I needed to disable self sign-ups because I’ve been getting too many spam-type accounts. Thanks.
Sheep’s milk?
@tim-2 galactose is not lactose. So it is lactose free. Galactose is hardly problematic when most people can tolerate yogurt or kefir well. It's the lack of lactase that breaks down lactose to glucose and galactose that is problematic not galactose which is simple sugar like fructose because needs to be metabolize into glucose in the liver. SO it can be problematic maybe, but only again in huge amounts exactly like fructose and I don't think drinking up to 500ml of kefir will give you liver damage from galactose content LOL... You don't like dairy ok. We get it... ^_^
Lactose is still present in yoghurt and kefir. I'm saying though that a lot gets broken down to glucose and galactose. Galactose is not the same as fructose though, it requires different liver enzymes, we are not designed to get galactose in the diet after weaning. If galactose is not absorbed in the gut well it will create SIBO issues, if it is absorbed it needs to be processed by the liver. It's true that fructose is mostly processed in the liver and that is why fructose is not optimal in large amounts, galactose is far worse than fructose and it's the main sugar you get from yoghurt and kefir, I think the bacteria preferentially consume the glucose rather than the galactose. Additionally some people have galactose malabsorption in the gut.
A case-control study of galactose consumption and metabolism in relation to ovarian cancer
Consumption or metabolism of dairy sugar and ovarian cancer have been linked based on evidence that galactose may be toxic to ovarian germ cells and that ovarian cancer is induced in animals by depletion of oocytes. We assessed consumption of dairy products and obtained blood for biochemical and molecular genetic assessment of galactose metabolism in 563 women with newly diagnosed epithelial ovarian cancer and 523 control women selected either by random digit dialing or through lists of residents in eastern Massachusetts and New Hampshire. We observed no significant differences between cases and controls in usual consumption of various types of dairy products or total daily lactose (the principal source of galactose in the diet); nor did we find that RBC activity of either galactose-1-phosphate uridyl transferase (GALT) or galactokinase differed. The mean (and SE) activity of uridine diphospho-galactose 4'-epimerase (in micromoles per hour per gram of hemoglobin) was, however, significantly lower (P < 0.005) in cases compared with controls, 20.32 (0.31) versus 21.64 (0.36). Ovarian cancer cases were also more likely to carry the N314D polymorphism of the GALT gene, generally predisposing to lower GALT activity. The difference was most evident for endometrioid and clear cell types of ovarian cancer, in which 3.9% of cases were found to be homozygous for N314D compared with 0.4% of controls, yielding an odds ratio and 95% confidence interval of 14.17 (2.62-76.60). We conclude that, whereas adult consumption of lactose carries no clear risk for the disease, certain genetic or biochemical features of galactose metabolism may influence disease risk for particular types of ovarian cancer.
@tim-2 I don't think that in homemade kefir is much sugar of any kind left. Like I said kefir from the store is like water in comparison with homemade kefir and there is zero sweet taste to it. Anyway for now I will try just fresh milk because in kefir the main issue I see for me is acetyldehyde and lactic acid that is much bigger burden on the liver than some trace amount of galactose.. If I have lactose/galactose issues I will get diarrhea or some other type of digestive issues that I didn't have before. So I will keep eyes on it.. I agree with you that dairy can be a problematic, but mainly for unhealthy people not for healthy people. For people who can digest dairy just fine it's amazing source of macro and micronutrients. Especially if it's good quality goat/sheep and not some cheese from factory farmed cows fried in vegetable oils etc..
Btw I buy this one https://www.bonlait.cz/en/cerstve-kozi-mleko/
e-coli loves to feed on galactose: https://pubmed.ncbi.nlm.nih.gov/7934815/
Hubs couldn't digest the raw (cow) kefir I made. He has not been able to handle much that I'd hope he would be able to handle. Store-bought lactose milk eventually sneaks up on him in a bad way. He could not handle home-made lactose milk at all (they sell drops so that you can attempt this). He was not able to do home-made raw yogurt. He is basically at this point afraid of trying goat LOL. And I don't blame him.
He can tolerate butter, he can eat a small amount of hard cheese like cheddar or parm, but he only does it rarely. The fact that hard cheese doesn't blow up on him makes me think his problem is lactose, not casein.
On the other hand, my parents come out on genetic testing as "probably able to tolerate milk". My mother lost her ability, probably due to some antibiotics. She spoke to a nutritionist and was advised to start with just a spoonful each day and ultra-slowly work her way back up. This idea worked for her. But I bet it relies on the fact she has the genetics for it to start with.
I owe a debt of gratitude to plain organic yogurt for fixing my son's gut when it was ruined by antibiotics. However, of my two kids, he is the most able to tolerate dairy. So that was lucky.
Coconut kefir has been known to help people's guts and might be a parallel cure for the dairy intolerant.
@tim-2 Heh so for now I will stop this goat dairy experiment. I started to fell some kind of inflammation.. Water retention on whole body and I feel like my blood circulation is worse due to clogged lymphatic system.. Simply it looks like my body still can't handle things like casein even when it's different kind than from cows..
I never felt any difference between cow and goat, like I'm not suddenly even more well on goat. Although you do read such stories.
Quote from lil chick on June 8, 2021, 1:11 pmI never felt any difference between cow and goat, like I'm not suddenly even more well on goat. Although you do read such stories.
But I keep eating high quality 90% whey protein isolate from cow milk for protein and I don't have any problem with it. It has basically no milk sugar, fat or casein just whey.. I use it in my oat meal or as a shake after exercise.. I take some glycine amino acid with it as well so the amino acid profile is more balanced.. I keep using whey protein mainly as my "insurance policy" to make sure that my body has available amino acids at all times. I learned this from "Gbolduev" from hackstasis that when you are under stress for some reason your protein digestion will go down and without things like histidine amino acid you can't make stomach acid so you enter this vicious circle where you can't digest foods properly= can't absorb amino acids which will lead to deficiency of systemic proteins like RBP, ceruloplasmin, metallothionein etc.. You become metal toxic, vit A toxic etc. and your health will be in toilet.. All this can be prevented by adding some form of amino acids that doesn't require digestion like meat does.. That's why vegans run into huge problems. They keep eating all those metals, but their amino acid intake is extremely low.. They become zinc, histidine deficient so they can't make HCL to digest meat. So they feel like shit if they eat meat. it just sits in their stomach forever..