Author Topic: Building Tolerance to Dairy, Fresh vs. Frozen, Histamines?  (Read 171 times)

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Offline bplates

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Building Tolerance to Dairy, Fresh vs. Frozen, Histamines?
« on: August 26, 2018, 12:38:40 pm »
I just discovered Aajonus Vonderplanitz and was curious about a few of his theories.

I have lactose intolerance and casein allergy, as well as histamine intolerance. Even with raw goat milk I break out with hard, painful cystic acne.

It was mentioned that if you drink 1-2oz per day for a long period of time that you would eventually be able to tolerate it, how true is this?

In regards to fresh vs. frozen, I looked up enzyme degradation and it only seemed to matter in plant foods. Is there any data outside of the glycolytic, the proteolytic, and the fat hydrolyzing enzymes?

I never really had a problem with histamines up until I tried a lot of raw dairy (stupidly drank half a gallon at once) about a month ago. I couldn't sleep for days and ever since I can't eat any meat without histamine reactions. (elevated heart beat, muscle spasms)

Any ideas?

Edit: Also, is there much of a difference between a raw diet vs. raw with just the steaks cooked blue?
« Last Edit: August 26, 2018, 12:50:48 pm by bplates »

Online TylerDurden

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Re: Building Tolerance to Dairy, Fresh vs. Frozen, Histamines?
« Reply #1 on: August 26, 2018, 02:01:14 pm »
I STRONGLY advise you to cut out all the raw dairy. Aajonus et al used to make all sorts of bogus claims to people who had allergies to raw dairy, such as claiming that mixing raw honey with the raw milk or drinking the raw milk at room-temperature etc. would solve all problems. He would also claim that any further negative symptoms from raw dairy were solely due to detox. This inevitably resulted in a lot of people in regular, constant pain whenever they did a "raw-dairy-detox"(so-called) when in fact they had an allergy.So, constantly drinking raw milk simply won't work nor any other Aajonus claim.


My own view is that if one has even the slightest problem with any type of raw dairy to not consume it at all. Don't bother to ferment it or whatever. Take me, for example, turns out that I have a delayed-action allergy towards both raw and pasteurised dairy - I can seem fine at first, but over weeks/months/years, the health-problems would start piling up ever so gradually.

Wrong re enzymes:- Enzymes in raw animal foods are also necessary. That is the body can provide its own enzymes but that just wears down the body's resources over time:-
https://www.realmilk.com/health/enzymes/

Offline Mr_Sirloin

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Re: Building Tolerance to Dairy, Fresh vs. Frozen, Histamines?
« Reply #2 on: August 26, 2018, 07:52:21 pm »
Take what Vonderplanitz said with salt. He made a living with his advocating and most of his talks stem from personal experience. If dairy I causing you such a pronounced reaction, try fermented alternatives if you take pleasure from dairy. If it still gives you a reaction, its probably an allergy to casein, which means avoid it completely, or at least for a while. Sometimes allergies subside when you lay off it for long enough.

As far as enzymes, they dont denature from cold (correct me if I'm wrong). They aren't living things and only function when conditions are optimal.

Online TylerDurden

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Re: Building Tolerance to Dairy, Fresh vs. Frozen, Histamines?
« Reply #3 on: August 26, 2018, 08:44:50 pm »
Freezing does denature enzymes. Trouble is the only serious online article with links on the subject is no longer available. Anyway, it stated that  enzymes were to a small extent denatured by freezing. A long-time RVAFer once claimed that freezing raw meat for as long as 10 weeks gradually destroyed all enzymes, though did not provide proof.

 

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