The Ugly Truth About Dairy On Carnivore (You Won’t Like It) - Max German

Is dairy ruining your carnival results? The answer is well, maybe. There are five potential issues that dairy may be causing you that can be massively affecting your carnivore diet results. But here's the thing, most people don't even realize that dairy is the hidden culprit causing the measures. So in this video, we're going to break down what these five issues are, why dairy may be causing them for you, and what types of dairy are best to entirely avoid all of these problems. The first potential problem dairy can cause is inflammation. When you go to your local grocery store, the dairy you find that will more than likely have been put through a process called pasteurization. In fact, 99% of all milk sold in the United States is actually pasteurized. Pasteurization is a process with a heat dairy to high temperatures in order to kill bacteria and make it shelf stable for longer. Now yes, the dairy does last longer as a result of this process, but it does cause a couple of potential issues. The 1st is that these high temperatures actually denature some of the proteins in dairy. This is because the proteins in dairy are not very heat stable. So when they're exposed to these high temperatures, some of the hidden molecular structures known as epitopes become visible. Now these epitopes are not normally visible, so the immune system can recognize them as foreign and therefore harmful. As a result, you get an inflammatory response. Personally, I'm terrible with this. Anytime I consume too much pasteurized dairy, my skin absolutely breaks out. In fact, if you go back to some of my early videos when I first started this channel and you can see this, I had been on carnivore for well over a year, but because I was still consuming pasteurized dairy, my skin was terrible. If you're noticing you have skin issues, autoimmune flare ups, joint pain, or any issue caused by inflammation, which I mean is everything because the root cause of almost every human health issue is inflammation, then pasteurized dairy is definitely something you're going to want to think about. One other thing that can make dairy more or less inflammatory is your personal genetics. For the primary sugar dairy, called lactose, to be broken down effectively, you must have a genetic trait called lactase persistence. How this works is lactose, the sugar in dairy, is broken down by an enzyme called lactase. For about 65% of the population, your body produces lactase during childhood, so you can consume breast milk, but it actually stops producing lactase at around the age of anywhere between 5 and 10 years old. However, if you have this lactase persistence trait, which about 35% of the population does, your body keeps making lactase even as an adult, so you can digest lactose your entire life without any problems. What this means is that for 65% of people, these people that don't have this lactase persistence trait, dairy is very likely to cause you some issues. There is a very good chance consuming basically any dairy in general will seriously irritate your digestive system and trigger inflammation throughout your body. Interestingly, whether you have this trait or not is largely dictated by your ancestors and how long they've been drinking milk for. This is why we see in populations who are the earliest adopters of dairy farming, such as Europeans, there is a very high rate of lactase persistence, whereas an ethnicity such as Asians and Africans who adopted dairy farming much later, they have much lower rates of lactase persistence. However, there is some good news for people who may be sensitive to dairy. A lot of people see dairy as binary, as in they either see dairy as a whole is good or bad, but the type of dairy you're consuming can actually make a massive difference in regards to inflammation. Milk and yogurt is generally the worst. This is because it's very high in both protein and lactose, which as we know the two most potentially problematic aspects of dairy. But a ghee cream on the other hand are almost pure fat with very little protein or sugar, which is why many people find they can tolerate these a lot better than milk. And then you've got cheesed, which is a mixed bag. Hard aged cheeses are usually lower in lactose and better tolerated, whereas soft or processed cheeses can still cause reactions for some people. As a whole though, any dairy that is raw, meaning it's not pasteurized, is going to be less inflammatory as it won't have those denatured proteins. Which I've got to say is a real shame because it can be incredibly hard to actually source raw dairy. For me personally, if I want to consume raw, I'd have to go on a wait list that is over two months long and then I'd have to drive for over an hour each week to go and pick it up. The next issue dairy can cause for many people is digestive issues. As we know, for lactose to be broken down requires that enzyme called lactase. Without sufficient lactase, dairy is going to destroy your gut. Not literally obviously, but you are likely to be in some serious discomfort. This is because the undigested lactose passes into the large intestine where bacteria ferments some of it. This then produces gas and pools and water which results in loose stools. So if you are one of the 65% of people on the planet who do not have this lactase persistence trait and your body stops producing lactase past the age of around 5 or 10 years old, you are more than likely going to experience bloating, gas and diarrhea when you consume any type of dairy. The worst types of dairy in regards to digestive issues are again milk and yogurt due to that high lactose content. And the best types of dairy regarding potential digestive issues are any dairy that is low in lactose content, such as ghee, butter and cream. And that is in order. By the the way, ghee has less lactose than butter and butter has less lactose than cream. None of them, however, contains 0 lactose, so do be mindful of that if you don't have lactase persistence. The third potential problem with dairy is that for many people with stools, fat