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The Arizona Community Foundation of Sedona invests in the communities of Sedona and the Verde Valley. These investments are made possible through the generosity of residents and organizations who choose to make gifts of enduring impact.
Our endowed funds maximize donor gifts, improving the welfare of our community today while leaving a legacy for future generations.
TONY CAETANOAnthony "Tony" Caetano is passionate about making a difference – a difference that shows up now and influences the future of many local nonprofit organizations. One of those organizations speaks to his very being, the Sedona Historical Society, and he has made it a personal journey to help ensure that Sedona's past is preserved for the future.
Tony's first experience with the Sedona Historical Society and Heritage Museum was shortly after moving to Sedona. He met the past Board President Ron Maassen at the Osher Lifelong Learning Institute's Lunch & Learn program highlighting the Museum. Once he learned of the invaluable work involved, Tony began volunteering as a grant writer for the Museum. As a retired special education director and grant writer, Tony was searching for a way to give back to his new community. "The whole idea of retiring in Sedona sounded good, and I tried it for three months, but I am a service and people person, so I had to get involved in doing something for the community," Tony says, "I live here and it's now my forever home."
Within six months of joining the Sedona Historical Society, he was invited to serve as Vice President of the Board. At the same time, the Museum received a notable movie set as a gift - the historic Sedona Telegraph Office. Tony served on the Development Committee to devise a plan to raise $75,000 to restore the building. Within 18 months, the committee raised $124,000, restored the building, and set aside the additional funds to maintain it. Tony recalled, "It was a terrific project because the Telegraph Office was featured in the 1946 movie Angel and the Bad Man, which was filmed in Sedona and was the first movie John Wayne both directed and acted in."
Tony is grateful for his involvement with restoring the Sedona Telegraph Office. To him, the project was historic, meaningful and attracted many volunteers brimming with enthusiasm and support. He enjoys helping move the Sedona Historical Society forward into the 21st century with technology, programming and outreach. In 2018, the Museum celebrates its 20th anniversary.
In his current role as Director of Development, Tony's goal is to increase the number of people who become members of the Sedona Historical Society, benefit from visiting the Heritage Museum, and enjoy stories about the local pioneers. The museum has over 480 oral histories, and recently secured a grant for a transcription project that will make them available digitally. The Museum's next visionary project is to set up a walking heritage trail, allowing guests to have a more hands-on interaction with local history.
"What I've done with the Sedona Heritage Museum has hopefully inspired others to get involved in continuing the legacy of the Museum for generations to come," says Tony. "It's why the Sedona Historical Society became involved with the Arizona Community Foundation of Sedona and their Arizona Endowment Building Institute. We were the first nonprofit to sign up for this yearlong learning journey, and it has already helped us move toward increasing our sustainability and making our future the best it can be."
ACF of Sedona has provided numerous grants since 2000, totaling over $50,000. The Sedona Historical Society completed ACF's Arizona Endowment Building Institute, an opportunity that provided the Society with necessary knowledge to build its endowment. A sustained effort hat cultivates long-term gifts can secure the financial future of any nonprofit organization. For more information about grants and nonprofit endowment building, contact us at 928.399.7218.
CHARLIE AND LINDA GERMANCharlie German and his wife Linda call Camp Verde home and share the belief that being active in their community and doing things for others are key components of a genuinely healthy and satisfying lifestyle. That's why they have chosen to enrich the local community long after they are gone by incorporating legacy giving into their financial plan.
The town library is a symbol of how the Camp Verde community has worked together over the years to improve the lives of local residents for generations. "I first knew this library as two 6-foot long shelves located on the eastern wall of the Wingfield Mercantile Company above the Levi jeans," said Charlie. "As our town grew, so did the library, eventually becoming what it is today. But that did not happen on its own. The whole community pitched in their time, effort and even their own hard-earned money to make the dream of a library that meets the needs of our community into a reality. Although many who dreamed of this place, and those two wooden shelves, are no longer with us, they live on because they loved this community so much and were willing to give to its future."
Charlie and Linda have a long history of giving back, whether it was committing their time to a project or contributing financially. As their family grew, their priorities changed, but they still made time to serve the community by giving of their time and experience. Now that their children are out of the nest, Charlie and Linda have had an opportunity to reassess their financial contributions to the community, while recognizing their commitments to their own children.
"Our family has experienced some very difficult times in the not so distant past," said Charlie. "These challenges have stretched Linda and me as parents and, with the help of our financial planner and a local attorney who specializes in family trusts, we have been able to reduce our own stress by providing a safety net for our kids. During this process, we have also gained insight into how we can continue to affect some critically important organizations that we cherish and have been involved with in the past."
Today, Charlie and Linda have begun incorporating legacy gifts into their financial plan, including a number of important community organizations like the Camp Verde Library Endowment. Just as the community came together to leave a lasting legacy on the town in the form of that Library, Charlie and Linda can be remembered through their contributions. In Charlie's own words, "For us, giving to the library means giving back to the entire community including people of all ages, children, families, seniors, and people with disabilities throughout their entire lives. Our Town of Camp Verde has a spirit of willingness to invest in themselves and pay it forward to future generations, and we are proud to be a part of that legacy."
To leave your legacy, contact ACF of Yavapai County by at 928.583.7815 or ACF of Sedona at 928.399.7218.
HARVEY AND DAWN BERSHADERWhen Dawn and Harvey Bershader moved to Sedona as retirees in 1998, locating places of worship that would meet their needs was among their first priorities. After only two visits, Dawn determined that Christ Lutheran Church was the best place for her. Harvey's journey was a little more challenging. At the time, there was no established Jewish place of worship. His investigative skills led him to a small group who worshiped in several different churches, one of which was Dawn's new church home, Christ Lutheran Church.
"I had seen a big sign on Highway 179 announcing the 'Future Home of the Jewish Community of Sedona' and after digging a little deeper," said Harvey, "I chose to become involved with the future Jewish community by chairing the Development Committee's campaign effort. I later served on the Architecture Committee for a new building, which was built on land purchased from Christ Lutheran."
Harvey had attended Lutheran services with Dawn back in Dallas and as Sedona's Jewish community became more established, Dawn repaid the favor by attending services with Harvey. "We attend each other's faith services and see ourselves as ambassadors to the Jewish and Lutheran communities here," said Dawn. "Our fellow congregants from the two faiths are our family." Both Harvey and Dawn come from small families, so their faith communities connect them with an extended family that fulfills their desire to enjoy a positive life while offering them an opportunity to give back to the Sedona community as a whole.
"During my childhood years, I'd observed my father giving back to our small community and that stuck with me," said Harvey. "When I turned 40, I realized that I had been so work-focused at Atlantic Richfield that I was not giving back in a meaningful way. So, for the next 40 years, I have focused on giving back, in one way or another, to every community I have lived in. Now, I fully understand what giving meant to my father—it feels good and makes a difference."
Dawn is equally committed to the community. "Before moving here, we'd both vowed that giving back to our community would be a major pursuit since we no longer had to be bothered with the work of our careers. Little did we anticipate what work would be involved in the various volunteer efforts we were about to undertake!" She was invited to serve on the Board of Advisors for the Arizona Community Foundation of Sedona by a member of the Jewish community and has participated in various roles for the past 16 years, including planning the annual Spirit of Sedona recognition event.
Their involvement with ACF of Sedona and other local nonprofit organizations opened their eyes to the financial aspects of giving back and the opportunities available to benefit the community. "While our estate isn't huge, we do ask ourselves where we want our money to go after we're gone," said Dawn. "We are thankful for the ability and energy we have right now to give back in many ways to our adopted community. We see our Legacy Gift as an opportunity to invest in the future of Sedona and truly believe our gift will make a difference!"
Christ Lutheran Church and the Jewish Community of Sedona and the Verde Valley provided Dawn and Harvey with the local family and support they were seeking when they arrived in Sedona 20 years ago and they have chosen to invest their time and energy as well as a portion of their estate to ensuring that spirit lives on. This is how the Bershaders are creating their legacy.
Find out more about leaving your own legacy by contacting ACF of Sedona, 928.399.7218.
BRUCE GROSBETY, ENCHANTMENT RESORT MANAGING DIRECTORLongtime community partners the Arizona Community Foundation of Sedona and Enchantment Resort have developed an innovative approach to corporate philanthropy that aims to protect the unique local environment. In conjunction with Enchantment Resort's 30th anniversary celebration, the Resort is pleased to announce that over ten percent of the fees from guided hiking and biking activities will be set aside in the Boynton Canyon Preservation Fund. This investment will provide philanthropic support to activities that honor and preserve the land and its cultural heritage. The Resort is located at the mouth of Boynton Canyon, considered a significant archaeological area, a sacred Indigenous landscape and gateway to the Red Rock Secret Mountain Wilderness of the Coconino National Forest.
The Boynton Canyon Preservation Fund, established nearly two decades ago by Enchantment Resort through ACF of Sedona, was born out of a desire to honor and preserve the surrounding red rock landscape. "We are proud of the preservation efforts that have been maintained through the Fund," said Enchantment Resort Managing Director, Bruce Grosbety. "In order to continue supporting local environmental and cultural projects in Boynton Canyon for years to come, we needed to find a way to make our funding of these efforts sustainable."
Up to $36,000 could be added to the Fund each year through this new model that sets aside five dollars from every guided hiking and mountain biking fee and turns guests who explore the landscape of Boynton Canyon into micro-philanthropists that are helping to preserve the unique values of the canyon. This idea of 'ecotourism' is especially important in Sedona, where the spectacular, but fragile, landscape is the backbone of the hospitality industry. Enchantment Resort and their community partners are at the heart of the effort to maintain Sedona's status as an international destination through sustainable tourism. Enchantment Resort understands that this level of stewardship is critical and encourages others in the hospitality industry to make an investment of their own.
