Using whey as an innoculate and lactose intolerance

[Guest guest]

Hi. I'm in the process of making whey from high quality raw milk I

bought from a farm in NY. Pasteurized milk and even yogurt have

always bloated me badly since I was a baby (I then went through a

year or so of soy milk hell and to this day soy tears up my insides

if I consume it accidently) but the severity of the bloating and

other lactose intolerant reactions do seem to be dose dependent or

improve with the addition of cocoa to the milk. Anyways, I decided to

try the raw milk (a three hour drive from where I live to get and I

don't have a car) in addition to buying it for the innoculating whey,

just to see if the reaction would occur, you know, thinking maybe the

enzymes, lactase and rawness of it would make a difference but the LI

reaction was actually stronger tha what I've experienced with

pasteurized milk. I'm gonna stick with occassional yogurt to minimize

the LI reactions, which do get worse the more high lactose dairy I

consume. I get no reaction from swiss cheese, butter and other truly

low lactose dairy.

I've read that whey contains most of the lactose. Does anyone who is

moderately lactose intolerant know if the whey used as an innoculate

contributes much lactose to the fermented vegetables?

If it does, can one just substitute the celtic sea salt for the whey

in the beet kvass, sauerkraut and other fermented vegetables?

One thing I was surprised to recently learn is that yogurt can often

contain very significant amounts of lactose. I would often get very

bloated from yogurt and I thought it strange as most of the lactose

is supposed to be converted but I have since learned that usually

less than half of it is converted so there is still a good amount

there. However, whole milk yogurt like from brown cow with a natural

sweetener causes little bloating, provided I take it not to often.

I've read that adding a sweetener, a healthy natural one, can slow

the release of lactose in the intestines minimizing the reaction and

I've found it to be very true. The fat of the whole milk also helps.

Interestingly, I get very bloated from frivan yougurt, a whole milk

non homogenized plain yogurt but have very little reaction from brown

cow (also non homogenized) that contains a sweetener and still much

less reaction from the plain version.

Anyways, the LI reaction is not comfortable and I'm curious if the

whey contributes to a final product having much lactose.

Thanks