Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
28 Jan

The Definitive Guide to Dairy

I knew going in this was going to be a tricky one, because dairy, especially raw and/or fermented full-fat dairy, resides in a Primal gray area. The literature, the evolutionary reasoning, and the anecdotal reports all unanimously point to sugar, cereal grains and legumes, processed foods, and industrial vegetable oils as being net negatives on the human metabolic spectrum, but dairy is somewhat different. The other Neolithic foodstuffs we can rule out because the science condemning them is fairly concrete and they weren’t on the menu 20,000 years ago. Heck, they weren’t just off the menu; they were basically unrecognizable as food in the raw state. Dairy, on the other hand, is a relatively recent food chronologically, but it is most assuredly and obviously a viable nutritive source in its raw form. It’s full of highly bioavailable saturated fat, protein, and carbs – in equal portions. You could conceivably survive on milk alone (I wouldn’t recommend it, but you could technically do it; try doing the same with honey or raw millet). Milk is baby fuel. It’s literally meant to spur growth and enable a growing body. Our bodies definitely recognize dairy as food, even foreign bovine dairy. But is it good nutrition?

I don’t know. I’m not sure anyone really does, in fact, which is why I place dairy firmly in Primal limbo. And so, this Definitive Guide to Dairy may come across as being a bit less than definitive, but that’s only because I’m being honest: we simply don’t know whether dairy is suitable for regular human consumption. Whether you include or exclude it from your diet, the decision must be borne from a review of the available literature (Cordain v. Weston Price, for example) with an assessment of the potential risks and benefits, followed by a personal assessment of dairy’s effect on your body (try it, then strictly eliminate it, and note the differences). If you’ve been eating dairy your entire life, your body doesn’t know anything else. In that case, you’ll want to fully drop it for at least a month to get an accurate assessment. Remember – pre-Primal, you probably “felt fine” eating grains and sugar every day. You may have to take the same approach if you really want to figure out what dairy does to you.

You could listen to Dr. Loren Cordain and other strict paleos who adamantly oppose all forms of it. They offer a number of reasons why dairy doesn’t belong in the human diet – mainly lactose intolerance and casein intolerance. Yet, the truth is,  lactose (a form of sugar) and casein (a form of protein) are both found in human breast milk, so each of us – and certainly every one of our ancestors – was not only able to tolerate but to thrive for some time during infancy depending on both of these “questionable” molecules. That’s the main thing that makes eliminating dairy a little less clear cut than eliminating grains and legumes. But let’s look a little closer at the intolerance issue.

Lactose Intolerance

The widespread presence of lactose intolerants, who still make up a majority of the world’s inhabitants, is somewhat compelling evidence that maybe dairy isn’t the ideal food many assume it to be. Worldwide, we see that most people aren’t adapted to lactose consumption after age four, when many of us lose the ability to properly digest lactose (actually gene expression for the enzymes involved in lactose digestion are down-regulated). Nevertheless, it would appear that among many people, most of whom can trace ancestry back to herding cultures, some adaptation has taken place that allows them to continue to effectively digest lactose throughout their lives. I would never argue that a lactose intolerant person should drink milk; if it makes you feel like crap, don’t eat it! At the same time, though, if that same person were to complain about getting enough fat in his or her diet, and olive oil and coconut oil weren’t cutting it, I would suggest incorporating some cream, butter, or ghee. Little to (in the case of ghee) no lactose to speak of, and you’d be hard pressed to come up with a better all-purpose cooking fat. Lactose intolerance won’t kill you if you ignore it. It’s actually pretty impossible to ignore rumbling guts, explosive diarrhea, cramps, and bloating, so I doubt the truly lactose intolerant will miss it.

Casein Intolerance

Casein is the primary protein in dairy. It shares structural similarities with gluten, a highly problematic grain protein that can shred the intestinal lining and lead to severe auto-immune issues. Bad, bad stuff, and a big reason why grains are so unhealthy. (And if you’re still not convinced that grains are unhealthy read this (PDF).) Now, paleo opponents of dairy say casein wreaks similar havoc on our guts, and it’s true that gluten intolerance goes hand-in-hand with casein intolerance. But is casein a primary cause of leaky gut, or does it slip in only after gluten has opened the floodgates? Once a floodgate is opened, any protein can enter and cause issues. And after all, casein is the primary protein in human breast milk…

Cancer

Cordain thinks milk leads to cancer, citing a fairly impressive array of studies that seem to suggest a link between milk consumption and various types of the disease. He fingers betacellulin, one of milk’s epidermal growth factors, as the causal agent. In the fetus and suckling newborn, betacellulin helps with growth and tissue differentiation. It’s completely essential for growing infants. In adults, Cordain says it passes cleanly into the gut, completely intact and free to enter circulation, where it can bind to receptors and enhance cancer cell growth. What Cordain doesn’t mention is conjugated linoleic acid (CLA), which is also found in milk fat (especially raw, grass-fed milk, which is never included in any study) and has been shown to possess anti-cancer effects by inhibiting breast cancer cell growth and reducing the activation of insulin-like growth factor receptors (the same receptors Cordain identifies as sensitive to betacellulin). The studies Cordain cites as support of the milk-cancer connection are interesting, but their messages are muddled. As Chris Masterjohn points out, milk proteins mostly appear harmful only when separated from their natural fat. Low fat and skim milk appear to have associations with certain cancers (like prostate), while whole milk appears protective (of colorectal cancer) or neutral. It would be nice to see researchers take a good, long look at full-fat, pastured dairy’s effects on cancer rates. Conventional milk consumption probably isn’t advisable, but the jury’s still out on whether raw, pastured, whole milk is also problematic. We need more data.

Insulin Response

Milk is highly insulinogenic, more than most carbohydrate sources. We’re all aware of the dangers of chronically elevated insulin levels, but that’s also what makes milk such a popular post-workout recovery drink. If you’re insulin sensitive following a tough strength training session, milk’s insulin response can be an effective way to shuttle in protein and glycogen. I don’t do it myself, because I like to fast post-workout (and I don’t like the taste of regular milk) but some people swear by it. This is just speculation, but perhaps the potentially negative effects of milk are negated by the post-workout internal environment (starved muscles, depleted glycogen, insulin-sensitive tissue). Or perhaps those powerlifters are slowly but surely eroding their gut lining. To be on the safe side, maybe limit your milk drinking to immediately post-workout if you’re going to drink it at all.

There isn’t a whole lot of consensus on the subject. People with whom I normally agree on everything regarding nutrition have completely different takes on dairy. Some MDA forum goers report no ill effects, while others complain of joint pain and clogged sinuses from consuming even a single ounce of dairy. More than any other food, dairy seems to be entirely subjective. There is no “one size fits all” approach to it. To be on the safe side and to go “full Primal,” you would technically eliminate it completely, but that may be unnecessary for a relatively large number of people.

