Are we grown- ups meant to eat dairy food? The best biological answer, as always, is “It depends”. It depends on many factors: whether the milk was produced organically or conventionally; on your genes and allergies as well as the state of your gut microbiome; the type of animal ( eg camel, goat, deer, yak, sheep, water buffalo) and if we are talking cows milk, the breed and genetics of the cow. All this will have a bearing on the answer. But if you can find an organic milk you tolerate and ferment it for 24 hours, chances are you are going to be well nourished and repairing your gut. I assume everyone has a somewhat damaged bacterial garden within, and some are deeply damage.

 “The Germ in the Dairy Pail” by Forrest Maready tells the incredible story of our 200-year WAR on milk. He thinks science is on it’s way to finding that humans have a symbiotic relationship with milk microbes

According to this riveting book, released July 2025, humans have benefited greatly from drinking milk for 10,000 years. Raw milk was humanity’s perfect food—a living medicine that sustained civilizations and nourished countless generations without incident. In fact, every mammal throughout all of creation consumed milk in its natural, unpasteurized state, with no mammal making it past infancy without this essential nourishment.

Did you know people used to buy raw, unpasteurized milk not just from certain farmers, but from certain pastures from certain farmers? If they had a respiratory ailment, they’d ask for milk from one field. If they had digestive ailments, they get milk from a different pasture. The farmers and their animals were so in-tune with nature that they developed a sense of which grass provided the best medicinal nature for certain illnesses. And it worked! People would even develop relationships with particular cows and only drink milk from that one cow. How amazing is that?

Yet within a span of just fifty years during the 1800s, this miraculous food was transformed from life-sustaining medicine into a deadly poison that killed thousands of infants annually—more than polio ever claimed in its worst years.

Maready’s previous work “The Moth in the Iron Lung” has been pivotal in awakening countless people to the lies and corruption surrounding childhood vaccination and the polio story. Dr Suzanne Humpries in her book “Dissolving Illusions”, also describes how corrupt science, technology, and fear brought about a faith in childhood vaccinations to prevent infectious diseases, when in fact it was SANITATION which reduced the terrible rates of death in the slums of the late 18oos, and it was in fact pesticides which made children sick with polio- like symptoms.

Industrial Farming Innovations

 With milk, a cascade of industrial farming innovations fundamentally corrupted the entire dairy system, creating conditions so filthy and toxic that the “solution” of pasteurization became necessary to prevent children from dying, though it destroyed the very nutritional qualities that had made milk invaluable for millennia.  Once revered as nature’s perfect nourishment, milk became public enemy number one as germ theory unleashed collective panic about the invisible world within our food.

The dangers attributed to raw milk stemmed not from the beverage itself, but from rapid industrialization that compromised it’s natural integrity. The final catastrophe came with “swill milk” operations in the 1840s and 1850s, where cows were fed distillery waste and kept in deplorable conditions .  Whiskey brewing was causing a stench in early days of New York city. An efficient solution was found where dairy cows were housed in barns nearby the distilleries. They stood their whole lives in these dark crowded places, knee deep in their own waste, eating brewery slops. Even as their teeth and bones rotted in this hell hole, their filthy udders were hand milked even after they could no longer stand. They were milked right up until their pre-mature death.

The thin, blueish milk the poor animals gave was doing brisk trade to urban dwellers. For even more profit it was watered down, and then adulterated  to make it look better with white things like chalk or plaster of Paris. An industrialized approach prioritized quantity and convenience over the fundamental cleanliness and animal welfare that had kept milk safe for millennia, transforming what had been a carefully managed, grass-based system into a disease-breeding nightmare.

The devastating consequences of this industrial corruption were staggering. Not surprisingly, children died in droves from consuming “city milk”, especially in the warmer months, yet the medical establishment’s response reveals a pattern that extends far beyond milk to the entire framework of modern medicine. Rather than addressing the root cause—filthy, industrialized dairy operations—authorities chose to “nuke” the milk with heat through pasteurization, killing everything beneficial along with the harmful bacteria. This band-aid solution destroyed the enzymes, antibodies, vitamins, and living properties that had made raw milk a medicine, forcing manufacturers to artificially “fortify” the dead product with synthetic vitamins to prevent diseases like rickets.

 Maready’s broader body of work, including “The Autism Vaccine,” reveals this same troubling pattern: when medical interventions create problems, the solution is always more intervention rather than returning to natural processes.While modern processes were stripping milk of its inherent benefits, countless healing stories persisted—including of the world’s richest man, John D. Rockefeller.

Country Milk Cure

In 1920, then in his 70’s John D Rockerfeller reportedly offered 1 million dollars for a new stomach, ( $30 million in todays terms) so profound was his suffering from dyspepsia and insomnia over many years. An unconventional doctor examined his thin frame and advised raw, country milk from a Guernsey herd, and within weeks the prescription achieved what armies of specialists had failed to do. 

This was followed by another remarkable recovery of a famous person on a raw milk diet…. author Upton Sinclair, who had suffered chronic fatigue, irritability and digestive issues for years. After 2 months on a strict milk diet, reaching an intake of 5 litres a day, Sinclair, who wrote   “The Jungle”, spoke openly about his cure.

Rockerfeller had been more private, however at a party held by  the Standard Oil magnate for a large group of the wealthiest and most powerful people in New York, he raised, not a wine glass, but  a crystal tumbler of raw milk, in a public acknowledgment of  The Milk Cure.

Today the canteens and kitchens of chemical corporations and the  mega wealthy are 100% organic and raw milk is no doubt served…. even as they create fake meats, milk and eggs and cultivate a distrust of natural foods in the minds of the masses.

Maready’s meticulous research exposes how fear-based narratives are used to justify increasingly invasive medical procedures, from injecting children with aluminum-containing vaccines to forcing pasteurization on a population that had thrived on raw milk for thousands of years. And who can forget the campaigns of Nestles vilifying breast feeding, where mothers were convinced that “Infant Formula” was superior? With enough money spent on promotion, how easily populations can be manipulated into accepting inferior, processed substitutes for Nature’s perfect foods. How do the same patterns of corruption, fearmongering, and profit-driven “solutions” continue to plague our food and medical systems today? No doubt you have noticed the broad assault on natural health and immunity that began in earnest during the industrial revolution and continues to accelerate in our modern era.

Today, over 150 years after the scandalous distillery swill milk era, government health officials remain terrified of raw milk, having no understanding of its true nutritional value, while farms producing clean, raw milk are still being raided and shut down by the same agencies that promote experimental genetic injections.

Another technological “advance” to milk was “ homogenization”, where the fat globules in milk were made extremely tiny. As with pasteurization, there was a problem that soon came to light: this process made milk more difficult to digest. Doctors and medical researchers had noticed that children were suffering from malnutrition even though they were drinking plenty of milk.  As the nutrients in cooked milk had become less digestible, it was found they had to consume twice as much pasteurized milk to obtain the nutrition previously obtained from raw milk. With the advent of homogenization, Vitamin A and D deficiencies arose.

Along with many of you I was raised in the era where all fat was vilified and excess weight was blamed on fat consumption. Beginning in the 60s and 70s, milk had all fat removed and it was then injected back in at varying rates, from 3.5% for whole milk to zero  for “Skinny Milk” , a product which is still sold to this day. I remember felling guilty for eating half an avocado due to its fat content. Ha Ha, Ive come a long way and my gall bladder has too.

CONFUSION and The BIG FAT SURPRISE

From the HEART FOUNDATION website we read: “Not all dairy products are equal. “ Well, they got that right! It goes on with it’s Key Takeaways: “ Unflavoured milk, yoghurt and cheese can be a part of a heart-healthy diet. Reduced-fat milk, yoghurt and cheese are better options for people with heart disease or high cholesterol. Butter, cream … are not part of a heart-healthy diet ”

Oh dear, such rubbish. In fact fat is heart protective. The big fat lie began when one researcher, Ancel Keys, came up with the diet- heart hypothesis to explain an explosion of heart disease which began in America in the 20’s, and got worse through the 30’s and 40’s. It was only ever a hypothesis and has long since been disproven . Alternative theories that sugar was the cause of heart attacks in men at the time, were suppressed.

