The Truth About “Lactose Intolerance”

I’ve wanted to address this one for a while.

I consider lactose intolerance to be one of the most universally mischaracterized and misunderstood concepts in all of nutrition and health. The most astounding thing is how deeply misunderstood it is by health experts, like doctors and nutritionists. It’s quite shocking how pervasive it is. So my aim is to take the basic principles of gut microbiome physiology that we regularly discuss on this blog, and use them to cut through what I consider to be a sort of mass delusion.

There’s a reason I put lactose intolerance in scare quotes in the title of this post. To me, there are really two concepts of lactose intolerance. I’ll start with the first one, which I call technical lactose intolerance.

Technical lactose intolerance is genetic. It means that your body, once it is past infancy, ceases to produce the lactase enzyme, which is required for breaking down and digesting the sugar carbohydrates in dairy (lactose) in the small intestine. But here’s the funny thing: what this really means is that you are a standard, run-of-the-mill human being. You see, technical lactose intolerance is actually the norm. It’s estimated that nearly 70 percent of the world’s population does not produce the lactase enzyme, making them technically lactose intolerant. Which makes the term lactose intolerance very strange. We usually reserve the word “intolerance” for something that should be tolerated but isn’t, like an allergy. It’s the lactose tolerant people — those who have the genetic mutation that allows them to produce lactase into adulthood and therefore digest lactose — who are the real oddities. Lucky duckies, they are.

Technically lactose intolerant populations, historically, tend not to consume much fresh milk. That we know. But notice I said “fresh milk” and not “dairy.” That’s because dairy consumption, in the form of cheese, yogurt and other fermented dairy products, is insanely prevalent throughout the world among technically lactose intolerant populations. It has been for ages. In fact, these dairy products were invented by ancestral populations who were assuredly lactose intolerant themselves.

Now hold that thought for a moment.

Let’s move on to the second type of lactose intolerance, what I like to call “lactose intolerance.” This is the kind of lactose intolerance that we most often hear about and discuss socially — at a dinner party, PTA meeting, with your doctor, in the news, etc. It’s the mainstream understanding of lactose intolerance: that your digestive system just isn’t equipped to handle dairy. Eat some cheese or yogurt (don’t even think about milk), and GI discomfort is bound to strike. You just aren’t built to handle it because of those crappy genes of yours. Nowadays, whenever you come across people who declare themselves to be lactose intolerant, they are almost undoubtedly referring to this type of lactose intolerance. And most doctors seem to accept and even propagate this understanding of lactose intolerance.

So what explains this dichotomy? Simple: the second type isn’t lactose intolerance at all. It’s dysbiosis.

If you remember, we have a pretty simple definition of what fiber is. It’s any carbohydrate that isn’t absorbed by your small intestine, and instead passes into your large intestine to be broken down and fermented by bacteria. Gee, isn’t that exactly what lactose is in a person who doesn’t digest lactose? Why yes, yes it is! Lactose, in people who don’t produce the lactase enzyme, is treated as prebiotic, fermentable fiber. You don’t digest it, so your gut bacteria do. Simple as that. In fact, lactose is known to be the preferential fiber for a pretty important class of gut bacteria.

And that’s what explains why lactose intolerant populations don’t generally consume much fresh milk, but plenty of fermented dairy products. That’s because a glass of fresh milk is quite a large bolus of lactose. A tall glass of milk might contain around 20 grams. For someone who produces lactase, that’s fine — it’s just sugar that will be digested. But for a non lactase-persistent person, that’s a lot of fermentable fiber. Which means it’s a limiting factor for how much milk you can consume in a sitting. But that’s the case with any kind of fiber intake, right? At a certain point, it will get uncomfortable, no matter how bulletproof your gut situation is. But yogurt, on the other hand, might contain around 7 grams of lactose per serving. Cheese? Even less. That’s because lactose is exactly what lactic acid-producing probiotic bacteria (ie, lactobacillus) consume in order to ferment these products. They drastically reduce the amount of lactose in them, which means you can comfortably consume much more of it without any discomfort. And that was probably pretty handy in the days when calories were a little harder to come by than they are today.

7 grams of lactose or less? Easy peasy. That’s a pretty decent prebiotic gut snack. Provided your gut isn’t a barren wasteland, that is! And yours truly is living proof: I am a technically lactose intolerant person. My body does not produce the lactase enzyme, confirmed by genetic testing (23andme). But guess what? I consume the hell out of dairy. Cheese and yogurt are daily staples. But that’s not all. Sometimes, I go ahead and do something crazy: I drink a glass of milk. If it’s a small one, not much happens at all. If it’s a tall one? Maybe I shouldn’t be too social that evening. And that’s exactly what technical lactose intolerance is: it’s just a limitation on how much lactose you can consume before things get less than comfy. Like anything else with a lot of fermentable fiber.

Which brings us to our modern “lactose intolerant” epidemic. You see, these people aren’t really lactose intolerant. They are fermentable fiber intolerant. Dairy gives them problems not because they lack a digestive enzyme, but because they lack their other 90 percent. Their gut bacteria just don’t seem to be able to handle even a small dose of lactose fiber.

Without doing too much research on this, I very strongly suspect that the entire concept of “lactose intolerance” is quite new and modern, relatively speaking. A hundred years ago, I don’t think anyone identified as “lactose intolerant.” Most people consumed dairy just fine. A subset of them — lactase producers — regularly drank fresh milk. But most people didn’t because they just weren’t culturally accustomed to doing so, and they probably knew it would make them kind of gassy and bloated if they drank a lot. And that’s that.

But probably right around the time we figured out how to royally screw up our guts and invite all manner of chronic ailments into our lives, a lot of people started to notice that dairy gave them problems in their tum-tum. But instead of figuring out why, we decided to just give it a name, blame genetics, and pretend like it existed since the beginning of time. Gee, does that sound like anything else?

Which leads me to believe that, just maybe, a gut rehab protocol could potentially cure this modern “lactose intolerance” epidemic sweeping the globe. If I had a problem digesting any amount of dairy, I would definitely try out a fiber adaptation regimen. It may be just the ticket to joining the ranks of us lactose intolerant, milk-drinking hermits.

— Heisenbug

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97 thoughts on “The Truth About “Lactose Intolerance”

  1. I’m relatively new to this blog. Can anyone provide a description or link for the fiber adaptation regimen? Thanks much.

  2. I don’t consider myself lactose intolerant. However, I would like to say, it was following a day of eating a few ounces of hard cheese at breakfast, lunch, and dinner that I developed appendicitis. Could the reaction have been caused by the cheese?

  3. I effectively cured my “lactose intolerance” that I’ve had ever since my early teens (I attribute the onset of it to a hospital stay and multiple courses of antibiotics from a bout of pneumonia at the age of 12).

    I started started with a teaspoon of yogurt every morning for a few days. Then two after a few more days, then three, etc. Then I added a one ounce drink of raw cow’s milk (honestly not sure if the raw part made a difference – it’s just what I did). I doubled the amount of milk I drank every week until I could do a full pint in one sitting.

    I can now consume all forms of dairy without any problem. As long as I continue drinking milk or eating some ice cream every few days and eating yogurt regularly, I’m perfectly lactose tolerant. If I take more than a week or two off, I have to start all over again.

