Yet the USDA recommends that we eat fat-free or low-fat milk and milk products. Why? Do they mean that milk straight from the cow isn’t recommended, and milk that has been processed and had its most valued nutrients removed is actually healthier? Perhaps in addition to forge!ing how real, nutritious milk should be produced and consumed, they have also misinterpreted epidemiological data yet again. Is the government smarter than Mother Nature?

Know this: Real milk is raw (unpasteurized), comes from grass-fed/pasture-raised cows, and is not low-fat or fat-free.

If you are lactose-intolerant, you may be able to drink raw milk without a problem, as the lactase enzyme necessary for the digestion of lactose is still present in raw milk. Raw milk is a good dietary source of protein, fat, carbohydrates, calcium, and fat-soluble vitamins A, D, and K2, all of which are important for bone density.

If you find that you tolerate dairy well, without sinus congestion, sneezing, digestive upset, or signs of chronic inflammation (see page 91), find a trustworthy source and enjoy your milk in its whole, full- fat, natural state.

If you don’t tolerate dairy products well, even after trying raw milk, you may still be well-served by incorporating grass-fed bu!er, which contains fewer of the commonly irritating dairy proteins, into your diet.

You could also use ghee, which contains virtually no dairy proteins, or a butter oil supplement, which has the lowest potential for containing any trace of dairy proteins.

Typically, an allergic or inflammatory response to dairy does not occur with pure butter oil because it lacks the milk protein constituents, such as casein and whey, and sugars, like lactose, that are the underlying problem. (See Practical Paleo for more information about choosing dairy products responsibly.)

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