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.