Gluten/Casein intolerance - my burning question

[Guest guest]

Since there is a connection between yeast/mold/fungus and the

problematic protein in milk and/or wheat, I would like to know if any

of you sensitive people are able to drink milk that comes from 100%

grassfed cows.

I'm thinking the omnipresent (according to some authorities)

yeast/mold/fungus from the grain eaten by the cows gets minimally

processed (or essentially not processed at all) and excreted in the

milk.

Could something like that happen?