I'm an LNP/GG aka lactose intolerant person of Hispanic heritage. I've found that I can enjoy "raw", unpasteurized dairy without the ill effects (gas, bloating, etc) of pasteurized dairy. Also, pasteurized dairy products from goats and A2 cows does not produce ill effects from regular cow milk. Just to add another twist! 😁
Raw milk has a bit of lactase (the digestive enzyme) in it. If you pasteurize it, you cook the lactase to death, so you have to supply all of the necessary lactase to digest the milk effectively.
My question is, what kind of milk were they using in the study? Highly pasteurized, low pasteurized or raw milk. Is it true that the reason there are more people lactose intolerant is because the more you process dairy, the more you strip it of all the beneficial attributes that diary has?
No specified given the type of data used. It wasn't an interventional trial. I think the results probably generalize across milks with lactose, kefir etc.
Interesting findings. I went from plant based milk back to full cream milk and my fasting blood glucose collapsed from 4.9 to 2.9 (lowest 1.8). I bought another meter to compare and the results is the same. Maybe this is the reason, maybe?
This could be the result if you had been using a plant based milk that was high in carbs - oat milk or sweetened soy or almond milk. Unsweetened soy or almond milk is very low is carbs.
So in conclusion, those that are lactose intolerant can benefit from the consumption of milk by forcing the body to adapt and pressuring the microbiome to select bacteria that can process the milk and this process resulting in metabolite that protects the body from diabetes. Did I understand it not?
That's more or less my take... that's at least how I tried to wrap it all up. They don't quite so far in the actual paper, but I wanted to provide a 50,000 foot "relevant" version with a little extra spin and I basically came up with the same.
Very interesting, and adds to my questioning around what research has been about glyphosate residues in food potentially having correlation with reduced bifidobacteria. Hmmmmm.@@nicknorwitzPhD
From a non-scientist regarding genes: we hear that various genes can be turned on & off depending on circumstances. Can you elaborate on this in this context? If one has lactase tolerance as a baby/child but stops consuming milk/dairy for 30 yrs do they usually lose tolerance? If so, is this a change in “gene expression”? Or is “gene expression” a term denoting a true innate constant state? Conversely, if this person successfully re-builds tolerance, does that mean they have restored the enzyme? Changed gene expression? Cultivated alternative methods to do well with dairy?
@@liakass3742rebuilds tolerance as the gene is always capable of producing the enzyme U can get ur liver to produce bile to digest fat also n ur gallbladder to release it correctly also This all also assumes ur gut is working correctly
Assume u r at risk, proceed forward Vast majority of Americans are diabetics when u factor in those called “prediabetes” till they wipe out the pancreas sufficiently. Metab Syndrome is the REAL pandemic, worse here than anywhere else. Dairy is also THE number 1 source of calcium, etc. no other food has such bioavailable minerals etc for bone health, even bone broth coming in way second. Having it daily is critical imo Along with daily wgt bearing activity Kefir is also wow for gut health, but even tolerating hard cheese is sufficient. Sour cream, whipped cream, cream cheese and butter are just milk fat, no calcium etc.
It would be interesting to know the effects of consumption of fermented milk products on both persisitent and non-persistent groups. Personally, I'm in the persistent group but drink some kefir daily. Hardly ever consume non-fermented milk products.
Love this! Back in the day, having grown up in WI in the 60's, we had mid morning milk breaks! Maybe the regular consumption of milk helped to avoid becoming lactose intolerant? It probably accelerated my growth but as a 62 y/o with an HbA1c of +/- 5, perhaps it was also protective? I consume a little dairy everyday, between Fairlife in my coffee and Greek yogurt. Cheese is always present in my fridge. Universally trashing dairy consumption after the age of 3 effectively shortchanges a large part of the global population who depend on dairy for nutrition. Essential? Not for everyone and no doubt, contra indicated for some. But awesome for others.
You should watch the video again. Why this has so many likes lmao People who benefit from this are lactose intolerant because they produce a pressure change in the microbiome to process lactose that benefits the body
@@buddie5720Maybe not but that was Dr. Atkins point 30 years ago. So I quit drinking milk for that reason even though I am lactose persistent. Now I drink cream and half and half to avoid the lactose.
N=1 Drink milk Use glucometer See if it does raise it, several diff days Try cheeses Try kefir Might get diff results with fermented dairy (cheese is a ferment) Try raw vs dead
This is confusing. If you're lactose intolerant (LNP), then you avoid milk. Why would you want to cause yourself discomfort and pain by ingesting something that irritates your digestive system? I certainly don't. I would appreciate a clearer explanation here. Also, when you say "milk" I presume it's miilk and not lactose-free milk, or hard cheeses, say, which are low or missing in lactose altogether, and not irritating. I can also see that someone with persistent loose bolwels isn't going to absrob much of anything, so their blood sugar levels, would, by default, be low. Please clarify!
I'm almost 50, can drink milk without problems, but I get fat when I drink milk :) so looks like the study is right ... yes, anecdote, but data is lots and lots of anecdotes strung together ;-)
I suspect there are better ways for LNP folks to avoid diabetes than giving your self digestive problems by drinking milk. Interesting though. What I am uncertain of....sorry but I am a high school dropout...is what effect if any, the lactose in the milk has on the beneficial bacteria. Could someone drink lactose free or filtered milk and get the same benefits?
Thank you, Dr. Norwitz. This was quite informative. My question is, how do you know whether you have the genetic sequence for lactase non-persistence, which is protective against diabetes? Can the standard genetic tests that people get from popular platforms, like 23 and me, reveal this or does it require more expensive and/or less accessible genetic testing? People seem to think that you can tell whether you are lactose intolerant just by how you react to consuming dairy products. However, it is my understanding (correct me if I am wrong), that ones lactose intolerance can exist on a spectrum. For example, there are people who get lactose intolerant symptoms from even the smallest consumption of dairy products. I can consume 1 to 2 cup of milk with no issues. However, if I consume three or four cups, I get diarrhea. Would I be considered to be lactose intolerant, tolerant, or somewhere in between. If I am the latter, what does this middle ground say about my diabetes risk.
Great question! You're right in that LP/LNP and symptoms don't align perfectly. This can be for a couple reasons. One can be that lactose intolerance and A1 casein intolerance can be "confused," i.e. a person may not actually be lactose intolerant / LNP but rather intolerant to casein A1 in most cow's milk. Another variable to consider relates to what dairy you consume. For example, kefir can have live bacteria with their own enzymes that, when in your intestinal lumen, can do some of the lactose degradation work for you. In truth, the best way is probably to just consider your ancestral heritage and if the region of the world from which you come has higher rates of LP or LNP. This is actually a great question and if I get more information I'll try to remember to circle back. You'll note, while I try to tie in relevancy to make of my videos, sometimes I like to just share cool data for what they are... data, without necessarily saying "This mean you can/should X."