    I’ve been to several doctors and gastroenterologists throughout my life and not a single one suggested this simple protocol.

    • I hate to leave another “me too” post, but a light bulb went off in my head after reading your post (although this may be common knowledge to many people). Perhaps one of the reasons an intolerance takes a stronger hold after abstaining from associated ingredients is that the bacteria that digest those ingredients decrease in number due to the lack of them, i.e. lack of their food source.

  4. Similar to Egmutza I cured my “lactose intolerance” by drinking small amounts of raw milk every day until one day I could drink a quart.

    Nowadays I hardly drink milk of any kind, but do notice that if I consume too much inferior quality milk for too long my digestion goes off again, at which point I just buy and drink some raw grass-fed milk until all is well again.

  5. I can relate to what the post describes. My ancestry is north-African (Kabyle to be exact – both parents, grand-parents, etc) and I can’t tolerate to drink too much milk, but yogurt, cheeses, butter, cream ? Hell yeah, no problem at all. My mum used to drink fermented milk with millet when she was younger. Her taste for it passed though, but she had no problem either when the dairy was fermented. I do occasionally drink some milk in rather small quantities, and I have no issue. Another thing: baking with milk or making French crêpes does not trigger issues either at all. So I’m quite happy for I don’t care about milk as a drink.

  6. I work with 2 people that were cured of “lactose intolerance” after using DGL. The DGL was originally meant to treat reflux.
    Until this article we’d read nothing about lactose intolerance being curable. We came to the independent conclusion that it was SIBO mimicing lactose intolerance which is something Chris Kresser wrote about. DGL being a treatment for SIBO.

    What do you think?

    • I had not heard of DGL before. That’s useful to know, thanks. And it does make sense that SIBO would be one kind of dysbiosis that leads to lactose intolerance. Might even be the main/most prevalent kind, since it leads to over-fermentation in the wrong place.

  7. I have been trying to put this post in context for a while. Little success. I am trying to think of why lactose intolerance is important, or even a sign of dysbiosis (which I do regard as important). To what extent is being able to eat dairy important to our overall health? Maybe because I am lactose tolerant, I just don’t know the issues.

    I am reminded of a “Bizzarre Foods” episode in Africa in which the fish market sold rotten (not dried, salted, or preserved – rotten) fish. The locals could eat it just fine, and had to do so to survive. It is the only episode I can recall that Andrew Zimmern refused to eat, realizing that he would probably be poisoned since he was not adapted to the food. To what extent would being able to eat rotten fish benefit our health?

    From my own perspective, I have two known food intolerances: mushrooms and apples. Mushroom intolerance is weird because I ate them a lot – I am surrounded by people who love them. But since either (1) a round of ciproflaxocin and an antifungal following a surgery or (2) starting my high fiber regimen, I have terrible reactions to them. Clearly my gut rejects them. To what extent should I try to adapt myself to mushrooms? I tell you, the pain isn’t worth the perceived gain.

    Apples seem to be a seasonal thing. Mild diarrhea mostly. It’s not the pectin because I eat lots of seasonal fruit, plus baobab every day. Weird. But the symptoms are mild, and I feel like they will go away as I eat more apples that are now coming into season. I do regard apples as being important, so I am willing to make the adaptation.

    So I have been trying to figure out what my point is exactly, and I still don’t know. I like the new format is as good as any!

    • Are you the same Wilbur that left the really helpful post on FTA regarding all the fibres you were taking? If so I have 2 points:
      – Firstly thank you. I have tried all the ones you detailed and it has helped me manage my IBS symptoms much better – now only getting the occasional flare up.
      – Secondly you mentioned something along the lines of ‘a whole host of others I would have to write down’. I wonder if I could ask you to write them down here for me. I had quite different reactions to the prebiotics that you had (guar gum caused me some problems for instance), but overall they helped tremendously – hence if there are others that may help I’d love to try them.

      Kind regards
      Rob

      • One and the same. It makes me very happy to hear that you were able to improve your IBS!

        My most recent addition is GOS (galactooligosaccharide).

        http://www.amazon.com/ProBiota-Immune-grams-Seeking-Health/dp/B004JCL3E2/ref=sr_1_1?ie=UTF8&qid=1409331888&sr=8-1&keywords=galactooligosaccharides

        It is expensive, but I’m going to say that it is worth it to me. It’s hard to explain why, but it seems to make the intestinal gas go away. Not that I felt terribly uncomfortable before, but I do feel an improved sense of intestinal comfort. With your IBS, it might be worth trying. I noticed a difference fairly quickly. It comes with a scoop, and I take one scoop twice daily. It doesn’t stop the farting though!

        The brand above has beta glucan. I take an additional capsule. My morning drink is ground flaxseed, potato starch, inulin, larch arabinogalactan, GOS, baobab, amla, psyllium, and gluccomannan. My evening drink is that minus the flaxseed and amla plus banana flour.

        I have experimented with guar gum, acacia, hemp protein, wheat grass, rehydrated dandelion roots, yacon powder, FOS, and dropped them. Not that any of them was bad, but I don’t seem to want them. I thought I was crazy, but I seem to get signals telling me what fibers to eat. But there was some recent publicity about a study suggesting the bugs might be manipulating our tastes, so maybe I am not crazy.

        Also, I eat a lot of veggies. I eat raw onion and several cloves of raw garlic every day. Most days I eat whole dandelion or chicory plants, incl roots (I grow them). Also okra and eggplant very frequently. Fresh Lima beans just came out, and I have been eating lots. Berries and grapes every day too.

        Good luck!

    • Wilbur,

      first of all thank you for you relentless experimenting and posting!

      You state you are intolerant to mushrooms, but in the comment bellow you mention taking beta-glucan and gluccomannan. These are fungall wall components.

      Can you clarify a bit? How do you prepare the mushrooms?

      • To be honest, this might be a correlation-causation issue, but it’s happened 4 or 5 times after eating mushrooms. Within hours, I get diarrhea (I’m normally super duper regular) followed by the most gut wrenching intestinal gas I’ve ever experienced. That lasts for about a day, and It’s awful. Nothing like that has happened since I began avoiding mushrooms.

        It is very likely I have had stock with mushrooms and other hidden sources. I think though that my beta glucan is made from yeast (I avoided the Now brand because it explicitly identifies mushrooms as a source). My glucomannan is from Konjac root.

        I remember three of the preps. One was mushrooms braised with a roast. Another was a baked egg and mushroom dish. Another was a grilled portabella sandwich. Large amounts of mushroom each time, so maybe dose makes the poison?

        Here’s an interesting twist. I used to have the exact same problem when I ate hot chile peppers. I had that all my life up until right around when I noticed the mushroom issue. I now can eat any amount I want of whatever heat level I want with no issues at all. I take advantage of it every day.

      • @Wilbur

        Well it could be the dose or the mode of preparation. Maybe you could try other mushroom species, or in a soup, or a little lower dose, perhaps? Just to observe the reaction…

        It would be a pity to think that you are intolerant – mushrooms are very beneficial – some are antifungal, antibacterial, antiviral, anticancer,…

      • Thanks, I’ll consider your advice. You are right of course about the importance of mushrooms. Add to it the importance of the fiber they provide. Maybe if I just try one bite and work my way up…

        I did not add that I simultaneously got a small pimple-like thing near my, um, anus each time. The first time I was sent to a gastroenterologist who gave me another round of ciproflaxocin in case it was a recurrence of an abscess, which is why I had the surgery and the original doses of ciproflaxocin and antifungal. The subsequent “pimples” I ignored and they resolved on their own by popping. Just clear liquid, no pus. No recurrences since a avoiding mushrooms.

        I guess I feel that I am in a very happy place with my gut bugs now. I hate to upset them, especially when they seem so emphatic about it. And the truth is that I’d give up mushrooms for hot chiles any day, if that is the tradeoff. I make my own fermented hot sauces and cover my morning omelettes liberally with them. I have a Carolina Reaper/habanero/garlic sauce almost ready, and it is hot, hot, hot. Until this year, I could not have eaten it without similar (but not as severe and without pimples) reaction.

        I just remembered one other prep that gave me trouble – fermented mushroom ketchup. It was awesome, until the after effects kicked in. I highly recommend it if you can tolerate it.

        Thanks for the advice. I’ll look for opportunities to retest my seeming intolerance.

      • @Wilbur

        Hey, just re-test!

        I am not saying you must include them no matter what. Maybe it is too early, the immune system is still up.

        But if I were you I would try to go on with beta-glucans — if it feels OK.

    • Wilbur,

      mushrooms are a mold/-yeast , youve seem me talk on Richards page.. Ive found apples to be some what a small problem for me. last weekend I went apple picking with my family…I said F-it and apple some – boy the gas I had –I could have fueled RUSSIA. any way from what Ive found is this —The most significant source of dietary arabinose appears to be apples.. YEAST make arabinose when they are overloaded in you. Casien(milk) is similar to yeast and so on Grains are high in arabinose. Ive played with this alot and studied this…. As Ive gotten my yeast markers down…. Ive been able to consume beer, bread , milk and some grains… 2 years ago I became gluten intolerant , milk and then had problems with starch… all gone… playing with , plantain and potatos every so often…no issues now. The apple was a mystery– But VERY high in arabinose. I ate 3 apples..not a wise choice I guess… I havent look but wondered if certain types green or red had higher or lower amounts…

      • Thanks, Eddie. I always learn new stuff from your posts. I am a bit confused on the takeaway, if there is one. Is this a possibility: as arabinose in apples seems to cause a (gentle) reaction similar to others I’ve had caused too much of a specific fiber, it would seem I do not have yeast overgrowth produces lots of arabinose. Otherwise my gut would be used to the arabinose load. And my extreme reaction to mushrooms might indicate that my gut really hates yeast/fungi, at least of that type. I note that I have zero issues with beer, bread, and other yeast related products. I even eat raw miso every day, and isn’t that yeast related?

        I can’t imagine mushrooms overload me on vitamin C, but maybe. I include baobab and amla in my fart drinks, and I eat lots of fruit. I just hadn’t eaten many apples until recently because they were out of season.

        I should mention that I eat every part of an apple except the seeds and the stem. Some argue that you should eat those too, but oh well.

        I enjoy getting to the bottom of this, but I don’t think I will challenge my current protocol too much. I feel amazing. Everything feels right. My only disappointment is that feeling great is the new normal. I forget how good things are sometimes.

      • Wilbur,

        So you had an abscess in the past???? OH man help you if you did. I had one 2.5 years ago .. they ended up cutting half my @ss check..open and leaving it open. about 4 inches deep 8 inches long roughly A bit of hell….. I point to candida yeast for my self… I even asked docs to test for yeast on to surgeries the labs conveniently some how didnt or forgot each time.

        I find your ProBiota Immune a little interesting a large dose of Galactooligosaccharides pre biotic blend
        I myself — ate large large doses of onions,,, artichokes, lettuce and broccoli if you look on this list
        http://www.foodintolerances.org/Galactans_food_tables.aspx same foods… I did not do beans -starch gave me nose bleeds , soy messed me up. blood red in the face… I still do massive onions every other day 2 with my eggs in the morning.

        You have heard me talk about AMCA ALCA ACCA ASCA. when I f-ed up my AMCA went nuts
        your ProBiota Immune is based off Saccharomyces cerevisiae — which would fall under ASCA.. for me when I was sick I was high in AMCA– which can raise from eating mannose foods, candida and some others

        I myself was low in ASCA but, was scared to try Saccharomyces cerevisiae , because of all the things i noticed pointing to yeast for me as my problem (crohns and colitis) still shaky to try it… but I also figured since my ASCA was so low — id be ok… many GI docs run a blood test called Ibd panel which checks your antibodies to ASCA they dont go any further , Some GI s will contiune and do a full IBD expanded panel.

        I would wonder if your AMCA is high– for me I become milk intolerant… I can do cheese sour cream and butter now , but I have yet taken the Dare to drink a whole glass of milk yet.

        Your mushroom thing its a fungus…. I wonder if your AMCA is up in blood testing. You could just simply have a problem to Trehalose— disaccharide —mushroom sugar Do sunflower seeds bug you ?? or wine

        You say bread is fine , bread yeast falls under ASCA just like Saccharomyces cerevisiae.. Funny I eat eggs every moring now— over easy and 2 sides of veggies and my Galactooligosaccharide (onions )plus a side of kraut

        Can you eat german kraut— if you can get one that says SALT & CABBAGE only

      • Hi Eddie –

        Your posts require a lot of thought. I’m going to have to work through some stuff here.

        My abscess was minor, except that I needed surgery. It has been 1.5 years since.

        We come from different thought patterns, but we have a lot in common. I enjoy my daily 2 egg omelette, made with 3 cloves of raw garlic and a heap of red onion. Lately I’ve added raw Jerusalem artichoke since they are at the farmers markets. I also pour over a fermented hot sauce I made from habaneros, garlic, and salt. I often add okra or okra plant parts. I should get decent GOS from this, but adding it to my fart drink really cut down on the abdominal/intestinal gas. The farts are more of a surprise because I don’t feel them coming. Oopsy!

        Kraut is no problem. I eat it every day. I make my own fermented okra, hot sauces, etc etc. got a hotter than hell sauce bubbling on the counter now.

        I don’t eat a lot of sunflower seeds. To be honest, my sensitivity to rancid or oxidized oils has become very pronounced. In a lot of cases, I can smell it from across the room. I haven’t found good sunflower seeds. Brown rice is a no-no. But wine is definitely something ok for me.

        Really, it’s just mushrooms and apples that give me trouble. Everything else is great.

        Thanks for your informative posts.

      • Wilbur,

        Some of the comparison is pretty cool……you eat alot of GOS onions artichoke etc.. The Saccharomyces Cerevisiae is in your GOS product .. It is said the Saccharomyces Cerevisiae attaches to candida and spews out its on natural caplyric acid.

