Dr. Josh Axe

And that protein is very inflammatory to people like gluten is.

And this is why if you buy, some people have noticed, oh, when I eat goat's milk or sheep's milk, I don't have allergies versus cow's milk, I do.

It's typically not the fact that it's cow's milk.

It's typically the fact that that protein

type of cow has A1 casein, which is almost all cow's milk today.

So people can buy today A2 dairy, which has the right genetic components in terms of the protein.

So that's important.

That's a big one.

The other one is if milk is pasteurized, you're heating it up, you're killing all the enzymes and all the bacteria.

The bacteria are 99.9999999% of the time good bacteria that you need for digestion.

And the enzymes you have to have, like lactulose, to even break down, or lactase to break down lactose.

So all that being said, that's really important too, to not have it pasteurized.

And then homogenization is a whole nother thing where you are destabilizing and denaturing the fats, causing issues there.

So that's very unhealthy.

So, you know, Jordan Rubin, I mentioned him before.

He cured himself of ulcerative colitis and Crohn's disease.

And almost the only thing he ate for 40 days was raw goat's milk kefir.

And people would say, oh, if you have a digestive issue, don't drink milk or don't have dairy.

It was almost the only thing he ate.

And he cured himself from inflammatory bowel disease.