In a strange way, this entire blog is just a detailed, science-based map of my own personal journey augmented with anecdotes and experiments from others on similar, but slightly divergent, paths. Much of what I write is founded in science but based on my experiences, and this particular post is no different. When things are gray and murky and the science is unclear and far from definitive, I generally go with anecdote and personal, n=1 experimentation. Personally (and, in a way, this entire blog is just a detailed map of my own personal journey), regular dairy doesn’t generally agree with me. I don’t buy or drink milk. Having said that, I’m a big fan of heavy cream in my coffee and butter in my eggs (and on my steaks and vegetables). I like a nice thick yogurt sauce on lamb, and occasionally either Greek yogurt or fresh whipped cream with berries for dessert. I even have a bit of artisan cheese once in a while. It works for me. I don’t get cramps or gas, and I don’t get leaky gut symptoms from casein alone (gluten is another thing altogether). I’d say, on average, I consume at least one dairy item each day (usually butter), but that’s not a hard and fast rule.

As I mentioned in my book, I think there’s a continuum, a cascading scale of suitability when it comes to dairy. It’s not all created equal.

Raw, fermented, full-fat dairy is probably best.

Tons of traditional, fairly disease-free groups lived with dairy (just as tons of traditional, fairly disease-free groups lived without it), and they all included some form of fermented or cultured product. Cultured butter, yogurt, kefir, clotted milk, cheese – these are traditional ways of increasing shelf life, improving digestibility, and incorporating beneficial probiotics into the gut. Fermentation takes care of most of the lactose, and some posit that it may even positively alter the structure, function, and safety of casein.

Raw, high-fat dairy is next.

Raw butter and cream are minimally processed sources of good saturated fat. They’re free of most lactose and casein, and let’s face it: butter and cream just make everything taste better. If it’s essentially just pure, raw animal fat from grass-fed animals, without offensive levels of milk proteins and sugars, what’s not to enjoy? Ghee is another good choice, and though it technically isn’t raw, it is pure animal fat without a trace of lactose or casein.

Then raw milk.

I don’t advise regular consumption of raw milk, mind you, but if you can tolerate it (no stomach upset, no bloating, no gas, no intestinal issues) an occasional glass is probably OK as a sensible vice. Some farms will even supplement their raw milk with colostrum (the extra rich, “first run” milk that provides even more vitamins and nutrients), resulting in a lower-carb, higher-fat, higher-protein product. Look for that stuff if you’re thinking of buying raw milk.

Organic, hormone and antibiotic-free dairy (full fat, of course).

Bottom line: don’t consume non-organic dairy if you can help it. Avoid homogenized milk if you can, and try not to purchase pasteurized milk (organic or not) on a regular basis. If you’re out getting coffee or something, the regular half and half or heavy cream are fine, and Kerrygold makes a great pastured, pasteurized butter that’s available nationwide.

Other things to consider:

A2 Milk versus A1 Milk

Milk proteins are made up of different beta-caseins, which vary between cow breeds. There are two main categories of beta-casein: A1 and A2, each with different effects. A1 cows (Holsteins and Friesians) produce A1 beta-caseins, which release an opioid-like chemical upon digestion. This chemical, called beta-casomorphin-7 (BCM7), is a protein fragment that figures into the joint pains, digestive issues, and leaky gut symptoms that detractors typically blame on just casein. A2 cows (Jerseys and Gurnseys), on the other hand, produce A2 beta-casein, which has been vindicated. Raw, pastured milk tends to come from Jersey and Gurnsey cows; Holsteins and Friesians produce far more milk and so are used by conventional, factory dairy farmers. The Masai, for example, have A2 cattle.

Goat

Goat dairy is another option, with more fat (that’s never homogenized, even when pasteurized), less casein, less lactose, and fewer digestive issues. Structurally and nutritionally, goat milk is one of the closer corollaries to human breast milk, making it arguably more suitable for human consumption than cow’s milk.

In the end, is there a definitive stamp of Primal approval, or Primal disapproval? I just can’t go either way. Sometimes, the correct path is to admit that you simply don’t know. You can read all the blogs you want, pour over every comment, follow every link, and pontificate about every hunter-gatherer group on the planet, but if you don’t try things out for yourself – either by trying certain dairy products or by eliminating them and noting the effects – it’s all just speculation and hearsay. In the murky, milky world of dairy, it’s up to you to decide your ideal path.

Tell me about your experiences. Is dairy part of your Primal eating strategy? If so, what (butter, milk, yogurt, cheese, etc.) and how much?

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I first learned about raw milk from the Weston A. Price site! I also stumbled upon a video by Rami Nagel the author of Cure Tooth Decay who says that raw milk/high vitamin butter oil/cod liver oil is great at reversing tooth decay! Anyways I found a local farmer in my area who sells Organic Grass-Fed Raw Milk. I could never drink the store milk without getting upset stomach and stuff. Anyways I started to drink the raw milk and I also bought eggs from the farm too. I blend my milk with raw egg yolks as many as I want a day. I use to be a raw vegan and I went totally to a traditional diet as described by Weston A. Price. Anyways my skin has cleared up alot! My hair grows faster. I have actually lost weight and I feel alot more satisfied and everything. I also eat lots of butter! This is a good article on health benefits of butter! http://www.pregnancy.org/article/love-your-butter-baby Alot of people will say that milk causes acne and all this other stuff.. but in my case its actually improved my skin! My hair is softer and my skin. I also notice after I drink the raw milk and eat the egg yolks that I have way more strength! Especially in my hand like when I squeeze things. Alot more energy as well. My teeth feel better too! I don’t use any toothpaste. I just use Dr Bronners soap and put a little on my toothbrush and brush my teeth a little and then wash it out with water and it does a fantastic job. Toothpaste is bad for the enamel. I really have noticed a great improvement in my health and even Dr. Mercola recommends raw milk although he cant drink it because he has some type of condition that doesnt allow him too!http://articles.mercola.com/sites/articles/archive/2009/11/12/choosing-between-raw-milk-and-a-dead-white-liquid.aspx NEW VIDEO and http://www.youtube.com/watch?v=hoPiNASGeWo

    Hope everyone will give raw dairy a chance! :-) I am 23 by the way and I look like im 16 or 17!!

    Samuel wrote on April 21st, 2010
  2. I started drinking raw milk a few months ago after finding the Weston Price site. Which has eventually led me to this site :) I’m going to cut out all dairy for two weeks to note any differences. I eat only raw milk cheese when I have a cheese craving. I haven’t noticed a difference either way with dairy, save for the taste of raw is so much better. Like you, Mark, I can’t truly make up my mind as to whether it is a good choice or a bad one. I love fresh butter I get from the local farmers market (where I also get the cheese and milk)and plan to continue that for sure. Perhaps I should report back when I start and end my ‘experiment’. I would highly recommend if someone chooses dairy they at least choose raw. So much better than the pasturized/homonogized alternative!

    Also, THANK YOU for this blog and all your dedication! You’ve made a huge impact on my life, and I’m so grateful :)

    Jen wrote on May 18th, 2010
  3. It is possible that “dairy intolerance” is not related to the sugars in milk but to the presence of zearalenone, a mycotoxin produced in grains by fusarium mold and often in feed. It passes through the milk to the calf or human and is quite estrogenic. I believe it may be responsible for “grain intolerance” as well and this might not be related to gluten but the zearalenone in the grains.

    Gordon wrote on May 18th, 2010
  4. If soy was bad, all chinese will be dead. It’s all crap! The average western world person eats too much processed junk and drinks too much alcohol. That’s what our problem is and not soy.

    kwasi wrote on June 3rd, 2010
    • Perhaps it isn’t as simple as soy is bad OR soy is good?! Whilst you are correct that the chinese consume soy, they do NOT consume unfermented soy. They certainly don’t consume soy milk, at least not the rubbish that sits on western supermarket shelves.

      We should remember that milk consumption is a uniquely “western” tradition… Asian cultures do not consume milk in their diet (hence the high level lactose intolerance in their populations).

      Miso, fermented tofu and other fermented soys (which is what the Chinese and other asian cultures eat) are ok… Quoting from a site “Wellsphere” (there are others – just the quickest search on Google): “You may consume soy in miso or even tempeh. Miso and tempeh are good and safe to consume. Miso and tempeh are the forms that people in Asia have been consuming for years. These are the safe soy foods to consume because they are fermented.”

      Soy milk is not good for you – it is GREAT for the multinational food companies that have conned people into believing it is healthier than other forms of milk.

      As I said not as simple as soy is bad OR soy is good.

      Unfermented soy, including soy milk and unfermented tofu IS BAD. Fermented soy IS OK.

      Regarding the processed junk (which soy milk is) and too much alcohol, I’d agree…

      Luke wrote on June 3rd, 2010
      • Luke,
        Have you gone to China and seen how many people there drink milk? You should, before you start making these truly outrageous and (pardon the tone of my language) ignorant remarks.

        Rawmilk fan wrote on July 25th, 2011
    • Hi Kwasi

      I have also done quite a bit of research on soy and what Luke says is quite true. Fermented soy (what the Asian cultures eat) is fine. It is the unfermented soy products that westerners think are healthy that are bad for us.

      Angelina wrote on June 3rd, 2010
      • For my body, the fermented is worse. As I eat it, it feels better, but my blood tests reveal the opposite.

        RawZi wrote on June 4th, 2010
    • Whether soy is “good” or not, it doesn’t matter for me. I was eating all organic and not drinking alcohol etc yet soy made my thyroid non-functional.

      RawZi wrote on June 4th, 2010
      • I’d agree RawZi – as I said unfermented is BAD, fermented is OK… See the other issue is people have this view that asian cultures are eating massive amounts of soy (usually pushed by the vegetarian movement)… fact is traditional asian diets do not even consume that much fermented soy, especially when compared to the massive amounts that westerners that have adopted soy as a “health food” consume.

        From the site “http://www.naturalnews.com/022630.html”…

        “Another common fallacy is that soy foods couldn’t possibly have a downside because Asian cultures eat large quantities of soy every day and consequently remain free of most western diseases. In reality, the people of China, Japan and other Asian countries eat very little soy. The soy industry’s own figures show that soy consumption in China, Indonesia, Korea, Japan and Taiwan ranges from 10 to 90 grams per day. That is grams of soy food, not grams of soy protein alone. Compare this with a cup of tofu (250 grams) or soy milk (240 grams). Many Americans and Australians today would be consuming a cup of tofu and a couple of glasses of soy milk every day. They might also add veggie burgers to this, thinking they are getting their much needed protein intake. Infants on soy formula are probably the most disadvantaged, as that is their main source of nutrition and they ingest large amounts of soy relative to their body weight. Often the side effects are not noticed but, as they are growing up, runny noses, frequent colds, irritability, severe sugar cravings and food intolerance develop.”

        I wonder, were you consuming relatively large quantities of fermented soy?

        Also a lot of people think all tofu is fermented it isn’t. Again from the site referenced above:

        “The unfermented soy category includes soy products, such as tofu, bean curd, all soy milks, soy infant formulae, soy protein powders and soy meat alternatives, such as soy sausages/veggie burgers, made from hydrolysed soy powder.”

        “Fermented soy products included organic miso (mugi barley and genmai miso are the best), organic tempeh, soy sauce or tamari and natto”, as well as fermented tofu (also known as sufu) – my addition taken from wikipedia.

        Personally of those I can only stand miso and soy sauce, and only in small quantities every few months (if that).

        We need to dash this myth that asians eat heaps of soy products each day, and because they are healthy, so we should do the same. They do not consume soy milk, as their cuisine does not have milk as an ingredient (soy milk is an invention of the soy farming industry), and even the little soy they consume is mostly fermented. We should also note that a lot of Chinese farmers/peasants are undernourished, which is likely healthier than being over nourished as we are in the west – but lets not buy into the propaganda that the Chinese are a health ideal we should aim for (seen their smoking stats!?)

        Obviously everyone is different and should eat what provides them with their best vitality and energy for their body, however on researching this, my rule is: Unfermented soy is BAD and should NOT be consumed at all (it is a legume that is poisonous to our bodies). Fermented soy is OK in very small quantities as it turns up in your diet, but even fermented soy should not form the base of your diet, especially as a protein source instead of meat.

        Vegans/vegetarians have a lot to answer for with this soy issue! If you wish to malnourish yourself due to ethical reasons (i.e. you are against the taking of life – well at least life that doesn’t have a cell wall – I find this hypocritical personally), I will defend your right to damage yourself for your beliefs. You also have the right to share your beliefs with others, and let them decide if they agree with your (in my view stupid) ideas and join you. However the vegan/vegetarian movement needs to STOP repackaging and then promoting their choice as good for people’s physical health! It may do something for you spiritually, but it is not good for us physically!

        I recommend the article at the site I referenced above.

        Grok on!

        Luke wrote on June 4th, 2010
        • Apologies for the length of reply… And I should point out, I do not recommend the above site in general – I only found that article when searching for information on soy… When it comes to health and wellbeing… Mark’s Daily Apple is the best source of information!

          Luke wrote on June 4th, 2010
        • No. I didn’t eat it every day, and I didn’t eat a lot of it per portion. In the end I started taking it every day FOR MY HEALTH. Boy, that didn’t work. What I took every day was a small package, you must be familiar with them they’re light as a feather, of natto. Possibly some races cannot tolerate some items that others can. Also it could be that my body was more susceptible to it for whatever reasons. As soon as I quit the natto, my blood tests made a big jump into the right direction. Remember, natto has no salt. Miso does. I’m thinking, like I think AV says, cultures who eat grain need to eat salt with it. Possibly it harmed me more because I did not eat salt with it. Everything we take in normally does not work alone. It works synergistically. The Asians often also eat fish and seaweed in the same dishes, and may not keep a sterile kitchen. I was vegan and kept my food real clean. I’m sure there are other variables in everything. I had read many years before about combining soy with fish in the Orient, but that went out the window, I totally forgot.

          RawZi wrote on June 4th, 2010
        • Didn’t Buddhist monks start soy as a food to suppress passions and make things easier for monastic life? In Asia, until a few hundred years ago, how many Asian families ate soy?

          In the US I think soy became a food for humans because they used it to fatten the livestock. When becoming veg*n became trendy, something had to be done I think, so their soy was marketed for people.

          RawZi wrote on June 4th, 2010
  5. I agree RawZi. I was not going into the finer details but soy also destroyed my thyroid from functioning properly.

    Angelina wrote on June 4th, 2010
    • Hi Angelina. I’m glad we’re both more onto our bodies’ truths, and not somewhere worse in health, you know.