Nick, I’m struggling to wrap my mind around this effect. Where do you think people who “acquire” lactose intolerance are going to fit in this gut biome effect. We have a child who became lactose intolerant after a fairly insignificant bout of flu. I don’t know if he’s still lactose intolerant because he refused to eat milk products again for fear of the pain.
Very few people are truly lactose intolerant. Many are with reduced ability to process lactose - appears to be the same as LNP. The cure (based on my exp) is to eat dairy that contains both lactose and probiotics regularly, at first starting with small quantities and gradually increasing. The lactose avoidance rage has made many people fragile - you loose the ability to digest lactose when you avoid it. A course in wide spectrum antibiotics would introduce mild gut problems to me, but I get back on track in about a month.
@@RuudwardtI think you’re right. I reintroduced milk after over 15 years off of it. I did it slowly and gradually and now I no longer have any issues with it.
Wouldn't the information in this episode suggest that consuming yogurt and kefir could be beneficial? It would be interesting to see this study repeated with the same group but trying to see the correlations between dairy consumption and diabetes in those who consumed most of their dairy as yogurt/kefir vs. milk.
Could this be suggestive of why the mammalian epigenetic timing-mechanism (that turns off lactase production) appears to be selected against, meaning that lactose tolerance is actually increasing in the human population? It would also be interesting to see if these conditions and mechanisms are heightened by the body's need for galactose in energy delivery and galactosylation of complex molecules. (Galactose's main metabolic pathway is present in all living organisms-he writes happily while finishing his daily half gallon of organic whole milk...)
~Thank you Nic for no having the distracting music over this, I didn't have to strain to try and hear you. I'm type one and sure that am LP because of my love for milk but it would be interested to be tested. The theory that milk is linked to the immune system attacking the beta cells in the pancreas has that been disproven?
Without reading the study yet, my first impression is this a correlation nothing-burger, i.e. the metabolites being found are mostly incidental to the real reason of milk-drinking being associated with lower diabetes risk in LNP people: when you drink milk without being able to digest the milk SUGAR, it mostly goes right through you and you aren't getting that portion of energy from the milk (plus you might be burning some calories with the exertion of the explosive shits it gives you for those who are particularly intolerant). People who can digest lactose, though, are then getting that extra bolus of energy, and since type 2 diabetes seems precipitated and exacerbated by excessive overconsumption, especially of carbs/sugar, more than anything else, that is probably why drinking milk has no positive impact if not making things worse when drank by people who can digest lactose well into adulthood.
Clicked the click bait butter video, stayed for the content. Can you do some videos on carnivore? I dont actually want to do the diet, but I have been collecting autoimmune diseases like potato chips. Trying my own experiement to see if it does anything positive. I have MCAS, endometriosis, Reynolds, maybe a mould illness. Alledged ADHD but I think it is all inflammation. Cold urticaria. Spasms from heat (steam). Vibration induced rashes. An epi pen for apples which I am only allergic to sometimes. Bodies are weird. I read an inordinate amount of research papers so I am glad to find your channel. Videos on H1 and H2 antihistamines would be cool along with stimulant medication verses Gaba 2 inhibitors. Keto verses carnivore research. Brain fog, inflamation. Supplements for brain health like Alpha GPC and their effects. I dont have the education but I am still very interested in the science. Thanks for the videos
Wondering what type of milk did they use, Pasteurized, UHT, Raw? because we deeply know are three total different product with its own particular behavior when consumed.
This reminds me of statistical significance vs clinical relevance: the correlations are significant, but leaves me wondering about the level of clinical relevance. Lactose consumption by non-lactose metabolizing individuals yields bacterial/archaeal metabolites that disfavor T2D. What's the clinical application? Persons who reduce carb intake, regardless of how they handle lactose, will be less likely to develop T2D. This can be incorporated into clinical advice. Foods that enhance beneficial microorganisms and/or suppress pathogenic microorganisms can be incorporated into clinical advice. But lactose for lactose intolerant patients? Statistically interesting, mechanistically interesting, but... how does this inform practice or further research?
Full fat milk has slower gastric emptying than non-fat or low fat, which should reduce the symptoms of lactose intolerance, as well as the glycemic load/index. Might the Lnp folks be more apt to consume full fat dairy when then drink milk. Or, as was mentioned in other comments, are they consuming fermented milk products, which have much lower glycemic load and far fewer symptoms. It would be interesting to know what kind of milk the Lnp folks were consuming.
I’m wondering if something like this happens with beans and the polysaccharides that are digestive system as a hard time breaking down. Because we’re not breaking down and absorbing those polysaccharides, it provides more food for our gut bacteria. This may benefit us in someway. Not sure about the concern with leaky gut and beans though.
Interesting! Thank you for sharing. I thought I was lactose intolerant and avoided milk for 15 years. Since going low carb last year, I started introducing milk a little at a time (just for something different than meat and eggs) and I no longer have a negative reaction to it. I am Hispanic, not sure that really has anything to do with my finding though.
I remember reading something about the similarity of galactose and fructose metabolism. Galactose, of course, is a component of lactose. And sure, consuming milk might benefit people with lactose intolerance, it won't benefit those who share space with them.
Question: Is the higher rates (on average) of LPa & ApoB to account (in part) for the reduction of diabetes rates? I've seen in recent reports of findings that there is an inverse relationship of LPa and type 2 diabetes. I'd love to see your thoughts on this.
Since diabetes (type 2) is caused overconsumption of sugars, this makes sense that if one cannot digest lactose to allow it to be absorbed, their overconsuption of sugar with a same intake will be less!
Except that it's caused by fat accumulation in muscle and liver cells. Fat blocks the 3rd proton pump of the mitochondria causing insulin to work less efficient.
@11235Aodh we used to think that, but it hasn't held up as a theory. The new theory is INFLAMMATION. Too many healthy fat bodies refute this theory. It's the sugar and metabolism X syndrome rather than high cholesterol, like I've said above! A 30 review year study published last summer actually showed statins had no significant effect on lifespan (except with hypertryglyceridemia which is not diet caused, but genetic). See above. It's gonna be a hard change in thought processes after so many years with the wrong idea!
@@nancienordwick4169 Yet, i'm seeing the change in my husband after we went mcDougall starch based. He can eat fruits and everything and his glucose levels drop nearly like that of a healthy person again after dinner, he's down 80% with his diabetic meds (100% with his blood pressure meds). I think we'll stay the course.
