In this episode Erics talks about milk and its relationship to ketogenic nutrition.
He and Chad discuss:
-The origin of drinking cows milk.
-Government funding for milk and truth about its nutritional value.
-Is milk meant for the human body?
-How milk interacts with the human body and its biological make-up
-Why goats milk is a better option.
-The relationship, or lack of, between lactose and lactate.
-Milk alternatives, how to choose them and what to look for.
Chad: 00:00 Yeah, so at our meat episode I changed the. Where's the beef? A slogan to what's in the beef. Yep. I'm going to change the got milk to Not milk. Not milk
Chad: 00:18 They say a journey begins in a single step or in my case, one less piece of bread.
Chad: 00:27 My name is Chad and I'm your test subject. I have sought out an expert in the field of nutrition and fitness, so I hope it helped me feel better. They call him the biohacker, but I call him Eric. I hope you'll join me on a path of leads, you and I to optimal fitness as we live our lives in ketosis. This is the life in Ketosis podcast, a biohackers guide to optimal body performance.
Chad: 01:00 Hello everyone. My name is Chad and this is my quest to achieving optimal body performance with the man that can get me there at the biohacker himself. Mr Eric Bischof every episode. Eric gives us his crazy intense. I always got lactate on the mind sciencey knowledge and I barely it down with my regular non crazy guy. Take as we explore the principles of ketogenics and KPR performance training. Whether you're just looking for a way to feel better or if you're an elite athlete looking for that edge. We're here to help and today we're talking about a different kind of lactate. Then we usually talk about. We're talking about cows lactating. Yep. Got It. We're going to talk about milk and this is kind of a continuation of our last episode. We're doing a little bit of a mini series, I guess you could say, uh, when talking about food, other foods that we don't eat other than carbs, right?
Chad: 01:55 And a couple episodes ago or, or so we talked about beef and really picking the right kind of beef and what kinds of beef to, uh, to avoid and all that kind of stuff. Today we're going to talk about milk and milk is huge because for whatever reason, and we're going to get to get into this a little bit, not a ton, but for whatever reason, many, many reasons. We know why the government decided to get involved in the milk industry and the dairy industry and um, it kind of blue milk up a bit and made it a household household thing. Um, and even inside of that, making the government making recommendations on what types of milk people should be buying and drinking and, and just so happens that they're recommending the highly processed and, and modified milk. But we're going to talk a little bit about that. But first off, how are you eric?
Eric: 02:59 Good, how are you doing?
Chad: 03:01 I'm doing fantastic. So are you, have you ever been a milk drinker?
Eric: 03:07 Yes. Oh yes. As a kid I was just constantly, you know, even in my early youth, you're just told to drink milk, no milk, calcium, calcium, calcium make you strong. And I was like, let's just be honest. And when I started high school I was four foot 11, so I was told that if you drink milk you will grow. So sports, I constantly pounded it because I thought I'm going to grow big bones and be strong. And so I was in, my parents said, hey, drink your milk. And I actually really, I was one of the milk drinkers did put ice in my milk. Oh weird. Even as as an eighth grade on, I had to have super cold milk and I would put ice in it and, and that's my drink. That was my boy.
Chad: 03:59 That was so that you wouldn't taste it now. That's probably, that's my theory is that people that need their milk so cold, you can't taste it.
Eric: 04:10 I couldn't, I couldn't, I couldn't stand for milk.
Chad: 04:16 You drink in a thick milk or was it like a skim milk?
Eric: 04:20 Whole milk and in my day was just whole milk. They didn't come out. They, yes, they did come out with the fear. They have low fat skim milk because of fat. Okay. And it's okay. It's not a bad issue. So that became strong, but my, my parents just kept whole milk and then gradually as I got older and toward high school and graduating than the skim milk and then my parents thought they were really great and went to powdered milk. Oh my goodness. And that's probably where the only way I could drink that was having a really, really cold. So I used to. I worked in high school so I buy my own mill. Can put my name on it in the fridge and nobody cuts that carton. Nobody. That's my milk. Who? I mean, who wants water down? Powdered milk on your, on your, on your, your captain crunch. You know.