      RawZi wrote on June 4th, 2010
      • Hi RawZi, I am having some big problems now along the lines of your Buddhist comment. I fed my son soy when he was little because dairy have him diarrhea. He has now reached 13 and his paediatrician is very worried because he does not appear to be growing or going into puberty. Of course, because my son is also on medication for autism the paediatrician is talking about taking him off his new medication (which he is doing extremely well on academically) and totally disrupting his first year at junior high because he thinks it is the medication. I am certain it is the soy I used to give him (because this problem is quite well documented now) but of course mainstream doctors here in Australia do not believe that soy has any ill effects. So I cannot convince him. Instead he is planning on destroying my son’s future education instead of letting nature take it course as his body slowly gets rid of the effects of the soy. Without the meds my son is unable to concentrate on his school work. It is such a waste when my son is a maths genius. The doctor is just going to throw his future away. At the next appointment I have to go armed with as many papers on this situation as possible to aviod this from happening. If anyone reading this knows of any extra papers they can give me links to, please do so. Do you know of any papers on this specific subject Mark?
        Thanks
        Angelina.

        Angelina wrote on June 4th, 2010
      • I’m not sure how much this will help you, but I remember in 2000 reading on the FDA site about soy. That’s what helped me give up natto, thank goodness. I showed it to my doctor, and he felt humbled. He said he didn’t have time to do research and was glad I did.

        [DOC]
        Page 1 SOY INFORMATION SERVICE
        File Format: Microsoft Word – View as HTML
        For instance, FDA scientists Dr D M Sheehan and Dr D Doerge have raised some of them in the … 1: Environ Health Perspect. 1997 Apr;105 Suppl 3:633-6. …. National Center for Toxicological Research, Jefferson, AR 72079, USA. … Effects of the dietary phytoestrogens daidzein and genistein on the incidence of …
        http://www.fda.gov/ohrms/dockets/dockets/…/04Q-0151-emc0002-vol4.doc

        This should be the one. The “good” part of soy, the isoflavones, can lower the T3 hormone in humans. When a child’s thyroid hormones are low, they fail to grow. If he’s only just now starting junior high, I wouldn’t worry. People, especially boys grow a long time after that. Do you think measuring the growth potential at the ends of his bones would help at all? I’d hate to recommend that even if it does calm down the doctor, as it is radiation. Why don’t you find another doctor? Would another doctor possibly let your son stay on the medication he needs this school year?

        RawZi wrote on June 5th, 2010
        • Thanks RawZi, that should definitely help. In Australia we have to go to a pediatrician for these things. Our doctors have no power to prescribe medications for autism in children. Our usual pediatrician retired last year and this new one is the one we are stuck with because there are no others near our district (we live in an isolated rural community), and do not have the money to travel long distances. Unfortunately, even if we tried to travel they would just tell us to go back to our own area as we have a pediatrician there. The AMA considers all medical professionals to be equal and there should be no reason why we should want to travel to see anyone different. The universities also treat us the same way. If a degree is offered at our local university we are not allowed to enroll in a different university! This pediatrician has already demanded that my son have what he calls a ‘bone maturity test’ in August. He said that it will tell him if his bones are simply just not mature eno yet to grow. But it sounds similar to the test you describe. I will ask him if it is. In the mean time I will need to try and make sure that there is no soy in any of the foods he eats.
          Thanks again for this article.

          Angelina wrote on June 6th, 2010
  6. I grew up on cow milk, the bad kind of course.
    At the age of 37 i switched to goats milk…was so tasty I became addicted and slurped down at least 2 gallons per week for 2 years.
    Then found MDA and the PB and been dairy free for 8 weeks feeling better than ever!

    I finally found RAW goats milk at the local farmers market today and hurried home to get my ” Fix “.

    I then had a 20 minute cardio/strength session on my stair climber.
    This was 10 minutes ago as I am posting this my face is flushed red and I am sweating and can’t seem to be able to cool off as usual.
    And on top of it I’m getting a slight headache…gah.

    From the milk perhaps?

    Suvetar wrote on June 5th, 2010
  7. Hi Angelina, not sure who told you these things, but they’re not true.

    The AMAs policy most certainly allows for patients to see other specialists. It is a long standing medical tradition to get a so called ‘second opinion’ from another doctor. An individual doctor may not like this due to their ego, but the AMA recognises that this is good practice, as it increases the chances of a correct diagnosis being confirmed, or errors being picked up!

    I’m in a taxi at the moment, but happy to find the AMAs policy for you later if you can’t access it yourself on their site.

    Also not sure about the Uni thing either, I changed my Uni mud course no issues at all. Unis are a business, they will happily take a student from another Uni – unless of course you don’t have very good results, they also have to maintain education standards.

    They will of course only give you partial credit for the courses you have already done, but that is a business policy, as each subject you do is extra money for them, so no use giving you full credit and missing out in revenue!

    If you do have problems accessing another paediatrician for a second opinion, you should contact the AMA. .

    Cheers,

    Luke

    Luke wrote on June 6th, 2010
    • Thanks Luke. That would be handy as ammunition for next time either myself or my friends are told this by doctors. Of course, getting the second opinion is still difficult if we do not have another specialist in the vicinity. As for university I am a straight HD student, so I do not see as this being the reason for why I would be told to stay at my own local university. It appears to only be this way if your local university is offering the degree you want to do and also only for undergraduates. But as you say, I may be being lied to about this as well.

      Angelina wrote on June 6th, 2010
  8. For years I avoided milk, thinking I was lactose intolerant. I gradually began drinking milk products that were fermented (buttermilk, yogurt, kefir) with absolutely no problem. Now I can drink milk whenever I want to. I still hesitated to drink much, mainly because I couldn’t find raw milk anywhere. But recently,thanks to Mark’s book, I’ve found a local dairy where I can buy raw milk. I had read that homogenized and pasteurized milk was found the major factor in clogged arteries:

    “In examining the deathrate from atherosclerosis (clogged arteries) in 13 nations, Dr. Kurt Oster1 found it correlated directly to the drinking of homogen-ized milk in that nation.”

    I would be interested in finding out if anyone else has heard of this, and what they think.

    Betty wrote on June 15th, 2010
  9. I’ve stayed away from Dairy because I believed all those things, dairy causes osteoporosis, diabetes, cancer, allergies…and turns your body acidic.

    I now know this was all about pasteurized / homogenized cow milk.

    Thousands of people discover RAW Goat’s Milk turns your body actually slightly alkaline and also the enzyme which carries lactose are connected and travel a completely different path in the body. (in both cow and goat)

    When lactose is by itself (pasteurized) is when its insulingenic and can contribute to diabetes because the pancreas have to produce the enzyme to carry lactose. This is also the only way to be allergic, when lactose is by itself, that is why many that are lactose intolerant find they can consume RAW milk just fine.

    When milk is heated (pasteurized)the dead bacteria (good and bad) trigger an immune response in your body that is similar to catching a virus. Your body recognizes the dead bacteria as a virus and starts producing massive amounts of mucus in an attempt to rid the virus from your body. The mucus build up starts in the throat and spreads out from there (sinusitis + bronchitis)without fever. People believe they’ve caught the cold when in fact it’s the pasteurized milk.

