Dairy free calcium

(Brian) #21

I consume a good bit of heavy cream with no issues. For quite some time, I had thought I was lactose intolerant but really have no issue with real butter and real cream. Were I to sit down and drink a glass of milk, even stuff right from the cow, it probably wouldn’t sit well (I’d be running to the bathroom shortly thereafter). I also have no issue with homemade Greek yogurt.

Don’t know why, doesn’t matter to me since I’m OK with the butter and cream. It can be a bit odd how some of that seems to work out, though.

#22

Perhaps the casein protein is harder to digest than the fat of but the butter and cream. I won’t touch milk. Not even a little spoon.

#23

Cream or butter and milk are definitely different! (Especially butter as it’s basically 80% fat and 20% water with minimal milk sugar and milk protein. It has some and it’s highly important, it makes it tasty but it’s a tiny amount. And we don’t normally eat a lot from an almost pure fat item while drinking milk in tiny amounts is nearly impossible. It works even for cream, few people go and drink 1-2-5 glasses of cream while it’s pretty normal for milk.)

My body handles every dairy just fine (including soured milk, it was one time, I was desperate…) but my SO definitely feels negative consequences when he drinks much milk. Not enough for him to avoid the stuff but he doesn’t just drink it now but uses in his desserts, that’s not a huge amount at once.

(Bob M) #24

I eat raw cheeses and - gasp! – milk. I usually eat A2 cheeses (not from cow’s milk), which may or may ot be raw, but not always. There are quite a few people who are reactive to dairy. In fact, quitting dairy is one of the things people recommend if you’re not losing weight.

There’s also a book called “Whole 30”, which is a “clean” version of eating, which avoids dairy. Maria Emmerich recommends avoiding dairy for some of her diets.

I tried no dairy to see what happened when I restarted dairy. I’d love to be able to have some test that would tell me whether dairy is good or bad for me, but I haven’t found that yet. Dairy does not seem to cause me inflammation for blood work, as my HS-CRP and “sedimentation rate” were/are low while eating dairy. But maybe I’m not testing the right inflammatory marker? I just don’t know what to test.

But as an engineer, I’ve tested hundreds, maybe thousands, of things, and dairy/no dairy is one of those. Unfortunately, it’s one of the many where I can’t tell what the result is.

Edit: I am going to start drinking pasteurized milk, as my wife is freaking out about bird flu. After the current raw milk I have, I’ll be drinking low-temperature pasteurized A2 milk.

(Joey) #25

I would ponder a bit on what “calcium is still low” actually means. As measured through bloodwork?

Unless malnourished (or pregnant/nursing) it is very rare for someone to have a calcium deficiency in this day and age. Having a high level of calcium in the bloodstream is not a sign of good health … it is a sign of excess calcium that is likely to promote coronary arterial calcification (= plaque).

We want calcium to make its way to bone and tooth, so calcium in circulation may well be a sign of too much unabsorbed calcium - the result of common supplementation misunderstandings. Supplementation of calcium (included in most multi-vitamins) is rarely wise (again, except for pregnant or nursing women).

Without getting into a side discussion of the role of vitamins K2 and D3 - which are vital in regulating how calcium gets stored in tissue - I would be more likely to see a “low calcium” measure from bloodwork to be a good thing. Not a symptom of trouble.

:vulcan_salute:

(Edith) #26

I can’t handle any dairy products including goat and sheep milks and cheeses. I buy pastured eggs and I use the shells for my calcium. I save the shells, boil them to kill any germs, dry them out in the oven a low temperature, and then grind them up into a powder. A gram of eggshell contains about 380 mg of calcium. I also supplement with vitamin K2 and vitamin D3.

(Joey) #27

:point_up: