The problem is not that milk is bad - you just made the worst possible combination. Milk is for babies - they dont have stomach acid so it needs alkaline ph in stomach - more specifically the digestion begins in the stomach by enzyme Chymosin (Rennin) , meat needs high acidity - pepsin and stomach acid - there is no way to combine both and digest them no matter how strong are your enzymes. Some even say that calcium block stomach acid - so again bad combination, but potassium on the other side should increase stomach acid.

I also noticed how dairy would entirely inhibit my ability to digest raw animal fats. Drinking milk with fatty meat would make it seem like the meat is just swimming in the milk and not digesting fully.  I tried limiting the amount of meat and fat while drinking larger amounts and lessening the fat. It helped a little, but overall my gut never felt right with dairy no matter the protocol or ratio.

I believe the enzymes and probiotics that work to digest raw animal fat are squelched out by dairy, especially in people like myself who were enzymatically insufficient.

well there you have it, up to seven tablespoons.   And if you're eating any fat during the day you can expect glycation.  Reject the comment or look into the science if curious.

Are you sure glycation happens with raw foods? I think this happens when you combine fats and sugar and heat them enough - so it is completely possible that some people can combine honey and raw honey or raw milk and this actually helps them - i read such experiences in this forum but i have not tried it - i cant imagine eating cheese and honey.

this cheese is supposed to be made from raw milk with animal rennet so that is fine but it is heated to 130 degrees Fahrenheit, so raw cheese is still a cooked food? Aajonus said dairy should not be heated past 102 degrees Fahrenheit

You have to find not just unpasteurised cheese - it have to be uncooked type - parmiggiano is cooked cheese. Uncooked are brie, camembert, morbier, tomme cheeses, cheddar, reblochon and many others especially french. Pecorino romano is cooked but i think pecorino sardo is not. Gouda is cooked type.
Parmiggiano is not so bad - it it is aged 30 months proteins are almost completely predigested by bacteria and it is good.
But most cheeses called parmesan are aged less than year. If it is aged at least 1 year it can be called parmiggiano but still not all parmiggiano are 24 or 30 months aged. 12 months aging period is not enough to broke down the casein - at least for parmiggiano that is made from cow milk. I am not sure about perocino romano - it is aged less than 1 year but it is sheeps milk so different type of casein and maybe easy to digest.



 

There is no such thing as beneficial parasites - this is just another one of AV's BS. When animals have access to plain water and water from copper pipes they choose copper water - because copper kill parasites - i know this from dr. Joe Wallach - his specialty are minerals.
So  raw liver is maybe the real superfood - i doubt there is another food that actually contain copper nowadays - maybe shellfish but definitely no plant foods because the soil is depleted in most countries. I read somewhere that you need stomach acid to absorb copper .
I have no hope to restore my stomach acid but i will be happy if HCL suplements do the job and help digest food. Several days ago i tried to eat beef and took 10 doses HCL unfortunately i was craving fats and ate 500 gram cream - the result was a disaster - the cream was not raw and i had to take a lot of pancreatin but didnt- now foods have enzymes with HCL, pepsin, pancreatin and ox bile in one capsule - next time i will know.

Thanks. But it doesn´t prove anything that A2 Milk is a scam.

A2 milk is not a scam but some people can not digest even raw A2 milk - and this guy here www.biohawk.com.au claims that ginger enzymes can digest both A1 and A2 milk

Here is one very interesting study for lifesaving parmiggiano reggiano - it is even digested by infants. I found it why i lay at home recovering from my stupid attempt to eat raw red meat again:

Send to
Acta Biomed. 2008 Aug;79(2):144-50.
Intestinal inflammation in nursing infants: different causes and a single treatment ... but of protected origin.
Pancaldi M1, Mariotti I, Balli F.
Author information
Abstract
Three case histories of nursing infants suffering from different forms of intestinal problems, who underwent special dietary therapy in order to solve situations that would be difficult to deal with using the special artificial milk varieties on the market, are presented. These children were administered a homemade food consisting ofParmigiano Reggiano cheese seasoned for at least 36 months, rice or maize custard and tapioca, sugar, maize oil. In the first case the diagnosis of "widespread nonspecific acute colitis" was made compatible with "antibiotic-associated colitis" and Clostridium difficile was isolated from the feces. The second case, under the suspicion of cow's milk allergy, was fed by soya and hydrolyzed milk with persitent disturbed alvus with greenish feces and mucus. The third case was represented by a nursing child with persistent diarrhoic alvus after an acute episode with subsequent intolerance to rice milk. After the introduction of the food based on Parmigiano Reggiano cheese, all cases showed a rapid and progressive improvement of symptoms and alvus characteristics and were discharged with increased weight. The Parmigiano Reggiano cheese shows a high concentration of easily absorbed amino acids and oligopeptides like a hydrolyzed proteic preparation. As regards the lipoid component the medium and short chain fatty acids are directly absorbed in the bowel and immediately usable as a significant source of energy. Finally, another relevant characteristic of Parmigiano Reggiano cheese is the complete absence of lactose. The use of Parmigiano Reggiano cheese as a dietary therapy is appropriate not only for its high nutritional value, but also for its characteristics as a functional food that produces beneficial effects on health with regards to the gastrointestinal tract and the inflammatory problems resulting from alimentary intolerance, post-therapeutic antibiotic dismicrobism, or post-infective conditions. Moreover, its efficay on these pathologic conditions is further improved by the prebiotic and probiotic effects resulting from the oligosaccharides and the bacterial flora of this natural food product, only derived from the nature and the work of skilled artisans closely tied to tradition.

Concerning cheese: REALLY bad for my skin, get oily skin, or unsmooth skin. But if I eat a lot of animal fat, I don't get that for some reason.

What kind of cheese exactly is doing this to you? I have the same skin problems with most milk products especially heated and concentrated and i think most people with digestive problems will have the same experience.

But there is huge difference between different milk products. In my opinion their digestibility is:
aged raw cheese - aged 1,2 or more years - this should be practically predigested by bacteria and very easy to digest even for people with casein allergy
raw unaged cheese - aged less than 6 -12 months - concentrated casein and very difficult to digest for people with casein intolerance
raw milk from A1 cows - better that pasteurised but still have casein and lactose
raw milk from A2 cows or other animals - better that raw A1 casein
raw kefir - not much better than raw milk unless very fermented which i never could achieve with kefir
raw youghurt or clabbered milk - i think if you make it very sour this will be the most easy to digest food - the problem is that when i try to ferment clabbered milk for more that 2-3 days it gets moldy - i tried to add bacteria to raw milk and then let it clabber at 25 o C but still get moldy. There are video on youtube of people making clabbered milk and i see they get separation of casein and whey - some say only after 1 or 2 days - mine is not working. Maybe the temp is too low here or maybe the humidity is too high but i get a lot of mold on the surface of milk

pasteurised milk products - disaster for digestion
Most people buy some raw cheese like brie or roquefort or camembert and they think this is aged cheese - it is not aged it is hard cheese and not so fresh as mozarella but it is not aged cheese. Really aged cheese have sharp taste and is crumby.

You can get much better and cheaper cheeses from France delivered to UK. From uk here are some sites:
https://www.cheddaronline.co.uk/our-authentic-cheddar
http://www.red23.co.uk/RAW-Unpasteurised-Dairy_c_60.html?osCsid=d1430ed052fa48cd10457ad495fdb731
http://www.montgomerycheese.co.uk/shop.htm   23 gbp
https://www.thecheeseshed.com/products/cheese/cheddar/item/keens-cheddar  21 gbp
https://www.eastlondoncheeseboard.co.uk/shop.cfm/product/lincolnshire-poacher-vintage   23 gbp
https://www.thecheeseshed.com/products/cheese/cheddar/item/westcombe-cheddar 

Anybody knows a truly raw cheese in the UK? No problem if its salted...

I use small peltie dehumidifier like this  https://www.youtube.com/watch?v=_hH-8KqQtys   in the fridge and the results are great - the humidity drop from 90% to 60% - before everything in this fridge was wet - the fridge have auto defrost so i guess this is where all this moisture comes from but the mini dehumidifier is abe to reduce humidity while putting several kg of sea salt did nothing.

norawnofun,
I am not sure if i understand correctly but it seems low cortisol causes low potassium and low potassium causes low HCL
from this study https://onlinelibrary.wiley.   com/doi/pdf/10.1111/j.0954-6820.1961.tb00252.x
"K levels of plasma and cells is an important factor in formation of gastric secretion."
And by giving potassium to potassium deficient animal they were able to restore gastric secretion.
Regarding you plan - i can share my experience - raw dairy seems to need some intestinal brush border enzymes that ill people are missing - i mean lactose and casein are a problem - this can be fixed with fermentation or aging - clabbered milk or 2 year old cheddar for example. Raw goat kefir - i have problems with this - it is not enough fermented for me but maybe works for others. Raw pumpkin seeds - bad  - no minerals in them unless grown in some exceptional soil and mineral in them are not absorbable, the same for molasses. Raw eggs - i think this is the most easy to digest food but some people say they have problem with them too - so i guess some enzymes with them will not hurt.  raw veal liver - i read about some guy with pancreatic cancer - so he could eat raw liver and it made him feel good - it seems it is very easy to digest even with damaged pancreas.

In dogs with pancreatic insufficiency i know they treat them with raw meat diet or raw pancreas added to their kibble but i think by raw meat diet they mean raw organ meats not muscle meat. There are people that have their stomach removed due to stomach cancer for example - and if you search for post gastrectomy diet you will see that their recommended diet is meat and cheese - so it is possible to digest meat - they dont even use raw meat - so these people digest cooked meat fine even without stomach -  no stomach juices - it seems the pancreas is more important for meat digestion.  I have also seen studies that link hormones with pancreatic insufficiency in people. Most probably people with digestion problems have both low HCL and pancreatic insufficiency caused by low thyroid AND low cortisol. Without cortisol thyroid hormones dont work - i read thyroid forums for years and thyroid glandular or hormones works for very few people - cortisol is the missing piece - most people actually have low not high cortisol - they have high adrenaline but low cortisol. When you go to the lab to test your cortisol they test for total cortisol - which says nothing about free cortisol.
There are several books about the importance of cortisol like Safe uses of cortisol from William Gefferies and he even claims that thyroid is not so essential like cortisol.

Among many other suggestions it also mentions to eat raw pancreas and raw liver to fix digestion. I think User Sabertooth said raw pancreas helped him a lot. So that makes sense now.

How do you know that the proteins in the bone broth are the problem and not the fermentable carbs in it. Meat stock is one thing but bone broth is different because some animal parts like cartilage have fermentable carbs:




Here’s where the problem is with SIBO and bone broth: Bone broth contains carbohydrates. More specifically, it is the glycosaminoglycan (GAG) carbs in bone broth that are problematic.

In short: The GAG carbs in bone broth can feed the bacteria in your gut, causing overgrowth to get worse in SIBO patients.

 

Bone Broth and FODMAPs
If you have SIBO, then you have probably already heard of the Low FODMAP diet. This diet is often recommended for SIBO because it removes certain fermentable carbohydrates which bacteria love to eat.

In several forums and blog post comments, I’ve read that “bone broth is high FODMAP.”  While this comment is in the right vane, it is not completely correct.

The GAG carbs in bone broth are a type of polysaccharide carbohydrates.  Under FODMAPs, polysaccharide types of carbs are allowed – even though these can also feed gut bacteria and aren’t recommended for SIBO.  The fact that these carbs (as well as many other gut-damaging ingredients) are allowed is one of the big problems with the FODMAPs diet.  (Confusing, right?)

In short: The GAG carbs  in bone broth don’t fall under FODMAPs, but still are not good for SIBO.

 

Thank you all for your contributions to journey back to health!

I tried bone broth for a good while in the Summer, however, the cooked proteins and highly available amino acids within it proved to worsen my intestinal overgrowth. It was this experience actually which lead me to discovering the importance of raw proteins. Presumably stocks and broth would help some, but in my own experience I have found raw foods, plant or animal to work best for me as they are less conducive to putrefaction and fermentation in the gut.

I suspect that those of us with low stomach acid simply cannot breakdown and absorb cooked proteins before gut microbes begin to feast on them and produce their often problematic metabolites.

Upon reading your suggestions I have cut my protein consumption down to near 100g. I am also reducing my consumption of carrots and introducing cucumbers and leafy greens.

Yesterday I drove 2 hours to a farm and bought 20ibs of raw grass-fed suet, which I lightly render and mix in a 4 blueberries to sweeten and eat 2-3oz of with my meals. Delicious!


Per your recommendations, I have increased my consumption of veggies and fat and brought meat consumption into range. Lemon juice and stomach acid supplementation have lead to marked improvements in digestion, bloating, and constipation.

Due to my history of antibiotic use and worsening of symptoms after using them this Summer, I suspect my issues are related to an overgrowth of yeasts and molds in my gut.
My plan of attack from here is to eat in such a way as to feed my gut bacteria and starve gut yeast. Consequently, I will be removing carrots and switching to non-starchy veggies like kale and cucumbers.

As always, I am most appreciative of your sharing of your own knowledge and experiences! Thanks for tuning in

My post above is specifically about beef and other red meats - chicken and fish are another story they dont have so much connective tissues and don't need so much stomach acid. You are correct about true allergies but the problem for most people is not true allergy - it is putrefaction of protein in the intestines. Most people are not allergic to gluten they just can not digest it to amino acids and it putrefy in intestines. Mincing red meat does not help much in my experience with venison and beef, marinating in vinegar seems to help somehow. Where can i get more info about this wet aging method?  When i hang some beef outside it just becomes like jerky - it is even hard to cut it with knife. Maybe you are talking for some kind of fermentation of meat that will accelerate the process of aging?