Research on dolphins reveals C15:0, a fat in dairy and grass fed meat, protects brain cells, lowers inflammation, and may help prevent Alzheimer's disease.
I love organic goat yogurt, which also provides pentadecanoic acid, also known as C15:0 or simply C15. It's a saturated fatty acid with 15 carbon atoms and no double bonds. Good sources of C15:0 are whole dairy products, ruminant meat, and fatty fish. C15:0 may be a potentially valuable nutrient for overall health. Dr. Mercola has referenced this fatty acid.
Along with C15:0's previously demonstrated ability to act on longevity pathways, distinctive features of aging, biomarkers of the rate of aging, and core components of type 2 diabetes, heart disease, cancer, and non-alcoholic fatty liver disease, our results support C15:0 as an essential nutrient with activities equivalent to or greater than those of leading candidate compounds for enhancing longevity. Deficiencies in C15:0 (≤0.2% of total circulating fatty acids) can increase susceptibility to ferroptosis, dysmetabolic iron overload syndrome, type 2 diabetes, cardiovascular disease, and NAFLD. Furthermore, there is evidence that C15:0 supplementation can reverse the described C15:0 deficiency syndrome, including key components of ferroptosis. Given the declining dietary intake of C15:0, especially among younger generations, comprehensive studies are needed to understand the potential extent of Cell Fragility Syndrome in different populations.
1) Anti-inflammatory properties. The fatty acid C15:0 has significant anti-inflammatory effects, reducing markers such as MCP-1, a protein that attracts immune cells.
2) Improves cardiometabolic health. In a larger observational study that explored data from more than 15,000 people, higher blood levels of odd-chain fatty acids, including C15:0, were associated with lower levels of LDL cholesterol, triglycerides, apolipoprotein B, and other markers of cardiovascular risk.
3) Protects liver health. An observational study of 237 children and adolescents revealed that higher dairy fat intake and higher levels of certain fatty acids, including C15:0, were associated with lower levels of liver fat.
4) Reduces the risk of type 2 diabetes. C15:0 promotes glucose uptake in muscle cells and improves insulin sensitivity without affecting insulin-dependent pathways.
5) Promotes cellular health and longevity. Dr. Venn-Watson points out the potential of C15:0 to prevent cell damage and death associated with aging by promoting cell membrane stability and mitochondrial repair.
Unfortunately, industrial farming practices have altered the nutritional content of dairy and meat products, reducing the natural levels of C15:0 in these foods. Furthermore, most nutrition authorities currently do not recognize C15:0 as a nutrient.
According to Dr. Venn-Watson, research conducted in human, animal, and laboratory studies indicates that most people need 100 to 300 milligrams of C15:0 daily to achieve and maintain healthy blood fatty acid levels.
Yogurt, Calcium Content per 3/4 cup (170 grams):
• Greek yogurt made with whole cow's milk: 80 to 100 milligrams
• Yogurt made with whole cow's milk: 70 to 90 milligrams
• Yogurt made with whole goat's milk: 60 to 70 milligrams
Cheese, Calcium Content per 1 ounce (28 grams):
• Swiss (Emmenthaler): 70 to 90 milligrams
• Parmesan: 70 to 90 milligrams
• Goat's milk: 65 to 85 milligrams
• Mozzarella made with cow's milk: 50 to 80 milligrams
Dairy Fats, Calcium Content per 1 tablespoon (14 grams):
The decades over the last century using Marketing Science to convince society to abandon traditional foods grown locally to provide ever tightening control over food sources. The public indoctrinated to be convinced it is faster, cheaper, quicker to produce foods through Chemicals, Synthetics so as not to be touched by human hands. Lot's of "cheap" dollar wise, but big returns for profits for fewer and fewer individuals. Tech to purify, then other chemicals, substances to mask the void, or severely missing minerals, compounds such as C15.