    Raw Goat milk is supposed to be completely digested within 20 minutes after ingesting it and causes none of the affects mentioned above. It is a whole food much like eggs and raw honey and carries lots of nutrients, including trace minerals.

    The only thing people could still be allergic to is lactoglobulin, which are minor reations such as a minimal slight headache.

    Raw Goat Milk is your friend!

    http://www.realmilk.com/why.html

    suvetar wrote on June 26th, 2010
  10. I drink Lactaid becuase I am lactose intollerant. I don’t have a negative reaction to this milk that I can notice, but it is ultra-pasturized. Should it be avoided?

    Mo wrote on July 6th, 2010
  11. Old post, I know. But I have a question maybe someone can help me with. I’m trying to get my husband to go Primal with me (I’ve been for about six months now), and he, like many people, is unable to tolerate dairy. He does, however, like his milk, and so he buys and drinks soy milk. I’ve been trying to get him to cut that out, but I think I need to find an alternative for him. Thoughts?

    Erin wrote on July 26th, 2010
  12. Hi Erin, glad to help. Could not find where your post was in the maze so I have just added it to the bottom. Hope that you will get it :)

    I had exactly the same problem as you! My husband is also dairy intolerant and was drinking copious amounts of soy milk. I finally managed to change him to organic coconut milk. This may be a bit rich on it’s own but I water it down a little when I am going to use it for my protein shakes and my husband now loves it in his organic coffee and hot raw cocoa. Because it is thick and rich you do not need as much when using it this way. He is now almost addicted to it :) and so am I. It took us a week or two to get used to it but now we feel absolutely decadent each time we sit down to our rich drinks containing coconut milk. They are so much more satisfying and delicious.
    Hope this helps. I have tried all sorts of other alternatives and this is the only one we were not only happy with in the end, but are now actually enjoying more than what we were having before.

    Angelina wrote on July 26th, 2010
    • Ha, look at that, it added it under your post anyway :)
      Organic coconut cream is also good in a hot cuppa :)

      Angelina wrote on July 26th, 2010
      • Oo, thanks Angelina! Coconut milk sounds like a great idea. I’ll definitely pick some up when I go to the store. Some for me too, probably!

        Erin wrote on July 27th, 2010
  13. I use low fat cottage cheese and Faye Yogurt (a Greek brand very low in carbs and high in protein) as great sources of protein. I’ve read that it is probably better to consume them in the evening before sleeping because of the slow breakdown properties of the casein, but I often use them at breakfast. As for milk, I love it, but have to LIMIT it significantly because of the high sugar content. I’ve reached the point where I’ll only drink milk during my carb refeeding periods. Other times, I drink UNsweetened Organic Soy Milk. Not the same, I know, but it works for me.

    Bob Mass wrote on August 11th, 2010
  14. @ Icarus: hahahahahaha

    @ Angelina: can you tell me what brand of coconut milk and coconut cream you use? I have been using the “So Delicious” brand (unsweetened). It’s sold in the refrigerated case but only in select stores and only in half gallon size, which I sometimes can’t use before it goes south. It is also pricey. I wonder if I can use canned coconut milk (I like the smaller size) or if there are other brands. I know there are some asceptic coconut milks but every one I’ve seen has other ingredients. I only want pure coconut milk, with maybe just a little water in it.

    darc wrote on August 26th, 2010
  15. I’ve been drinking homemade kefir for months now, and I plan on sticking with it indefinitely. The kefir grains are cute little things; I haven’t named them yet, but I’m definitely attached to them X)

    I make 1 cup of raw milk kefir every day. When I don’t feel like paying for raw milk, or driving out to get it, I get store-bought pasteurized and homogenized milk, and usually get some heavy cream to add to the culturing process. I actually prefer the texture and possibly even the taste of pasteurized-homogenized milk kefir; I’m aware of the many possible health consequences, with the lack of enzymes to help digest the milk, and the xanthine oxidase and arterial scarring issue, but I’m obsessing a lot less about it lately. And I think that kefir-grain cultured store-bought milk is infinitely superior to fresh store-bought milk — maybe it isn’t a cure-all, but I absolutely believe that the kefir grains make the milk much more digestible and probably compensate for a lot of the problems with store-bought milk.

    *Note: I went down to 1 cup of kefir daily from 2 cups, because 2 cups a day of raw milk kefir is too expensive for me. In a lot of ways I think this works out: less carbs, keeping any potential issues with dairy consumption to a minimum, and also REALLY enjoying that daily glass of kefir — having less makes it feel a lot more special, very much like a delicacy.

    As for other dairy products: I occasionally have butter, cheese, and yogurt. I always get plain yogurt, and one benefit of eating plain yogurt that I’ve found is really finding an appreciation for the sour flavor. Sweetening it takes away from the refreshing, cooling sour flavor, and since I’ve been eating plain yogurt on an occasional basis, I’ve really come to appreciate its flavor. Kind of like how I eat unsweetened baking chocolate squares, and no longer have any urges to eat sweetened chocolate. The bitter, earthy flavor is just amazing to me, and the sweetened stuff doesn’t even compare since I’ve stopped going for sugared stuff.

    I’ll have two or four pieces of dried fruit, e.g. two prunes and two figs, or just two prunes, and some berries in plain yogurt. That allows the natural, refreshing sour flavor of yogurt to come through, and the natural sweet flavor of fruit to kind of mesh with it without running over or diminishing it.

    And I LOVE it!

    I also make “kefir cream” by culturing pasteurized heavy cream (1 cup) with spare kefir grains for 24-36 hours, then removing the grains (I usually eat them after that) and refrigerating it. It’s got an amazing texture, and I also love mashing it up with canned tuna and mixing in some kelp or dulse granules. It’s fantastic. I also love having hard cheese with that tuna mash; throw in a salad or some cooked spinach and it’s one of my favorite meals.

    I also enjoy, for an occasional higher-carb dessert, sweet potato mashed with 1/2 to 1 banana, 1 to 2 teaspoons of raw honey, and 2 – 3 tablespoons of hot, melted butter with a generous helping of cinnamon, all mashed up. Coconut oil is very good with this, but I prefer the butter.

    And every once in a while I just have a banana with butter. Bananas are fantastic with a heaping spoonful of coconut oil, but the butter has a unique flavor too that’s worth trying out.

    So really, I love dairy. I think it’s best appreciated in smaller doses, like many other things in life — I appreciate it more, and it’s much easier to keep a balance going. Barring every other aspect of dairy, fresh milk does have a pretty good amount of carbohydrates, and downing a quart a day would make it incredibly difficult to eat a primal diet that stayed within the low-carb boundaries. 1 cup of kefir does it for me, or a bowl of yogurt with fruit — I’d be more willing to use butter and cheese more liberally if I was just looking at carbs, but they’re very unique flavors and textures that I think work best in moderation.

