0_Wizard
I am lactose intolerant which means I have a lowered ability to digest milk and dairy
Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in milk products.
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Lactose intolerance
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Lactose intolerance
Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in milk products. Those affected vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pain, bloating, diarrhea, gas, and nausea. These symptoms typically start between half and two hours after drinking milk or eating milk products. Severity depends on the amount a person eats or drinks. It does not cause damage to the gastrointestinal tract. Lactose intolerance is due to the lack of enzyme lactase in the small intestines to break lactose down into glucose and galactose.
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world's largest producer of milk, and is the leading exporter of skimmed milk powder, yet it exports few other milk products.
Lactase persistence
Lactase persistence is the continued activity of the lactase enzyme in adulthood. Since lactase's only function is the digestion of lactose in milk, in most mammal species, the activity of the enzyme is dramatically reduced after weaning. In some human populations, though, lactase persistence has recently evolved as an adaptation to the consumption of nonhuman milk and dairy products beyond infancy. The majority of people around the world remain lactase nonpersistent, and consequently are affected by varying degrees of lactose intolerance as adults. However, not all genetically lactase nonpersistent individuals are noticeably lactose intolerant, and not all lactose intolerant individuals have the lactase nonpersistence genotype.
Lactagen
Lactagen was a nutritional supplement produced by Ritter Pharmaceuticals that claimed to reduce the symptoms of lactose intolerance. In 2011, Ritter Pharmaceuticals ceased sales of Lactagen, and other dietary supplements, in order to pursue FDA approval for a treatment for lactose intolerance. Symptoms said to be relieved by Lactagen include bloating, gas, diarrhea, and abdominal cramping which are associated with the symptoms of lactose intolerance. Lactagen is a powder ingested with water or juice in increasing amounts for a period of 38 days. The manufacturer claims that the mixture of prebiotics and probiotics will relieve all symptoms permanently for 8 out of 10 users.
Milk substitute
A milk substitute is a liquid meant to replace the milk from a mammal. It is a whitish liquid that resembles milk and is often packaged as a powder to be mixed with water to yield a liquid that resembles milk. Milk substitutes usually contain milk powder in varying proportions of 30 to 80%, with the remainder consisting of other ingredients including whey, palm oil, coconut oil and similar vegetable extracts. Due to their composition, milk substitutes tend to have a longer shelf life and can withstand higher temperatures than milk, without spoiling. A milk substitute is often used to replace dairy milk in tea, coffee, or a recipe.
Lactose
Lactose is a disaccharide molecule; a sugar composed of galactose and glucose that is found in milk. Lactose makes up around 2–8% of milk (by weight), although the amount varies among species and individuals, and milk with a reduced amount of lactose also exists. It can be extracted from sweet or sour whey. The name comes from ' (gen. '), the Latin word for milk, plus the "-ose" ending used to name sugars. It has a formula of CHO and the hydrate formula CHO·HO, making it an isomer of sucrose. The first crude isolation of lactose, by Italian physician Fabrizio Bartoletti (1576–1630), was published in 1633.
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct produced during the manufacture of rennet types of hard cheese, like Cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct produced during the making of acid types of dairy products, such as cottage cheese or strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose-peptones. To produce cheese, rennet or an edible acid is added to heated milk.