Lactose intolerance is a problem that prevents many people from enjoying the cornucopia of delicious dairy foods.
Milk digestion problems
All ancestors of milk-tolerant individuals started off intolerant to milk. They simply tolerated it, and now we can enjoy dairy products. Some are choosing to embark on this journey today.
Willpower in the pursuit of milk
Video poster HGModernism developed lactose intolerance, losing the ability to produce lactase endogenously, and then regained the ability to consume milk and other dairy products. She did so by using the “simply tolerate it” method.
The skim milk used in this testimony was pasteurized. She notes that “it was horrible, but it worked.”
Watch her full documentation video here:
She couldn’t eat mozzarella sticks without pain, and now she can.
Raw milk and lactose intolerance
Many raw milk consumers report that unprocessed raw milk helped resolve their dairy-instigated gastrointestinal issues. Some believe this phenomenon has been disproven by a study conducted on only 16 people. Scientific institutions could do themselves a favor by working to understand what these people are experiencing, and not just attempt to “debunk” the widely experienced phenomenon.
Some speculate that the rawness of the milk isn’t the key driver of this phenomenon, but the whole full-fat component (or the often A2/A2 raw milk component), so the skim milk aspect of this experiment provides an example of nonfat milk driving this change. The common component in all these experiences is the persistence of consuming milk despite immediate negative effects, until those effects cease. They simply tolerate it.
Expanding your food options
Whatever is going on with this milk-related phenomenon is worth discovering. If it is possible to minimize the number of people who are excluded from consuming the entire food group, it should be done.
As usual, I am not your doctor, your lawyer, or your therapist. Nothing on this website is medical or legal advice.
