Friday, October 16, 2009
Dairy Creates Intestinal Damage
I would like to learn more about dairy causing a leaky intestine.
Is it all dairy? Just cow’s milk? Goat’s milk? What about fermented dairy, yogurt and cheeses? Does pasteurization matter? Age of introduction? What about cream and butter?
If it hasn't apparently caused a problem for an adult, does it continue to be safe or is it a ticking time bomb?
The mechanism behind dairy causing the damage it does lies in several areas:
1. It stops the formation of glucosamine in the gut lining, thereby creating a leaky gut. (Glucosamine is known to help repair the mucosal-lining defensive barrier in our small intestine.)
2. It impairs immune system development in the gut and the maturation of important immune cells known as T helper cells – this can lead to autoimmune disease, asthma, allergies.
3. The milk from other mammals is too high in protein and phosphorus and the protein damages the gut lining.
4. Dairy products are highly chemically laden, the highest per gram of all food, and are thereby toxic to the gut lining.
5. Dairy creates a mucous “slime” in the lining of the gut that prevents the absorption of some nutrients as well as causing gut inflammation.
As a former dairy-lover, I understand the hopeful questions about yogurt, cheese, pasteurization, goat, sheep, etc. Unfortunately if it’s made from the milk of another mammal it’s not beneficial for us. Humans are able to digest their mother’s milk for the first few years of life only. After that they should no longer have it or anyone else’s milk.
I do have one piece of good news – Butter!
Butter is mostly fat and has very few milk solids. Therefore it is fine to consume for most people and the negative effects of the dairy protein are all but absent.
I would caution you to purchase organic butter because hormones are made from fat and we really want to avoid as many exogenous estrogens as possible.
Enjoy some butter!
Until next time, I wish you good health.
Dr Vikki Petersen
Founder of HealthNOW Medical Center
Co-author of “The Gluten Effect”