Building up Cow's Milk Tolerance

[Guest guest]

Hi all,

I'd really like to incorporate my 24 hour cow's milk yogurt into my diet more,

but noticed I've been having problems with it and with hard cheeses (and DCCC if

I eat 1 or 2 tsps. at a time by itself).

I had testing done through Enterolab for gluten sensitivity (IgA 53 units,

normal range less than 10 units), and for cow's milk protein sensitivity (IgA

28 units, normal range is less than 10 units). I knew I would come back gluten

sensitive (it's really common with Lymphocytic Colitis) but wasn't sure about

the cow's milk tolerance. So I'm kind of bummed out by that.

I've tried making goat milk yogurt and didn't really like the taste as much as

when I make cow milk yogurt with organic half-and-half (yum!). I seemed okay

when I had teensy amounts of dripped cow's milk yogurt.

I have two quarts of half-and-half sitting in my fridge but I don't know if I

should make the yogurt or not now. Should I go ahead, and just drip it, and eat

a tiny amount at a time? Is it possible to slowly build up a tolerance, even if

you've had a test saying you're intolerant?

Thanks everyone,

W.

Lymphocytic (not Ulcerative) colitis 2.5 years

Gluten-intolerant (Enterolab test)

SCD 3 weeks

Entocort 6mg/day

1/2 Imodium/day