Dairy
15 ingredients tagged "Dairy" — how they affect digestion, energy, sleep, and mood.
- Butter Concentrated dairy fat — very low in lactose (usually tolerated in lactose intolerance), high in saturated fat, and a frequent reflux trigger in larger amounts.
- Cheese Fermented dairy: lactose drops sharply with aging, but tyramine and histamine climb — which is why aged cheeses can trigger migraines, reflux, and congestion in sensitive people.
- Condensed Milk Condensed milk is cow's milk with approximately 60% of its water removed and sugar added, resulting in a thick, sweet product shelf-stable at room temperature. It is calorie and sugar-dense with minimal micronutrient advantage over fresh milk.
- Cottage Cheese Cottage cheese is a fresh dairy product made from milk curds and cream, high in protein and relatively low in lactose. It is a significant source of casein protein and micronutrients including selenium, B vitamins, and phosphorus.
- Cream Cream is the fat-rich layer that rises to the top of milk, typically containing 18–40% milk fat depending on type. It is a calorie-dense dairy product high in saturated fat and cholesterol, with minimal carbohydrate or protein.
- Cream Cheese Cream cheese is a soft, fresh cheese made from milk and cream, stabilized with gums and emulsifiers. It is high in saturated fat and is not a significant source of probiotics, as live active cultures are not maintained in the finished product.
- Dairy (Cow's Milk) Contains lactose and casein — two distinct components that drive different reactions, from digestive symptoms to inflammatory and allergic responses.
- Evaporated Milk Evaporated milk is a shelf-stable dairy product made by removing approximately 60% of the water content from whole milk through heating under vacuum. It retains the protein, calcium, and lactose of fresh milk in a more concentrated form.
- Ghee Ghee is clarified butter with milk solids removed, composed primarily of saturated fat and fat-soluble vitamins. It is a shelf-stable dairy fat used in cooking and traditional medicine.
- Kefir Kefir is a fermented dairy beverage containing live microorganisms and lactic acid. It supplies protein, calcium, and probiotics, though individual strain effects remain incompletely understood.
- Lactose The sugar in milk and dairy. Most adults globally produce less of the lactase enzyme needed to digest it — causing bloating, gas, and diarrhea.
- Milk Milk is a nutrient-dense liquid secreted by mammary glands of lactating mammals, most commonly consumed from cows. It is a primary source of calcium, protein, and several B vitamins in many diets.
- Ricotta Ricotta is a fresh, creamy Italian whey cheese and a good source of protein and calcium. It has a soft texture and mild flavor, with notable lactose content that may affect some consumers.
- Sour Cream Sour cream is a cultured dairy product made by fermenting regular cream with lactic acid bacteria. It is high in saturated fat and contains live cultures from fermentation, but evidence for specific probiotic health effects remains limited.
- Yogurt Fermented dairy with live bacteria — lower in lactose than milk, often well-tolerated in lactose intolerance, and a useful source of probiotics for some gut conditions.
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