Lactose intolerant? Might be something else going on
[some context - I'm not necessarily aiming to be 100% raw, what I AM trying to do is find the combination of foods - very high raw - that is optimal for my body]
One of the first things I figured out on this journey was that dairy was bad for my body. Made me gassy & phlegmy.. two things any guy is best avoiding :)
So, I figured I was lactose intolerant. A huge shame, since I always loved the taste of cheese, milk, cream cheese, you name it. & yes, nut cheeses etc are awesome, but I'm (when it comes to food, often) lazy.
However, I've been doing some experimentation I thought you might find interesting.
Obviously, yes, regular milk "sets me off." It's super noticeable, I get pains in my stomach, plus the above symptoms. It takes a very little amount for these symptoms to arise (think Italian latte sized coffee, not starbucks latte sized). So, that's lactose, right?
However, I've noticed that if I have feta (goat's cheese) that doesn't seem to affect me at all.
The other day, I found some lactose free milk. to be specific, it was homogenised (so milk+cream mixed together), pasteurised (treated to very high temperatures), the lactose removed, but lactase put in its place. How could I not test out something like that?
Bad news, nope this lactose free milk was just as bad.
So what's going on?
Now, I've also tried "raw milk". What is raw milk? generally, this means unpasteurised (but sometimes homogenised). Mixing it up is ok, just not heating it. Raw milk is illegal in Australia.. but (and this is the sneaky bit), you can find it labelled as "bath milk" - ie, not for human consumption. Now, the people selling it know it's ok to drink, you know it's ok to drink, so this is really just an end run around obnoxious authorities.
Oh, and does raw milk bother me? Not in the slightest. I've drunk an entire litre/quart in one sitting & felt totally fine. Umm, yes, I wanted to give it a REALLY good solid test :)
Now, the other day I heard that the pasteurisation process not only kills bad bacteria (the kind that make milk go off), but also helpful bacteria - that help our body process the milk internally.
So maybe that's what's actually going on. It's not about being "lactose intolerant" at all - it's just that pasteurisation (which is pretty much the norm these days) makes dairy much harder for our bodies to process.
One of the first things I figured out on this journey was that dairy was bad for my body. Made me gassy & phlegmy.. two things any guy is best avoiding :)
So, I figured I was lactose intolerant. A huge shame, since I always loved the taste of cheese, milk, cream cheese, you name it. & yes, nut cheeses etc are awesome, but I'm (when it comes to food, often) lazy.
However, I've been doing some experimentation I thought you might find interesting.
Obviously, yes, regular milk "sets me off." It's super noticeable, I get pains in my stomach, plus the above symptoms. It takes a very little amount for these symptoms to arise (think Italian latte sized coffee, not starbucks latte sized). So, that's lactose, right?
However, I've noticed that if I have feta (goat's cheese) that doesn't seem to affect me at all.
The other day, I found some lactose free milk. to be specific, it was homogenised (so milk+cream mixed together), pasteurised (treated to very high temperatures), the lactose removed, but lactase put in its place. How could I not test out something like that?
Bad news, nope this lactose free milk was just as bad.
So what's going on?
Now, I've also tried "raw milk". What is raw milk? generally, this means unpasteurised (but sometimes homogenised). Mixing it up is ok, just not heating it. Raw milk is illegal in Australia.. but (and this is the sneaky bit), you can find it labelled as "bath milk" - ie, not for human consumption. Now, the people selling it know it's ok to drink, you know it's ok to drink, so this is really just an end run around obnoxious authorities.
Oh, and does raw milk bother me? Not in the slightest. I've drunk an entire litre/quart in one sitting & felt totally fine. Umm, yes, I wanted to give it a REALLY good solid test :)
Now, the other day I heard that the pasteurisation process not only kills bad bacteria (the kind that make milk go off), but also helpful bacteria - that help our body process the milk internally.
So maybe that's what's actually going on. It's not about being "lactose intolerant" at all - it's just that pasteurisation (which is pretty much the norm these days) makes dairy much harder for our bodies to process.
Replies to This Discussion
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Permalink Reply by Erin on -
I just found out that the milk in "raw" cheese can be heated to 140º (Organic Valley does this). The milk is only "themalized" so they can still say "unpasteurized". I bet this is the problem for a lot of people who are not tolerating "raw" cheese.
I found that I did great eating Greek yogurt in Greece (it didn't say pasteurized milk on the ingredients list) but when I eat the same brand in the States (which IS pasteurized) I don't do so well with it.
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Permalink Reply by Susan Virginia on -
Fage?
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Permalink Reply by Si Dawson on -
Hmm interesting. I think the key in all of this is not to take anyone's word for it. It's always a personal journey, and while other people can say what works (or doesn't) for them, you've really gotta figure it out for yourself.
.. which is kindof annoying. Be much simpler & faster if there was just "One True Way" :)
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Permalink Reply by Si Dawson on
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Could be a bit tricky to find raw cheese, unless I make friends with a farmer (not impossible).
As I understand the law over here, it's illegal to sell any dairy product for human consumption, if it's not pasteurised.
I think I probably need to find a block of feta & eat that, because I'm curious about that too. Maybe it's only dairy from cows that's the problem?
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Permalink Reply by Matty Wilson on -
spot on man...pasteurisation kills lactase which is a helpfull bacteria which processes the lactose....In my research I found out that Louis Pasteur said on his death bed..."Tell the world I was wrong" regarding pasteurisation.
I dont eat dairy full stop these days but in my transition I brought raw milk illegally here in NZ... I had nt intolerance and it was yummy.
Although now I believe it is not for humans but for baby cows...Perhaps for infants whom cannot be fed mummas breast milk but other wise I wouldnt go near it...Too much pus and blood in it...Kinda is gross in my view.
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Permalink Reply by Matty Wilson on
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Yeah man it has done amazing stuff in its raw form...for sure !!!
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Permalink Reply by Si Dawson on
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which is what got me curious about the lactose free milk - since it had lactase put into it. It did taste quite a lot like UHT milk though, so god knows what was actually done to it.
As for Pasteur - you got me curious.. turns out (well, according to Google, anyway) that death bed recantation was actually a smear campaign. The best link I found on it was here. I think because most of his work was on germ theory, and the pasteurisation process was really secondary to all of that. Pretty interesting guy (& body of work) regardless.
As for pus & blood. Ahh, yes, well. *cough*
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Permalink Reply by Matty Wilson on
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hey cool...thanks for the link....I love doing research...
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Permalink Reply by Susan Virginia on
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Some say the homogenation process is a big part of the problem too. Apparently it can break the fat down to molecules so small it could (in theory) pass thru the intestinal wall (esp if you have candida growing their ugly fingers thru there as well) and go undigested into the blood stream.
*not sure how true that is*
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Permalink Reply by Si Dawson on
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Wow, ok, that's interesting. I didn't know that. I guess you just have to try it for yourself, keep the rest of your diet steady, and pay super close attention to how you feel. Check for anomalies etc. Hmm, very interesting.
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