Chad: 05:16 Let's talk about this powder milk
Eric: 05:19 I just got off topic. Powdered milk again. Huge. And it was saved. It just saved money. Milk was stokes. Mitzi milk started, you know, because of the fat issue. Obviously the dairy farmers are going to get hit. All right. Because I'm mad. So milk consumption dropped the 90, 89 he's instilled. Nope. They're still trying to bring milk back. Oh yeah. Because people started fearing it, but I don't think nope drops so much because of that. I think no, my, you know, just dropped because people are drinking sodas with our dinner and teas and in different sports drinks. Even with their, with their meals now of you grew up thinking that glass of milk had to go with dinner and that's how I was raised. You always had, you know, my, my parents needed it. Gave you the choice. Water or milk for dinner.
Eric: 06:08 That was it. I never, I can never ever remember sitting down with a soda with it didn't happen, but you know it and just talking about that, remember the big campaign of milk that, that one that I think it was really, really popular. The tracking number, it went on for like 20 years member got milk, the white mustache and I think and they use celebrities of course, you know, everybody's got bottles with milk and that went on. I think that started in the nineties and they just, they, I think they just, they finished that around 2014. I remember reading they got the twins were in it, I'll all of them were in it and then they started that new one and I remember reading about that. This doesn't really sound enticing. And did you even know what their campaign. They started with I think 2014.
Chad: 07:02 I haven't seen a commercial since.
Eric: 07:03 Gotten milk was taken. Would probably be okay. Got Milk was taken and then they came back with milk life. How does that get milk? Life, milk life. And so what they did, they started using normal people instead of celebrity. So they're showing normal people in their everyday life with milk life, you know, so and then they started pushing the protein milk life. I lived the milk life and I thought the got milk, was it that was a successful campaign, successful campaign because you know, the dairy, if they've got to push and the government's helping a course in assisting and I think the dairy, they gave $50, million dollars to politicians, you know, during the last 15 years or so and taking law lobbying. But then they jumped to, which bothered me was you remember that you have to remember this is when they jumped to the refuel milk that was a campaign they went after athletes and world class athletes and said refuel, got chocolate milk number, got chocolate milk.
Eric: 08:12 So they started pushing and because of the protein recovery and of course improvement proved to be better because they are comparing it to sugar. Okay. But you still have your. They had lactose sugar in the chocolate milk and so they said, hey, let's just go after the athletes for a while and really push it as a recovery. I think they had the same, was refuel, rebuild, reshape. So that's what it was. It was refueled, rebuild, reshaping. I remember that. Hines Ward, hines ward. I'm a football player and he, he jumped into the iron man and that's when iron man became a sponsor of got chocolate milk and they started pushing athletes and they use Merinda carfrae I think Craig Alexander some world class, uh, uh, I, uh, ironman athletes for commercials and so they really started bringing it into the athletic fields. Say, Hey, this is your recovery drink.
Eric: 09:08 You don't need other protein recovery. This, this is it. Get, get your chocolate milk with sugar. Yeah, no, it's so amazing. And I remember crossing the finish lines at the ironman and, and there's a big tub, big hubs of, you know, they have their, their recovery refreshments, they call it, you know, so you, you ended up coming in sicker than a dog. But I, you know, most people because you've been glucose base, you know, because you've been feeding yourself glucose the whole day to try to get through if you're not kicking. No. Okay. The last thing, sugar packet. Oh yeah. Goo, and you're just killing your bloating and gas and everything else and next thing you know they want to hand you something to say here, let's add some more bloating and gas and flatulence and everything else. Two years and an iron man jumped in with them and so I don't hear much about it right now.
Eric: 10:06 You know? Um, in fact, my daughter, one of her best friends was in that campaign for the government. She worked for the government for the refuel, got chocolate milk campaign and she traveled all over. She was at the Iron Mans and everything else. And I used to argue with her about it. Like, this really makes a lot of sense. You know, my daughter's like, can you just leave that alone? That's my friend from high school. Why are you, why are you pelting her with these, these questions?
