IGF-1, Milk and Androgen Receptor

jeruslan wrote:The conclusion seems to be clear, not to consume dairy products. I do not want to argue. I just want to point out, that source of all cited articles is the same institution and author is the same person, Bodo Melnik... It certainly have nothing to do with reliability of researches... (No irony)
Probalby a stupid question... Is there any diference between digestion of milk and curd, or casein? Are the effects the same, or do they differ?
Thank You for replay...

The Natural wrote:Milk does the body good! http://www.gotmilk.com/#/home/

tonyj wrote:Are the studies talking about pasteurized, ultra pasteurized or unpasteurized milk?

misterE wrote:

jeruslan wrote:The conclusion seems to be clear, not to consume dairy products. I do not want to argue. I just want to point out, that source of all cited articles is the same institution and author is the same person, Bodo Melnik... It certainly have nothing to do with reliability of researches... (No irony)
Probalby a stupid question... Is there any diference between digestion of milk and curd, or casein? Are the effects the same, or do they differ?
Thank You for replay...

Bodo Melnik provides copious amounts of studies to support his claims! Take a look at the references at the bottom.

As the research shows, the casein-protein (in the milk) stimulates free-IGF-1 while the whey-protein stimulates insulin, despite having a low-glycemic-load index.

misterE on Thu Nov 18, 2010 2:21 am

tonyj wrote:Are the studies talking about pasteurized, ultra pasteurized or unpasteurized milk?



It doesn't matter. It is the protein within the milk. If milk didn't stimulate free-IGF-1, how would the baby-calf grow?

tonyj wrote:
If milk is indeed just milk then why the does skim milk have a greater insulin response than whole milk? Should not all dairy products have the same insulin response?

jeruslan wrote: You have mentioned the rise of insulin by useing whey-protein. May You explain to me, why it is bad?

tonyj wrote:Are the studies talking about pasteurized, ultra pasteurized or unpasteurized milk?

Association between milk consumption and acne
Prospective cohort studies in the United States in 4273
teenage boys and 6094 teenage girls demonstrated a correlation
between milk consumption and acne (73,74). In
boys, the strongest association has been found between
intake of skim milk and acne (74). Thus, it is conceivable
that not the lipophilic androgenic steroids enriched in milk
fat (75), but more likely the hydrophilic protein fraction in
cow’s milk, which increases insulin / IGF-1 signalling, might
have a stronger influence on the milk-induced aggravation
of acne.
Cow’s milk contains active IGF-1 and IGF-2 (76). High
levels of IGF-1 are still detectable after pasteurization and
homogenization of milk. Intriguingly, bovine and human
IGF-1 shares the same amino acid sequence and thus binds
to the human IGF1R. Several lines of evidence indicate that
IGFs in milk may survive digestion and remain bioactive in
the plasma of milk-consumers.

Milk consumption increases IGF-1 serum levels
High milk consumption is associated with a 10–20%
increase in circulating IGF-1 levels among adults and a 20–
30% increase among children (77–80). In 2109 European
women, serum IGF-1 levels were positively related with the
intake of milk (81). Milk and dairy products increase IGF-1
levels more than other dietary sources of protein such as
meat (78). Moreover, milk consumption raises the ratio of
IGF-1 / IGFBP-3 indicating an increased bioavailability of
IGF-1. Prolonged consumption of ultraheat-treated (UHT)
milk shifts the GH/ IGF-1 axis in children to higher levels
(82). After a month of drinking 710 ml of UHT milk daily,
Mongolian children, who had not previously consumed
milk, had a higher mean plasma level of IGF-1, higher
IGF-1 / IGFBP-3 and GH levels (82). Their mean serum
IGF-1 levels were significantly raised after 4 weeks of milk
consumption by 23.4% (82).


The insulinotropic effect of milk
Fermented and ‘non-fermented’ milk products give rise to
insulinaemic responses far exceeding than what could be
expected from their low glycaemic indexes (GI). Despite
low GI of 15–30, milk products produce three- to sixfold
higher insulinaemic indexes (II) of 90–98 (83). A large and
similar dissociation of the GI and II exists for both whole
milk and skim milk (84). It has already been suggested that
some factor within the protein fraction of milk is responsible
for milk‘s insulinotropic effect (84). Skim milk has been
identified as a potent insulin secretagogue in type 2 diabetic
patients (85). Except for cheese, milk and all dairy
products have potent insulinotropic properties (86). In a
1-week intervention study of 24 prepubertal 8-year-old
boys, the effect of daily intake of 53 g of either lean meat
or skim milk (1.5 l per day) was studied with regard to
insulin and IGF-1 responses. In the skim milk group, insulin
significantly increased by 105% and IGF-1 by 19%
respectively (78, 78a). There was no significant increase in
either insulin or IGF-1 in the meat group. The addition of
an ordinary amount of 200 ml milk to a meal with a low
GI increased the insulin response by 300% to a level typically
seen from a meal with a very high GI (87). The comparison
of 43 breast-fed and 43 cow’s milk formula-fed
1-week-old term infants showed higher postprandial insulin
levels in cow’s milk formula-fed group (88).
Differential induction of insulin and IGF-1 by
milk protein fractions
The major protein fraction of cow’s milk is casein (80%),
and the remaining 20% are whey proteins. The effect of
whey and casein fractions of milk on fasting concentrations
of IGF-1 and insulin has been examined in fifty-seven
8-year-old boys who received over 7 days either casein or
whey proteins in amounts similar to that found in 1.5 l of
skim milk. In the casein group, serum IGF-1 increased by
15%, whereas there was no change in fasting insulin. In the
whey group, fasting insulin increased by 21%, with no
change in IGF-1 (89). The insulin response to a whey meal
has been reported to be higher than that of a milk meal.
This differential response suggests that the insulinotropic
component of milk resides predominantly within the whey
fraction, whereas casein has a stronger IGF-1 stimulating
effect than does whey (89). Typical Western diet, comprised
of milk and hyperglycaemic foods, may have potentiating
effects on serum insulin and IGF-1 levels, thereby
promoting the development of acne. Young men of the fitness-
centre environment reveal increasing androgen abuse
in combination with recombinant GH, insulin and consumption
of insulinotropic whey protein concentrates
(90,91).

Hoople wrote:We want to increase IGF-1 don't we? Check out the study of finasteride being successful in men in which it induced an increase in IGF-1. Its only a small study but I don't think its been mentioned on here? I've not got the link though, you will have to google it.

teacup wrote:Mister E, what's your opinion on coconut oil? coconut butter?

misterE Yesterday at 7:21 pm

tonyj wrote:
If milk is indeed just milk then why the does skim milk have a greater insulin response than whole milk? Should not all dairy products have the same insulin response?




The reason why skin-milk causes a larger increase in free-IGF-1 is because skim-milk has a higher percentage of protein per calorie. For instance whole-milk has most of its calories coming from fat, but if you remove the fat, the percentage of protein increases.

mphatesmpb wrote:
MisterE,
can you direct me to that evidence that propecia decreases the effect of IGF-I?

tonyj wrote: Let's recap what is missing in skim milk, FAT.

misterE Yesterday at 7:21 pm

tonyj wrote:
If milk is indeed just milk then why the does skim milk have a greater insulin response than whole milk? Should not all dairy products have the same insulin response?




The reason why skin-milk causes a larger increase in free-IGF-1 is because skim-milk has a higher percentage of protein per calorie. For instance whole-milk has most of its calories coming from fat, but if you remove the fat, the percentage of protein increases.