The Primal Podcast Ep 13 - Carnivore Diet With Dr Bill Schindler | Stop All Dairy
Jul 27, 2022
Dr Bill Schindler, a food archaeologist and author who runs the Modern Stone Age Kitchen, explores traditional dairy and fermentation. He discusses why ancestral cultures fermented milk, how fermentation removes lactose, and the tradeoffs of pasteurization and homogenization. He also covers real vs industrial cheeses and practical tips for sourcing and preparing traditional dairy.
AI Snips
Chapters
Books
Transcript
Episode notes
Milk Suited To Infants, Not Unprocessed Adults
- Humans are designed to consume raw milk only as infants, since our bodies produce enzymes for that stage.
- We can replicate infant milk processing externally (fermentation) to safely consume dairy as adults.
Ferment Raw Milk To Make It Safe
- Get high-quality raw milk and ferment it to recreate the infant digestion process.
- Let fresh raw milk sit 12–24 hours to produce clabber, or make yogurt, kefir, and traditional cheeses.
Pasteurization Was A Public-Health Bandage
- Pasteurization was chosen as a public-health bandage when urban dairy was deadly in the late 1800s.
- It fixed acute safety but left industry practices and milk quality largely unchanged.
