The best milk for the lactose-intolerant would be kefir (fermented milk) made from raw milk of grass fed ruminant animals (cows, goats, sheep, buffalo, camels, etc.)
It's best you make this yourself with fresh, raw milk . In addition to the benefits of the healthy bacteria in kefir, the fermentation process consumes the lactose.
A high quality ghee, made from the raw butter of grass fed cows contains neither casein (that infamous protein found in cows' milk) nor lactose. Just the pure fat.
Pasturized milk is pretty much useless as a food, if health is what you're after.
I personally gave up dairy in 1995. I recently added High Vitamin Butter Oil (from raw butter of grass fed cows) and bovine colostrum.
It's best you make this yourself with fresh, raw milk . In addition to the benefits of the healthy bacteria in kefir, the fermentation process consumes the lactose.
A high quality ghee, made from the raw butter of grass fed cows contains neither casein (that infamous protein found in cows' milk) nor lactose. Just the pure fat.
Pasturized milk is pretty much useless as a food, if health is what you're after.
I personally gave up dairy in 1995. I recently added High Vitamin Butter Oil (from raw butter of grass fed cows) and bovine colostrum.