Yet is some ways exposing the Old World technique's of plowing, holding livestock in permanent stockades degrades soil life and in turn the foods they produce. Those who have pursued the search for what builds health, what prevents Dis-Ease have found, realized, perhaps Remembered how to walk with Creation to produce our needs in ways Healing and Not Stealing from Nature. Ways if practiced enough heal the soil along with the Microbe Lifeforms, waters and air to in turn Heal Us in ways to Heal and Do Not Steal.
So many things similar in nature like C15, some vilified, now realized as actually Health Builders, Restorers, Dis-Ease Preventers. Foods briming with Microbe Life, not sterilized for Germaphobes that in the Gut process, interact with to convert to fill the possibility of reaching our full Potentials.
I completely agree, Just. The evidence shows that the main moral and economic claims justifying the global market are massive lies that are only getting bigger. The tirelessly proclaimed doctrine that the global market brings “more wealth for everyone” is, in fact, irrefutable trade evidence shows the opposite reality on the ground and around the world. It is undeniable that the poor have lost almost half of their share of global wealth, while the richest have multiplied theirs at the same time. Global competition means, in fact, that the livelihoods and security of the majority continue to decline as the environment is plundered and polluted on an ever-increasing scale. Small-scale livestock farming and agriculture are seriously threatened. The destruction of soils by intensive agriculture has reached the point where intensively farmed soils have the lowest carbon content. Industrial agriculture uses monocultures, synthetic over-fertilization, intensive tillage, separates crop and livestock farming, disrupts agroecological cycles, and uses polluting energy sources—the complete opposite of organic agriculture. Soil degradation is devastating for the ecosystem; nearly half of chemically degraded soils are exhausted and devoid of organic matter.
Monoculture works against the ecological cycle of farmland. Regenerative agriculture actively works in harmony with nature. Regenerative practices such as no-till farming, composting, cover crops, crop rotation, organic farming, and controlled grazing can help mitigate the negative impacts of monoculture.
The land must be regenerated through a symbiosis between agriculture and livestock farming. We cannot allow cross-pollination, where pollen from new varieties can reach native plants and alter their genetics. In addition to cross-pollination during cultivation, there are many other stages in the food chain where contamination from genetically modified organisms (GMOs) can occur, from grain transport and storage to processing.
Industrial agriculture is degrading farmland. For example, Bt corn plant residues left after tilling inhibit the soil's ability to respire (produce carbon dioxide), reduce mycorrhizal colonization, and seriously alter bacterial populations within the soil ecosystem. This soil function is vital for regulating plant growth and vitality and for increasing the availability of minerals and nutrients.
Regenerative agriculture, along with regenerative livestock farming, is a true incentive for the goal of genuine holistic "organic regenerative" agriculture without chemical use. This requires a more holistic approach that also encompasses the well-being of farmers and animals, a process to which pioneers of the organic regeneration movement like Rodale, Steiner, and Holmgren contributed.
What Mother Nature has accomplished in agriculture for 10,000 years is not the same as modification through laboratory design. Ignoring human agricultural culture, developed by millions of farmers in thousands of different biogeographical and climatic situations, who have respected natural mechanisms throughout that time, selecting new varieties from populations originating through crossbreeding until finding and stabilizing the appropriate phenotype, is a mistake. These processes of adaptation and refinement of crop characteristics, carried out by farming communities over years, also constantly test their impacts on human health and the environments where the new varieties are generated. Let us fight for the survival of Mother Nature.
Another full-fat dairy benefit. One you may not know about is conjugated linoleic acid, or CLA. A conjugated fatty acid is a cis- and trans- double bond right next to each other, which has interesting chemical effects. CLA is a weight-loss nutrient--I have used it myself for that purpose successfully. CLA can be found in safflower oil, but its main source is dairy fat. When school lunches were prohibited from using real (full-fat) milk, obesity in children skyrocketed.
I want to see a study on what happens when fat kids are given real whole milk, preferably from pastured A2 cows with high butterfat content. Not just their weight--their asthma, heart conditions, etc. as well.
