See Also: Lactose Facts & Trivia
Lactose (milk sugar), accounts for almost half of the calories in milk. It is not found in other non-dairy foods. (Lactose is produced in very small quantities in a few inedible tropical plants).
LACTOSE LEVELS OF VARIOUS FOODS:
Milk, whole, 2%, 1%, skim
Lactose intolerance is the inability to digest lactose. People who are lactose intolerant lack the enzyme to properly digest lactose, which causes stomach discomfort. Lactose intolerance is an inherited trait whose incidence varies considerably among various ethnic & racial groups.
U.S. population affected by Lactose Intolerance:
Overall population: 25%
Asian - 90%
African-American - 80%
Hispanic - 70%
Caucasian - 15%
There are several solutions for those affected with lactose intolerance:
• Lactase enzyme is available in various capsules. The enzyme makes dairy products more digestible.
• Milk is also available which is lactose free. An enzyme is added to neutralize the lactose, enabling the milk to be digested easily. This lactose free milk has a slightly sweeter taste that regular milk, because the lactose has been broken down into simple sugars.
• Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.
The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.