In the life cycle, after birth, nature is so designed that the mother is able to produce a food that is perfect for her young one to develop and grow during the first few months of life. After a while, the nutrients in this once complete food – milk – are no longer enough to support the rapid rate of growth for succeeding stages of life. It is at this point that the baby is weaned from the mother and introduced to other foods which will prepare the body for continued survival.
It is said that humans are the only specie that is near fully weaned. After we break away from breast feeding, we depend on our source of dairy from another mother – the cow. We should consider however, that lactose intolerance occurs either from the absence or the inadequacy of the lactase enzyme which is needed to break down lactose, the protein found in milk.
Lactose Intolerance presents itself in three forms; congenital – the absence of the lactase enzyme from birth due to genetic mutation; secondary – where the lining of the intestine was destroyed either by disease or other occurrence and this also destroyed the lactase; and developmental, the most common form and the one that affects adults mostly of Asian, African or Hispanic descent. After consuming dairy (milk or any product made from milk, such as cheese, ice cream, yogurt) affected persons experience gastrointestinal discomfort – symptoms include abdominal pain, diarrhoea and flatulence. Interestingly, as they age, lactose intolerance decreases – lactase levels are the highest after birth, because the lactase enzyme assists babies’ digestion of the lactose in breast milk (their perfect food). Post babyhood, lactase levels fall rapidly.
It is important to note that there is a difference between lactase deficiency and lactose intolerance. All bodies become deficient in lactase as we age. Lactose intolerance comes into play depending on the reaction to milk and other dairy products – some persons are able to consume and tolerate different levels of lactose without being affected.
Why then do we refuse to wean ourselves from milk/dairy?
The dairy industry leads us to believe that dairy products are an essential part of our diet; it has a prominent place in the ‘main foods group’, as providing high amounts of protein and calcium. However, we can and should supply our bodies with calcium from other sources not containing lactose. We can get proteins from meat; calcium is also available in green, leafy vegetables such as calalloo and broccoli and fish such as salmon and sardines. Plant sources of protein and calcium include but are not limited to almond milk, coconut milk and the ever popular soy milk. Lasco caters to this condition with their line of beverages, including many food drinks.
Renee Bingling, Marketing Officer at Lasco Distributors advised that there is one specifically geared to lactose- intolerance individuals – the Lasco Lasoy, a lactose-free soy beverage. It contains no lactose and the soy, the main ingredient, provides the body the necessary protein, calcium, vitamin D and all the other vitamins and minerals one could get from cow’s milk without the discomfort.
It is important to note that while there are many companies jumping on the opportunity to provide a milk substitute, not all milk products are created equal. Milk and other milk-containing dairy products provide us with a high levels of protein, calcium and vitamin D in one go when compared to substitutes so it is imperative that we read nutrition labels to ensure correct substitutions. Soy milk is the closest alternative. A good recommendation to lactose-intolerant individuals is that they check over the counter vitamin supplements – available in tablet and capsule form – to guard against dietary deficiencies.
On the other hand, all hope consuming milk consumption is not lost. While some individuals may not be able to consume milk any at all, others may slowly increase the amounts of milk in their daily meals, allowing their digestive system to adjust to the increases of the lactose entering the intestines and colon. If this does not work lactase may be taken in in caplet or tablet form to assist with the digestion of foods containing lactose. For those of us who love yogurt good news! Yogurt contains lactase, as a result it assists in its assists in its own digestion and also introduces ‘gut friendly’ bacteria to the intestines and colon which in turn result in greater digestive comfort when compared to other lactose containing foods.
So whether you choose to shun milk/dairy completely, or gradually train your body to accommodate it, remember that there are available alternatives. Also, always remember to product labels and purchase supplements as necessary. Don’t let lactose intolerance put an end to the enjoyment of your milk treats.
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In the life cycle, after birth, nature is so designed that the mother is able to produce a food that is perfect for her young one to develop and grow during the first few months of life. After a while, the nutrients in this once complete food – milk – are no longer enough to support the rapid rate of growth for succeeding stages of life. It is at this point that the baby is weaned from the mother and introduced to other foods which will prepare the body for continued survival.
It is said that humans are the only specie that is near fully weaned. After we break away from breast feeding, we depend on our source of dairy from another mother – the cow. We should consider however, that lactose intolerance occurs either from the absence or the inadequacy of the lactase enzyme which is needed to break down lactose, the protein found in milk.
It is important to note that there is a difference between lactase deficiency and lactose intolerance. All bodies become deficient in lactase as we age. Lactose intolerance comes into play depending on the reaction to milk and other dairy products – some persons are able to consume and tolerate different levels of lactose without being affected.
Why then do we refuse to wean ourselves from milk/dairy?
The dairy industry leads us to believe that dairy products are an essential part of our diet; it has a prominent place in the ‘main foods group’, as providing high amounts of protein and calcium. However, we can and should supply our bodies with calcium from other sources not containing lactose. We can get proteins from meat; calcium is also available in green, leafy vegetables such as calalloo and broccoli and fish such as salmon and sardines. Plant sources of protein and calcium include but are not limited to almond milk, coconut milk and the ever popular soy milk. Lasco caters to this condition with their line of beverages, including many food drinks.
Renee Bingling, Marketing Officer at Lasco Distributors advised that there is one specifically geared to lactose- intolerance individuals – the Lasco Lasoy, a lactose-free soy beverage. It contains no lactose and the soy, the main ingredient, provides the body the necessary protein, calcium, vitamin D and all the other vitamins and minerals one could get from cow’s milk without the discomfort.
It is important to note that while there are many companies jumping on the opportunity to provide a milk substitute, not all milk products are created equal. Milk and other milk-containing dairy products provide us with a high levels of protein, calcium and vitamin D in one go when compared to substitutes so it is imperative that we read nutrition labels to ensure correct substitutions. Soy milk is the closest alternative. A good recommendation to lactose-intolerant individuals is that they check over the counter vitamin supplements – available in tablet and capsule form – to guard against dietary deficiencies.
On the other hand, all hope consuming milk consumption is not lost. While some individuals may not be able to consume milk any at all, others may slowly increase the amounts of milk in their daily meals, allowing their digestive system to adjust to the increases of the lactose entering the intestines and colon. If this does not work lactase may be taken in in caplet or tablet form to assist with the digestion of foods containing lactose. For those of us who love yogurt good news! Yogurt contains lactase, as a result it assists in its assists in its own digestion and also introduces ‘gut friendly’ bacteria to the intestines and colon which in turn result in greater digestive comfort when compared to other lactose containing foods.
So whether you choose to shun milk/dairy completely, or gradually train your body to accommodate it, remember that there are available alternatives. Also, always remember to product labels and purchase supplements as necessary. Don’t let lactose intolerance put an end to the enjoyment of your milk treats.
Share this post: