Hello, D-Leaguers! Been doing the lurking thing for a while.
Read about some health related issues and thought I might respond to see if it helps anyone at all. A good friend of mine is studying to be a health coach (his wife will be doing functional medicine) and was taking to me a out some things he's learned in his studies.
Research has tied recent milk intolerance along a growing percentage of the population to the breeding of milk cows for increased production. The casein levels are higher in the newer hybrids and this is a big factor in increasing the intolerance the last few decades or so.
For people that still want milk in their diet with its benefits, they should look to Amish farms or those using more heritage breeds that have had little hybridization for purposes of milk production. Also, somehow skim and 2% milk have a higher amount of unhealthy casein levels per ounce, because they don't have the other ingredients in milk that offset the effects of the casein...? Anyway, we took their advice and switched to store bought organic whole milk and true whole milk (store whole milk is 6% milk fat) from local farms for cooking, goat milk as well, and it's helped us a bunch.
Also, the chemical used in most US wheat production is now bromine, and it's causing a TON of issues for people across the country. Very few mills use a less toxic bleaching product these days, but there are some. Weisenberger Mills has at least one flour that is NOT brominated (maybe more) that at least one person my friend knows personally can eat without any GI issues.
The fact is, however, there are 3 issues with US wheat. 1 is bromination 2 is glyphosate used not only as a weed killer, but also as a drying agent (causes the wheat to soak up TONS more of the herbicide than it normally would), and the hybridization of American wheat for production purposes changed the protein structure of the wheat/gluten (which caused the wheat intolerance issues we've seen increase over the last 40 years.
Wheat grown in some European nations such as Italy is neither brominated nor hybridized like US wheat. People who COULD NOT EAT WHEAT produced here, have been documented to have zero GI issues with the wheat they eat in Italy.
The turmeric and olive oil is a wonderful suggestion from what I've heard. Some I know have suggested castor oil for some GI home remedies as well, but the olive oil and turmeric sounds much better for ingestion.
Praying yall stay warm and safe, AND healthy through the coming weeks! May God bless the D-League!