        I dont do any mushrooms In the past I ate alot, wife is lithuanian and even ate wild ones from the forest some of the best. in 2.5 years I havent eaten any. A good test would be for me to eat some soon MUSHROOMS to see if I get the runs

        The apples I ate for the first time last weekend some what messed me up …..very similar.. I eat GOS but from onions articoke and broccoli only — not beans when my gut failed i became gluten then milk then starch intolerant.. Im now able to eat starch again

        for me— my mix has been Lots of GOS but not soy or beans…. and HIGH oxalate veggies — a mix of you wilbur and CHRIS

        I dont do calcium from pasteurized milk— I find this to be worthless.. I try for plant , almond and carbonate
        If i could get my HANDS on raw MILK—-i D BE UP FOR TRYING DUCKS ADVICE– it makes logical sense— it is good for you.

        Id love to see — what your Ibd expanded panel would show labcorp 162045 Inflammatory Bowel Disease (IBD) Expanded Profile if you were in the USA

        You maybe more of a similar case as me…..you may have had a smart DOC giving you an antifungal and antibiotic at the same time…. You had small pimples on your rear.. how about hemorrhoids???

        fight these in your life??? you have have really cut down on maybe your candida since Saccharomyces Cerevisiae attach to it… and you eat GOS

        I d love to see your AMCA

      • Wilbur..

        had a type Gemma pointed out I ment the GOS has saccharomyces boulardii this good yeast attaches on the candida yeast and breaks it spewing caplyric naturally

        Saccharomyces Cerevisiae –bakers & brewers yeast fall under the ASCA antibody and so does saccharomyces boulardii

        sorry for confusing it

      • Yeah, hemorrhoids from constipation in my teens. My reaction to mushrooms was so severe that they bled quite a bit. I was miserable on a lot of fronts.

        I don’t have IBD, not even close. Maybe I had the beginnings of it before I started this -in fact, it was likely that I did. I am every day thankful I stumbled on this diet. Maybe I was lucky in that I didn’t have a lot to clean up, or maybe the ciproflaxocin and flagyl did the clean up and I started from a clean slate.

        I eat beans, no problems. I love them in fact. I can even eat more processed foods for a while, but start getting anxious to get back to the good foods.

        I don’t think the GOS has any yeast or other stuff. It says it is “purified from” and the website says it contains no sources of allegens, etc.

      • @Gemma

        I think the company uses yeast for the beta glucan, but the product contains no actual yeast. On the same website, it says the following in describing the product:

        Free of the following common allergens: milk/casein, eggs, fish, shellfish, tree nuts, peanuts, wehat/gluten, corn, yeast, and soybeans. Contains no artificial colors, flavors, or preservatives.

      • Wilbur and Gemma,

        Yeah it has yeast Concentrated yeast-derived beta-glucan — S. cerevisiae… @Gemma why I always talk about the ASCA or AMCA… Bakers / brewers “S. cerevisiae” would be under the ASCA antibody . The saccharomyces boulardii that many people take also fails under ASCA beta glucan is like adding glasses to your immune system. I would still out of curiosity wonder what Wilburs antibodies would be to AMCA

        Funny thou.. GOS , I cant tell you how many bags of onions I have eaten in 2 years….I ve always said this was one key food that helped me…

        Gemma — as we have been chatting — I feel there is an affect on yeast with , lacto , oxalate bacteria and calcium– its just which yeast — for me I still say NO to the candida (under the AMCA antibody)

        Wilbur —you take Baobab??? I thought you listed somewhere you did… I just first used this on monday this for the first time…. I mixed in water , Now I know its sour in taste… but I had like a sourness to my tongue / coating for almost 4 days . Not a bad drink in water thou.. What are your results with this.

        Wilbur as well— I believe CANDIDA makes arabinose– why i d love to see your AMCA… bakers brewers fall under ASCA — which may point to your apple thing.. apples are high in arabinose

      • @Wilbur
        @Eddie

        It does not matter if there is a bit yeast left or not, as the BETA GLUCAN is the most immunologically active part of the fungal cell wall, provoking immune response.

        That is the part the fungal pathogen normally tries to hide, by covering itself with some mannan coating, to get in. (HT Dr. Ayers, who is a true expert on fungal cell walls, and I would really love to see him addressing this topis on his blog, once).

        So it is good you eat some beta glucans to keep your immune system in shape.

    • Perhaps you have an issue with chitan. Perhaps you body doesn’t produce chitinase just as it doesn’t produce lactase…

  8. Wilbur,
    Thanks very much for taking the time to list your current fibres. There are a few I haven’t tried including the GOS. I did have a quick look & it appears to be derived from milk. How are you with dairy?
    Just curious because I’m severely dairy intolerant (1/4 tsp full fat yogurt ruins my whole day!), so curious about this before I try it.
    Cheers

    • I have no problems with dairy, so that does not help. If you go to the seeking health website and look up the product, it has a properties tab. It says it does not contain dairy (among other things) and does not included milk allergens ( as well as others).

      I did find a couple of studies. One says GOS at certain doses does have an anti gas effect. The other says that GOS is good for helping with traveler’s diarrhea.

      One other fiber I tried is chitosan.

      Good luck!

  9. Chitosan breaks down the cell wall of clostridia – if you’ve had lots of antibiotics, you might have lots of clostridia – also, serrapeptase breaks down the biofilms of pathogens in general and is good to take prior to sending down a “bug bomb” or probiotic… but the real sleeper appears to be the acid/alkaline balance – pathogens morph when the body is acidic – an oncologist in Italy is actually injecting baking soda into cancer tumors and having success… if you go to http://www.unblindmymind.org, you can see some videos on how a green smoothie plus greatly reducing glutamates helped a biochemist heal her daughter of autism…

    • Blood or stool pH, Penny?

      Out of desperation I embarked on a high-calorie raw vegan diet 15 months ago and I was able to control all my chronic IBS symptoms (an DIY FMT capsule treatment three months ago brought up the slack). My fibre intake is off the charts but according to some research this intake is what makes the stool pH slightly more acidic and therefore less habitable for pathogens. Whereas animal proteins result in an alkaline stool and increased bile production. Both of which support pathogen growth.

      Also, thanks for the video link. The glutamine thing is a huge problem, especially for those people with the HLADQ2 and DQ8 alleles. These people have no ability to break down the peptides in certain proteins (proline). Glutamine catabolises into proline, thus the issue for a proportion of the population. Whole foods are definitely the best for these people. I’m not at all surprised Dr Reid had the success with her child by removing glutamine sources.

      By the way, we’ve had some success with a high-vegan (whole foods) diet and FMT pill treatment for a 6 year old on the autism spectrum.