Chad: 10:36 Yeah, I remember, I do remember like, I don't remember who it was, but it had to been like Cindy Crawford or Halle Berry or you know what, that white mustache, I'll have the white mustache. That was the era, like the nineties was the era of the model. Right. And, and everybody worshiped these models and then they come out in the milk campaign. There had to been some serious dollars behind that campaign.
Eric: 11:06 Oh yeah. It was huge. But it was very successful. So they started getting people to consume milk again. And, and you think about it in yellow the other way. They tried to, you know, they had to, as you know, they had to go with one percent, two percent skim milk. They had to get the fat out of the milk because people were running from saturated. If they run it from fat, okay, well everything else was going low fat they had to. And then you know, of course, and then people know this and when you take the fat out, you take, you know, you, you, you have the vitamin A, you gotK , you got, do you need fat to make that soluble, fat soluble vitamins, you need to have fun with it to make it bioavailable. So you take the fat out, what do you have?
Eric: 11:49 You have, I know. And so they had to add you vitamin D back in and could it fit fat out? They had to add vitamins back in and so they do everything. In fact, I was just looking the uh, um, the USDA guidelines, the dietary guidelines, their new thing is, got your diary today and it's funny when you read it, they'd give you a 10, like 10 tips on your dairy. Every one of them, skim the fat, take the drink low fat or skim milk. And then it says, choose fat free or low fat yogurt. Then use fat free milk on cereal. What about cream cheese? Well, they say that they are high in saturated fat, have little or no calcium, so they're not part of the dairy group. I mean they're just, they're still saying switch for like for Sour Cream, substitute yogurt doesn't have fat.
Eric: 12:43 Limited your sugars. I mean they will go right through it and take everything. Everything out of all the fat, you know, the, they say limit your sugar. But then in one of the leading ones, don't they say add a little flavor to your milk? And they always do. And so it's just a constant battle that here it is. They've got all these great foods with saturated because I'm good, saturated fat and they're telling you to strip it all out and cheese and cheese, less fat, reduced fat or low fat on the label and try that and different brands. And so that's their thing. Got It. Sounds like they're taking most of the dairy out of it. So. So let's get there. We're going to get to kind the bio makeup of milk and how it affects the bottom.
Chad: 13:30 Before we go there, can you tell me why? Why is the why historically, has the government been so concerned with milk?
Eric: 13:40 Just it's dairy cows. It's money. I mean it really, I, you know, at, at a time if you're really poor, I mean if you don't have access to good nutrients than the milk's milk has nutrients in it. Well, once it's pasteurized and homogenized and you obviously killed all the bacteria and get it, you know, for, for human consumption. And we'll talk about raw milk to a little bit, but it does have. I mean, there is a certain amount of vitamins and minerals and you know, vitamin D and calcium that you know, at least you're getting some. Some nutrients is better than none. Okay. But, but it's, it's big business, big dairy. Dairy's there. Dairy's going to be around long time on. They're going to push it and, and they, they say three cups a day. It wasn't that before, but now they're up to saying, hey, drink three cups a day of milk. That's what they recommend.
Chad: 14:39 That's how much you have to drink to get a little bit of the fat nutrients.
Eric: 14:44 That's nonfat milk. I mean that's in low fat. That's what they want. And so it's. And it's just getting,
Chad: 14:53 it just doesn't, it doesn't make sense to me. We don't need to dig into that because this is a nutritional podcasts, but it just doesn't make a ton of sense to me that they're so concerned with it other than there's got to be massive amounts of money flowing through it and it's got to be something similar to like the soybean were issuing a patent on it or somebody has some sort of monopoly on it. And they're tied in, tied in to the government.
Eric: 15:18 It, it gets to the seed. You come back to what are the cows eating? Okay. We've got corn. We've actually been okay. It gets to Monsanto and other big business, you know, agricultural companies that provide the seed and you know, we don't have the grass fed and we talked about that in the last podcast.
Eric: 15:35 I'm going to go back into that. Why grass fed versus green and all that stuff. We talked about it already, but just same thing with milk. This is all grain fed type of milk and it's got soy. And remember with the hormones we talked about and the antibiotics which we won't go back into, but you know, they allow six different, you know, hormones in and I'm a dairy milk and so and the antibiotics. And so you know, we have two things. You will have the lactose intolerance, which we don't, that's do genetically or environmental issues with, with your stomach. Then we have the others don't get a confused with milk allergies. Okay. That's due to the proteins that are in milk. We have a one, a two casein proteins, so who's, we're talking about lactose intolerance. Okay.
