Dairy

links: Food reference:

• https://raypeatforum.com/community/threads/the-consequences-of-cheese-as-a-main-source-of-protein.21764/ This is an 11-page thread. Worth looking into.
• https://raypeatforum.com/community/threads/bringing-to-attention-the-dark-side-of-dairy.31518/ 6-26-2021

Dairy #

• Milk is rich in nicotinamide riboside. Cronometer only measures niacin, so if one has a good source of it, you will not be B3 deficient despite what it may say. R
• Butter contains more estrone than other forms of dairy. It can cause acne for a lot of people.
• Contains Folate binding proteins/receptors/antibodies. These are seen in Autism - something similar going on in Schizophrenia too Travis

Homogenization #

Encapsulates milk proteins allowing them to be persorbed whole. This process greatly increases the chances of autoimmunity because only peptides over ~10 amino acids in length can have antibodies raised against them.

• https://raypeatforum.com/community/threads/the-travis-corner.21611/post-356171
  • http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.781.5494&rep=rep1&type=pdf

Cheese #

• Cheese loses ~70% of B1, B2, and B3, ~76% of B12, and up to 86% of B6.

• https://www.soupersage.com/compare-nutrition/cheese-vs-milk this source is questionable.

  • Compared to milk, cheese has slightly higher B2, B3, B6, Folate, and B12. Milk has more B1 and B5.
  • Per 100g (113g=4oz) milk has 140mg of K and cheese has 85mg.
    • Per 4oz,
  • Milk has 120mg Ca and cheese has 659mg.

Types #

The best cheeses seem to be:

• Parmigianno Regianno
  • 1.71 Ca:P. 35.8g protein per 100g!
• Port de Salut.
  • 1.81 Ca:P! 23.8g protein.
• Mozzarella (whole, skim is better)
  • 1.69 Ca:P. 22.2g protein.
• Gruyere
  • 1.67 Ca:P. 29.8g protein!
• Roquefort
  • 1.69 Ca:P. 21.5g protein.
• Pecorino Romano
  • 1.66 Ca:P. 25g protein.
• Montery
  • 1.68. 24.5g protein Second rate:
• Fontina
  • 1.59. 25.6g protein
• Colby
  • 1.50. 23.8g protein
• Feta
  • 1.46. 14.2g protein
• Swiss
  • 1.40. 26.9g protein
• Gouda
  • 1.28. 24.9g protein
• Manchego
  • 1071mg Ca. 25g protein.
• Ricotta
  • All whey.

Milk #

Goat’s milk is supposed to have lower PUFA than cow’s.

• Meyenberg goat’s milk has 2.5g PUFA/cup! Meyenberg most likely adds omega-3. The average cow’s milk has like 0.5g. The low fat Meyenberg has 0g PUFA, though.

• 48 hours later, the separation in raw milk becomes very pronounced and heavy - almost solidified. The cream has a much yellower color, so it should be quite obvious.

  • Even after skimming raw milk, it’ll be more like what’s at the store - going from 8-10% to the 3-4%. According to one youtube video.

Yogurt #

• To read:
  • https://raypeatforum.com/community/threads/greek-yogurt-and-lactic-acid.20075/post-467012
  • https://raypeatforum.com/community/threads/peat-very-wrong-on-lactic-acid-yogurt.33077/

The lactic acid content is something to bear in mind. Since lactic acid is converted to glucose in the liver, it can tire you out. The strained type is best (greek yogurt and skyr), since the whey is where much of the lactic acid is. Lactobacillus is anti-inflammatory, even when dead. https://raypeatforum.com/community/threads/casein-contains-opioid-receptor-agonists-removal-methods.19287/#post-260811 - Contains less opioid receptor agonists than milk.

• Probiotics in yogurt produce GABA, amongst other things R
  • https://raypeatforum.com/community/threads/a-common-probiotic-strain-lactobacillus-may-cause-lupus.27085/#post-397498
    • Lactobacillus may cause Lupus, an autoimmune disease. Anti-inflammatory.
    • Bifidus: Inflammatory?
• Probiotics can be ‘pirated’ by keeping them in a yogurt culture.

Sourcing #

https://www.farmerspal.com/organic-products/food-and-drink/dairy/