      • actually, urine/salivary PH – the green smoothie makes things alkaline – the guy who sells us water at the “Water Store” in Ventura cured his eczema with alkaline water… I am under the impression that protein is acidic and veggies are alkaline – weirdly, lemons make one alkaline – so, the juice of a lemon and some xylitol would be a great beverage – but, we take digestive enzymes from Dr. Amy Yasko and ox bile with every meal – plus, we are treating 2 different urease producers in the gut – campylorbacter and ochrobactrum – which often hides pylori – now my kid can cheat and not keel over – using Biotics Research Bio-HPF and mastic gum along with a couple of bug bombs from Holistic Heal – 4 hours after the bomb, we give probiotics – reuteri for the urease producers, s boulardi for the yeast and you are supposed to rotate them – we’ve been using Primal Defense Ultra as it has a non spore forming SBO (b. subtilis) which theoretically paves the way for the good flora – I like Bio-hpf because it also has clay to bind the toxins – there is something you should know about probiotics – if you have bacteria which has been overun by the DNA of pesticides, the current flora might hijack the new flora, thus producing more pesticides – how that works is Monsanto rewrites the DNA of a plant so it produces pesticides, a human injests the plant (wheat/corn/soy) – the pesticide from the plant doesn’t affect us, but it can potentially turn the gut flora into something that continually produces pesticides:
        http://articles.mercola.com/sites/articles/archive/2010/10/08/a-pesticide-factory-in-your-stomach-think-corn-chips.aspx

        so, my standard bug bomb is serrapeptase with bio-hpf and chitosan with Naturomycin PVB – you might try milk thistle/molybdenum/pantethine to clear the die off along with expsom salt soaks with baking soda – then I rotate probiotics

        Pantethine also has some other marvelous gut health properties:
        http://www.coenzyme-a.com/candida_aldehyde_detox_pathway_article.html

        One other thing you might not be aware of: after antibiotics, the only thing left are the pleomorphs – bugs with no cell walls – and EMF makes them grow like weeds: yeast is a pleomorph…
        http://products.mercola.com/klinghardt-dvd/
        http://agoodhealthadvocate.com/health/mold-produces-600-times-more-bio-toxins-with-emf/

        I mean, why do you think we have all these issues in the first place… autism is doubling every 5 years – what else in our environment is also doubling? Here is another article on how EMF changes 143 proteins…
        http://electromagnetichealth.org/electromagnetic-health-blog/mice-proteome/

        And here is the stuff from Stefanie Seneff about glycophospates:
        http://people.csail.mit.edu/seneff/

        But, we have the opposite problem: constipation – for liquid stools I would go for the GAPS diet protocol and make my own yogurt –

        Here is a book which actually correlates low voltage with acidity – actually this book has so much info in it you will have your mind blown:
        http://www.amazon.com/Healing-Voltage-Eye-Diseases/dp/1463571933/ref=sr_1_4?ie=UTF8&qid=1409760864&sr=8-4&keywords=healing+the+eye

        So, low voltage=>low oxygen=>pathogens… I would think CO2 would be high in a lab test… and not much ATP will be made with no oxygen…

        the other cool thing about molybdenum is it turns acetaldehyde into acetic acid and then coenzyme A for energy…

        So, a couple more things (which are in the above mentioned book) is zinc is required for stomach acid but you need stomach acid to absorb zinc – thus, when taking zinc, take Betaine HCL so it absorbs – you can also use zinc with carnosine (Pepzin GI) and that will keep the zinc around long enough to heal your gut –

        I truly could bore you forever… but that is just my two cents:-)

        Naturally, get an American Gut sample to give you an idea what is in there, or you are chasing rabbits…

      • Chris,

        I am HLA dq 2.5 plus an extra gene I used glutamine powder with great success along with zinc…. to fix my gut some of the first things I did.. But I also ate a diet HIGH in veggies and oxalates — loads of inulin and fiber was off the charts… ( I had the runs at first—but it slowly changed….Now I am able to eat – gluten and milk products again — but I worked on lowering yeast raising bifido and lacto all at the same time. For me I saw a relation of simular food sources protein /sugars to yeast– removing foods high in arabionse grains etc and –dropped casein for a period of time.

  10. Wilbur thanks for the info – hopefully others can also benefit from the info here.

    Penny – serrapeptase really does bring on the urgency of my IBS – not sure if this is a good sign or not!

    Rob

  11. i want to ask a question .

    can we you me assume that this discomfort is the same kind of discomfort felt by other prebiotics as well?
    i dont know because i am can produce lactose enzyme easily.
    i remember a few months ago i thought that lactose deficit people can have free prebiotic doses of lactose
    for very cheaply and i was kind of envious
    at the time i couldnt say i was right or wrong
    becasue i dont know if this discomfort is the same kind of prebiotic overdose or not.
    by the way i dont have access to prebiotic where i live so this sucks.

  12. was wondering if raw milk would have lactose-digesting bacteria in it that could colonize the gut – is that what one of the commenters is inferring when he said he became lactose tolerant over time by ingesting small amounts of raw milk daily? Because it seems plausible but i dont ever recall reading about the possibility. Usually milk producers are concerned with keeping bacteria counts low.

  13. For many years I’ve referred to myself as not tolerating dairy well. If I have too much I get diarrhoea, easy to see how this could be related to a gut bacteria problem. But if I have a smaller amount I get acne / boils mainly on my body the next day or two days later. Maybe only one or two but can be more depending on the dose. I’ve self experimented enough to not have any doubts about this. A little bit of cream in my coffee is OK and any amount of Kefir is good, but any more cream than that or other dairy especially soft cheeses are a certain problem. Could this reaction also be linked to gut biome? Any ideas on the best way to change it?

    • Was it standard hideous American milk from an A1 cow laced with pesticides (you could be reacting to that), hormones (think teenage acne caused by milk) and antibiotics (what gut flora?) ? Have you tried lactase to figure out if it’s the casein or the lactose? You can also go to 23andme and see if you are one of the lucky few who still make lactase… you could also be so toxic with metals and other crappy pathogens that any culinary faux pas puts you over the top…

      • Interesting questions … it’s hideous Canadian milk and unfortunately the laws here make it almost impossible to get anything else. Will have to try and get my hands on some raw milk when I’m travelling next. As for the hormones, I’m 43 years old so no teenage acne but that gets me thinking … what triggers teenagers getting acne from milk and is that a healthy response (or is it from the modern milk and/or gut issues)? My pre-teen daughter definitely gets worse acne if she has milk. I haven’t tried lactase or checking into it any further, I’ve been eating paleo for a few years and going along with their dogma I just stopped using dairy.

  14. The precise moment in history when “lactose intolerance” became an issue is fairly easy to research.

    Historically the term was not called “lactose intolerance”. Originally it was called “milk intolerance” or “milk allergy” (most people didn’t know what lactose was when the problem really started).

    So, the research for when “milk allergy” or “milk intolerance” entered the lexicon is easy to pinpoint with Google n-gram viewer!

    Google Books Ngram Viewer: Milk intolerance, Milk allergy

    As you can see, the first wave of “milk allergy” began immediately after pasteurization laws were put into widespread effect. This predates the discovery of antibiotics. This is not surprising as my understanding is that raw milk has lactase-producing bacteria in it, which would assist in its digestion.

    However, you were right on the money that both “milk intolerance” and “milk allergy” exploded after 1960, corresponding to increased gut-wrecking time in Western history.

    • Nice find, Duck! But it seems to me the first wave might not be so relevant — if you do a search for just “allergy”, you’ll find the same thing. It might just coincide when this sort of thing was just starting to be written about and published. And I’m sure dysbiosis existed to some degree at that time. But then obviously skyrocketed mid century.

      • Well, the true first wave of modern dysbitioc guts were known as “dyspepsia”. It was basically a national stomach ache that plagued people in the 1800s, and it was believed to be related to the “modern” diet.

