“The problem with dairy products is the protein portion of them. The protein is pro-inflammatory and much like the protein portion of the grains wheat, rye and barley, it seems that the human body doesn’t respond well to it. Many researchers state that while we are designed to digest our own mother’s milk for the first few years of life, we were never designed to glean nutrition from the milk of another mammal such as the cow, goat or sheep. For that reason plus a few decades of clinical experience showing that to be the case, I recommend to my patients that they exclude dairy from their diet.

How is butter different? Butter is about 80-82% fat (higher fat butters are available if you look for them), 17% water and only about 1% milk solids (protein). For some patients I find that the minimal amount of protein is insufficient to bother them. And, thosewho prefer to avoid all milk protein can enjoy clarified butter or ghee where virtually all water and protein are removed with only the fat remaining.

Organic is important because the fat is where the hormones and toxins might reside in a non-organic product. The organic version is free of such contaminants.”