Is dairy carnivore? Some would say it's keto and some may even say it's carnivore.
Heck, I eat dairy, but I'm not convinced it is 100% ok on a carnivore or keto diet for that matter.
First: Cow’s milk is designed to grow baby cows, an animal that is consumed for its delicious protein and fat. It is designed to stimulate growth
In humans, especially adults, these growth factors can grow things you might not want to grow, like cancer cells.
Let’s break down a few of the variables to consider when using or not using dairy in your diet. At the end of the video, we will cover some of the most common dairy products and some of the properties of each.
Pasteurization and other mechanical and chemical treatments - this removes some of the best properties of dairy and leaves only the worse: the sugar/casein and insulin spike liquid. Can shrink the casein which can affect gut permeability and contribute to leaky gut.
Dairy is very insulinogenic, nearly all of it. So if you are watching your weight, or trying to lose body fat, you should stay away from dairy.
If you have any autoimmune issues, dairy can be inflammatory + it can affect gut health and should be avoided.
Cow's milk has a lot more casein than human milk, about 4 times as much. Cows have a form of casein called alpha S1 casein whereas human breast milk is beta-casein. And it is this form of casein that is the most common cause of milk protein allergies.
Cows have a special enzyme called RENNET which is designed to break down the casein. Humans do not have this.
Lactose: not something most humans can digest, even if some can. And this gene is only recently developed, so we don’t have a lot of evolutionary history with it.
A1/A2 Casein - A2 is generally less inflammatory and found more in sheep/goats milk vs A1 is found more in milk and can be more inflammatory.
Now to close this video out, let’s look at the common diary products and their nutritional profiles real quick. I will offer my comments on the ones I eat and my rationale for doing so.
Milk - Pretty much never based on what we just discussed. Raw milk, sometimes, would be the way I would do it.
Cream - I do love heavy cream. I do have it from time to time. It would be much better if it was raw and not this ultra-pasteurized crap. And while it doesn't have as much lactose or casein as milk, it still does when pasteurized and processed. Some people will immediately respond to cream and some not as much.
YOGURT: No for the most part. Unflavored, organic, full-fat yogurt, especially if found from small local farms and if made from raw milk, then ya that would be something you could eat from time to time. It is very insulinogenic, so keep that in mind.
Cheese - I love cheese. Aim for imported cheese vs domestic due to most milk from other countries is from grass-fed cows. Also, try to find raw cheese and not pasteurized to keep as much of the nutrition still intact.
If you are trying to lose weight or suffer from any gut issues whatsoever, I would eliminate cheese entirely.
Butter - FINALLY a product I can get behind. I love butter. It has very small amounts of milk solids, so those that have lactose issues can usually tolerate butter. Butter is a superfood, especially grass-fed butter which is all I use.
Look for grass-fed and organic if possible, or find small local producers.
If you have lactose or casein sensitivity, try GHEE, which has about 99% of the milk solids removed. This is one of my favorite high heat cooking fats as well. Since the milk solids have been removed, you can cook at higher temps compared to butter.