        Google Books Ngram Viewer: Dyspepsia

        It was one of the a major health concerns of the time. The only reason “dyspepsia” declined in the lexicon by the 1900s is that we just called it something different (IBS, indigestion, acid reflux, etc.).

        And yet, people didn’t have that many issues (or at least didn’t publish them in the literature) with raw milk during the 1800s. Chris Kresser has definitely written about the fact that many people with “lactose intolerance” can drink raw milk. I tend to believe him. Raw milk is completely different than pasteurized/homoginized milk.

        And in fact, raw milk can actually be quite therapeutic in some situations as it contains a lot of beneficial compounds: Leukocytes, B-lymphocytes, Macrophages, Neutrophils, T-lymphocytes, Immunoglobulins (IgM, IgA, IgG1, IgG2), Antibodies, Polysaccharides, Oligosaccharides, Medium-Chain Fatty Acids, Phospholipids and Spingolipids, Enzymes (including lactase), Mucins, Fibronectin, Glycomacropeptid, Beneficial Bacteria, Bifidus Factor, B12 Binding Protein, Lactoglobulins, etc, etc. These are all removed in pasteurization.

        I copied those from a cool handout, so don’t expect me to know too much about them 🙂

        It makes sense though. Milk is intended for infants/calves with leaky guts and weak immune systems. When we pasteurize milk, we remove most of the good stuff, including the enzymes that help us digest it.

      • I don’t doubt that pasteurization may play some role in milk nutrition, tolerance, etc. But it’s undeniable that, well before pasteurization, raw fresh milk consumption was a very population-specific thing, and that the majority of the world was (and is) non-lactase producing. I don’t think raw vs. pasteurized is all that relevant for someone who simply isn’t lactase-producing. But we’ll see!

      • Also, I don’t believe it’s actually true that raw milk contains any lactase in it. Or even the organisms that would theoretically allow you to digest it. Again, I don’t doubt that pasteurization could have an effect on the nutritional quality of milk, but I don’t see any evidence to indicate it plays a role in lactose tolerance.

      • Whether lactase is present in heavily present in milk or not is probably a diversion that gets us farther away from understanding the potentially therapeutic effects of raw milk. For instance, this letter from WAPF rebutting the FDA’s assertions for raw milk brings up a few interesting points. Apparently, lactase deficiency is a bit more complex than most people believe. “Hypolactasia” is the technical term for a decreased activity of the enzyme lactase. So, some people just produce less lactase (not necessarily none). Meanwhile, raw milk contains lactoferrin — a protein that inhibits the growth of pathogenic bacteria, encourages the growth of probiotic bacteria, acts as an antioxidant, and helps our intestinal cells make their own lactase.

        I’m not an expert in the technical aspects. For me, I’m more curious about the real world and the history of milk consumption.

        Anecdotal evidence shows that (some) people can survive/thrive on nothing but raw milk for at least 15 days. To me this suggests that even when the body is overwhelmed with ridiculous levels of lactose, something in raw milk seems to allow adults to accomplish this seemingly unbelievable challenge. What it is, I have no idea.

        But you know me, I’m a history guy! I have struggled to find any mentions in the historical record of milk being a problem for people during the 19th century. It’s just not something people wrote about. In fact, I’ve found the opposite.

        Deacon John Whitman, who lived to 107 years of age, in the early 19th century loved to drink milk. It was the only thing he over-indulged in.

        From: The Christian patriarch: A memoir of Deacon John Whitman

        If there was any one article of food of which he ever seemed more fond than of another, it was milk. He often made his meal of this, either in its natural state, or boiled or made into milk porridge. There was a period of his life, between the ages of ninety-five and one hundred, when he almost entirely gave up animal food and confined himself to a milk diet. But, he thought that he experienced a clogging effect from his milk, and he returned to the common diet of the family, eating animal food in moderate quantities.

        Of course, that was during a time when “dyspepsia” (i.e. generic gut issues) was really on the rise in 19th century America. Obviously n=1s don’t prove anything (other than, in this case, it being technically possible to live to 107 while drinking a lot of raw milk). But, my point is that milk didn’t appear to cause much, if any, widespread documented digestion issues prior to 1920. Surely there’s a mystery there.

        Certainly after 1960, we see a major problem with (pasteurized) milk digestion, according the the ngram link above. We can likely attribute that to modern antibiotics and perhaps some other factors that aren’t obvious to us.

      • “I don’t believe it’s actually true that raw milk contains any lactase in it. Or even the organisms that would theoretically allow you to digest it”

        So, was digging through the WAPF rebuttal to the FDA (it’s long and complex). One of the arguments is that the lactoferrin in raw milk helps those with “hypolactasia” produce more lactase. They cite this study:

        From: Lactoferrin induces concentration-dependent functional modulation of intestinal proliferation and differentiation

        Human milk stimulates intestinal development through the effects of various moieties. Lactoferrin (LF) is a glycoprotein of human milk whose concentration is highest in colostrum decreasing in mature milk. LF promotes enterocyte growth in intestinal cell lines. We tested the hypothesis that LF induces a distinct effect on enterocyte proliferation and differentiation, depending on its concentration. We examined the dose-related effects by human-native LF (N-LF) in Caco-2 (human colon adenocarcinoma) cells. At high concentrations, N-LF stimulated cell proliferation in immature Caco-2 cells, as judged by 3H-thymidine incorporation. In contrast, sucrase and lactase activities were increased at low but not high LF concentrations and their mRNA were also increased, indicating a transcriptional effect. Because iron binds specific LF sites, we compared the potency of N-LF and iron-saturated LF (I-LF) and found the native form more potent. Finally, we tested the effects by bovine LF (bLF) in the same system and found the latter more potent than the human isoform in inducing cell growth and lactase expression. These results suggest that LF directly induces enterocyte growth and proliferation, depending on its concentration, thereby regulating the earlyx postnatal intestinal development. bLF could be added to infant formula as a growth factor in selected intestinal diseases.

        So, even if raw milk isn’t rich in lactase, the lactoferrin in raw milk appears to entice the gut to produce more lactase than it would from drinking pasteurized milk.

        I didn’t see this next one cited in the WAPF paper, but this next study is cited by some raw milk proponents/sellers and shows Streptococcus thermophilus, which is naturally found in raw bovine milk, as having the ability to produce enzymes that metabolize raw milk’s lactose when exposed to heat. Remember, milk is kept cold and is then “activated” by the heat of the GIT. Not coincidentally, one makes yogurt by heating it.

        From: ProductionofBeta-Galactosidase from Streptococcus thermophilus Grown in Whey

        ß-D-Galactosidase (EC 3.2.1.23) was extracted from Streptococcus thermophilus grown in deproteinized cheese whey…Enzymatic hydroxylsis for reduction of lactose content in aqueous solution and in skim milk was studied…

        Lactose hydrolysis. The crude enzyme preparations (1.5 mg of protein per ml) obtained from cells produced under optimal production conditions were used to determine the rate and extent of lactose hydrolysis in lactose solution as well as in skim milk at 45°C and pH 7.0. The lactose in solution was hydrolyzed completely within 120 min, and the lactose in skim milk was hydrolyzed within 90min (Fig.5).

