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There IS a bit of gaminess in some products, Katie. It's a bit of an acquired taste, kinda like wild caught salmon. If you're not expecting cow's milk, it's more tolerable. We have an artisan dairy about 150 miles round trip from here that does a delicious goat's yogurt- no gaminess whatsoever.

FWIW, I've been strictly dairy-free for a week. I think I notice an improvement in my pain level. I pull weeds for an hour or so a few times a week and my post-exertional hamstring and neck pain is much better. I can work much longer and harder with almost no pain afterwards . That said, I miss my cream in my coffee, not so much in the morning, but in the afternoon... WIP. It'll be interesting to see if my pain returns once I try some A2 milk.

Julie, last year when we both tried the 3months no dairy, did you notice a difference then?

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Julie, last year when we both tried the 3months no dairy, did you notice a difference then?

I didn't last . FWIW, I don't have any overt issues with dairy like I did with grain. Before I dropped that I had horrific widespread fibromyalgia-like body pain. The dairy stuff (if it's real) is much more subtle for me. Diving into the science myself has changed my thinking on this. Once I source A2 dairy (much easier for you) I won't feel deprived in any way. Small tweak for better health.

Dairy was harder for me to give up than gluten. I missed the yogurt and keifer especially. Not long ago I bought some grass fed cow cream (no A2 available) to try in my coffee. I used to love cream in my coffee and I knew the cream would be virtually casein free. I love black coffee too, but just because I like to experiment, I decided to try some cream again after all these years (I can't say I really even wanted it ). My taste for coffee with cream was long gone and I threw out the first cup and the whole pint. That's just to say in case it helps anyone in any way at any time that dairy is like sugar and most other foods ... one can easily lose the taste if they are away from it for a time.

For anyone who is missing milk, 1/2 and 1/2 , or cream in their coffee, and is looking for a satisfying alternative, homemade cashew milk has worked for me. Nothing but cashews and water. What I love about this milk, besides the taste, is how easy it is to prepare. Unlike many other nut milks, the cashew milk does not need to be strained. It does require a high speed blender. I use a VitaMix and have also made it successfully using a Bullet blender.
My recipe: soak 1 C dry cashews 5-6 hrs or overnight
Drain and rinse
Blend w water at low speed 15 seconds then at high speed for 30-40 seconds til smooth
3 C water To 1 C dry nuts is cream consistency. 3.5-4 like whole milk.

I would be curious if there are any legitimate glycation or peroxidation concerns with the inclusion of more "nut cheeses" in the diet -- these are typically pretty rich in polyunsaturated fats.

Someone should market a fermented macadamia nut butter (a relatively safe blend of MUFA + SFA from an oxidation stance) with well-researched probiotic strains as an alternative to yogurt. (Would buy!) I've been tempted a few times to get back into yogurt & kefir making, if nothing else but for the additional gut bugs. (eg. ME-3 Kefir or LKM512 / ATCC 6475 / IDCC3801 Yogurt.)

I've heard gundry mention some concerns with cashews and lectins (maybe less of an issue after they've soaked?)

I recently bought a few lbs of macadamia from these guys: http://www.southkonamacs.com/ -- these were super fresh (their pressed oil actually looks clear, while the grocery one is an sort of amber colored.) "The drying temperature does not exceed 105F, so the enzymes are unchanged and the nuts are “raw.” Dehumidifying, as opposed to traditional roasting, produces nuts with a stable oil content and fresh taste not found in roasted macs. Brad is constantly fine-tuning the drying process to improve efficiency and quality as this processing method is still new to the industry. We are the only company in the world that processes macadamia nuts in this fashion."

Wow... I'm gonna definitely order, those are extremely reasonable prices (Mauna Loa 4.5oz. at Walmart is $5). And if the quality is as you say then even better. The other plus is the oil... it's really expensive here if you can even find it.

Mmmmm . . . I think I'll have to make the Macadamia Nut cheeze soon! I've made Macadamia Nut Milk but not the cheeze. Sounds great!

I've been fermenting Water Kefir for years and use it to make coconut yogurt and as a fermentation catalyst for all kinds of ferments but have never thought about a fermented nut butter. I do believe research and an experiment is in order. Great suggestion!

Juliegee wrote:Thx4thegenes- that looks amazing. My hunt begins. I just read yesterday that centenarians from Sardinia drink a glassful of goat's milk a day .

Great resources, joiiecouer. Thank YOU!

My pleasure Juliegee!


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Hi CarrieS, Would you post the recipe for water kefir and coconut yoghurt please. Sounds good