It must be highly stress- provoking for government health departments, food manufacturers, medical establishments, dieticians associations , press, indeed all those involved in promoting FEAR of FAT in the public for the last 60 years, that honest science ( as opposed to “tobacco science”) is now discovering the serious importance of saturated fat in our diet. The fat- based Ketogenic Diet, developed decades ago as a cure for epilepsy in children, is one of the longest studied diets. It has been found to have an 80 to 85% success rate in cancer treatment. Psychiatrist Dr Georgia Ede prescribes versions of it to her legions of anxious and/ or depressed high school and college students….. with such success that she wrote a book “ Change Your Diet, Change your Mind”. She says a high fat diet can improve mood and protect memory. By eliminating sugar from the diet and replacing it with fat, thousands have found depression and body fat simply melt away.

“The Carnivore Diet” and social media have allowed anyone to see that the “Food Pyramid” is upside down. The evidence is overwhelming that  processed sugar, grain and seed oils are associated with mental and physical ill health.

Human’s operate best when fat is our fuel. 80% of our daily calories should come from fat, and throughout the evolution of Homo Sapiens (which spans more 2 million years and takes in an ice age or 2), we have been in ketosis and deriving most of our energy from fat. Nina Teicholz, Dr Natasha Campbell McBride, Peter Ballersted ( forage agronomist) Sally Fallon ( see her talk The Oiling of America) and many more academics and doctors have cleared the name of much vilified cholesterol, pointing out that for repair of tissues, for good brain and nerve function, for hormone production, for a healthy flexible cardio vascular system and a strong heart, we need a gram of fat for every gram of protein consumed. Cholesterol is so vital that the body makes its own in the absence of dietary cholesterol. Roughly 45 % of the body structure is made up of fat, and our huge brains are 60% fat.

If you still hesitate to welcome delicious fatty foods back into your life with a pork crackling feast or a juicy steak, look around you. From your own observations , is the low fat approach working? Is Skinny Milk doing anything about obesity?
Don’t know about you but I learnt at school that the Swiss, African Massai , Inuit, Bedouins, and Mongolians main nourishment came from cow, seal, goat & camel and sheep fat and milk  respectively, most of it fermented? The Massai warriors consume up to 5 liters of milk a day and along with the Mongolians are mentioned by GAPS practitioner Mary Ruddick as the strongest people. They live long, active lives in excellent health. The Batwah Pygmies ate until recently on fatty pork and herbs exclusively. They lived to about 120,  and have no word in their language for sick, only for accidental wounding.

Eating fermented foods daily is a must.  Dr Natasha Mcbride , founder of the GAPS diet, spells out for us that full fat fermented milk is a wonderful food, and this study on milk Kefir suggests she is right . https://www.cambridge.org/core/journals/nutrition-research-reviews/article/milk-kefir-nutritional-microbiological-and-health-benefits/1393DC2B8E5F08B0BE7BD58F030D387B?fbclid=IwY2xjawJjBHNleHRuA2FlbQIxMAABHs3euTbog88oQSSnr9MqJW6DJmtLyJRXP1b3rlFrGicHGYH117zgVlE1o05U_aem_h5V6MXH7lo-f4-L3Mt7v7g

Dr Natasha  says an important cause of the INFERTILITY rates in the Western world would be the push to low fat dairy. First we have to state that GAPS dairy is not the dairy found in supermarkets. Dr N says that commercial dairy products are so adulterated that it takes 6 to 8 weeks to clear your body from their “debris”.

