- Apr 8, 2020
After some searching i found this:
If you intend on consuming a lot of milk, and on using fattier than 1% milk, and maybe even then, I would boil it for minimum 15 minutes to reduce your risk of developing digestive disorders.
High quality Milk, at least in America, possibly other countries as well, is really hard to find if you aren't dealing with a local farmer.
It's controversial, but I think there are many pathogens that survive current pasteurization protocols, a major one being MAP, or paratuberculosis, which is looking likely to be the bacteria behind the steadily rising cases of Crohn's disease. India is one of the few milk drinking countries where Crohn's is not on the rise. India also happens to traditionally boil thier milk every time before consumption, even if it has been pasteurized. It is never drank cold.
It appears the pathogen hides in the milk fat, so low/non fat dairy is probably safer, however I would probably cook/boil that as well.
Anecdotally, I've seen vast improvement pulling dairy from my diet. And your symptoms are very similar to mine. Constipation, or small hard stools. No appetite, bloating, slow digestion. I also developed a fissure as well as some lower back pain and some ED, possibly from the inflammation and toxicity in my colon. I've decrease my animal protein consumption overall which lowers my calcium needs. Potatoes, broths, and seafood is where the majority of my daily protein comes from. Almost all of my symptoms are gone, or almost gone, and I've only been really diligent for about 2-3weeks. As I continue to heal, I will likely up my fat a bit to moderate status, since I've found too low fat in the long term leads to issues. I intend on keeping my protein low.
I posted a few studies on the now VERY likely causative link between a bacteria called MAP (Mycobacterium avium subspecies paratuberculosis - Wikipedia) and the pathology of Crohn's. It seems that FDA is finally taking notice and there is a clinical trial for treating Crohn's with antibiotics...