FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

Cooking TipsLactose to Luau >  Lactose Intolerance

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

 

philodendron250

See Also: Lactose Facts & Trivia

LACTOSE

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:

    High Lactose
    Milk, whole, 2%, 1%, skim
    Buttermilk
    Evaporated milk
    Condensed milk
    Ice milk
     
    Moderate Lactose
    Cream
    Sour Cream
    Ricotta cheese
    Goat's milk
    Feta cheese
    Cottage cheese
    Ice cream
    Whipping cream
    Yogurt
     
    Low Lactose
    Cream cheese
    Blue cheese
    Brie cheese
    Cheddar cheese
    Parmesan cheese
    Swiss cheese
    Butter
    Lactaid' milk
    Lacteeze' yogurt
     

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.
 

 

COOKING TIPS

  Lactose to Luau   |   Lactose Intolerance   |   Leftover Foods   |   Lemons   |   Lemons & Limes   |   Lemon Juice   |   Lemon Sole   |   Lemon Thyme   |   Lentils   |   Lettuce   |   Liaison   |   Licorice   |   Lima Beans   |   Limes   |   Litchi, Lychee, Lichee   |   Lobster   |   London Broil   |   Luau  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages