Good for you! I'm blowing sometimes and don't know from where it comes from. I can drink milk but not too much. Many of us, around 20%. are lactose intolerant. Then I was reading this the other day .... Some good info. from ET [conversation between Billy and ET Ptaah] Ptaah: Lactose intolerance is not harmless and must be taken seriously. Lactose intolerance is an adverse reaction to lactose, which occurs when the small intestine does not produce enough of the digestive enzyme lactase. Fortunately, not everyone who is subject to lactose intolerance suffers from lactose intolerance to the same extent with this milk sugar intolerance. But for people who do suffer from it, there are definitely possibilities for eating balanced diets with no reductions in milk and milk products, consequently, lactose intolerance does not mean that milk should be eliminated thoroughly and completely. Milk contains milk sugar, which is lactose, whereby approximately 20% of the European population is lactose intolerant and lactose is hard to digest for them. If, despite that, these human beings still enjoy milk, and then take on typical symptoms of lactose intolerance, which manifest themselves by various symptoms, for example, abdominal pain, bloating or diarrhoea, and so forth, whereby actually also strong health-impairing disease could be caused. Naturally, with every person the tolerance limit for drinking milk can be very different, as is the case also with regard to indigestion. For understanding, it must be said that lactose intolerance, that is to say, milk sugar intolerance, has nothing to do with a milk allergy, which is different in nature and that is based on a cow’s milk protein allergy. Consequently, make sure that these two factors are not confused. A milk allergy is based upon a reaction of the immune system which negatively reacts to certain parts of the protein in cow’s milk. Naturally, there are also dairy foods that are free of lactose, such as the following cheeses: Emmentaler, Gruyère and Sbrinz. On the Internet and in nutrition journals can be found a large number of foods that are free of lactose. Milk and milk products contain very valuable nutrients and belong, for the majority of people, among the most important staple foods. Lactose intolerance sufferers do not have to extensively go without this nutrient supplier, because they can still fall back on milk and milk products if they comply with their personal tolerance level, whether only a little or no lactose is present. Billy: How can one buying food, for example, recognise whether a product contains a lot of trans fats? Ptaah: If a product contains a lot of fat and has a long shelf life, then that is, as a rule, a sign that many trans fats are included. Billy Therefore, the HDL cholesterol is good and protects the arteries from the damaging LDL cholesterol. This LDL cholesterol thus increasingly accumulates within the blood vessels and thus leads to hardening of the arteries, that is to say, arteriosclerosis. And if this is furthered early, then this thereby increases the risk of heart attack and stroke. Ptaah: It can also greatly impair the health of pregnant women, leading to miscarriages and stillbirths, as well leading to damaging the health of the baby. But basically all human beings are at risk, but especially those prone to atherosclerosis; but also human beings who have a high risk of cardiovascular disease, diabetes, allergies, and so forth. Ptaah: Right, because an especially great danger exists for them, because due to poor nutrition they succumb to obesity, indeed, especially through partially or fully saturated fatty acids and also in relation to the consciousness, as concentration becomes impaired. They become overweight and also have problems with concentration related to consciousness. As an example: a 5 to 6 year old child should not consume more than 1.5 grams of trans fats a day. But if that child ate a slice of bread for breakfast with some margarine and ate a portion of cottage cheese before lunch, then consumed chips and a donut and in the afternoon consumed half a package of chocolate biscuits and in the evening consumed processed vanilla pudding, he has already ingested the insane amount of 6.5 grams of trans fatty acids. Billy: What is actually to be understood regarding partly or wholly solidified [hydrogenated] fats, that is to say, trans fats? Ptaah: The fats are artificially added in the state of so-called hardening [curing]. In other words, this means that the fats are artificially hardened, whereby the fats are obtained, through a chemical intervention, from plant and fish oils. Basically, the fatty acids occur in the food according to their chemical structure, split into the two groups, being saturated and unsaturated fatty acids. The chemically treated, and therefore saturated, fatty acids can be divided into short, medium and long chains, while the unsaturated fatty acids are referred to as monounsaturated or polyunsaturated. Billy: And why are they cured? I do not understand, when the hardened trans fats are indeed so damaging to health. Ptaah: The matter is quite simple, because, by means of the so-called hardening of fats, the corresponding foods last much longer and do not go rancid. In addition, trans fats are cheap, which has great profitable benefits for the manufacturer. But for the human beings who eat these trans fats, the whole thing is very bad, because of all the fats, it is these which evoke the most health damage in human beings. But there are trans fats in nature, for example, in ruminants, and for example, in the fat from cattle, for which the trans-fatty acids are formed by bacteria in the rumen. Also, calves, sheep and goats, and so forth, are biochemically natural trans fatty acid producers, whereby these trans fatty acids are of an entirely different nature and are absolutely harmless to health. Billy: But Sfath, your father, said that both saturated and unsaturated fatty acids from plants and animals are necessary for human nutrition. Saturated and unsaturated fatty acids are throughout our food. He also spoke of butter and lactic acid, which are very valuable if the human beings have the necessary enzyme production for these foods. Ptaah: That is right, but with high-fat foods and their enjoyment, a healthy amount is always a requirement. However, in a healthy diet, both saturated and unsaturated vegetable and animal fats are permitted. A unique feature of animal products is the milk fat, because this has an unusually rich spectrum of very valuable fatty acids, for which reason its composition is quite ideal, whereby, however, its compatibility should be considered, since in certain people the necessary corresponding enzyme production is lacking, in order to make milk and milk products tolerable. If this enzyme production is deficient, then milk and milk products are not recommended and, under certain circumstances, may be very harmful to health. Billy: And which fats can now be described as healthier, it is vegetable or animal? Ptaah: Vegetable fats are the most valuable because they contain more unsaturated fatty acids, while animal fats exhibit more saturated. The origin of the fat is therefore decisive, whereby, however, all edible fats contain saturated and unsaturated fatty acids. The highest quality fats are contained in natural butter and cold-pressed vegetable oils such as rapeseed [canola] and in nuts. Ptaah: For many human beings, children and adults, milk and dairy products are more or less harmful to health, but this cannot be generalised. The harmfulness only applies to human beings whose enzyme production, in relation to their ability to digest milk and dairy products, is more or less deficient or even completely absent. Billy: We have already once spoken about milk and dairy products being harmful, indeed, especially from cows, but you have given no further explanation about it. Quetzal and I also had a conversation once in this regard. Therefore, the matter looks somewhat different if the enzyme production necessary for digestion is absent or lacking. Ptaah: Yes, we talked about it, but it is a long time ago. In fact, we did not addressed enzyme production in relation to the compatibility of milk and milk products.(See the 216th contact conversation of March 16th, 1987, sentence 127; the 217th contact conversation of May 8th, 1987, from sentence 30, the 401st contact conversation of April 24th, 2001, from sentence 60, the 326th contact conversation of April 15th, 2002, from sentence 56, the 447th contact conversation on 20 April 2007, from sentence 38.) Billy: That only vegetable fats are healthy, especially since many of these contain unsaturated fatty acids �" therefore that is not quite so. Ptaah: That is really not quite so. For example, despite their vegetable origins, coconut butter and palm oil contain the most saturated fat of all foods. Therefore, vegetable fats cannot simply be regarded as healthy, because there are also various saturated fats among these. Billy: But milk fat contains many healthy fatty acids, consequently, it is healthy. Where are all the places it occurs? Ptaah: It primarily occurs in milk and butter, as well as in cheese and other milk products. Milk fat is a very special fat, because, in its composition, it is similar to neither vegetable oils or animal fats. Overall, milk fat contains practically all saturated, unsaturated, short, medium, and long-chain fatty acids. In total, there are over 400 different types of fatty acid, in a way that no other food exhibits. With this rich diversity of fatty acids, milk fat is ideally tailored to human requirements. Some fatty acids have an especially positive effect with regard to health. For example, the short-chain butyric acid, which is found almost exclusively in milk fat, has big anti-cancer effects, in particular the risk of colon cancer and breast cancer is reduced. Milk fat also means no cholesterol danger. On the other hand, it lowers the risk of heart attack. The saturated fatty acids in milk have very diverse effects on cholesterol levels, whereby, however, seen as a whole, they have no elevating effect on the state of the level of cholesterol. Billy: Thanks for your important explanations. From this link below, scroll down about half way. Here is a link that might be useful: Health

If it is truly lactose intolerance that you are talking about here are some things to consider. Some restaurants use fake cheese. So you may think you are eating "dairy" and it does not bother you but you are not consuming actual real dairy products. A lot of places use caesin instead of real cheese on pizzas. Like it has been said before hard cheeses have very little lactose in them compared to soft cheeses. This may explain why some pizza gives problems and some does not. BTW, restaurants use fake boiled egg too. The fake slices are easy to spot but usually they use the fake chopped egg. One popular brand they use is "Egg Roll". Some restaurants also use a 'fake' sour cream product that they give for the baked potatoes and use to make salad dressing. One brand of this is called "Hyderve". Of course as you may know restaurants use margarine instead of real butter too. Most people are not bothered by the small amounts of lactose in butter but if you are, use drawn butter on things. That way you are only getting the 'grease' part of the butter and none of the milk solids that are suspended in butter. Some restaurants make "cream soups" from and actual diary cream reduction and some make "cream soups" from a roux with broth added. This may explain why you have more symtoms at some restaurants than at others. Don't bother asking your server