Can Curing Infections be as Easy as Sipping Milk

Milk is the new antibiotic

Milk is the new antibiotic

My drawing idea:

To Mr. Alexander Fleming, Mr. Moo beat you to a new penicillin.

Currently, many problems are associated with the over-use of antibiotics for the treatment and prevention of infectious diseases. We use antibiotics not only as a medical treatment for humans, but also as feed for the animals we consume. Bacteria are rapidly evolving organisms, we are in a constant battle with these microbes because they are forever changing and becoming resistant to the antibiotic weapons we create against them. Other health risk factors are also associated with traditional antibiotics including development of suppressed immune systems, direct causation of severe allergies and toxicity, and the development of super-infections. An area that is of particular concern is using large doses of antibiotics in the feed for dairy cows. These antibiotics show up in milk at toxic levels making the milk to be unfit for human consumption.

Because of the controversial and broad use of antibiotics in recent years, scientists have been looking for alternative ways of defending against microbial infections. A recent study is done by Salama M. in the department of Medical Microbiology, Faculty of Applied Medical Sciences at Taif University in Turaba that shows a natural immunodulator found in Bovine milk whey to have bacterial resistant properties. His research was published in the journal “Advances in Infectious Diseases’ 2013, Vol.3 by Scientific Research. The substance islolated from the milk whey is called lactoferrin, a protein in milk. When experimented directly on microbial agars, it showed amazing antimicrobial properties against E.coli, which is commonly found in feces. It also showed immunity to other common baterias such as Staphylococcus aureus, and Streptococcus agalactiae. Since lactoferrin can be isolated from milk whey, it became a basic commercial product, and many clinical researches have been done to show its beneficial effects to animals and humans. Not only is it effective in curing gastric infections, urinary tract infections, it can be used against herpes and yeast infection of the skin, and influenza pneumonia, and decrease other fungal abundance on the skin.

Lactoferrin is already naturally found in milk, it is easy to access, and is a natural immunoculator against bacteria growth. Compared to traditional antibiotics, this nutriceutical protein does not harbor the harmful side effects of traditional antibiotics. Now the milk we drink will simply be — milk.

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