Milk/protein digestion
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Hello everyone,
I have been dealing with digestive issues (IBS, bloating) for YEARS now. I recently came to the consensus that it is a metabolic issue. I upped my carbs and sugar, decreased protein (esp. muscle meats) and fat and digestive issues seemed to subside. Although I still need to get protein and calcium and I want to use milk for that but every time I even try small amounts I get bad bacterial reactions and temps go down. Any suggestions? Should I keep drinking in hopes of finally becoming tolerant? Is it a lactose digestive issue or endotoxin?
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@bowser
Some insight from traditional Chinese medicine, that might be useful— https://acupuncturetoday.com/article/33515-does-dairy-cause-dampness
Having warm milk is ideal (key!) for supporting digestion.
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@wrl Thanks! I have tried it warm and it seemed to help a bit
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@bowser I had issues with dairy until I started to use the 0% fat stuff. No idea why but now I can tolerate it. Even yogurt that used to give me a raging sinus infection.
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@bowser said in Milk/protein digestion:
Although I still need to get protein and calcium and I want to use milk for that but every time I even try small amounts I get bad bacterial reactions and temps go down. Any suggestions?
Hi,
Most people loose the capacity to digest lactose (lactose is half glucose and half galactose).
When an individual consumes more lactose than what the enzyme lactase can digest, the non-digested lactose molecules remain in the intestine, attract water molecules and then cause gastrointestinal discomfort such as: bloating; abdominal pain; diarrhea.And you don't need milk to get sufficient calcium. Ca from milk is only absorbed +/ 30%. 66 % from broccoli.
Have a look at oat to get the right amount of fiber and Ca at breakfast. I use Jordan's oat with hazelnut milk, 5 half pecan nuts and 1 tbsp raisins (organic because without sulfites). Adapt the ingredients to your tolerance.
If you balance with phosphorus and Ca, Gouda cheese is interesting. Few lactose in hard cheese.
I take 1/4 càc of calcium citrate powder when there is no sufficient Ca (650 - 850 mg Ca ) (no need for 1200 mg !) It also depends on the acido-basic balance. Enough potassium from fruits and vegetables.
What about your vitamin K2, in order to assimilate Ca?
Mind the fruits if dysbiosis. When stabilized, eat your fibers at first. 20-30' time for digestion. -
@bowser I had some similar issues in the past.
For me, the trick was to first heal my GI tract with carrot salad, more carbohydrates (less fat, avoiding PUFAs), and calcium carbonate as a supplement. Moreover, following other bioenergetic guidelines.
Then my stomach became bulletproof and now I do not have any issues with consuming milk, honey, OJ, coffee, etc. -
@SummerPeach hmmm interesting... maybe I'll try that out
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@Kvirion thinking this is the way... how strict are you on PUFAs?
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Agreed with kviron in the sense that you don't force milk on a poorly functioning digestive system. There's more nuance to it than what i'm stating though. You may be able to handle much smaller servings, warmed, A2 milk, raw milk, goat milk, no fat milk, powdered, etc etc.
Or you may have to set it aside till you've healed your intestine first, but when you restart consumption it has to be slow. You can fill the void by experimenting with different cheeses and butter. Certain cheeses are great because they have decent amounts of Vit-K2 MK4 thru MK13 which would work hand in hand with Calcium. Related K2 link 1 and link 2.
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@BioEclectic said in Milk/protein digestion:
You can fill the void by experimenting with different cheeses and butter.
Yeah, I started my healing with those too. Cheddar or goat cheese are still my favorite
My first step toward milk was Greek yogurt - which has almost no lactose and is stripped of lactic acid... - thanks to a suggestion by Haidut (Georgi) in this podcast https://www.youtube.com/watch?v=crebVA_c5Cg
@bowser said in Milk/protein digestion:
how strict are you on PUFAs?
Not religiously. I'm focusing on saturated fats (milk/cheeses, coconut oil, beef, and macadamia nuts) - to be the main part of my fat consumption, but I don't care about some PUFAs in organic eggs, etc. I counteract such PUFAs with vitamin E supplementation.
[Update]
I also strictly avoid processed foods with all those preservatives, caking agents, etc. The shorter the label the better... -
It really does sound as if you're very lactose intolerant. Homemade yogurt, when made properly, will have no lactose at all. Most recipes start with a gallon of milk but I suggest that you make a half batch first. Definitely drain it to make it thicker/more palatable. Use the whey in baked goods or drink it straight or in smoothies. Good luck!
