Some people choose to be dairy-free for health reasons and some for ethical reasons. If your reasons are due to the health concerns of dairy products, then the following information will help you understand WHY you may have been advised against consuming dairy and WHY Bravo shouldn’t be ruled out even if you are currently dairy-free.
What you need to consider here is that fermented dairy products are completely different to commercial dairy products.
With commercial dairy products, the cows are raised on commercial crops which may have used glyphosate at some stage of the harvesting, and there is a risk that the growth hormones, antibiotics, and vaccinations they’ve been raised with, may leave residues in the milk. Commercial milk produces A1 casein which is also a known allergen, whereas milk from Jersey and Guernsey cows, sheep and goats is A2 casein, which is non-allergenic.
Raw milk in the UK is now subject to pasteurisation, which accomplishes two things:
- Destruction of certain disease-carrying germs and,
- the prevention of souring milk.
Whilst it is undoubtedly beneficial to destroy dangerous germs, unfortunately, pasteurisation does more than kill off harmless germs it also kills the useful bacteria notably the ones that make lactase the enzyme required to break down the lactose sugar in milk.
What if I am Lactose or Casein Intolerant?
To make Bravo, you have to use a mammal milk i.e. cow, sheep, goat, camel, or breast milk – yes technically ‘any’ mammal milk. The two main considerations for people encouraged to go dairy free are:
- Lactose ( sugar)
- A1 Casein (protein)
During the production of Bravo, the casein (the protein in milk) is denatured (destroyed) during the boiling of the milk, the smaller peptide chains are then transformed into new molecules. The immune-stimulant properties of fermented dairy products are due to the fact that the caseins are destroyed and transformed in other molecules that have properties not present in the original casein molecule and are shown to be beneficial, (hence why a mammal milk is required and a nut milk can’t be used).
The lactose (the sugar in milk) is metabolised or ‘fermented out’ by the lactic acid bacteria, this is the food that they use so they can multiply. In the final Bravo product, there is either none or very little lactose left.
Therefore it can be concluded that all the scientific evidence points to the fact that in milk that has been boiled and then subjected to a long fermentation, there are no active caseins and only a tiny amount of lactose if any. However, in some specific cases of high sensitivity, the presence of low amount of milk components is sufficient to lead to initial gut inflammation until the immune system is regulated, the use of Bravo Suppositories completely skips this potential problem by bypassing the digestion system completely.
Benefits of fermented dairy products:
It should be noted that active molecules of fermented dairy products, such as those in BRAVO, are actually beneficial against lactose intolerance and allergies. However for those still concerned, or if you have been dairy free for a long time, then it is recommended to begin with a low dose of the product, such as a teaspoon 5-10ml, and increase it gradually until you are consuming up to six servings per day and then move towards further increasing to reach the full adult dose. Please check with you Health professional if you need more information about the consumption of fermented dairy products.
Here are two scientific papers to support this:
The scientific paper quoted below clearly states: “Most probiotics fall into the group of organisms’ known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health; (ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and (iv) reducing risk of certain cancers.” For the full paper pdf.
“Some studies using yogurt, individual LAB (lactic acid-producing bacteria) species, or both showed promising health benefits for certain gastrointestinal conditions, including lactose intolerance, constipation, diarrheal diseases, colon cancer, inflammatory bowel disease, Helicobacter pylori infection, and allergies. Patients with any of these conditions could possibly benefit from the consumption of yogurt.” For the full paper pdf.
What is Raw Milk?
Raw milk is illegal on the hight street, however is available from approximately 200 producers in the UK, either from the farm, farmers market or via direct delivery service. This is also known as ‘green top’ milk, the producers have to be registered and the bottle must display the warning “this product has not been heat-treated and may contain organisms harmful to health”, and the dairy must conform to higher hygiene standards than dairies producing only pasteurised milk.
Some people choose raw milk for health benefits*:
- Raw milk consists of important enzymes such as lactase enzyme that helps to digest lactose milk sugar. Whereas this enzyme is denatured during pasteurisation possibly leading to lactose intolerance
- Possible improvement in calcium consumption.
- Raw milk contains the beneficial bacteria both in terms of gut health and fighting infection, which otherwise get destroyed, when the milk undergoes pasteurisation process.”
- Post pasteurisation, dead bacteria breakdown and release histamine that can cause eczema.
*NB, You can use raw milk for Bravo, however you still need to heat it first to denature the proteins