Chad: 16:22 And so that was my next question or where I wanted to go next is just ask you, I mean, this is going to all the surfaces going to say I sound like a really stupid question because the obvious answer is no, but really, I mean we're our bodies and tended to ingest cow milk?
Eric: 16:43 like that's what I always say.
Eric: 16:43 People ask me and they said should I drink milk? And I said, well, are you a calf? And then they're like, I mean, I don't see us feeding breast milk to cows. I mean, don't either. It wouldn't work. Cows have, you know, protein makeup and a nutrient makeup in their milk for their calf and it's way more than humans. What, you know, what we need because obviously there are other fitting a 2000 pound animal large, they're large. And so this, uh, the amino acid, everything, the makeups different what breastmilk offers. So I, you know, and what other mammals after they're weaned are drinking some, somebody else's breast milk. I mean, if they're done, they're weaned in, they're done and that's. And so in humans in infants there they can handle some lactose. Okay. From breastfeeding, from, from cow milk as infants. And then about two to three years I think is where it's their weaned that starts to drop off.
Eric: 17:46 Okay. Handling. We're talking about lactose. That's the issue on lactose intolerance obviously. Okay. So, so then after two to three years, even up to five years old, song cannot handle lactose. All right? And then as you age with lactose intolerance, it gets, it declines. So what we're talking about is if we do real sciencey real quick in handling, lactose is a sugar. Okay? That's the sugar that's in milk. All right? So if you're lactose intolerant, meaning you can't handle the sugar coming from dairy product. So what happens in your, in your stomach, it was going to a small intestines. We have these cells that we've talked about the intero sites on, on the inner luminum side, okay? And so on your small intestines, which they're covered with a membrane that's a Michael Villa, alright? And this is where the bill. I, that's where it produces the lactase, that enzyme to break down that lactose sugar.
Eric: 18:45 You're eating all right, and so it's Kinda break it down to a glucose and a galactose molecule. Alright, so in order to get across the cell membrane into the blood system, it's got to be transported, but it needs to be broken down first. So if you're lacked, tastes enzyme is not working efficiently or you have the snip, we'll talk about that. You don't produce it, then what's going to happen it, it's going to stay in your system and all of a sudden when it stays there, it's a sugar. It starts to attract fluid. All right? Then when it gets enough fluid, it moves into the colon and it gets fermented by bacteria. And then what does that do? You're producing gas pressure, bloating, more fluid flatulence. I had say an abdominal pain, diarrhea. This is when all the symptoms happen because it's not out. It's working its way through the colon and causing these reactions. And so everybody that you've never had, you've never experienced it. I've experienced the, in my later years when I drank a lot of milk, I would really bloat all and I feel pain and gassy and, and it's real. It's real.
Chad: 20:02 Well I'm sure other than, I mean other than cereal cold cereal, which I haven't eaten in a long time, but I haven't drank a glass of milk or even a couple swallows of milk in 25 years. I don't know
Eric: 20:24 exactly to 10, probably 12 years since I've touched milk. I'm honestly not even a no desire, no nothing but, but most people if you get into are genetically predisposed of not being able to digest or to break down that lactose. Okay.
Chad: 20:40 And that's, that's not a SNP, that's just how we are built biologically that's becoming that.
Eric: 20:47 But when you get into the genetically issues of which, you know, and I, I have a lot of people, I do the jeans right? So I always look at lot of lactose intolerance. Alright, see what their lactase enzyme on genetically how it does. And it's kind of interesting because I had to go through. I just scroll through like 12, 15 of my bio fitters to look at their lactose and their intolerance and only it took me to get you 13th. I finally found one who is genetically, I'm kind of off the off the chart basically, and only, I think it's only eight percent have this snip at eight percent in the population have it's called. We're in the mcm six. Okay. The lct gene, but it's called a MCM six snip and there's a couple of them that are, that are well known and it took me until almost 13 of my bio fitters to look through.
