Any drawbacks to dairy?

[aliensarecool]

All I actually consume is Greek yogurt and cottage cheese. My milk is almond

[Ahmed81]

posts: 7,334


Edit: don't have diary before a speech, causes mucus in your throat.


Fit it into your macros bro

[aliensarecool]

posts: 7,334


Edit: don't have diary before a speech, causes mucus in your throat.


Fit it into your macros bro

ew should I stop consuming it

[Andrew_S]

One drawback is that I find there are so many delicious dairy products that I have a hard time picking which one to eat at the time.

[motiva8]

Unless you've lactose intolerance there isn't any big problem. There is some controversy of A1 & A2 proteins in milk & whether they cause health problems, I don't know much about it though nor care too much. Apparently Australia/NZ has been trying to breed it out so cows produce less of one of the proteins & have started marketing the milk though if you want to try look into it.

It's a cheap & varied source of high protein used in many dishes.

[BeingPaid]

Many people find consuming dairy aggravates acne

[aliensarecool]

Why is milk 'bad' but yogurt isn't

[BeingPaid]

Why is milk 'bad' but yogurt isn't

According to who?

Why is yogurt 'bad' but kefir isn't?

[aliensarecool]

According to who?

Why is yogurt 'bad' but kefir isn't?

idk i always hear milk has anitbitoics in along with a lot of other things...but you never hear bad things about yogurt or cottage cheese

[motiva8]

idk i always hear milk has anitbitoics in along with a lot of other things...but you never hear bad things about yogurt or cottage cheese

Depends on country of origin in relation to antibiotics, it is highly regulated in the EU, has to be administered by a vet or something like that & banned from being added to feed.
Milk does not have lactobacillus as far as I know of, it is a unique process in fermentation of dairy products whereby they ferment the food with this bacteria. The bacterias glycolysis pathway feeds off the nutrient in the milk (presumably the lactose) & metabolises it causing waste product which alters various physical/chemical properties of the milk...thus we get yoghurt/cheese etc. But these bacteria are added to the food.

It's done by a process of high heat fermentation followed by low heat fermentation, low heat is what L.B thrives in. In the cases of cheeses hyphae of fungi (ie mould) are used, I'd guess different strains for different cheeses to affect the taste. It's pretty much the fate of pyruvate at the end of glycolysis that causes different waste by product which in turn affects tastes, eg ethanol from yeast, lactic acid from lactobacillus etc.

CLIFFS:
- Antibiotic use varies based on country
- Yoghurt & cheese differs from milk because of the fermentation process which alters its taste & chemical properties. Certain bacteria/fungi are added to it for fermentation
- In the glycolyic pathway you eventually reach a step where a thing called pyruvate is formed. Depending on the fungi/bacteria used this turns into different things as waste product, this waste product for the organism is of value to us eg ethanol for alcohol.