Digestion of raw milk

[Boris Kirov]

Hello,

I never had any problem with drinking pasteurized milk nor raw milk, until recently. This seems to be the only subject in which I find a discrepancy between theory and my personal experience.
I have read and heard many times that raw milk is supposedly easier to digest because it contains the lactase enzyme that is required to digest lactose, which is what makes milk difficult to digest in the first place. Pasteurization destroys this enzyme, like all enzymes, and so many recommend raw milk to people who are lactose intolerant because the presence of the lactase enzyme should help them get rid of their intolerance. Some people have in fact reported that by trying raw milk they were finally able to overcome their intolerance; and yet some report the opposite, in the sense that they cannot seem to be able to digest raw milk properly or at all, while they had never had any problem with the pasteurized one.
So, as I said, I have always digested pasteurized milk but now I am having difficulties with the digestion of raw milk. What is more surprising to me is the fact that it did not give me any problems in the beginning and started being indigestible after a few months of consumption.
Can somebody explain this to me?

[PaganGoy]

Dosent make sense, your probably just having too much and are becoming a little intolerant for the time being.

[TylerDurden]

Actually, it is highly likely that you are allergic to both pasteurised dairy and raw dairy. I am a classic example thereof. I started life with a food-allergy towards dairy which was similiar to galactosemia but of a much milder nature(that is brain-damage and death at 35, instead of the usual brain-damage and death within a year for the usual sufferers - I switched to rawpalaeo when I was 30).Lucky people with food-allergies quickly develop  symptoms  so can see that a skin rash etc. develops soon after ingesting dairy products. People like me may get symptoms like a runny nose but these symptoms do not immediately appear after dairy ingestion and so one does not associate the symptoms with a dairy allergy - other, worse, symptoms may appear only months or years after (regular) ingestion of an allergen. Even worse, the inflammation caused by dairy ingestion did not improve when, in my 20s, I switched to a cooked, palaeolithic diet and subsequently to vegan/fruitarian diets. I suspect the reason for this was that while dairy was the primary cause of inflammation, that the inflammation caused by heat-derived toxins from cooked foods prevented any healing/recovery until I switched to RVAF.

Other RVAFers report getting no apparent symptoms from ingesting certain types of raw dairy, such as raw butter or raw cheese but being fine on other types of raw dairy. However, given my own experience, I tend to warn them that if they are allergic to one type of raw dairy, then it is highly likely that they are allergic to all other types of raw dairy as well, just that the symptoms may appear only in the long-term.

[Boris Kirov]

Dosent make sense, your probably just having too much and are becoming a little intolerant for the time being.

I am beginning to  think the same thing.

[Boris Kirov]

Actually, it is highly likely that you are allergic to both pasteurised dairy and raw dairy. I am a classic example thereof. I started life with a food-allergy towards dairy which was similiar to galactosemia but of a much milder nature(that is brain-damage and death at 35, instead of the usual brain-damage and death within a year for the usual sufferers - I switched to rawpalaeo when I was 30).Lucky people with food-allergies quickly develop  symptoms  so can see that a skin rash etc. develops soon after ingesting dairy products. People like me may get symptoms like a runny nose but these symptoms do not immediately appear after dairy ingestion and so one does not associate the symptoms with a dairy allergy - other, worse, symptoms may appear only months or years after (regular) ingestion of an allergen. Even worse, the inflammation caused by dairy ingestion did not improve when, in my 20s, I switched to a cooked, palaeolithic diet and subsequently to vegan/fruitarian diets. I suspect the reason for this was that while dairy was the primary cause of inflammation, that the inflammation caused by heat-derived toxins from cooked foods prevented any healing/recovery until I switched to RVAF.

Other RVAFers report getting no apparent symptoms from ingesting certain types of raw dairy, such as raw butter or raw cheese but being fine on other types of raw dairy. However, given my own experience, I tend to warn them that if they are allergic to one type of raw dairy, then it is highly likely that they are allergic to all other types of raw dairy as well, just that the symptoms may appear only in the long-term.

But how is it possible that I never had problems with pasteurized but I am having problems with raw?
PS. What does "RVAF" stand for?

[norawnofun]

RVAF= Raw vegetable animal food. One reason why you can tolerate pasteurized milk better could be the fact that most dairies produce their milk with mainly A1 cow breeds like Holstein or Frisian. The milk of these breeds have, as far as I know and read smaller fat globules compared to A2 dominant breeds such as Guernsey and Jersey. The milk of A2 tends to be creamier (hence fatter), which is why many people love it. But I read that people couldn´t digest it even if raw. So if you drink milk from A2 cows then your body might have a harder time digesting them. Second reason: If you drank raw milk from an A1 breed then your problem could also be lying in the fat content. Pasteurized milk has a fat content of usually 3-4 percent. Skimmed even less. And a glass of raw milk has 10% and higher. Therefore one can assume that your problem is that ur body can´t digest the higher fat content.

[TylerDurden]

But how is it possible that I never had problems with pasteurized but I am having problems with raw?
PS. What does "RVAF" stand for?

Perhaps you did indeed have problems with pasteurised dairy but just did not notice them as they were slow and insidious in their effects.

[Boris Kirov]

Second reason: If you drank raw milk from an A1 breed then your problem could also be lying in the fat content. Pasteurized milk has a fat content of usually 3-4 percent. Skimmed even less. And a glass of raw milk has 10% and higher. Therefore one can assume that your problem is that ur body can´t digest the higher fat content.

That makes sense, I do drink milk from Frisian cows.

[Boris Kirov]

Perhaps you did indeed have problems with pasteurised dairy but just did not notice them as they were slow and insidious in their effects.

Ok, thanks for the answer.