Mangoes for Traveler’s Diarrhea and Gastric Disturbances: Mango Nutrition to Treat Anemia and Fight Infections

Mangoes or the ‘fruit of gods’, originated in the foothills of the Himalayas in India and Burma. Cultivation of Mangeos can be traced back to the 16th century when it was considered sacred and thought to have aphrodisiac properties. Today, India is the largest producer of mangoes across the world and is one of the main fruit crop in the country. Mango is packed with various vitamins, minerals and dietary fiber. Today several research studies have highlighted that mangoes have protective action against the development of cancers and play a crucial role in enhancing immune protection against infections.

Giardia is a common infection

across the United States

Mangoes for Traveler’s Diarrhea: Improves Digestion and Fights Constipation

Traveler’s Diarrhea is caused due to the infection of a micro-organism called ‘giardia’. This microorganism enters the gastro-intestinal system through unhygienic food or water and results in symptoms like loose motions, abdominal colic and diarrhea. In a study conducted in Mexico, it was observed that consumption of mango had protective action against the development of traveler’s diarrhea. The fruit was found to be as effective as tinidazol, a drug used for management of giardia.

Mangoes are also a great source of soluble and insoluble dietary fiber. A cup of sliced mangoes provide for approximately 12-15% of the daily dietary requirement of fiber. This makes mango very important in the management of constipation. Dietary fiber helps in bulk formation, which in turn stimulates the intestinal motility and fights constipation. It is also considered effective in the management of IBS and other bowel disorders

Mangoes are also loaded with several enzymes like magneferin, katechol oxidase and lactase. These act as powerful proteolytic enzymes which help in the break down of proteins and thereby help in management of indigestion. In tropical countries mangoes are used as meat tenderizers due to their proteolytic properties.

Mangoes to treat Anemia: Mangoes Enhance Immunity and Fight Infections

Mangoes can treat Cancer

and Heart Diseases

Mangoes are loaded with Iron, Potassium and Magnesium. Mangoes are thus, regularly consumed by body builders and atheletes and considered to be beneficial in the management of anemia, especially among women. Regular consumption of mangoes are known to manage menstrual irregularities and also help allay muscle cramps. In addition, the high concentration of potassium in mangoes is considered beneficial in the management of heart problems like hypertension and hypercholesterolemia.

In a four month long study conducted by Department of Epidemiology at the University of Alabama, on 176 children, it was observed that regular consumption of mangoes was associated with higher levels of retinol (vitamin A) in the blood. These elevated levels of Vitamin A in the blood were associated with fewer gastro-intestinal disorders and illnesses in the children during the span of the study.

In another study conducted in the University of Florida, it was observed that when white blood cells of mice were exposed to cancer causing substances and then to mango extracts, it was observed that mango played a key role in preventing formation of cancer cells.

Mango Nutrition: Nutrition Facts about Mango

Mangoes are loaded with Vitamins, Minerals and other essential nutrients. The key highlights of nutritive values of mangoes include,  

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  One cup of mango (about 165 grams of sliced mangoes) provides 184 percent of daily requirement of Vitamin A, 61 percent of daily requirement of Vitamin C and 17 percent of daily requirement of Vitamin B6. In addition one serving of mango supplies 9% of daily value of Vitamin B1 and about 7% of daily value of niacin

  
  
  
  


• One serving of freshly chopped mango contains about 107 calories of energy most of which is in the form of carbohydrates and proteins


• One serving of mango also provides for 7% of daily requirement of potassium and about 5% of daily requirement for magnesium. 

Health Benefits and Nutrititive Value of Cow’s Milk: Milk and Diabetes

In a 25 year long cohort study conducted on 5700 Scottish men, it was observed that the rate of death due to coronary artery disease and heart related disorders was lower among men who consumed two-thirds of cup of milk each day. Further, the study also observed a lower rate of cancer related deaths and stroke among individuals consuming milk regularly. The study found that the components of milk had a protective action against life style related disorders. However, the use of cow’s milk especially during infancy and early childhood may be associated with certain adverse effects on health including development of type 1 diabetes

Cow's Milk has several

Health Benefits

Cow’s Milk and Nutrition: Milk Fats and Vitamins

Cow’s milk comprises of 87.4% of water and 12.6% of milk solids. In whole milk, the solids portion comprises of 3.7 percent of fats, 3.4 percent of proteins and 4.8 percent of lactose. In addition about 0.8% of the milk solids comprises of essential vitamins and minerals.

A single serving of 100 ml of whole milk supplies approximately 60 calories of energy which comprise of 3.3 grams of proteins, 3.25 grams of fats and about 4.9 grams of carbohydrates. Fat free milk contains nominal quantities of fat and average calorie intake of one serving of milk is approximately 34 calories.

Milk fats comprise of 98% of triglycerides and 2% of phospholipids, cholesterol, free fatty acids and fat soluble vitamins including Vitamin A, Vitamin D, Vitamin E and Vitamin K. Milk contains more than 400 different fatty acids and fatty acid derivates and contains high proportion of short chain and medium chain fatty acids.

Milk is also a great source of conjugated linolenic acid which has several potential health benefits including having protective action against the development of breast cancer. Milk is a great source of Vitamin B complex and the only source of Vitamin B12 for vegetarians.

Health Benefits of Cow’s Milk: Protects the Heart, Prevents Cancer and Aids in Weight Loss

Cow's Milk is protective

against Atherosclerosis

Regular consumption of milk has several health benefits. These health benefits include,

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  Conjugated Linoleic Acid (CLA) found in milk is known to prevent the formation of plaques and has a protective action against atherosclerosis. In addition CLA is also known to enhance immunity and lower the risk of development of cancer. In a study conducted on 360 women it was observed that in females with higher concentration of CLA in breast tissue were at 74% lower risk of developing breast cancer. 

  
  
  
  


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  Myristic Acid in milk is an important fatty acid which plays a crucial role in the stabilization of proteins; especially those used by the immune system and thereby enhance the ability of the body to fight chronic conditions including cancer. Similarly Sphingomyelin is known to have anti cancer properties. 

  
  
  
  


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  Caseinophosphopeptides (CPPs) bind with calcium and increase their absorption and play a beneficial role in the prevention of osteoporosis and joint disorders. 

  
  
  
  


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  Antihypertensive Milk peptides block angiotensin-converting enzymes (ACE) and play a pivotal role in regulating blood pressure. 

  
  
  
  


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  Glycomarcopeptide is responsible for delaying gastric emptying which in turn helps in suppressing appetite and aids in weight management. Furthermore, CLA has also been known to promote lean body mass and thereby plays a crucial role in fighting obesity and assisting in the process of losing weight.

  
  
  
  

Cow’s Milk and the Type I Diabetes: Importance of Breast Milk among Infants

Population based studies have reiterated the role and importance of breast feeding, especially during the first few months of infancy. Breast milk provides considerable protection against infection and considered to play a vital part in the early development and growth of the infant.

Case control studies have shown that individuals who developed type I diabetes were more likely to have been breast feed for less than three months compared to others.

It is hypothesized that bovine insulin present in cows milk can trigger an autoimmune response in the body, which may result in self destruction of the beta cells of the pancreas.

In addition, another adverse reaction of cow’s milk especially among children is the higher rate of constipation associated with increased consumption of cow’s milk.