Lactose Intolerance and Milk Allergies Diminished 

Some of our best days at Hartzler Dairy is when we receive a letter, email or phone call from someone thanking us because they can once again enjoy a cold glass of milk! So many people have been told that they are allergic or have sensitivities to milk, and many suffer painful gastric distress from being lactose intolerant. So why can so many of these people drink Hartzler milk without problems?

The answer is in the way we produce our milk. Hartzler's Dairy processes milk as little as allowable in order to avoid changing its molecular structure and prevent the elimination of valuable nutrients and enzymes found naturally in milk. All this is possible due to a combination of our Low-Temperature Vat Pasteurization technique and the fact that our milk is Non-Homogenized. 

Low-Temperature Vat Pasteurization avoids heating milk to such extremes that important enzymes are killed, as is typical with most farm factory produced milk. Lactase, the enzyme that assimilates lactose into sugar for easy digestion, is one of these important enzymes. People who have been diagnosed with lactose intolerance have lower levels of human lactase enzymes working in their system. Milk that is rich in lactase makes up for this deficiency and enables milk to be more easily digested. 

If milk molecules are not broken down in the digestive tract, then they enter the bloodstream and the body recognizes them as foreign invaders and attacks. This wreaks havoc on the body and causes unpleasant symptoms such as indigestion, gas, bloating, heartburn, constipation, and diarrhea. People with these symptoms are diagnosed as having milk allergies and intolerance. 

Both high-temperature methods of pasteurization and homogenization contribute to milk allergies because they cause the destruction of fat globules in milk that are responsible for carrying proteins through the proper digestive channels. Two types of protein in particular, called caseins and whey, are major culprits.

When a person who is allergic drinks milk, the body's immune system mistakenly sees the caseins as "invaders", and responds by creating specific antibodies to fight them off. These antibodies -- called immunoglobulin E (IgE) -- trigger the release of certain chemicals into the body, one of which is histamine. The release of histamine and other chemical defenders can affect the respiratory system, gastrointestinal tract, skin, and the cardiovascular system, causing allergy symptoms like wheezing, nausea, headache, stomachache, and itchy hives.

What is not widely known, is that the allergic reaction happens when proteins escape into the blood stream rather than making their way through the digestive tract. This occurs when milk-fat molecules have been diminished in size from the homogenization and escape directly into the blood stream carrying the attached proteins with them. People with a sensitivity to caseins then have an allergic reaction. 

This news should not only be important to milk allergy suffers, but to the general milk-drinking population as well. The loss of proteins into the blood stream also means these proteins are not being absorbed nutritionally and the milk you thought was providing healthy protein to your system, actually is not. 

Because the milk-fat in Hartzler's milk is not broken down, it carries caseins and other proteins easily through the digestive system where they are assimilated by enzymes for use as energy in the body. Our low-temperature pasteurization process enables our milk to retain a higher content of enzymes as well. The milk proteins never come into contact with the blood stream and thus allergic reactions do not occur.

While the above explains why most lactose intolerant and milk allergy sufferers can drink Hartzler milk, there are some people who have an intolerance to milk due to other components in the milk. Please read our Customer Testimonials and if you are suffering from milk allergies or sensitivities and decide to try Hartzler's please tell us your experience here.