No doubt: Dairy products have issues.
The issues with dairy are not as bad as they are with grains. After all, the consumption of the seeds of grasses was an entirely foreign practice, introduced very late in the human experience—we have spent less than 0.4% of our time on this planet consuming seeds of grasses, despite their dominant dietary role today, thanks to the lobbying of Big Agribusiness, Big Food, and the bungling of the USDA and U.S. Department of Health and Human Services. Grains are physiologically inappropriate for consumption by Homo sapiens at any time, in any form. Wild, hunting, primitive humans did not consume it for the first 99.6% of our time here.
But consumption of dairy products has a human precedent in consumption of the milk of female humans, i.e., infants are meant to breastfeed for up to 4 years after birth. Consumption of the products of mammary glands is therefore not a practice foreign to us human mammals. What IS foreign is 1) consuming the product of bovine or other non-human mammary glands and 2) continued consumption after age 4.
Our yogurt-making, by the way, with fermentation extended to 36 hours to amplify counts of L. reuteri, reduces (but does not eliminate) some of the undesirable features of dairy since it consumes virtually all the lactose and converts it to lactic acid (thus the tartness), thereby reducing the pH that denatures (breaks down) the casein protein (though the residual immunogenicity, or immune-triggering potential, of the resulting peptides is uncertain). You can further disable dairy issues by either straining in cheesecloth to drain off the whey or just pour out the excess whey that results when you scoop out some of the yogurt. Recall that whey is insulin-provoking, or insulinotrophic, an effect that can contribute to insulin resistance and stalled or failed weight loss, despite its (puzzling) popularity as an additive to smoothies. By using organic dairy, you further cut back on the hormonal content, as well as potential antibiotic, growth hormone, or other exposures. Choosing full-fat is also important, as the fat is the healthiest component of dairy. Making the yogurt, especially using the methods we use with higher fat, extended fermentation times, and addition of prebiotic fibers to heighten bacterial counts and increase content of bacterial metabolites such as butyrate, reduces, though does not eliminate, the issues with dairy: little to no lactose, denatured casein, reduced whey.
Of all the issues with dairy, however, it is probably the casein prevalent in North America, so-called casein beta A1, that is the most concerning component. Human milk contains the casein beta A2 form (as do goat and sheep). A2 products from cows have been available in Australia, New Zealand, and parts of Western Europe for years. The casein beta A1 protein is immunogenic and has been associated with issues including initiating rheumatoid arthritis and type 1 diabetes (along with the gliadin protein of wheat/rye/barley and the zein protein of corn) and sudden infant death syndrome. Although just one amino acid differs between the two forms of casein, it means a big difference in immune-stimulating potential.
Awareness of these issues has prompted some dairy farmers to work towards converting their livestock to A2 cows—not an easy issue, as it means allowing A1 cows to age and die off, then purchasing cows genetically tested (costly) to be A2, a process measured in years. But it’s happening. I’ve now seen A2 milk (but not cream, half-and-half, butter, or other products) in Orlando, New York, Chicago, and now even Milwaukee. (If it’s in Milwaukee, it means it should be in most major and secondary cities.)
So just be aware that A2 dairy products are just starting to make their way to the North American market, another option for you to choose that further reduces the potential toxic components of dairy. Because it is uncertain whether our denatured casein beta A1 in yogurt remains immunogenic, converting to A2 milk and, perhaps in future, half-and-half and other products, is now an option.
That’s very interesting! I just read an article about the dairy industry seeing a switch to more Jersey cows over Holstein cows. Wonder if there is any correlation?
Bonnie Jones wrote: «…about the dairy industry seeing a switch to more Jersey cows over Holstein cows. Wonder if there is any correlation?»
It’s very likely. Jerseys are generally A2; Holsteins generally A1.
The industry is quite aware of the A2 issue, thanks to the promotional activities of the A2 Milk Company, which is aggressively recruiting herds in the U.S. at the moment. Our local pastured, near-organic, dairy here in E. Central KS has been watching the situation, but remains unconvinced, due in large part to what they see as data concealment and unreasonable pricing by A2MC.
A2MC products just recently appeared at the TrendyMart in a nearby city. For some reason they felt the need to add Vitamin D to the milk, but the carton fails to specify whether D2 or D3. It’s apparently D3. Sloppy.
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I just found the A2 Milk at my local Fred Meyers… in Washington State!! so excited to try this…..!! Yeah Freddy’s 🙂
Any idea if A2 dairy might be tolerated better GI-wise? I don’t know that I’m “lactose-intolerant” but as I age I find it makes me gassy now.
Nancy wrote: «I don’t know that I’m “lactose-intolerant”…»
Bovine dairy presents a number of potential problems for human consumption, usually taken to be lactose intolerance, but it’s at least as likely to be one or more of the others, in no particular order:
• Lactose intolerance
Could be real, or could be dysbiosis (an unfavorable microbiome population that reacts adversely to this particular sugar). Fermented dairy usually dodges this problem, because the culture consumes the sugars. Watch out for added sugars, tho, and the Nutrition Facts labels tend to overstate net carbs, thanks to FDA label guidance.
• Casein beta A1
The subject of the base article here: many humans react poorly to A1. Solutions include simply avoiding A1, and fermented dairy (where much of this protein is converted). Branded A2 milk is now appearing in U.S. markets. This may not be a food fad.
• Whey fraction
This is insulinotrophic in a non-trivial fraction of the population. That that’s more of a weight management thing in terms of reaction presentation. Whey is avoided, again, by seeking fermented dairy, where it’s often removed (esp. cheeses). In home yogurt making, we often get stratification, allowing the whey to be strained out, perhaps saved as starter.
• General AI
With unresolved leaky gut, possibly including actual gut wall damage, lots of food components are getting into the blood which should not be there. Various dairy proteins (even from A2 herds) could easily provoke an autoimmune reaction. Dairy elimination, until the pathway is closed, and the antibody titer unwinds, is apt to be indicated. Weeks to months.
• Second-hand toxins
Go for pastured and organic to minimize added hormones, second-hand antimicrobials, and field toxin uptake in the CAFO feedlot chow. Avoiding CAFO also makes the fatty acid profile more favorable.
• The Ingredients list
needs to say only “milk”, or perhaps “cream”, period. Way too often nowadays, it’s apt to include the usual nonsense found in industrial food-like substances; of principal concern: preservatives and emulsifiers (and if corners are being cut, illegal agents may be present, and won’t even be on the label).
Polysorbate 80 and carrageenan are the most troubling, but even the natural gums can be gut wall antagonists. Watch out also for preservatives and “vitamins” which are probably there for shelf life, and not your life.
re: «…but as I age I find it makes me gassy now.»
How do you respond to prebiotic fiber (aka resistant starch, soluble fiber)? A prompt (minutes) reaction of the sort you describe often implies SIBO, which is pandemic, but treatable (although not by most PCPs, endos or gastros).
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No problem with prebiotics. I only get the gassy reaction after consuming dairy, about a day later. Boy would I love to eat cheese again… I may have found a place here in Washington State that has A2 dairy including cheese; I’ll have to check it out.
According to the a2milk website, for cream with all A2 protein can be homemade. Now, it does take 1 gallon ($9 here in Michigan) to yield 2 cups of double(?) cream. I asked the company about half-n-half availability and they responded:
Thank you for contacting a2 Milk®!
We are focusing on milk as we continue to grow and increase our store distribution, but we’re always evaluating new options for the future! Be sure to follow us on online and we’ll be sure to keep you posted with any exciting updates.
We also have recipes for homemade cheese, yogurt, cream and more that are made with a2 Milk® on our website if you want to make your own!