        Obviously one’s GIT is not 45°C (113ºF), but it suggests that there is a lactose hydrolysis activated by warming it. I suspect nature intended it to work fairly well at 98ºF.

        Finally, this next abstract is a fun one, from 1899, when drinking raw milk was still the norm. Apparently you can get rabbits and hens to ferment lactase in their intestines if you give them raw milk consistently. Wish I could find the original paper!

        From: Physiological Relationships of Lactose especially on the Intestine By Ernst Weinland (Zeit. Biol., 1899, 38 16–62)

        In sucking animals (including the new-born child), there is in the small intestine a ferment, lactase, which is soluble in water, and capable of hydrolysing milk sugar. This is present also in the full-grown dog, pig, and horse, but not in the full-grown ox, sheep, rabbit, and hen. In the case of the calf, 22–23 grams of lactose were inverted in a digestion lasting 4 3/4 hours at 39º. After several months feeding on milk, the rabbit, and even the hen, develop the ferment in their intestine. In the dog, feeding on milk sugar does not increase the glycogen in the liver; a rise of the respiratory quotient is attributed to the bacterial decomposition of the sugar in the intestine. W.D.H.

        So, I think the digestibility of raw milk is more complex than just the amount of enzymes present in a test tube!

  15. DUCK,,

    Howdy , what are you thoughts on the casein in milk, Ive been looking into the diet more of HADZA and there Plant source of calcium vs casien . For me Im finding alot of interesting things on calcium sourced from casein vs plant. The role of oxalate foods and calcium from ( casien) causing – kidney stones etc , interesting Im finding yeast make stones etc using the casien / oxalate .. So I wonder , people like the hadza get there source from plants and nuts the effect is different . As well they have lower internal yeast then the Standard American Diet…. hence no heart disease

    bio hackers using yeast to make casien
    found this strange link– http://www.gizmag.com/biohacker-vegan-cheese/33153/

    http://www.microbialcellfactories.com/content/pdf/s12934-014-0117-0.pdf

    now look at calcium from milk casien

    turning it to plastic or STONE

    • Hey Eddie!

      I think that raw milk is probably a bit more complex than most people/scientists realize.

      For instance, proponents of raw milk say that much of the casein in milk should be metabolized by commensal gut bacteria, not float about causing issues. I have a feeling they are on to something.

      See: http://www.realmilk.com/safety/real-milk-powerpoint/

      It’s a long PowerPoint presentation, explaining the sheer complexity of raw milk—which is full of many, many different complex compounds. Nobody is really researching what those synergistic compounds do for the gut of an infant with an intentionally leaky gut and a weak immune system. All mammals produce dairy (with evil casein) and the mammal babies become stronger and fitter over time. Anyhow, here’s one slide on casein, from the presentation:

      Raw Milk and Casein Intolerance

      • Milk allergy is usually attributed to casein intolerance.
      • Pasteurization destroys L. lactis and other lactic-acid bacteria indigenous to milk.
      These bacteria produce enzymes that break down the casein molecule.
      • These findings suggest that raw milk could be consumed by those with milk allergy, including autistic children.
      • We have received testimonials indicating that raw milk can be used to treat and even completely reverse symptoms of autism. (Meisel and others. Antonie Van Leeuwenhoek. 1999;76(1-4):207-15)

      So, I think it’s a bit simplistic to just look at an isolated ingredient in milk and assume that raw milk would cause widespread health issues. That’s actually what The China Study attempted to do with casein and failed miserably.

      Nobody eats isolated casein. Furthermore, adult humans have been consuming raw milk fairly well for about 10,000 years. I hardly see the evidence that the casein in raw milk causes widespread health issues in cultures that depend on raw milk—such as the Masai as just one example.

      I would agree that a gut that lacks the bacterial enzymes to metabolize casein it would cause issues. And I could see how pasteurized dairy could contribute to that situation. But, if we’re going to demonize milk, I think based on the documented history and ancestral reliance on raw dairy (and that of every infant mammal) we might want to consider that gut bacteria probably play a key role in metabolizing casein.

      Cheers!

    • And, Eddie. If you aren’t familiar with the Masai people of Africa, you might be surprised to learn that they drink a ton of milk:

      From Wikipedia: Masai People: Diet

      Studies by the International Livestock Centre for Africa (Bekure et al. 1991) shows a very great change in the diet of the Maasai towards non-livestock products with maize comprising 12 – 39 percent and sugar 8 – 13 percent; about one litre of milk is consumed per person daily. Most of the milk is consumed as fermented milk or buttermilk – a by-product of butter making. Milk consumption figures are very high by any standards.

      Interestingly, fermented milk and buttermilk are lower in casein — the bacteria metabolize the casein while producing those products. But, not all of the Masai’s milk was consumed this way. Some of the milk was drunk fresh from the cow. Perhaps when drinking a liter of raw milk per day they needed to reduce their casein exposure by fermenting a lot of it. However, by no means did they avoid casein. I suspect raw milk-drinking cultures have the gut bugs to deal with everyday levels of casein.

    • Also your gut bacteria are supposed to degrade the oxalates you eat. If you are missing oxalate-degrading bacteria, you are apparently more likely to develop calcium oxalate stones.

      Check it out…

      From: Oxalobacter formigenes may reduce the risk of calcium oxalate kidney stones

      Most kidney stones are composed primarily of calcium oxalate. Oxalobacter formigenes is a Gram-negative, anaerobic bacterium that metabolizes oxalate in the intestinal tract and is present in a large proportion of the normal adult population. It was hypothesized that the absence of O. formigenes could lead to increased colonic absorption of oxalate, and the subsequent increase in urinary oxalate could favor the development of stones. To test this hypothesis, a case-control study involving 247 adult patients with recurrent calcium oxalate stones and 259 age-, gender-, and region-matched control subjects was performed. The prevalence of O. formigenes, determined by stool culture, was 17% among case patients and 38% among control subjects; on the basis of multivariate analysis controlling demographic factors, dietary oxalate, and antibiotic use, the odds ratio for colonization was 0.3 (95% confidence interval 0.2 to 0.5). The inverse association was consistently present within strata of age, gender, race/ethnicity, region, and antibiotic use. Among the subset of participants who completed a 24-h urine collection, the risk for kidney stones was directly proportional to urinary oxalate, but when urinary factors were included in the multivariable model, the odds ratio for O. formigenes remained 0.3 (95% confidence interval 0.1 to 0.7). Surprisingly, median urinary oxalate excretion did not differ with the presence or absence of O. formigenes colonization. In conclusion, these results suggest that colonization with O. formigenes is associated with a 70% reduction in the risk for being a recurrent calcium oxalate stone former.

      I don’t doubt that yeasts and fungi will try to do things with oxalates and casein. They are probably skilled at using whatever resources are around them. But, a healthy person can consume oxalates and casein and their gut bugs just metabolize them. After a few rounds of antibiotics, I would expect someone who loses their oxalate-degrading bacteria and casein-degrading bacteria to be more susceptible to health issues and intolerances.

      Also, here’s an NYU Med presentation on calcium oxalate stones that mentions the importance of oxalate-degrading bacteria:

      PDF: Calcium Oxalate Stones

      Around slide #24 it talks about the bacteria that degrade oxalates. It states that while almost 100% of children contain the necessary bacteria to digest oxalates, the number decreases to as low as 50% in healthy adults. Slide #27 shows a chart of which antibiotics kill off the important oxalobacter formigenes, and which do not.

      • duck,

        nice stuff there .. Ive been looking alot at oxalate acid and calcium ( plant vs milk) and milk pasteurized vs raw milk or fermented milk

        For me im finding some interesting things like you say …. raw milk and fermented milk (buttermilk etc) the tribes that use this use raw or — ferment it, So I wonder if the modern process of removing bacteria – pasteurizing it is causing the casien to re act more with yeast or make more calcium oxalate when drinking??? causing more problems..

        We see the hadza dont use milk— no problems and disease . We see the use of the Masai and there milk. theres even jordon rubin making a mixture product called Amasai http://www.healthfoodemporium.com/beyond-organic/amasai.php which I want to try at some point..

        I ve been looking deep into oxalates , oxalte acid , yeast and calcium… Yeast can make vit C , they also can make oxalte acid. If you take too much vit C it will turn to Oxalates.in the body. I see oxalate bacteria break down oxalate, and see many studies lacto and bifido also do.

        When I dive in to the problem kids..(autism)since there the worst…..you see there having high arabinose, <— which yeast make…. gluten problems(high in arabionse), milk problems( the only thing i can point to is casien( but from a pasterurised source NOT raw..–also resembles yeast. many autism kids also find that oxalate foods bug them.. To much Calcium and oxalate make stones…. Yeast can also make stones. I found a cool article where bio hackers used YEAST to make casien — vegan cheese
        http://www.thediscerningbrute.com/2014/07/09/biohackers-engineer-yeast-to-produce-casein-for-real-vegan-cheese/

        I then look at my self when I was sick — gluten food problems, then milk, then starch…and slowly reversed this and now seems Im good..I know I lowered yeast, raised lacto and bifido mainly Im looking now into my oxalate bacteria. I look back seems not gluten but arabinose foods… casein and I had massive SOY problems…I know you have to have yeast to function. my balance appears to be good now.. (lowered yeast, maybe replaced lacto function /bifido / oxalte bacteria to work with yeast

        You need yeast in the process of calcium for the body to take it in…in the gut to much oxalate acid — here comes the stones…

        for SICK people not healthly, im wondering if the whole issue , maybe still yeast– many consume pasteurized milk— Interestingly, fermented milk and buttermilk are lower in casein. I wonder , if the bacteria naturally in the RAW milk actually helps to break it down??? While the , product we get now in the end pasteurized milk at your local grocery store …may be just contributing to problems.. Raw or fermented seem so logical so healthy but cant be done in large scale

        I wonder if half of disease is yeasts fault… because of missing oxalate strains or lacto strains… from antibiotics — trashing the mechanism of how– the gates open.. in the gut taking in oxalate and calcium.
        For me Im thinking the YEAST is like the DOOR key hole… the bacteria lacto / oxalate bacteria are the key in the key hole…
        break the cycle– you have problems add in pasteurized milk- casien( not raw or fermented) , gluten (arabinose) soy (high oxalates) the cycle doesnt fix it self…and spirals worse .. The old bread of old times many europeon breads today are still made fermented..3 to 4 hrs to make.. Commerical USA bread is a packet of yeast dropped in dough. 30 you have bread.

        almost like honey….store honey is crap… heated filtered…etc pasteurized your just eating a glob of sugar no value. consumed raw — straight from the comb- hive its antimicrobial and anti fungal . Store it even raw,,, it grows yeast and possible spore forming bacteria. We see many Africans eating it from the hive
        a perfect GOOD food for you…

        the commerical process we can see does not help…to me

        Just my mind wondering DUCK… what are some of your thoughts…

  16. test comment. i just did a comment that is currently indicating,
    “Your comment is awaiting moderation”
    so just doing this test comment to see if the “Your comment is awaiting moderation” is due to some links/urls in the last comment. & just in case you (mr H.) do not get alerts regarding moderations. cheers Mr H.

    • i just edited my previous comment & reposted successfully, after removing part of the iherb link.
      so not need to ‘allow’ my ‘awaiting moderation’ comment any more.
      thx

  17. the talk of beta glucan a few times in the comments peaked my curiosity & got me googling.
    it looks like even in very small doses this ‘stuff’ can have an effect on the body.
    this study only used 10 mg dose twice per day for 12 weeks to treat patients with allergic rhinitis;

    http://www.ncbi.nlm.nih.gov/pubmed/15941684
    (that’s the summary. follow the link for the full text pdf. which mentions the 10 mg dose info).

    then i had a quick look at the beta glucan products on iHerb.
    the smallest dose i saw, looked to be 100 mg.

    & a few questions;
    are then any ‘risks’ to taking this stuff?
    or contradictions?
    & is more not necessarily better?

    thx all. great blog & commenter’s.

    ps. much respect Mr. H. for doing the sleep post & giving me a shout out. i’ve been very slack with not thanking you sooner. apologies.

  18. Hi Mr. Heisenbug, If the modern lactose intolerance is actually a “fiber intolerance”, how can I explain the fact that I can have 4 portions of Metamucil a day and that doesn’t bother me, but a piece of cheese or yogurt do?

    I’d appreciate your input, please!

    • Good question, with an easy answer. Metamucil isn’t very fermentable. Bacteria don’t do too much with it. Its effects are mostly attributable to its bulking action, which is a result of the mucilaginous psyllium husk it’s made of (hence the “mucil”). Lactose, on the other hand, is highly fermentable. Bacteria love it. Lactose is crack for colonic bacteria.

      • Hi Mr. H, thank you for the response! I look forward to most posts of yours!! Thanks for sharing all your knowledge

  19. “Lactose intolerance” is the result of pasteurizing which kills the lactase enzyme included in the milk. Drink raw milk moderately and regularly and you will digest lactose just fine. This is why many primitive people who are lacking the lactase persistence gene are still able to drink milk.

  20. I have suggested to all of my patients who have claimed lactose “intolerance” though the years to try organic milk products and see if they had symptoms. So far…nobody in 26 years has reported that the organic milk gave them symptoms. This makes me consider the crap the dairy industry gives the cows as being more of the problem versus a true lactose intolerance issue (yes, lactose sensitivity DOES exist…but why is it so much more wide spread in the last 40 years compared to the period of time in the US previously when “fresh” milk was the norm?)

  21. People didn’t suffer lactose intolerance 150 years ago because they drank very little milk (less than a cup per day). Instead they turned milk into cheese or butter. The whey containing lactose was fed to pigs.

  22. I recall someone on an npr show recently suggesting that pasteurization kills something in milk that would help these people process it. Similar to what Dr.Jim said above, some people who have a problem with pasteurized milk don’t have those issues with raw milk. (Of course raw milk has its dangers, especially for people with compromised immune systems, so caution advised.)

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  27. for 25 years i had no problem with milk then suddenly bam even a cup of milk cause bloating, i had to take milk with yogurt to prevent bloating , from what i suspect is the change in diet, at age 22 i move to france from malaysia

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