I'm lactose intolerant as a secondary consequence of gluten intolerance. Gluten damages the tips of the cilia in the small colon where lactase is manufactured. As long as I'm strict about keeping gluten out of my diet, I have working lactase. A gluten exposure can damage that lactase generating capability for up to 3 weeks. It's VERY common in people of Irish ancestry. Per Ancestry DNA (spit test), I'm genetically 44% Irish. My family history goes back 400 years into Wales. Lots of mixing across the Irish sea.
More important is the kind of casein in the milk. Most of North American cows are type A1. When cleaved, it produces Beta CasoMorphin. In persons with a leaky gut (gluten intolerant), the Beta CasoMorphin enters the blood and binds to sites in the brain causing a narcotic morphine symptom. Some persons develop an addiction to that morphine-like substance. The fix? Change the North America herds to genetically produce type A2 casein. The type2 cleaves differently when subjected to protease and doesn't create the Beta CasoMorphin fragment.
Not everyone is sensitive to binding Beta CasoMorphin. I know one unfortunate person who was gluten intolerant, lactose intolerant and loopy from Beta CasoMorphin. She had been confined to a hospital for years. A gluten free, casein free diet solved that for her. She is not only out of the hospital, she is off most of her medications and enjoying outdoor activities with her kids including riding 4-wheelers. She slipped up once with a small piece of cheese and the symptoms returned in minutes. No more slip-ups since then. A very happy camper. An Irish girl BTW...wife of a good friend.
Have you tried raw milk? I can’t digest pasteurized, not even ice cream. But I do just fine with raw milk and drink some every day. Yum.
Most of North American cows are type A1
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True, but all goats milk is A2. However, the goats milk from the grocery store is disgusting. If you want to taste like cows milk you have to go raw.
Thank you for this. I shall pass it on.