"The Boynton Canyon Preservation fund is an example of philanthropy at its best," said Tracey McConnell, ACF of Sedona Regional Philanthropic Advisor. "The Arizona Community Foundation of Sedona is proud to support Enchantment Resort in making meaningful investments in our community according to their unique vision"
In addition to strengthening its commitment to the surrounding environment, Enchantment Resort is honoring its 30th anniversary in 2017 with the introduction of new guest activities including indigenous cultural programming. As part of the year-long celebration and a commitment to visitor education, the resort launched its Canyon Conservationists Program geared towards families staying at the property. Developed by Enchantment Resort Activities Director, Felicia Filep, the Canyon Conservationists Program offers a variety of activities and lectures focusing on saving bee populations, organic gardening and composting, nature walks, recycling and much more. The program is complimentary to guests throughout the spring break season in an effort to spread knowledge about the protection of Sedona's spectacular natural and cultural environment. Click here to learn more.
For more information about ACF of Sedona's support of local conservation efforts and corporate philanthropy projects like this one, call 928.399.7218.
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During the final term of their third year, students are informed about choices to be made in Senior Cycle. Parents are invited to an "options meeting" at which the various course choices are explained.
Students take the following core subjects and any 4 subjects from the optional list. Option subjects are only available if sufficient numbers apply for that subject.
Core Curriculum Subjects:
- Irish
- English
- Maths
- Religion
- Career Guidance
Optional Subjects:
- Agricultural Science
- French
- Spanish
- History
- Geography
- Business
- Accounting
- Physics
- Chemistry
- Technology
- Construction Studies
- Art
- Biology
- Music
- Design and Communication Graphics
- Home Economics (S and S)

subset: commoncrawl


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It's Emily VanCamp's 29th Birthday: See the Sweetest Photos with Her Revenge Family
After four years, Revenge fans bid the show and its stars adieu following the Sunday night series finale. Emily VanCamp, who celebrates her 29th birthday today, has taken on a lead role since the show's inception, gaining an impressive number of fans through social media. The star is known to interact with them and share behind-the-scenes snapshots of rehearsals, hangouts, and table reads.
As a tribute to the show that put her on the map, we're taking a look back at the sweetest photos of VanCamp and her Revenge family.
With our brilliant writer Joe Fazzio who was there from the start. So much love for this guy! #goodbyerevenge pic.twitter.com/DQurlS10s3— Emily VanCamp (@EmilyVanCamp) May 11, 2015
Shooting our last scene ❤ pic.twitter.com/cYQq9hfysg— Emily VanCamp (@EmilyVanCamp) May 11, 2015
I am utterly overwhelmed with all of the Revenge love I'm reading. Thank you ❤ its been one hell of a ride! pic.twitter.com/aocbjiBCwl— Emily VanCamp (@EmilyVanCamp) April 30, 2015
Some fun today is going down #revenge 2 days left of #filming #season4 pic.twitter.com/BXkB1pXoSj— James Tupper (@MrJamesTupper) April 9, 2015
This is what we do when the cameras aren't rolling @Gabriel_Mann @Nick_Wechsler pic.twitter.com/hxw0Hf7pz6— Emily VanCamp (@EmilyVanCamp) December 8, 2014
"@Gabriel_Mann: #SeasonsGreetings from our trailer to yours ❄❄❄❄❄❄❄❄ @EmilyVanCamp #Nemily forever X pic.twitter.com/H1SnpJ8bTN" love❤— Emily VanCamp (@EmilyVanCamp) December 19, 2014
"@_laurenshaw: Love working with this lady. Always an honor and a pleasure. @EmilyVanCamp #revenge #revengebts pic.twitter.com/7R2wpyGLj4"— Emily VanCamp (@EmilyVanCamp) January 6, 2015
@Gabriel_Mann with @EmilyVanCamp & writer #JoeFazzio #throwbackthursday #BTS #Revenge #S1 #Chaos (2011) 😉 pic.twitter.com/jEWtTVoJp1— Ana FM (@Clarimonde_G) October 2, 2014
@MrJamesTupper @Gabriel_Mann #JohnBowman @EmilyVanCamp #RevengeBTS #1stTableRead #Season4IsComing #SpreadTheWord pic.twitter.com/spt0NbwCAc— Ted Sullivan (@karterhol) July 12, 2014
Aiden might be dead but @BarrySloane is very much alive! pic.twitter.com/d05DLLnAQY— Emily VanCamp (@EmilyVanCamp) June 29, 2014
RELATED: Courtney Love Made a Surprise Cameo on Last Week's Revenge


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Cost of Disengagement In Workplace
33% Of All Spend On Wages Is Wasted!
Employee engagement expert and managing director of ActionCOACH Business Coaching, Marina Bleahen describes why Irish businesses cannot afford to bury their heads in the sand with regards to employee engagement:
"It is a very real issue facing every business in 2018, the global pattern is getting worse. In 2017 €3,400 of every €10,000 spent on salaries in Ireland is wasted due to disengagement"
Dismal employee engagement is a global crisis facing employers. Gallup's State of the Global Workplace report reveals that 67% of employees are actively disengaged in their workplace costing almost €6 trillion euro in lost productivity. This is symptomatic of the fact that performance is being mismanaged across the board. Businesses cannot afford to ignore the need to invest in employee engagement as the new workforce are looking for fulfilment, development opportunities, continuous feedback and a coach rather than a boss who can meet the need for leveraging strengths rather than focusing on weaknesses.
According to Marina:
"Our message to businesses is not to focus on the negative but instead focus on the opportunity to immediately boost your bottom line by creating a culture of engagement in your company which increases productivity."
Businesses who heeded this advice in 2017 reaped the benefits as ActionCOACH Irelands clients experienced 19% average increase in sales with 66% average increase in profits.
"Whilst 2017 was a fantastic year for our economy with the recovery giving way to a surge with 6.5% domestic growth, we are extremely proud of the fact that our clients significantly outperformed growth in the wider economy creating jobs along the way with 29% increase in employment amongst our clients."
The remarkable performance of ActionCOACH's clients has resulted in global CEO and founder, Brad Sugars being invited to join a stellar line up of the best business minds in the world at the annual Pendulum Summit in Dublin's Convention Centre. Brad joins business powerhouses like Richard Branson on stage to share the ActionCOACH vision of growing prosperity amongst Irish businesses through business re-education.
"We are really excited about helping Irish business owners and leaders to take all that was positive in 2017 and to kick on in 2018. 2018 is not only about coaching our clients to success. We also have opportunities for new franchise partners, ideal for people who may have returned to the rat race after Christmas, and are seeking a change; are passionate about helping people achieve their success, and would like to reap financial rewards in what I have personally found to being an amazingly rewarding experience -it's this love of helping people succeed that is at the heart of why we are successful."
Whilst the increase in active disengagement in the workplace is alarming, Marina Bleahen is hell bent on helping Irish business owners to buck this global pattern by helping them to build better teams, improve performance and to stop losing money to disengagement!


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Published at Wednesday, July 03rd, 2019 - 23:31:39 PM. Desk Lamps. By Pepin Otto.
Excerpt from The Best Architect Lamps Part 2 :
Easy To Set‐Up Your lovely Light: The Desk‐Lamp has 'color temperature modes' and 'smooth dimming brightness' levels with a `smart` memory to save your `personal` settings.
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In fifty years the New Orleans JazzFest has evolved from a three-day pure jazz event into a musical spectacular that also encompasses rock, folk, zydeco, gospel, and genres that may not yet have names. As a weeklong citywide gala, it is second only to Mardi Gras. Ellis Marsalis was there from the festival's birth in 1968 and has matured into one of the city's celebrated patriarchs—in more than one sense. He is the father of Branford, Wynton, Delfeayo and Jason, themselves celebrated musicians. Over the years Ellis has been featured on the festival, playing at the beginning for hundreds of listeners in the old Civic Auditorium and in recent years for thousands at the Fair Grounds.
During the 2014 JazzFest Marsalis pere had fun with "Sweet Georgia Brown." He, son Jason on drums and Jason Stewart on bass played in the Faubourg Marigny neighborhood at the record store called the Louisiana Music Factory. At an electric piano rather than his customary nine-foot concert grand, Mr. Marsalis worked his pointillist way into the piece to the amusement of his sidemen.
Ellis Marsalis will turn 82 in December, we hope with that swing and humor intact.


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A Much Loved Home - Frankleigh Street, Somerfield, Christchurch 8024
I am sorry, but my owners are really happy - I am now sold! Get your owners to talk to 200 square and they will get you sold too.......
A very tidy three bedroom weather board bungalow that will appeal to those who appreciate character and charm.
Original timber wall panelling reflects the integrity of this well maintained and solidly built home.
Tidy fully fenced and landscaped section. Positioned conveniently to Barrington Mall, bus stops and recreational facilities. Our owners have loved having Pioneer Sports Centre (including gym and swimming pool) only 5 minutes walk from the front gate. And for the families the property is in zone for Somerfield Primary School and Cashmere High School.
Offering two double bedrooms plus a sunroom/alternative bedroom, sunny north facing separate lounge with bay windows.
You will be warm and cosy in this recently insulated home, with heat pump and new clean air log burner.
Single garage with off street parking for one additional vehicle.
New Colour steel Roof.
- Chattels Remaining
- (none)


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Step-index Fibers
Definition: optical fibers with a step-index refractive index profile
German: Stufenindexfasern
Category: fiber optics and waveguides
How to cite the article; suggest additional literature
Author: Dr. Rüdiger Paschotta
Optical fibers can have different refractive index profiles. Apart from such fibers where light is guided at the air–glass interface, the simplest index profile is a rectangular one, where the refractive index is constant within the fiber core, and is higher than in the cladding. Fibers of that kind are called step-index fibers. That term also includes design with multiple index steps – for example, with additional rings of increased or depressed index.
The assumption of a simple step-index profile (with a single step) is often used for calculations in fiber optics, even though standard fabrication techniques for single-mode fibers often lead to significant deviations from this simple situation. (For multimode fibers, the step-index approximation is often rather accurate.) In particular, preferential evaporation of the dopant during the collapse of the preform (assuming that the preform is made with chemical vapor deposition) often leads to a pronounced dip of the refractive index profile at the center. For profiles deviating from a step-index profile, an effective step-index profile may be defined which leads to similar mode properties as the actual profile.
The propagation modes of step-index fibers can be described with functions belonging to the family of Bessel functions, multiplied by an exponential phase factor exp(i β z) for the longitudinal phase variation. Concerning the radial dependence, the field strength in the core is proportional to the zero-order Bessel function of the first kind, and the cladding part is given by a modified Bessel function of the second kind. The mode function and its first derivative are always continuous at the core–cladding interface.