if something has real dairy in it as they are not ever given the recipes that the restaurant uses. Nowdays even upscale places buy a lot of premade things from industry restaurant vendors so even the owner/manager may not be able to supply you with the answer. Also heat seems to make a difference in whether there is a large amount of lactose in a food item. Heat destoys a lot of the lactose in a product. So cheese on a pizza may not bother you but cheese sprinkled on a salad may. Tip: You can save money by buying regular milk and boiling it and letting it cool, rather than buying lactose reduced milk. Yes, I know that all milk is pasturized but they do not bring it up to 212 degrees when they do so, only 160 degrees to kill bacteria. For some reason dairy products with acidophilous culture does not bother people with lactose intolerance. Maybe the bacteria eat the lactose?? Yogourt does not usually bother people. You can buy acidophilous milk at stores but for some reason it is becomming harder to find in stores these days. If seems to have faded away when the new lactose free milks arrived in the market. I am lactose intolerant and have always boughten acidophilous milk. It's better for you too! You may have miltiple food sensitivities. Yes, food sensitivities can develop as you age. Something that did not bother you years ago may now cause problems. It may be hard to pin down what it is as so many products we buy have all sorts of food additives 'snuck' into them. For instance lots of restuarants put peanut butter into soups and gravies. the reason is that it takes the scorched taste out of things. In the town where I live a person died at a chili shop while eating chili because it had peanut butter in it. Who wouda thunk? You will be surpised at how much sugar and artificial sweetners is snuck into food in resturants and in the things you buy at the grocer store. Sweetners are put into just about everything we buy. Americans have a big sweet tooth. Soups, breads, salad dressings, meat marinades, canned veggies, almost everything has sweetners, milk solids, and wheat starches, added. Try going on a very bland diet and gradually add things back into it until you find the foods that bother you. This may mean starting out buy just eating rice. Yes, I am serious. If you are truly experiencing severe symptoms you could be allergic to corn, wheat, nuts, synthetic sweetners, milk almost anything and maybe multiple items. Shop at a health food store for a while and only buy "pure" products. See if that makes a difference in how you feel. Keep us posted.

When I started feeding raw back in 2007, a few of my kibble-fed adult cats were VERY resistant. They just didn't recognize raw meat as food after years of feeding commercial garbage. But they all came around in time. I was truly amazed, though, when I later rescued a couple of 5-6 week old kittens who had been abandoned on my road. They were both emaciated and were having trouble getting their digestive systems to reacclimate to regular meals. I initially fed them KMR mixed with canned food, but their appetites were inconsistent, and their stools were runny. After a week or two, I decided to see if they would do better on a more natural, raw meat diet. I had no idea whether they'd even be willing or able to eat raw meat at that age, though. I needn't have worried. The first time I offered them little pieces of raw chicken, their inner carnivores emerged. They snatched those meat pieces, growling fiercely, and swallowed them down as though their lives depended on it! They didn't have so much as an instant of hesitation. They knew exactly what that raw meat was for because their taste buds had not been corrupted and confused by a lifetime of commercial food like my adult cats. Not only were their appetites for meat both instinctive and insatiable, but their GI tracts almost immediately settled down, and their stools firmed right up! All hail raw meat!!! Laurie

@pricklypearcactus lactaid doesn't work well for me either.. and i do get film on my throat.. but no trouble breathing other than any kind of mucus related breathing issues (sorry, i know that's gross). Regardless, she should see a Dr.. i was just hoping my experiences would help keep your worry at bay. Since I have had my issues since birth, i don't discuss with my dr hardly ever-- but now that I am developing bone issues (hence my jaw bone grafts/dental issues), I probably SHOULD start bringing it up. I already know that I have low vit D.. as do many my age.. but i suspect it is worse because I consume so little dairy. @kkay_md wow, lots of allergies to have dealt with over your lifetime. I think my sister is also allergic to a variety of chemicals as she has issues with spas and has sadly given them up and very much limited the products she uses. Sorry you keep getting reactions-- hopefully they become less frequent! I never developed much of a taste for cheese beyond mozz, american and parmesan-- but I do make quiche and some use some other cheeses. I knew Cabot was great about labeling but didn't know Finlandia did the same-- i am pretty sure they make a fontina that i like in sauces and quiche (gruyere has never been an issue for me). The worst? Cottage cheese, cream cheese, marscapone types.. but my body has gotten wise. They actually turn my stomach even before i get them close to my mouth. The smell of sour cream and yogurt also turn my stomach or make me gag if they are hidden in foods. It is gross and unladylike.. but it saves me from becoming very ill! These bodies are crazy things! ps.. my sister was still pretty wiped out this morning from yesterday's reaction but she just texted to say she's bounding back and feels good! I was concerned that the party was going to do her in (she is hosting) but looks like we can relax and she will enjoy the evening!