Eric: 21:47 I finally found one that's, that has this snip that says, okay, we'll be able to digest milk as an adult. Right. And lactose intolerant. So she carries what we call the, the homozygous, the GG. Uh, no. The, a snip and she carries the AAA. So only eight percent of the population has this that says, Hey, as an adult you can drink milk and you can process lactose. Only eight percent. So I looked at my other ones. I'm heterozygous, which means I can handle milk to a certain degree. And likely as an adult may be, but only 17 percent of the population has that. Right. Then the others that says you don't handle milk 76 percent or so of the population when you're looking at 76 percent of population that can't handle lactose. What does that tell you about milk?
Chad: 22:46 It wasn't intended for our diet, our diet.
Eric: 22:52 And granted everybody handles lactose differently. Some can handle a glass of milk before they light up. All right? So even just announced and lights them up. Okay. Oh, before their workout. Oh No. Anytime during the day if you're really lactose, like I'm, I'm heterozygous. Okay. So I'm like 17 percent population can handle milk, but likely maybe as an adult. All right. And so, but I've been an adult. I mean I couldn't milk like 12 years ago, so even longer than that maybe. But I remember if I drank too much, I started bloating. I'm like, ah, I'm not lactose intolerant. What's this about? But as you age your lactose and you decrease your, your lactase, so you're, you're not able to really break it down. And so basic clay, older people really have a hard time. I'm best, I guess I'm older, I guess you'd classify 52 is older, right?
Eric: 23:50 She would shocks every time I read these studies as older people, older people. And I, I, I, maybe I, maybe I'm not. Maybe that's 70, 80 feet, maybe 70 the elderly category yet. Not yet, but I'm almost as I'm a senior citizen practically select that kind of. But anyway, so, so that's an issue and I'm not trying, I don't mean, you know, maybe I am turning on milk a little bit, but in Ketosis obviously the issue with milk is it has lactose and sugar and so we, we don't, we avoid it because obviously it's going to knock you out and you know, it's an awkward to Ketosis and you know, there's, there's lactose for email and stuff like that. They just add more sugar in it. And so that doesn't help. And obviously in cheeses I get that question a lot. Well as dairy stalling me, is it knocking me out of my ketosis?
Eric: 24:43 Dairy has stalled some people and remembered dairy has some other amino acids, you know, amino acids do raise insulin, which all people and I don't tell a lot. I don't talk about it a lot because most people get really freaked out because Oh hey, wait, so knocked me out of Ketosis. Loosing a branch chain amino acids. They, it's been proven. I have the studies here. It actually raises your insulin but it doesn't affect your glucose, your blood sugar. Okay. So it's kind of confusing. People say, well if you have insulin that causes inflammation, knocks you out of Ketosis. That's the, that's what we're trying to bring down as our insulin. But it does raise it, but so quickly and short lived, it really has no effect and that's why I don't use get into with people because it, it, it doesn't knock you out of ketosis because remember if you have high insulin, you can't have been in ketosis.
Eric: 25:33 Alright obviously. Alright, because they work again, they're antagonistic against Glucagon and insulin are antagonists against each other. So obviously if you're, if you're getting amino acid, you're raising your glucagon a little bit. You're raising your insulin, it probably counter each other out. It's not going to affect your ketosis. Okay. So, so anyway, and getting on that subject. That's what I was just trying to say is, so there's different things you have to look at in the cheeses. All right? And so gary can, if you react really no significant high insulin because of amino acids and maybe I can be stalling you, but you know, if you're knocked out of ketosis you aren't there, you know, but different cheeses, you just look for the sugar content, lactose content. Some of them, I have them out there, five grams, most of the cheeses that we are zero gram, you know, less, less than a gram by law, they'll have a little bit, but they're able to on the nutrition if it's just less than a gram, they don't have things say zero.
Eric: 26:30 Um, so that's on the cheeses and things like that. And I don't have any issues with dairy myself. Do. I mean, you're pretty good with this? Nope. Okay, great. So, so you don't have any issues with that? And so, but, but genetically, if you look at the snips, I went through, you know, 76, 75 percent, people are likely to be intolerant, you know, that's interesting. And, and, and the only person I have that's the eight percent is just one and the rest are either Hetero or, or avoid it completely. Okay. That's it. There's the two snips. If you're, if you have those snips, then it just says you can't tolerate it at all. But strange. I have one who has that and he does fine with milk. So then answer that question. So maybe adapted. He May and he, you know, your gut does have its own bacteria that helps break down lactose.
