No More Fear of Dairy: Lactose-Friendly Options for a Happy Gut

Individuals afflicted with lactose intolerance need not entirely forsake the consumption of milk. This is owing to the fact that the majority of those suffering from lactose intolerance can tolerate a certain measure of lactose. Thus, there exists no imperative to outrightly eschew the imbibing of milk. They may select dairy products that align with their preferences and requirements. Deliberate contemplation should be given to the following dairy offerings.

Lactose-Free Milk:
Lactose-free milk undergoes a process whereby lactase is introduced during its production, catalyzing the breakdown of lactose into glucose and galactose. Consequently, complete lactose absorption by the body is forestalled, mitigating the onset of lactose intolerance symptoms. Even individuals with severe lactose intolerance may partake of it without apprehension, as it tends not to induce abdominal distress, bloating, diarrhea, or other adverse reactions.

Derived from milk and fermented through the action of lactic acid bacteria, yogurt undergoes a transformation wherein the majority of lactose is metabolized into lactic acid, leaving behind only a negligible residue. Generally, it is deemed suitable for consumption by individuals with lactose intolerance, eliciting no discomfort post-ingestion. On an equivalent protein basis, 100 grams of fresh milk equates to 100 grams of yogurt.

Crafted from concentrated milk, cheese typically expels much of the lactose during the whey extraction process. Any residual lactose within the cheese curd is typically fermented into lactic acid by bacterial cultures, resulting in cheese containing negligible or trace amounts of lactose, thereby evading the provocation of lactose intolerance symptoms.

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