Because of lactose intolerance, many of us attempt to give up dairy products or choose to use over-the-counter enzymes to be able to eat cheese, yogurt, and ice cream. This lifestyle is both limiting and aggravating, especially when a majority of dishes served in restaurants contain cheese and other dairy as a main ingredient.
I personally did not develop milk intolerance until my adolescence. Some doctors suggested that changes in hormones in my body may have caused the different response to milk that emerged during my teenage years. No longer could I eat cereal with milk, pizza, cheeses, or ice cream. I suddenly felt limited and out of place among my peers, and my food habits made me sick.
I finally purchased recipes books that avoided dairy. I resorted to lean meats, vegetables, and fruits. Somewhere along the way, a friend of mine introduced me to over-the-counter enzymes to digest with my dairy products. Mostly I use these enzymes when eating out at restaurants. Truthfully, I have learned that it is just easier to avoid dairy altogether.
Until recently, when I was perusing a local farmers market on the Mississippi Gulf Coast, a local farmer asked me to try some fresh chocolate milk. I politely declined. He politely asked why I chose to avoid a free pint of milk. I explained that I had been lactose intolerant for going on two decades, so I avoided all milk products. This local dairy farmer explained that his milk products undergo a “low-temperature pasteurization that keeps the milk natural and full of flavor while killing the bacteria found in raw milks” (http://countrygirlscreamery.com/products.php). The difference in this pasteurization method and his using grass fed and hormone free cows often results in his customers who are lactose intolerant to be able to drink milk. Willing to try another way to avoid pills and enjoy dairy, I sampled this local farmer’s milk and cheeses.
I am ecstatic to report and to discover that organic and more natural methods of pasteurization do work. For the first time, in a long time, I was able to drink a pint of chocolate milk. I was able to grate cheese over my favorite organic spaghetti and meatballs recipe. I am forever thankful to this local Mississippi farmer who enhanced my life by removing the worry about pills or sickness and by bringing dairy back into my life naturally. Going organic means going without worry. Going organic means going without illness. Going organic means going dairy, naturally.