Dairy has upset my stomach since I was in high school, but now I've been noticing that some things are ok and some arent. For example, ice cream, certain cheese, and all milk give me digestive problems. However, I've noticed I'm ok with butter, other cheeses (I havent figured out the differences in cheeses causing the problem yet), and greek yoghurt are all fine. I'm not sure about sour cream, heavy cream, cream cheese, etc.
I LOVE dairy, but because I'm scared of tummy problems, I avoid it alltogether. I would love to start adding it back in for calories and fat, but I am hesitant.
What would cause this to happen? Quantity? Certain ingredients used? or not used? The process by which it was made? Are there things I should avoid when attempting to re-introduce dairy back in? HELP!
I find that the closer the product is to milk, and thus higher levels of lactose, the harder it is on my digestion.
Milk, ice cream, and soft cheeses (like cottage) all have high levels of lactose and all upset my stomach. Ghee (clarified butter), butter, and hard cheese (like parmesan or cheddar) I can tolerate -- they have either no lactose (as in the case of ghee), or very little.
Yogurt varies in lactose content. The longer it's fermented, the less sugar is left in it. 24 hour home fermented will give you yogurt that's pretty much lactose-free; store bought yogurt tends to have quite a bit of lactose.
I would do a 30 day no-dairy period, and then introduce butter, then hard cheeses, then heavy cream, then soft cheeses, then milk. Don't stack the additions too close together; give each one a week to see how it works out. If something causes problems, back off that item, but before adding something else, give your body a couple of weeks to get over whatever reaction you had.
How long have you been Paleo? I find that since eating this way, dairy still upsets my stomach, but doesn't lay me out for days like it used to. I read that long-term gluten exposure in sensitive people may cause higher sensitivity to dairy, but that once the gut starts to heal from that chronic gluten reaction, milk is better tolerated. It seems so for me; maybe over time you will find a similar effect!
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