Originally Posted by Pookietooth
I have dairy intolerances as well. To get the enzyme from chicken, wouldn't you have to eat it raw?
It had nothing to do with the dairy issue. When my dr was telling me about the enzyme it was in regards to weakness in my heart and it being low in protein, and I was the one who brought up eating meat, she wasn't telling me to eat meat. I don't know if the enzyme she mentioned is killed off when you cook it. I decided not to start eating meat, I'm going to wait a while and see if things improve before taking that step.
My dairy intolerance isn't a normal lactose issue, it's constitutional. This explains the test a little. My results were dairy and a fruit / cane sugar separation of 8 hours.http://www.windroseclinic.com/FIT.html
Originally Posted by lemongrass
Yeah, a lot of the research I've read from anti-dairy sources are studies that were done on populations that didn't traditionally consume dairy (Asians like the Chinese, for example). I could see dairy not being so harmful for groups that, like you said, co-evolved with the cows they were consuming the milk from, but for the vast majority of the world, this isn't the case. Dairy is still the one WAPF-TF and mainstream point that I disagree with most. I think for most people dairy is not a healthy food, and does not make for a more "well balanced" diet.
I totally agree, dairy may not be harmful for groups who evolved around eating dairy, same goes for all sorts of foods that are native to where people have evolved around. When I got my results back I asked her if she saw any ethnic correlation with the various intolerances, and she said she can a little and described some, I can't even remember, I was pretty overwhelmed at the time. (eta: she did say that well over half of the US is probably dairy intolerant) But we're all such stew-pots that we can't just look at our ancestors to see what we should be eating. For a while I sort of questioned why do this test, food should be instinctive and whole, but really, I'm a girl living in the northwest who's parents grew up in upstate NY, and I can go back a few generations, but it branches out around Europe after that, and that's only following my mom's side. I almost think we're at a point where we need to test our systems. She told me that our bodies will crave more of what we shouldn't eat when we eat it because it thinks it didn't get enough. Sugar is like that.
And now that I'm looking at my food more closely, I'm amazed how much we're getting of things where we don't expect it. I don't buy a whole lot of packaged goods, mostly milks, canned beans and tomatoes, enchilada sauce, crackers, bread, stuff that takes time to make or is hard to get fresh in the winter. Most soymilks have some sort of dairy in them, she says that she has yet to test a "vegan" cheese that doesn't have some caesin in it. Then there's fruit derived vitamin A palpitate, palm oil, citric acid...all found in packaged goods at my hfs. Even flour will have some sort of natural, yet fruit-derived preservative in it, yet not be on the label. Manufacturers don't have to list what's less than 2%, so there could be a touch of whey, or a company will get something that was produced with equipment that was used with milk-but not have a clue (that's why my dr will test food and keeps a list for all of her patients) Even a box of simple crackers can have 'cane sugar' and 'palm oil', so I can't eat it. It's good to eat a variety of foods, but do we need so much of a variety IN everything?
As an adult I've always been very "whole food" and a big lable reader, if it isn't food, it isn't to be eaten, and the whole environmental dynamic plays into a lot of my food choices. But my definition of whole food is getting closer and closer to the source and even more simple and close to home. My favorite thing my doc said, and I'm sure she got it from somewhere, is that the light from the sun and the moon that shine down on you should be the same that shines down on your food.