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Did you know that intake of calcium affects (influences) Ca:P*–
ratios and by the contents of milk sugars?
Mare’s milk has high contents of milk sugars and Ca:P ratio is 1,7,
nearly the optimal calcium intake for people.
Did you know that mare’s milk contains a number of enzymes with
significant importance for digestion and infection protection?
Did you know that fat particles in the mare’s milk are of the size
that makes easy absorption into the walls of the intestines? This can work
in the cells to contribute increasingly to moisturize in and around the skin
cells. |
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Mare's Milk
Protein
Casein content: 1.2 % Whey-proteins: 1.0 % Mare’s-milk is, together with human mother’s milk,
classified as one of the types of albumin-milk. Mare’s-milk contains more serum albumin than milk
from other milk-producing animals. Albumin plays an important part in
the transport of fatty acids when these are disengaged from the
fat-storages in the human body. The essential amino acids (those we have to
obtain through our diet) constitute 34.91 % of all amino acids in
mare’s-milk. Mare’s-milk has a large content of easily digestive amino
acids.
• When fermented/leavened, the curd of mare’s milk creates water
solvable flakes. This is easy to digest. 11% of the whey protein in mare’s milk and human
mother’s milk consists of lysosym, an antibiotic (bactericidal)
substance. The large content of lactoferrin is also
distinctive for mare’s milk. The lactoferrin of mare’s is very similar
to that of humans, (a protein which binds iron). Many people
experience imbalance in the intestine with the intake of iron. This is
due to the more harmful bacteria needing iron to oust the “good”
bacteria. Lactoferrin and transferrin bind to iron (so do zinc and
magnesium) in the intestine and transport it to the liver, bone marrow
and muscles.
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