DAIRY ABSORB (LACTASE)

Raw dairy has been a nutritional staple for many civilizations  over the centuries that cows have been domesticated. It is a great source of carbohydrates, highly absorbable protein, saturated fat, calcium, B vitamins, and minerals. Dairy products have been demonized recently because of the genetically modified algae oil and vitamin fortified franken-dairy products that are found in grocery stores today. These are much different from high quality raw goat or heirloom-breed cows milk.  Conventional dairy found in grocery stores is also higher in inflammatory proteins not generally found in raw milk. Leading to a list of symptoms that mimic dairy intolerance, when in reality, it may just be the quality of the milk.   Dairy Absorb contains a significant dose of the lactase enzyme which allows us to break down and assimilate lactose, the disaccharide sugar present in dairy foods such as milk and cheese. Lactose is composed of glucose and galactose. Lactase is used to break them apart into