"I told my doctor I was lactose intolerant. He said, 'That’s no excuse to drink beer for breakfast!'" - Bob Hope.

Many people now make a big deal out of lactose intolerance, especially when genetic reports claim C/C—"complete lactose intolerance." Both ordinary people and specialists often consider this genetic report a definitive conclusion.

Even doctors and health specialists call the presence of a polymorphism in the gene responsible for lactase an intolerance. They recommend eliminating dairy products or switching entirely to lactose-free products when this polymorphism exists.

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Only two genetic variations indicate the ability to digest lactose. I'll clarify that these genetic variations are not a disease, but simply a way to evaluate enzyme activity. When a person has a specific genetic marker (C/C), it suggests a 40-60% reduction in enzyme activity, not a complete absence of the lactase enzyme.

Moreover, in 90% of cases, specific reactions to dairy products are linked to the milk protein casein, not lactose. These reactions often occur due to pancreatic dysfunction, increased intestinal permeability, or gut microbiome issues. Bifidobacteria play a crucial role in lactose fermentation, and their deficiency directly impacts dairy product tolerance.

This is easily explained by people up to 30 years old consuming dairy products without knowing anything about genetic variations and feeling perfectly fine.

Some people have noticed normal reactions to unpasteurized fermented dairy products while experiencing issues with industrial products. This is especially noticeable in children who are given commercial cottage cheese and yogurts, but homemade yogurt doesn't cause the same side effects.

Even individuals with genetic markers suggesting full lactose tolerance sometimes experience negative effects from milk or dairy products.

Some people tolerate A2 milk (from sheep, goats, or buffalo) but react negatively to A1 milk from cows.

Some people may have intolerances during one period but improve after addressing the digestive system and intestinal health.

And none of these variations are actually related to genetics.

True lactose intolerance in newborns appears as frequent, foamy, liquid stools, and the baby fails to gain weight.

Two important factors influence dairy product consumption:

1. Product quality preference should be given to fermented products from raw milk, cream, and clarified butter.

2. Digestive system health, normal microflora in the small and large intestines, proper acidity, and sufficient bile and pancreatic enzymes.

Don't focus on genetics. If you experience intolerance symptoms, work on improving your gut microbiome and digestive system.

For those with autoimmune diseases, digestive disorders, metabolic syndrome, signs of systemic or neuroinflammation, or obesity, dairy might be temporarily or long-term eliminated until remission occurs.

With autoimmune conditions, fermented A2 dairy products can be consumed, preferably during a recovery day or more frequently if digestive health allows. Fermentation breaks down lactose into galactose and sucrose without digestive enzyme intervention. Longer fermentation results in less lactose in the final product.

Here is our ranking of dairy products from most beneficial:

1. Melted butter from A2 milk (sheep, goat, buffalo)

2. Baked colostrum

3. Cow ghee

4. Yogurt from raw milk, fermented for at least 18 hours

5. Soft or hard cheese from raw milk

6. Cream (at least 30% fat) from raw milk

7. Sour cream, ayran, kefir from raw milk

8. Fermented products from pasteurized goat, sheep, or buffalo milk

9. Whole pasteurized milk from sheep, goat, or buffalo

10. Cheese from pasteurized milk

11. Raw cow's milk

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Warm regards,
Kos and Helen.