Ancient Celtic, Slavic and Germanic tribes drank lots of raw milk we know this because ancient indo European remains have evidence of sheep, horse and cows milk on their teeth and they were not fat diabetic or sick the romans and greeks recorded that they were tall and athletic, skim milk processed or flavoured milk different story though 😂
I'm not sure this study proves anything about dairy specifically unless they controlled for other dietary factors. Dairy is high quality protein, people in countries with less access to other sources of high quality protein would benefit from eating dairy rather than carb-heavy staple foods. Most countries that come to mind where lactase persistence is prevalent are developed, people in those countries have access to other sources of high quality protein which negates the positive effect. The fact that dairy is inflammatory to everyone to varying degrees would explain why there's a slight inclination towards a diseased state for people who consume dairy in developed countries where there are other options.
Lactose intolerant people do not have lactase enzyme to enable absorption of the sugar lactose in milk. Maybe that's the protective mechanism... less sugar in the diet.
It’s full of sugar and carbs thus more glucose. Milk isn’t that good for you because it raises insulin levels, you don’t want insulin levels being unstable and increased
Well , I found taking high doses of Lysine and enzymes are helping me digest milk . And my anxiety is slowly going away . And L Lysine helps all this .
Interesting. I use filtered milk which has half the sugar because im a likely lactase persistent. I would wager that the bacteria conversion of lactose is pretty crap and they promote that angle rather the facing the reality that jacking your blood sugar is crap. Microbiome stuff is not that tmportant. They adjust to whatever you eat.
Are there any studies similar to this that look at the differences between lactose intolerant people drinking lactose free products compared to ordinary milk ? Those results could further tie down a possible advantage in drinking non lactose free milk. The only downside would be the gas 🤣
I am lactase non persistent, and I don't drink a lot of milk but what I do drink is enhanced wiith lactase. Is another possible mechanism, that the added lactase (which is probably the milk that NP are drinking) is responsible for the positive changes in the microbiome?
I drank milk everyday with my bowl of cereal before I developed type 2 diabetes so it didn’t work for me. Now I don’t drink milk at all nor do I eat cereal and reversed T2D with mainly meat based diet.
I’d rather have a smaller audience and have more detail and nuance than be “too simple” … we have enough talkers who don’t go deep … I do my best. Thanks for the thoughts
Nick, One thing I recommend is using the more common non-medical terminology of lactose tolerance vs lactose intolerant. I can relate to that. I have a hard time relating to the term persistent and non-persistent.
Rob emailed me about that video. I will copy the reply I sent back to him, Ben Bikman and others here: Rob, thanks for the kind words. I must admit I remain skeptical about the pattern you're observing: the en mass transition of LMHR phenotype to a hyper-triglyceridemic phenotype. A while back you mentioned this and offered to share the dataset with Dave, Adrian and I (cced), but I don’t believe we ever saw those data, nor have I seen anything like these “insulin suppression lipid changes.” If you’d like to share or publish, I’d be interested because it’s not something we’re seeing. So one needs to wonder why until the findings are confirmed or data are accessible to those in this group. Or, personal question... if we want to focus in on an example, how come my TG remains sub 50 even though I’ve had Carbs as ~2% kCal for 5 years? When will I become hyperTG? FWIW, My insulin is ~3, even after 16 Days of Oreos. If you want to Rx me some glargine or GLP1-RA or just ship it, you know I'd do a 3rd arm, but I don't think you're going to see a 71% LDL-C drop. There are no literature to my awareness that postprandial insulin responses could impact LDL-C levels to such a degree in a manner independent of the LEM and hepatic glycogen stores. So, again, I think "insulin suppression" is insufficient to explain the results I'm seeing that are better explained by other physiology. Around 7 minutes you talk about hyperTG because of increased intake of “excess lean protein.” Not sure why the emphasis is on "lean protein" or who here is advocating for a PE style carnivore diet. I certainly am not. Let Ted keep his Whey-coated boiled chicken breast TYVM. Personally, I don’t see a strong case here for pathological insulin suppression at this timeIf you publish/share data, I’m happy to re-evaluate. If you have access, I’d like to see what insulin response curves you have on keto-adapted patients challenged with proteins or carbs. Glucagon/insulin ratio and GLP-1 responses would be even better, if you’ve really done all those tests. From how you speak, it sounds like you have those data. Otherwise, there are a lot of assumptions built into this insulin suppression idea. A few small correction points: - Low-carb diets actually increase GLP-1 (pubmed.ncbi.nlm.nih.gov/22669333/) - Proteins can increase GLP-1, including Whey. Also allulose, which is largely non-caloric, in a manner that appears to involve the Vagus nerve. Topic for another time. (www.nature.com/articles/s41467-017-02488-y) I’m a 3rd year medical student btw. And, on milk… cool new nature metabolism paper on LCT gene and diabetes (ua-cam.com/video/427ryaFko_E/v-deo.htmlsi=EBkxj0fGZP-iTREc ; www.nature.com/articles/s42255-023-00961-1)
I began carnivore March 2023 and did bloodwork before beginning. Triglycerides 107, HDL 40, LDL 136 pre carnivore. One year in Triglycerides 117, HDL 54, LDL 236. Would like to see Triglycerides drop. The numbers that I'm happy about are Creatinine 1.32 to 1.05 and eGFR from 67 to 88 with the Carnivore diet. Glucose 78 on Carnivore and 92 before carnivore. Joint pain gone. Sleeping like a teenager again at 48 years old. Thank You for your response!
Butyrate. They keep deleting my response: I use it to protect against K induced renal failure. I use it to treat my mate who has hereditary hemochromatosis. Res+Quer = Recuded iron absorbtion/overload. Sodium Butyrate = Organ Iron offload. Dairy is butyrate heavy. I'm looking into lineoleic acid as potential agent in liver regeneration, once he's done p-ing out all that iron.
@@nicknorwitzPhD Sodium Butyrate. (Dairy) If you go down the rabbit hole, you'll find evidence of it's protective effects against toxicity/ROS. (neurological, renal) I take it to protect against ketamine-induced relal failiure. Ketamine induces spino and synapto genisis. Take ket, with protective molecules, and your brain explodes (in a good way - There's more to it than that, but that's how I connect the dots, by literally connecting the spines and synapses) . My mate has hereditary hemochromatosis. (I've given it to him to offload iron out of his organs, so he can pi** is out). Combined with quercetin and resveratrol to reduce iron overload. Dairy, contains high quantities of Sodium Butyrate. That's the magic molecule.
@@nicknorwitzPhD I use it to protect against K induced renal failure. I use it to treat my mate who has hereditary hemochromatosis. Res+Quer = Recuded iron absorbtion/overload. Sodium Butyrate = Organ Iron offload. Dairy is butyrate heavy. I'm looking into lineoleic acid as potential agent in liver regeneration, once he's done p-ing out all that iron. (Comment might get shadowdeleted)
Oh you've seen nothing yet... wait until next week. ALL my videos have been iPhone thus far... but now I'm starting to record on Sonya6700 with Rode mics so you're soon going to be seeing a transition to 4K with crisp audio!
