One question that always comes up for those in search of answers about lactose intolerance is whether avoiding dairy (or always using lactose-free products with added lactase) can cause you to lose the ability to digest lactose. In other words, if you stop drinking milk altogether, do you risk becoming lactose intolerant over time? This is a concern some people have, especially if they switch to lactose-free dairy. They wonder if their body will stop making lactase since it’s not “needed.”
According to research, altogether avoiding lactose will not turn a lactose-tolerant person into a lactose-intolerant person. If you are genetically lactase persistent (meaning your body is programmed to keep producing the enzyme). Then your intestines will keep making lactase whether or not you drink milk regularly. Human studies have shown that you cannot “turn off” your lactase gene just by dietary changes in the short or medium term. For instance, experiments where lactose-tolerant adults stopped consuming lactose for long periods found no reduction in their intestinal lactase levels. Conversely, feeding lactose-intolerant individuals extra lactose did not “train” their bodies to make more of the enzyme either. There was a lack of enzyme induction with high lactose diets. In simple terms, your lactase production is largely fixed by your genes and developmental stage, not by how much dairy you eat as an adult.
Can Your Gut ‘Forget’ How to Digest Milk?
However, there is another aspect: the role of your gut bacteria. While avoiding milk won’t make your intestinal cells stop producing lactase (if they were producing it to begin with), it can affect the bacteria in your colon that help ferment lactose. Remember, we mentioned that lactose-intolerant people can sometimes build up tolerance by consuming small amounts of dairy over time? This is due to colonic adaptation. In lactase-deficient individuals, regularly consuming lactose encourages the growth of certain gut bacteria (like some Bifidobacteria and Lactobacilli) that can break down lactose in the colon. Over time, this microbial adaptation can reduce symptoms. Your gut bugs basically help out in digesting the lactose, so you feel better. Studies show that lactose-intolerant people who gradually introduce milk can raise their intolerance threshold (they can handle more lactose with fewer symptoms) thanks to these helpful bacteria.
Now, if you then completely stop consuming lactose (say you cut out all dairy for a long period), those lactose-digesting bacteria in your colon may decrease in number. As a result, you could lose some of that built-up tolerance. Research indicates that when lactose-intolerant individuals stop eating lactose, their colonic adaptation diminishes, and they might experience stronger symptoms when they reintroduce lactose.
Essentially, their symptom threshold goes back down due to the loss of those bacteria. In practical terms, someone might say, “I gave up dairy for a year and now if I sip a glass of milk, it really bothers me.” This isn’t because their body irreversibly lost the enzyme (if they had little to begin with, that was genetic). This is because their gut got a bit “out of practice” in handling lactose. The solution in such cases is to reintroduce lactose slowly and allow the colon bacteria to adapt again.
What Happens If You Stop Drinking Milk for a While?
What about people who are lactose-tolerant to start with? If you have no issues with lactose and then stop dairy, you will still produce lactase enzyme (your genes don’t just shut it off). When you drink milk again after a long gap, you should digest it just as before. However, even some lactose-persistent people report temporary discomfort if they haven’t had dairy in a long time – this could be due to changes in gut microbiota or simply the body adjusting to an unusual food again. But there’s no evidence of a permanent intolerance developing purely from abstaining.
As for using lactose-free milk (which has the lactase enzyme added to break down lactose). It shouldn’t hurt your own lactase production. Some experts were concerned that if lactose digesters only consume lactose-free products, their guts might “get lazy,” but studies show that’s not the case. If your cells make lactase, they’ll keep making it regardless of whether you’re drinking regular milk or lactose-free milk.
Finding Balance: Don’t Cut Dairy Out Completely
In summary, you won’t cause lactose intolerance in yourself just by avoiding dairy. Lactase enzyme levels stay constant if you’re lactase persistent. And they are already low if you’re lactase non-persistent. But for those who are lactose intolerant, completely cutting out lactose might lower your tolerance when you try to drink milk again because you lose the beneficial gut bacteria adaptation.
