We eliminated dairy from our house for many, many months.  Slowly, with experimentation, we have found some sources that agree with most of us in the house.  I appreciate the vitamin K2 and butyrate found in select dairy products that are grass-fed and/or aged, and so I would like some dairy in my kids’ diets.  Dairy is not mandatory for health, and if it causes you symptoms, you have some more work to do before adding it back in.  But if it honestly causes no symptoms on close scrutiny, it adds wonderful flavor to foods and some important nutrients.

I write articles on whole foods living for a fun, quarterly magazine called Molly Green. We get the magazine in print and read it over breakfast. I love the kids to see me reading something tangible and not just reading on The Black Machine (insert Imperial Death March song). This quarter’s article is about different ways that dairy intolerant people may tolerate some dairy: A1 beta-casein versus A2 beta-casein, fat-rich sources versus protein-rich sources, milks from different animals, and fermentation. Click over if you’re interested…

look inside >



10 thoughts on “

  1. Anonymous

    Thanks for the milk education! I regularly make the 24-hour yogurt but it can make my stomach rumble a bit. I also make homemade milk kefir and that doesn’t give me the same rumblings. Different bacteria perhaps or maybe due to the casein. Any thoughts?

    1. thehomeschoolingdoctor Post author

      Hi! I tried to quickly look up the difference in protein breakdown/lactose breakdown between yogurt and kefir. Couldn’t find the difference. So don’t know there. But definitely kefir has many, many more bacteria and beneficial yeasts than yogurt. Read kefir even inhibited a pathogenic strain of E. coli they introduced into it in the lab. Interesting. I’ve tried coconut water kefir before, but I’ve not tried dairy kefir just because I had failed many kinds of dairy so many times before and kind of gave up for awhile. You’ve made me very curious about it again.

    1. thehomeschoolingdoctor Post author

      I hope you like it, Debbie. I describe it as “quirky” because it covers so many unique topics. I like the stargazing and home organizing ones best. If you have any issues or concerns, please let me know. The editor is a good friend (even though she roped me into writing–blog writing is much easier as there are no deadlines and it is edited and hacked by ME 🙂 ) and a fantastic person who never says “no” if she can help, and so I try to feedback to her as much as I can on anything I notice that needs improvement. I hope you and the magazine are a good fit, but no matter what, though, I hope people recognize that I will only present other work that I may do in case they are interested, not to make a profit. No “Donate” button here (until my husband complains and starts threatening to send me back to work). 🙂

  2. myjourneythrume

    Look at you a print published writer! And on a subject very close to my heart. I miss dairy. Actually no, I miss cheese. Dairy free cheese is yet to win me over. Interesting and informative as always Terri. I love how you make the science understandable even to a v non science person such as myself.

    1. thehomeschoolingdoctor Post author

      Why, hello there! With the restaurants and bakeries that cater to GF/DF/intolerances that you occasionally have featured on your blog, how could you miss anything? 🙂 Mmmm. Mmmm. Mmmmm. They always look so good! ——Anyhow, yes. Cheese. A cheese plate after dinner with a little honey and preserves…yes. The best.—I know for sure it won’t work for everyone, but we tolerate chevre and Manchego. I still don’t use them much because I’m afraid of losing tolerance. I tried Daiya once and it then freezer-burned in the freezer.—Thanks for stopping in. I hope you’re having a good week!

    1. thehomeschoolingdoctor Post author

      Used to be bad but has moved into the realm of tolerable. When we first took out dairy, we tried adding ghee back in first. Immediately we saw repercussions: headache, diarrhea, constipation, cough, and feeling of overwhelming fatigue. (Different reactions for different members.) So it came back out for some time again. I have a celiac/dairy intolerant friend who also has a daughter with dairy intolerance. I made something with ghee once when they were visiting one afternoon, and they had their classic dairy reactions. Which I find this interesting because ghee is supposed to have the proteins eliminated and lactose. So what is left to react to? (I know there may be traces and SOME people are ultra-sensitive–but some of those ghees you can buy state they’re tested…) This prompted me to read about if some people could be sensitive to the fats somehow–which we’re not supposed to be sensitive to. That was a fun lead, but I didn’t have time to pursue it properly yet. Well, that’s my ghee ramble. 🙂


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