Hi Nick, I first saw you on UA-cam via Dr Boz. I watch all your videos because I'm very curious!! I'm a 72 year old woman who lost 60 lbs by ultra low carb diet (keto). I'm seeing a new PC Dr who has ordered Lipid profile. Total cholesterol- 219 Cholesterol- 96 HDL- 111 Trig- 71 VLDL -12 I'm not skinny. I could lose 15 lbs. But I think my numbers look OK. I'm anticipating my Dr wanting to lower my cholesterol. Any suggestions other than flat out refusal on my part? Love your videos! Keep going!!
Dr Norwitz . I am T2D . But I don’t know whether I am non persistent or not. How many glass of milk is suitable per day? Is raw milk heavy cream good for T2D ? How many teaspoons can take in a day. So far milk is better option than Sourdough Bread, Oates , buckwheat etc . Thank you
If you're lactose intolerant it's often not very pleasant at all (bloating, pain, loose stools etc.). It's far easier to reduce your risk of type II diabetes by other means, i.e. eating whole foods with plenty of fiber.
Interesting piece of the puzzle. I get the feeling that those yelling about THE ONE TRUE DIET FOR HUMANS fail to account for our success at adapting to whatever's available to stuff down our throats. Some thrive on milk, blood, and meat, others need kale in their diet. The only universal constant seems to be we don't do well on high fructose diets. Except for the Hadza still living their hunter/gatherer lives with 10% of their calories coming from honey and as much as 70% at certain times of the year. Now that they have a trading post selling Coke to them I'm sure that will change. Maybe not - I'm sure we North Americans would be healthier if we had to walk from drive-through to drive-through and beat our burgers over the head before we could eat them. As long as our understanding is constrained by research focusing on Northern Europeans we're going to fall short.
Yes. Or they just drink themselfes into diarrhea -> lower absorption of carbohydrate and other macronutrients -> weight loss 🤔. And the bacteria and stuff just follow from malabsorption and fermentation in the colon.
This was a bit confusing in the beginning, but you explained it well. It sort of makes sense, but I wonder if this may also have to do with the slight discomfort from undigested lactose causing reduced calorie intake. IOW, people with lactose intolerance who consume milk anyway, but don't have severe symptoms, end up naturally eating less to reduce the discomfort. (which obviously reduced T2D risk)
Great video Nick, thank you. Question: weighing the balance of evidence, do you think milk contains too much estrogens or at least enough estrogens to be a problem for males with low testosterone levels?
How applicable is this study or any study to low carb or carnivore dieters? It is well known that the acid levels of meat eaters are extremely high. Scavengers are even more acidic. In vultures only two bacteria survive the extremely acidic environment to help with digestion. Anthropologists say humans began as scavengers and that was our niche. So would any of the bacteria mentioned in this study survive a scavenger level of acidity? See this paper. “Soy meals stimulate less gastric acid secretion and gastrin release than beef meals.” Gastroenterology. Oct 1988. By 30 to 40 percent less.
![These Molecules Reversed Aging by... YEARS! [TRIIM Study Explained - Study 216]](http://i.ytimg.com/vi/rVoxfABoHh4/mqdefault.jpg)
I'm an LNP/GG aka lactose intolerant person of Hispanic heritage. I've found that I can enjoy "raw", unpasteurized dairy without the ill effects (gas, bloating, etc) of pasteurized dairy. Also, pasteurized dairy products from goats and A2 cows does not produce ill effects from regular cow milk. Just to add another twist! 😁
Raw milk has a bit of lactase (the digestive enzyme) in it. If you pasteurize it, you cook the lactase to death, so you have to supply all of the necessary lactase to digest the milk effectively.
My question is, what kind of milk were they using in the study? Highly pasteurized, low pasteurized or raw milk. Is it true that the reason there are more people lactose intolerant is because the more you process dairy, the more you strip it of all the beneficial attributes that diary has?
No. It’s not true.
No specified given the type of data used. It wasn't an interventional trial. I think the results probably generalize across milks with lactose, kefir etc.
@@burnhamsghost8044that is exactly true
Raw milk has lactase in it, ot literally digests itself.
@@nicknorwitzPhD thank you
@@nicknorwitzPhD it's important to know because kefir has an impact on the microbiome and the effects of the milk might come from the kefir.
Interesting findings. I went from plant based milk back to full cream milk and my fasting blood glucose collapsed from 4.9 to 2.9 (lowest 1.8). I bought another meter to compare and the results is the same. Maybe this is the reason, maybe?
Plant “milk” isn’t milk. That’s why.
This could be the result if you had been using a plant based milk that was high in carbs - oat milk or sweetened soy or almond milk. Unsweetened soy or almond milk is very low is carbs.
@@gsts379Yes, I was using unsweetened almond milk
I love this guy
😍
So Dr Saladino is right about drinking raw milk 😊 which I do 😊
it's because of C15, Pentadecanoic acid (C15:0).
The data don’t say that and how would that explain the lactase persistence interaction?
So, eat fermented milk like kefir, yogurt, sour cream. Easy solution 🤠
Pretty much all milk and cheese sold today is not meant for human consumption check out professor Bill Schindler's work on ancestral foods.
Couldn't they make a genetically modified probiotic that creates lactase so I can eat some pizza without having to buy expensive lactase?
Diabetes
Comment 😉
Title glitch, drop the s.
Thanks. Done. Sorry. Dyslexia.
So in conclusion, those that are lactose intolerant can benefit from the consumption of milk by forcing the body to adapt and pressuring the microbiome to select bacteria that can process the milk and this process resulting in metabolite that protects the body from diabetes. Did I understand it not?
That's more or less my take... that's at least how I tried to wrap it all up. They don't quite so far in the actual paper, but I wanted to provide a 50,000 foot "relevant" version with a little extra spin and I basically came up with the same.
Very interesting, and adds to my questioning around what research has been about glyphosate residues in food potentially having correlation with reduced bifidobacteria. Hmmmmm.@@nicknorwitzPhD
From a non-scientist regarding genes: we hear that various genes can be turned on & off depending on circumstances. Can you elaborate on this in this context?
If one has lactase tolerance as a baby/child but stops consuming milk/dairy for 30 yrs do they usually lose tolerance? If so, is this a change in “gene expression”? Or is “gene expression” a term denoting a true innate constant state?
Conversely, if this person successfully re-builds tolerance, does that mean they have restored the enzyme? Changed gene expression? Cultivated alternative methods to do well with dairy?
