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At what point do you cut dairy completely?

by (18635)
Updated September 16, 2014 at 7:29 PM
Created August 30, 2011 at 11:39 PM

I know the hierarchy of dairy. The question becomes if you have sensitivity to the lower levels of this hierarchy, but not at the higher ones should you still consider avoiding it completely?

For instance I had a fajita omelet today at a Diner that came with sour creme and cheese...not good (skipping the details, but it involved a lot of trips to the mens room lactose intolerance issues). However I eat organic heavy cream, kerrygold butter, grass fed sharp chedder, and goats cheese at home with no noticeable effect.

The question becomes is this in any way like what we see with wheat, sugar, or some other things that have been called agents of disease? Even if you have no immediate effect is it still detrimental in the longer term? Is an acute event related to albeit poorer dairy choices open the possibility that even the better choices could be creating some damage on a lower more chronic scale that would remain undetectable until some autoimmune dysfunction finally manifests?

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18635 · August 31, 2011 at 8:56 PM

I have cut it and reintroduced. Then as I found what I reintroduced was alright I thought I'd try some more. May just have gotten to a point were quality was too low and my body said "screw this".

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18635 · August 31, 2011 at 8:53 PM

Well I know I'm lactose intolerant. So I suppose my question was to determine what is "optimal" for a person in that state. Is there study or even reason to think that even very small amounts of lactose for a person like that could be as bad as for instance very small amounts of gluten to someone with celiac disease, or at the very least is gluten sensitive? Are the mechanisms of leaky gut and so forth approximate here?

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18691 · August 31, 2011 at 2:33 PM

If you are basing this problem on one restaurant omelet, I would say test it further at home. That omelet could have had all kinds of other bad stuff in it. A lot of "eggs" at restaurants have pancake batter and other gluten type things added to them.

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18635 · August 31, 2011 at 1:19 AM

meh. not so much a question or concern for cholesterol.

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39821 · August 30, 2011 at 11:42 PM

Well, if very high LDL actually turns out to be damaging to one's health, then the heavy cream and butter could catch up to you later on.

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3 Answers

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733 · August 31, 2011 at 1:53 PM

I think some people are interested in the whole "personal challenge" aspect of cutting out dairy completely. I'd say if you're into it, then definitely give it a go for 30 days, without any other changes, and see how things go. Then pop it back in and see how you feel. Writing a journal helps - "especially productive today"..."very sleepy today"..."new personal record for xyz"...etc. can help to pinpoint whether or not you have issues when you start seeing these things cluster. Sounds like you are using the least problematic of dairy products. Try it out and reintroduce. If it doesn't give you any trouble then who cares?

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18635 · August 31, 2011 at 8:56 PM

I have cut it and reintroduced. Then as I found what I reintroduced was alright I thought I'd try some more. May just have gotten to a point were quality was too low and my body said "screw this".

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951 · August 31, 2011 at 4:01 PM

I just cut it out when I began, and haven't reintroduced it except for occasionally.

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1334 · August 31, 2011 at 2:21 PM

i'm cutting almost completely (still on butter) as of yesterday to try to get my acne down. Then I'll re-add things from highest-fat to lowest to see if it flares up again.

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