Have I developed lactose intolerance during keto?

dairyfree
(Michelle Martin) #21

I have had what PaulL describes. I have been lactose intolerant to about 12 years but found I could do goats cheese. My symptoms started with eczema that I could not get rid of…followed by diareah and then really bad stomach cramps. This was when I gave it up totally but the couple of times I got caught out I was even sick. Now on the keto I have tried cream and am fine, butter I am fine…if I have both within an hour it goes straight through me or maybe eczema but if I give a couple of hours between I am fine. So for me just trial and error until I find what works.

(Karen) #22

Is your eczema clearing up??

K

(Michelle Martin) #23

It is no where near as bad a it was. I was beginning to think I was becoming intolerant to pork as well but since being on keto all of my symptoms have gone…must just have been an overload of carbs!

(Dawn) #24

Ive been on KETO since July 29th. I was hopeful that my Rheumatoid Arthritis (RA) symptoms would lessen - they have not - and that my skin conditions (dry itchy patches) would resolve - they too have not. I am losing weight, and sleeping much much better. Also my heart palpitations and brain fog have cleared away, so I am assuming this process of changing my body will take time.

I decided to see a naturopath because of the RA, and she ran a few blood tests that indicated I am allergic to cows and goats milk, meaning no more Kerrygold butter and no more cheese for me. Very sad day for me. She believes that my RA/imflammation factors will subside once I cut out all milk products. I’m on my second week without cream, butter or cheese and I really do miss it. But if I can lift my arms above my head again it will be well worth it.

The only thing is that I feel as though I have very little to eat, and I HATE eggs, and only tolerate avocado. This is manageable because of bacon! Pederson’s Bacon is the only reason I haven’t given up.

(Brian) #25

There are often additives in heavy whipping cream, plus, it’s often ultrapasteurized. Either of those things could potentially affect how well you get along with it.

I find that I am very tolerant of HWC, butter, full fat cheese and full fat yogurt. But I do notice some tummy upset when I get more lactose, which might mean regular milk or low fat dairy.

There is a local dairy that sells minimally processed milk that I’ve been wanting to try. It’s only pasteurized to the minimum required and it’s not homogenized at all so the cream rises to the top. I’m thinking I might try using the cream like I use HWC now and maybe making yogurt out of what’s left. Don’t know how that might work.

(Diane) #26

Food sensitivities can change over time. If you eliminate dairy for 6 months or so and try reintroducing it, you may (or may not) find that you tolerate it again. Just a hopeful thought for the future.

All my bio markers improved with eating keto except my inflammatory markers. With a little experimentation, I’ve personally found that seed oils are really inflammatory for me. I’m now eliminating mayo and dressings with canola or soybean oils. I’m trying to make my own mayo (tweaking the recipe until it tastes better to me). This is helping improve my inflammation.

(Bariatric Station) #27

Dear Karlos

I’m really not sure if you can say that what you have is lactose intolerance since heavy cream and butter contain virtually no casein or lactose, and most people can consume these with no problems
I think it’s better to try a different brand from a different store and see how it goes with you but I think this has nothing to do with lactose intolerance.

(Tracy) #28

I’m not intolerant of lactose, but milk tastes like roadkill to me now. I love cheese, sour cream, and butter, but if I take a sip of coffee that has half & half or a sip of milk, the taste stays with me and gags me for hours.

(Vic) #29

I love all dairy and lucky me, my dairy intollerance genes are switched off.

Lactose intollerance is a genetic adaptation to protect the next generation babys.
Many europeans lost this adaptation during the dark ages and other bad times, survival for those who could eat cheese all winter.

In proccesed dairy products the lactose is transformed mainly into fat by enzymes, bacteria.

As humans are scavengers/carnivores with very high acidity in our stomach, eating fermented milk products is not a problem (yogurt, cheese etc is just rotten milk).

Its superfood for many of us, just dont feed it to your pets. Not cats anyways, learned that the hard way :cry:

@enoch welcome to the forum.

#30

This is an interesting topic.
I pretty much avoided lactose in some years and I actually felt I can’t handle that so much (just a vague discomfort, no way I ever get extremely serious things like diarrhea from a food item! that’s my SO but he couldn’t handle milk so well as a kid either. now he often drinks milk again and as long as the amount isn’t excessive, it works)…
Then I brought back most dairy items… I did felt something when I had more than minimal lactose, just some hint, warning. I learned to listen to subtle signs as I basically never have strong ones. I only drank some milk at a relative sometimes and the signs got a bit stronger there. Years passed and it seems I can handle lactose well again. I drank 1 liter of milk in a few hours (and ate other sources of lactose too) a few weeks ago - and felt no difference. Wow. So the body can learn to handle it well again, it seems.

I never had any problem with lactose-free cheese (or any cheese, they have little lactose considering I never eat much of them, they are dense, fatty, flavorful, after all. but drinking a liter of milk? too easy if I desire it. I did it only once in the last decade and don’t plan to do it again. drinking a lot of sugar? nope, not me).

Milk tastes the same as ever just sweeter. My taste is very reluctant to change, it’s possible but very rarely happens.

(You've tried everything else; why not try bacon?) #31

Actually, I’d put this the other way round: lactose intolerance in adulthood is not necessary for survival after weaning, so it has evolved to be the human default (it is also the default in most mammals, I believe). I don’t believe it has any protective effect, but rather doesn’t hamper survival, so it was never affected by evolutionary pressure.

The ability to continue manufacturing lactase into adulthood is the result of two known mutations in the human race, one among the Maasai in Africa, and the other among the northern European population. If you have ancestors from one or the other of these populations, chances are that you inherited the mutation and will continue to be able to break down lactose and galactose after your mother has weaned you. Without either of those genes, you will lose the ability to produce lactase.

Bear in mind that lactose and galactose are not the only problems people can have with milk products. Some people who can tolerate the milk sugars have a sensitivity to one or another of the milk proteins. This is a separate issue from lactose intolerance.

(Vic) #32

If the older children can tolerate mothers milk they will drink it, leaving less for the baby’s.

If beyond a sertain age they are not capable to drink mothers milk the babys will be protected from their older siblings, grow stronger and increase survival chances.
The latter gene pool will be positively selected against. Indeed you can see the same selection all over the mammalian spieces.

So there is a lot of revolutionary pressure towards lactose intollerance. The tollerance found in humans is rare and a result of recent events

(Karen) #33

Sensitivity to milk proteins runs in the family. I don’t have it but I have a nephew, my dad, and two of my children that get quite sick on it. Cramping , gas, diarrhea. They enjoy dairy free products. Keeps them quite slim. They eat vegetables and meat mostly. It set in in their teens.