Boston, MA (PRWEB) February 01, 2013
Doctors Health Press, a division of Lombardi Publishing Corporation and publisher of various natural health newsletters, books, and reports, including the popular online Doctors Health Press e-Bulletin, is reporting on a new study finding that a significant amount of omega-3 fatty acids can be naturally added to dairy products through a cow’s consumption of flaxseed.
As Doctors Health Press e-Bulletin (http://www.doctorshealthpress.com/food-and-nutrition-articles/could-this-seed-transform-our-dairy-products) notes, cattle that feed on traditional mixtures of corn, grains, alfalfa hay, and grass silage produce dairy products with low concentrations of omega-3 and other unsaturated fats. These are important fats that help the body withstand disease.
As the article “Could This Seed Transform Our Dairy Products?” reports, researchers experimented with 10 cows, feeding them different amounts of flaxseed. The aim was to find out the amount needed to maximize the omega-3 levels in milk and dairy products without changing those products.
The Doctors Health Press e-Bulletin article explains that the cow’s milk contained more omega-3 fatty acids and less saturated fat when flaxseed was included in its feed. This is a big health benefit, as a diet rich in omega-3 and other healthy fats can drop the risk of heart disease.
According to the article, the study succeeded in pinpointing the amount of flaxseed needed: six pounds. At this level, saturated fats in whole milk fat dropped 18%, polyunsaturated fatty acids increased 82%, and omega-3 levels rose 70% compared to no flaxseed. Similar numbers were seen in butter and cheese.
(SOURCE: Bobe, G., et al., “Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese,” Journal of Dairy Science February 2013; 96: 177–1,188.)
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