When milk curdles in the initial stages of cheese-making, whey is the liquid that separates from the solid curd. The ancient Greek physician Hippocrates used whey as a medicine to provide strength and vigor. Other dairy-loving cultures also saw whey’s value as a therapeutic food.
Until recently, the dairy industry considered whey a waste product. But whey’s reputation changed dramatically in the late 1970s, when research by Dr. Gustavo Bounous at Canada’s McGill University revealed whey to have some very beneficial health properties.
Bounous discovered that mice fed a whey concentrate saw improved immunity to disease. The star player in whey’s immune-boosting power was found to be an antioxidant called glutathione. In the 1980s, researchers discovered glutathione to be an essential component for cell development and for clearing toxins from the body.
Glutathione is so important to health that a lack of it can lead to premature aging, heart disease, cataracts, macular degeneration, multiple sclerosis, infertility, Alzheimer’s, Parkinson’s, autism, chronic fatigue, cancer, and other diseases. For those suffering from AIDS and other autoimmune diseases, glutathione is especially helpful in maintaining strong immunity.
Getting Glutathione
Glutathione is sometimes called the “mother” or “master” antioxidant because it helps the body utilize other antioxidants such as vitamins C and E and carotenoids. In the past, a normal diet provided adequate levels of glutathione. Due to increased exposure to toxicity and stress, however, experts suggest we need much higher levels of glutathione than our ancestors ever did.
If we ingest industrial chemicals, pesticides, pharmaceutical residues, pollution, and other toxins, we require glutathione to remove these impurities from our system. This leaves even less glutathione available to support our immune function and strengthen our cell integrity. If glutathione levels dip too low, toxins remain stuck in the body, breeding conditions ideal for disease.
The body naturally produces glutathione on its own, but advanced age (over 40), a poor diet, and toxicity exposure compromise glutathione levels. Many foods encourage glutathione production, especially those high in sulfur, such as cruciferous vegetables (which include broccoli, cauliflower, Brussels sprouts, cabbage, and kale) and animal foods (eggs, dairy, and organ meats).
The herbs milk thistle, cardamom, cinnamon, and turmeric are also known to increase glutathione, as are foods high in selenium, such as Brazil nuts.
Whey is considered a superior food for boosting glutathione levels because it contains all the amino acids necessary for production.
