted by the mucous membrane of the duodenum and causes contraction of the gallbladder. The release of the hormone occurs mainly under the influence of food components - fats and proteins (to a lesser extent organic acids). This hormone not only stimulates the contraction of the gallbladder, but also relaxes the sphincter of the hepatic-pancreatic ampulla and improves the flow of bile into the small intestine, thereby stopping pain in the right hypochondrium caused by overflow of the gallbladder.

The release of the hormone is affected by the nature and volume of food. Studies have found that the use of goat's milk and sour-milk drinks made from it increases the level of cholecystokinin-pancreozymin. To enhance the therapeutic effect of goat's milk, it is useful to add to it, especially in the evening, a tablespoon of vegetable oil.

Vitamins of group B prevent the death of liver cells, increase its antitoxic and pigmentary functions, affect bile secretion

In medical practice, B vitamins are necessarily used to treat the liver and biliary tract. Studies have shown that each vitamin has its own unique therapeutic effect on the liver. And together they make up a powerful team of wellness products.

Vitamin B 6 increases the antitoxic function of the liver, helps it neutralize dangerous toxic substances and remove them from the body.

Vitamin B 2 is involved in more than fifty chemical reactions, most of which take place in the liver. So he participates in the metabolism of amino acids, the conversion of fat reserves into energy, as well as the synthesis of hormone-like substances from fats - eicosanoids, which regulate the metabolism in the body.

Vitamin B 12 and folic acid are involved in the metabolism of proteins and enzymes, in oxidative reactions. They promote protein synthesis and are considered as growth factors. Vitamin B 12 also significantly activates the restoration of liver cells.

Goat milk contains a full complex of B vitamins in an easily digestible form. All of them significantly improve liver function.

Goat milk - a dietary product for a diseased liver

Goat milk fully meets the requirements of the diet: it is the most sparing product. When it is digested, a large amount of bile is not released, which means that there is no load on the liver.

With inflammation of the liver and biliary tract, bile secretion decreases and the activity of enzymes that break down fats decreases. Undigested and unabsorbed fats irritate the intestines, causing pain and dyspepsia (diarrhea).

Goat milk fat has a unique ability to be absorbed in the intestine without the presence of bile at all. Fat owes this extraordinary property to its high content of fatty acids with medium and short chain lengths. Due to the small number of carbon molecules (and they determine the chain length of fatty acids), medium- and short-chain fatty acids are quickly absorbed into the bloodstream directly from the intestines, transported to the liver and converted into energy.

For comparison: goat's milk fat is digested in 30-40 minutes, cow's milk fat - in 2-3 hours, creating a great burden for diseased digestive organs.

Goat milk replenishes the deficiency of the most important minerals in the body

In diseases of the liver and biliary tract, the absorption of mineral salts in the intestines is disrupted and the body begins to experience a deficiency of the most important of them - potassium, calcium, phosphorus and magnesium.

Goat milk brilliantly copes with the task of replenishing the supply of mineral salts. Its minerals are absorbed easily and in full. The better absorption of potassium, calcium, phosphorus and magnesium is associated with the predominance of certain amino acids in goat milk and a high content of medium chain fatty acids, which facilitate the absorption of minerals in the intestines.

Goat milk prevents gallstones

The development of inflammation in the walls of the gallbladder and the occurrence of gallstones contributes to the deficiency in the body of trace elements such as selenium and zinc. Doctors from the Russian State Medical University and employees of the Moscow International Center for Biotic Medicine came to this conclusion after examining patients with bilirubin and cholesterol gallstones. The low content of selenium, which is part of glutathione peroxidase, one of the main enzymes of the body's antioxidant defense, contributes to the accumulation of lipid peroxidation products that damage cell walls and intracellular structures. The resulting structural changes in the cells of the mucous membrane of the gallbladder are accompanied by the development of a chronic inflammatory process, stagnation of bile and the formation of stones.

Fresh goat's milk compensates for the deficiency of the most important trace elements. Both in the content of selenium and in the amount of zinc, it is significantly superior to cow's. It is from goat's milk that they are absorbed much better and serve as an excellent prevention of gallstone disease.

If you want to improve your well-being with liver or biliary tract disease, goat's milk should be your daily food.

On the day you should drink at least 0.5 liters of fresh goat's milk or eat 200 g of non-acidic cottage cheese or goat's milk cheese. This contributes to a more rapid restoration of the normal structure of liver cells and their functions.

The daily protein requirement in liver diseases is increased due to a violation of protein synthesis by the body and is 120 g (normal daily protein requirement is 100 g).

