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Pasteurized dairy better tolerated than raw?

by (103)
Updated about 11 hours ago
Created August 27, 2012 at 7:30 PM

Greetings! I am slowly adopting some of Ray Peat's ideas toward diet, as doing a traditional paleo diet was resulting in low-energy levels, weight gain, low libido, horrible cramps during period, related thyroid symptoms, etc...and I'm looking for some insight:

While doing a traditional paleo/GAPS diet, I developed an intolerance to cow's milk AND beef. When I consume either, my nose becomes stuffy and congested. So, in a quest to introduce more dairy products into my diet (?? la Peat) I'm consuming goat dairy (cheese and milk) instead, and have eliminated all cow/beef products. I have no problems tolerating pasteurized goat's milk cheeses/milk. But I recently found a source for raw goat's milk. As soon as I drank a glass, my nose immediately became congested. I noticed the same pattern with raw-milk cheeses versus pasteurized-milk cheeses.

I was wondering why would this occur? I don't think it's the milk sugar, but rather the protein-components of goat's milk. Perhaps heating the milk first helps to break down some of the proteins, making it easier to digest?

Thanks!

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10994 · December 14, 2012 at 2:37 AM

If you think it's the protein, specifically casein, then I'd suggest sour cream and cream cheese.

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10994 · December 14, 2012 at 12:55 AM

Want this to be true because pasteurized dairy is cheaper.

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539 · October 06, 2012 at 4:52 PM

+1 because I've experienced the same and am curious.

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103 · August 27, 2012 at 9:46 PM

Thanks for the reply, but it doesn't matter if the raw dairy is fermented or not; if it was made with pasteurized goat milk to begin with, it won't cause a reaction in me, but if it was made with raw goat dairy, it will. This is why I believe it is the protein component of milk, and not lactose intolerance.

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3 Answers

Db83c2c5ea492d6716c28a0b561ee174
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161 · October 18, 2012 at 9:51 AM

This sounds typical to me. Many people switch to paleo relatively abruptly. After decades of adaptation to a different diet paleo is expected to immediately give perfect health and energy. That is never true, as far as i have seen. The quicker one switches to paleo, the worse one's organism responds to change. Even more so for suddenly going low carb. If you had underlying health issues hidden by adaptation, then the metabolic confusion of switching to paleo will definitely bring them to light. Don't get me wrong, the switch is definitely a positive one in most cases, but your symptoms on paleo are the typical symptoms of lack of adaptation.

As for your allergy to milk proteins and beef, indeed high temperatures denature proteins and make milk more tolerable. I heard accounts of people getting rid of such allergies, however, by implementing a paleo regime gradually.

Ray Peat's success on PH is in my eyes mostly due to providing an authoritative opinion in favor of carbohydrate consumption, which brings people who expect instantaneous results from a diet change back to a higher carb intake, which is more familiar to their metabolisms, thus improving mood and helping dilute various health issues that have meanwhile arisen.

I don't disapprove Ray Peat, albeit certain his assertions are probably mistaken, but you should focus on food nutrient density, rather than carbohydrate intake, keeping in mind any major changes will take time to adapt to.

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321 · December 14, 2012 at 1:42 PM

I think it is down to vast variations in the quality of milk, I'm talking about breed, climate, food, stress, raw, fat content....I found that if I consumed milk from a fantastic raw organic dairy near me I digested it perfectly and my health improved, even if the milk was cooked, turned to cheese or kefir. Standard milk from the shops soon turned my skin awful and digestion suffered.

Milk is a tricky one, I love it and thrive on it but if I couldn’t access really high quality milk I really wouldn’t bother with it.

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418 · August 27, 2012 at 9:33 PM

Some people do better with yogurt or kefer so you may want to give them a try.

B9b739e406d30e2b168aed8e9c93add5
103 · August 27, 2012 at 9:46 PM

Thanks for the reply, but it doesn't matter if the raw dairy is fermented or not; if it was made with pasteurized goat milk to begin with, it won't cause a reaction in me, but if it was made with raw goat dairy, it will. This is why I believe it is the protein component of milk, and not lactose intolerance.

Cb9a270955e2c277a02c4a4b5dad10b5
10994 · December 14, 2012 at 2:37 AM

If you think it's the protein, specifically casein, then I'd suggest sour cream and cream cheese.

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