The Austin Primal meetup hosted Dr Sebring over the weekend and one thing I noticed was he picked on Casein quite a lot as a problematic protein, causing inflammation and in general the same kinds of problems that gluten causes. He recommended Whey as a better source of protein if you insist on getting it from milk. From Mark Sisson's blog I'd get the impression that it's mostly ok except for a small number of individuals.
What are your impressions? I didn't get a chance to dig in more with him. Do you think goat or sheep cheese is inherently better? I've read stuff about there being two types of Casein and those two have the same type as human breast milk.
All things being equal, I'd rather ban dairy from my household but there are limits to what I can get my kids to eat due to living in society and I'd been viewing dairy as a better than the alternative food. That is, causes some problems but also provides nutrition and acts as a liquid multi-vitamins. I tried goat milk once but I can only find Myenburg and it's very heavily processed so I've been buying Organic Valley pasture raised milk lately (my wife hates the non-homogenized "Grass Milk"). Same for cheese and butter.
asked bybalor123 (3747)
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