In addition, large portions of goat's milk replenish the body's supply of the most important mineral salts - potassium, calcium, phosphorus and magnesium. In diseases of the liver and biliary tract, the absorption of these and other mineral salts deteriorates, while excretion, on the contrary, increases.

Take warm goat's milk 1-1.5 hours before meals. Remember: it should not be mixed with other food if you want to get the most healing effect.

All fermented milk products from goat's milk are extremely useful, as they eliminate intestinal problems - constipation, spasms, flatulence. The fight against constipation is the most important stage of the treatment program, because constipation worsens the condition of the liver. With constipation, stagnation of bile in the gallbladder and bile ducts increases, which supports the course of the inflammatory process. Constipation enhances putrefactive processes in the intestines and promotes the absorption of toxic substances into the blood from the intestines, which enter the liver through the portal vein and worsen its condition. Then the healing of the disease is delayed.

Having special starter cultures: kefir fungus, acidophilus, bulgarian stick, you can prepare very tasty and healthy fermented milk drinks that will improve your bowel function and will favorably affect the condition of the liver. Sour-milk drinks can be consumed as a separate meal or as an addition to many dishes: vegetable and fruit salads, soups, casseroles, vegetable cabbage rolls, stews and borscht.

Learn to cook cheeses and cottage cheese from goat's milk yourself - it's not only simple and tasty, but also necessary for liver diseases.

If you can't drink goat's milk regularly, take a wellness course at least once a year for 3 weeks while on vacation outside the city. Even the shortest meal of goat's milk will heal and rejuvenate your liver cells.

1. Eat small meals at the same time 3-4 times a day.

Food is the best choleretic agent. To reduce the stagnation of bile, improve its outflow into the duodenum, eat in small portions 3-4 times a day. Eating is a powerful stimulus for the secretion of bile.

Simultaneous intake of a large amount of food leads to stretching of the stomach and often reflexively causes a spasm of the biliary tract, which is manifested by pain in the right hypochondrium.

Eating with long breaks leads to stagnation of bile in the bladder and bile ducts.

2. Take vegetable oil before meals.

If you tolerate vegetable oil well, it will be very useful for you to systematically take it before meals (1-2 tablespoons) or with vegetable dishes. Vegetable oil contains polyunsaturated fatty acids (linoleic, linolenic, arachidonic), which improve fat metabolism and the functional state of liver cells.

Vegetable oil is a strong choleretic agent.

3. Limit your intake of fatty foods.

Fatty foods put a lot of stress on the liver, as they require large amounts of bile to be digested.

A sick liver needs rest. Therefore, you should choose food that is easily digestible and does not stimulate bile secretion.

Eating a large amount of fatty foods disrupts the rhythm of bile secretion, causes a spasm of the biliary tract, which can lead to pain and exacerbation of the disease.

However, it is impossible to completely exclude fats from food, since fatty foods increase the outflow of bile and improve the emptying of the gallbladder.

The best fats for you are low-melting fats. These include butter, linseed and sunflower oils.

4. Eat more protein.

Currently, scientists have found that animal proteins contained in meat, fish, milk, and especially in cottage cheese, have a beneficial effect on a diseased liver. Animal protein contains many special lipotropic substances that protect liver cells from deposition of excess fat in them.

Lipotropic substances protect the liver from such a serious disease as fatty infiltration associated with hepatitis. There are many lipotropic substances in egg white, herring, cod, wheat bran.

5. Eat foods rich in carbohydrates - jam, honey, low-fat cookies.

Food rich in carbohydrates increases the deposition of glycogen in the liver, thereby increasing the resistance of the liver to toxic and infectious substances.

As a result of experiments, it was proved that animals, in the liver of which there was not enough glycogen, died faster from liver failure caused by various poisons.

6. Eat foods rich in vitamins A, C, B and K.

Vitamin C increases the accumulation of glycogen in the liver, improves the protective functions of the liver, regulates nitrogen and cholesterol metabolism. There is a lot of vitamin C in rosehip broth, currants, citrus fruits, chokeberry, parsley, lettuce.

With liver disease, signs of A-vitamin deficiency often appear: dry skin and mucous membranes, blurred vision at dusk, slowing down the growth of bones and teeth, and the body's resistance to infections decreases. There is a lot of vitamin A in milk fat (especially goat), cream, butter, egg yolk, fish oil.

B vitamins increase the antitoxic function of the liver. These vitamins are found in cereals, buckwheat and oatmeal, liver, carrots, beets, lettuce, spinach, etc.

7. Eliminate alcohol.

Alcohol is the strongest poison for the liver. The smallest dose of alcohol intensifies the inflammatory process with renewed vigor.

8. Eat fiber.

It helps to eliminate cholesterol from the body, which plays a significant role in the formation of gallstones.