    As a last note, the price for quality dairy is also pretty prohibitive, whether it’s grass-fed butter or cheese or yogurt, or raw Jersey or goat milk. For me, 1 cup daily of raw milk is about my limit for what I can afford. I think it works out best for my health as well as my wallet, and I’m all for that ;D (that’s saying nothing of my mood and tastebuds, too…)

    Matt wrote on September 23rd, 2010
  16. I eat dairy because I’m on welfare (I’m disabled) and it’s cheap. Meat isn’t, so I’ve got to get my fats and protein somehow, and dairy’s the only way. Shame I’m in the UK and raw/unpasturised’s difficult to come by, but there you go. Nowt I can do about that!

    Sarah wrote on October 6th, 2010
    • I get whole chicken at the local farm, $5/lb, and whole milk there $10/gal. I get a carton of unrefrigerated eggs there, $5/doz. There are various fruit or veges too, $3/bag. I’m not sure how that works out for price as to protein/fat comparison, one food to the other. I don’t know the dole in the UK. Do they give you cash, check, stamps, coupons, tokens or a card? I doubt the farm I go to could accept anything but cash, they’re always busy working with the animals and land, I can’t imagine them at a bank. What’s your diet like?

      RawZi wrote on October 7th, 2010
  17. What about lactose free milk? Sorry if it was covered, but way too many posts before bedtime! thanks!

    Dave wrote on October 25th, 2010
  18. what your opinion about lactose free milk? sorry if it was already covered…looked over, but couldn’t find anything. thanks!

    Dave wrote on October 25th, 2010
  19. My wife is purebred Norwegian and absolutely loves milk, she drinks an organic lightly pasteurized un-homogenized glass bottled milk; about half a liter+ a day especially at dinner time.

    I think being un-homogenized is most important besides being organic. Before I married I dated several black women from Haiti and Kenya and all of them boiled their milk before they drank it, both in preparing it with tea and at night mixed with wild honey. They thought it was strange to drink “cold” milk.

    I myself prefer Kefir. My wife and I have been living in Europe since 2006, I don’t really drink “cold” milk but when I lived in the States I couldn’t tolerate the milk there at all, over here dairy is a different story as far as quality and while the lactose doesn’t bother me the least bit I can always feel the insulin spike which is why I usually only drink organic Kefir and warm milk w/ no problems.

    I would like to clear one thing up though, there is a rumor that EU countries have great access to raw milk, that’s not the case it’s just like in the States; you have to goto a certified farmer or the private store the farmer owns. You can definitely get un-homogenized milk though and also cheeses and butters made from raw unpasteurized milk but not actual milk. Every single person I’ve asked about unpasteurized milk here has given me your an idiot look.

    My great grandmother from Okinawa is 104 and her daughter (my grandma) is 81 or 2 and they drink warm milk.

    Motobu Samurai wrote on October 26th, 2010
  20. I’ve been drawn to Paleo and reading health info since my celiac dx in 2006 (Hashimoto’s dx 1996 & fibro self-dx 2006). I read something new (well, lots is new to me) I want to share, and Mark has an intelligent blog entry soon after, scooping my gem of a find. Now when I want to share info with the family (or anyone who’ll listen), I share blog links from here instead of bothering to write something up. Keep up the great work, Mark (I first “met” you on Doug Kauffman’s show).

    My experience with dairy:

    I went 100% gluten free but using gf substitute processed products for my old mainstream diet (heavy on the grains & legumes, not-so-much on the protein. I don’t “like” meat, plus daily salads and fruit). Gained 22 lbs because I had to learn about blood glucose.

    Went to pretty-much Paleo, but with dairy, sometimes legumes because when I’m doing errands in town I need quick food, and I’d eat Wendy’s chili – it always hit the spot. Yes, I carry gf bars, apples, and nuts, but wanted something warm.

    Have had heart palpitations for 20+ yrs. Kept thinking it was the calcium in my daily Greek or organic plain full-fat yogurt- ask the cardiologist, who said, “Nope.” It feels like my heart’s doing summersaults when I go to bed. (Wore the holter monitor, etc.) – doc only wanted to put me on beta-blockers. I said, “Nope.”

    I eat butter (sometimes organic, sometimes not) – never had opportunity for raw. Sometimes I’ll have organic coconut oil. No milk for years, gave up pasteurized half & half in coffee around April (difficult!). Gave up coffee because w/out half & half it’s too acidic/gross. Coconut milk doesn’t cut it for me. It’s a morning ritual I miss.

    All this time I’m reading on how to help my fibro pain. GF diet and vitamin supplements (Bs and D, omega-3s for sure) helped 80%. I still can’t sleep well (though better), which produces more pain. I keep reading, and what I keep seeing is to give up dairy. I read Campbell’s The China Study in 2007 and tried asking him about gluten and gut health in Jimmy Moore’s Amazon thread, but he conveniently ignored my questions. I chose to not believe him about his dairy studies. I LOVE my yogurt and butter. Oh, and parmesan – hmm.

    I went to a naturopathic doc’s seminar about gluten, and he said for gut health: no gluten, dairy, caffeine, sugars .. and more. That dairy thing is nagging me.

    I took a Genova leaky gut test after 4 yrs gluten-free and I’m STILL a bit leaky! Dang.

    I took a urinary neurotransmitter test this summer, and what stuck out is that I have high glutamates (low serotonin & a mixture of other stuff). The naturopathic doc told me to not have MSG. I don’t usually (‘cept on some salad dressing at Panera once in a blue moon). So, I starting reading. We know of glutamates because of people with MSG sensitivity. However, there are “free glutamates” in our favorite foods: hello dairy (esp parmesan)! hello wheat! hello tomatoes (my second name – lol).

    I had a heart attack in May. I researched like crazy why this’d be. I caught a podcast interview (J. Moore) w/Ron Rosedale. He said saturated fat prevents energy from getting into the cell (my interpretation). I’d been omega-3 free for 6 weeks cause I’d done a serum allergy test (was in the middle of ‘challenging’ that I was allergic to “sardines.” I was not allergic to gluten or caseine, btw. I should have tried krill, but I was depressed and never got around to it).

    The day before my heart attack I’d eaten double my usual 1400 calories. I ate a stick of butter (on popcorn) – being honest here. :P I’d kept reading how fat was used for energy or something, and I’m trying to lose weight. I ran a 5K with little or no energy and next day had classic symptoms: chest pressure and left arm band pain. Btw, no heart damage and clean heart cath. $26k billed, ins pd $13k, I pd $650 and got a big wake-up for my food errors. My TC: 206, HDL 49, LDL 142, Tri’s 75, fwiw.

    Interestingly, my CK level was up (creatinine kinase is a muscle breakdown marker – my interpretation. I had it tested when my legs were not worked out and in recovery/pain in the past, and it was in range). I knew it would be elevated because my “fibro” legs were killing me (that’s the other 20% of my fibro pain: in my hams and quads after heavier exercise).

    So, I read ANOTHER fibro article telling me to give up gluten (& yeast which I don’t have anyway), DAIRY, additives, caffeine!, yada.

    In four days after giving up dairy (HARD!), my depression lifted (didn’t realize it was that bad, I wasn’t moping), I had more energy, my HEART palpitations were MUCH MUCH better (still have a niggle once in a while, but I’m a bit hyper w/my thyroid meds right now), and I’m sleeping better.