loss or even causes them to gain weight. For one. We can think about this logically. Why is dairy produced and who is it produced for? Dairy is created by a species for its own infant to grow. An animal produces dairy, specifically milk, so its infant consumes it and will grow as large as possible. This is why dairy is so nutrient dense. Dairy is packed with many great nutrients such as calcium, vitamin B12, protein, and many, many more. These are here to support the growth of the infant. So for us adults, it's very important to remember that when we're consuming dairy, it's not exactly designed for us. Let's imagine you and I, we start a company together. Our goal was to create a magical potion that we could give to babies that would make them grow as big as possible. Now we could give this potion any trait we wanted. How would we design it? Well, for one would want it to be super high energy. Enough energy is a requirement to grow. It's what provides divides, the fuel for ourselves to divide and therefore create new tissue. This is why people joke about teenagers being bottomless pits who are always hungry and never stop eating. Their body wants and needs energy in order to grow. Now on top of it being high in energy, would also want it to be low in satiety so the child can consume a lot of it without feeling too full. This right here would be a great potion, but to take things a step further, would also want it to be addictive so the baby keeps coming back for more and more of it. OK so this optimal growth potion needs to be high in energy. Not very filling and addictive. Well, that right there is the exact traits that dairy has. I think we're already starting to see the problems with dairy when it comes to stalling, fat loss and even weight gain. Remember, body fat is simply stored energy. When we consume more energy than we burn, this excess energy is stored as fat. And I like to pose this question to people, How often after having some cheese, maybe a glass of milk, do you feel incredibly satiated? I'd be willing to bet it's virtually never that. You've had one of these things and thought to yourself, you know what, I'm good, I don't need to eat for a while. Now, what I find when I have dairy is that I typically want to eat more of it. And there's actually a very interesting reason behind this which we'll look at shortly. Now, the worst type of dairy when it comes to fat loss as well. Again, milk and yogurt. The reason for this is again, due to that high lactose content. Because lactose is a sugar, it can cause a relatively large increase in your blood sugar levels. The problem with this is your body doesn't want lots of sugar in its blood. So another hormone called insulin increases. This is because the primary role of insulin is to signal to your cells to take in the sugar from your blood. But when insulin elevates, it actually blocks your body from accessing its fat reserves, which means you stop being able to burn your own body fat and as a result you get hungry. Another type of dairy that's terrible for fat loss is cream. Cream is incredibly high in energy and you can drink it, which means you can consume a lot of it very easily. A lot of people add heaps of cream to their coffee, and without realizing it, they consume so much extra energy that it actually stops them losing weight or even causes them to gain weight. Now the type of dairy that is best for fat loss is probably butter or ghee just for because it does actually fill you up and keep you full for a while. But again, it's still pretty easy to overeat. The next problem I see with dairy is that some people can find it addictive, which for people who've had issues with food addictions in the past, there certainly isn't something that's ideal. You may have noticed that if you have a bit of dairy, you want a bit more or if you have a bit of cheese on your ground beef one day the next day you go to make your ground beef and you're like, you know what a bit of cheese sounds really good right about now Now there are a couple of reasons for this for one, I mean it's tasty. Who doesn't like cheese? But two, like we discussed earlier, the cow wants its calf to become addicted to dairy. So in dairy there's actually addictive compounds. And these addictive compounds, they also work on US. Casein is one of the primary proteins in milk. It actually makes up around 80% of all protein in dairy. Now, during digestion, this protein breaks down to smaller peptides known as casamorphins. The one that particularly concerns us in this regard is called beta casamorphin 7. Now, beta casamorphin 7 actually works similar to morphine. Morphine beta casamorphin. That's the reason they have such a similar name, beta acid. Morphine 7 actually works on the same opioid receptors in our brain as morphine does. Now obviously it's not quite as addictive as opioids. We don't have dairy rehabilitation Centers for people who are addicted to dairy. It does have a far more minor effect, but that right there is a key reason why people find dairy addictive. Now to make dairy even more addictive. Dairy is one of the only foods on the planet that exists in nature that has a combination of sugar, fats and protein. This combination right here is very hyper palatable, which makes it incredibly easy to overeat. Now if you're someone looking to gain weight, then this may actually be a benefit for you, but for most people, the energy density and addictiveness of dairy is certainly something that's not ideal. The worst type of dairy when it comes to cravings is honestly again going to have to be milk and yogurt. With these sweet dairies, you have the casamorphins, the combination of sugar, fat and protein and a sweet taste which reminds your brain how much pleasure it gets from a sweet taste, which can then further contribute to cravings. And the best type of dairy to have if you want to avoid cravings is either butter or ghee because they're very low in protein. So the casomorphine content is going to be minimal. Or what you can do is get a special type of dairy called a 2 dairy. You may have seen dairy products with an A2 label on them in recent