Carrots, potatoes, cucumbers, beets, zucchini, cabbage, eggplants, tomatoes should be in your diet regularly.

The choleretic effect of vegetables increases significantly if you fill them with vegetable oil. Sunflower, olive, corn oils have a pronounced choleretic effect. You just have to use them correctly. Vegetable oil (unrefined) is added only to the finished dish and is not heated. Otherwise, the oil loses its healing properties.

9. Forget about fried food.

When roasting, substances are formed that irritate the liver, mucous membrane of the stomach and intestines. Eat food boiled, baked and stewed, freshly cooked, without reheating.

10. Do not eat cold food and ice cream, do not drink cold drinks.

They cause a spasm of the biliary tract and an attack of pain.

11. Diet.

Products prohibited in diseases of the liver and biliary tract:

smoked meats, marinades, fatty fish, brains, kidneys, liver, fatty beef, pork, lamb, goose, duck, animal fats (excluding butter), chocolate, cocoa, pastry, canned food, beans and other legumes, sorrel , spinach, rich meat, fish, mushroom broths, spices, alcohol, ice cream, vinegar, mustard, pepper, sparkling water.

Products useful for diseases of the liver and gallbladder:

milk, sweet tea, vegetable and fruit juices, rosehip broth, rye bread, white wheat bread (yesterday's), cookies and pastry products, dairy products - everything, but sour cream in limited quantities, eggs, lean meat, poultry, lean fish, soups - dairy with the addition of cereals or pasta, vegetable soups, cereals - everything, fruits and berries - non-acidic, vegetables - raw and boiled.

Sample menu for the day

First breakfast - fresh warm goat's milk.

Lunch - buckwheat porridge with butter.

Dinner - vegetable soup, cabbage rolls with boiled meat, berry jelly.

Dinner - a glass of one-day kefir from goat's milk.

Do tubage if you are worried about pain or a feeling of heaviness in the right hypochondrium.

Tubazhi relieve spasm of the gallbladder and free it from stagnant bile. This is an extremely useful and necessary procedure. Tubazhi bring significant relief, eliminate pain. Contraindications for tubage - cholelithiasis.

Tubazhi do 1 time per week.

In the morning on an empty stomach, without getting out of bed, drink one glass of mineral water without gas. Essentuki No. 17 is better. Water should be heated in a water bath to a temperature of 44 degrees. In a glass of mineral water, add 2 full tablespoons of sorbitol, it helps to release the gallbladder more vigorously.

After taking mineral water, lie on your right side, on a hot heating pad.

Stay in bed without changing position for 2 hours. During this time, gradually drink the remaining water in small sips.

After the procedure, have breakfast as usual.

Treatment of gastric and duodenal ulcers

Even long-term non-healing and difficult-to-treat gastric and duodenal ulcers heal quickly thanks to goat's milk. Usually, improvement occurs in 1-1.5 weeks, and complete healing of the ulcer occurs within a month. The therapeutic effect of goat milk on the mucous membrane of the stomach and duodenum is amazing! Its components quickly stop ulcer bleeding, inhibit the growth of Helicobacter pylori, reduce the acidity and aggressiveness of gastric juice, stimulate the growth of new healthy cells in the area of ​​the ulcer, strengthen local intestinal immunity and the immune system of the whole organism as a whole, protect the mucous membrane from the irritating effect of drugs.

I know many examples of successful treatment of peptic ulcer with goat's milk. Here is one of them.

The incident that I want to tell you about happened a few years ago in the family of my friends and has its own little backstory. On rare free days, I like to visit the farm with Nikolai and Anna Fedotov. In the recent past, the townspeople, they moved to the village, organized their own farm and started breeding thoroughbred cows. And now they can be proud of the results - a herd of magnificent airschers gives a lot of milk. But not only purebred beauties owe a prosperous economy its current well-being, but also goat's milk!

Nikolai, the owner of the farm, had long suffered from stomach ulcers and finally he launched the disease so that it began to take all his strength. He had constant stomach pains, besides, heartburn, nausea and vomiting with blood appeared. He felt completely exhausted and overwhelmed. The young farmer tried to cope with the disease by taking various medicines, but none of them helped get rid of the ulcer. “You can’t delay,” the surgeon said after another examination, “get ready for the operation, your turn for hospitalization will come up - we will call you.”

On the way from the regional center, Nikolai stopped by to see me. He was clearly confused and upset by the prospect of being on the operating table under the surgeon's knife.

As a last resort, I advised him to drink goat's milk.

- Why goat? he wondered. - I have a cow at least bathe.

Cows are his weakness, and he was sure that there was nothing better in the world than the milk of his cows. Moreover, some goat can not be compared with him!