This is why some nutritionists recommend that lactose-intolerant individuals consume small amounts of lactose. For example, a splash of milk in tea or a bit of cheese. To maintain some level of tolerance, rather than avoiding it altogether. It’s a delicate balance. You want to minimize symptoms, but also avoid becoming overly sensitive by complete avoidance. If you’ve been off dairy for a while, reintroduce it gradually. Your gut can often re-adapt over time, allowing you to regain your comfort level again. Patience is key – just as it likely took years for your intolerance to become apparent. It can take some time to improve tolerance again.
Health Benefits of Whole Milk for Adults
Despite the debates around milk, there’s no denying that whole milk contains many beneficial nutrients for adults. Milk is often called “nature’s nearly perfect food” because it packs a broad array of macronutrients and micronutrients in one package. Whole cow’s milk (3.25% fat) provides high-quality protein, energy, and a range of vitamins and minerals.
One cup (~250 mL) of whole milk contains about 8 grams of complete protein (with all essential amino acids), and around 300 mg of calcium (roughly 25–30% of an adult’s daily need). It also naturally contains vitamin A, vitamin B12 (almost half your daily B12 in a cup), riboflavin (B2), and phosphorus, among others. These nutrients are important for maintaining healthy bones, muscles, nerve function, and blood cells. The fat in whole milk is about 4.5 grams per 100 mL, which includes saturated fat. The fat not only provides calories for energy but also carries fat-soluble vitamins like A, D, E, and K (if present) and essential fatty acids.
The Hidden Health Benefits of Full-Fat Dairy
For adults who include dairy, whole milk can contribute to meeting daily protein requirements and can be especially beneficial for those who struggle to consume enough calories or nutrients (for example, older adults with small appetites, or athletes needing more protein). The benefits of whole milk include supporting bone health (thanks to calcium, phosphorus, and vitamin D), supporting muscle building and repair (high-quality protein), and providing a satiating addition to meals or snacks.
Some studies have even found that fermented full-fat dairy (like yogurt or cheese) is linked with positive outcomes for weight management and heart health, possibly due to the unique compounds formed during fermentation. Whole milk’s fat content also contains some beneficial fatty acids. For instance, it has a bit of conjugated linoleic acid (CLA), which is being researched for potential health benefits like anti-inflammatory properties. It also contains omega-3 fats in small amounts (especially if the cows are grass-fed).
In our case, we’re particularly interested in the healthiest milk options. This brings us to A2 milk and sheep milk, which offer the nutritional benefits of whole milk plus some digestibility advantages.
A1 vs A2 Milk – Does the Type of Milk Protein Matter?
You may have noticed labels for “A2 milk” in stores, or heard that goat and sheep milk are “naturally A2.” These refer to different types of casein protein in milk. This is important because emerging research shows that the kind of casein in your milk (A1 vs A2) might affect how you digest it and how you feel afterward.
What are A1 and A2? There are two variants of beta-casein, which is one of the main proteins in milk (making up about 30% of cow’s milk proteins). Initially, all cows produced only A2 beta-casein. But over time, especially in European breeds, a genetic mutation spread that led to the production of A1 beta-casein as well. So today, most regular cow’s milk from the store contains A1 protein only or is a mix of A1 and A2 proteins.
Why does this matter?
Because A1 and A2 proteins affect the body differently when digested. When you digest the A1 type of beta-casein, it releases a peptide fragment called beta-casomorphin-7 (BCM-7). This peptide has been linked to inflammation and discomfort in the gut. Researchers have found that BCM-7 can slow down intestinal transit (meaning food moves more slowly) and may contribute to symptoms like bloating and softer stool. In fact, one clinical study showed that consuming milk containing A1 beta-casein was associated with more gastrointestinal symptoms. Such as longer digestion time, looser stools, and diarrhea, compared to consuming milk with only A2 beta-casein. The people in the study experienced tummy troubles similar to lactose intolerance when they drank A1 milk. Even though they were given the same amount of lactose in the A2 milk. This suggests that for some individuals, the A1 protein was a culprit in their discomfort, not just lactose.
