Lvtwft, would you please explain the casein protein difference between US cows and European cows?

I am not allergic to milk, but I am severely intolerant to US milk. I get diahrrea that lasts for several days. This appears to be getting worse. My daughter and granddaughter have similar problems with milk.

When I am in Italy, I happily eat large amounts of gelato, lasagna, pizza, etc. It is such a treat to be able to do that.

I would love to figure out how to eat milk products without having to travel to Europe!

" my digestive system is in crisis without the comforting Cadburys Dairy milk for breakfast or Fish and Chips twice a week"

Where's the dairy (or cholesterol) in fish & chips?

Fry in decent groundnut oil rather than tallow (higher flash point anyway, so the batter's crispier) and use any lightly hopped bitter rather than milk for the batter.

This came up on my FB feed.
Interesting differences in general food standards.
https://www.facebook.com/TheGoodLord...9773438724779/

ribeirasacra, I could not open that link. What were differences with milk/cheese standards?

US dairy vs European Dairy

What's the over/under?

sorry but it looks as if the video has been removed from FB. The page it was on is having some trouble from FB.
It was a "quick" explantation of the food regulations differences between the USA and the EU.
Searched for it but nothing came up either.

>>What's the over/under?<<

Correction: over/udder.

https://www.facebook.com/attn/videos/1263188287049961/
Found the original posting on FB.
If this does not work on FB search for attn: and look at the videos on the time line. This was posted on the 23 Jan 2017

I am riveted by this thread because I am currently in Greece and I am experiencing the exact same thing that some of you have posted. I have been violently lactose intolerant for the past two years in the United States. I come to Greece and have been pounding dairy in every possible form for the past 10 days and have not had one single symptom !! It has been complete heaven. I do not even enjoy eating in any way shape or form in the US because it is such a pain and eating out is nearly impossible without it ending in some sort of stomach ache or digestive problem due to dairy being in absolutely everything. I have read the thread and see the variety of theories here and I am very perplexed as to what in the world the ultimate differences are. They no longer put growth hormones in US milk as it was banned several years back but I am wondering if the GMO fed cows are the smoking gun. This literally makes me want to study food science because if I could figure out how in the world to eat dairy again in the US it would be a life changer!! It is making me want to run away from home and live in Greece or Europe forever. It has definitely been an eating mecca for me for the past 10 days! It will be seriously depressing to go back home at the end of this trip. I'm going to try the Kerrygold butter and any imported cheeses and products I can get my hands on!

Excess antibiotics though still continues

"They no longer put growth hormones in US milk as it was banned several years back"

Not to my knowledge. Where did you see that? Some stores, e.g. Whole Foods, say they won't sell products containing it, but that's not a ban.

Actually, the growth hormone is in the cow, not the milk. The mystery remains.

I think that antibiotic use in the US has plummeted in recent years, both in livestock and in people--and about time, too.
http://www.newsweek.com/after-years-...vestock-542428

I have started seeing "grass milk" in my local grocery store. I have a feeling people think their bodies react differently to that. I know that feeding cows exclusively corn has an effect on milk and meat.

You have to be careful with grassfed beef, don't know about dairy cows. Some labelled grass fed are "finished" on corn.

Did you ever figure out what it could be? Over the past three years I have been moving back and forth between Europe and the US and have the same problem. I am totally okay having dairy in Europe but dairy in the states kills my stomach. The weird part is my lactose intolerance didn't come on until after I went to Europe for the first time and came back.

what they did was rename antibiotics as growth hormones, hence when asked do you have excess antibiotics in them there cows you can answer no and similarly if asked the same about growth hormones.

I worked in the dairy industry for a short period, you don't get rich in the industry by being dumb, you do need good marketing, hence the rise of "filtered milk" FFS.

Guys, you're not crazy and it's not a mystery. Same boat here. I stopped drinking milk all diary in the US since 2004. During vacation in EU in 2007 I was shocked to realize I could drink milk, ice cream, cheese, cookies etc. At first I thought it was pure chance. Then I went to Japan a couple of years later. I tired milk to satisfy my curiosity, boom no problem. I was actually drinking milk 3 times a day in Tokyo. If i darr to do that in the US, I would die. Then I went to UK and Belgium, no problem. In Canada I get the same symptoms as in the US. Clearly something in the US killing us or fda not telling us. As for symptoms in the US, mouth ulcers, stomach gas, dizziness, constipation, diarrhea, stomach songs, 9 types of songs, headaches, burps. I hope someone can tell me what to drink in the US.

Organic, labelled non-rBGH.

Interesting.

I thought I was dairy sensitive for a long time, but I’m actually sensitive to some kind of preservative. I cut out grocery bread and cheap dairy and most prepared foods. I go with pastueurized whole milk, and weirdly I can drink that. I grew up on 2% dairygold and I can’t drink that at all without feeling miserable. I can’t eat something like yoplait, but I can have Greek or kefir. I was reluctant to eat out for a long time and I started eating at locally sourced restaurants here- especially places that do bakery bread- instead of the places that tend to serve prepared dressings or canned soups or processed cheese, and most of the issues have gone away. Essentially the more stuff made from scratch, the less sick I get. It’s relatively easy to find that sort of thing overseas, but it’s more of a “foodie” or elitist thing here. I’ve a few friends who gave me crap over eating out at “fancy” places, or shopping organic, because they’re more about quanitity than quality. But when I broke down early on and went out with them to a chain or buffet, I’d be miserable all night. So I stick to my guns now.


So I’m wondering if it’s less hormones or more as someone said above, the US food culture is screwed up. Where your food comes from matters. Wheather you eat food in or out of season season matters. What you eat matters.

Maybe it's because most American dairy farmers feed the cows all kinds of genetically modified hormones to keep them producing twice as much milk in less than 1/4 the natural lifespan, which suck the calcium out of their bodies and give them mastisis, which causes pus and blood to ooze into the milk; and antibiotics to prevent diseases from spreading through their crowded, prisonlike, sedentary lifestyle; and feed them an unnatural, grassless diet; and forcibly impregnate them so that they lactate, and then steal the calf right away, so you're also drinking the hormones that show up from the cow's psychological distress. Maybe your body is just sensitive to that kind of thing.

Chlorinated chickens. We don't allow them in Europe either.

That's completely off topic, but I confess that I wonder sometimes if Americans know what a non chlorinated chicken tastes like.

However, back <b>on</b> topic, in France there is a brand of milk for lactose intolerant people called <i>Matin Léger</i>. So lactose intolerance does exist in Europe, and I would not want anybody to think that it is just an American (or GM world) fantasy. I have often read in France that lactose intolerance should be considered normal because milk is something produced for <b>baby</b> animals, not adults, who have different dietary needs. But since we insist on consuming dairy products, we have evolved to tolerate them. This is apparently what is now happening in Asia, particularly China, but people are suffering quite a bit as they adapt.

I once read that if people continue drinking milk after infancy, they usually retain the enzymes needed to digest milk. If their diet is low in lactose, they're likely to lose those enzymes.

The commercially produced chickens in Italy are not noticeably superior to those produced in the US. I notice a big difference between supermarket chicken and those I buy from a local farmer. However, even the local farmers often use commercial feed for their chickens that I wouldn't consider to be healthy, and certainly not natural.

By the way, it's relatively easy to find naturally raised free range chickens in the US. And not all chicken sold there, even by mass producers, has been treated with chlorine. Some producers use ozone or other methods.

