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

[Anonymous]

I want to chime in that this is fake news, but I’m lactose intolerant and was able to eat gelato and cream based soups without ill effects while traveling in Europe this summer. Those are foods I’m pretty reactive to at home. TBH I mostly avoid them because even with Lactaid I have issues. I have wondered if it may be also the food additives for thickening texture (various gums and whatnot).

Regarding bread, there is a difference in flour but more importantly most European bread is fermented more slowly than US bread, converting more sugars and breaking down starches. US commercial bread is quickly risen and has gums and additives thrown in to mask the blandness and fix texture.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:US wheat processing adds niacin. To stop rickets and other things. EU does not. Many people have sensitivity to niacin. It seems like gluten issues but it's really just that. So they are ok with bread made from imported flour (that's not made explicitly for US market).

"US bread isn't strictly "banned" in Europe, but it's often seen as different due to additives like potassium bromate, azodicarbonamide (ADA), and BHA/BHT, which are restricted or banned in the EU due to health concerns, leading to stricter ingredient lists and different processing methods, and the US uses a harsher pre-harvest drying agent (glyphosate) on wheat, creating a perception of less "clean" bread compared to Europe's focus on traditional methods and additives."

Not sure what this post is quoting, but that is true for a lot of US wheat. It's sprayed with Roundup/ glyphosate at the end of its growing cycle.

My understanding is that organic wheat does not do this.

There are also different varieties of wheat in different parts of the US and in Europe. Same is true with predominant types of cows.

Op, what brands are you okay with in Europe? Do those exist as imports here? That might not give you a clear answer because domestic and export standards are often different. I also wonder if there's any chance the packaging is a problem, or even soon being like the plastic tubing used at the dairy.

Sort of true. Sometimes wheat is sprayed with glyphosate after it's growing cycle, but it can't be harvest for seven days and it would be an atypical usage.

[Anonymous]

Anonymous wrote:I want to chime in that this is fake news, but I’m lactose intolerant and was able to eat gelato and cream based soups without ill effects while traveling in Europe this summer. Those are foods I’m pretty reactive to at home. TBH I mostly avoid them because even with Lactaid I have issues. I have wondered if it may be also the food additives for thickening texture (various gums and whatnot).

Regarding bread, there is a difference in flour but more importantly most European bread is fermented more slowly than US bread, converting more sugars and breaking down starches. US commercial bread is quickly risen and has gums and additives thrown in to mask the blandness and fix texture.

Yes, because all "european bread" is fermented the same way. Holy generalizations

[Anonymous]

OP have you tried Fairlife milk?

[Anonymous]

I am lactose and gluten intolerant and it doesn't matter which continent I eat them on, I will react.

I agree that since you have IBS, you are likely more relaxed and have decreased symptoms. My gastro has recommended meditation programs as there is now evidence regarding the gut-brain connection that affects IBS.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I want to chime in that this is fake news, but I’m lactose intolerant and was able to eat gelato and cream based soups without ill effects while traveling in Europe this summer. Those are foods I’m pretty reactive to at home. TBH I mostly avoid them because even with Lactaid I have issues. I have wondered if it may be also the food additives for thickening texture (various gums and whatnot).

Regarding bread, there is a difference in flour but more importantly most European bread is fermented more slowly than US bread, converting more sugars and breaking down starches. US commercial bread is quickly risen and has gums and additives thrown in to mask the blandness and fix texture.

Yes, because all "european bread" is fermented the same way. Holy generalizations

The EU could require it. They spend a lot of time frittering over everything.

[Anonymous]

Anonymous wrote:

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.

This is pretty common with wheat products and the blame lies with glyphosate, which is doused in all American wheat but banned in the EU.

I suspect something similar with the dairy there. Their cows eat grass and corn with minimal chemicals. Ours eat corn that is genetically modified and sprayed with glyphosate.

L

Some EU wheat has glyphosate but not to the extent it is used in the US.

[Anonymous]

Try A2A2

[Anonymous]

It’s the protein (1 or 2). In the 17th century, English dairy farmers focused on 2 breeds of dairy cows because they had better production. As it happens, those two breeds carry a type of protein that is harder to digest. Most of Europe did not do this. But American dairy followed the British industry. (I think it’s Jersey and guersney).

I was curious so some years ago I emailed South Mountain creamery to ask. They said they are aware of the issue and have been breeding over the past many years to select for the European protein. So they don’t guarantee 100% but it’s mostly the protein.

Anyway if you get something like SMC or something specially advertised for the protein, you can at least see if that’s the issue.

[Anonymous]

Anonymous wrote:It’s the protein (1 or 2). In the 17th century, English dairy farmers focused on 2 breeds of dairy cows because they had better production. As it happens, those two breeds carry a type of protein that is harder to digest. Most of Europe did not do this. But American dairy followed the British industry. (I think it’s Jersey and guersney).

I was curious so some years ago I emailed South Mountain creamery to ask. They said they are aware of the issue and have been breeding over the past many years to select for the European protein. So they don’t guarantee 100% but it’s mostly the protein.

Anyway if you get something like SMC or something specially advertised for the protein, you can at least see if that’s the issue.

Or you can just skip dairy altogether? As you can see from this thread, American dairy farming is gross. Do yourself a favor and quit all dairy products. You could also skip wheat, and use alternative grains/flours.

[Anonymous]

Milk is for baby cows, not humans. Cows have four stomachs, I believe.

[Anonymous]

You all have some extremely sensitive digestive tracks. Is there some pathology to it? IBS, inflammatory disease? Milk or flour don’t give me problems in the US or in Europe. I feel entirely the same. It’s food.

But I’ve definitely noticed some GI changes if you drink the water in Mexico. Don’t recommend

[Anonymous]

Anonymous wrote:Milk is for baby cows, not humans. Cows have four stomachs, I believe.

Irrelevant. All of the human diet, with the exception of our own mother’s breast milk isn’t “made for humans”

[Anonymous]

The United States use a different method for pasteurization, we also use growth hormones

[Anonymous]

Anonymous wrote:You all have some extremely sensitive digestive tracks. Is there some pathology to it? IBS, inflammatory disease? Milk or flour don’t give me problems in the US or in Europe. I feel entirely the same. It’s food.

But I’ve definitely noticed some GI changes if you drink the water in Mexico. Don’t recommend

How old are you?