I had to explain that cow's and goat's milk have different medicinal properties. And cow's milk is not good for treating ulcers. Vice versa! Its reception worsens the condition of peptic ulcer. Nikolai listened, literally absorbing every word, but when he left, I was not sure that I convinced him.

About a month later, he called: “Could you stop by? I have news for you." He greeted me beaming. From my barely contained excitement, I realized that something extremely important had happened. Nikolai led me to the farm and stopped on the threshold, letting me go ahead. In a spacious room, equipped with the latest technology, magnificent thoroughbred cows stood in a row. Their smooth coat, white with chocolate and black spots, shone in the neon light like expensive silk.

While admiring the beautiful animals, I suddenly saw a simple gray goat in one of the pens, calmly chewing hay from the feeder.

- Why do you need her? – I was amazed, considering the new inhabitant of the farm. My surprise was not accidental: after all, goats do not give even a quarter of the amount of milk that Ayrshire record holders produce, which means that they do not bring any income to the farmer.

“I bought it for myself,” Nikolai replied, “on your advice. And she really saved me from surgery.

Did you drink goat's milk? I asked in astonishment.

- That's what I'm telling you! And it cured my ulcer! I still can't get over what happened. Well, just magic! Remember that our conversation about goat's milk, - Nikolai asked with a happy smile, - then, to be honest, I didn’t really believe you. Could it be that milk is stronger than drugs? And I am very grateful to the case that helped me to be convinced of this. Every weekend I take milk and cheeses to the market. And then one day, already about to leave, I saw a woman at the very exit, who modestly stood aside and kept a goat on a leash. I don't know what prompted me to go up and talk to her. It turned out that she was moving to live in the city, she wanted to put the goat in good hands and asked for it inexpensively. Then I remembered your words and thought: “Why not try?” Bought a goat and started drinking goat's milk.

It's incredible, but I felt better literally from the first sip. Heartburn, which tormented me for several years, disappeared almost overnight. The pain, vomiting and bleeding stopped as if by itself. But the most incredible thing was yet to come. After a month of eating goat's milk, the results of repeated examinations showed that my ulcer had completely healed! The surgeon, whom I saw for many years, said that he had not seen anything like this in all his practice. He joked that if things continued to go so well, the goats would soon put him out of a job.

I am very grateful to you for your advice, - Nikolai said with feeling, - and I really like the goat, her milk is tasty, and the milk yield is good, although, of course, not as large as that of my cows.

This is how the story ended. Today, eight years later, my farming friends are still busy farming, loving and raising cows. Their milk goes on sale, brings a good income and is considered the best in the whole district. But in the family itself they prefer to drink goat, considering it the main cure for all diseases, and health is the basis for the prosperity of any business.

Undoubtedly, goat's milk must be included in the diet in the treatment of peptic ulcer. It helps not only to improve the condition, but often to avoid surgery. The use of goat's milk during the year is the best prevention of recurrence of peptic ulcer in the future.

Here is another example.

20-year-old Sasha O. was melting before our eyes. Food caused her such an attack of pain and nausea, especially in the morning, that the girl tried not to eat all day until evening, and often went hungry for several days. Pain and nausea pursued her constantly: Sasha suffered from a duodenal ulcer. Conventional medicines did not help her. We started by completely changing the diet and diet. I insisted that Sasha start breakfast. In the morning she drank a quarter glass of fresh goat's milk. It was this amount that did not cause the usual vomiting. A week later, she could already take a full glass of milk and felt noticeably better.

She drank one glass of milk before lunch, dinner and before bed. As a result, pain in the abdomen, nausea and vomiting stopped. Within 4 weeks, her condition steadily improved. And by the end of the month, Sasha completely got rid of all the symptoms of peptic ulcer that had bothered her for several years!

In addition to taking goat milk three times a day, Sasha followed a diet that excluded dishes that irritated the mucous membrane of the stomach and intestines and stimulated the secretion of digestive juices: everything spicy, salty, pickled, fried, smoked, strong vegetable, meat, fish broths, raw vegetables and fruits, black bread, coffee.

Medical nutrition was started in July, and at the end of August Sasha had to leave to study in another city. Fulfilling my wishes, she continued to drink goat's milk every day there as well. For the entire next year, she did not have a single case of exacerbation of the disease, although earlier the girl constantly missed classes due to bouts of pain with vomiting, which followed one after another.

Today, six years later, Sasha is completely healthy and does not need to diet. Her younger brother, who suffered from the most severe spastic colitis and took goat's milk with his sister, completely got rid of pain in the intestines in 30 days! After recovery from peptic ulcer, the need for regular intake of goat's milk disappears, it can be drunk at will.

