Cirion
Member
It really is the case that there is no perfect food. All foods have their downfall and I think this is what many would probably be better to remind themselves of, lest they spend their lifetime switching back and forth to different foods. I have spent so many years doing this and just decided to accept that no perfect food exists and that I just have to pick the foods with the least issues. All foods have give and take, but I try to focus on what foods take the least and give the most, in the context of being conducive to a healthy metabolism. I think this is the case with dairy for me. I tried experimenting and doing no dairy during my journey Peating, but always found that I eventually ran into problems down the road because whatever reasons this or that food I perceived to cause me problems, I ran my body down because I either ran into slight deficiencies or just tore my body down because I wasn't giving it the nutrition it needed to cope with the stress, because the foods I cut out often were not replicable, so I was lacking certain nutrients, or the foods I would replace with the ones I cut out took more from me and gave me less.
This is the issue I find myself in with milk. Milk may have some take, but it by fair seems to be the only protein source that takes the least and gives the most. I do okay on gelatin + egg whites, but problem is, those are empty calories with just protein and cannot come near to replacing milk. And this is especially important when you are in the truest 'Peat' sense watching your PUFA calories and want to nutritionally maximize them as much as possible (which milk accomplishes far more than any other protein source). It seems like all the other protein sources, while having a place, perhaps, seem to be very limited in being staples and giving more than they take because people seem to run into more issues with down the road them when they make up a large part of the diet. (meat and too much iron and problematic amino acids, egg whites having the same issue with problematic amino acids, and even when paired with gelatin, still are nutritionally empty unlike dairy; shellfish would be too high in PUFA in very large amounts needed to rely on as a main protein source; and even greek yogurt is very lacking in nutrients compared to milk, etc.)
So the way I look at it is, I have to make milk work for me if it doesn't. Thats how I was when I didn't handle it well, before cleaning out my gut with charcoal, flowers of sulfur, and carrots.
If someone doesn't handle milk, maybe try this protocol that is used to overcome milk intolerance:
WO2000061155A1 - Composition, containing sublimed sulfur, for the treatment of lactose intolerance - Google Patents
Ray recommends a few pinches of the sulfur for a few days. This worked for some, but not for others. For them they had to do the protocol which uses more of the stuff. But there is evidence that suggests lactose intolerance is mainly a gut bacterial issue, and this protocol that is used and seems to have success seems to agree with that idea. Anyway, the link is included above for anyone who want to experiment with it to try to overcome dairy intolerance. It worked well for me.
Thanks for this post. I have been guilty of trying to develop the "perfect" diet too. I do think there may be such a thing as "optimal" but there's definitely not "perfect". without drinking lots of milk, there is no reasonable way to get a high calcium:phosphorus ratio while also keeping PUFA low. I historically have lots of issues with milk also, but I am determined to make it work long term. I used to eat a lot of beef or even eggs for protein, but like you, I have come to realize they tend to take more than they give and noticed the same thing with yogurts, shellfish, etc as you. I still think occasional organ meat is probably a good idea though, but other than that, sticking to milk and gelatin.
What was your full charcoal/sulfur/carrot protocol? the sulfur looks like 200 mg a day from the study.