time. They've actually become very popular and thought to yourself, I wonder what that means? Well, as we talked about earlier, in dairy there is that protein called casein. Now originally all cows only produced one form of this protein known as A2 beta casein. But a genetic mutation occurred in some European dairy cattle a few thousand years ago. So what happened is a different form of casein called A1 beta casein formed because these cows with the genetic mutation were bred with other cows. Most dairy products you see nowadays contain a mixture of both A1 and A2. But The thing is A2 beta casein produces much less of this beta cassamorphin 7 molecule. That is what makes us addicted to dairy, which is why for people who find that they get addicted to foods very easily, A2 is likely to be tolerated a lot better. You can also for dairy that comes from a goat or sheep. These animals never had that genetic mutation and they only contain A2 proteins. So butter and ghee along with a 2 dairy are the best to avoid cravings. Another important thing to add is that because humans have only been consuming A1 casing for a relatively short period of time, there's actually research that suggests we are not quite as adaptive to it as we are with a 2 dairy. Which I mean makes sense, we've consumed it for less time. So A2 dairy may actually be less inflammatory as a whole as well as less addictive. The final problem I see with dairy is one that a lot of people don't ever think about. And for this one I figured it'd be better to do a real life example. So here we are down the local supermarket getting some dairy. What most people do is they simply buy whatever dairy looks best or is the best price. But here's what can very easily happen when you do that. Let's say I grab this sour cream, this cottage cheese and this cheese. If I didn't know any better, I would think these are all fine options. But take a look at this. They are filled with additives. In fact, this additive right here called rennet, is actually made from a specially cultivated fungi or bacteria that has been grown in a lab. This is very different from animal rennet, which typically comes from the intestines of an animal. And before you go, ooh, intestine, that might be a carnival food, but that's gross. Well, have you ever eaten a sausage? What do you think the coating of that sausage is made from? So yeah, make sure it says animal rennet, not rennet. And then there are also preservatives, stabilizers and thickness. The problem with these additives is, well, we don't know the full extent. To be allowed in the food supply, they must undergo a series of tests. The problem is that these tests are often done in animal models such as rats. And with the tests that are done in humans, well, they don't look at long term health outcomes. Many of the gums or starches can irritate your gut, spike your blood sugar or even cause bloating. Others can disrupt digestion by feeding the wrong types of bacteria in the gut, and whilst in small amounts they may seem harmless, if you're trying to keep your diet clean and avoid hidden variables that could stall your progress and healing, these things they can add up very quickly. My overall point is, many dairy products contain additives which a lot of people don't know they're consuming, so be careful of that. I do have good news for the milk lovers when it comes to additives. Milk has been the worst food in regards to basically every potential issue in this video, but it's actually the type of dairy least likely to contain additives. Now, I'm not saying it never has any, it's still a good idea to check the ingredients, but other types of dairies like yogurt, cheese, sour cream, and basically every other type of dairy are much more likely to have additives than with milk. For this one, however, you can check very easily. All you have to do is look at the back. As a whole, dairy is just one of those carnivore foods that many people need to be careful of. I think butter and ghee are the best types of dairy to consume as a whole. They seem to cause the least amount of problems for most people. But that being said, humans have only consumed dairy for about 10,000 or so years at most. In fact, many populations start much much later. Even 10,000 years typically isn't long enough for full adaptation to a food. We've actually only been consuming dairy for the same amount of time as plants. This, along with pasteurization is why so many people seem to have issues with dairy. I'm not saying you shouldn't have it. I'm certainly not saying that there are many foods out there much worse than dairy. What I am saying is that you should use dairy dependent on your goals at the time. If you're someone suffering from joint pains, skin issues, or an autoimmune condition, I would definitely try a good 30 days without dairy, especially pasteurized dairy. However, if you do remove dairy, start eating fatty cuts of meat. Many people when they decide to try no dairy experiments start to under eat fat, so do be careful of that. If you're someone trying to gain weight, I'd actually consume more dairy because it's very good for getting the extra energy in. Then on the flip side, if you're someone trying to lose weight, maybe you struggle with cravings also. I would certainly cut back or avoid dairy, at least for a while. I know pains me to say it as much as it pains you to have to hear it because it does taste so good. There are many people who'll be watching this video right now who consume lots of dairy and have absolutely 0 issues from it. If you're one of those people, good for you then keep doing what you're doing. But I do really think there are many people on carnivore who if they did a 30 day no dairy challenge, they would genuinely see life changing results. If you're someone who's trying to lose weight on carnivore and you want a step by step guide, I highly recommend this video right here I made the other day. In it, I walked through every change to make at each body fat percentage, starting from overweight all the way down to 10% body fat. Anyway, as always, great speaking with you and I'll see you next time.