The Science Behind A2 Milk’s Digestive Comfort
By contrast, the A2 type of beta-casein (found in A2 milk) does not break down into BCM-7 in the gut. The A2 protein’s structure is actually more similar to the proteins in human breast milk (and goat and sheep milk), and it stays intact without releasing that problematic peptide. As a result, A2 milk is hypothesized to be easier on digestion. A recent scientific review emphasized that A2 milk tends to cause fewer digestive issues than conventional A1-containing milk, particularly in people who report lactose intolerance–like symptoms.
In several studies, individuals who thought they were lactose intolerant reported feeling better after drinking A2 milk. They had less gas, less bloating, and improved stool consistency. Some researchers believe that in a subset of people, it’s the A1 protein causing their gastrointestinal distress (via BCM-7’s effects), rather than lactose per se. For example, they might get an upset stomach from regular cow’s milk, but if you give them lactose-free A1 milk, they might still feel bad. But if you provide them with A2 milk (which still has lactose but no A1 protein), they feel fine. This is an active area of research, but it’s intriguing because it means some folks who avoid milk, thinking they are “lactose intolerant,” might actually be A1 intolerant in a way.
The type of milk protein can matter
It’s important to note that A2 milk is not a cure for true lactose intolerance. A2 milk still contains the same amount of lactose sugar. So if you lack the lactase enzyme, drinking A2 milk will still give you lactose-related symptoms unless you take a lactase supplement. However, if you are someone who experiences mild discomfort from milk and isn’t sure why, you might find that A2 milk causes less or no discomfort compared to ordinary milk. In any case, there are no known harms to choosing A2 milk. It’s simply regular milk with a different protein profile. Recent studies haven’t found any negative health effects of A2 milk in adults. So if it makes you feel better, it can be a smart choice.
To summarize, the type of milk protein can matter for adults with sensitive digestion. A1 beta-casein (found in most cow’s milk) can release BCM-7, which has been linked to inflammation, digestive slowing, and symptoms that mimic lactose intolerance. A2 beta-casein (found in sheep, goat, and specially selected cow’s milk) does not produce BCM-7, and tends to be gentler on the gut. This is one reason goat and sheep milk products have a reputation for being easier to digest. Many people who report “dairy intolerance” (beyond just lactose) find they tolerate goat or sheep dairy much better than cow dairy, likely because goat/sheep milk naturally lack the A1 protein that was troubling them.
Sheep Milk: The A2 Protein Advantage and Nutrition Boost
At Secret Lands Farm, we chose to raise sheep for a reason – sheep milk is one of the healthiest milks in the world. It naturally contains only A2 beta-casein (no A1 at all), and it is incredibly rich in nutrients. Let’s break down why sheep milk stands out:
Naturally A2 Milk – Gentle on Digestion
Sheep milk, like goat milk, is an A2 milk. As discussed, this means it lacks the A1 protein that can cause digestive discomfort in some people. Sheep milk does contain lactose, so it’s not lactose-free, but many individuals who have trouble with cow milk find they can digest sheep or goat milk much more comfortably. The absence of A1 casein in sheep milk means no BCM-7 peptide is released during digestion, so it avoids that potential source of inflammation.
In fact, anecdotal reports and our customers’ experiences often echo the same story. People who consider themselves “dairy intolerant” (or lactose intolerant) frequently report that they can enjoy sheep milk and sheep milk products without the usual bloating or stomach pain. It’s not a guarantee for everyone, but it’s a pattern we see often. The science supports this to a degree. Since sheep milk protein is like the A2-type found in human milk, our digestive system recognizes it more kindly.
Packed with Nutrition
Sheep’s milk is exceptionally nutrient-dense. It contains more of almost every nutrient compared to cow’s milk (and goat’s milk). Gram for gram, sheep milk has about 60% more protein than cow milk. And this protein is complete with all essential amino acids. It’s also higher in important vitamins and minerals. For example, sheep milk provides higher levels of calcium, magnesium, phosphorus, zinc, and B vitamins than cow milk on an equivalent volume basis.
