Here’s how culturing dairy – specifically, consuming various raw cheeses – aids the body, according to Nourishing Traditions by Sally Fallon Morell:
- lowers cholesterol and protects against bone loss
- provides beneficial bacteria and lactic acid to the digestive tract,
which guard against illness, pathogens and help to fully digest our
food
- increases vitamin B and C content during fermentation
- makes milk more assimilable for those with lactose intolerance – a large part of the lactose is transformed into lactic acid
- contains lactase to help break down remaining lactose in the digestive tract
- increases enzyme activity that contributes to digestion
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