Various fiber parameters, in particular the numerical aperture and the V number, are originally defined only for step-index fibers, even though effective values are sometimes used for other fiber types. For large V values, the number of modes is proportional to V2.
Deviations for Real Fibers
Deviations from a step-index profile can result from certain techniques of fiber fabrication. For example, the index step can be somewhat smooth – more precisely described with a supergaussian function. Single-mode fibers frequently exhibit a pronounced refractive index dip at the center. In some cases, deviations from a step-index profile are intentionally used in order to achieve certain guiding properties. For example, a region with depressed refractive index between core and cladding can introduce an additional cut-off wavelength, above which the propagation losses become very high.
Numerical Problems with Step-index Profiles
Although the step-index profile is mathematically very simple, it can be somewhat problematic in numerical simulations of beam propagation. Much lower numerical errors may be achieved e.g. by replacing a step-index profile with a supergaussian profile of high order, looking quite similar to the ideal rectangular profile. The index transition should be smoothed just such that it is sampled with a few numerical grid points. In that way, one may accurately simulate a fiber with nearly the same mode structure is a true step-index fiber. Anyway, real fibers usually also exhibit some smoothing of the core–cladding interface, caused by diffusion in the fiber drawing process before the fiber is cooled down.
See also: fibers, single-mode fibers, multimode fibers, numerical aperture, V number, cut-off wavelength
and other articles in the category fiber optics and waveguides
This encyclopedia is authored by Dr. Rüdiger Paschotta, the founder and executive of RP Photonics Consulting GmbH. How about a tailored training course from this distinguished expert at your location? Contact RP Photonics to find out how his technical consulting services (e.g. product designs, problem solving, independent evaluations, training) and software could become very valuable for your business!


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OK boss I need 30 days off. I think I might be allergic to work and we best reintroduce it slowly 🙂
I often say that "dairy is fine and even healthy if you tolerate it." But what exactly does that mean? How do you know if it's "not okay"? You could be reacting poorly to the lactose, the casein, the whey, or all of it. You could just ditch all dairy forever more and be perfectly fine – but you shouldn't eliminate a food group, especially one as delicious, nutrient-dense, and potentially rewarding as dairy, unless you absolutely must. Plus, it's just good to know what you can and cannot tolerate. You don't want to tiptoe through life, scared of food because you've never taken the time to determine your ability to tolerate it. You want to be empowered with knowledge and venture forth boldly – or carefully, if caution is warranted – through the cheese aisle.
The most common dairy components that people have trouble with are lactose and casein, with intolerance to each presenting differently. Let's look at both.
Lactose intolerance occurs when people stop making lactase, the digestive enzyme located along the small intestinal wall that breaks lactose into glucose and galactose for easy digestion. This usually occurs around the age of four or five (lactose intolerance is incredibly rare in infants, for obvious reasons). Without lactase, lactose is instead metabolized by bacteria, which can cause stomach upset, flatulence, diarrhea, bloating, nausea, and a host of familiar but unwelcome gastrointestinal symptoms also seen in FODMAPs intolerance. In fact, the disaccharide lactose is a FODMAP. Lactose intolerance generally isn't life threatening (unless you're a baby who depends on a lactose-containing food) but it is annoying and can make life difficult and unpleasant.
Causes: Most lactose intolerance develops because people stop producing lactase after weaning. No more breast milk, no more need to expend the energy necessary to produce lactase. This is usually genetically determined, and people with milk-drinking ancestry are far more likely to possess the gene(s) for lactase persistence (it takes just one copy to keep making lactase into adulthood).
Some lactose intolerance is transient and stems from damage to the epithelial cells lining the intestine, which are responsible for producing lactase in the gut. If something like viral gastroenteritis or food poisoning damages enough gut lining, lactase production and thus lactose digestion may be hampered for the duration of the sickness.
Other lactose intolerance stems from gut dysbiosis. Many gut bacteria, particularly Lactobacillus, produce lactase that help the host (that's us) break down and absorb lactose. If your gut flora composition is missing the right species or overcrowded with the wrong ones, lactase production may suffer.
Prevalence: About 75% of the world's population shows decreased lactase production into adulthood, but distribution varies wildly by ethnicity and nation. Looking at this global map is probably a better way to understand the prevalence of lactose intolerance than throwing out a single number. Among Northern Europeans, who have a long history of dairy consumption, prevalence is around 5%. In most of Sub Saharan Africa, where dairy is rarely consumed, lactose intolerance nears or surpasses 90% prevalence.
How to determine: The medical profession uses two main tests for determining lactose intolerance. Both involve the test subject consuming a lactose-rich drink. The hydrogen breath test measures the amount of hydrogen in your breath. If you're unable to digest lactose, any lactose you consume will make it to the colon to be digested by hydrogen-producing bacteria; this hydrogen will show up in your breath. Another option is the blood glucose test. If your glucose doesn't go up after eating lactose, you're not cleaving it into digestible monosaccharides and you are probably lactose intolerant.
At home, a simple test is the oral challenge: eat some lactose powder that you've mixed into water and see if any of the previously mentioned symptoms arise. Start with 25 grams of lactose, which is the amount found in two big glasses of milk. I would advise against using milk itself, since milk contains both whey and casein, and it might be difficult to parse which component you're responding to. Even though lactose powder is a processed, isolate, refined component, it doesn't really matter much since whole food lactose is identical.
A dairy protein (whey or, more commonly, casein) intolerance is different than a full-blown allergy. In an allergy, consumption of the offending food elicits an immediate, acute, unmistakable immune response. You might get severely plugged sinuses, itchy skin, hives or rashes, hypotension, diarrhea, vomiting, an elevated heart rate, and have difficulty breathing. Tests can confirm it but you'll probably already know you're allergic. If a swig of milk causes anaphylaxis, you don't need a post on MDA telling you to drop it for 30 days and reintroduce it. You're already in the know.
Intolerances to the proteins in dairy are a bit more confusing. Some of the symptoms are similar to, if milder than those of allergic reactions. For some people, it manifests as constipation. For others, diarrhea. Still others get tingly fingers, joint pain, and a foggy head. Whatever the symptoms of a dairy protein intolerance, they usually take longer to appear, making identification difficult. Plus, little scientific consensus exists on the nature of dairy protein intolerance. There are no universally accepted lab tests and few medical professionals will be able to help. Casein seems to be the most common dairy protein people are sensitive to; it's far more rare for whey to be an issue.
Prevalence: According to population-based studies, the prevalence of cow's milk protein allergy ranges from 0.25 to 4.9% of young children. It's less prevalent among adults and older kids. Official numbers for milk protein intolerance prevalence are unknown because the condition itself is relatively unknown in the medical community.
How to Determine: You can do skin prick tests or shell out the dough for expensive food sensitivity lab results (that may not even tell you anything definitive), but the gold standard remains the food challenge: strict avoidance of the suspected food until symptoms subside followed by an oral challenge.
It seems like the simplest way to perform an oral challenge would be to eat some whey isolate or casein protein powder. After all, that's just whey or casein, right? That may work, but I don't think the results would necessarily transfer over to other sources of whey (like milk) or casein (like Greek yogurt). Unfortunately, the way we process dairy seems to change the structure of the proteins and, thus, their potential for reactivity. Fermentation of yogurt alters protein peptides. Heat treatment has been shown to make casein more allergenic and resistant to digestion by infants, while kids with cow milk allergy, for example, can tolerate baked milk fairly well – although that may be a function of quantity since "baked milk" is shorthand for "baked goods containing milk," which are mostly flour and sugar, not milk protein.
So, given the fluid nature of dairy protein in response to processing, you may have to determine your tolerance of specific types of dairy to get an accurate picture.
The basic idea is to remove all dairy for at least 30 days. This gives your body a reprieve that, according to some, is necessary to re-sensitize your body to potentially problematic proteins. If dairy proteins are inducing a low-level inflammatory state that lasts for days or weeks and muddles the message, you need a solid chunk of time without any for reintroduction to provide accurate information. So skip the cheese, the milk, the cream, even the butter (I'm sorry) for 30 days if you suspect you have a dairy intolerance. Then, introduce dairy foods one by one, giving yourself two or three days to ensure lack of latent response before trying a new one.
Casein-rich foods: most cheeses, Greek yogurt (yogurt with the whey drained), cottage cheese, casein protein powder
Whey-rich foods: ricotta, whey protein powder
Foods with casein and whey: milk, yogurt, kefir, butter
Causes: A major, and in my opinion likely, candidate for the cause of dairy protein intolerance is intestinal permeability, or leaky gut. An overly permeable intestine (all intestines are permeable to a certain degree; it's excessive permeability that's the main issue) allows protein fragments from the digestive tract into the bloodstream. When the immune system identifies these errant proteins as invaders, it does what it does in response to any other invading pathogen: mount an attack and fortify the body's defenses by releasing histamine (which tries to get rid of the "pathogen" by inducing diarrhea, sneezing, runny nose, watery eyes, and all the other symptoms you might get from an allergic or intolerance reaction). In a perfect world, casein may not be inflammatory in and of itself, but its presence in the bloodstream can invite an inflammatory response.
Say you've figured out you have an intolerance but you still want to eat dairy. What can you do?
If it's lactose intolerance, you can beat that. Chris Kresser explains how to go about it.
Try different kinds of dairy. Try raw. Try fermented. Try grass-fed. Try organic. Try sheep. Try goat. Try camel, even. Try hard cheese, aged cheese, soft cheese. Try yogurt or kefir. Try ghee. Try A2 dairy. In other words, you may not be intolerant of all forms of dairy.
Fix your gut; make it less permeable. Easier said than done, I know. Here are some things to try or track to tighten up those tight junctions:
The main message here is: Be methodical so you know what's really going on. This is where The Primal Blueprint 90-Day Journal will really come in handy.
What do you think, readers? Do you suspect you have a problem with dairy? Think you'll give it a shot and try to get to the bottom of it?
Thanks for reading, all!