    I think I’m a canary of some sort. No dairy for me, but I still miss yogurt like crazy. Addict?! Likely yes. High glutamates and opioids are addictive and neurotoxic. My father has Alzheimer’s and is a big bread and milk man (also alcoholic). He won’t listen, but I am. I’m not going down his road without a fight.

    Also, I was osteopenic in 2006. With Paleo, yogurt & butter dairy, and walking I gained almost 9% in bone back in 4 yrs. I think the walking did it, as the gain was in my spine (which didn’t hurt). My other bones remained the same. My hips would hurt me (so I expected my results to indicate something, which they didn’t), and when I gave up dairy, they don’t anymore.

    I read “The Vitamin D Cure” in 2008 I think, he suggests a more alkaline diet, too. Dairy is acidic. Just eat more alkaline than acid foods (meat, dairy, legumes, grains).

    I just retested my neurotransmitters and will get results in a few weeks. I will retest leaky gut soon. I will start working out my other muscles now that my fibro pain is better, too (now only my quads hurt after jogging, not hams AND quads – and that pain has lessened). I have lost 75 lbs and have another 60 to go. I lost 25 after the heart attack and giving up dairy.

    SOrrY this is so long. I always appreciate reading other people’s experiences.

    dotslady wrote on November 7th, 2010
    • Hi dotslady
      Please do not apologize for the long post. I found it very interesting. I have had very similar experiences (especially with the heart attack) and I am also very interested in hearing how those test results turn out in a few weeks time.
      Please continue your story :)

      Kitty wrote on November 7th, 2010
      • Followup on my progress:
        The neurotransmitter test after giving up dairy: increased seretonin (still “just” under normal range) – encouraging, as serotonin will help my fibro pain.

        Lactulose-mannitol urine Leaky Gut retest after giving up all dairy except butter: better, but still leaky.

        Months later I took Cyrex Labs’ new intestinal permeability test while still on butter: LEAKY and getting GLUTEN somewhere *shock*.

        Did Cyrex Labs’ cross-reactive foods test: was positive for barley, quinoa (never eat it, so maybe it’s from cross-contamination w/other gf grains such as gf oats, buckwheat or corn – gf Bakery on Main granola has corn), buckwheat was equivocal (I eat it occasionally, again in granola), and “MILK BUTRYOPHILIN”. MILK BUTRYOPHILIN is a protein associated with dairy fat (ie my BUTTER!). If I’d eaten any other dairy my guess it’d have been positive, too.

        What’s “milk butryophilin?” It’s implicated in demyelination of the myelin sheath in Multiple Sclerosis (you can google).

        The barley source was from a “gf” “20ppm” probiotic from Garden of Life (Primal Defense!). I’m off that probiotic, butter, buckwheat for sure. I hope w/out the buckwheat I can overcome the quinoa cause I don’t know where it’s coming from.

        I still have quad/ham pain, but am trying to increase alkaline foods and do an elimination diet to figure out other offending foods til my gut’s healed.

        I’ve only lost another 10 lbs so far, but my head’s still in the game.

        dotslady wrote on July 7th, 2011
  21. Two things that made giving up dairy much more tolerable for me were Hempmilk (but be sure to get the unsweetened kind) and almond cheese (again, read the label carefully, some brands include rice as a filler). Basically, I learned to always bring my reading glasses to the market.

    Robin Beers wrote on November 22nd, 2010
  22. Ok, I HAVE to say this, because I keep reading people’s posts saying “I drink dairy all the time and never had an issue/I grew up on dairy/dairy is good”

    Honestly, so did I. I grew up on skim, big glass for lunch and dinner every day because mom didn’t want us to get fat and because we “want strong bones”! No one wants osteoporosis right? Especially women.

    Without a huge post, here’s what I can tell you. I’ve always been pretty sick, and two years ago, found out I had celiac disease (gluten free diet needed). After taking out gluten, I started feeling much better, but progressively fell ill again. I started looking at other foods and after I battled it out one night with a little cup of chocolate pudding, I realized it was worse. Tried lactose free diet with the pills in questionable foods, and still sick. Found out it was a reaction to casein.

    Since then, I’ve learned an extensive amount about how BAD dairy is for you. For all above who say “it’s good because I like it”/don’t have problems with it/”because I can”/ or better yet, my favorite “I drink it because I don’t care what you say” who told you it was good? Milk commercials? Who funded those? “because you can”? Who said that was good? Our bodies can (well, mine can’t… anymore… but bodies without gi stress can) TOLERATE dairy. Doesn’t mean they should. [ex. our bodies can tolerate smoking.. doesn’t mean we should be doing it!] You’re still putting substances into your body it would rather not have. All of the “good” things found in milk/dairy can be found in other products. I take a calcium pill daily. Vuala! Strong bones, no milk!

    Since I am no scientist though, it’s just my word, so here’s another general overview on milk: http://www.ultrawellness.com/blog/why-you-should-avoid-milk

    a website with MANY articles on specific points and arguments against milk (the ones I’ve read are all from creditable sources as well)

    And there are a TON of books on the dangers of milk/dairy. Please, I really ask that everyone who even believes milk to be “great” to really look into the topic more.
    Ps. Soy milk should generally be avoided, as there is soy in SO much we already eat, that adding too much to your diet can have negative consequences and also could lead to an intolerance… which would cut out a LOT of foods you’d be able to eat. Try Coconut milk for a fattier option, or rice or almond milks, depending on your diet.

    Christie wrote on December 27th, 2010
    • Hi Christie, totally agree with you. I had the same problems. Giving up milk also got rid of my constant migraines. Soy was also bad for me. I wish I had known sooner about soy because it caused my thyroid to become sluggish and now I have been battling with hypothyroidism for the last two years. It’s a lot harder to recover from. I now drink coconut milk and cream.

      Kitty wrote on December 27th, 2010
  23. oops forgot that second link.

    Here’s the one with many articles on specific points on milk, arguing that milk is in fact bad.

    http://www.notmilk.com/

    I should also mention, this is not the ONLY sources I used to come to this conclusion, that milk is bad… but just ones with broad sources and types of information

    Christie wrote on December 27th, 2010
  24. I’m lactose intolerant to a certain extent but I’ve found it depends on what kind of milk products I eat, and how much of it.

    I’ve found I can eat 3/4 of a pound of low fat cottage cheese per day with no problem but if I eat 1 1/2 pounds of it, whoa nelly …

    Sensitivity varies greatly among individuals, you just have to figure out where to draw the line. Some milk products effect me much more than others. If I cross the line it’s like Hiroshima in my intestines.

    Greek yogurt seems like the new tofu to me, I remember when tofu became popular I used to make sandwiches out of it, tofu was the new hotness, now it’s old and busted and Greek yogurt is the new hotness .. with the benefit of hindsight I should have given tofu a pass and I’m giving Greek yogurt a pass now, in a couple of years people will have moved on to something else, maybe Yak’s milk.

    rob wrote on December 27th, 2010
  25. Hmmmn… as to the casein in breast milk, if the mother does not have casein in her diet, the breast milk will not contain casein.

    Divesha Essa wrote on January 13th, 2011
    • This is not actually true. Mothers’ milk always contains some casein, but not the specific casein in cows’ milk unless she’s drinking it. Human milk is also lower in casein and higher in whey protein than cows’ milk.

