How does it arise?

There is no clear agreement amongst experts on the matter of what causes dairy intolerance and it seems many factors may be at work. Whatever about differeneces of opinion, most researchers and clinicians agree that the issue is becoming much more common in recent times and this looks to be associated with changing milk processing techniques amongst other things. Suspect factors include:

  • The newer breeds of higher yielding dairy cow now being used (Holstein-Freisians etc.)

  • Various manipulations now used to force up yields.  (A "typical" cow naturally gives around 4 litres of milk per day average; some producers get up to 60 litres per animal per day and beyond in some cases by all sorts of contrivances including using various soy protein isolate powders and so forth to artificially drive up yields.  This affecst the protein compositon of the milk)

  • Homogenisation (high speed spinning which permanently prevents the natural separation of the cream layer).  This has a direct effect on the molecular structure of the resultant product and is though by some to alone explain intolerance.

  •  Pasteurisation almost certainly causes more harm than good as the beneficial bacteria that might help milk be digested are killed in heat treatment.   This process belongs to a bygone era when little was understood about hygiene and germ theory was scarcely in its infancy.   Mammalian milk has been accurately described as "white blood": before being boiled up, raw dairy is literally teeming with immunoglobulins plus certain beneficial bacteria (minus the red blood cells).  It is healthful already but once boiled for some time, considerably less so.

  • Another factor is the increasing occurence of leaky gut(also known as “intestinal permeability”) in many of us: an issue whereby protein fragments from our foods seep into our bloodstream in the bowel instead of being passed out of the body. (A big topic in itself!)

  • Finally, science has shown that stress makes food intolerance both more likely to occur in the first instance and more severe where it is a factor.

 

Throughout human history, dairy from several animals (cows, goats, camels etc.) has sustained and nourished humans from infancy to old age with great effect.   If intolerance existed previously, even within the distant memory of those living but now elderly, little trace of the phenomenon appearts to remain extant.   In many traditional systems, dairy was considered the highest of all foods, the food of the Yogis and high Lamas in the East as it was the one food source given up from its origins willingly.  Clearly something has changed. 

 

It is our contention that standard cow dairy does indeed now present problems for some of us, for a mixture of the reasons outlined above.  We further believe that kefir and Kefi reverese the potentially antigenic effects of regular processed cow dairy making our Kefi a uniquely suitable choice for one and all.