That there are big problems with modern dairy production is an understatement, but even if you can get good milk from a small organic holding there are unfortunately big problems WITHIN  most of us, and your gut health may make milk consumption initially tricky, but tolerated and very healing in the long run.

GAPS

Most people today have a damaged gut microbiome, as compared to older generations.  What damaged it? Well, modern life!  In the 60’s Anti biotics, formular feeding, C sections, vaxines, petrochemical- based medications ( ie all medications)  and The Pill were new and each of these “advances” were devastating to our beneficial  gut flora. These coupled with the low fat diet, processed food , food additives, pesticide residues, chemicals in household products and drinking water, electro magnetic radiation ( EMR as in WIFI)  and highly toxic dental work did a number on our commensal ( good guy) bacteria, and allowed pathogenic bacteria to bloom unchecked. If you had a smart mother avoided antibiotics and vaxines for you, great! But what about  supermarket food? Because the ubiquitous herbicide Round Up is a powerful antibiotic and is sprayed on GMO and some non GMO crops alike  (eg oats, wheat, barley) just before harvest. Glyphosate is a broad spectrum antibiotic which targets beneficial bacteria while actually feeding a couple of very nasty pathogens!

I mention this, because due to a faulty microbiome, perfectly nice- tasting probiotic dairy foods can taste for some people like urine or nail polish remover. Why? Well, Die Off.

Die Off

As a GAPS coach I am well aware of the healing power of simple things like sun bathing, grounding, fresh air and homemade food, particularly meat stock and ferments like beet kvass, cabbage tonic, kombucher, yogurt and dairy kefir ( the king) . The ferments  are full of wonderful microbes which do battle with candida yeast species. You build up slowly from one drop of each of these in water, going low and slow. Becky Plotner recommended reaching an intake of up to 2 litres a day of dairy kefir, but there is no stated limit. Kefir contains 75 beneficial yeasts in it’s 200 species strong, balanced, beneficial, microbial community. These yeasts out- compete the pathogenic yeasts. So many cultures around the world had their versions of kefir they kept alive through the generations.

Antibiotic use can lead to  systemic candida infection with it’s 200 odd symptoms. Candida  may have coated not only your stomach, but throat and tongue. If you think kefir tastes bad while others are liking it, it may be that the champion yeasts are killing off candida on your tongue, and the fungus is releasing it’s 176 toxic gases as it dies off. You can feel quite ill too, from the die off reaction , also  named the Herxheimer reaction, otherwise named a“Healing Crises” ….where you get temporarily worse before you get better, and kefir tastes like wee!

Similarly Kraut and Kvass brines are powerful probiotics and if you have too much, too quick, you can kill off too many pathogens in the gut at once. SIBO symptoms can temporarily get worse and can be quite damaging, so we build  slowly to a cup a day in total … the therapeutic dose for adults.

Vomiting and diarrhoea can be die off symptoms, and this can be a good, quick exit for the toxins released by dying yeast.

Pregnant and breast feeding women should be careful of eating kefir if they haven’t had it before, because die off toxins released may affect the fetus. Yogurt only had 5 benficial yeasts so should be fine and dandy to eat. It is always best to prepare for pregnancy by going on GAPS for a few years. However kefir can certainly be applied to the skin. Apply kefir to groin and birth canal as this will really help seed baby’s gut with the good microbes at the moment of birth.

Why are grains and dairy always stripped from your diet the minute you walk into a Naturopaths office?

….1) the casein in milk can be become like a drug in a person with a damaged microbiome. The microvilli in this case is not producing lactase, so the milk is passing through the leaky gut wall as casomorphins, which can pass through the blood brain barrier also. Many people with schizophrenia and other severe mental illness recover when conventional dairy is deleted from the diet.

2) Some ill folks cannot handle the lactose, a double sugar that requires a peak functioning gut to digest. The undigested milk sugar remains in the gut and feeds the pathogens. They thrive on sugar, converting it to toxic gases like acetone, formaldehyde, and dozens more.

But as Dr Natasha points out, these 2 obstacles to milk consumption ( lactose and casein) are pre- digested by the lacto bacillus which create yogurt and kefir out of raw milk , leaving us with a perfect, nourishing food which is full of the beneficial bacteria our poor digestive systems desperately need.

Dr N bans processed sugar and grains for sound reasons.

Why is raw yogurt runny?

Be aware that raw yogurt is nearly always runny, although lately I am making some wonderful thick yogurt. I suspect the L Reuterri species to be dominant. More on that later.  I can make solid yogurt emulating shop yogurt  but I would have to kill the rich microbial community of the cows milk first. The finished product would only contain a few beneficial bacterial species. Raw yogurt contains hundreds and no matter its texture, is always good for you. But if I pasteurized the milk,  I would only ferment it 6 hours, leaving it slightly sweet. If I REALLY wanted my yogurt to be popular, I might add sweet fruit syrups and thickeners, stabilisers, milk solids etc etc. However that would not be a healing food.  

The acidity present in 24 hour fermented milk protects the product from invasion by pathogens. In raw milk the beneficial bacteria out- compete any bad. My yogurt keeps a month in the fridge, easy.

 There was a study done over 13 years by the CDC in America on raw milk. There were no health issues found. To quote Becky Plotner in her GAPS Baby  Book: “ This wasn’t the case with pasteurized milk. In 1985 the largest food borne illness of the country happened. Jallisco Cheese had an outbreak which sickened hundreds and killed 50 people. In 2015, Blue Bell Ice cream had an outbreak where 10 people were reported ill and hospitalized in 4 states. Three people died. This milk was all properly pasteurized prior to human consumption. Raw milk sales and cases of illness didn’t exist. Accusatons from the Health Department did. ”   

Making tasty raw cheese , sour cream and yogurt is a challenge at home because the temperatures in a home are not regulated as they are in a factory, so the growth of certain bacteria which give the best flavours is not assured.

When raw milk sits in a room , after a few days it “clabbers”. The microbes in that room have bred up in the milk, creating a stable microbial community which sours and thickens the milk . It is actually delicious. It all depends on the temperature of the room and the fat content of the milk, which microbes flourish and lend their flavours to the product. The people who live in that house usually enjoy clabber , because the microbes in it are tailor made it for their bodies !  

Dairy Kefir, as it brews, goes through a phase in its first 24 hours where it doesn’t taste good. I say to people who complain about their home brewed kefir : ” leave it on the bench for another day. The acidity will increase and it will taste lovely. When there is a whey “break line” put it in the fridge and it will taste good for at least a month. “

COW BREEDING

GAPS dairy  must be from  Heritage breeds, ie, the type of cows used for thousands of years by traditional people : Jersey, Guernsey, Brahman cows, African cows etc. Camel, sheep and Goat’s milk is also very good.

Lectin is found in many foods and we also produce it ourselves. There are many types of Lectins, both beneficial and harmful . Over consumption of foods containing large amounts of the harmful ones can lead to health problems including diabetes, obesity, arthritis and more. Lectin is in A1 cows milk from Fresian Holstein cows, but A2 cow’s milk from the more traditional breeds such as Jersey does not contain Lectin.

Dr N informs us modern Friesians ( the black and white ones) were bred in a lab!

MODERN DAIRY COW BREEDING
A quick search revealed this to be true. The  father of most of the Holstein Friesian super dairy cattle used today, was Starbuck the Second , a clone of Starbuck the first, the amazing bull bred in Holland by elaborate artificial insemination techniques. Here is a description of the cloning techniques used to create StarBuck Two, courtesy of Wikapedia :

1. Cells from Starbuck are recovered one month before his death in September 1998. These cells were frozen until the time chosen to produce the cloned embryos. Each one can supply what is called a donor nucleus.
2. Oocytes from a Holstein donor cow are collected, representing the host oocytes.

