The Salutogenic Effects of Cow’s Milk and Dairy Products in Celiac Disease

Abstract

For the last 10,000 years human beings consume cow’s milk. Along the evolution, human gut adapted to consume animals’ milks for man benefits. Poured cow’s milk, dairy food and bacterial fermented dairy products contain multiple health promoting and therapeutic factors that might help in multiple autoimmune diseases, including celiac disease. The present review summarizes the celiac disease pathophysiology and dysfunctions that can benefit from cow’s milk and dairy food health promoters, on the preventive as well as on the therapeutic levels. The extended list of milk originated, bio-reactive agents forms a basis, and hopefully the drive for further studies in order to explore the beneficial compound buried in this biologically active and natural fluid and dairy products.