My theory is that the more processed a food is, the higher the chances that the individual who consumes it will be allergic / intolerant to it. Take milk for example – 2 out of every 3 kids I see at the clinic is intolerant to milk! Industrialization has brought with it methods to process milk down to its bare components (I mean 2% fat component or less – not the way nature intended it for sure).

Anyways, so when one drinks this composition (called milk) of concentrated, isolated, purified components in milk, no wonder they become intolerant to it – our bodies were not designed to intake and utilize concentrated forms of mechanically processed components – we might as well take food or in this case milk in a pill form! I wonder if people drinking fresh milk laden with cream would have the same intolerance / reaction called lactose intolerance to it. How compromising!

By: Sushma Shah, Naturopathic Doctor, at the Nature’s Intentions Naturopathic Clinic.