Dairy, a neverending topic..
There are big differences when it comes to dairy. What breed of cow did the raw milk have, what breed of cow did the raw butter have? What breed of cow does the pasteurized dairy have? I found that I can tolerate raw jersey milk and other similar and ancient breeds very well, but when I had milk from an almost exclusively frisian/holstein farmer my body clearly said no. I drank one liter and i didnt wanna touch it again. That was a conventional farmer that fed mostly grass fed. At the same time I had no issue with another farmer that gave me jersey milk which was fed worse, with gmo pellets. Therefore I concluded that diet is not the major factor, at least in my case. I want to add that I have no issues drinking raw goat and raw sheep milk. Sheep milk and cows milk, especially from jersey have a much higher fat content, and i´m a person that doesnt digest high fat very well, so it can´t be about the fat in the milk. I think it more depends about the breed and about the following below.
Then there is another interesting aspect I think. I recently spoke to a very knowledgeable farmer and he said that cows that have no horns are problematic. He said that a friend of his is a butcher and often sells the brains to turkish customers since they seem to eat them a lot. He observed that cows which have no horns have a significantly higher compromised rotten brain compared to cows with intact horns. He explained that when a cow still has the horns, the methane is released through the horn into the air/atmosphere, however, if the cow has the horns culled the methane cannot be released properly and accumulates in the brain causing deterioration and illness in that area. Aside of the A1 and A2 differences, this might be another factor why some people might not be able to tolerate dairy, even if raw. Therefore it might be possible that this causes the milk to become of lower quality meaning some chemical processes take place which could cause issues for digestion that milk for humans. I did not follow this up but I found it very interesting. The reason farms dehorn cows is due to safety issues, because they can hurt themselves and the workers on the farm. When looking at ancient cow breeds for example in india, and tribes of certain regions, one can see and suspect that the horns were not deculled, leading to the hypothesis that this could be the reason why they tolerated dairy so well, also given the fact that the mutation of A1 didn´t happend that long time ago. Also Aajonus was a proponent of Amish farmers and it seems that he did well on their milk. And I do not think that they would remove the horns of their cattle, but that´s just a speculation. It could also be that he did not drink raw milk A1 milk of holstein/frisian cows. Whenever books about the healing affects of dairy were written, the dairy came from breeds such as guernsey which has the highest likeleyhood of being A2.
Personally I found that I cannot tolerate raw butter. I tried salted french butter and unsalted from a different country, but raw soft cheese, raw milk of certain breeds and animals plus pasteurized joghurt or certain cheeses arent an issue. It could be that the fat content of the raw butter is too difficult to digest for me. No idea. But then again, dairy is still a big mystery for me.