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OK boss I need 30 days off. I think I might be allergic to work and we best reintroduce it slowly 🙂
You made me snort my drink. 😀
I gotta try that one at work for a good laugh.
wow I did it , my boss is very understanding and he gave a gift, very pretty pink slip 🙂
All of this information is fascinating, but absolutely overwhelming. I cannot seem to keep track of solving and keeping track of all the things that are going wrong with my inflammatory conditions and how to resolve them; and, I am very well educated, extremely interested in the topics and truly want to get well. I have been dealing with these issues for over 20 years and there is so much conflicting information (believe me, I have tried, it seems, almost everything!), I do not know what to do anymore.
You need to read this:
And then possibly stop reading 😛
If you can't solve your issues with diet it may be time to find a Naturopathic Doctor who can naturally push your body into the next steps of healing!!! I am on the same path only I have only felt like crap for 7 or so years. I think it's time for me to see the pros work their healing magic because diet/exercise alone wasn't enough.
And NEVER underestimate the power of STRESS. Stress could be the ONLY piece of the puzzle for some because it has the power to cripple every bodily system and cause chaos in your body if not kept in check. A sample:
I sympathize with your efforts to improve your health–I've been a vegetarian, moving on to veganism and raw food diets for years. Recently I was diagnosed with a dairy allergy–not a sensitivity/intolerance and the dr. suggested I stop dairy. Long story short, I no longer get severe sinus infections (10+ per year that required toxic rounds/strains of antibiotics and loss of work). In July 2013 I adopted the Paleo lifestyle. In addiiton to feeling phenomenal, I no longer take antihistamines for allergies!
Don't know if this will work for you or not, but it is worth a try and only costs $219 if you pay cash instead of trying to get insurance to cover it. I had major diarrhea issues and went to a naturopath who had me tested at Great Plains Laboratory in Kansas. The test to request is their IgG Food Allergy Test w/ Candida. It pinpointed many food sensitivities which I initially followed. It was very restrictive so I tried to just stay away from the foods that tested either in the moderate or severe range and am still doing well. I had my nephew tested also (he has Inflammatory bowel syndrome and Rosacea….both autoimmune issues) and since he has discontinued ingesting his highest rated foods he also has improved. Hope this helps.
Amen Brother;)
My son has gastro paresis, it took them 21 years..from a baby to adulthood to work this out. Sometimes the medical profession are hopeless. There are other issues, I asked the dr to get a fructose test which will be done this week. My daughter now is having issues. Write all the issues, do research and show dr what you have come up with in main points. Their knowledge will point you to right tests and eliminate not likely scenarios. E.g. daughter gets diarhoea after eating yoghurt, that dr says eliminates lactose, but could be casein.. Good luck, keep researching.
get the book allergy solution by leo galland
I have a pattern where I'm fine eating dairy at first, but after a week of daily dairy I start to get gastritis (sensation of burning in my stomach) which can become pretty uncomfortable. No other symptoms. I've never understood this. The worst offenders are butter and yogurt. Even the finest pastured full-fat yogurt, if I eat it every day, will take me down. Cheese seems to be the easiest on me. Maybe whey is the problem.
Hmm, my wife complains of this too – stomach pains if she eats yogurt for more than two consecutively. Every once in a while doesn't bother her at all. Cheese and butter are fine for her.
I LOVE dairy foods and alas, cannot eat them at all anymore. I have tried everything, and I do mean everything (raw, pasturized, 100% grass-fed organic, ghee, yogurt, milk, butter, etc, etc, etc), but I react to all of it with skin and sinus issues the next day. I guess I could have some leaky gut going on and if I fix that I could try the dairy again… I'll report back if I ever manage to fix that.
I have the same responses….my problems with eczema improve almost as soon as I eliminate dairy, and I have tried A2 cream, etc. without much difference. The sad thing is, I believe beef may also be an issue since it is cattle protein, and I used to feel puffy and uncomfortable with it; however, I have been adding fermented foods (kimchee, sauerkraut, real pickles) and I seem to be having better results, even with beef. The heart rate test is one easy way I have determined other allergies, such as grains way back in the day. I am looking to see my chronic sinus problems improve….that will be a genuine miracle! Thanks for your comment!
I have something similar with dairy as well. When I lived in Texas, I drank raw milk and I always had a bit of eczema, but nothing major. We moved up to Jersey, where it's illegal to sell raw milk, so I switched to organic whole milk. Within a week, I had the worst flare ever, so I had to go (mostly) dairy free. I can tolerate butter and goat / sheep dairy, so I eat that. It's sad, though – I miss my milk!
For me it's Ice cream, with in 2 to 3 mins of taking my 1st bite of Ice cream my throat on the left side gets a wierd itch, then i sneez a few times and immediatley get stuffed up Watery eyes and really flemmy, usually last for 30 to 45 min then im ok again
Hideho neighbours,
In a lot of yogurt products and other dairyish products, you'll find carrageenan..
Checked online, it is a known cause of bowel inflammation. Go figure..
So when we think we're eating yogurt for our bowels, we're ingesting carrageenan at the same time.
There is greek yogurt out there without it, found that so far.
The most pure natural yogurt I know of is from Seven Stars Farm. No other ingredients at all, just organic milk and cultures. Get the plain, whole milk kind- there's a layer of lovely cream on the top.
The farm is in Phoenixville PA; we visited it (unannounced) and saw contented grass fed Jersey cows coming in for milking time. The yogurt is sold in natural food type stores. No carrageenan in it, which folks SHOULD avoid. A friend told me when she worked in research for a pharmacuetical company they used carrageenan to give the rats arthritis so they could test the arthritis drugs.
+1 re. Seven Stars Farm Yogurt – it's the only yogurt I'll buy.
Plain, full-fat goodness mmm…..
If there's a leaky gut, one small snack of dairy might not be enough to induce a reaction, but regular dairy might tip the balance, perhaps?
Easy enough to avoid carageenan by making your own yogurt. 🙂
For years I thought I was lactose intolerant, until one day I dared to have a cup of organic milk, and lo and behold my body loved it. No symptoms at all. Turns out, I'm not lactose intolerant, but there's something else non-organic milk that I can't have. I have no idea what that something is though. Anyone have any ideas? I'm guessing it's some sort of chemical or hormone, but maybe someone can shed some light on this…
All organic milk that I have come across is UHT (Ultra High Temperature) Pasteurized. From my understanding this process actually alters the casein.
"Not only do pasteurization and UHT processing kill off the enzymes present in milk needed to digest the casein, the casein itself is altered to the point of being indigestible"
Source: http://www.foodrenegade.com/just-say-no-to-uht-milk/
Perhaps you are allergic to casein and since it is no longer being digested your issues have disappeared?
The homogenization and pasteurization of milk and milk products creates a "food" the body does not recognize, and hence can become problematic (and yes, I am reducing the science to simple terms for the sake of clarity).
Most people who claim to be "lactose intolerant" will actually not react to fresh, RAW milk…
I stopped drinking milk in my 20s, for ideological reasons, then decided to try it again about 7 years later to see if I could actually digest it. It tasted awful, I could barely get down an ounce. Then about 1-2 hours later, I started to smell like stale milk. Diarrhea at 4.5 hours, then that was it. No more milk for me! I can tolerate small amounts of milk in baking (which is another story) but even there I can overdo it.
Interestingly, my mother told me I couldn't tolerate whole milk as a baby and needed 2%, but I don't seem to have any problems with cheese or butter now. I have no idea what that's about.
My dairy issue is complex. I can eat cheese with no apparent distress, but milk and cream are two things that I think it is accurate to say I am addicted to. I was already wheat and sugar free when I eliminated dairy for 30 days and in that time I promptly lost 12 pounds. I am not sure if I eliminated bloat that was caused by the dairy or what. I know that I feel lighter and better physically without it, but it has been a co-habit with sugar so it is a hard thing to put down. Though that may be the best reason to do just that.
I have a problem with losing weight while eating dairy. When I went on an auto immune diet, I lost 15 lbs in a month, huge for me. I think dairy is addictive for me because if I start, I want more and more (of course it is just delicious….) I wonder if it is an A2 cow thing. Or is it just the lower calories that cause the weight loss – I can eat a lot of dairy when I do it. I also do not feel symptoms that I can link to dairy, but I do have a cronic low level inflammation.
I typically avoid dairy like the plague, but today being Christmas Eve, I threw all caution to the wind and had a cup of lactose-free egg nog. It gave me a bit of a bellyache and an hour later, I need a nap. Not worth it!
There are other issues that can contribute like stomach PH and people taking stomach acid blockers preventing proper digestion:
There's also good argument that casein hydrosylates open up tight junctions in gut if not properly digested. http://high-fat-nutrition.blogspot.com/search/label/Casein%20vs%20gluten
Also keep in mind that partially digested milk protein peptides have trigger morphine receptors in the brain. (similar to wheat)
Also consider that the types of proteins in modern cow milk are different than the proteins that were in most old time cows (pre 70s). The world has been converting to using mostly Holsteins which produce A1 protein milk but old school cows (and goats, sheep, etc) produce mostly or all A2 protein milk. A1 milk seems to release much more BCM7 which is a morphine like substance and ability to clear BCM7 from the system has a lot of genetic variation. Controversy about A1 and A2 milk is beginning to heat up, here is some info on A1 vs A2 protein milk: http://www.a2milk.com.au/faq.php
Early research on A1 vs A2 has been very interesting and if it pans out, could explain a lot. Plus the jury is still on effects of homogenization, pasteurization, and filtration (all of which have potential to change protein structures), addition of permeate to water down milk, use of growth hormone and antibiotics, use of GMO feed, lack of grass feeding, rampant udder infections, and large quantities of pus now present in most milk supplies. The milk of today is vastly different than the milk of the past.
I've always been somewhat puzzled by my bodily responses to dairy. When I was a kid and clear up to my 20's in the Army, I drank tons of milk, ate cheese, cheesecake, you name it, and never got the correlation to the fact that I frequently got sore throats, sinus infections, etc. I never experienced any gastrointestinal distress from dairy products, but went cold turkey years ago when I realized that it caused other problems. From what I read in your article, I get that it's likely a protein issue. 2 years ago 1 tried some raw cow's milk (1 large glass) and it was wonderful and I had no problem. Perhaps it becomes an issue with quantity. Good to read everyone's input.
