If your ancestors ate dairy you should be able to digest dairy. And flourish. We are all adapted to the foods are ancestors ate.
Humans have been eating dairy for thousands of years, as long as we have been farming. There are only a few cultures in the world that do not cultivate dairy. Grazing animals have always been an important part of any holistic, nutrient dense farmland. A mutually beneficial relationship existing between humans and herbivores.
FOOD GROUPS SUCH AS DAIRY DO NOT CAUSE INFLAMMATION
If the dairy is difficult to digest it will cause inflammation. Inflammation is a healing response to damage. Chronic inflammation is epidemic and the response to chronic damage.
So why are we having such a hard time digesting dairy now?
Raw dairy is milk that comes straight from a cow, goat, sheep or any grazing herbivore. It is filled with naturally occurring live digestive enzymes such as lactase that digests lactose. Raw milk has many strains of naturally occurring probiotics. When milk is pasteurized it is boiled and all these beneficial organisms are destroyed. Raw dairy will have cream that floats to the top. When milk is homogenized the fat is blasted apart so that it becomes even more indigestible. Modern processing of dairy is what makes milk so difficult to digest. Modern processing causes inflammation. In Europe, where much of the dairy is raw and from heritage breeds, most people notice they can digest dairy easily.
WHEN BUTTER IS YELLOW that means that the cows have been on pasture. White butter comes from cows being fed grains. Living in barns. Cows are meant to eat grass, hay and graze in the sunlight. Dairy from grass fed animals have essential nutrients not found in factory farmed dairy. Most especially Vitamin D and CLA. The dairy from heritage breeds is easy to digest compared to modern cows. Guernseys, Jerseys, French Cows, goats and sheep.
EASY TO DIGEST ghee, cream, butter, cultured butter the fat of dairy has little or no lactose or casein.
cheese, sour cream, buttermilk, yogurt, kefir, creme fraiche Fermented dairy has even more naturally occurring enzymes and probiotics. In fermentation the lactose is used up and the proteins are more digestible. Fermentation creates abundant enzymes and probiotics that heal the gut, rebalance the microbiome, digest food and make vitamins.
Raw whole fresh milk could be harder to digest because of the proteins (casein) and sugars (lactose).
Factory farmed, pasteurized, homogenized American dairy, organic or conventional, is very difficult for most everyone to digest.
When food really nourishes us, we are healthy physically, cognitively, emotionally and especially love eating. No need to be taking handfuls of supplements. And we look good.
FOOD AS HEALING Nutrition Therapy
Honey fermented blueberries on Goat Cheese
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