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