the hidden dangers of lactose-free milk
Sunday, March 2nd, 2008Lactose is found in all animal milks. Goat’s milk, for example, has 5% to 10% more lactose than dairy milk. It was assumed that only a minority of people suffered from lactose intolerant, but the latest research dispels this myth. The reality is that virtually everybody is lactose intolerant - it’s just a matter of degree.
With lactose intolerance the body is unable to digest lactose properly, causing varying degrees of nausea, cramps, bloating, gas, and diarrhea, which begin about 30 minutes to 2 hours after milk consumption.
The symptoms of lactose intolerance will vary with individuals, depending on how well you tolerate it, and the amount of lactose consumed. The condition develops over time, getting worse with age. Men and women suffer equally.
Lactose is the main sugar in milk. When it is consumed it gets broken down by lactase bacteria into glucose and galactose. But if, like most people, you don’t have enough lactase you will not be able to break the lactose down and this then causes the symptoms of lactose intolerance.
Most human babies have enough lactase to breakdown and use the lactose in human milk. But within one or two years of life the baby gradually loses the capacity to produce lactase and cope with lactose.
In the USA, for example, over 50 million people are regarded by the medical profession as being clinically lactose-intolerant. Certain ethnic and racial populations are more widely affected than others. As many as 75 percent of African-Americans and American-Indians (and 90 percent of Asian-Americans) are lactose-intolerant. The condition is least common among persons of northern European descent.
Even those who do not think they are prone to lactose intolerant will suffer from the condition whenever dairy or goat milk is consumed. But the effects for such people may be mild and hardly noticeable. Typically, slight feelings of indigestion or bloating will be associated with a rushed meal or poor food, rather than with lactose intolerance.
There is plenty of research showing how lactose in milk causes human illness (too many studies to quote here). But a quick search on Internet will reveal the research on this subject.
The dietary guidelines given by the US authorities (for people wanting to avoid lactose intolerance) is to recommend they eat other calcium-containing foods like broccoli, fish and calcium fortified juices. This is poor advice because what people really want is information on milk alternatives.
Clearly, you can use ‘lactose free’ milk. In the USA, for example, you can buy ‘Lactaid’ which is sold as lactose free. But lactose-free milks are generally not so widely available; also they tend to be more expensive.
But the biggest drawback is that lactose-free milk is usually ultra-pasteurized (also known as UHT or ‘Long Life’ milk). This is a major drawback because all the research is showing that UHT milk is much worse for health compared to regular pasteurized milk. For example, the research is showing that UHT milk may be the biggest dietary cause of a variety of serous brain diseases such as Parkinson’s, Alzheimer’s, Huntingdon’s and others.
What then is the best way to avoid lactose in milk? There is a simple solution: switch to milk made from nuts, seeds, or soybeans. These non-dairy milks offer a wonderful variety of delicious flavours and they are full of healthy nutrients.




