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Dairy Allergies

  • Lactose Intolerance and allergies:
    • Lactose, the sugar found in milk, accounts for half the calories.
    • Lactase, the enzyme that breaks down the lactose, reaches its maximum shortly after birth and declines steadily until the age of 2 or 3
    • When lactose is consumed in amounts beyond what lactase can break down, it passes through the small intestine unabsorbed and goes directly into the large bowel.
    • The excess sugar then causes such problems as BLOATING, DIARRHEA, CONSTIPATION, & GAS.
    • Milk is No. 1 on food sensitivity and allergy list.
  • Yogurt and Cheese:
    • They are virtually lactose-free because the bacteria used to make these products have consumed the lactose during the process of fermentation.
    • With cheese, the coagulation of the casein (milk protein) is furthered by enzymes. The whey proteins are pressed out and thelactose is broken down. Resulting curds are all casein and fat.
  • Lactose and enzymes:
    • Rennet, the enzyme found in calves to digest milk, is alkaline.
    • Humans do not have this enzyme causing a problem with the Ph Because human milk is more acidic.
    • Feta cheese is made from goat’s milk and is more digestible due to the low casein content and the Ph is closer to human’s milk.
    • Skim milk contains more lactose and more casein.
    • Lactose is added to beer, artificial sweetners, candy for chewiness, & prescription drugs to form tablets.
  • Cellulite:
    • -The pituitary hormone in calves causes them to grow at such a fast
    • In milk, this is passed through the human system unaltered by
    • the process of pasteurization, disturbing the entire endocrine system.
    • This can then interact with female hormones causing cellulite.

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