Today’s dairy products are very different from what our grandparents ate. In the past people kept their own farm animals and produced milks and cheeses close to home. As people moved from farms to cities, however, the dairy “industry” was born, and these once nourishing foods began to decline.

With increasing urbanization, health problems arose from unsanitary mass production and distribution of dairy products. Government regulations now require pasteurization, which heats the milk to temperatures high enough to kill the live enzymes, and in the process ‘denatures’ the proteins and fats. Homogenizing (mixing and emulsifying) further damages these same proteins and fats. The ‘milk’ is now largely indigestible in the human gut. Growth hormones, antibiotics, and chemicals in animal feed introduce even more toxic elements to modern dairy products.

‘Lactaid’ products can only help your system deal with the damaged lactose sugars in dairy. But the proteins, i.e. whey and casein, remain indigestible. On top of all this, modern dairy products have fractionated vitamins and minerals added to them. Many of these so-called dairy products, such as cheese spreads, American cheese, mozzarella sticks and non-fat dry milk solids, are so processed and plastic as to hardly be food any longer. Our immune systems react appropriately to these unnatural substances, which translates into many physical and mental health problems.

Consuming these products wreaks havoc on human health. A very simple search online will inform of epidemics of asthma, allergies, ADD, digestive problems, arthritis, even cancer and more, which correspond to dairy consumption. In my practice, clients have made dramatic recoveries from long-time illnesses when they stop eating this damaged ‘food.’

Does this mean I am recommending that you never again eat commercial dairy products? Not necessarily. Listen to what your instincts tell you after reading this information. Support your body’s healing by restricting consumption completely for awhile. Pay attention to how you feel when you do have dairy (even three days later!)

Read at about the differences between modern dairy and the raw/fermented dairy our ancestors consumed. The “suggested reading” link provides more articles. The website links to articles correlating disease to consumption of pasteurized dairy.

Raw dairy from cows fed green grass increases immunity, prevents cavities, and provides essential vitamins A and D. Search out sources of raw dairy. Though raw milks can’t be found in grocery stores, raw cheeses can now be found in many markets. Look for local dairies providing shares for raw dairy here: and Raw cow, goat, and sheep products provide variety of nutrients and flavors.

When your system is stronger you will usually be able to add healthier dairy products again. Romano cheese made with sheep’s milk, as well as goat cheeses, are examples of readily available dairy that are often tolerated well, even when pasteurized.

If I listed ‘DAIRY’ as a no food on your protocol, you will need to avoid all of the above, even raw, until you are recovered from current issues. This includes milk, non-fat dry milk solids, whey, casein, cream, cream sauces and soups, cheeses of all kinds, ice cream, sherbet, sour cream, and cream cheese. Skim milk products are the worst as they have lower fat to protein ratios. The fats are not usually the problem, which is why butter is allowed in most cases.

Now for the Good News

Today there are wonderful alternatives for dairy. The best milk/cream alternatives are:

  • Coconut milk (I recommend Thai Kitchen Organic)
  • Almond milk
  • Hazelnut milk
  • Oat milk

I do not recommend rice milk as it is very processed and not nutritious, and as you have read in my other literature, I never recommend soy or soy milk.

Coconut milk is my first choice. It provides Lauric acids, which are very beneficial to the immune system. Coconut fats are important for hormone building, and also important for healing or maintaining the gut lining.

The coconut water beverage found in cartons is not what I am recommending, nor is “coconut cream,” which is sweetened for colada drinks. The most economical form of coconut milk comes in cans, and is thick and creamy, so it can be used for rich ‘cream’ or half & half substitutions. It can also be diluted with water or another milk alternative in your blender, and then stored in a container in your refrigerator to use as needed. Coconut milk is also available in cartons, but choose wisely; many have added ingredients which may not be compatible with your body.

The shelf life of coconut milk in the can, after opening, is usually about five days. If you find you are not using a whole can of milk before it goes bad, freeze ½ can in an ice cube tray as soon as you open it, or freeze the entire ½ can in a small container. You will then have small amounts to use as needed.

I love undiluted coconut milk in my coffee, and will take it heated in my travel mug to coffee and tea shops when I am on the go. It works wonderfully in cream soups and sauces, and makes the best pumpkin pie you’ve ever had! You can make the whipped cream for your pie from it, too. Chill the can for several hours, turn it upside down to open, and pour off the skim liquid to leave the thick solids. Whip this as you would whipping cream, and sweeten with a recommended sweetener. It won’t always be thick like whipped cream, but will spoon on – and is really delicious! I serve it to everyone, dairy allergies or not.

Nut milks can be homemade, or purchased in cardboard aseptic containers in most stores. They work for all the above uses, except whipped cream.

Cheeses made with rice or almond milk will still have some casein or whey in them, so please avoid them while you are healing.

Dairy-free Dessert Treats

While I am not suggesting you eat lots of sweet treats, there are some wonderful dairy-free dessert options:

  • Coconut milk ice cream (at health food stores – delicious!)
  • Sorbets: especially fruit-juice sweetened, organic
  • Rice milk ice cream: in bars, sandwiches, and as a pint container in many flavors. While I don’t recommend drinking much rice milk, it is okay to have it as an occasional treat this way. These are also delicious.
  • Homemade gelatin with coconut milk added: use frozen fruit juice concentrate, unflavored gelatin, whole fruit, and coconut milk to make a creamy gelatin; or chop gelatin into small pieces and stir coconut milk in to make a pudding; or even spoon whipped coconut cream onto gelatin fruit square.
  • Ice cubes of coconut milk or other alternative milks can be added to smoothies or juices for a wonderful summer frothy drink.

My favorite is:

  • 8 fresh basil leaves, chopped finely
  • 1⁄2 can pineapple juice concentrate
  • 1⁄2 tray coconut milk ice cubes
  • 1 juice can of water

Blend the basil leaves with the pineapple juice until the basil is very fine, like black pepper. Add in the coconut milk ice cubes and the can of water. Blend some more.

You can also use unfrozen milk, regular ice cubes, and juice concentrate – but just be sure to puree the basil in a small amount of liquid first, or it won’t work well.

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