@@liakass3742rebuilds tolerance as the gene is always capable of producing the enzyme
U can get ur liver to produce bile to digest fat also n ur gallbladder to release it correctly also
This all also assumes ur gut is working correctly
Assume u r at risk, proceed forward
Vast majority of Americans are diabetics when u factor in those called “prediabetes” till they wipe out the pancreas sufficiently. Metab Syndrome is the REAL pandemic, worse here than anywhere else.
Dairy is also THE number 1 source of calcium, etc. no other food has such bioavailable minerals etc for bone health, even bone broth coming in way second.
Having it daily is critical imo
Along with daily wgt bearing activity
Kefir is also wow for gut health, but even tolerating hard cheese is sufficient.
Sour cream, whipped cream, cream cheese and butter are just milk fat, no calcium etc.
I like the dive into the science you are good at explaining it
Thank you very much :)
I don’t think I will try to get this benefit. I don’t want to spend all day bent over with gas pains.
Lol, try A2 milk or goat milk.
Water, steak, sea salt and some himalayin
No carbs or sugar. Milk is filled with those two...
If ever, maybe fermented milk products (eg yogurt) might be a gentler food, especially if made from A2 type milk.
Yes i wld try A2 milk
It would be interesting to know the effects of consumption of fermented milk products on both persisitent and non-persistent groups. Personally, I'm in the persistent group but drink some kefir daily. Hardly ever consume non-fermented milk products.
Love this! Back in the day, having grown up in WI in the 60's, we had mid morning milk breaks! Maybe the regular consumption of milk helped to avoid becoming lactose intolerant? It probably accelerated my growth but as a 62 y/o with an HbA1c of +/- 5, perhaps it was also protective? I consume a little dairy everyday, between Fairlife in my coffee and Greek yogurt. Cheese is always present in my fridge. Universally trashing dairy consumption after the age of 3 effectively shortchanges a large part of the global population who depend on dairy for nutrition. Essential? Not for everyone and no doubt, contra indicated for some. But awesome for others.
Good point.
Never thought about it, but it makes sense: if you don't produce lactase then you won't absorb lactose and thus it can't raise your blood glucose.
I think that's not the point.
You should watch the video again. Why this has so many likes lmao
People who benefit from this are lactose intolerant because they produce a pressure change in the microbiome to process lactose that benefits the body
@@buddie5720Maybe not but that was Dr. Atkins point 30 years ago. So I quit drinking milk for that reason even though I am lactose persistent. Now I drink cream and half and half to avoid the lactose.
N=1
Drink milk
Use glucometer
See if it does raise it, several diff days
Try cheeses
Try kefir
Might get diff results with fermented dairy (cheese is a ferment)
Try raw vs dead
@@billdublewhopper3064what is wrong with u?
Or you could just eliminate all carbohydrates from your diet and diabetes risk disappears
They induce diabetes in rats by overfeeding fat
This is confusing. If you're lactose intolerant (LNP), then you avoid milk. Why would you want to cause yourself discomfort and pain by ingesting something that irritates your digestive system? I certainly don't. I would appreciate a clearer explanation here. Also, when you say "milk" I presume it's miilk and not lactose-free milk, or hard cheeses, say, which are low or missing in lactose altogether, and not irritating. I can also see that someone with persistent loose bolwels isn't going to absrob much of anything, so their blood sugar levels, would, by default, be low. Please clarify!
Don’t forget the Oreos
Twist and dunk, or is that too much?
I'm almost 50, can drink milk without problems, but I get fat when I drink milk :) so looks like the study is right ... yes, anecdote, but data is lots and lots of anecdotes strung together ;-)
I didn't become lactose intolerant until I was in my mid fifties.
What about organic,grass fed/finished full fat A2 milk? That's what I'm drinking.
Sounds delicious! I approve!
I suspect there are better ways for LNP folks to avoid diabetes than giving your self digestive problems by drinking milk. Interesting though.
What I am uncertain of....sorry but I am a high school dropout...is what effect if any, the lactose in the milk has on the beneficial bacteria. Could someone drink lactose free or filtered milk and get the same benefits?
Thank you, Dr. Norwitz. This was quite informative. My question is, how do you know whether you have the genetic sequence for lactase non-persistence, which is protective against diabetes? Can the standard genetic tests that people get from popular platforms, like 23 and me, reveal this or does it require more expensive and/or less accessible genetic testing? People seem to think that you can tell whether you are lactose intolerant just by how you react to consuming dairy products. However, it is my understanding (correct me if I am wrong), that ones lactose intolerance can exist on a spectrum. For example, there are people who get lactose intolerant symptoms from even the smallest consumption of dairy products. I can consume 1 to 2 cup of milk with no issues. However, if I consume three or four cups, I get diarrhea. Would I be considered to be lactose intolerant, tolerant, or somewhere in between. If I am the latter, what does this middle ground say about my diabetes risk.
Great question! You're right in that LP/LNP and symptoms don't align perfectly. This can be for a couple reasons. One can be that lactose intolerance and A1 casein intolerance can be "confused," i.e. a person may not actually be lactose intolerant / LNP but rather intolerant to casein A1 in most cow's milk. Another variable to consider relates to what dairy you consume. For example, kefir can have live bacteria with their own enzymes that, when in your intestinal lumen, can do some of the lactose degradation work for you. In truth, the best way is probably to just consider your ancestral heritage and if the region of the world from which you come has higher rates of LP or LNP. This is actually a great question and if I get more information I'll try to remember to circle back. You'll note, while I try to tie in relevancy to make of my videos, sometimes I like to just share cool data for what they are... data, without necessarily saying "This mean you can/should X."
@@nicknorwitzPhD Thank you so much for taking the time out to answer my question with such detail and consideration. I really appreciate it.
I appreciate you!@@alphacause
Nick, I’m struggling to wrap my mind around this effect. Where do you think people who “acquire” lactose intolerance are going to fit in this gut biome effect. We have a child who became lactose intolerant after a fairly insignificant bout of flu. I don’t know if he’s still lactose intolerant because he refused to eat milk products again for fear of the pain.
Could be thiol intolerant due to mercury toxicity
Very few people are truly lactose intolerant. Many are with reduced ability to process lactose - appears to be the same as LNP. The cure (based on my exp) is to eat dairy that contains both lactose and probiotics regularly, at first starting with small quantities and gradually increasing.
The lactose avoidance rage has made many people fragile - you loose the ability to digest lactose when you avoid it.
A course in wide spectrum antibiotics would introduce mild gut problems to me, but I get back on track in about a month.
@@RuudwardtI think you’re right. I reintroduced milk after over 15 years off of it. I did it slowly and gradually and now I no longer have any issues with it.
Wouldn't the information in this episode suggest that consuming yogurt and kefir could be beneficial?
It would be interesting to see this study repeated with the same group but trying to see the correlations between dairy consumption and diabetes in those who consumed most of their dairy as yogurt/kefir vs. milk.
I learned that food intolerance comes from leaky gut, and leaky gut is not also a cause of diabetes 2?
association is not causation, for or against the dogma
Could this be suggestive of why the mammalian epigenetic timing-mechanism (that turns off lactase production) appears to be selected against, meaning that lactose tolerance is actually increasing in the human population? It would also be interesting to see if these conditions and mechanisms are heightened by the body's need for galactose in energy delivery and galactosylation of complex molecules. (Galactose's main metabolic pathway is present in all living organisms-he writes happily while finishing his daily half gallon of organic whole milk...)
~Thank you Nic for no having the distracting music over this, I didn't have to strain to try and hear you. I'm type one and sure that am LP because of my love for milk but it would be interested to be tested. The theory that milk is linked to the immune system attacking the beta cells in the pancreas has that been disproven?
Great stuff again! ... My question: do the bifidobacteria get type 2 diabetes consuming all that lactose?
Without reading the study yet, my first impression is this a correlation nothing-burger, i.e. the metabolites being found are mostly incidental to the real reason of milk-drinking being associated with lower diabetes risk in LNP people: when you drink milk without being able to digest the milk SUGAR, it mostly goes right through you and you aren't getting that portion of energy from the milk (plus you might be burning some calories with the exertion of the explosive shits it gives you for those who are particularly intolerant). People who can digest lactose, though, are then getting that extra bolus of energy, and since type 2 diabetes seems precipitated and exacerbated by excessive overconsumption, especially of carbs/sugar, more than anything else, that is probably why drinking milk has no positive impact if not making things worse when drank by people who can digest lactose well into adulthood.
Clicked the click bait butter video, stayed for the content.
Can you do some videos on carnivore?
I dont actually want to do the diet, but I have been collecting autoimmune diseases like potato chips. Trying my own experiement to see if it does anything positive.
I have MCAS, endometriosis, Reynolds, maybe a mould illness. Alledged ADHD but I think it is all inflammation.
Cold urticaria. Spasms from heat (steam). Vibration induced rashes. An epi pen for apples which I am only allergic to sometimes.
Bodies are weird. I read an inordinate amount of research papers so I am glad to find your channel.
Videos on H1 and H2 antihistamines would be cool along with stimulant medication verses Gaba 2 inhibitors.
Keto verses carnivore research. Brain fog, inflamation. Supplements for brain health like Alpha GPC and their effects.
I dont have the education but I am still very interested in the science.
Thanks for the videos
Wondering what type of milk did they use, Pasteurized, UHT, Raw? because we deeply know are three total different product with its own particular behavior when consumed.
Milk does give me insulin resistance. I’ve had the best raw, whole A2 milk, and immediately became addicted. Gained 25 lbs. Know thyself.
This reminds me of statistical significance vs clinical relevance: the correlations are significant, but leaves me wondering about the level of clinical relevance.
Lactose consumption by non-lactose metabolizing individuals yields bacterial/archaeal metabolites that disfavor T2D.
What's the clinical application?
Persons who reduce carb intake, regardless of how they handle lactose, will be less likely to develop T2D. This can be incorporated into clinical advice.
Foods that enhance beneficial microorganisms and/or suppress pathogenic microorganisms can be incorporated into clinical advice.
But lactose for lactose intolerant patients? Statistically interesting, mechanistically interesting, but... how does this inform practice or further research?
Full fat milk has slower gastric emptying than non-fat or low fat, which should reduce the symptoms of lactose intolerance, as well as the glycemic load/index. Might the Lnp folks be more apt to consume full fat dairy when then drink milk. Or, as was mentioned in other comments, are they consuming fermented milk products, which have much lower glycemic load and far fewer symptoms. It would be interesting to know what kind of milk the Lnp folks were consuming.
I had to keep rewatching this to make sure I understand that lactose intolerant people are the ones who benefit.
Like me, you also feel the drive to review an item to fully understand it.
Awsome 👍
Yeah, if you're lactose intolerant, lactose acts like soluble fiber instead of acting like sugar, and soluble fiber feeds your gut bacteria.
Why is everything that sucks good for us? I love milk but am not lactose intolerant
I’m wondering if something like this happens with beans and the polysaccharides that are digestive system as a hard time breaking down. Because we’re not breaking down and absorbing those polysaccharides, it provides more food for our gut bacteria. This may benefit us in someway. Not sure about the concern with leaky gut and beans though.
Interesting! Thank you for sharing. I thought I was lactose intolerant and avoided milk for 15 years. Since going low carb last year, I started introducing milk a little at a time (just for something different than meat and eggs) and I no longer have a negative reaction to it. I am Hispanic, not sure that really has anything to do with my finding though.
I remember reading something about the similarity of galactose and fructose metabolism. Galactose, of course, is a component of lactose.
And sure, consuming milk might benefit people with lactose intolerance, it won't benefit those who share space with them.
Question: Is the higher rates (on average) of LPa & ApoB to account (in part) for the reduction of diabetes rates? I've seen in recent reports of findings that there is an inverse relationship of LPa and type 2 diabetes.
I'd love to see your thoughts on this.
Since diabetes (type 2) is caused overconsumption of sugars, this makes sense that if one cannot digest lactose to allow it to be absorbed, their overconsuption of sugar with a same intake will be less!
Except that it's caused by fat accumulation in muscle and liver cells. Fat blocks the 3rd proton pump of the mitochondria causing insulin to work less efficient.
@11235Aodh we used to think that, but it hasn't held up as a theory. The new theory is INFLAMMATION. Too many healthy fat bodies refute this theory. It's the sugar and metabolism X syndrome rather than high cholesterol, like I've said above! A 30 review year study published last summer actually showed statins had no significant effect on lifespan (except with hypertryglyceridemia which is not diet caused, but genetic). See above. It's gonna be a hard change in thought processes after so many years with the wrong idea!
@@nancienordwick4169 Yet, i'm seeing the change in my husband after we went mcDougall starch based. He can eat fruits and everything and his glucose levels drop nearly like that of a healthy person again after dinner, he's down 80% with his diabetic meds (100% with his blood pressure meds). I think we'll stay the course.
