I guess more accurately, anti inflammatory is what I'm aiming for would raw milk still pass the test?
For keto, fyi, milk (even whole milk) is actually pretty high in carbs.
My parents were keto for a long time (especially my mom) and after a while, they found that even pecans tasted sweet to them.
Maybe experimenting with low carb things you might associate with sweetness like cinnamon, butternut squash, or pecans can trick yourself until you become more sensitive to the sweetness of low carb foods?
nostr:npub1jrx2fk666k5nt8vgak9xwyxlgcwh8fl9rvpwvvcpdthuqkcnptrqdfhtaq know youβre not much of a sweets craver but do you have any other tips?
Discussion
This I donβt know as much about, sorry!
But I think Iβve heard itβs more the genotype of the cows making the milk. If youβve heard of A2A2 (homozygous for A2) milk itβs supposedly less inflammatory or more tolerable by more people than A1A1 milk, and A1A2 is probably In between.
Diet / lifestyle of the cows and rawness of the milk might have something to do with it too, not sure. But those will still impact nutrition.