GAPS: what about RAW dairy and soaked grains?

[Guest guest]

I've read the GAPS book, and was disappointed to see that Natasha does

not mention raw dairy products. Obviously we all know that raw dairy

affects the body much differently than pasteurized dairy. Though it

still contains disaccharide in the form of lactose, it also contains

lactase - the enzyme needed to digest lactose - as well as many

probiotics that also help with digestion.

Personally, I cannot tolerate pasteurized dairy products very well at

all. However, I can drink raw milk until the cows come home I can

also eat large quantities of raw butter and cheese without a problem.

I can't help wondering why the difference between raw and pasteurized

dairy wasn't mentioned in her book. Surely she is aware of this with

her involvement with the WAPF. Has anyone spoken to her about it or

heard her thoughts about it?

I have a similar question about soaked/fermented grains. Sally Fallon

goes into great detail in Nourishing Traditions about how this kind of

processing makes the grains much more digestible. I wonder why this

wasn't addressed in the GAPS diet book.

The reason I ask is both personal and professional. I have Crohn's

disease and am interested in trying the GAPS diet, but I cannot digest

meat or nuts very well at all. That leaves me with vegetables, fruit

and fat to eat - and as someone who is already 15 pounds underweight,

that's not a viable plan.

I'm also an acupuncture student and see many people with digestive

issues in the clinic. I always recommend the WAPF diet, and wonder if

the GAPS diet is really necessary for people with IBD/IBS/etc.

Wouldn't eating raw dairy and soaking grains be enough?

Thanks,

Chris