6 - Dairy Foods

These steps apply only to those who can tolerate at least some dairy. Many people have issues with pasteurized dairy but can use raw dairy. Others tolerate goat or sheep milk better than cow's milk.


Why: Yogurt and kefir contain beneficial bacterial strains to populate your intestinal tract. These friendly flora assist with digestion and protect against harmful microorganisms. Fermented dairy is also easier to digest from the standpoint that the food is already partially digested. Lactose levels are low or nonexistent which helps those who cannot break down milk sugar (lactose intolerant).

How: There are many varieties of yogurts on the market. Look for full fat organic brands that state they have live cultures. It is best to buy plain unflavored and add your own fruit and flavorings. This way you can control the amount of sugar.

[TIP]  Make your own yogurt or kefir at home.  There are cultures available at local stores and online.  This way you will know the quality of the milk being used.  Don't use ultra pasteurized, it is so over processed that it won't keep the cultures alive.


Why: You need the fat that naturally comes with milk to digest and assimilate the proteins, to absorb the vitamins and minerals and to feel satiated. Fat-soluble vitamins are in the fat. No fat, no vitamin A, D, E or K. It's that simple. The calcium in milk (and bone broth) is the easiest to absorb. Low fat and non fat milk usually have added powdered milk which is processed at such high temperatures the proteins are denatured and the cholesterol is oxidized. You do not want to consume either.

How: Again, buy the best quality milk you can afford. Organic at least, preferably from grass fed cows to insure the highest vitamin, mineral and good fatty acid content. If you now consume nonfat and low fat dairy products, it might take a few days to get used to the creaminess of full fat milk and cheese but your body will thank you for it.


Why: Despite the FDA's campaign against raw milk, many Weston A. Price Foundation supporters and their families drink raw milk. Raw milk, as nature intended and as humans have been drinking it for thousands of years, is high in vitamins, contains all 22 essential amino acids, enzymes, probiotics and good fats. Grass fed dairy cows have higher levels of zinc in their milk and their fat is high in vitamins A, D & K as well as conjugated linoleic acid (CLA).

How: Here in Bellingham we are blessed to have access to raw cow's milk from two farms plus raw goat's milk from another. Please look at our Resources page for more details.

Ready for more?

Book: "The Untold Story of Milk" by Ron Schmid, ND (available in Whatcom County Library System)

Online article:  Fresh, Unprocessed (Raw) Whole Milk: Safety, Health and Economic Issues by The Weston A. Price Foundation

Website:  Cheeseslave (blog with lots of recipes)

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