Dairy And Inflammation: A Keto Diet Concern?

Dairy is one of the most common food allergens and one of the most inflammatory foods in the modern diet. Dairy products can cause digestive problems and inflammation, with casein, a protein found in dairy, being the most common trigger. On the other hand, the ketogenic diet is a naturally anti-inflammatory diet that reduces foods that feed inflammation, such as carbohydrates and sugars. While dairy is commonly consumed on a conventional ketogenic diet, it may not be suitable for everyone due to its potential inflammatory effects. Therefore, it is essential to understand the relationship between dairy and inflammation, especially when following a keto diet, to make informed decisions about one's dietary choices and overall health.

Dairy is one of the most inflammatory foods in a modern diet

The issue with dairy lies in the casein, the protein found in milk. There are two subtypes of casein: A1 and A2. A1 casein is the most common type found in dairy products and is the result of centuries of cross-breeding and gene mutations. This type of casein is the most likely to cause digestive issues and inflammation. While some people may be able to tolerate A2 casein, products containing this subtype are harder to find and may still cause inflammation for many individuals.

In addition, most dairy cows are injected with hormones to increase milk production. The milk obtained from these cows is then processed through pasteurization and homogenization, and synthetic vitamins are added to compensate for the lack of natural nutrients. These industrial practices further contribute to the inflammatory potential of dairy products.

To avoid the negative effects of dairy, it is recommended to look for substitutions. There are now many delicious dairy alternatives available, such as milk made from nuts, seeds, or coconut, and creamy cheeses made from almonds or cashews. These alternatives offer not only a great source of fat but also a good amount of protein. For butter lovers, grass-fed ghee is a great option, as it is pure grass-fed dairy fat with the casein removed.

By making these substitutions, individuals can reduce the inflammatory impact of dairy on their bodies and improve their overall health and well-being.

Dairy allergies are common, and many people have an inflammatory response to dairy

Dairy allergies are common, and many people experience an inflammatory response when they consume dairy products. Dairy is one of the most common food allergens and one of the most inflammatory foods in the modern diet. This is partly due to human intervention in the dairy farming process, such as pumping cows full of hormones to increase milk production, and the process of pasteurisation and homogenisation.

The casein in dairy, a protein with two subtypes, A1 and A2, is often the cause of sensitivity and reactions. The A1 subtype, found in most dairy products, is the most likely to trigger digestive problems and inflammation. While some may be able to tolerate A2 casein, products containing it are harder to find and may still cause inflammation for many people.

If you are experiencing inflammation, one way to identify dairy as a trigger is to do an elimination diet. This involves cutting out all potential triggers, such as grains, flours, and dairy, and then slowly reintroducing them one by one to see if symptoms return. This can be a tedious process but is well worth it to identify the culprit and improve your health.

If you are allergic or sensitive to dairy, there are many delicious alternatives available, such as milk made from nuts, seeds, and coconut, as well as creamy cheeses made from nuts like almonds or cashews. These alternatives are not only great sources of fat and protein but also often easy to make at home. For butter lovers, grass-fed ghee is a good option, as it is pure grass-fed dairy fat with the casein removed.

Dairy cows are often pumped full of hormones to increase milk production

Dairy cows are often injected with hormones to increase milk production. While some of these hormones are produced by cows naturally, others are synthetic and administered to unnaturally boost milk output.

Bovine growth hormone (BGH) is one such synthetic hormone. In one experiment, cows injected daily with BGH for 10 days saw an 18% net increase in milk production and a 29% reduction in feed per kg of milk. The same total dose of BGH, administered every third day, produced the same increase in milk output. In another experiment, cows injected with BGH over 10 weeks saw milk production stimulated for the entire period and exhibited no measurable development of antibodies to the hormone.

The use of synthetic hormones in dairy cows is a cause for concern, particularly regarding their impact on human health. Synthetic hormones like insulin-like growth factor-1 (IGF-1) and various steroids have been linked to an increased risk of cancers, including breast, prostate, and endometrial tumours. These hormones can be passed on to humans through the consumption of milk and other dairy products.

In recognition of these potential health risks, the use of certain hormones in dairy farming has been restricted or banned in some countries. For example, the European Union (EU) has prohibited the importation of dairy products from cows treated with estrogen hormones, and Australia banned the use of estrogen drugs in milk production in 2008.

Dairy contains casein, a protein that can trigger digestive problems and inflammation

Casein allergy and intolerance can cause a variety of inflammatory reactions, often mimicking other digestive issues. Common symptoms include upset stomach, nausea, vomiting, diarrhoea, cramps, bloating, hives, eczema, and itchy, red rashes. In rare instances, casein allergy can trigger anaphylaxis, a life-threatening reaction.

Casein's role in autoimmune conditions is also a topic of ongoing research. Casein, particularly A1 beta-casein, has a molecular structure that can resemble some human proteins, potentially confusing the immune system and leading it to attack both the casein and the body's tissues, contributing to autoimmune reactions.

Incomplete digestion of casein can lead to the formation of inflammatory peptides like BCM-7, which can contribute to chronic low-grade inflammation. The gut microbiota also plays a role in mediating the inflammatory effects of casein, influencing factors such as nutrient source and selective growth.

Processing methods like fermentation, hydrolysis, and aging can impact casein's inflammatory potential. For example, fermentation and hydrolysis can break down BCM-7 precursors, potentially reducing its formation in the final product.

While casein is a high-quality, complete protein containing all essential amino acids, it's important to consider its impact on inflammation. An individualized approach is crucial, as some individuals may be more susceptible to casein's inflammatory effects due to genetics or gut health.

If you suspect a casein sensitivity or allergy, it's recommended to consult a doctor and consider a food sensitivity test to determine your tolerance and make informed dietary choices.

Dairy is high on the list of potential dietary intolerances that cause inflammation

The issue with dairy lies in the casein, the protein found in dairy products. The A1 subtype of casein, which is the most common type found in dairy, is the most likely to cause digestive problems and inflammation. While some people may be able to tolerate the A2 subtype better, these products are harder to find and may still cause inflammation for many individuals.

Additionally, most dairy cows are injected with hormones to increase milk production. The milk obtained from these cows is then processed through pasteurisation and homogenisation, and synthetic vitamins are added to compensate for the lack of natural nutrients. These factors can further contribute to the inflammatory properties of dairy products.

If you suspect that dairy may be causing inflammation for you, it is advisable to look for substitutions. There are now many delicious dairy alternatives available, such as milk made from nuts, seeds, or coconut, and creamy cheeses made from nuts like almonds or cashews. These alternatives can provide similar textures and flavours to their dairy counterparts, making them enjoyable additions to your diet.

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