Sun, Nov-14-10, 15:43
|
 |
Every moment is NOW.
Posts: 23,064
|
|
Plan: LC (ketogenic)
Stats: 520/381/280
BF: Why yes it is.
Progress: 58%
Location: Ozarks USA
|
|
Quote:
|
Originally Posted by Nancy LC
There's more than just lactose in milk. A whole slew of proteins, like casein, that some people don't tolerate. Raw or not.
|
True. Although it doesn't contradict that, there is this quote that suggests some mitigation of it:
Quote:
Before the statutory pasteurization of dairy milk, intolerance to lactose and milk protein wasn’t as big an issue as it’s become today, because milk’s innate bacteria would assist in fermenting lactose and breaking down protein while the milk was still in the stomach or upper intestine—a process similar to yogurt-making. That’s why fermented dairy products, such as yogurt, buttermilk, kefir, and others don’t cause lactose intolerance or allergies as much (or at all) as regular pasteurized milk does.
http://www.gutsense.org/gutsense/flora.html
|
another:
Quote:
Because raw milk was infested with all kinds of bacteria picked up from udders, unwashed hands, porous clay, or leather, natural fermentation was the only way of disinfecting and preserving dairy before the era of pasteurization and refrigeration.
After naturally-occurring fermentation, these beverages were bubbly, acidic, and slightly alcoholic. These qualities made them safe to drink for three reasons: (1) bacteria were killed by high acidity and alcohol; (2) lactose intolerance was eliminated because lactose was rendered out by fermentation; and (3) casein—a highly allergenic milk protein—was broken down by bacteria into easily digestible essential amino acids.
|
PJ
Last edited by rightnow : Sun, Nov-14-10 at 16:01.
|
Linear Mode
