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As the headlines of this article suggests, there is so much information circulating around these days about dairy products such as milk and cheese that people are bound to be confused. Having educated people on individualising and designing sustainable dietary strategies based on health conditions and goals, I have witnessed just how divided the opinions on this topic alone are.

In my first PRIME article, I talked about the importance of a paradigm shift as being fundamental to a positive and lasting change in health. The first thing I can draw reference from that article is that people need to first empty their perceptions – and dive into the space of pursuing truth.

For example, till today, those who believe that dairy does a whole world of good to everyone are making too many assumptions, including the assumption that dairy that ends up in our kitchen and shelves today is the same as those that kickstarted the belief.

In pursuing all truths, we often need to track back till the point where it first took shape, very much the same as how the universe started from the point of singularity where the Big Bang first came about. The second thing I would like to draw reference from my first PRIME article is the part about technology, where I mentioned how it really is “just a means, intelligence or set of tools that increase possibilities – what possibilities exactly, they are really determined by us.”

Today, the internet has allowed such a rapid circulation of information that it really increases both the possibilities of getting good AND bad information – and when this happens, people are drowned in a boundless ocean of information overload and toxicity!

I hope to finally shed some light on this topic once and for all so that you can finally decide for your own unique situation how dairy fits into your scheme of things.

The Problem With Dairy

cowFirstly, if you’ve followed my previous articles on PRIME, you would have read the article about Calcium, and in there I’ve written quite a fair bit about commercialised dairy products today as being bad for you. That was summarised very properly and you would find a lot of useful information on why the conventional, UHT (Ultra High Temperature) processed, pasteurised, denatured milk filled with disinfected pus, artificial and harmful hormones, acidity, and antibiotics can cause you a lot more harm than good. In fact, as a damp-forming food, it is not optimal for most body constitutions in Singapore’s damp climate as well.

What’s more, today’s commercial dairy and milk products are mostly from A1 cows, which are a breed that have been domesticated (over 10,000 years ago) and selected specifically for milk production. This is vastly different from the old breeds like the Asian, African and Jersey cows.

Only cows bred from a pure and untainted A2/A2 genotype lineage – meaning the ancestry is completely of the A2 breed and no A1 breed can safely claim to have a genetically safe milk to start with. And that is what we are looking at – tracking back to the origin of milk when humanity decided that something meant for the calf was also meant for humans – and we realised from research that there were cultures that thrived WITH and WITHOUT milk and dairy – but the ones which thrived with milk and dairy products were really consuming A2 milk and used from its RAW form.

Now, you can go on and produce all kinds of cream, butter, yoghurt and more dairy products – but the moment you are using inferior dairy, the commercial ones that you see today – I assure you, you are causing nothing but harm to yourself – whether you feel it, like it or can tolerate it. All, and I mean ALL people, should stay away from conventional dairy.

Is There Even Any Dairy We Can Eat?

In any kind of diet strategy design, you have to look at each person’s unique constitution. Not everyone is suited to consuming milk. But some can actually thrive on incorporating milk into their diets. However, the milk has to be raw and from GRASS-FED, pure A2 cows – that would be the optimal kind of milk to drink daily and to start with – as all other dairy products will be derived from there e.g. cream, yoghurt, whey protein.

Now, unless we are living in countries which have communities focused on bringing such good quality milk back into the market, it is next to impossible to have such forms of fresh, healthful and wholesome milk available to those of us who can tolerate and thrive on it (again, it’s not for everyone!).

Here in Singapore, some conventional dairy products that you can find which will barely pass the test will include some of the following:

  • Organic Yoghurt – Although pasteurised, but if cultured properly without any additional processing and additives, flavourings and preservatives – it still has some benefits versus regular store-bought milk. Such options are typically quite expensive and found mostly in upmarket health food or grocery stores.
  • Organic Butter – Similar logic to yoghurt, and butter has shown to be a very beneficial fat for consumption and cooking especially if it’s from grass-fed cows.
  • Raw Cheese – This is something you can find again in some regular supermarkets and upmarket grocery stores. Just flip the label and check for “unpasteurised milk”. Some of them even emphasise that they are rBST-free, which means that their cows have not been injected with artificial hormones which are extremely damaging to our bodies and cause all kinds of problems including cancer. In an upmarket grocer that has a dedicated cheese room here, you can even ask the service staff which cheeses are raw and which are pasteurised. Raw cheeses are also fermented and have a certain amount of friendly bacteria and nutritional benefit to the body.
  • Organic Kefir – This is like a high-class, upgraded yoghurt drink that has a long history of use and has been extensively studied and consumed today by the health-conscious and even if many of those you can find today are still pasteurised, the fact that it has been cultured/fermented, helps break its components down for better assimilation, and it often contains a boatload of LIVE, ACTIVE, friendly bacteria that regular probiotic supplements off the shelves wouldn’t even match.

