UCandMe- Yes! This is what's great about
it. When people have intolerance to dairy it is usually because of pasteurization, lactose, casein or a combination thereof.
The lactose is significantly reduced and fermented out because the living cultures pre-digest it. This is why fermented dairy like yogurt and kefir are sour. The lactose (milk sugar) which makes it sweet has been reduced. Fermentation also pre-digests potentially problem proteins like casein making it easy to digest.
With the harmful stuff out of the way and/or minimized, you get to reap the benefit of the vast variety of beneficial probiotics.
All that said, there are still some people who have a true intolerance to dairy but this is somewhat rare when talking about
fermented kefir. This is a form of dairy that can be highly beneficial. To lump "dairy" all together is too unspecific.
If you decide to give it a try. Go very slowly- it is potent stuff and can cause a "die-off" reaction. Some people need to start with as little as a teaspoon per day.
If you're curious, I would encourage you to give it a try!
Crohn's Disease/UC dx 2004
Was previously on Asacol, Budesonide, Flagyl, Prednisone, 6MP, TPN, Remicade.
In 2010, I went on the GAPS Diet and achieved full remission. Been off all meds since 2010.www.CrohnsBabe.com