|When 2 + 2 is more than 4||02/13/19|
|More evidence that breakfast may not be as important as previously thought||02/06/19|
|Fried foods: just how bad are they?||01/30/19|
|More sweets linked to more abdominal fat||01/23/19|
|"Drink more water" for UTIs: testing the old wives' tale||01/16/19|
|Mediterranean Diet and all-cause mortality, 2018 edition||01/09/19|
|Linking Mediterranean Diet scores with test results: important research||01/02/19|
|Using Mediterranean Diet to promote dairy||12/19/18|
|Cooking classes improve cooking confidence and behaviors||12/12/18|
|The 5:2 diet - intermittent fasting - debunked||12/05/18|
|All Health and Nutrition Bites|
Does ghee (clarified butter) contain lactose?
I have a friend that is lactose intolerant and she says she has discovered that Indian Ghee has no lactose because the milk solids have been removed. Is this true?
I'm lactose intolerant, but I can eat goat cheese. Why?
Can you give me some ideas about where to find complete nutritional info on goat cheese? I am lactose intolerant but find that i can eat goat cheese. I am looking for research info or hard facts on goats cheese. Specifically fat content, and cholesterol info. It's said to have smaller fat molecules, be easier to digest, etc.
Does lactose intolerance and gluten intolerance often go together?
I have discovered I am lactose intolerant, as well as gluten intolerant. Do these afflictions often go together? Does taking lactase "with the first bite" of cheese really help?
Get the latest health and diet news - along with what you can do about it - sent to your Inbox once a week. Get Dr. Gourmet's Health and Nutrition Bites sent to you via email. Sign up now!
The main sugar found in milk is lactose and is actually made up of two sugar molecules bound together (a di-saccharide). The body can't absorb lactose and it must be broken down into the two sugar molecules (mono-saccharides) glucose and galactose. Many people lack the enzyme lactase that the body uses to break down lactose, so the "milk sugar" is not absorbed and passes from the small intestine to the colon.
The problem is that the bacteria living in your large intestine love lactose and break it down causing many unpleasant effects. We think of these bacteria as the "good guys" (and they are) but in the process of using the lactose they create lactic acid and other chemicals. Those substances are what causes abdominal discomfort.
Lots of people. Most of us begin to lose the ability to make the lactase enzyme after being weaned. It is those of mostly Northern European and Scandinavian descent who are still able to make the lactase enzyme well into adulthood. The theory is that those people who did tolerate lactose in an environment where cows were a main source of nutrition survived better and thus passed on the genes for making lactase more successfully.
This means that most other populations not farming such animals are lactose intolerant by adulthood. Here's a rough breakdown:
80% of those of Asian descent
79% of Native Americans
75% of those of African descent
51% of Hispanic Americans
21% of Caucasians
I've just added more information about Lactose Intolerance to the Dr. Gourmet website, including When people become lactose intolerant, Where you can find out if you are, and a handy downloadable guide to the amount of lactose in some common dairy foods.
First posted: May 2, 2007