Hi there. I am a type 0 (+) secretor, hunter. My question is: Is it okay to consume raw milk and cheese if you are a type 0? I know that milk is an avoid (as most cheeses, except mozarella, goat cheese, etc.). I heard that if one is lactose-intolerant or has issues with dairy, they can still have raw dairy. The only trouble is....everything is pasteurized and homogenized today. I understand why but still. Thanks!

Saan

reason for the avoid status is the fact that the sugar in milk resembles the B antigen sugar.....translated into layman terms, it s like giving you a wrong transfusion.....inflammatory to boot.....

so find a type Parmesan cheese made of raw milk if you wish.....but milk per se, has the whey which is the main inflammatory compound for an O and other BT/GTs

if the lactose doesn't get you the casien will.

I'm allowed Buffalo milk, on my SWAMI! Haven't had it yet, but curious.

Quoted from Lola

reason for the avoid status is the fact that the sugar in milk resembles the B antigen sugar.....translated into layman terms, it s like giving you a wrong transfusion.....inflammatory to boot.....

so find a type Parmesan cheese made of raw milk if you wish.....but milk per se, has the whey which is the main inflammatory compound for an O and other BT/GTs

Lola, Very nice explanation.
My mom and brother are B blood types. For them straight milk sugar looks like their blood type and is helpful for them. Food has blood type, too. For me as an AB, I can have yogurt and kefir. The bacteria in yogurt and kefir "eat" the milk sugar whicjh makes it a compatible food for me. Whey cheeses are okay in my swami like Quark and Ricotta. It's all individual.

If a type of cheese is acceptable on your food list (whether it's the Hunter diet in the book or your personalized SWAMI) then it's OK to have in any form you prefer- from raw or pasturized milk, even from goat, sheep, or buffalo milk rather than cow's milk (unless it's otherwise specified).

Sometimes the raw milk product will be tolerated better than the pasturized milk product, even if the food is otherwise listed as good for your type. Some type B individuals are lactose intolerant- for them, raw milk might be a better choice. Or, any type B who drinks milk would want to get the best possible quality, even if they can tolerate the cheap stuff. But having a dairy product from raw milk won't turn an "avoid" into a "netural."

Interestingly enough, a few years ago I went to see a Homeopath in Toronto and she did this electric frequency test on me (using the vega machine.) I'm not sure whether anyone heard of it. It specifically told me I cannot have milk (of any kind, yogurt) because it showed that I react to lactose. On the other hand, when she put the raw milk sample, it reacted positively. As for wheat (an avoid) for O types as we all know, reacted okay. Comments? I suppose nothing is written in stone. Thanks for the replies, everyone.

I think the reaction to wheat, is because you, had it in your body for so long, it did not act as an allergy, but that does not mean it is good for your body, as far as inflammation is concerned, or the raising of glucose.  I will give you an example of what I mean

Years ago I was test for food allergies and the one that really surprised me was Peanuts, I ate peanuts all my life, including peanut butter and jelly sandwiches, as a kid almost every day in elementary school.  I did not have breathing problems, sinus problems, rashes etc from doing so.  So I am under the assumption, that it is not a real allergy per say, but a food that is not good for my body, due to blood type and what it does to it when eaten.

We have been fortunate enough to have a store close by that sells raw milk and it's products.  My hubby is a B  ( I'm O +)  and consumes it raw and fresh regularly.  When the milk starts to sour a bit, I make kefir out of it for me. I let the kefir microbes eat the rest of the lactose. Even if I don't introduce kefir "grains" or "pearls" to it....If I set the milk out on the counter for a few days, the natural lacto-bacillus in raw milk will continue to consume the lactose and it gets more sour, (not rotten as with pasturized milk) and I get curds and whey and if I separate the whey from the curds I can use the whey to ferment vegetables and grains.   We both do very well with raw milk.  This same store, Real Foods Market, lets me do fermenting seminars there about every 3 months.  

Quoted from Lola

..but milk per se, has the whey which is the main inflammatory compound for an O and other BT/GTs

That's a good explanation! But I have two questions:

Butter has a little whey, but still that's a superfood in my SWAMI. So a little amount of whey isn't so hazardous for me however?

Where do you get lactic acid bacteria called lactobacillus bulgaricus found in cultured dairy products (if and when yogurt is an avoid and if you don't want supps)? Would molkosan (cultured whey concentrate) be better or worse alternative? I have not found it so bad if consumed in little amounts.

it has milk solids and water content, precisely what you get rid of when making ghee, but no whey, sorry

drain your yogurt, and get rid of the excess whey.......that might be a better option
and do avoid your whey containing nutritional supplement

or try some paneer......it s easy to make, using lemon juice
paneer
http://www.recipedelights.com/basics/Paneer.htm
http://www.youtube.com/watch?v=UQu5jVagfao

Thank you very much Lola!

-Butter hasn't whey? What, is it really so??
-So you wouldn't use molkosan although it's cultured?
-Do the good bacteria stay alive in hot temperature (when making paneer, for example)?

B blood types can handle cow's milk, and cheese. My son thrives on it.  I swear Carnation Instant Breakfast keeps him alive..  O's not so well on the cheese and dairy... A's either. I'm allergic to dairy and so is my O son. He's healthier than the B boy because he isn't into junk food as much.