But there are such diseases when therapeutic nutrition with goat's milk is necessary constantly throughout life. For example, in case of disease of the operated stomach. This disease occurs after surgery, when part of the stomach is removed along with a non-healing ulcer, and refers to a postoperative complication that seriously worsens the patient's condition.

The essence of this complication lies in the fact that after the removal of a part of the stomach, the mechanical and secretory processing of food both in the stomach and in the intestine is sharply disturbed. The volume of the operated stomach is reduced, the food leaves it too quickly and enters the intestines, not having enough time to be well processed by gastric juice, that is, not ready for further stages of digestion. In addition, the production of hydrochloric acid in the operated stomach decreases, which stimulates the secretion of digestive juices by other organs - the liver and pancreas.

Lack of digestive juices impairs the digestion and absorption of essential nutrients from the intestines. As a result, food passes through the entire digestive tract, but is never absorbed. A situation is created when a person, eating normally, fully, is actually starving, because his body cannot get nutrients from food that is poorly processed by digestive juices.

A constant deficiency of nutrients leads to the development of the so-called agastral asthenia. After removing part of the stomach, people develop weakness, fatigue, constant heaviness in the epigastric region, a tendency to diarrhea, hypovitaminosis. Weight is reduced and the person noticeably loses weight. Over time, sweating, trembling, palpitations, headaches join.

The lack of hydrochloric acid in the operated stomach leads to another unpleasant consequence - intestinal dysbacteriosis.

The fact is that hydrochloric acid has a pronounced bactericidal effect. It destroys pathogenic bacteria, harmful intestinal microflora. Its deficiency leads to the development of a persistent inflammatory process in the large and small intestines - enterocolitis.

The right choice of food for patients with gastric surgery is of vital importance. In this case, food is needed that is completely and quickly absorbed and does not need to be processed with a large amount of digestive juices. No other food meets these requirements better than goat's milk.

Here is an example. 50-year-old Vasily suffered from a stomach ulcer for 15 years. Finally, he yielded to the persuasion of the doctors and decided on an operation, hoping that he would get rid of the constant pain in his stomach. But it turned out that the operation was not the end of his suffering. On the contrary, we can say that real misfortunes have not yet begun! After a while, an ulcer formed again at the site of the postoperative scar, which constantly bled and caused unbearable bouts of pain, forcing Vasily to take a huge amount of medication. Antibiotics, anti-inflammatory, hemostatic and pain medications, antacids, enzymes, histamine prescription blockers, vitamins, various nutritional supplements are far from a complete list of the drugs that have been used. Such a massive drug treatment led to the fact that the patient's liver, pancreas failed and the work of the salivary glands was disturbed.

The patient's condition was further aggravated by lifestyle. Vasily is a famous violinist, toured a lot. The unrest associated with moving and concerts, as well as changes in diet and diet, could not but worsen an already serious condition.

Therefore, when Vasily called me at the end of 1997 and asked for help, I offered to include goat's milk in his diet. The result exceeded all wildest expectations. Several months of therapeutic nutrition had a powerful healing effect. Bleeding stopped, heartburn, pain and heaviness after eating disappeared. And most importantly, he began to put on weight. After fruitless attempts to gain weight, a monthly weight gain of 0.5 kg seemed like a real miracle!

It so happened that due to the tour of the orchestra where Vasily worked, we did not see each other for some time. At first I didn't recognize him, he had changed so much. The thinness and exhaustion disappeared, the blueness and puffiness on the rounded cheeks were replaced by a blush. In front of me stood a cheerful, full of strength and energy man.

- You do not know! Just a completely different person. What did you do?

He laughed:

Yes, what you suggested. I drank goat's milk without missing a single day. And here is the result - not a single exacerbation! I haven't felt this good in a long, long time! This food has given me back my life!

How Goat Milk Helps

Reduces the acidity of gastric juice and prevents the growth of Helicobacter pylori

The classic expression of the old doctors “No acid - no ulcer”, supplemented in 1989 by the famous clinician D. Graham “No helicobacteria - no recurrence of the ulcer”, fully reflects the essence of peptic ulcer and ways to combat it. The most common causes of peptic ulcer are increased acidity of gastric juice and infection with Helicobacter pylori.

Hydrochloric acid corrodes the mucous membrane of the stomach and intestines, and Helicobacter pylori secrete a special toxin that causes ulcers. Goat milk eliminates both of these causes. Due to its alkalinity, it neutralizes excess hydrochloric acid in the stomach and suppresses its excessive production. And a large amount of milk protein creates a protective layer, enveloping the gastric mucosa and thereby protecting it from self-digestion by hydrochloric acid and gastric enzymes. Alkalinization of gastric contents creates favorable conditions for the cessation of the inflammatory process, the disappearance of heartburn, pain and ulcer healing.