Even with these relatively beneficial products above, we really have to take into account the nutrigenomic content of the food, which again goes back to whether the cows are fed well, treated well, of the A2 breed, the intent and even the consciousness of the people behind the finished dairy products.

Personally, I have loved dairy since I was a little kid – yet it has given me lots of problems from bloatedness, excess mucous, sinus, constipation, allergies, acne, yeast infections and more. So I had to give it up some time ago. It wasn’t until a proper detoxification regime, restoring my immunity and tonifying the body that I realised there could be some form of dairy that my restored body could tolerate on a more frequent basis and that is when I embarked on my “dairy research journey.”

Dairy that Heals – How About That?

Combining the research of ancient cultures and modern science, I have found two particular kinds of dairy-based products that are used as food and consumed daily, yet can result in a deep and profound healing on the body more so than many supplements and herbs. In fact, everyone that has tried them can tolerate it perfectly – which means absolutely none of the “dairy intolerance” issues whatsoever. By these standards, these 2 dairy “superheroes” undoubtedly qualify as superfoods. Let’s dive straight into each of them.

1. Pure 1st Milking Colostrum Powder

Colostrum is nature’s most complete, whole, superfood. It is also known as the “First Food” for all mammals, since it is the “First Milk” produced by mammalian mothers. One might consider it a “jack of all trades” due to its wide spectrum of nutrition and versatility. However, we know for certainty that it is a “MASTER of all trades”. That is what all the research is indicating.

However, not all colostrums are created equally. Many have actually been tested to be “transitional milk” or combinations of transitional milk and colostrum, yet they market their product as “colostrum”. Most “genuine” colostrum on the market are tested 40% bioactive which just doesn’t cut it. The best ones are at least 90% bioactive and are protected with a natural liposomal spray coating – allowing the colostrum to remain stable in storage; pass through the stomach without breaking down and losing bioactivity, and be delivered through the intestinal walls into the bloodstream where they can be delivered into organs and cells.

2. Medicinal Ghee

gheeGhee is regarded in Ayurvedic tradition as the best fat that one can eat, and they say the essence of a cow’s diet and nutrition is milk, the essence of milk is cream, the essence of cream is butter, and the essence of butter is ghee. Many people today believe that ghee, being a saturated fat, is bad for the heart. That can’t be further from the truth.

We have found out today from undeniable research that the bad fat are those processed, oxidised and rancid fats that have undergone processes such as ultra-high temperature processing, hydrogenation, deodourisation, bleaching and more hazardous procedures. These are oxidised fats that contain oxidised cholesterol and cause all kinds of disease.

In fact, many people today are starting to be aware that saturated fat is beneficial to health, INCLUDING heart health! That is why coconut oil, which is predominantly saturated fat, seems to be popping up in every health food store and even supermarkets. However, that wasn’t the case 10 years ago.

Here are but some key highlights of the benefits of ghee:

  • Ghee contains a full spectrum of short, medium and long chain fatty acids (including Omega 3 and 9), both unsaturated and saturated.
  • Contains one of the highest natural sources of Conjugated Linoleic Acid which aids in weight loss.
  • It restores digestive fire crucial for breaking down food for absorption.
  • It lubricates the intestinal walls for smoother transport of food and elimination.
  • Apart from containing the critical fat-soluble vitamins A, D, K and E not found in many other good fats even, it aids in the absorption of fat-soluble vitamins too and other key nutrients
  • Contains phenolic antioxidants and other minerals – and all ghee’s nutrients pass through the lipid membranes of cells and hence is an excellent nutrient delivery system.
  • Used for centuries as a digestive and elimination aid, for energy, sexual vitality, skin and eye health, as a lubricant for the joints and for alkalising the blood.
  • Absence of moisture, milk solids and impurities make ghee extremely shelf stable and has one of the highest flash points which make it excellent even for high temperature cooking.

Of course, not all ghee is created equal. Again, it goes back to the source of the milk and butter, and how it is being made. This will determine whether it is a medicinal fat or barely acceptable fat which we do not recommend. Good ghee is one that comes from pastured-raised, pure A2 cows that are certified free of antibiotics, artificial hormones, and disease.

So there you have it, dairy is not necessarily good or evil, what counts is the source and how it is being made. And there are rare dairy superfood products that can impart unsurpassed longevity benefits to all of us 🙂

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