Eric: 27:27 Okay. So he may just have the, the, the right bacteria to do that. So. And, and that's some people deal with that with, with probiotics. They try to increase their probiotics. You'd be able to, um, a breakdown a lactose.
Chad: 27:44 And he's drinking milk in keto.
Eric: 27:49 No. Nobody know. He used to before. He said it never bothered him, never milk his whole life. And he's definitely in the range of not being able to process tolerated or process it. No. Yeah, I was really surprised. I was really surprised.
Chad: 28:05 So what you're saying is no milk on keto?
Eric: 28:09 No milk on Keto. Even raw milk. Remember raw milk is, you know, I, I'm a fan of raw milk. Not a fan in drinking raw milk, but I am uh, I'm, I, I liked raw milk. I liked their studies that I've read about. Raw milk still contains the same lactose.
Eric: 28:25 You're not going to get a lactose free milk from a cow, you know, there's still gonna have that sugar. But I think that the issue with, with raw milk and there's more and more people drinking, it's legal here in Utah, you can, a farmer can sell 120 up to 120 gallons a year. And so people are doing it, but it just definitely, it's not pasteurized. So obviously the downside is if you have bacteria those risks, but you know, people can boil their milk. If you want to bowl 145 for 30 minutes, you're doing the same thing they do in, in, in the dairy farms, it's kill off all the bacteria. Found a bullet for 30 minutes at 145 that works. Otherwise, trust your farmer, get to know them that, you know, his, his cows aren't sick, they're not infected. Uh, obviously it's from the feces, the pathogens in the feces.
Eric: 29:15 The feed has to end up, you know, in the feed or you know, with a cow has access to it to get it. Um, but I think a lot of the raw milk people really are coming down and there is science that says that, and I read some of the studies long time ago that with raw milk, the pathogens, it actually can exist into the raw milk is long that they, they, they, they don't grow the bacteria and if it's frigerator they've done different tests to see if they grow or they die off gradually. Eco Lie, you know, and, and these other pathogens that they're talking about and you know, and they pushed, there's more nutrient value, more enzymes and raw milk that hadn't been killed off by pasteurization and we can get it. There's a lot of different things we can get into on that but.
Eric: 30:00 But raw milk is, you know, I think it's a good call. My personal opinion of raw milk. If I was a milk drinker and I'm not, I would choose goats milk, goat's milk. And the reason why I like goat's milk is in there's a new milk, I don't know if you've ever seen it. I don't know too many people have. I, I came across it a while ago, a year ago, A2 milk. Have you heard of it? He gets from New Zealand a milk. So our dairy farmers going to be really competing and in milk you have a case in protein and that's the issue or allergens come from. So there's an a one send a to Khe. Sanh won't go too deep, but there's two case in proteins anyway. Certain cows will produce a milk with a one, a one or a two. Okay. So we're mostly, our cows are, are, are mostly the holsteins and they're A1 case and we have some milk has a one and A2, but we're a one case and the A2 case says it's better for you.
Eric: 31:02 It doesn't cause it, it digests easier. Uh, they tried to claim the, it helps with lactose intolerance, but I don't, I've seen studies that don't show show that yet. So that's an, it's called a two milk and so it's just different. And Goat's milk is a to Cayston. That's why they push goat's milk if you, if you like the taste of it, it's raw of course. Um, but it's a two case in which is easier on the stomach. They say as far as allergens better for you. So I'm not sure where the, where the market's going to go because we're mostly a one casein protein milk. And so that's the issue with allergens is with the casein protein and we can get in deep into that. But I, I, I'm curious about goat's milk, but it still has all raw milk. Has lactose.
Chad: 31:46 So, so when you talk about lactose in milk and then you talk about lactate in your muscles. There's some root. Similarities in the, in the, in the word there. What's, what's the relationship?