3. The oocyte nuclei are removed for enucleation.

4. Though micro-injection, a nucleus from the donor individual is inserted in each oocyte.

5. Electrofusion allows for the fusion of the donor cell to the host cell.

6. The young embryos thus produced are placed in invitro culture and develop into blastocyststage embryos. After that, embryo transfer is performed on recipient cows.

7. Starbuck II was born on September 7, 2000 by caesarean section, weighing 54.2 kg at birth

Most dairy farmers use AI and frozen semen, so no doubt Starbuck 2’s progeny have populated dairy farms the world over. My treasured copy of Herbal Handbook for Farm and Stable by Juliette De Barclai Levy, frowns upon artificial insemination and says it cannot produce a vital calf and must be avoided at all costs, so the fact that nearly all modern dairy cows hail from such disgraceful tinkering and lack of respect for Nature explains the modern cow, bred only for production, is unhealthy from the start.
So our modern dairy cows are bred all wrong, husbanded all wrong ( space precludes me from describing) but suffice to say these hapless animals usually die at less than a quarter of the age our organic cows do.

COW DIET
In America and some parts of Europe, cows are kept chained up in sheds and forced to eat an un- natural diet of mainly corn. Even if walking free in the sunshine and eating predominantly pasture, as around here, the pasture of hybrid ryegrass and clover is continually force fed with synthetic fertilizers with very few exceptions. The proteins in such pasture are “funny proteins”, a phrase coined by the late, great, Jerry Brunetti. https://www.youtube.com/watch?v=-NTczJ969s0
The fact that high grain prices forced the closure of pretty much the last of the dairies in our district last year highlights the fact that they relied upon a significant amount of chemicalized grain. To add to the insult, Genetically Modified canola is now grown for canola oil in WA. It is processed in Pinjarra, and the residual canola “meal” is shipped out to feed not only dairy and lot- fed beef cattle, but pigs , broiler and egg laying chickens as well. Mt Barker “ Free Range” chicken is no exception.
The modern cow is denied the “weed” species such as dandelion, chicory, dock, Golden Rod, marshmallow. Many have tap roots which bring minerals up. Old organic farmer Bert Farquar in Tasmania use to deliberately sow weed seeds. Having very diverse pasture and a huge earthworm population, Bert had the healthiest cattle around. He didn’t need to medicate for worms or lice as neighbours did. His cows were never seen chewing on fence posts, a habit the conventional cows develop in an attempt to get the minerals their “improved pasture” lacks. I have tried to get dairy farmer friends to realise they do not need fertilizer ( which ironically kills the soil microbes that provide natural fertility) . I’ve implored them to visit our farm which thrives without chemicals, to no avail so far.

So summarizing the importance of a decent milk supply , only an organic farm will do. You want to avoid conventional dairy which likely contains pesticides, antibiotics and hormones. Look for a farm with diverse pasture, running traditional dairy cows including a real bull with A2 genes, milking healthy animals in hygienic conditions, and shunning pharmaceuticals and chemicals at every step of the way from pre conception of calves  through to packaging of milk products.

MILK ALLERGY

Having secured a supply of safe milk or properly prepared dairy foods, we need to introduce them gradually to our GAPS client, and in the proper order. Even the best milk contains a wide range of antigens (immunoglobulins) and allergy to milk is one of the most common allergies around. If a baby has colic, suggest to mum she stop drinking milk. After a couple of years on GAPS she and her child may possibly digest milk again, like so many clients have found. To quote one of my lecturers Amy Milholy “ I feel bad for people who can’t have dairy”. She use to have a milk allergy before GAPS. If this is your issue, or if your kid gets covered in a rash when he has dairy, reach out for GAPS coaching, as you don’t have to keep allergies.

L.Reuterri yogurt    

I’m concluding this page with some info on a very nice lactobacillus. L.reuteri, because it shows the power of good bacteria to change the world.  

