Lactose Intolerance and Aajonus Milk Schedule




diet schedule

food preparation


cold milk



It has to do with whether there is such a thing as lactose intolerance. If so, how do you know you have it, and if you do have it know your regular diet, what can you use to replace it?


Okay. Lactose intolerance is a too broad a term for people who have allergies to milk because it usually is the casein that they're allergic to, but it's because it's cauterized, it's cooked, it's pasteurized.

Out of all the people that I've seen, only about 2% of the people have an allergy to milk and that's because it's cold, they're drinking cold milk. So, what happens? They drink the cold milk, the stomach contracts, doesn't secrete the hydrochloric acid. By the time the stomach is relaxed, the milk is moved over into the duodenum and getting into the blood.

So, the lactate and the casein is not being digested. So, they have an allergy to these large molecules that are not digesting and getting into the blood.


How would you know and what would you replace it with in the diet?


If you start having stomach cramps or nausea very shortly after drinking it, within 20 minutes.


What about exhaustion?


Exhaustion doesn't have anything to do with a milk intolerance.

You have to have cramps or nausea.


If you do, what would you replace it with?


You don't replace it.

You just have your milk warm. It has to be out at least 8 to 10 hours.

I leave mine out 24 hours minimum.

What I do is I take 28 ounces of milk, I'll add 4 tablespoons of cream to it, and 2 tablespoons of honey and I blend the honey with some milk and then pour it in there, and then they add the cream to it and I shake it, and this is after the milk hits room temperature.

So 5, 8 hours after it's in a dark cupboard. Keep it out of the light because the light will turn it bitter. Whether it's unnatural light or natural light, turn it bitter.

So, you put into cupboard, let it get room temperature. Then I add my honey and cream, then I let it sit for 24 - 48 hours, till it becomes kefir, and then I put it in the refrigerator.

Then you can drink it cold because it's already predigested. The casein and lactate's already broken down.

24 to 48, until it starts getting thick in the refrigerator and then it's really pasty.


How long does it keep in the refrigerator?


I've had it up to two weeks in experiments and if it separates, you just shake it.

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