Great timing! This is such a hot topic these days. Why should I stop using dairy when I know that I don't have an intolerance? (For the record, I've done several Whole30 and eliminated for the entire time.) Why does that make me less paleo? Isn't this lifestyle about learning more about our own bodies and less worrying about other's?
I'm thrilled to have a post that I can easily site now. thanks!
I think dairy is related to lifetime seasonal allergies for me, but cutting it out may only fix the problem if I also cut out grains. the last two spring seasons have been wonderful – that's when I went from primal to Paleo. I am enjoying some dairy during the off season, though I think it contributes some congestion.
I'm new to this whole dairy free life. I decided 2 days ago to go off dairy to see if it would decrease my allergy problems which was causing me to loose my voice! I haven't even been able to sing for months! After several ENT visits and 2 rounds of steroid pills which helped a little I decided to see if going off dairy would reduce post nasal drip and nasal congestion which I believe was causing my voice to my voice to be so raspy and weak. I love cheese, milk, ice cream and have grown up on all of it but now that I'm in my 40's maybe my body can't handle it. Karen, do you have any ideas of what I should do? I don't even know if I'm allergic to dairy but I'm desperate to try and figure this out! I did the allergy shot test but it. nothing really showed up on that except for being allergic to dust, pollen, animals, etc. Thanks for anything you can tell me!
I'm a singer and experiencing similar problems. I've spent thousands of dollars going to different specialists with several different diagnoses (acid reflux, Sensory Neuropathy, degenerative cervix disease) over the past two years. I've quit doing any singing gigs because I wasn't sure if I could get through the whole gig. I decided to give up dairy two weeks ago, and lo and behold my voice is making a remarkable improvement. I think I'm on the right path. Now I just need to narrow down the part of dairy that my body doesn't like.
I am lactose intolerance. I can eat some yogurts, and mozzarella cheese. I can't drink milk, or eat ice cream. I found that taking Lactaid, and probiotics really help to prevent gas. My GI problems got much better after eating a low carb, high fat. No sugar, no grains…FTW!
I have the same problem with ice cream, haven't had it in years, and I love ice cream.
This article comes at the perfect time because I'm exploring lactose intolerance for my 2 year old son. He's always been gassy/colicky since he was born and has always had issues sleeping. I never suspected milk or dairy until he had the stomach bug a few weeks ago and the doctor told us to cut out dairy for a week until he was better. Well that week he didn't have milk he seriously turned into a different kid! He was happy, calm, not gassy, and slept 12 hours straight at night! That's when I started to think maybe dairy was an issue for him. Talked it over with doc and it was suggested we try lactose free milk and see if it makes a difference. It's only been a week so it's hard to say at this point, but sleep has been good so far. Doc said it runs in the family, which makes sense since my father is very lactose intolerant and I have recently not been able to drink milk or eat ice cream without getting stomach cramps. My only concern with lactose free milk is that I can't seem to find organic lactose free whole milk (my son is on the skinny side and I'd prefer to keep him on whole milk at this point) and they are all "ultra-pasteurized" which I've read is more processed and less nutritious.
I have the same problem with my son. We've observed issues with dairy with him throughout the years and eliminated lactose and saw improvements but then reintroduced dairy when he got past those milestones. Such as colic as a baby (no dairy for me either), wetting the bed more with dairy, sleepwalking at night more with dairy, etc. We also tried a sort of half hearted GF/DF approach with more consistency on the GF side and focusing on lactose versus casein.
This winter, he's had constant ear infections and fluid in his ears. This is affecting his hearing and we've eliminated all dairy and casein rigorously in an attempt to avoid ear tubes. We did this about 10 days ago and I can't believe the difference in him! He is speaking in a more natural manner, more socially clued in, not complaining of being tired, smiling so much more, making new friendships at school, not making weird noises and gestures, and not constipated. I feel like we've unlocked his true self. He is not autistic, gets great grades at school, and has an extremely high IQ but socially he was very behind and often disruptive. I felt like he was rarely emotionally present with me and we had decided on counseling and play therapy for him although he's only 6. I am so thankful to God that we have finally completely eliminated all dairy and that we can see the real him.
I don't know if there is a lactose or whey component but there is definitely a casein because we've tried eliminating lactose before but still including raw cheeses and butter with some improvement but not as dramatic results as we are seeing now.
I know I have always been a bit sensitive to milk, as a kid I had chronic colic and terribly painful gassy tummy so often. Ice cream in particular makes me feel awful and I've excluded that for years, preferring coconut ice cream. My husband has eczema issues and candida issues and I suspect a link to dairy as well.
We are just starting our exploration, and taking it one day at a time but I find the following fascinating. I haven't had time to fully vet all these facts but I wonder if it is really true that people typically just react to either casein or lactose but not both, when lactose intolerance is already so widespread. From what I read, casein and soy have a similar protein structure, so there may be issues there. I personally definitely do better with raw cheese or blue cheese and kefir and worse with milk, ice cream, butter, and yogurt. This suggests lactose as the culprit to me (sour kefir and hard cheeses probably have less lactose). But from what I understand, lactose symptoms are mostly digestion and elimination related and what I experience is brain fog, disorientation, and mucous. From what I've been reading, these are symptoms of casein, not lactose. This would also go for what we've been observing with my son. So I think it's quite possibly there's an issue with both. Or a leaky gut. Or all of the above.
Are any of the issues raised above related to beef intolerance? I have been getting an upset digestive system after eating beef, and I am also lactose intolerant. Thanks for the informative article, BTW
My brother can't eat beef. It makes his hands and fingers hurt. Beef is high in arachidonic acid, which causes inflammation in some people. Try bison instead.
Hi Walter, are you having trouble with ground beef? A lot of ground beef has lactose added to it to retain freshness.
Very thorough article. I did the ALCAT test this Spring and it showed I had a severe intolerance to whey. I cut it out (and my other severe intolerance, white potato) and almost immediately lost weight. I am debating on trying them again since its been so long. Hoping all the probiotics have helped too.
I like the new, fresh taste of whole, organic milk–and org ice cream, and can tolerate it, too. To some degree. Having reduced my dairy to no more than A serving per day, and having gone OFF dairy for some 5 days at a time, as well as grains, I can tell you that it is a fact that: "I cam even feel just one serving of dairy, and grains, too, when I add them back, This is not in the form of GI Tract symptoms, but rather in the soreness that comes back into my musclo-fascia body the next morning…
My other food/healer guru, a very passionate micro-biologist researcher and naturo-pathic healer, is a STAUCH ADVOCATE AGAINST DAIRY and GRAINS, and who likes most of your ideas, but really DISAGREES with your slipping towards dairy as a paleo guru.
The bottom line is, in the final analysis and to cut to the chase, we are not as a biological species ready for proper dairy consumption as adults, even in the face of 8K yrs of potential micro-evolution…so, we are better moving towards little to NO dairy, except goats milk…
I've looked into the milk and ice cream and yogurt issue versus cheese and butter issue. Turns out it is the lactose if milk or certain yogurts causes reactions.
Kiefer is 99% lactose free and I can digest it fine even as a cheating vegan who has it once ever three months. Creamy cheeses not so much, harder cheeses are fine for me. Icecream are no go. Butter in small quantities are a ok! (Who uses a lot of butter when cooking paleo is beyond me anyway. I'm not paleo but I've come to appreciate Mark's blog and writing because vegan and raw isn't for everyone and there is useful information that the vegan community could benefit from here. Either way, Butter being ok on a paleo lifestyle never means to use a pound of it at one go anyway.
Tried and true on the paleo/raw/vegan front. I was vegetarian for 18 years and decided to amp it up. my husband went vegan with me over a year ago and he didn't respond well. Lost too much weight and he looked tired all the time. Granted I'm a creole lady and he is Russian/Lithuanian. Which might explain things in terms of genetically based diets. Since reading the daily apple I began thinking, maybe my husband is a caveman lol. And yes, he is :D)
Lactose can be more of an issue for most people I think either way because he also can't have a ton of milk, but he can throw down on cheese as much as he wants. Isolated whey which has less lactose seems to not bother me, but full fat, full cream, lactose cauldrons of evil do.
I guess the key is just listen to your body and don't force things. And I do think ancestry plays into it. My husband and I are like night and day racially and genetically, and we respond to diets this way too. Even so, dot do an ancestor based diet either, we are evolved creatures and some things still may not be a good option for us as it was to our forebears. Native Americans smoked tobacco without overwhelming ill effects. my father did too, now he has cancer, his genetics didn't protect him from it.
Research, try it, do what works 😀
In the 1960s, middle-class women didn't breast feed, so cow's milk was given to newborns. Apparently, I had terrible colic and severe gas pains on cow's milk, so the doctor "prescribed" Karo (corn syrup) and Carnation (which is made of milk, right?). Weird. Hard to believe I even developed well on corn syrup. They finally transitioned me to milk because I remember drinking it in school up until I was 13. At that point, I got severely bloated every day after lunch. The doctor prescribed Reglan, which caused blurry vision, muscle spasms so bad I couldn't walk and landed me in the emergency room. I stopped drinking milk and my symptoms got better. So, I know I'm lactose intolerant. I can eat aged cheese, like Cheddar, and buy a brand that has been aged long enough that no lactose is left. However, it wasn't until I cut out dairy completely (to see if weight loss would be easier) that I realized that dairy makes me constipated. I still have cheese once a week, but always as a condiment, sprinkled on a salad. I use a potent cheese, which gives a lot of flavor, with very little needed. So, maybe that makes me casein-sensitive too.
It almost makes me want to cry thinking about how much better the access to knowledge is these days. When I was born in '57, I apparently had severe colic and would cry most of the night and couldn't sleep. Our doctor obviously didn't have the knowledge to even suggest taking me off cow's milk and corn syrup, but he did prescribe phenobarbital to force me to sleep through the night instead of catching most of my sleep during the day from sheer exhaustion. I realize it must have been very hard on my parents to have a screaming baby at night, but I've had to deal with insomnia my whole life (and have just started getting a handle on it because of all the research I've done in that area).
Too bad they didn't think to get to the root of the painful colic instead of drugging me as an infant. Parents are SO much better informed these days and it makes me happy for all the little ones out there with similar problems….
