This information has been part of this site since early on (when I had maybe one reader) so I thought because we're coming up on a whole year now (yes, how time flies with all this fun!) that this would be a good time to remind all the new friends I've made WHY I think this information is so important to their family's health!  And now that I'm coming up on 500 'Likes' on my Facebook page (I know, don't laugh) I REALLY hope some of you will share this because it could really make a difference in some of your friends lives!  (oh, and ask if they could please LIKE my facebook page too!)

Do you know the most prevalent food allergies that plague humankind are those to grains and dairy products?  Do you realize that these most difficult-to-digest 'foods' have become the staples of our modern diet?  Talk about things that make you go 'hmmm'!  We've been brainwashed by by big business, media and our government into thinking we need the milk of a cow in order to get enough calcium, but that's just not the case!

It's likely you already know that the gluten/gliadin protein in many grains, predominately wheat, is extremely difficult to digest, causing a myriad of health and intestinal problems from leaky gut to Celiac disease.  The wheat (whole grain or not) we eat today is NOT the wheat from yesteryear.  However, in milk's case, you may not know that it's not so much the milk sugar that so many people have trouble with, but, again, one of the milk proteins called casein.  It's well known that many people lack the enzyme needed to break down the lactose sugar and are considered 'lactose intolerant'.  Other than the lovely gassiness it causes, lactose is fairly harmless.  Ancient cultures knew to culture their milk products before consuming them so the good bacteria in the milk could gobble up the sugar and transform the milk into things like yogurt or kefir or clabbered milk, making it easier to digest.  However, these products will still contain the casein.

While the whey protein appears to be harmless to human health,  casein protein shares structural similarities to the gluten/gliaden protein in wheat.  It also has opiod-like peptides that attach to our brain's receptors and give us a 'feel good' feeling, thus we enjoy drinking milk.  Research also shows the casein protein to be most harmful when it's separated from the natural fat in the milk!  Also, skim milk has 3 to 5 times more lactose than full fat milk!  Why is Big Business and our Government Offices telling us to buy lowfat everything???  We need fat!  Fat in moderation is wonderful!  Our brains need fat, so if you're ever feeling 'brain dead' ignore all those stoooopid commercials and go eat some fat!

Here's another interesting tidbit of info...Cows are classified into two groups.  There's A1 and A2 cows, which have different types of casein protein.  It's thought to be from a genetic mutation in more recent history.  America's general milk cow (mostly Holsteins because they produce mass quantities of milk and we're all about the $) carry this mutation.  The A1 beta casein protein is extremely problematic to humans and research is linking it to many health conditions.  The Guernsey and Jersey cows that predominate in many other countries are the A2 beta casein cows.  Apparently Europe labels A1 or A2 on their containers.  Why don't we?

In the book the China Study, Dr. Campbell reported a direct connection between cancer inflicted by an aflatoxin (a fungi found in grains, nuts and seeds which have been stored in hot, humid conditions) and casein.  To date our American labeling system doesn’t seem to think it’s important to label the known-to-be-safe A2 beta-casein as opposed to the linked-to-cancer A1 beta casein.  No matter how much research confirms it, it will likely remain that way here in America; at least until Big Business figures out a way to make more money from doing so.

Contrary to popular belief, milk is best consumed in its raw state, if you're able to find it near you.  The pasteurization process was helpful when we had no refrigeration and shipping milk long distances into cities was not feasible without it.  It's also used today because of the unsanitary and inhumane conditions the poor cows in the large dairies are kept in.  Unfortunately, pasteurization also kills the beneficial bacteria and enzymes so needed for digestion and utilization and immunity.  It also destroys many of the vitamins and minerals in the milk.  Raw milk, left on your counter at a comfortable room temperature will turn slightly sour (clabbered milk) while pasteurized milk will turn bad!  Homogenation also completely denatures the milk molecules so that they will not separate, making the fat more susceptible to oxidation and free-radical damage.  In many states, California being one of them, buying or selling raw milk is actually illegal!  Please Google Raw Milk for tons of eye-opening information or just go to naturalnews.com and search 'raw milk' if you want to be shocked at what you'll learn is happening here in the 'Land of the Free'!

Well, after all that, you'll probably be happy to know that butter, ghee and cream contain very little lactose sugar or casein protein and are usually very easily digested!  They also contain Butyrate, a fatty acid that nourishes and balances the pH in your colon.  As well, Butyrate encourages the body to burn fat for fuel!  Nice, huh?!  Cheeses, unfortunately, usually have a high concentration of casein (they're mostly made from milk)  If you eat cheese, try to get cheese made with raw, organic milk from grass-fed animals and you'll see how much better you digest it.  Grazing animals were meant to feed on rapidly growing grasses, not on wheat, corn or soy, which is what Big Business feeds them today.  And, of course, never eat processed, fake, cheese-food...READ THOSE LABELS, they'll at least tell you SOME of what you're putting in your body.  Casein and Gluten are added to so many products and even may be hidden under the 'natural ingredients' section, so sometimes it's nearly impossible to know unless you're willing to go that extra-research-mile!

Once I got all this information I realized why I so often seem to feel poorly after eating yoghurt!  Our bodies have grown so accustomed to milk and wheat in our daily diet, that it has found its way to digest, utilize and store these substances as best as it can.  Often, one must completely abstain from these 'foods' for weeks before reintroducing them in their diet to actually 'feel' their affects!  A troubling skin condition or joint problems or headaches are just a few of the less serious health problems that may be resolved when these proteins are omitted.  Who knows what more serious problems could be brewing or already plaguing you?

Now you know why I promote using either home made Nut or Coconut Milk or Heavy Cream to cook with or to get your 'fix'!  We've been known around here to dilute the cream with lots of fresh, cold water and drink it!  Our bodies do just fine with the natural animal fat.  It's the man-made, nasty, hydrogenated transfats that have sickened us.  And now you must watch out for the new 'interesterified' fats that are being substituted for trans fats and are being pushed as 'safe'.  Don't be duped again!  They are chemically altered, have ill health effects and our bodies don't know what to do with them! 

"And if a processed food product is labeled “0% trans fats” or “no trans fats” but is made from vegetable oils,
 you can be certain it contains either interesterified fats or fully hydrogenated vegetable oils."  Dr. Joseph Mercola


*Phew...glad I got through all that, I hope you did!