Cow's milk, unlike alkaline goat's milk, has a slightly acidic reaction. And when it enters the stomach, its acidity increases several times. As a result, cow's milk does not reduce, but, on the contrary, increases the acidity of gastric juice, increases irritation of the ulcer, causes heartburn and pain.

In addition to normalizing acidity, goat's milk plays another very important role - it fights Helicobacter pylori.

As already mentioned, Helicobacter pylori causes ulcers. They are one of the most common infections in the world. Infection occurs through food, the saliva of a sick person, or during certain medical examinations, such as gastroscopy. Ulceration occurs when a person becomes infected with a type of Helicobacter pylori that produces a special toxin. Helicobacteria have a number of unique properties. They survive and multiply in hydrochloric acid, in which life is impossible for other bacteria. They have the ability to move. They actively move from the area affected by the ulcer to the healthy part of the stomach or intestines and destroy it. On their way, they destroy very important mucosal cells that produce protective mucus. This mucus protects the walls of the stomach and duodenum from being digested by hydrochloric acid and gastric enzymes. Depriving the mucous membrane of protection, Helicobacteria at the same time increase the production of hydrochloric acid and, together with it, corrode the bare surface of the stomach and duodenum with a vengeance, forming ulcers.

Goat milk becomes an obstacle in the way of helicobacteria. It brings down an avalanche of living superactive protective cells on pathogens, which not only neutralize dangerous toxins, but also inhibit the growth of Helicobacter bacteria themselves.

One of the most important protective components of goat milk is the enzyme lysozyme. This enzyme has phenomenal activity and is not destroyed in the acidic environment of the stomach. It destroys microbes by breaking their walls (breaks down the polysaccharide chains of cell membranes). Lysozyme interferes with the main processes of ulcer formation and blocks the release of ulcer-forming toxins.

Together with lysozyme, another very important protective component of milk works - the protein lactoferrin. It inhibits the growth of helicobacteria, depriving them of a vital component - iron. Lactoferrin binds the iron supplied with food and transports it to the internal environment of the body itself. In addition, it enhances the bactericidal action of lysozyme, as well as other protective substances - immunoglobulins, macrophages and leukocytes. They actively penetrate into the thickness of the mucous membrane, inhibit the growth of helicobacteria and, in addition, restore the damaged gastric and duodenal mucosa. It must be remembered that only freshly milked goat's milk has a powerful anti-infective protection. The protective cells of milk are very fragile. They are destroyed when milk is heated and stored at room temperature. In order to prolong the life of protective substances, immediately after milking milk must be cooled to +4-5 degrees. In this case, they are stored for 2 days.

Boiled, pasteurized and powdered milk is devoid of protective substances.

Quickly heals an ulcer by stimulating the growth of new healthy cells

An ulcer heals faster if a lot of new healthy cells are formed in the mucous membrane, in the area of ​​​​the ulcer.

Helicobacteria interfere with ulcer healing by inhibiting the growth of new healthy cells. And they do it in a very unique way. They trigger the mechanism of self-destruction genetically embedded in them - apoptosis - in the cells of the mucous membrane. Normally, it is designed for self-destruction of old diseased cells, and under the influence of Helicobacteria in the edges of the ulcer, the necessary young healthy cells begin to feverishly self-destruct. New cells are formed much more slowly than old ones are destroyed. As a result, the ulcer grows.

What does goat milk do?

Completely changes the situation. As soon as you drink a glass of milk, millions of bioactive substances rush to your stomach lining - stimulants for the growth of healthy cells. They enhance the maturation, proliferation of cells in the area of ​​the ulcer so that the process of regeneration of the mucous membrane begins to prevail over the process of self-destruction of cells and the ulcer quickly heals. The bioactive components of goat milk include: growth factors (insulin-like and transforming), nucleotides, oligosaccharides, free amino acids, polyamines.

Goat's milk contains a large amount of cell growth biostimulators, in contrast to cow's milk, in which there are much fewer of these most valuable components.

Strengthens local intestinal immunity and the immune system of the whole organism as a whole

A healthy gut protects itself from infection. Its cells secrete protective substances: lysozyme, immunoglobulins and mucus, which protect the mucous membrane from hydrochloric acid, digestive enzymes, pathogenic microbes and their toxins.

With peptic ulcer, the mucous membrane becomes thinner, and most of its cells that secrete protective substances die. Helicobacteria begin to multiply freely, destroy the mucous membrane and form ulcers. At the initial stage of the disease, the gut's own protective factors can still suppress the growth of Helicobacter pylori colonies. But gradually they become insufficient to destroy the infection.

