I haven't previously done a workshop on milk ferments as I've had such issues with milk. My own negative experiences with milk intolerances and sensitivities have included sinus pain and weight gain and inflammation. When I take out milk, I seem to be much better.
But I've always found a difference in how much fat is in milk. The skim kind or 1%-2% have been the main culprits. All the nutrients have been taken out of it during the pasteurization process. When I have had higher fat milk products, cheeses, yoghurts and milk Kefirs, it really takes a long time, and a lot of eating these, to create any issues.
Most of you know that my program is called Metabolic Balance and its personalized for each individual. My latest, fabulous personalized program, included yoghurt. While I've always been curious about fermenting milk, I figured, hey why not, I have this fantastic Instant Pot that has a yoghurt function on it. I'll give it a go....
Having a food intolerance is not fun. It can cause abdominal pain, discomfort, and nausea. It also causes embarrassing symptoms like flatulence and diarrhea. Other symptoms linked to food intolerances include muscle or joint pain, headaches, exhaustion, and even skin symptoms like rashes and eczema.
Dairy is just one of those foods that many people seem to be intolerant of. I have a ton of experience with this specific intolerance and allergy. Let’s talk about the main components of milk that people react to: lactose, casein, and whey.
Milk sugar (lactose) intolerance
It’s estimated that up to 75% of adults are lactose intolerant. Lactose is the carbohydrate “milk sugar” naturally found in most dairy products. Lactose intolerance is so common you can buy lactose-free milk in your regular grocery store. Lactose-free products are treated with the enzyme “lactase” that breaks the lactose down before you ingest it. It’s this lactase enzyme that is lacking in most people who are la...