The Impact of Milk on Nerve and Spinal Health

Milk is a versatile and nutrient-rich product that has long been used for its benefits to overall health and wellness. Emerging research suggests that milk and its derivatives may also play an important role in supporting nervous system and spinal health.

One of the primary mechanisms by which milk may contribute to nervous and spinal health is through its nutritional composition. Milk is a rich source of essential vitamins and minerals, including calcium, vitamin D, and phosphorus, which are essential for the development and maintenance of bone structure. (Rusoff, 1970) Adequate intake of these nutrients has been associated with a reduced risk of spinal disorders, such as osteoporosis and intervertebral disc degeneration. (López?Expósito et al., 2017) Additionally, milk contains bioactive peptides that have been shown to exhibit neuroprotective properties. These peptides may help regulate inflammation, reduce oxidative stress, and promote nerve cell regeneration, potentially contributing to the prevention and maintenance of neurological conditions affecting the spine and peripheral nervous system. (Zheng et al., 2015) Interestingly, milk’s unique lipid profile, which includes a high proportion of saturated and monounsaturated fatty acids, may also play a role in supporting nerve and spinal health. These fatty acids have been linked to improved nerve signal transmission, reduced risk of neurodegenerative diseases, and increased bone mineralization.

To harness the potential benefits of milk for nerve and spinal health, experts recommend moderate and consistent intake as part of a balanced diet. Incorporating dairy products, such as cheese, yogurt, and milk itself, into your daily routine can help ensure adequate nutrient intake and support overall nervous and musculoskeletal health.

Milk contains several important nutrients that are beneficial for nerve and spinal health. Nutrients in Milk That Support Nerve and Spinal Health:

• Calcium: Milk is a good source of calcium, a mineral that is essential for building and maintaining strong bones. Adequate calcium can help prevent osteoporosis, a condition that weakens bones and increases the risk of spinal fractures. (What Supplements Are Best For Bone and Joint Health?, 2023).

  Vitamin D: Milk is also a source of vitamin D, which helps the body absorb calcium and supports bone health. Vitamin D also plays a role in muscle and nerve function. (Summer et al., 2017)

  Phosphorus: Milk contains phosphorus, another mineral that is important for bone health. Phosphorus works with calcium to build and maintain strong bones.

  Protein: Milk is a good source of protein, which is important for building and repairing body tissues, including nerve tissue.

  Bioactive Peptides: Milk contains bioactive peptides, which are compounds that can have beneficial effects on the body. Some bioactive peptides in milk have been shown to have neuroprotective properties, meaning they may help protect the nervous system from damage. (López?Expósito et al., 2017)

Nutritional Adequacy Rate

Each person's nutritional needs are determined by many factors, namely age, gender, weight, and height. The following are recommendations for Nutritional Adequacy Rates for several important nutrients that support nerve and spinal health for healthy adults:

Calcium: 700-1200 mg/day

Vitamin D: 600-800 IU/day

Phosphorus: 700-1250 mg/day

Protein: 46-56 grams/day

By consuming milk and dairy products moderately as part of a healthy and balanced diet, a person can meet these important nutritional needs to maintain nerve and spinal health in the long term.

There are many types of milk processing, which aim to improve the durability, taste, texture, and nutritional value of milk.

Here are some common types of milk processing:

1. Heat Processing:

Pasteurization: Heating milk to a certain temperature (e.g. 72°C for 15 seconds) to kill pathogenic bacteria and extend shelf life. (FAO.org, 2023)

Ultra-High Temperature: Heating milk to a very high temperature (e.g. 135-150°C for a few seconds) to kill almost all microorganisms and produce milk that can be stored for a long time without refrigeration. (Dairy Technology, 2014)

Sterilization: Heating milk to a higher temperature and longer time than pasteurization to kill all microorganisms, including bacterial spores.

2. Physical Processing:

Homogenization: Breaking down and distributing the milk fat globules evenly so that the milk does not separate into layers of cream and skim milk. (How Milk is Made & The Milking Process | Milk Pasteurisation & Homogenisation, 2023)

Drying: Removing the water from milk to produce powdered milk, which has a longer shelf life.

Separation: Separating the milk into cream (the high-fat part) and skim milk (the low-fat part). (How Milk is Made & The Milking Process | Milk Pasteurisation & Homogenisation, 2023)

3. Fermentation:

Yogurt: Made by fermenting milk with lactic acid bacteria, which produces a sour taste and thick texture. (Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavour: A Review, 2014)

Cheese: Made by curdling milk with acid or enzymes, then separating and drying the curds. (Núñez, 2016)

Kefir: A fermented milk drink made using kefir cultures, which contain a variety of bacteria and yeasts. (Surono & Hosono, 2011)

4. Other Processing:

Fortification: Adding nutrients to milk, such as vitamin D and calcium.

Flavor Processing: Adding flavors to milk, such as chocolate, strawberry, or vanilla.

The type of processing chosen will affect the final characteristics of the milk product, such as taste, texture, nutritional value, and shelf life.

We get milk from the market or supermarket. Knowledge about getting milk products and their derivatives is also important for the community to avoid unwanted things.

Here are some tips for shopping for milk at the supermarket:

1. Pay attention to the expiration date:

Choose milk with the longest expiration date.

Make sure the milk packaging is not damaged or leaking.

2. Choose the right type of milk:

Pasteurized milk: Available in a variety of fat content options (whole milk, low fat, skim).

UHT milk: Lasts a long time without needing to be stored in the refrigerator before opening.

Organic milk: Produced without growth hormones or antibiotics.

Plant-based milk: An alternative for those who are allergic to cow's milk, such as almond milk, soy milk, or oat milk.

3. Pay attention to the nutrition label:

Compare the nutritional content of each product, such as calories, fat, protein, calcium, and vitamin D.

Choose low-fat or nonfat milk to reduce saturated fat intake.

Avoid milk with excess added sugar.

4. Pay attention to storage in the supermarket:

Make sure the milk is stored in the refrigerator at the right temperature.

Avoid choosing milk that is placed near the refrigerator door because the temperature is more fluctuating.

5. Take Advantage of Promotions:

Check supermarket promotional catalogs or online shopping apps to get the best price deals.

Buy milk in bulk if there is a discount, but make sure you can finish it before it expires.

6. Store Milk Properly at Home:

Immediately store milk in the refrigerator after arriving home.

Do not store milk in the refrigerator door because the temperature is less stable.

Unopened UHT milk can be stored in a cool, dry place.

7. Look for Signs of Damage:

Throw away milk that is past its expiration date.

Do not drink milk that smells sour, has a lumpy texture, or changes color.

To determine how much specific nutritional content you need in milk, you can consult a nutritionist or professional in the field.