End of introductory segment.

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The given introductory fragment of the book Goat's milk for health, longevity and beauty. Advice from an experienced doctor for adults and kids (I. V. Makarova, 2015) provided by our book partner -

A little over a century ago, goat's milk was a traditional food for most Russians. Unfortunately, today it appears extremely rarely on the tables of our compatriots. The reason that the use of this product has practically disappeared is not only in the very modest volumes of its production and, accordingly, the relatively high cost. Potential consumers are simply not well informed about the unique properties of goat milk and the benefits it can bring to the body.

Safe for lactose intolerance

A fairly common form of allergy associated with intolerance to milk sugar (lactose) prevents many people from including cow's milk and its products in their diet. Goat milk is low in lactose, and people with lactase deficiency can drink it without risk. According to experts, in some cases, daily consumption of goat's milk even completely eliminates lactose intolerance.

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Increases immunity

Goat milk is rich in B vitamins and retinol. The exceptionally useful composition of the product helps people recover faster and increase their efficiency after severe infectious diseases. Such milk is recommended for cancer patients who have undergone a course of radiation therapy to eliminate side effects and facilitate the rehabilitation process. It has been proven that drinking one glass a day significantly reduces the risk of seasonal infections.

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Useful for TB patients

Goat milk is rightfully considered one of the best means for the prevention and treatment of respiratory pathologies. It contains a unique set of proteins that are in dire need of patients with bronchitis, pneumonia and pulmonary tuberculosis. The fact is that the result of the metabolism of some amino acids that enter the body with this product is substances with high antibacterial and anti-inflammatory activity.

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Has a high dietary value

The calorie content of goat's milk is quite high, which does not prevent it from being a dietary product, the regular use of which does not threaten the figure. The fat content of such milk is 4.4%, and the fat structure is very different from that of cow's milk. The first stage of processing fat in the body is the crushing of its particles. In the case of goat's milk, this process is extremely simplified: the fat globules are very small (10 times smaller than in cow's milk). This feature allows the human body to effectively absorb the nutrients of this product. That's why goat's milk is good for those who are on a weight loss diet.

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Strengthens bones

Goat's milk contains a large amount of calcium and vitamin D, which are necessary for the growth and strengthening of bone tissue. The inclusion of milk in the diet of babies older than one year protects them from the development of rickets. For the elderly, regular consumption of the product can serve as a prevention of osteoporosis. The intake of goat's milk is also effective during the recovery period after injuries: to significantly speed up the process of bone fusion, it is enough to drink a glass daily.

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Treats diabetes

Patients suffering from type 2 diabetes are advised to include goat's milk and its products in the menu (especially during an exacerbation of the disease). There are practically no monosaccharides (glucose and galactose) in this food, and its use has a positive effect on metabolism and blood sugar. In addition, goat's milk is digested faster and more completely than cow's milk, does not cause the appearance of excess body fat, which is extremely important in those frequent cases when diabetes is complicated by uncontrolled weight gain.

Source: depositphotos.com

Helps with gastrointestinal diseases

Goat milk contains lysozyme, a natural antibiotic with a high healing effect. Therefore, it helps to normalize the intestinal microflora, suppress the vital activity of pathogenic microorganisms, and heal damage to the gastric mucosa.

Patients suffering from gastritis with high acidity are recommended to take 150-200 ml of goat milk on an empty stomach for three weeks, having a temperature of 15-20 ° C, and drink one more of the same portion in as many doses during the day. The course helps to neutralize excess hydrochloric acid and reduce the likelihood of developing peptic ulcer.

With cholecystitis and hepatitis, the use of goat milk products helps to diversify a strict diet and saturate the body with the necessary proteins and trace elements without the risk of adverse events.

Treatment with milk and dairy products is an effective way to improve blood composition and overall strengthening of the human body. There is no remedy more suitable in this respect than the methodical use of milk. In milk treatment, it doesn't matter what kind of milk you drink, but it is better to boil the milk properly in order to avoid the impossibility of infection with some contagious substance. If the milk is not tolerated, in spite of its careful use, then something must be added for taste, depending on one or another indication. You can add cold water, a few teaspoons of cognac, cocoa, seltzer, and even plain table salt.

There is no need to always take one milk: it can be freely combined with something in the form of milk soup or porridge with cereals, rice, in the form of jelly, etc. Donkey milk meets the physiological requirements even better than cow's milk. In wealthier circles, therefore, the latter may be preferred, while poor people, for whom even cow's milk is too expensive, may use buttermilk. The latter is mostly a sweet-sour liquid, obtained partly by itself, partly artificially by churning butter. In addition to a small amount of fat that accidentally remained, it contains all the milk protein (casein), a lot of milk sugar and salts. The content of the latter determines the easy digestibility of the protein, as it prevents its dense clotting.

Goat's milk is almost as thick as cow's milk. It is, along with sheep's milk, the richest in protein, and therefore serves as an excellent nutrient.

Sheep's milk is extremely rich in nutrients and can be excellent for boosting strength in debilitated people.

The direct opposite is the milk of donkeys, relatively the richest in water. The insignificant content of casein, even less - fat, with a relatively large number of parts of milk sugar and salts, give it a modest place among nutrients, but provide an outstanding value for treatment. Easily digestible, slightly debilitating, being poor in albumin and carbohydrates, donkey milk is especially suitable for chronic chest diseases with frequent exacerbations and a tendency to constant fever.

Of all the five types of milk, the milk of mares is the richest in content. There are more dense substances in it than in sheep, it is relatively poor in proteins, but it is the fattest milk, surpassing other types of milk also in terms of the content of milk sugar and salts.

If, on the one hand, it is indisputable that milk is a nutrient and easily digestible and quite sufficient for metabolism, that its systematic and exclusive use has been rightfully recommended for anemia, nervous weakness and eating disorders since ancient times, then, on the other hand, On the other hand, exclusively dairy treatment, especially in adults, encounters certain difficulties, which should be considered in more detail. It is completely wrong to consider it for adults as a prototype of a nutrient. It, of course, contains all the components necessary for maintaining the body, but nitrogen-free and nitrogenous substances are in it not in the ratio that has shown itself to be most expedient under ordinary conditions. Added to this is the fact that the assimilation of milk in the intestines of an adult proceeds less favorably than other animal nutrients.

The second difficulty in the production of milk treatment is the irresistible aversion that appears in many patients to milk with prolonged use of it. We have already said above that with appropriate impurities one can still extremely please the patient. With good will, it is often possible to eat milk alone for about 4-5 weeks. But quite often come and stop the milk treatment prematurely due to acute catarrh and indomitable vomiting. In view of this, it is necessary to make a careful test every time, the outcome of which will determine whether it is possible to carry out methodically milk treatment or not.

Milk feeding methods

As for the method of feeding, there are several. The patient receives 3 times a day at strictly observed intervals ½ - 1 glass (160-180 grams) of good, fresh cow's milk at a temperature that is more pleasant to him. In winter, milk is given well warmed in hot water, and in summer - at room temperature. You need to drink slowly. The number is gradually increasing. At the end of treatment, the patient drinks from 8 o'clock in the morning 4 times in four-hour intervals. The treatment is almost always well tolerated, as long as milk is not forced to drink very much at the beginning, and if the intervals are correct. As soon as possible, the dose of milk is increased after a decent period of time. If constipation happens, as it usually happens, then klisters, mild laxatives are prescribed. If he stubbornly holds on, then a little coffee or well-boiled plums are added to the milk. Fever is not a reason to stop treatment. With a strong thirst, it is allowed to drink ordinary or seltzer water, and with a special appetite, eat a piece of stale bread with salt or a herring in the second or third week and once a day, instead of pure milk, milk soup or porridge. After 4-6 weeks, depending on the circumstances, you can add suitable food and leave the use of milk. In milk treatment, it is important to keep in mind that milk, if possible, is always taken from the same cow. To this circumstance owes a certain fairness to the assertion that the best results are obtained for the patient if he personally drinks milk in the barn, in what way can he most likely avoid the danger of drinking mixed cow's milk.

As for whey, it has been used since ancient times, like milk. It contains almost exclusively only milk sugar and mineral salts. Therefore, it goes without saying that it can no longer serve for nutritional purposes, but it is used as surrogates, mainly for medicinal purposes.

Serum mainly excites and enhances the activity of the mucous membranes. It is very useful for irritation of the mucous membrane of the respiratory tract and the digestive canal. In addition, it promotes the departments of the liver, intestinal glands, pochem and skin. Therefore, if you drink whey correctly and for a long time, then it has a very significant effect on the composition of blood and juices, and thus on all nutrition.

Serum is drunk either pure or mixed with mineral waters. You need to drink it from 1 to 3 glasses and continue treatment from 3 to 6 and even up to 12 months. You can drink it in winter time. In pulmonary consumption, for which serum is an excellent remedy, it is best to drink the so-called rennet serum, especially sheep, since the latter contains more proteins and phosphate salts than cow and goat. But since rennet whey can be used only in specially arranged commandments, people who do not have large means can replace it with ordinary cow whey.