Having 2 children with food sensitivities and having developed them myself later in life, one really has to think about whether it is North America's modified foods that are causing this. I was recently in Spain, and sure, there were plenty of packaged items in the store but not the same sort of things as packaged 'at home'. Being a solo traveler in an apartment, it would be easy to pick up something off the shelf to reheat, but this was very hard to find. Some pizzas, and a few freshly made pasta dishes...not the mac and cheeses, TV Dinners, chicken nuggets or anything else we have to make a quick meal in a microwave. I can eat bread in Europe whereas I can't eat it here. I still have some reactions to dairy there, but not the same as here.
I see an MD who deals with environmental illnesses and he often says it is the lack of chemicals and processing that makes eating elsewhere so much easier than in North America.
One only needs to think about what we do to our land and food to figure out there has to be a correlation between that and the increasing prevalence of allergies, asthma, hyperactivity, and immune related illnesses.

"not the mac and cheeses, TV Dinners, chicken nuggets or anything else we have to make a quick meal in a microwave"

You really eat that stuff? Have you read the labels?

TV dinners? I didn't think they even sold those any more. I've seen plenty of frozen foods in European grocery stores, including all kinds of main courses, etc. I have never eaten chicken nuggets in my life and while I think American parents feed their children terrible diets nowadays, I really don't think chicken nuggets is the bulk of the frozen food aisles in the US.

YOu can find frozen foods in Spanish supermarkets like El Corte Ingles. They do have pizza and pastas as well as meats and poultry, of course, but they also have the same type of stuff you could buy in the uS -- say a combination of shrimp and pasta, lots of frozen fish (simple), fruit, etc
what's this? Oh, chicken nuggets sold at El Corte Ingles
https://beta.elcorteingles.es/superm...estuche-350-g/


I do not make quick meals in the microwave out of chicken nuggets or mac and cheese, actually, but I do use my microwave quite a bit. Believe it or not, you can use it to heat frozen vegetables, make pasta (such as Bertolli pasta with sauces), bake a potato or many other things that are much healthier and better tasting for dinner. Most of my quick meals are done on the stove or real oven, it doesn't take any effort at all to put some fresh fish in the oven at 350 and bake it 20 minutes.

I am from Europe and usually did not have issues with milk in Europe. I did test for lactose intolerance but it was negative.

I have travelled a lot in the US and now latin america. US was not a problem but in some latin countries I don't seem to get along with the milk. Now I am in Peru and it seems especially bad here. I am trying lactose free milk now and maybe almond milk too...

anyway it could be that it has to do with local ways of processing or additives in the food for the cows... who knows but I can only think of that. Unless I developed lactose intolerance very recently.

I can drink milk in the UK but not US
 

I just got back from a trip to London the other day. I usually ask all coffee shops to make my drinks with almond milk since milk usually gives me an upset stomach all day and other horrid happenings after I drink it.
however, I forgot to ask the coffee shop in London to make my chai latte with almond milk but decided to try a sip before having them remake it. It was the most delicious thing I have ever tasted in my life! So naturally I just decided to give it a go since it was delicious and didn't have that "oh God this has milk in it" flavor that usually sends my taste buds on danger mode. I had NO ISSUES! I then tried the ice cream, yogurt, more chai drinks and teas all with the added milk in them and there was no stomach ache or aftermath!
I am now trying to figure out how I can get my hands on something similar here in the US because I already miss it so so much!

Long story short, US milk makes me sick the milk in the UK did not.

Also looking forilk I can drink in the US
 

Yes I am also looking for milk in the US that is similar to milk in the UK. Had no problems with milk in the UK (sadly I only figured this out the last two days of my trip ::'( )

I've been sensitive to milk in the US for 6 years now, can't have milk, cream, ice cream, yogurt or anything that's got milk in it that's not cooked well enough (although I can still eat cheese here in the US)

The milk in the UK gave me no problems at all I could also eat ice cream ansac and cheese without any issues. It didn't have that "oh God this is going to make me sick" flavor to it either.

Anyone know of milk in the US that is produced in a similar process as the UK? Does it exist??

A theory: The milk sensitivity may fade after prolonged abstinence. Then, on vacation, milk is tried without problems until the sensitivity reactivates over time. Returning home, the reactivated sensitivity reasserts itself. The test of this theory could include staying in Europe for a long time while drinking milk to see if sensitivity returns. Or, try milk at home after prolonged abstinence and see if nothing happens.

