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 Si Dawson on -
all the other stuff on your list I'm totally ok with, so yep, sounds like I've got my next experiment lined up :)
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Permalink Reply by Erin on -
I've noticed that among cooked cheese, it's the aged cheese that really gives me problems. I actually do ok with softer and fresh cheese.
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Permalink Reply by Chicory on -
i thought the enzyme receptors in our body for lactose turned off once we were fully weaned?
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Permalink Reply by Erin on
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If that were the case, we'd all be truly lactose intolerant. I'm not lactose intolerant- just cow's dairy sensitive. It tends to make my skin break out and turn me into a giant ball of snot!!
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Permalink Reply by my name is you on -
that's hot
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Permalink Reply by Sistina on -
Hey Starfire,
I was so pleased to try some local, cultured goat cheese and find that I digested it very well. Not to mention it was delicous.
About that protocol combining flax with dairy, is it recommended to soak or just grind flax first?
thanks!
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Permalink Reply by Si Dawson on
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Ahh ok. I'll see what I can dig up, thanks!
& you know, now I think about it, when I was living in the UK as a kid, my brother used to get eczema (from the coal that was being burnt at the time). We used to go across a paddock to a friend's farm, and collect goat's milk from them, for him to drink.. and that was the only thing they found that would keep his eczema at bay.
Amusingly, he now lives back over there fulltime, & his eczema has just permanently gone away, so I don't know what that's all about :)
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Permalink Reply by Si Dawson on
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Quite possibly. This was > 30 years ago now though, so I'd only be guessing.
Frankly I think most people need more water :) I like Daniel Vitalis' viewpoint, given that we're 70+% water, it makes sense to think of ourselves not as physical bodies, but as fishtanks.
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Permalink Reply by Leeeeeeena 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.
Never knew that.
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Permalink Reply by Si Dawson on
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This food stuff, it's crazy, I tell yah.
You could spend your entire lifetime learning about it, and still not really know very much (not to mention needing to UNlearn a whole ton of stuff you'd previous thought was correct).
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Permalink Reply by Rawk and Roll Princess on -
i think i am exactly like that also!!! lactaid milk makes me sick but raw milk cheese doesn't. but it's good to know it's cause of the bacteria!!! I had no idea!!!
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