Ancient Celtic, Slavic and Germanic tribes drank lots of raw milk we know this because ancient indo European remains have evidence of sheep, horse and cows milk on their teeth and they were not fat diabetic or sick the romans and greeks recorded that they were tall and athletic, skim milk processed or flavoured milk different story though 😂
I'm not sure this study proves anything about dairy specifically unless they controlled for other dietary factors. Dairy is high quality protein, people in countries with less access to other sources of high quality protein would benefit from eating dairy rather than carb-heavy staple foods. Most countries that come to mind where lactase persistence is prevalent are developed, people in those countries have access to other sources of high quality protein which negates the positive effect. The fact that dairy is inflammatory to everyone to varying degrees would explain why there's a slight inclination towards a diseased state for people who consume dairy in developed countries where there are other options.
I drink a lot of milk at least 1 or 2 litres a day sometimes and only unpasteurised. My A1C is 4.4. I could not live without it.
Lactose intolerant people do not have lactase enzyme to enable absorption of the sugar lactose in milk. Maybe that's the protective mechanism... less sugar in the diet.
It’s full of sugar and carbs thus more glucose. Milk isn’t that good for you because it raises insulin levels, you don’t want insulin levels being unstable and increased
Well , I found taking high doses of Lysine and enzymes are helping me digest milk . And my anxiety is slowly going away . And L Lysine helps all this .
Interesting. I use filtered milk which has half the sugar because im a likely lactase persistent. I would wager that the bacteria conversion of lactose is pretty crap and they promote that angle rather the facing the reality that jacking your blood sugar is crap. Microbiome stuff is not that tmportant. They adjust to whatever you eat.
Are there any studies similar to this that look at the differences between lactose intolerant people drinking lactose free products compared to ordinary milk ?
Those results could further tie down a possible advantage in drinking non lactose free milk. The only downside would be the gas 🤣
Interesting, but I bet there are better ways to cultivate a healthy gut microbiome than to have lactose intolerant people drink milk.
I am lactase non persistent, and I don't drink a lot of milk but what I do drink is enhanced wiith lactase. Is another possible mechanism, that the added lactase (which is probably the milk that NP are drinking) is responsible for the positive changes in the microbiome?
Do you think raw milk is superior over pasteurized milk?
I drank milk everyday with my bowl of cereal before I developed type 2 diabetes so it didn’t work for me. Now I don’t drink milk at all nor do I eat cereal and reversed T2D with mainly meat based diet.
Maybe it was the cereal that did not suit you...?
I believe lactase enzyme can be induced in adults after consistent milk intake.
Fiber rich foods are associated with increased Bifidobacteria levels.
Wow... spoken like a true milk industry shill. A perfect example of gaslighting.
I don't drink milk... I use fullfat cream ♡.
I’ve love a check from Big Dairy… sadly these are just the data… poor my wallet
Question not answered but answer implied--do LNP people lose the protection if they consume lactose removed milk (LactAid Milk)?
I’d expect so
Nick, If you want a larger audience, use layman's terms, especially in the summary. This would make a great UA-cam Short - with no jargon.
I’d rather have a smaller audience and have more detail and nuance than be “too simple” … we have enough talkers who don’t go deep … I do my best. Thanks for the thoughts
Or a hormetic stressor like sulforaphane?
I thought the GG types would get indigestion from milk.
That was mashugana. So does that mean more yogurt?
Oh god, where's your pride, so complicated it screams there's something wrong here... 😂🤣😂
With your attention span? Processing speed? Please clarify the source of the “something wrong.” 😉
goodness, I had to skip an orange juice ad to get on with this.
thanks for posting
LOL!
If this is a reaction directly with the presence of lastose....any lactose containing dairy should be sufficient 😊
Farts for health?
Nick, One thing I recommend is using the more common non-medical terminology of lactose tolerance vs lactose intolerant. I can relate to that. I have a hard time relating to the term persistent and non-persistent.
Lactase breaks down lactose into galactose and glucose. So lactase persistence is related to but not identical to lactose tolerance.
A2 milk?
So there's the rub, I can eat ice cream, suffer the GI discomfort, but protect my health.
Bring me the B&J Cherry Garcia!!!
Calcification of arteries
Very interesting review
Glad you think so!
Milk is for babies, not adults.
But who is taller? The ones drinking milk, aka the ones that grew up
Why it's always the American who says the the most dumbest takes
8:37 Thank me later.
Dr. Robert Cywes is saying to add milk to a carnivore diet if you are a LMHR. What do you think of this idea?
Rob emailed me about that video. I will copy the reply I sent back to him, Ben Bikman and others here:
Rob, thanks for the kind words. I must admit I remain skeptical about the pattern you're observing: the en mass transition of LMHR phenotype to a hyper-triglyceridemic phenotype. A while back you mentioned this and offered to share the dataset with Dave, Adrian and I (cced), but I don’t believe we ever saw those data, nor have I seen anything like these “insulin suppression lipid changes.”
If you’d like to share or publish, I’d be interested because it’s not something we’re seeing. So one needs to wonder why until the findings are confirmed or data are accessible to those in this group.
Or, personal question... if we want to focus in on an example, how come my TG remains sub 50 even though I’ve had Carbs as ~2% kCal for 5 years? When will I become hyperTG?
FWIW, My insulin is ~3, even after 16 Days of Oreos. If you want to Rx me some glargine or GLP1-RA or just ship it, you know I'd do a 3rd arm, but I don't think you're going to see a 71% LDL-C drop. There are no literature to my awareness that postprandial insulin responses could impact LDL-C levels to such a degree in a manner independent of the LEM and hepatic glycogen stores. So, again, I think "insulin suppression" is insufficient to explain the results I'm seeing that are better explained by other physiology.
Around 7 minutes you talk about hyperTG because of increased intake of “excess lean protein.” Not sure why the emphasis is on "lean protein" or who here is advocating for a PE style carnivore diet. I certainly am not. Let Ted keep his Whey-coated boiled chicken breast TYVM.
Personally, I don’t see a strong case here for pathological insulin suppression at this timeIf you publish/share data, I’m happy to re-evaluate.
If you have access, I’d like to see what insulin response curves you have on keto-adapted patients challenged with proteins or carbs. Glucagon/insulin ratio and GLP-1 responses would be even better, if you’ve really done all those tests. From how you speak, it sounds like you have those data. Otherwise, there are a lot of assumptions built into this insulin suppression idea.
A few small correction points:
- Low-carb diets actually increase GLP-1 (pubmed.ncbi.nlm.nih.gov/22669333/)
- Proteins can increase GLP-1, including Whey. Also allulose, which is largely non-caloric, in a manner that appears to involve the Vagus nerve. Topic for another time. (www.nature.com/articles/s41467-017-02488-y)
I’m a 3rd year medical student btw.