Yes Esther It is an impeccable approach from the perspective of nutritional biochemistry and developmental physiology. The combination of whole milk, the A2 beta-casein variant, grass-fed origin, and a rich butyric acid (butyric fat) profile represents a gold standard in current infant nutrition.
Scientific evidence strongly supports each of these components:
1. Whole Milk (Full Milk Fat) vs. Skimmed Milk
For decades, the transition to low-fat milk was recommended from age 2, but current evidence has dramatically changed this:
• Lower risk of childhood obesity: A large longitudinal study published by the University of Toronto in the American Journal of Clinical Nutrition demonstrated that children who consume whole milk are up to 69% less likely to develop obesity in middle childhood compared to those who consume skimmed milk.
• Satiety and Metabolism Mechanism: Whole milk fat slows gastric emptying, which regulates satiety hormones and prevents children from compensating for energy with refined carbohydrates or rapidly absorbed sugars. Furthermore, the milk fat globule membrane (MFGM) contains phospholipids crucial for cognitive development and brain myelination (the infant brain is approximately 60% fat).
2. A2 Beta-Casein Genotype
The difference between conventional milk (A1) and A2 milk lies in a single amino acid in the beta-casein chain, but its impact on the infant digestive tract is remarkable:
• Absence of BCM-7 (Beta-casomorphin-7): Digestion of the A1 protein releases the peptide BCM-7, an opioid ligand that slows intestinal transit and generates low-grade inflammation in the intestinal mucosa. A2 milk does not produce this peptide.
• Gastrointestinal comfort and biomarkers: Controlled clinical trials in children have shown that replacing conventional milk with A2 milk significantly reduces intolerance symptoms (gas, bloating, constipation), decreases serum inflammatory markers, and, interestingly, improves accuracy scores on cognitive tests thanks to the reduction of systemic discomfort. In children with growth retardation, supplementation with A2 milk has been shown to significantly increase IGF-1 growth factor and reduce cortisol and TNF-alpha.
3. Grass-Fed Cows
The cow's feeding system profoundly alters the lipid profile of the milk:
• Omega-6/Omega-3 Ratio: Cows fed exclusively on grass produce milk with an ideal ratio of these essential fatty acids (close to 1:1), fundamental for mitigating systemic inflammatory pathways.
• Conjugated Linoleic Acid (CLA): Pasture-raised milk contains 2 to 5 times higher levels of CLA compared to grain-fed cows. CLA is a potent immunomodulator and metabolic regulator.
4. High Butterfat and Butyric Acid Content
Butyric acid (a short-chain fatty acid, SCFA) naturally present in whole milk fat is a biological treasure:
• Fuel for colonocytes: It is the preferred energy source for the cells lining the colon, promoting the integrity of the intestinal barrier ("tight junctions") and preventing intestinal permeability.
• Hepatic and intestinal immunomodulation: Butyrate acts as a histone deacetylase (HDAC) inhibitor, inducing the differentiation of regulatory T cells (T_{reg}$), essential for the infant immune system to learn to tolerate food antigens and prevent allergies or autoimmunity.
I love organic goat yogurt, which also provides pentadecanoic acid, also known as C15:0 or simply C15. It's a saturated fatty acid with 15 carbon atoms and no double bonds. Good sources of C15:0 are whole dairy products, ruminant meat, and fatty fish. C15:0 may be a potentially valuable nutrient for overall health. Dr. Mercola has referenced this fatty acid.
Along with C15:0's previously demonstrated ability to act on longevity pathways, distinctive features of aging, biomarkers of the rate of aging, and core components of type 2 diabetes, heart disease, cancer, and non-alcoholic fatty liver disease, our results support C15:0 as an essential nutrient with activities equivalent to or greater than those of leading candidate compounds for enhancing longevity. Deficiencies in C15:0 (≤0.2% of total circulating fatty acids) can increase susceptibility to ferroptosis, dysmetabolic iron overload syndrome, type 2 diabetes, cardiovascular disease, and NAFLD. Furthermore, there is evidence that C15:0 supplementation can reverse the described C15:0 deficiency syndrome, including key components of ferroptosis. Given the declining dietary intake of C15:0, especially among younger generations, comprehensive studies are needed to understand the potential extent of Cell Fragility Syndrome in different populations.
