Of dairy and they are still lagging behind the future of dna (one size does not fit all) the cohorts would need to be dna reviewed to even get them on the same page. Example. Anyone of Asian racial background will more likely then anyone else just on racial genetics be more sensitive to dairy. When I say dairy I mean established cow dairy.

When viewing the proteins of different type dairy under a microscope, we see that goat dairy is almost identical to that of mother's milk. The human body has an easier time processing this type of milk than cows milk.

Once nutritional science gets completely on board with dna based research in regards to food sensitivity we can have a real discussion.

Yes sensitivity to cows milk had risen in recent years, but look at how denatured it has become and how many products contain some form of milk solids.

If you go so Sweden, it is ground zero for Celiac's disease. My son has it. The question is why are Scandinavians more likely to get this disease while other demographics can eat all the gluten they want.

Finally this is why dieting should be a careful process for each individual. I cannot eat the way my BIL eats. He is a vegan who can consume large quantities of quick carbs. I'm an omnivore that needs to stay away from quick carbs.

He had a quad bypass eating like me. Now he runs triathlons in his sixties. I balloon in weight eating like he does and my cholesterol goes up.

Any study that says XYZ food is bad needs to qualify for whom. Which select group. Not just it's bad for all people.