I remember when I was a vegetarian and I first encountered literature on veganism that described the dairy industry. When I learned about how older cows and unwanted calves were sent to slaughter, it made sense to become a vegan. To this day, beyond people who don't like meat or who come from a vegetarian cultural tradition, vegetarianism doesn't make much sense to me. Even for people who are religious vegetarians, the dairy produced in most of the US is a far cry from that traditionally consumed in India.
Another hypothesis is that lack of SCFAs is behind such diseases of civilization. A SCFA called butyrate provides some insight into this. Butyrate is the preferred fuel of the colonic epithelial cells and also plays a major role in the regulation of cell proliferation and differentiation (Wong, de Souza, Kendall, Emam, & D. J. a Jenkins, 2006). Lower than normal levels have been found in patients with several diseases, notably types of colitis and inflammatory bowel disorder. Studies show such diseases can be treated through application of butyrate in the colon.
I live in the land of expensive food boutiques that sell absolutely nothing practical and can only exist in a place that is wealthy enough to view food as mere entertainment. Either way, some of them actually have some decent house-made cured meats and other delights. One of my favorites is BKLYN Larder and what they have that is truly outstanding is gelato made with high-quality dairy and very little sugar.
In an ongoing series where I test out products obviously meant for vegans, not paleo weirdos.
This time it's Dr. Cow Cheese, made in Brooklyn for the indigenous vegan population and purchased at the local co-op, an ancient Brooklyn hunting and gathering ground guarded over by a tribe of ancient and bitter hippies.