1) Anti-inflammatory properties. The fatty acid C15:0 has significant anti-inflammatory effects, reducing markers such as MCP-1, a protein that attracts immune cells.
2) Improves cardiometabolic health. In a larger observational study that explored data from more than 15,000 people, higher blood levels of odd-chain fatty acids, including C15:0, were associated with lower levels of LDL cholesterol, triglycerides, apolipoprotein B, and other markers of cardiovascular risk.
3) Protects liver health. An observational study of 237 children and adolescents revealed that higher dairy fat intake and higher levels of certain fatty acids, including C15:0, were associated with lower levels of liver fat.
4) Reduces the risk of type 2 diabetes. C15:0 promotes glucose uptake in muscle cells and improves insulin sensitivity without affecting insulin-dependent pathways.
5) Promotes cellular health and longevity. Dr. Venn-Watson points out the potential of C15:0 to prevent cell damage and death associated with aging by promoting cell membrane stability and mitochondrial repair.
Unfortunately, industrial farming practices have altered the nutritional content of dairy and meat products, reducing the natural levels of C15:0 in these foods. Furthermore, most nutrition authorities currently do not recognize C15:0 as a nutrient.
According to Dr. Venn-Watson, research conducted in human, animal, and laboratory studies indicates that most people need 100 to 300 milligrams of C15:0 daily to achieve and maintain healthy blood fatty acid levels.
Yogurt, Calcium Content per 3/4 cup (170 grams):
• Greek yogurt made with whole cow's milk: 80 to 100 milligrams
• Yogurt made with whole cow's milk: 70 to 90 milligrams
• Yogurt made with whole goat's milk: 60 to 70 milligrams
Cheese, Calcium Content per 1 ounce (28 grams):
• Swiss (Emmenthaler): 70 to 90 milligrams
• Parmesan: 70 to 90 milligrams
• Goat's milk: 65 to 85 milligrams
• Mozzarella made with cow's milk: 50 to 80 milligrams
Dairy Fats, Calcium Content per 1 tablespoon (14 grams):
• Heavy cream: 50 to 60 milligrams
• Butter: 50 to 60 milligrams
• Cream cheese: 45 to 55 milligrams milligrams
https://www.mdpi.com/2072-6643/15/21/4607 (2023) .--
https://www.nature.com/articles/s41598-020-64960-y (2020).--
https://www.mdpi.com/2218-1989/14/7/355 (2024).--
https://keto-mojo.com/es/article/c15-fatty-acid-health-benefits/ .---
https://www.sciencedirect.com/science/article/pii/S2211601X15000255?via%3Dihub .---
https://linkinghub.elsevier.com/retrieve/pii/S0022030223002278 .---
The decades over the last century using Marketing Science to convince society to abandon traditional foods grown locally to provide ever tightening control over food sources. The public indoctrinated to be convinced it is faster, cheaper, quicker to produce foods through Chemicals, Synthetics so as not to be touched by human hands. Lot's of "cheap" dollar wise, but big returns for profits for fewer and fewer individuals. Tech to purify, then other chemicals, substances to mask the void, or severely missing minerals, compounds such as C15.
Yet is some ways exposing the Old World technique's of plowing, holding livestock in permanent stockades degrades soil life and in turn the foods they produce. Those who have pursued the search for what builds health, what prevents Dis-Ease have found, realized, perhaps Remembered how to walk with Creation to produce our needs in ways Healing and Not Stealing from Nature. Ways if practiced enough heal the soil along with the Microbe Lifeforms, waters and air to in turn Heal Us in ways to Heal and Do Not Steal.
So many things similar in nature like C15, some vilified, now realized as actually Health Builders, Restorers, Dis-Ease Preventers. Foods briming with Microbe Life, not sterilized for Germaphobes that in the Gut process, interact with to convert to fill the possibility of reaching our full Potentials.
I completely agree, Just. The evidence shows that the main moral and economic claims justifying the global market are massive lies that are only getting bigger. The tirelessly proclaimed doctrine that the global market brings “more wealth for everyone” is, in fact, irrefutable trade evidence shows the opposite reality on the ground and around the world. It is undeniable that the poor have lost almost half of their share of global wealth, while the richest have multiplied theirs at the same time. Global competition means, in fact, that the livelihoods and security of the majority continue to decline as the environment is plundered and polluted on an ever-increasing scale. Small-scale livestock farming and agriculture are seriously threatened. The destruction of soils by intensive agriculture has reached the point where intensively farmed soils have the lowest carbon content. Industrial agriculture uses monocultures, synthetic over-fertilization, intensive tillage, separates crop and livestock farming, disrupts agroecological cycles, and uses polluting energy sources—the complete opposite of organic agriculture. Soil degradation is devastating for the ecosystem; nearly half of chemically degraded soils are exhausted and devoid of organic matter.
Monoculture works against the ecological cycle of farmland. Regenerative agriculture actively works in harmony with nature. Regenerative practices such as no-till farming, composting, cover crops, crop rotation, organic farming, and controlled grazing can help mitigate the negative impacts of monoculture.
The land must be regenerated through a symbiosis between agriculture and livestock farming. We cannot allow cross-pollination, where pollen from new varieties can reach native plants and alter their genetics. In addition to cross-pollination during cultivation, there are many other stages in the food chain where contamination from genetically modified organisms (GMOs) can occur, from grain transport and storage to processing.
Industrial agriculture is degrading farmland. For example, Bt corn plant residues left after tilling inhibit the soil's ability to respire (produce carbon dioxide), reduce mycorrhizal colonization, and seriously alter bacterial populations within the soil ecosystem. This soil function is vital for regulating plant growth and vitality and for increasing the availability of minerals and nutrients.
Regenerative agriculture, along with regenerative livestock farming, is a true incentive for the goal of genuine holistic "organic regenerative" agriculture without chemical use. This requires a more holistic approach that also encompasses the well-being of farmers and animals, a process to which pioneers of the organic regeneration movement like Rodale, Steiner, and Holmgren contributed.
What Mother Nature has accomplished in agriculture for 10,000 years is not the same as modification through laboratory design. Ignoring human agricultural culture, developed by millions of farmers in thousands of different biogeographical and climatic situations, who have respected natural mechanisms throughout that time, selecting new varieties from populations originating through crossbreeding until finding and stabilizing the appropriate phenotype, is a mistake. These processes of adaptation and refinement of crop characteristics, carried out by farming communities over years, also constantly test their impacts on human health and the environments where the new varieties are generated. Let us fight for the survival of Mother Nature.
Another full-fat dairy benefit. One you may not know about is conjugated linoleic acid, or CLA. A conjugated fatty acid is a cis- and trans- double bond right next to each other, which has interesting chemical effects. CLA is a weight-loss nutrient--I have used it myself for that purpose successfully. CLA can be found in safflower oil, but its main source is dairy fat. When school lunches were prohibited from using real (full-fat) milk, obesity in children skyrocketed.
I want to see a study on what happens when fat kids are given real whole milk, preferably from pastured A2 cows with high butterfat content. Not just their weight--their asthma, heart conditions, etc. as well.
Yes Esther It is an impeccable approach from the perspective of nutritional biochemistry and developmental physiology. The combination of whole milk, the A2 beta-casein variant, grass-fed origin, and a rich butyric acid (butyric fat) profile represents a gold standard in current infant nutrition.
