DAIRY: Friend or Foe? by Jenn Pike of Simplicity Project


Dairy is told to be the main and best source of vital nutrients such as calcium and magnesium. You can’t have strong bones without drinking your milk. If that is correct, then why is it that even while we live in a society with the highest consumption of dairy products we also have the highest incidence of osteoporosis and arthritis?

Dairy is one of the most inflammatory foods you can put into your body, and dairy consumption can be linked to eczema, acne, acid reflux, bloating, gas, ear infections, mucus build up in your lungs and in your sinus’ – so much, if not all of these symptoms can be linked back to high dairy consumption. In this episode of Simplicity TV we dive into the nitty gritty about dairy consumption, and how it can increase inflammation.


  • Find a good nut milk that you love – try almond milk, cashew milk, coconut milk, hemp milk…almost any nut or seed can be made into a milk pretty simply at home. Below I share a recipe for home-made nut milk.
  • Try coconut yogurt – coconut yogurt is now more readily found in health food stores and is cultured, so it still contains active probiotic strains to keep your gut healthy.
  • Not ready to give up cheese? Try a different type of cheese such as goat cheese. Even those with lactose intolerance find goat cheese easier to digest.
  • Try coconut oil or ghee in replace of butter – Ghee is butter that has been clarified, meaning the milk solids and impurities have been removed. Ghee made with cultured butter or cream contains plenty of probiotic goodness, along with many other gut healing benefits. Ghee has a high smoke point, so it is not easily denatured by heat. It promotes longevity, contains antioxidant to help reduce bad ‘LDL’ cholesterol levels, improves digestion and absorption of nutrients, and it enhances endurance and immunity. Often those with dairy intolerances find Ghee tolerable.



Great on its own or as your non-dairy base in your smoothies.

  • 1 cup raw cashews, soaked overnight or minimum 4 hours
  • 2 tbsp maple syrup
  • 2 tsp cinnamon and ice

Add 4 cups of water to your blender with the drained cashews. Blend for 2 minutes and enjoy. Lasts in the fridge for 3–5 days.

If you aren’t yet signed up for Jenn’s newletter, appropriately titled “Cut the B.S. Wednesday,” get on it HERE.

You can also find Jenn’s amazing insights contained within her book, The Simplicity Project.

Jenn PIkeJenn Pike is the founder of Simplicity Yoga Studio in Kenswirk, ON, a registered holistic nutritionist, yoga and Pilates educator, master personal trainer and medical exercise specialist. She is the television host ofSimplicity Fusion Flow & Living Simpliciously as well as Spokesperson & Brand Ambassador to Genuine Health, Lululemon , Pascoe, Greeniche Naturals and Juice Matters. She is a regular contributor to Rogers Daytime, Georgina Life, CHCH Live, and City TV’s Breakfast Television.  Jenn is the author of  The Simplicity Project and the accompanying DVD, The Simplicity Project: A Core Revival To Transform Your Body: Yoga, Pilates and Functional Strength Training inspired. Learn more about her work at jennpike.com.

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