Eric: 32:02 It's as far as a lactate is you're producing a fuel, uh, from Piru vate. It's converting into lactate. Okay. You're taking your glycogen. Okay. Obviously. And you probably rebate's going to produce a lactate for energy. All right? And that's the thing that we sent to the liver to recycle and the Cori cycle to bring it back as a glucose molecule. Okay. Then we have lactic acid. That's a byproduct of hydrogen ion byproduct of producing this fuel. Okay. So mainly we're just, we're dealing with a lactose. Okay. A sugar. It's a sugar obviously. Alright. And obviously Piru vate is, is a, a sugar glucose base. Okay. Lactate is glucose base. All right? So not if you eat more lactose, you're going to get more. Lactate doesn't work that way. Trust me. You know, even long as you have enough glycogen to push into lactate, you're, you're good to go. And even when Ketosis, you know, I'm all about lactate, all about the Phospho creatine pathway, everything about energy source and that's all we'll coast base. But you know, that's probably a good June. And
Chad: 33:12 so is that, is that prefix lact, does that relate to sugar or glucose? Yeah,
Eric: 33:17 yeah, it does get lactates coming from glycogen. Yep. And so it was lactose. Lactose is coming. It's a sugar. So yeah, there are, there's a relation there. You Bet. But no, I think this a milk thing is interesting and I, I in the cheese, of course I don't want people on Ketosis. Some people afraid of cheese, you know, not, not because of the saturated fat element. They should, of course they've been, you know, they know, they know better now and, but, but it's just strange how the dairy still saying get the fat out of it. And even their dietary guidelines, they, they've really reduced their, their, you know, on fat now there said, hey, basically you can have fat, but they still are pulling it out of products and people are still doctors and, and people are still under that philosophy.
Chad: 34:09 Yeah. Hopefully. Well there's still a generation buying fat free. So let me ask you that with cheeses, and this might come as a dumb question, I might be the only one wondering this, but when she is in the process of making cheese is the lack is the lactose not existent anymore?
New Speaker: 34:29 Right, And so what they do in most of the lactose has drained off and so that ends up going into the whey portion of it, right? And then the small amount that you know, that remains in occurred is changed. Here we go to lactic acid during member lacked out. Yeah, it does, it does, goes to lactic lactic acid and that's the ripening the aging of the cheese. And then only trace amounts of lactose remain. So you don't have to worry about it. And that's the neat part about Jews and, and there is um, that if it's unripened cheese Mozzarella and some of those cream cheeses you gotta watch that aren't age only part of the lactose remains in the current and it has a chance to still to convert to lactic acid, but you got to watch it and you just make sure you read the label because it, it'll fit, the unaids will contain more lactose then the age cheese.
Eric: 35:24 Okay. And process and those cheese spreads, same thing, you know, they tried to, they stopped that aging process and then add other ingredients like milk and whey and stuff like that to it. And so their cheese spreads lactose. So just look for the, the aged cheeses, you know, and that's what we're getting most of it. And, and stayed and just watched the lactose, the sugar gram on the nutrition label. So, and you know, you're safe, you're safe then.
Chad: 35:53 Yeah. And, and watch for processed cheeses as well. Yeah.
Eric: 35:58 No, you know, but I, I have to say that I don't know that can cheese spread on Ritz crackers back in the days because it was my Goto so I'm piling that. That's that fake cheese on top of it. They get it was probably very little cheese and no, it is a lot of ingredients. But I tell you, I, and even Belvita even like that. Oh well I don't like that stuff at all. Or Velveeta. I grew up with Velveeta, the yellow cream when they called the yellow gold I think.
Eric: 36:40 But no, I, I, you know, dairys there and I know I do, I coach a lot and they still have concern. But if you're stuck, you know, and the only way to know lactose if you're intolerant, there is some tests you can get your, you know, your CBC tested and stool test and see. But mainly it's, you've got to just say, hey, eliminate it for a week or two, you know, and you've got to reduce it down to say, Hey, I'm a, I'm really intolerant to this or to this. And it's just, you've got to, you know, we got to have a lot of foods and spending the money to have it all checked, just just eliminated for a couple weeks and then bring it back slowly or you know, certain amounts and see how you do basically you and I those out in Ketosis, we don't have to worry about it.