And, on milk… cool new nature metabolism paper on LCT gene and diabetes (ua-cam.com/video/427ryaFko_E/v-deo.htmlsi=EBkxj0fGZP-iTREc ; www.nature.com/articles/s42255-023-00961-1)
I began carnivore March 2023 and did bloodwork before beginning. Triglycerides 107, HDL 40, LDL 136 pre carnivore. One year in Triglycerides 117, HDL 54, LDL 236. Would like to see Triglycerides drop. The numbers that I'm happy about are Creatinine 1.32 to 1.05 and eGFR from 67 to 88 with the Carnivore diet. Glucose 78 on Carnivore and 92 before carnivore. Joint pain gone. Sleeping like a teenager again at 48 years old. Thank You for your response!
The grammar in the first sentence of the description almost my gave me a seizure as I first tried to understand it 😂
Please elaborate? not sure I follow? Brie specific.
😅
@@nicknorwitzPhD oh I just had a hangover and my brain wasn’t working right
Butyrate.
They keep deleting my response:
I use it to protect against K induced renal failure.
I use it to treat my mate who has hereditary hemochromatosis. Res+Quer = Recuded iron absorbtion/overload. Sodium Butyrate = Organ Iron offload.
Dairy is butyrate heavy.
I'm looking into lineoleic acid as potential agent in liver regeneration, once he's done p-ing out all that iron.
Seems an out of context comment. Elaborate on your thoughts?
@@nicknorwitzPhD Sodium Butyrate. (Dairy)
If you go down the rabbit hole, you'll find evidence of it's protective effects against toxicity/ROS.
(neurological, renal)
I take it to protect against ketamine-induced relal failiure.
Ketamine induces spino and synapto genisis.
Take ket, with protective molecules, and your brain explodes (in a good way - There's more to it than that, but that's how I connect the dots, by literally connecting the spines and synapses) .
My mate has hereditary hemochromatosis.
(I've given it to him to offload iron out of his organs, so he can pi** is out).
Combined with quercetin and resveratrol to reduce iron overload.
Dairy, contains high quantities of Sodium Butyrate.
That's the magic molecule.
@@nicknorwitzPhD I use it to protect against K induced renal failure.
I use it to treat my mate who has hereditary hemochromatosis. Res+Quer = Recuded iron absorbtion/overload. Sodium Butyrate = Organ Iron offload.
Dairy is butyrate heavy.
I'm looking into lineoleic acid as potential agent in liver regeneration, once he's done p-ing out all that iron.
(Comment might get shadowdeleted)
Aside: Production value of your YT channel kicked up a notch!
Oh you've seen nothing yet... wait until next week. ALL my videos have been iPhone thus far... but now I'm starting to record on Sonya6700 with Rode mics so you're soon going to be seeing a transition to 4K with crisp audio!
Hi Nick, I first saw you on UA-cam via Dr Boz. I watch all your videos because I'm very curious!! I'm a 72 year old woman who lost 60 lbs by ultra low carb diet (keto).
I'm seeing a new PC Dr who has ordered Lipid profile.
Total cholesterol- 219
Cholesterol- 96
HDL- 111
Trig- 71
VLDL -12
I'm not skinny. I could lose 15 lbs. But I think my numbers look OK. I'm anticipating my Dr wanting to lower my cholesterol. Any suggestions other than flat out refusal on my part?
Love your videos!
Keep going!!
When i bodybuild Whole milk is my whey protein
When I body build... oh ... damn... never been able to break 140 lbs on the scale 🤣
Got milk? Love it!!!!!
Weird
Dr Norwitz . I am T2D . But I don’t know whether I am non persistent or not. How many glass of milk is suitable per day?
Is raw milk heavy cream good for T2D ? How many teaspoons can take in a day. So far milk is better option than Sourdough Bread, Oates , buckwheat etc . Thank you
What about those of us with the TT of this allele…?
I do not believe it!
What exact kind of milk?
Who paid for the “study”?
Disclosure of full DIET for the study group?
If you're lactose intolerant it's often not very pleasant at all (bloating, pain, loose stools etc.). It's far easier to reduce your risk of type II diabetes by other means, i.e. eating whole foods with plenty of fiber.
Interesting piece of the puzzle. I get the feeling that those yelling about THE ONE TRUE DIET FOR HUMANS fail to account for our success at adapting to whatever's available to stuff down our throats. Some thrive on milk, blood, and meat, others need kale in their diet. The only universal constant seems to be we don't do well on high fructose diets. Except for the Hadza still living their hunter/gatherer lives with 10% of their calories coming from honey and as much as 70% at certain times of the year. Now that they have a trading post selling Coke to them I'm sure that will change. Maybe not - I'm sure we North Americans would be healthier if we had to walk from drive-through to drive-through and beat our burgers over the head before we could eat them.
As long as our understanding is constrained by research focusing on Northern Europeans we're going to fall short.
Yes. Or they just drink themselfes into diarrhea -> lower absorption of carbohydrate and other macronutrients -> weight loss 🤔. And the bacteria and stuff just follow from malabsorption and fermentation in the colon.
Interesting. I heard another lecture on how it was C 15:0, the 15-carbon saturated fatty acid, that is protective.
This was a bit confusing in the beginning, but you explained it well. It sort of makes sense, but I wonder if this may also have to do with the slight discomfort from undigested lactose causing reduced calorie intake. IOW, people with lactose intolerance who consume milk anyway, but don't have severe symptoms, end up naturally eating less to reduce the discomfort. (which obviously reduced T2D risk)
Very interesting
glad you think so!
milk makes me super nauseous.
okay... then don't drink it maybe?
For those who have already got diabetes type 2, would consuming milk be causing same impact or the opposite?
Now we need a video on how to change our nucleotide sequences
Crisp
CRISPR
Don’t Do Anything to do this!
Very interesting. Would like to see the mechanism whereby it helps with T2D.
Ive always liked Whole milk for cooking purposes its the best
To quote a wise man, Ron Swanson, “Skim milk is water that is lying about being milk”
Great video Nick, thank you.
Question: weighing the balance of evidence, do you think milk contains too much estrogens or at least enough estrogens to be a problem for males with low testosterone levels?
Nope
That is not what I expected at all. I enjoy whole milk and make my own keifer as well.
LOVE Kefir!
How applicable is this study or any study to low carb or carnivore dieters? It is well known that the acid levels of meat eaters are extremely high. Scavengers are even more acidic. In vultures only two bacteria survive the extremely acidic environment to help with digestion. Anthropologists say humans began as scavengers and that was our niche. So would any of the bacteria mentioned in this study survive a scavenger level of acidity?
See this paper. “Soy meals stimulate less gastric acid secretion and gastrin release than beef meals.” Gastroenterology. Oct 1988. By 30 to 40 percent less.
We’re supposed to have a highly acidic digestion. That’s how we digest. Some people just don’t digest well because they’ve killed their stomach acid.
@@janedough6575 Correct. And if we do, then we are likely to have only a few bacteria that can live in that environment.
Thank you