Scientific evidence strongly supports each of these components:
1. Whole Milk (Full Milk Fat) vs. Skimmed Milk
For decades, the transition to low-fat milk was recommended from age 2, but current evidence has dramatically changed this:
• Lower risk of childhood obesity: A large longitudinal study published by the University of Toronto in the American Journal of Clinical Nutrition demonstrated that children who consume whole milk are up to 69% less likely to develop obesity in middle childhood compared to those who consume skimmed milk.
• Satiety and Metabolism Mechanism: Whole milk fat slows gastric emptying, which regulates satiety hormones and prevents children from compensating for energy with refined carbohydrates or rapidly absorbed sugars. Furthermore, the milk fat globule membrane (MFGM) contains phospholipids crucial for cognitive development and brain myelination (the infant brain is approximately 60% fat).
2. A2 Beta-Casein Genotype
The difference between conventional milk (A1) and A2 milk lies in a single amino acid in the beta-casein chain, but its impact on the infant digestive tract is remarkable:
• Absence of BCM-7 (Beta-casomorphin-7): Digestion of the A1 protein releases the peptide BCM-7, an opioid ligand that slows intestinal transit and generates low-grade inflammation in the intestinal mucosa. A2 milk does not produce this peptide.
• Gastrointestinal comfort and biomarkers: Controlled clinical trials in children have shown that replacing conventional milk with A2 milk significantly reduces intolerance symptoms (gas, bloating, constipation), decreases serum inflammatory markers, and, interestingly, improves accuracy scores on cognitive tests thanks to the reduction of systemic discomfort. In children with growth retardation, supplementation with A2 milk has been shown to significantly increase IGF-1 growth factor and reduce cortisol and TNF-alpha.
3. Grass-Fed Cows
The cow's feeding system profoundly alters the lipid profile of the milk:
• Omega-6/Omega-3 Ratio: Cows fed exclusively on grass produce milk with an ideal ratio of these essential fatty acids (close to 1:1), fundamental for mitigating systemic inflammatory pathways.
• Conjugated Linoleic Acid (CLA): Pasture-raised milk contains 2 to 5 times higher levels of CLA compared to grain-fed cows. CLA is a potent immunomodulator and metabolic regulator.
4. High Butterfat and Butyric Acid Content
Butyric acid (a short-chain fatty acid, SCFA) naturally present in whole milk fat is a biological treasure:
• Fuel for colonocytes: It is the preferred energy source for the cells lining the colon, promoting the integrity of the intestinal barrier ("tight junctions") and preventing intestinal permeability.
• Hepatic and intestinal immunomodulation: Butyrate acts as a histone deacetylase (HDAC) inhibitor, inducing the differentiation of regulatory T cells (T_{reg}$), essential for the infant immune system to learn to tolerate food antigens and prevent allergies or autoimmunity.
https://childcohort.ca/whole-cows-milk/#:~:text=by%20Marshall%20Beck%20%7C%20posted%20in%3A%20Announcement%2C,who%20consume%20no%20fat%20or%20skim%2Dfat%20milk.
https://haribol.in/blog/post/a2-milk-for-kids-complete-guide#:~:text=Parents%20are%20increasingly%20choosing%20A2%20milk%20for,Regular%20Milk%3A%20Which%20is%20Safer%20for%20Kids%3F
https://www.themilkbarn.co.nz/a2-milk-info#:~:text=A1%20and%20A2%20beta%2Dcasein%20differ%20by%20a,to%20interact%20with%20cells%20around%20the%20body.
https://pmc.ncbi.nlm.nih.gov/articles/PMC12235434/#:~:text=Highlights.%20%C2%B7%20%CE%B2%2Dcasein%20A2%20milk%20supplementation%20was,cortisol%20levels%2C%20were%20observed%2C%20suggesting%20potential%20benefits.
https://pubmed.ncbi.nlm.nih.gov/31305326/
Wow, another one I have to save. you find a gazillion references for your posts and now I can use them, too.
👍👌❤️🏆