Eric: 37:27 He just on our cheeses, you know, and I look at your genes and say to your fto and your and your and your d, p Pod, different snips to see if you can handle saturated fat, which is part of cheese. Okay. Then from there and say, Hey, you know, let's back you off here. Let's bring your model fat up. Let's bring, you know, some of the other fats up episode.
Chad: 37:47 In the meat episode I changed the. Where's the beef? A slogan to what's in the beef. Yep. I'm going to change the. Got Milk to Not milk milk, not milk that.
Eric: 38:02 No, but you know, I'm like almond milk and coconut and you know, and I think it's really good and in most keto people like that stuff. And, and I know some people, I have a couple of benefits that just can, I have just a little milk this a little bit.
Eric: 38:22 It's better just to share. You can have a little bit of sugar and probably stay in Ketosis or
Chad: 38:27 anything to watch for with the milk substitutions. Like all mud, coconut, all like I'm, some of them are sweetened with some gas,
Eric: 38:35 the vanilla flavoring sweeteners and I got knocked out because I bought the raw, just not paying attention. I bought Vanilla and it was sweetened and I thought, boy, this stuff is really, really good. I wasn't showing on my, uh, my Beta and I'm like, what? Why is that almond milk? So good? Yeah, it was sweetened.
Chad: 38:55 And so what about portions for almond milk? Do we need to be careful? We can go crazy on nuts.
Eric: 39:01 I mean, it's not enough of the nut in there really. You can, there's no, I, I drink cups of it a day. I'll go and mix it in my smoothie.
Eric: 39:11 You know, when I drink that and now I have, I probably shouldn't say this, but I have this new nighttime drink that, you know, that Lakanto that I talked about a lot. They have a chocolate drink mix and it's like one gram of carb and you mix that with some whipping cream and almond milk and blend it real quick and it's like a milkshake. Yes. I still like something. You'll turn to something like that once in awhile and I, I know I got some feedback like why are you eating that stuff? You should be totally against anything that tastes sweet like what you've heard it. So we still got to enjoy some good stuff. Yeah.
Chad: 39:52 People just want to grill you.
Eric: 39:54 Yeah, that's probably true. But my, my, my comeback is I'm old. Give me a break. I don't have 40 years left to live.
Eric: 40:06 I didn't gotta enjoy some chocolate, chocolate, chocolate, almond milk.
Chad: 40:08 Have you hit that age where you can just like say whatever you want to say and, and everybody just gives you a pass because you're old enough now or, or is that just always been your whole life? Just say what you want to say.
Eric: 40:21 That's my whole life and my wife's always say, you becoming that old guy that says stupid things. She goes, you're just. You don't need to, but you just say the truth too easy filter, no filter. And I'm like, well, I'm just speaking the truth. She goes, people don't, don't always want to hear that she's 49 and I'm 62, so there is an age, so I have to be careful. You know what it is? I think the older you get, you're not just, you don't think about it, you're not as concerned.
Eric: 40:56 It doesn't. I'm not rude. It's just I say things just to be truthful. I get in trouble, but you know what people say to me and it, I don't take offense to it because remember what I always say, your opinions of me is none of my business.
Chad: 41:16 It has nothing to do with you. For sure.
Eric: 41:18 It's not in my business. That's your business. But however you think of me, that's your business. But if I let your bids control my bids, then I'm in somebody else's business but my own. So anyway, let's not get into that subject.
Chad: 41:31 Well thanks for biohacking with us today,
Eric: 41:33 I appreciate it. And uh, a I do. It's a lot of fun and I appreciate the audience that listens and I put you, we put a lot of time into it and as long as it's listened to, I am. I appreciate it.
Chad: 41:50 And finally the greatest compliment that you can give us is sharing this podcast with the ones that you love, the ones who need it the most. We put a lot of work and a lot of time into this podcast and it also has some hard costs as well. And so the more people we can reach, we're grateful. We know we're making a difference and we're building a community and we really, really appreciate that. So thank you so much for listening. We'll talk to you next week
Chad: 42:10 and until next time, stay keto.