Milk vs. Other Dairy: What’s the Difference?

JP: You’re not a fan of milk, but you’re okay with other dairy products like cottage cheese and heavy whipping cream. Why is that? Also, what type of cottage cheese do you recommend—organic, low-fat, high-fat, or does it matter?

Dr. S: It’s not that I dislike milk—I take issue with pasteurization and homogenization. Heating milk at high temperatures for a short time is fine, but forcing fat through fine filters alters its structure. Raw milk is great, but it’s hard to find unless you get it straight from the source!

Goat milk is a better option than cow milk because it contains more fat and fewer carbohydrates. The protein structure also makes it easier to tolerate for those with dairy sensitivities.

Cottage cheese is one of the few cheeses that can spike blood sugar and insulin levels. If you’re going to eat it, choose organic and go for the highest fat content available.

Is Acidity in the Body Really an Issue?

JP: You’ve said that the idea of acidity in the body is flawed. Can you explain?

Dr. S: If we’re talking about blood acidity, the body has an incredibly precise system to maintain pH balance. Any shift—whether toward acidity or alkalinity—triggers immediate physiological responses to correct it. While certain foods can temporarily affect blood pH, it’s not something to worry about. The real danger comes from a lack of oxygen—if your blood becomes too acidic from that, you’re in serious trouble!

I also disagree with the claim that eating too much meat makes the body acidic. Look at prehistoric times—before agriculture, people survived by hunting and eating meat. They got fiber from animal intestines rather than plants. During the summer, they had access to fruits like cherries and strawberries, but in the winter, those sources disappeared, and they relied on migrating animals for food.

Our bodies evolved to handle seasonal changes, which is why I advocate for food rotation. If the acidity argument were true, humans would have died out long ago.

The Truth About Food Combining

JP: What’s your take on food combining?

Dr. S: The digestive system is designed to break down food—period. It doesn’t have separate mechanisms for different food types. Do you think your body recognizes whether you’re eating a banana or a strawberry? No—it just processes nutrients.

That said, food combinations can influence hormonal responses. For example, eating carbohydrates with protein spikes insulin, which helps shuttle amino acids into muscle cells—great for post-workout recovery. But if you think food combining improves digestion, you’re mistaken. If your digestive system is healthy, you don’t need food combining. If it’s not, fix the underlying issue instead of relying on food rules.

Eggs: Superfood or Overrated?

JP: There’s a lot of debate around eggs. Some say they’re hard to digest and a common allergen, while others claim they’re highly bioavailable. Then there’s the question of whether to cook them or eat them raw. Dr. Joseph Mercola argues that raw eggs preserve beneficial enzymes and that salmonella risk is rare, whereas Dr. John Berardi says cooking improves protein absorption. And what about cholesterol?

Dr. S: Eggs are one of the most allergenic foods. Cooking changes their properties—raw eggs contain intact proteins, which makes them more allergenic. Boiling is better, but the more you cook them, the more free-form amino acids are available. My advice? Cook your eggs thoroughly to reduce their allergenic potential.

Mercola is right—cooking destroys some enzymes, but I’d rather lose a few enzymes than deal with allergies. I also agree with Berardi—cooked eggs are more bioavailable.

As for cholesterol, whole eggs won’t negatively impact cholesterol levels. I’m shocked that people still believe this myth. Most hormones in the body are cholesterol-based, except for protein-based hormones like insulin and growth hormone. If your cholesterol is too low after age 55, your cancer risk actually increases.

Coming Up in Part 3:

• Dr. Serrano’s secret method for rehabilitating biceps injuries
• Common weight training injuries and how to avoid them
• Tips to speed up recovery
• How to structure your training for optimal results