My doc did food sensitivity tests. It showed I have a slight sensitivity to dairy. Basically I'm at 0.4 on a scale of 0.35 to 100. To me that's so slight it hardly seems worth worrying about. But my doc wants me to cut out ALL dairy. However, from doing a little research online it seems the milk sensitivity test checks for sensitivity to milk proteins. Since butter is pretty much pure fat, zero protein, do I really need to avoid butter on a "dairy-free" diet? I really don't want to go back to margarines and the bad oils, fats, and other chemicals they contain.