What is in US dairy? It feels like a poison.

[Anonymous]

In the US, I can’t have dairy. I get cramps, gas, bloating, nausea, and worst of all, unpredictable bowel urgency and diarrhea if I have dairy. I have always assumed I was lactose intolerant, but even the lactase pills don’t help much. I just avoid it all together. I have been diagnosed with IBS-C as well.

I married into a family from Europe. My husband has a lot of extended family who live in Spain and France. They live in smaller towns, not major cities. “Non-dairy” is not a thing when we visit.

When we first started visiting them after we were married, I just steeled myself for digestive issues. But it was … fine. More than fine. I ate yogurts, cheeses, food soaked in butter, everything put before me because it’s rude to refuse. But nothing happened. If anything I was more settled digestively than I ever am back home in the US.

I tried dairy after the trips back in the US and it was a disaster.

This has now happened enough that I am positive it is a pattern. I go there, I eat a ton of dairy, everything is fine. I tried even the smallest slice of cheese here, and I have to run to the bathroom. Organic or non-organic doesn’t seem to matter, I’ve tried.

What is going on with US dairy? I literally think it’s got some sort of poison now. What element causes this? I want to know if I can isolate the trigger.

[Anonymous]

It's in your head.

There's mediocre industrial dairy in both the US and Europe, and artisanal farm to table dairy in both places.

[Anonymous]

Anonymous wrote:It's in your head.

There's mediocre industrial dairy in both the US and Europe, and artisanal farm to table dairy in both places.

OP here. Trust me, I wish it was in my head. Rushing to the bathroom to avoid a bowel issue is the farthest thing from imaginary, though.

[Anonymous]

Sounds like you have IBS at home in America. Perhaps you were more relaxed when visiting abroad.

I'm lactose intolerant, and most cheese and yogurt in America are fine for me, because their lactose content is low. It's milk and cream that cause problems.

[Anonymous]

I don't have quite a severe reaction as OP but I can't have milk or ice cream, and certain yogurts. I've definitely noticed a difference in certain areas of Europe where my stomach can tolerate things better

[Anonymous]

I have it with US bread. There is something terrible in the wheat or the way bread is made. Now, I stick to imported flour and make my own bread.

[Anonymous]

Anonymous wrote:I don't have quite a severe reaction as OP but I can't have milk or ice cream, and certain yogurts. I've definitely noticed a difference in certain areas of Europe where my stomach can tolerate things better

OP here. Can you eat plain yogurt in Europe?

That’s a distinct difference for me: I can have plain yogurt with granola for breakfast (and just supermarket yogurt, nothing fancy) when visiting my in-laws but if I do the same thing here, I’m guaranteed a miserable day.

[Anonymous]

My friends who are lactose intolerant in the UK are also lactose intolerant here. But, it someteims is about the cow.

Though the industries often use the same name for the milk cow breeds, US Holstein cows have become a distinct breed from European due to the push for high milk production. European Holsteins are smaller and dual purpose (milk and beef). Maybe the breed has something to do with it?

Some diaries use differnt cows, so maybe the breeds in teh small towns you visited produce milk that is palatable to lactose intolerand folks?

Her is an example of a dairy in the U.S. whose non-Holstein cows produce milk that is reportedly fine for lactose intolerant customers:

"Studies suggest that those with lactose intolerance can more easily digest milk that contains only the A2 Beta Casein milk protein. Cows carry two strains of the Beta Casein and can be A1A1, A1A2 or A2A2. Still Dream'n Dairy tests their cows and only pasteurizes milk from the cows confirmed A2A2."

https://stildreamndairy.com/not-all-milk-is-created-equal/

[Anonymous]

yikes, sorry for all the typos (my hands hurt today).

[Anonymous]

There is something to it. I have known others who said the same.

Personally, I can eat pastries with wheat flour in France but can’t eat them in the US.

The reason could be the use of round up and other products from the company that starts with M.

[Anonymous]

It's the hormones the pump dairy cows full of.
Industrial farming is terrible for livestock and consumers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don't have quite a severe reaction as OP but I can't have milk or ice cream, and certain yogurts. I've definitely noticed a difference in certain areas of Europe where my stomach can tolerate things better

OP here. Can you eat plain yogurt in Europe?

That’s a distinct difference for me: I can have plain yogurt with granola for breakfast (and just supermarket yogurt, nothing fancy) when visiting my in-laws but if I do the same thing here, I’m guaranteed a miserable day.

Yes, but I can eat certain brands of yogurt in the US too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't have quite a severe reaction as OP but I can't have milk or ice cream, and certain yogurts. I've definitely noticed a difference in certain areas of Europe where my stomach can tolerate things better

OP here. Can you eat plain yogurt in Europe?

That’s a distinct difference for me: I can have plain yogurt with granola for breakfast (and just supermarket yogurt, nothing fancy) when visiting my in-laws but if I do the same thing here, I’m guaranteed a miserable day.

Yes, but I can eat certain brands of yogurt in the US too.

OP here. Could you share the brand names you can tolerate? Maybe I can try a small amount as an experiment.

[Anonymous]

Anonymous wrote:My friends who are lactose intolerant in the UK are also lactose intolerant here. But, it someteims is about the cow.

Though the industries often use the same name for the milk cow breeds, US Holstein cows have become a distinct breed from European due to the push for high milk production. European Holsteins are smaller and dual purpose (milk and beef). Maybe the breed has something to do with it?

Some diaries use differnt cows, so maybe the breeds in teh small towns you visited produce milk that is palatable to lactose intolerand folks?

Her is an example of a dairy in the U.S. whose non-Holstein cows produce milk that is reportedly fine for lactose intolerant customers:

"Studies suggest that those with lactose intolerance can more easily digest milk that contains only the A2 Beta Casein milk protein. Cows carry two strains of the Beta Casein and can be A1A1, A1A2 or A2A2. Still Dream'n Dairy tests their cows and only pasteurizes milk from the cows confirmed A2A2."

https://stildreamndairy.com/not-all-milk-is-created-equal/

OP here — I did not know this. Fascinating. I’ll look into this.

[Anonymous]

Anonymous wrote:I have it with US bread. There is something terrible in the wheat or the way bread is made. Now, I stick to imported flour and make my own bread.

Eye roll