Milk has long been considered a healthy drink with healing properties. Ancient healers recommended it both as a treatment for many diseases and as a prophylactic. The benefits of milk and its healing properties have been carefully studied and proven by modern experts who have conducted a large number of various studies.
The milk of various animals, which has healing properties, can be used as food. For the inhabitants of our country, the most famous and affordable is cow’s milk or goat’s.

Milk composition
Milk is distinguished by its excellent taste, nutritional value and its beneficial properties. From birth, a newborn baby, along with mother’s milk, receives all the most necessary substances, microelements, is saturated with it, grows and develops. Everything that is required to ensure a healthy existence is present in the composition of milk, the benefits of which are almost invaluable. More than a hundred kinds of various valuable components, including fats, proteins, carbohydrates, organic acids, hormones, enzymes, minerals and others. It is impossible to find another product with the same properties and rich composition as milk.

Special milk fat is one of the best fats, has a pleasant taste, melts with low heat, so it is very quickly absorbed by the human body. It contains a variety of vitamins – A, D, fatty acids, keratin and other equally useful substances. Cream is nothing but milk fat, which is found in milk in the form of tiny droplets. Such droplets are so light that they rise up and form a layer that can be collected.

Contained in milk and a component such as lactose. Unlike ordinary sugar, it is not so sweet, but it is completely and quickly absorbed in the body. Lactose is necessary to normalize the functioning of the gastrointestinal tract, reduce the processes of decay in the intestines. Also, it is lactose that gives the body the necessary energy. Without lactose, it is impossible to get kefir, sour cream or cottage cheese, since it is directly involved in the fermentation of milk.

The hormones, enzymes, and certain immune bodies found in milk allow the body to effectively fight various microbes. Calcium, phosphorus and magnesium found in milk help strengthen bones, promote their fastest recovery after fractures, take an active part in the formation of teeth, nerve tissues.

Due to its rich composition, milk is the most valuable and easily digestible food for pregnant women, children and the elderly.

About milk intolerance
Official medicine does not use such a diagnosis as milk intolerance. This is usually called the discomfort that occurs after taking milk – bloating, flatulence, pain, which is quite often lactose intolerance. Lactose makes up 99% of the carbohydrates found in milk, giving it a sweetish taste. When it enters the gastrointestinal tract, lactose is broken down by a special enzyme – lactase, produced by enterocytes. As a result of this splitting, glucose and galactose are formed – monosaccharides, which are then absorbed. With an insufficient amount of the lactase enzyme, which can be either congenital or acquired after suffering from certain diseases, the lactose that enters the body is not completely broken down, entering the large intestine in an undigested form and causing fermentation, as well as discomfort. In addition, undigested or incompletely digested lactose in large quantities, provoking the flow of water from the body into the intestines, can lead to diarrhea. If lactase deficiency is congenital and manifests itself quite strongly, then dairy products will have to be abandoned. Most often, lactase deficiency is detected in children, but over time the situation may change for the better.

The benefits of milk from other animals
Mare’s milk contains a lot of lactose and little protein, fat, is easier to digest than cow’s, has a high content of vitamins A and C. It is recommended to take mare’s milk for gastritis, ulcers, general weakness, dysbacteriosis, tuberculosis, poor appetite, various female diseases.

Goat’s milk has a sweeter taste than cow’s milk and contains more proteins and vitamins. More in goat’s milk and substances such as albumins and globulins. The process of absorption of goat milk fats in the intestine occurs without the participation of bile, through the venous network, bypassing the lymphatic capillaries. For a long time, weak, often ill children have been drunk with goat’s milk, it is very effective in the treatment colds, bronchitis, diseases of the kidneys, stomach, tuberculosis. It is goat milk, according to many pediatricians, that is a complete replacement for breast milk, has unique healing properties, and can, if necessary, be used as supplementary food or main food for babies. Goat milk can also be used in the diet of allergic children.

Sheep’s milk is richer than cow’s milk in proteins and fats, as well as in vitamins. But quite often, sheep get sick with a disease such as brucellosis, so their milk must be boiled without fail, and cheeses made from sheep’s milk must be kept for a certain time. The benefits of sheep’s milk are enormous for anemia, poor appetite, and memory loss.

Buffalo milk is thicker, more fatty and contains a large amount of minerals and proteins. Its healing properties are used in the presence of diseases of the respiratory system.

Reindeer and elk milk is very high-calorie, helps to strengthen the immune system, treats dysbacteriosis.

Camel milk is similar in composition to cow’s milk, but its fats are absorbed faster. It is able to enhance male potency, strengthen immunity, improve eyesight, increase appetite.