DS sensitive to dairy...is fermented or raw dairy OK? - Mothering Forums
 
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#1 of 9 Old 04-12-2007, 09:13 PM - Thread Starter
 
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A naturopath did a blood test on my ds to determine the cause of his eczema-like symptoms. It came back positive for dairy and wheat.

We used to do raw milk straight from a farm, and when we switched to pastuerized milk his symptoms got much worse...and when I stopped milk entirely he got much better. I can't remember if he had symptoms when he was on raw milk, though I know it was WORSE when he was on store-bought milk.

Do you think he could tolerate raw milk, or raw milk made into yogurt or kefir?

Formerly New Mama to Henry, born August 2005 and Silas, born November 2010.
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#2 of 9 Old 04-13-2007, 08:50 PM
 
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You will just have to try to find out. I tried 24 hour fermented homemade yogurt and still had a bad reaction. My ds can't drink cow's milk even if it is raw too.

Jen

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#3 of 9 Old 04-14-2007, 02:49 PM
 
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Which blood test, IgG or IgE?
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#4 of 9 Old 04-17-2007, 07:14 AM
 
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I am gluten and lactose intolerant. I make my own kefir and let it ferment for 24 hrs, strain it, and let it ferment some more for 12 - 24 hrs. I can't have any milk or cheese but I tolerate kefir and small amounts of parmesan well. You may want to try kefir with secondary fermentation for your son. I use raw milk.
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#5 of 9 Old 04-17-2007, 12:04 PM - Thread Starter
 
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Quote:
Originally Posted by JaneS View Post
Which blood test, IgG or IgE?
I don't know...I'm still waiting for the test results to arrive in the mail. Grr.

Formerly New Mama to Henry, born August 2005 and Silas, born November 2010.
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#6 of 9 Old 04-17-2007, 12:05 PM - Thread Starter
 
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Quote:
Originally Posted by Flowergirl~ View Post
I am gluten and lactose intolerant. I make my own kefir and let it ferment for 24 hrs, strain it, and let it ferment some more for 12 - 24 hrs. I can't have any milk or cheese but I tolerate kefir and small amounts of parmesan well. You may want to try kefir with secondary fermentation for your son. I use raw milk.
Thanks.

Formerly New Mama to Henry, born August 2005 and Silas, born November 2010.
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#7 of 9 Old 04-18-2007, 12:46 AM - Thread Starter
 
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Quote:
Originally Posted by JaneS View Post
Which blood test, IgG or IgE?
IgG. He tested in sort of the middle of the moderate range for milk (I'm assuming that's pastuerized, not raw?). at the low end of moderate for cheddar, cottage cheese and yogurt, and at the middle of the low range for casein, mozzarella and whey.

Formerly New Mama to Henry, born August 2005 and Silas, born November 2010.
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#8 of 9 Old 04-27-2007, 11:44 PM
 
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Well with IgG reactions trying raw and fermented might make more sense. You still may want to rotate like every 4 days for example.
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#9 of 9 Old 04-28-2007, 03:31 AM
 
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My cow lady--our organic, raw dairy owner-- says that she has customers like this all the time. When they do pasteurized they get sick or have reactions but when they go raw they have no issues. She said that only one woman had any problems with the raw dairy and so this woman just drinks the cream as if it is milk. She picks it up by the gallons from the dairy and is fine with that.
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