      Sheila wrote on January 31st, 2011
  26. Nice post. Last Month I found this site and wanted to let you know that I have been gratified, going through your site’s pages. I shall be signing up to your RSS feed and will wait for your next post. Cheers, Carol

    Ling Poudrier wrote on January 25th, 2011
  27. When you mean “scrutinize” it’s “pore,” not “pour.”

    This is one of the articles of yours that I agree with the most.

    On the subject of milk substitutes, I enjoy the taste of soy milk, but learned several months ago that consuming a large amount of soy that has NOT been fermented inhibits the body’s ability to digest certain proteins.

    Coconut milk I can see as being available and utilized, but I wonder if almond or rice milk can be considered paleo?

    Jess wrote on January 30th, 2011
  28. Calcium is a potent down-regulator of Vitamin D production in the human body. This is one of the reasons to be carefull with raw milk from the cow. You will hurt yourself drinking it in the long run.

    alchemist wrote on February 4th, 2011
  29. I see the ‘dairy causes a disproportionate insulin response’ argument pretty frequently, but have never seen a citation. Does anybody have a link to the study(s) showing this? I’m very curious about the procedures used and dairy items tested. I don’t see how the Masai could be the shining examples of health that they are purported to be since they should all be hyperinsulemic given the amount of milk they consume.

    Tim wrote on February 14th, 2011
  30. Thanks for doing the research on this tricky topic.

    I’m of the same mind to use myself as a guinea pig when it comes to food, and have been doing so for decades.

    When it comes to dairy, it does give me some congestion in big doses, but far less than when I consuming grain.

    I have been imbibing in moderation up til a recent discovery of a peanut allergy, which was giving me heart palpitations and shortness of breath,usually kicked off by workouts.

    Eating cheese, cottage cheese, and some yogurt has replaced some of my nut consumption, since all nuts are suspect now. I plan to re-introduce seeds in their place.

    I am concerned about the potential cancer causing aspect, and raw milk is not readily available. I may have to do some extra legwork to source out raw dairy products.

    They are a bit of a comfort in a dietary world where I don’t eat half of what everyone around me eats, and I sometimes feel deprived. ;)

    Mark Cool wrote on March 4th, 2011
    • 1. peanuts are legumes; not nuts. Perhaps it is your dairy intake that caused your peanut allergy through inducing a leaky gut.
      2. cancer risk may be tied to the opioids found in dairy products
      3. if most humans are lactose intolerant after age 5, then maybe we should be weaned before that time

      Ron wrote on March 4th, 2011
  31. Interesting approach! I have been 100% gluten free for 3+ years and I am still completely casein intolerant. If the “floodgates” are opened with gluten, do you think there is a way to “close” them?

    Cort Caldwell wrote on March 6th, 2011
    • Larazotide is currently an experimental drug that should be on the market sometime soon. It might do the trick. Otherwise, I suspect that your reaction to casein is here to stay. In addition to the increased intestinal permeability it causes, casein contains 8 separate opioid sequences that are both comforting and addictive. Only 5 opioid sequences have been found in gluten proteins. Unlike Mark’s depiction of Dr. Cordain, I suspect that the opioids in dairy are what aid the development of cancers. Opioids and opiates down-regulate natural killer cells which are the body’s first line of defense against most cancer cell lines.

      Ron wrote on March 7th, 2011
  32. What is the connection between leaky gut and an allergic reaction that includes heart racing, shortness of breath, lightheadedness, and being hot?

    I’m having it this morning after laying off nuts for a week or two, then having some almonds this morning.

    The woman @ Whole Foods said that the almonds were not processed in a facility that precesses peanuts. Blue Diamond she said. Isn’t that a big company?

    Mark Cool wrote on March 7th, 2011
  33. Please help is A2 good for you? I read somewhere it is good for those who have loads of mucous and sinus issues but is it better than raw milk? Does anyone have an answer?

    Tracy wrote on April 6th, 2011
  34. http://harvardmagazine.com/2007/05/modern-milk.html

    You might want to ad “Nomadic Milking Style” to the list of best types of dairy.

    Rob wrote on April 17th, 2011
  35. You know, if I was a paleolithic person, I’m pretty sure I’d be curious about trying out the milk that other creatures produced. It seems like they would try anything that appeared to be edible.

    Lisa C wrote on July 25th, 2011
  36. Let me add my 2 cents. First, I was never a fan of milk since childhood. I went to school in an African country (I’m not Maasai) where milk was simply not available because of the country was going through wars, economic depressions, and what not.

    After college, now living in the US, I didn’t really care for milk, per se. Only drank it in coffee/tea, etc.

    But this year, I rediscovered this wonderful superfood and have been devouring it like no man’s business. I drink raw milk, I buy it from a farmer, in a state where it’s legal, and I’ve never tasted anything this great in my entire life.

    I drink milk all the time: in the morning, at work, in the evening, but I drink strictly A2 milk or goat’s milk. In fact today I mixed the goat’s milk with the A2 milk in roughly a 50/50 ratio and it was the most pleasant taste of milk that I’ve encountered.

    I think Mark McAfee of Organic Pastures said it best when he said that we don’t need to drink milk, but we need to consume the nutrients that are found in milk, notably phosphorus, calcium, the essential enzymes, conjugated linoleic acid, vitamin K, etc. All these nutrients are not present in pasteurized milk.

    Again, those who choose not to drink milk clearly have other options, but let us milk drinkers enjoy to our heart’s content.

    Rawmilk fan wrote on July 25th, 2011
  37. Pasteurized milk should be warned about, if one is going to drink milk it should be only raw or fermented raw or nothing. Pasteurized is dangerous and is common knowledge among those that truly research a topic until it is well understood. Animals don’t pasteurize milk neither do humans. I would rewrite the opening to this topic so that others may be properly informed do the right thing please lets keep this site honest.
    This should also be mentioned milk even raw is not for everyone, but fermented may work for some of those that cannot do unfermented. A good book is the untold story of milk.

    pedrillo wrote on August 11th, 2011
  38. First off pasteurized milk should be banned, its proven to cause cancer cataracts and is unnatural. I am surprised to see this has not been mentioned in the intro. Your website is good but it needs some polishing. Most educated health scholars are aware of this and also that milk is not for everyone, but fermented milk may help some that cannot tolerate milk.
    All species drink milk raw including humans. Get the right message out, but you’ll be up against the PTB. You have gone this far why not go the full length.

    pedrillo wrote on August 11th, 2011
  39. I don’t really drink milk, except, on very rare occasions when I want a treat, I have a glass of Laverstoke Farm full fat buffalo milk, it’s creamy and heavenly. Otherwise I stick to butter, cream, cheese, and the occasional greek yoghurt and cottage cheese (though it’s so annoying how 99 percent of all cottage cheese on the market is low fat. WHY oh WHY?!)

    I don’t get how people can drink reduced fat milk. It tastes like stale water and smells like a camel farm. Literally. >.<

    Milla wrote on September 6th, 2011
  40. http://www.youtube.com/watch?v=XIrmF-Na4Rg

    Dinka fat men competition anyone?

    dinka chika wrote on September 9th, 2011

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