Love dairy products and was previously drinking pints of milk per day until I realised that it was giving me terrible spots. Since going paleo my skin has cleared up massively which is great.
I have started using butter with no discernable problems and would like to add in heavy whipping cream too but am a little nervous about the results...don't want to go back to having skin like that. Anyone else who has had probs with dairy had any experience of adding cream back into their diet?
It's probably a case of just start slow and see how my body reacts, but a heads up from anyone with experience would be nice. Thanks, Tom.
Ultimately, you don't know until you try.
Having said that, it probably helps to understand what is happening to trigger an allergy. Allergies are a false-positive immunity response. Your immune system is attacking something it wrongly perceives as a foreign invader. Your immune system responds to proteins. Butter is almost entirely fat so people with milk allergies should have little problem with butter.
Cream is about 50% fat and 50% milk -- if you make your own butter from heavy cream you'll get 50% by weight butter and 50% by weight skim milk. Additionally, the milk in cream is not exactly regular milk. It is mostly water and the lighter milk solids. Roughly speaking, each cup of cream is like consuming a 1/4 cup of milk.
As for half and half, that is half cream and half regular milk. Roughly speaking, each cup of half and half is like consuming 5/8 cup milk.
Since allergies are a dose response, many people with mild milk allergies are fine with cream. While it's easy to swig down a cup of milk, cream being far richer is taken in smaller quantities plus has less protein per quantity.
This page on reactions to some dairy products might be of interest:
And here an excerpt from the page, "What am I reacting to?",
Milk and Yoghurt
Casein: opioid-like peptides (bioavailability is increased by lactobaccillus fermentation making yoghurt reactions worse than milk) Multiple immunological compounds (hormones, anti-microbial factors, immune development factors, tolerance/priming factors) Insulin-like growth factor I (IGF-1) (particularly in rBGH-treated cows, IGF-1 is resistant to pasteurisation and bioavailability may be increased by pasteurisation, though IGF-1 is undetectable after heating to 121°C for 5 minutes, at which point the proteins become denatured)
Lactose (lower amounts in yoghurt, absent from sour tasting yoghurt)
Melatonin (a relatively harmless amine that aides sleep, particularly found in milk from cows milked before dawn)
Amines, particularly tyramine (trace amounts, usually yoghurt only)
? Lectins (trace amounts, from the cow's diet, lectin super-responders only)
? Salicylates and salicylate-like polyphenols (trace amounts, from the cow's diet, salicylate super-responders only)
? Arachidonic acid (super-responders only)
? Disinfectant used to wash out milk tanks (trace amounts, potassium iodide, chlorine and others, super-responders only)
? Calcium (excitatory, causes glutamate release, super-responders only)
Do you find milk addictive? If so, assume an opioid-like peptide reaction. Does milk make you sneeze? If so, assume an intolerance to the immunological compounds and/or opioids. Does milk make you gain weight? If so, assume an opioid-like peptide reaction and/or sensitivity to IGF. Does milk provoke seizures? If so, you may need to test your reaction to calcium.
For suspected opioid-like peptide responders, individuals should test A1 milk (regular cow's milk) versus A2 milk (Guernsey cow, goat's and sheep's milk). People who are intolerant of opioids usually tolerate A2 milk unless they are super-responders. See the gluten and casein responders page.
Cream and Butter
Casein: opioid-like peptides (trace amounts - super-responders only)
Insulin-like growth factor I (trace amounts - super-responders only)
? Carotinoids including beta carotene (super-responders only, particularly in Jersey and Guernsey cows)
Lactose (trace amounts)
? Arachidonic acid (super-responders only)
Hope these are of use.
I've been wondering the same thing, since I don't tolerate A1 casein well, but do have 100ml (2.6g lactose, 1.g protein) or so of cream per day. Cream certainly doesn't give me the same brain fog as a large dose of casein will, but impossible to tell whether or not it is still having an effect, just a very subtle one.
I think I might experiment with cutting out cream and relying on butter instead, since I've no idea how much casein/lactose is required to have an effect. Also cream is such a tempting food, and perhaps because it's liquid, it's easy to just drink even when you're not really hungry. I can't see myself having a slice of butter for fun, in the same way!
I eat butter a lot and drink whipping cream sometimes with a meal. I don't seem to have any problems. I would like to mention that if you ever thought of making your own butter, you start with whipping cream and basically beat the shite out of it. You end up with butter and buttermilk. If whipping cream gives you a problem and butter doesn't, then you'd just about have to narrow the problem down to buttermilk and it's components.
Half and half will give me a runny nose if I drink too much of it, but not so with heavy cream. Oh, and, David, I have been know to have slices of butter for fun. Especially if it's chilled.
I've just gone back on heavy cream and whey protein after a month off all cow dairy except butter. Before the elimination experiment, I had a rash on my nose. With elimination, it went away, but now it's back. With what's been said above, I think I'll try eliminating the whey protein to see if there is a dose issue. Here's hoping.
I'm lactose-intolerant -- even the vaunted raw grass-fed (and expensive!) milk has me cramping and scampering to the toilet within an hour -- but heavy cream doesn't affect me and neither does cheese, yogurt, butter. Just hold the milk, thanks.
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