Try a GOOD daily high-potency multi-B, and Mg chloride spread on your body from below the breasts to above the pubic bone. Without lab tests, it is tough to determine the cause of your problems… probably hormone and/or cortisol problems as well… besides any dairy issues.
Thank you, Mr. Paleo, I really appreciate your input, and will try the Mg chloride cream. I'm taking a good multi, plus B's, and I've been thinking I should get one of the tests some have mentioned through Cyrex Labs. Perhaps that will cut to the chase? I know a lot of women in their 50's are doing the hormone replacement therapies, but I'm very wary of that route; lots of conflicting theories out there.
Take care and thanks again…
When I was a kid I used to consume a lot of dairy with no problems at all – bowl of cereal for breakfast, yogurt and milk during the day, glass of milk every dinner etc. Then in my early mid 20s I started to get mild diaherrea from it. Took a while before I realized that was the cause. I switched to toast in the mornings and could tolerate a small amount in my coffee, some cheesse with meals and occasional icecream etc. with no problems at all.
Fast forward to my early 40s, switched to Paleo and dropped dairy completely except occasional part of a cheat meal.
For many years I had been getting ocassional large pimples / boils on my legs. It took a couple of years to make the connection and many months of observation to confirm it but something in cheese (especially soft cheese), ice cteam etc. was the cause of the pimples. One or two days after eating dairy I would get one or more large pimples depending on the "dose" I had eaten. Theyd take often a week more more to heal.
A few weeks ago I started working on improving my gut flora to see if it would help with some other minor health issues. Probiotics, kefir and resistant starch. Then I went on vacation for a week and splurged a large part of my yearly 20% eating and drinking large qtys of everything I shouldnt … but with no reaction to any dairy. I wasnt trying to test my dairy tolerance and didnt go overboard with it, but I did eat icecream amd pizza enough times to give me a lot of problems in the past.
When the silly season is over I'll have to try a more controlled test. But right now I think I may have "cured" my intolerance unintentionally.
BTW … took me a long time to make the connection and then "prove" dairy was giving me pimples / boils on my legs. Seems like a strange reaction. Anyone else ever have this?
James I too have been wondering if pimples on my scalp have anything to do with consuming dairy. A few times lately I have given up dairy to see if that was what was causing my sinus problems and sneezing and noticed that the pimples cleared up only to return when I had dairy again. I thought I was imagining it but maybe not.
Dairy provokes acne, and especially cystic acne, on my face and scalp. When I stopped consuming dairy to see if the acne would diminish, the night-time problems I had experienced with stuffy nose and stiff, achy knees cleared up (the nasal stuffiness within 2 days of eliminating dairy; the knee problems took a couple of weeks to vanish). That was 15 years ago. I adore dairy and have experimented with various forms; it all provokes acne if eaten even in small amounts 2-3 days in a row. Even butter at 2 tablespoons/day (up to 1 T/day is ok). Haven't tested my tolerance for ghee or clarified butter. The good news (for a dairy lover): I can get away with small amounts of cheese or ice cream on an occasional basis.
I never knew the lesions on my scalp could be related to dairy!! I've been to a dermatologist and tried several different medications for over a year and nothing has cleared it up. Just 2 days ago I went off dairy to see if it would decrease my allergy problems which was causing me to loose my voice. I haven't been able to sing for months! After several ENT visits and 2 rounds of steroid pills which helped a little I decided to see if going off dairy would reduce post nasal drip and nasal congestion which I believe was causing my voice to be so raspy and weak. I love cheese, milk, ice cream and have grown up on all of it but now that I'm in my 40's maybe my body can't handle it. Do you have any ideas of what I should do? I don't even know if I'm allergic to dairy but I'm desperate to try and figure this out! I did the allergy shot test but it. nothing really showed up on that except for being allergic to dust, pollen, animals, etc. Thanks for anything you can tell me!
I stopped drinking milk about 3-4th grade, couldn't stand the stuff. Mom always sent it in my lunch and I started pouring out on the way home from school. I love cheese and yogurt, not a big ice cream fan though. I've always thought that even as a child I knew somehow that I was lactose intolerant, and shouldn't be drinking that stuff.
Some things my allergist taught me about dairy allergies – Sometimes you react to whatever the cow had been eating, especially various grasses, not the dairy protein itself. Of course, it could be corn or soy, too. I had all the skin prick testing some years ago and tested positive to quite a few grasses, things cows likely would eat in various seasons. But I did not react to dairy on the skin test, but the allergist told me food allergy testing done with skin tests is not as reliable as testing for pollen, mold, etc. Sometimes it can point you in the right direction, but as Mark stated, you really need to do an elimination diet and then a careful challenge later.
So the dr said I might react to dairy during a particular season when the cows ate certain grasses at that time, but do just fine with dairy in another season. Just something to keep in mind.
Also, the allergist had his patients return 24-48 hours after the skin prick tests because not all allergic reactions are immediate. They can also be delayed and indeed I had a couple of allergies that did not show up as welts right away but developed slowly over 24 hours, getting increasingly worse. He said those are the most dangerous. You can slowly get sicker and sicker and it becomes hard to pinpoint the culprit. He told me you can have a true allergic reaction as much as a week later and, of course, since we've eaten so many foods by then, it's hard to know what really caused the problem. An elimination diet may not be easy, but it's often the only way to really find out what foods (and most often it's more than just one or two) you're allergic to.
Also remember dose is key! A little of one food might not bother you, but a little of several that you're allergic to will "fill your allergy bucket to overflowing" – the dr used the analogy of a bucket to illustrate that you don't experience the symptoms until you reach a point that overwhelms your body.
Just some thoughts…
Everything you just said happened to me except that I didn't follow up on the delayed reaction to possible allergies. I just started my elimination diet on dairy to see try and figure out what is causing my nasal congestion which caused me to lose most of my voice. I've been drinking almond milk instead of cow, no cream, butter or cheese. I really want a slice of pizza and wonder if the mozzarella is going throw things off. I'm only on day 3 so I don't know. I've used steroid shots and pills to keep my allergies at bay. Even swimming in a pool majorly triggered my allergies, so I really like your bucket analogy! Any ideas you have would be super helpful as I am still a complete novice in this area. Thanks!!
For me the dairy intolerance is pretty clear-cut, after eating a bunch of dairy product I can clear out an entire football stadium. Strong men flee in fear of the gas cloud that is enveloping them. The U.N. assigned six people to monitor me 24/7 and threatened to impose sanctions if I continue to consume dairy.
For 40 years, I drank milk, ate ice cream and enjoyed butter. (Never liked margarine.)
I also had terrible hay fever (Rhinitis) and was to the point a few years back of taking Zyrtec in the morning and Benedryl in the evening. Yet, my nose was still runny and I felt continually clogged up.
I then read a book my parents had regarding sugar allergies. In the book, the author mentioned anecdotal evidence of people with dairy allergies having bad mucus production. The lightbulb above my head went off and I stopped drinking milk, eating cheese and – shudder – ice cream.
Instantly, my allergies went from horrid to barely noticeable. I still take Zyrtec most days, but that is about it. Anything with Whey or Caesin triggers the rhinitis. If I stay away, I'm fine.
This is a superb report on a confusing subject.
It's a pleasure reading your posts.
Merry Christmas.
Read maybe 40 years ago that homogenization "straightens out" naturally "bent" lipid molecules allowing permeation directly into gut thus wreaking cardio havoc. Haven't had whole milk as such since. Meanwhile, casien products (cheese and so on) affect me just like meat: small quantity (4-6 oz.) with plenty veggies=no problem.
Mass quantity (like a 16 oz.T-bone steak or a brick of cheddar)=constipation and possible aggrivation of my chronic diverticulitis (heridetary exacerbated by years of SAD diet)
For years, I thought I was allergic to dairy and wouldn't touch anything with dairy in it with a ten foot pole, then I found out I tolerate sheep dairy just fine, and nowadays I find that I tolerate fermented dairy fine as long as I don't eat any grain
Whatever it is, the problem is only with American dairy. I can't tolerate any of it! Lactose, whey, casin, etc, HOWEVER, I can eat dairy from Ireland with NO problems whatsoever, so, my issue is not with lactose, whey or casin, it's with whatever they are doing to it in this country! If you have problems tolerating dairy, go to the store & buy some Kerrigold cheese & give it a try, you might just find that you are not lactose intolerant at all, but intolerant to your body being used an experiment by the US dairy industry!
A little correction: the process to make italian ricotta (or paneer, which is the indian version) is to heat milk without bringing it to boil, add acid (vinegar or lemon juice for example), keep steering and hot until it curdles completely, finally filter through a cloth.
In short, it is strained yoghurt without the fermentation. This makes ricotta a concentrate of fats and caseins (not of whey).
My 2 cents 😉
Dairy is also full of corn derivatives- bad news If you are sensitive to corn or if you have a corn allergy. Many people have problems with corn but don't know it, e.g., MSG, Aspartame, ascorbic acid, and so on. http://www.cornallergens.com/list/corn-allergen-list.php
Why doesn't anyone ever talk about the ability of dairy to cause headaches and even migraines? I've done a lot of experimenting with my diet over the years: vegan, macrobiotic, food-combining, etc etc. When I tried an Ayurvedic diet, which had me increase my already high dairy intake, I experienced the first migraine of my life — absolutely horrible! It lasted 24/7 for 6 days straight; after the 3rd day I couldn't function at all. Imagine my surprise when I researched causes of migraines and found the top 3 websites listed dairy consumption on their home page! Why isn't this more common knowledge?
So I went dairy-free for 5 years and never had another migraine and even the "little" headaches went away that I'd been experiencing several times a week since I was a kid.
Recently I've been experimenting with adding dairy back into my diet. I've discovered that I can enjoy a little bit every day. Butter and full-fat greek yogurt doesn't seem to cause problems, but the headaches start up again if I overdo it with cheese and especially milk (organic or conventional) possibly because only pasteurized milk is available in AZ.
Please pass the word to anyone suffering from migraines. It's worth a try.
Yep, I can't touch dairy since becoming pregnant in May. I get major migraines. I am also in AZ and you can get organic, raw milk at The Farm Shop on Riggs and Higley in Queen Creek. I have not tried it yet since that is a pretty long ways from me.