Studies show that L. reuteri increases the hormone oxytocin. This hormone, called the love hormone, increases empathy and compassion. L. reuteri takes residence in the entire GI tract and once established it sends a signal through the myenteric nervous system, then through the vagus nerve up to the hypothalamus where it triggers the release of the hormone oxytocin. Once oxytocin is released you’ll have a stronger desire for human connection; reduced social anxiety; and will have more love and compassion for people even when you disagree with their opinion!

If you had a baby or have been in love you know how wonderful oxytocin can be. As the hormone releases, we feel more love and connectedness and we all need more love and compassion for one another. These have been stressful times in the last few years and fear tends to separate and cause division. With the loss of L. reuteri in most of the population, we must all have lower levels of oxytocin.

Originally developed by our friend Dr. William Davis who made it with probiotic capsules. He wrote the book “Super Gut” book, as well as “Wheat belly”. This type of yogurt was not on the market anywhere, a starter for both non-dairy and regular dairy with high counts of L. reuteri was eventually developed and I was lucky that my dear friend Karen was onto this. She passed some sachets to me and a half jar of the yogurt she made from one.

The health benefits  are many and L. reuteri has been helpful in treating SIBO and SIFO, Candida, Colic in infants, H pylori, and as mentioned is known for increasing oxytocin …. the love hormone!

LR yogurt’s fermentation process is different from that of conventional yogurts: LR is fermented for 36 hours at a lower temperature than conventional yogurts ( 36 Celcius)

Say the reports “ I have seen countless health improvements since consuming L. reuteri yogurt. I’ve also seen many of these changes in my family. They all saw such improvements that I now make tons of this yogurt. We all have it every morning in our smoothies. We use half kefir and half L. reuteri . Here are some of the benefits we’ve had:

Increased muscle mass from workouts and exercise is easier with more results. 

• Hair is thicker and longer and grows like crazy. 
  • Skin is moister and glows like never before. 
  • We all sleep harder and need less sleep and have a lot more energy. 
  • My emotions are more stable, I feel more compassion and a lot more joy, less obsessive thinking. 
  • Lost about 6-7 lbs and haven’t done anything different but add this yogurt. “

While numerous studies said L. reuteri increases testosterone in men, it didn’t work very well in supplement form. This yogurt is in the delivery method that the body seems to prefer,  and it delivers in spades. One man on a forum reported these improvements: 

 “I’m on my 3rd batch of L. reuteri, purchased from Cultured Food  Life, and I’ve noticed the following changes:
– pullups and pushups increased by 20%
– experienced waves of empathy
– 20% boost in deep sleep and rem sleep as reported by my smartwatch  [ Bee W: I do NOT recommend such “wearables” as they  are emanating toxic wifi ]
– increased libido in the morning

I haven’t noticed any changes in collagen or skin, but I don’t really keep a close eye on those things.”

GAPS HEALTH COACHING

An experienced GAPS coach guides you in supporting your body to heal itself and perform optimally. If you are interested to try GAPS, the first step would be to obtain the book Gut and Psychology Syndrome by Dr Natasha, and read it. Next, check out the GAPS Coaching tab on this website and reach out to me. .

Just as Elaine Gottschall (1921-2005) helped 1000’s of children with intestinal health using the SCD diet and raw milk in Canada, ( she wrote an excellent book “Breaking the Vicious Cycle” ) Dr Natasha’s GAPS diet has cured 1000’s of kids with auto immune diseases. She has even seen a few kids with diabetes type 1 throw away their insulin. It takes at least year on GAPS protocol to seal up the very leaky gut found behind a case of diabetes type 1, which most doctors consider impossible to cure.

The End

References
[1] https://www.crossfit.com/…/malcolm-kendrick-part-1-take-on-…
[2]. Liptor, Thief of Memory….Statin Drugs and the Misguided War on Cholesterol by Duane Graveline MD, MPH, Former NASA Astronaut.
[3] Vegetarianism Explained by Dr Natasha Campbell- McBrideThis book discusses the diet-heart hypothesis, the main reasons why it became dominant, and how it has led to dietary guidelines that have driven an unprecedented change in eating habits in most of the developed world.