Mr. Google tells me that folks have TWICE the blood histamine level with pasteurized milk as they do with raw milk. Supposedly, pasteurization kills the bacteria and upon their death, they release histamine (which sounds kinda iffy to me).
In contrast, I would have guessed that the live bacteria in raw milk would cause some of the milk protein to degrade, resulting in histamine. Unless, of course, the bacteria in raw milk only eat SUGAR, and NOT protein? Isn't it the same bacteria which create yogurt when the milk is fermented at room temperature? Nonetheless, I would have thought that bacteria in raw milk would be worse for histamine sufferers.
So, which is it?
Thanks for any thoughts on this matter,
PS: please don't answer that cavemen should not eat dairy :-)
asked byCaveMan_Mike (3275)
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on August 03, 2013
at 11:13 AM
I have histamine intolerance and do fine with raw goats milk.