Many Reasons for Dairy Allergies
can be Fixed
Nutritional Deficiencies
Digestive & Gut Problems
Form of Dairy
Digestive & Gut Problems
Form of Dairy
Dairy products include milk, cream, cheese, butter, ghee, yogurt, keifer, fermented milk, whey protein, colostrum, raw or pasteurized.
NUTRITIONAL DEFICIENCIES
Potassium Deficiency.
This is the number one nutritional deficiency leading to dairy allergy.
Potassium is also needed as a cofactor to assimilate many other foods.
Magnesium Deficiency. This mineral is also needed to assimilate many foods.
Sodium Deficiency. Also need to assimilate many foods.
These three electrolyte work together to assimilate each other and should not necessary be taken all at once in a random manner, or alone, because they need to balanced, so take the ones you deficient in only. Deficiencies in any and especially two of these can lead to intolerance to many foods.
Molybdenum Deficiency. This mineral is a cofactor to assimilate sulfur for people who are sulfur intolerant and therefore allergic to sulfur in dairy.
Sulfur Intolerance due to any of the above deficiencies.
GUT and DIGESTION
Dysbiosis
Not having the good bacteria and yeast to digestion dairy due to antibiotics and pathogens: candida, sibo, etc.
Histamine reactions is a reaction due a lack of anti histamine producing bacteria to counter histamine producing bacteria in foods and supplements.
Bile Flow Deficiency and Fat Intolerance
One of the functions of bile is to help digest fats through emulsification: that’s breaking down the larger fat globs into smaller parts for more easy digestion from the pancreas.
Gallbladder pain and issues are symptoms often make it hard to digest fats.
DAIRY PRODUCTS
Pastuerization is the heating of milk to make dairy products.
Heat destroys all enzymes that help digest food components like sugar, fat, and protein, and destroys some micro nutrients vitamins and immune factors.
Raw unheated milk and dairy products have the enzymes and nutrients intact.
Lactose Intolerance:
Heat destroys the enzyme lactase in the milk that helps digest lactase.
Butter and cheese have the sugars and lactase remove although there could be a small trace.
Casein Protein
Cow milk with the casein protein A1 genetic are more allergenic than the A2 caesin genetics cows. Other animals tend to not have that: goat, sheep, camel, Asian buffalo
Cheese is all casein protein with the whey protein removed.
Fat Globule Size:
Cow milk has larger fat globule size that needs to be emulsified or broken up by bile to be more easily digested by the digestive enzyme lipase from the pancreas.
Goat milk has small fat globules and therefore does not separate and rise to the top like cow milk.
Homogenation of cow milk involves heat so is not advisable.
Fermented versus Fresh
Fermentation can make dairy easier to digest and has different nutrient profile that might help address nutrient deficiencies that could strengthen digestion, like B vitamins.
Drinking Cold
Drinking milk cold is harder to digest than when left out to warm to room temp.
Ghee has all those sugars and proteins boiled out so some people tolerate ghee, but it is not raw, it does not have the enzymes to help digest or all nutrients intact.
It may be tolerable but not as healing.
If fat digestion is the problem, it will be less tolerable.
The first food allergy I ever noticed was to dairy, but I went on to heal from chronic fatigue with heavy reliance on raw dairy.
Raw dairy products are super healers second to none.
I believe dairy allergies can and should be fixed because the causes of dairy allergies are causes of many other problems.
NUTRITIONAL DEFICIENCIES
Potassium Deficiency.
This is the number one nutritional deficiency leading to dairy allergy.
Potassium is also needed as a cofactor to assimilate many other foods.
Magnesium Deficiency. This mineral is also needed to assimilate many foods.
Sodium Deficiency. Also need to assimilate many foods.
These three electrolyte work together to assimilate each other and should not necessary be taken all at once in a random manner, or alone, because they need to balanced, so take the ones you deficient in only. Deficiencies in any and especially two of these can lead to intolerance to many foods.
Molybdenum Deficiency. This mineral is a cofactor to assimilate sulfur for people who are sulfur intolerant and therefore allergic to sulfur in dairy.
Sulfur Intolerance due to any of the above deficiencies.
GUT and DIGESTION
Dysbiosis
Not having the good bacteria and yeast to digestion dairy due to antibiotics and pathogens: candida, sibo, etc.
Histamine reactions is a reaction due a lack of anti histamine producing bacteria to counter histamine producing bacteria in foods and supplements.
Bile Flow Deficiency and Fat Intolerance
One of the functions of bile is to help digest fats through emulsification: that’s breaking down the larger fat globs into smaller parts for more easy digestion from the pancreas.
Gallbladder pain and issues are symptoms often make it hard to digest fats.
DAIRY PRODUCTS
Pastuerization is the heating of milk to make dairy products.
Heat destroys all enzymes that help digest food components like sugar, fat, and protein, and destroys some micro nutrients vitamins and immune factors.
Raw unheated milk and dairy products have the enzymes and nutrients intact.
Lactose Intolerance:
Heat destroys the enzyme lactase in the milk that helps digest lactase.
Butter and cheese have the sugars and lactase remove although there could be a small trace.
Casein Protein
Cow milk with the casein protein A1 genetic are more allergenic than the A2 caesin genetics cows. Other animals tend to not have that: goat, sheep, camel, Asian buffalo
Cheese is all casein protein with the whey protein removed.
Fat Globule Size:
Cow milk has larger fat globule size that needs to be emulsified or broken up by bile to be more easily digested by the digestive enzyme lipase from the pancreas.
Goat milk has small fat globules and therefore does not separate and rise to the top like cow milk.
Homogenation of cow milk involves heat so is not advisable.
Fermented versus Fresh
Fermentation can make dairy easier to digest and has different nutrient profile that might help address nutrient deficiencies that could strengthen digestion, like B vitamins.
Drinking Cold
Drinking milk cold is harder to digest than when left out to warm to room temp.
Ghee has all those sugars and proteins boiled out so some people tolerate ghee, but it is not raw, it does not have the enzymes to help digest or all nutrients intact.
It may be tolerable but not as healing.
If fat digestion is the problem, it will be less tolerable.
The first food allergy I ever noticed was to dairy, but I went on to heal from chronic fatigue with heavy reliance on raw dairy.
Raw dairy products are super healers second to none.
I believe dairy allergies can and should be fixed because the causes of dairy allergies are causes of many other problems.
Eat to energize, detoxify & immunize.
Move to circulate, align, & relax.
Primal Rejuvenation Health Coaching
Find out what you get in a
Free Assessment
See how I support you fully in
Health Coaching Steps
I work over video: Facebook, Zoom, Google, from Michigan, USA
[email protected]
Follow me on FACEBOOK:
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INSTAGRAM
Primal Rejuvenation
Systematic
enough to make a difference
Simple
enough to implement
Sensitive
to individual needs
Move to circulate, align, & relax.
Primal Rejuvenation Health Coaching
Find out what you get in a
Free Assessment
See how I support you fully in
Health Coaching Steps
I work over video: Facebook, Zoom, Google, from Michigan, USA
[email protected]
Follow me on FACEBOOK:
choose “See First” to get all notifications. blog posts
Primal Rejuvenation
Systematic
enough to make a difference
Simple
enough to implement
Sensitive
to individual needs