Did you have fresh milk or UHT milk?

In Europe I think most fresh milk is lightly pasteurized. That's why the best before date is only a few (five?) days. In North America check your labels but "fresh" milk will likely have a best before of over two weeks.

UHT milk which is common in Europe is heavily cooked. UHT is Ultra High Temperature. If you had this it's possible the process changed the milk enough to make it safe for you.

Problem is you'll need to do some tests. Come back and check what sort of milk you had

In much of Europe you can buy "raw" milk which is fresh un pasteurised milk (so for example not legal in Scotland)
everything else is pasteurised (no such thing as lightly pasteurised but it can be pasteurised at a lower temperature)
UHT is pasteurised at a very high temperature

https://www.nationalchickencouncil.o...en-processing/

****************

The Australian Drinking Water Guidelines report no adverse effects from the ingestion of chlorinated water.

https://www.cancerwa.asn.au/resource...e-cancer-myth/

The chlorine is OK. It's the chlorinated organics that form if there is any organic material to combine with the chlorine that are nasty.

As someone raised on a farm it occurred to me right away when I saw this thread: What breed of cows are used in Europe versus the USA?

And sure enough, the US strongly uses the Holstein, whereas that breed is far less used in Europe. I found a Mother Jones article that discusses it. And yes: It is related to the A1 & A2 proteins mentioned above. Furthermore, this is something US Dairy breeders can track and are moving to change by breeding for the A2 in their herd. But it will take a decade to do.

For those living in Oregon and Washington, I have a suggestion for you: Try Garry's milk in the glass bottles at New Seasons grocery store. It is all Jersey milk.I get it occasionally when I go to New Seasons. We don't have an allergy--we just love the milk. It is definitely different than mainstream dairy products here.

https://www.motherjones.com/environment/2014/03/a1-milk-a2-milk-america/

In most American supermarkets, in the tiny section that has powdered milk, condensed milk, etc., there is also UHT milk by Parmalat, imported from Italy. It's the only kind of milk that my parents would drink after resettling in the US.

Continuing to experiment
 

Hi all, thank you for starting this thread. Indeed these issues are mysterious, but this dialogue helps me, both in researching new aspects of these issues as well as in just knowing I’m not alone. That’s priceless for me.

My issues involve migraines which started several years ago. I’ve been doing experiments on myself for some time, and here is what I have found through keeping my food journal:
- the migraines seem to come on about two days after consuming dairy in the US
- also have sensitivity to gluten which can also manifest in headaches and anxiety
- no symptoms at all in Europe - tried in Poland, Austria and now heading to Italy as well and will keep a journal there too
- tried locally sourced, organic goat feta from farmers market and still got headache (but will be trying this again after I’m clear of symptoms since that might have been a cross contaminated week for me from another dairy exposure)
- I recently found a pizza place in my town here in the US that uses flour and cheese from Italy and was FINE! (Which was an incredible event!!!)
- then I found a second restaurant that uses Italian flour and was fine. Went back to it and tried their pizza with the local (US organic cheese) and got a reaction
- have just purchased the Italian flour to try to bake a bread at home and will experiment to see if I get triggered
- will also try to purchase a feta cheese from Greece to try it
- and then I also learned about the A2 milk here and the different types of cows, so will try A2 milk.

So yes, continuing to experiment and curious to hear from those of you who are dealing with this what effects you’re finding with your own experiments. Maybe if we all try different things we might be able to help each other piece this together.

Interesting. The classic way to determine food allergies of the non-lethal kind is to use an elimination diet. You are doing the next step: Elimination followed by controled addition with observation. I am sure your results could be very worthwhile, although self-inducing migraines is a bit masochistic.

'although self-inducing migraines is a bit masochistic'

Not so sure... I know I have a risk of migraine after drinking wine. I still do though.