One reason is that sheep milk has much higher solids content (less water). It has roughly double the protein and nearly double the fat of cow’s milk. This means each cup of sheep milk delivers a bigger nutritional punch. In many parts of the world, sheep milk has been valued for its nutrient richness. (Fun fact: the legendary longevity of certain communities, like some in Bulgaria or the Mediterranean, has been partly attributed to diets rich in sheep milk yogurt or cheese.)
Higher in “Good Fats” and Essential Fatty Acids
While sheep milk is high in fat overall (yes, it’s creamy!), a large portion of that fat is the kind that we consider beneficial. Sheep milk is rich in medium-chain triglycerides (MCTs) – about 25% of its fat is medium-chain fatty acids. MCTs are digested more easily and used quickly for energy, and they have been studied for benefits in weight management and metabolic health. Sheep milk also contains higher levels of conjugated linoleic acid (CLA) and omega-3 fatty acids compared to cow milk.
CLA has been researched for potential anti-cancer and anti-diabetes properties (though in milk the amount is small, every bit can help). Omega-3 and omega-6 fatty acids present in sheep milk contribute to heart health and inflammation balance. Additionally, the fat globules in sheep milk are naturally smaller than those in cow milk. Smaller fat globules form a more homogeneous mixture, which can make the fat easier to digest and may even help with cholesterol management (some say it’s less likely to contribute to high cholesterol). All this means the fat in sheep milk is not only higher in quantity but also quality. It’s providing satiety and aiding vitamin absorption, with a favorable fatty acid profile.
Taste and Use in Die
Sheep milk has a rich, slightly sweet taste without the “goaty” tang some people dislike in goat milk. It’s often described as clean and mild. Its creaminess makes it ideal for yogurt and cheese. You might have enjoyed famous cheeses like feta or pecorino, which are traditionally made from sheep’s milk. As a drinking milk or for coffee/cereal, sheep milk can be a treat if you have access to it. Due to the high solids content, sheep milk yogurt and cheeses are thick and flavorful without the need for additives. From a health perspective, incorporating sheep milk products can provide those nutritional and digestive benefits mentioned. If you’ve been avoiding dairy due to intolerance, trying A2 sheep milk in small quantities might be worth a shot. Many individuals are pleasantly surprised that they can handle it. Of course, start slow and see how your body reacts.
The best of both worlds
In essence, sheep milk combines the best of both worlds. The rich nutrition of whole dairy and the easier digestibility of A2 proteins. That’s why we proudly produce sheep milk at Secret Lands Farm. We want to provide a dairy option that is as gentle as possible on the digestive system while delivering superior nutritional value. Scientific studies even back up its gentleness.
One randomized trial found that lactose-intolerant adults had no more digestive symptoms after drinking sheep milk than they did with cow’s milk. And actually showed lower levels of hydrogen gas (a marker of lactose malabsorption) with sheep milk. This is likely due to its slightly lower lactose content and possibly other compositional differences. The researchers concluded that sheep milk did not increase discomfort and was well tolerated. Even among individuals who usually avoid dairy. This type of data, along with numerous positive feedback from consumers, suggests that sheep milk could be a game-changer for individuals who want to enjoy dairy without the drawbacks.
Try the Difference for Yourself
If you’ve been avoiding dairy because of discomfort or sensitivity, perhaps it’s time to rediscover it in its gentlest and most nourishing form. Sheep milk offers the wholesome nutrition of whole milk with a naturally A2 protein structure that supports easier digestion and gut comfort. Rich, creamy, and packed with essential nutrients, it’s a beautiful way to reconnect with dairy without compromise. Experience how good real milk can make you feel. Try sheep milk and our handcrafted sheep milk cheeses from Secret Lands Farm today. Taste the difference that nature’s purest milk can make.