They have delivery routes that extend throughout the Phoenix area. Saveyourdairy.com has more info and it looks like you can contact them to get route info.
I have found that the anti-fungal substance on bagged, shredded cheese upsets my stomach. I thought I had a dairy problem for a long time until experimenting with some different products (greek yogurt, butter, aged cheese in wax). No problems now! I think that a year of probiotics has helped the situation, too, but the shredded cheese is still a no-no for me.
Dairy is where my food allergen exploration started: it makes me sneeze, and that isn't a typical allergy response, so it eluded me for YEARS! I always thought I had airborne allergies, not food allergies.
Then one day (out of desperation), I popped a Benadryl to resolves a non-stop sneeze-fest. When I finally woke up 8 hours later, I noticed the life-long bags under my eyes went away.
Then, after learning about the Paleo diet, and all the food eliminations I had to do to be on it, I noticed the sneezing stopped. Then, after reintroducing foods one at a time, I discovered (to my shock) that QUITE A FEW foods cause me trouble of differing sorts: some sneezing, some redness, some wheezing, some skin break-outs, some itching, and some an electric tingling in my fingers and toes. Coconut meat tightens the throat, and green bell peppers make me throw up. It's gotten to where the only things that DON'T bother me reliably are meat and water…am I a natural-born carnivore? We'll see.
So now, potted plants, pets, and air fresheners are in the house, and many, many foods are not.
I use to never have a problem with dairy until a few years ago when I started making my own greek yogurt (used Greek Gods yogurt for new starter culture every 6th time). after eating that every day for a few months, started to get constant draining down the back of my throat. it stops when I stop eating dairy. and now when I eat dairy, I have constant throat clearing for a good half hour. if I eat Ben and Jerry's too many nights in a row, the throat draining comes back. sucks – I love dairy.
husband has been a mouth breather since a little boy. he sounds like Darth Vader half the time. He gets better (he doesn't want to admit it) when we aren't eating much dairy, but he's so use to it, he'd rather not be able to breathe than cut out dairy. men.
Even the 'lactose intolerant' generally manage on, or adapt to, RAW milk. Raw, grass-fed milk from any animal is no comparison to the 99% store-bought, industrialised crap most people drank and still suffer from.
Anybody get swollen face (maybe delayed insulin response) issues after anything dairy (cheese, milk, butter, cream, whey, etc)?
I get swollen glands and puffy face after every dairy consumption, even a tablespoon. Also, anyone have tyramine issues?
Hi annie i get puffy face alot especially my eyelids they be puffy all the time. I've found I'm ok with milk even though my face gets slightly puffy after but i get full blown swollen the next day after eating cheese, ice cream or custard, i also suffer from dark eye circles when this happens .
Can i ask have you managed to find out if it was indeed dairy that was causing your problem? I am thinking of starting an elimination diet that's why i ask. Thanks
I can't drink milk, but can eat cheese and have heavy cream. I had stevia mixed with lactose as a sweetner once and my nose plugged up instantly. While I have no desire to drink milk I sure would like to be able to digest it in other forms like yogurt. Also, since stopping dairy for 3 months my stuffy nose and allergies are gone. However, my family uses a lot of dairy especially during the winter season. Lots of cheese and cCreole cream sauces. It's once a year, but I hate suffering for it.
A word on one of the above posts : I have never heard of any anti-fungal substance in pre-packed shredded cheese, but (here in the UK/Europe only?) potato starch IS added to stop the product sticking to itself in the bag. Blessedly, to the best of my knowledge, I have no allergy issues of any kind, though my mother, sister and one of my aunts are Type 2 diabetic (a VERY strong trait on my mother's side; other relatives have it and both another aunt and my grandmother died of that) and suffer from IBS. In fact I can drink ordinary, bog-standard semi-skimmed cows milk by the litre and only (religiously) avoid it to forstall any potential addiction. My mother also has some rheumatism and my sister has a very rare glaucoma, arthritis and a recently-developed allergy to the pigment that makes fruits red, yet neither are willing to make any substantial dietary changes – my mother at least just doesn't believe in it (it is also possible that they just won't hear it from Me). With only occasional depression and about 45-50lbs too much fat on Me to worry about, I'm lucky and I know it; mixed Afro Caribbean ancestry would seem to be advantageous, if you can achieve it! Well-informed sources such as yourself are invaluable to those of us who really want to make changes – and I'll keep working on the relatives 🙂
If people have a hard time figuring out if they react to dairy, there is a blood test from Cyrex Labs. Below is a list of the components of dairy they test. Also included in the test are other foods that tend to cross-react to gluten. It's helpful to be able to customize a patient's diet using this test.
Cow's Milk IgG + IgA Combined
Alpha-Casein & Beta-Casein IgG + IgA Combined
Casomorphin IgG + IgA Combined
Milk Butyrophilin IgG + IgA Combined
Whey Protein IgG + IgA Combined
Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
Chocolate (Milk) IgG + IgA Combined
Oats IgG + IgA Combined
Yeast IgG + IgA Combined
Coffee IgG + IgA Combined
Sesame IgG + IgA Combined
Buckwheat IgG + IgA Combined
Sorghum IgG + IgA Combined
Millet IgG + IgA Combined
Hemp IgG + IgA Combined
Amaranth IgG + IgA Combined
Quinoa IgG + IgA Combined
Tapioca IgG + IgA Combined
Teff IgG + IgA Combined
Soy IgG + IgA Combined
Egg IgG + IgA Combined
Corn IgG + IgA Combined
Rice IgG + IgA Combined
Potato IgG + IgA Combined
Hey, that's really interesting. All the combined food tests. Thanks.
I think the issue so many people have with the diary component of the Primal lifestyle is because many people find this way of eating after becoming severely health compromised. After years of throwing wheat and sugar down our throats, it's probably not possible for there not to be moderate to severely major gut permeability issues. I think for Primal newbies, it may be best to look at increased gut permeability as the NORM, rather than the rare exception.
We found my 4 year old to be severely allergic to dairy when he was old enough for solids. We tried yogurt and he had an anaphylactic reaction. Soon after this discovery my mother had an allergy test at 61 years old and they said she was so allergic to casein she should carry an epi pen. She said all she noticed was sinus issues once in a while after consuming dairy. I went Paleo in January and was dairy-free for several months. I got pregnant in May and thought I would add back some dairy. I started getting migraines on and off. I finally made the association that dairy is now giving me migraines. I also realized that I have only managed to carry a pregnancy past the first trimester when off dairy. Not sure if the dairy issue will go away once the baby is born or if I have been like my mom and was never really aware I had a dairy allergy until now.
I had thought that dairy caused acne for me, but now I'm not sure. I recently read something that said that it takes up to two months for a pimple to form. However, people claim that they break out in as little as a day from eating dairy. If it's the former, it would be much harder to tell.
It is confusing, Justin, but I just think of all the people–including me–who have broken out in a rash or hives after consuming something that doesn't agree with their system. They can pop up within minutes, hours or a couple of days, so perhaps the kind of breakouts people get from dairy are different than the 'average, normal' pimple that's usually caused by bacteria and sebum build-up? I don't know for sure because of the conflicting info you referred to, but it's just a thought….
I have celiac disease and also have problems with milk. The strange thing is that I can drink milk if it has been scalded, or heated to boiling. I can eat some yogurt brands and some cheese brands, but not others. I haven't fully figured out why. In the case of cheese and yogurt, I think it has to do with how the milk is treated before making the product. I am guessing that some of the brands of cheese and yogurt use heated milk which denatures the proteins prior to the culturing and curing processes. My guess it that when the proteins are denatured then I don't react to the epitopes as they a have changed or altered 3-D conformation. This would also potentially explain my non-reaction to scalded to milk.
Nice to have a post that clearly indicates the difference between a dairy allergy and an intolerance to either lactose or the proteins.
I have a casein allergy – I get hives and breathing issues (asthma like rather than full blown anaphalaxis), and I can tell if you stirred my cup of coffee with the same spoon you stirred your milk-containing one within minutes.
I do suspect a huge amount of my allergy to milk is due to what the animals are fed and how the milk is treated… I was fine with my 100% grass-fed (or rather 100% natural fed as goats are browsers not grazers and my goats ate more than just grass! what they didn't eat is lots of grains and soy), raw goats milk from the goats I kept as a teen, but I react to commercially produced (and pasteurized) goats milk. I also react to all cows milk. No idea if I react to raw cows milk as I have never tried that (we only kept sheep and goats on my parents farm). I just know that from a young child I had an aversion to commercial cows milk, yet I loved the raw goats milk.
Sadly it is impossible to buy raw dairy in Canada so I can't test to see if it is the raw or pasteurized that is affecting me.
I didn't develop my allergy until after I had moved away from my parents farm and was eating/drinking commercial (cows) dairy that was pasteurized.
I suspect my allergies are a combination of the food that commercial dairy animals are fed, but also that the pasteurization process is denaturing the proteins and changing it into one that my immune system is reacting to.
Everyone that has issues with milk should read the book "The Devil In The Milk". Industry doesn't want people to know that most of the problems caused by dairy is due to a genetic mutation in European cattle. The mutation is the "A1 beta casein" gene, originally all cattle had A2/A2 genes. Scientists have known about this for many years and the data collected by the world health organization shows the significant difference in the health of countries that don't have European cattle. Do yourselves a favor and do a search on the A1 beta casein gene. Also the author of the book "The Devil In the Milk" profesor Keith Woodford has a great youtube video. You will be at least very surprised this hasn't gotten more attention.
Great advice. I've found that probiotics can go a long way towards helping with this too.
Lactose free cheese- gruyere, most aged gouda. Beemster makes gouda labeled lactose free in a few varieties. My husband tolerates no lactose, and discovering these has really opened up a lot of meal options!
One important thing to note about lactose intolerance missing from this post. The chemical processes that occur in making cheese, yogurt, etc. from milk eliminate most of the lactose. So even if you are lactose intolerant, odds are it's just plain milk that will cause unpleasant symptoms. You should have no trouble at all eating other dairy products.
