Why is Lactose-Free Milk Preferred?
Many people now pay attention to the fact that milk and dairy products are lactose-free, and they mostly prefer lactose-free milk. Because people who consume milk and dairy products can experience lactose intolerance sensitivity, and in this case, even a glass of milk can trigger digestive discomfort with symptoms such as diarrhea, vomiting and abdominal pain.
Lactose, which comes from the Latin words “lac” meaning milk and “oz” meaning sugar, means “milk sugar”. If you are one of those people who love to drink milk but have an upset stomach when drinking milk, take a look at this content.
What is lactose-free milk?
Let us help you understand why those who prefer lactose-free milk prefer it! What is this lactose-free milk? Why has it become so popular?
If you have digestive problems, abdominal bloating, gas or nausea, the reason may be lactose intolerance. Lactose intolerance occurs when the lactose in milk cannot be digested. Lactose-free milk is an easy alternative that can help relieve many of these bothersome symptoms.
Is it the same as regular milk in terms of nutritional value?
Lactose-free also has almost the same taste, texture and nutrient profile as regular milk. Like regular milk, lactose-free is a good source of protein, calcium, phosphorus, vitamin B12, riboflavin and vitamin D.
What is lactose intolerance?
People with lactose intolerance cannot make enough of the enzyme lactase, which is found in your digestive system. The enzyme’s job is to break down milk sugar (lactose) into its components – galactose and glucose – so they can be absorbed. When you don’t have lactase, you can’t digest lactose; this causes problems with your digestive system such as indigestion, gas, bloating and diarrhea.
All the carbohydrates in cow’s milk come from lactose. Lactose-free milk is made from cow’s milk but is treated with the enzyme lactase, so any remaining lactose is destroyed. This allows you to consume a glass of milk or dairy product without having to worry about any digestive issues.
What are the symptoms of lactose intolerance?
People with lactose intolerance show different reactions after consuming dairy products. Small amounts of lactose can cause intense symptoms such as abdominal cramps and diarrhea in some, while others present only as gas pains. General symptoms of lactose intolerance; diarrhea, cramps, painful gas pains and nausea…
While it is not entirely clear why symptoms vary so much from person to person, there is a prevailing view that it may have something to do with the individuals’ gut bacteria.
Symptoms of lactose intolerance usually appear 30 minutes to two hours after consuming milk-based products.
Why is it sweeter?
Let’s come to the difference in taste between lactose-free and regular milk. The striking difference between lactose-free and regular milk is the flavor. The reason why lactose-free is sweeter than plain milk can be explained as follows: In lactose-free milk, milk sugar (lactose) has simple components; that is, decomposed into glucose and galactose. The sweetness degree of glucose and galactose released by the breakdown of lactose is approximately 4 times higher than lactose.
You can also get calcium and vitamin D with lactose-free milk!
Avoiding dairy can lead to calcium and vitamin D deficiencies, according to the University of Maryland Medical Center. Lactose-free milk ensures that people with lactose intolerance get the calcium and vitamin D they need. Moreover; avoiding milk can also cause a shortage of riboflavin and protein. Riboflavin is a B-complex vitamin, also known as vitamin B-2, that your body needs to generate energy from the food you eat. Protein is necessary for the building and maintenance of organs and tissues and for normal immune system function. Lactose-free milk allows people with lactose intolerance to consume enough of these nutrients.
Attention to milk allergy sufferers!
Lactose-free milk is not suitable for the milk allergy diet because this type of milk also contains proteins that cause an allergic response, like regular milk.