In a message dated 10/3/99 3:07:26 AM Pacific Daylight Time,
[log in to unmask] writes:

> For us, who have been on SAD for many years and don't necessarily have
>  access to high-quality foods, conclusions may differ: each person's
>  level of tolerance for dairy is different.

Interestingly, I'm extremely lactose intolerant when ingesting
pastuerized
milk.  When drinking whole raw milk, I have absolutely no discomfort.
So is
lactose intolerance due to lactose or to a somehow modified "cooked"
lactose
that occurs as a result of the pastuerization process?  I'm guessing
the
latter to be true.  At least that has been my experience.

Steve