The article and comments have been so helpful — many thanks! Over the past 5 years especially I've experienced reactions to gluten, wheat, oats, quinoa, casein (I felt like cottage cheese tried to kill me last week with hives, nausea, trouble breathing, achiness, etc. Day 6 and hives are just starting to clear.) I thought I was doing fine with organic milk, butter and cream, but I have gotten scalp pimples/cysts so extra thanks to the person commenting about that previously…I have thrown out/switched shampoos/coniditioners multiple times thinking it was an ingredient in those…never thought dairy! Also get severe multi day migraines from MSG, caramel, etc and swollen face/eyelids/fingers from a little bit of table salt, and achey joints from beef. It all seemed so random before, but now the postings for dairy allergy testing and info about corn allergies and acid in beef are helping me connect the dots now. Not to mention the possibility of a casein allergy vs lactose intolerance. Can't say thanks enough! Couple questions though — how can I amp up probiotics if I react from yogurt and kefir? And any recommendations for prebiotics/fermented foods that don't have salt added? (I do ok with sea salt, but not sodium, not even braggs amino acids.)
Here's the list that I am taking to help fix my gut:
Primal Blueprint Primal Flora
Sedona Labs iFlora
Primal Defense Ultra
Prescript Assist Probiotic
AOR Probiotic-3
What do sinus infections, frequent colds and flus, athlete's foot, midsection belly fat, leaky gut, dandruff, jock itch, unexplained gas/bloating, lethargy, and mild headache all have in common? For myself, the answer is a1 casein from the black-and-white Holstein cow and it is by far much worse than the gluten in wheat. The A2 casein doesn't do any of this, so I can tolerate butter, sheep and goat dairy without any issues. And another confounding factor to all of this is that the a1 casein problem can be confused with lactose intolerance.
The good news is that I am now starting to see some relief now from this messed up situation with the addition of probiotics and resistant starch from potatoes, sprouted brown rice, split peas, white Navy beans, Anasazi beans,sprouted lentils, non-GMO lime treated corn tortillas, and raw to lightly cooked oatmeal. .
Greetings from California! I'm bored to tears at work
so I decided to check out your site on my iphone during lunch break.
I love the info you provide here and can't wait to take a look when I get home.
I'm surprised at how fast your blog loaded on my cell phone ..
I'm not even using WIFI, just 3G .. Anyhow, good blog!
My hubs and I are both Scandinavian, and I am always annoyed by people who complain about the evils of consuming dairy. (Mostly vegans) How is it that breastmilk is the world's most perfect food, but cow's milk is "cow pus", disgusting, and unhealthy? I know the formulation of sugar, protein, and fat is different than breastmilk, but jeez!
For our family, things like heavy cream, yogurt, and grass-fed butter are a HUGE part of our overall health. We make yogurt and kefir regularly. If you find you are sensitive to dairy, try taking digestive enzymes before you give up on it completely. Dairy foods are packed with nutrition, doubly so if you can find grass-fed!
Just to bring an awareness to symptoms of a casein intolerance, here's what I typically experience after the ingestion of dairy:
Immediately: sinuses start to act up within about fifteen minutes, my ears begin to fill with fluid. A few hours later I can get a sore throat, and start to feel very sleeps and begin to nod off and slur when I talk.
Day One: the next day, my lips will be very swollen and it is difficult to wake up. I am very disoriented and thoughts are very confused. I can be very irritable and get angry for no real reason. My senses are heightened and noises drive me crazy. I will experience some gastric upset, mainly diarrhea by mid day.
Day Two: very lethargic and hard to get motivated. I have intense aching in my joints that can bring me to tears, it hurts so badly. I feel like I want to rip muscles and joints out of my body! I could literally stay in bed the entire day. The only thing I've found that helps is a combo of some caffeine and ibuprofen. Gastric upset continues.
Day Three: just "off-kilter" and thoughts don't connect well. Gastric issues continue but lessen, and the aching is less.
This takes about three days to leave my system, and honestly those three days are hell. I avoid it at all costs, because it will literally destroy my life if not kept under control. An elimination diet identified this issue.
Thanks Carey!
I really appreciate the eloquent response. Do you know how much casein you feel you have to consume for the symptoms you mentioned to be very evident? And what foods (be as specific as you can and like!) you find them in? I am okay with whey and cream… But something, -I hope it's identifiable- will make me just feel (and appear) awful every once in a while. But it seems to be hit or miss, out of nowhere.
Again, any info is appreciated.
P.S. Especially the swollen lip and eyes. What IS that all about? It's like I got stung by something in my sleep.
I have a symptom I don't see listed, or in the comments. About half an hour after having a milk product, I want to stop using any senses: seeing, hearing, feeling and listening. I don't want to be touched, and I don't want to move.
In addition, if I've had milk, cheese, yogurt (I haven't tried Greed) or margarine (except vegan), I get bloating, diarrhea otherwise just loose bowel, possibly swollen joints but I'm not sure, poor co-ordination of muscle movements, and acid reflux when I lie down. When I cut out all milk products and anything with whey (but casein in soy cheese is ok), the reflux remains, but otherwise I feel fine. I've tried a cheese labeled "lactose free", but still got loose bowel and bloating.
What test do you recommend I take to find out if I still have to avoid all milk products, especially to avoid the first problem mentioned?
Very simple. If you are constipated, have stomach pain and constant bad breath, you are casein intolerant. It doesn't get more complicated than this. Good luck.
I feel like I am allergic to the lactose, when I eat things (or, drink, rather) like milk, cheese, ice cream, sour cream, milkshakes, or yogurt I get a bad stomach ache, and sometimes other… issues. Strangely enough, butter doesn't seem to bother me at all.
i never used to be dairy intorulant now i am . iam nearly 37 what do i have instead love gemma
i have been looking for answers everywhere! Since having my second child 9 years ago, I have not been able to tolerate dairy products. I swell up, especially in the stomach,hand and feet, and stay that way for a couple of weeks. I look pregnant again. With the swelling comes constipation as well. I seem to tolerate whey protein powders well, but I have also had coffee creamer with casein and was fine. Lactose free products are not the answer as they have the same affect on me as all dairy.
Any suggestions as to what is going on and how to go about fixing it? It's been a long 9 years struggling with this issue. I am now FULL Paleo and following the Paleo Restart program, but I wonder about ghee….? I would also love to be able to sneak in some dairy from time to time or at least not swell up when I eat it on accident while out.
Help please!?
Is it possible to have an intolerance to dairy proteins but not lactose? I've cut out dairy from my diet several years ago to help with all of my stomach issues and it has helped but I still have problems with digesting so my doctor would like me to start taking probiotics. The probiotics he recommended have either lactic acid or lactose. I would love these to work and actually improve my stomach but I am nervous about consuming something with these ingredients since I've gone without them for so long and have no intention of introducing dairy to my diet again.
I am SERIOUSLY intolerant, but one day I was doing a protein diet that permitted cheese. Inadvertently, I learned if I remove all carbs from my body for about 24 hours I can eat cheese with no problem. This was new to me, but it works. Has anyone else experienced this or understand why it works?
First, these binoculars are a handful– they're physically large and weigh in at 2.6 pounds.
I have 2 sets of old precious binoculars which were
made at the time 1818 which were made by East Indian Business.
Some sources say that butter does not contain casein and lactose. How can one be sure?
Whey protein gives me high blood pressure. My daughter can't drink milk or she gets horribly constipated. I thought yogurt would be ok but it seems it gives her a sore throat.
I am having reactions to dairy. There is a digestive enzyme one can take. I also have MS. Argh!!!#
Let's all face it, we're not baby cows so why do we drink momma cow's milk? Because it's "nutrient-dense"… if you do proper research you will find that those who drink milk often have a higher risk of getting osteoporosis later in life. Yes, the milk has calcium in it but it's not the calcium that we need. The only way for us to get a true nutritional amount of calcium is to eat lots of vegetables, many leafy green plants! Look a true gorillas for example. They are completely herbivores, yet named as one of the strongest. Basically the point that I'm trying to get at is not believe every single thing that you are told, do your research from both points of view and form your own opinion!
This is the best summation or dairy sensitivities I've found. I'm surprised I didn't find it sooner ?
I have a milk allergy. I can occasionally do a long aged cheese (18 months at least).
Can I use homemade nut milk as a substitute on Keto? Can I do Keto and not do dairy?
I have a dairy intolerance mystery I'm trying to solve; any clues would be welcomed! About six years ago I moved to New Zealand, where dairy is predominantly grass-fed. A few months after arriving I developed a dairy intolerance, which showed up as cystic acne. It took awhile to determine the culprit, but once I eliminated dairy my acne went away, only to return if I succumbed to the temptation of eating cheese (which I absolutely love). After moving back to California a month ago, I ate a cauliflower-base pizza smothered in cheese with no adverse effects. I have since had cheese and dairy on several more occasions, and seem to be perfectly fine. Is there something about Nee Zealand dairy that I am intolerant to? What could be the cause?


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Skipton Market
Skipton Mechanics Hall, Anderson Street, Skipton, Victoria, 3361
08 Feb 2020
The Skipton Market is conveniently located on the Glenelg Highway between Ballarat and Hamilton. Skipton is blessed with beautiful parks and gardens and significant historic buildings.
On every second Saturday of the month, Skipton's Mechanics Hall becomes a local produce and shopping hub. Satisfy your tastebuds with homemade cakes, jams and sauces and let your green thumb guide you too your next plant discovery, or finish off that outfit with a unique piece of jewellery.
- Car park
- Shop
- Disabled access available, contact operator for details
Skipton Mechanics Hall, Anderson Street, Skipton, Victoria, 3361
Map pins are available via the tab key in a list after the map.
You can pan the map with the keyboard arrows.
-37.6871613 143.3647457


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Kelly - posted on 10/24/2013 ( 5 moms have responded )
Okay so it was brought to my attention today that my daughter is humping in class and her teacher is concerned. My child has always humped since she was around a year old and when I brought it to her doctors attention I was told that it was perfectly normal. I know 100 % that my daughter has never been molested or seen me having sex or anyone else for that matter I am just concerned because I do not understand why she does this and I do not want to loose my children because the teacher is concerned about her behavior. How do I get her to stop? I have talked to her before to make sure no one has ever touched her innapropriately I really do not understand I need help!! Is this normal behavior and is anyone else dealing with this issue and if so what do I need to do?
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