He was slow to arrive in Spain, but as soon as he landed he did so in a big way. In a few months, the supermarket shelves were filled with brands from dairy manufacturers that offered their own lactose free milk, generating a category of its own only matched, or already surpassed, by the vegetable versions. Its consumption has normalized, but it is still a product that generates many doubts and confusion on the consumer. The name itself does not help to clarify things.
It is not only a matter of our language; Throughout the world, milk or any dairy product -or food- suitable for lactose intolerant people is known as “lactose-free” (lactose-free, lactosfrei, single lattosio, sans lactose, etc). This may lead us to think that natural cow, goat or other animal milk has its lactose removed in some way, just as fat is removed from skimmed milk. But nothing further of reality.
It is much simpler and cheaper Add what to remove And this is how manufacturers simplify the process by giving us an aid to digest milk well, because that is the problem faced by lactose intolerant people.
This is where we must remember what is lactosehow intolerance is different from an allergy and why a dairy lover but lactose intolerant can also consume them.
Lactose and its intolerance
One of the macronutrients that make up milk are carbohydrates, a group to which sugars belong. Lactose is the natural sugar in milk., a disaccharide formed by a particle of galactose and another of glucose. Cow’s milk has approximately 5% lactose, and in order to digest it correctly without discomfort, it must be separated into these two components.
The one in charge of separating, processing and digesting lactose is an enzyme called lactase. Without lactase, or with a deficit of it, the digestion of dairy products with lactose is complicated, generating discomfort and digestive problems, which in no case are life-threatening as can occur with an allergy. Milk allergy is a reaction of the body to proteins, and it can have more serious consequences.
Lack of lactase prevents the body from properly digesting lactose, the sugar in milk.
Thus, a lactose intolerant person does not produce enough lactase to break it down. This lack of enzyme can be congenital from birth, acquired gradually with age -the most common- or it can be temporary due to other temporary circumstances. There are people who lose lactase earlier and others who have a milder intolerance, tolerating other dairy products in small amounts, such as fermented ones.
So what is lactose free milk?
Nothing is removed from lactose-free milk, that enzyme that we intolerant people lack, lactase, is added to its formula. In this way, when we drink milk, this separation of galactase and glucose has already occurred, saving our digestive system work.
This can be done before packaging the milk, in one step prior to heat treatment pasteurization or sterilization, or adding lactose just at the time of packaging in tetrabriks or bottles. The result in both cases is the same.
Otherwise, the manufacturer can present the product you want, like any other milk: whole, skimmed, semi-skimmed, enriched with calcium or fiber, flavored with cocoa or vanilla, etc. Lactase is also added to other dairy products such as fermented milk, desserts, cheeses, evaporated milk, condensed milk, cream, butter, etc.
Yes, there is a notable difference in the lactose-free milks that are marketed today, but it is purely organoleptic. It is a sweeter milk, because the sweetening power of galactose and glucose separately is greater. That may lead some people to prefer it precisely, since it is a “naturally” sweet drink, but it may put others off.
Some manufacturers are already working with other techniques to offer lactose-free milk that don’t be so sweet, imitating the original flavor of milk, previously separating the lactose through various systems. But they are still very exceptional products.
Do you have special benefits?
The only benefit of these dairy products to which lactase is added is to guarantee normal digestion for a lactose intolerant person. There is no point in consuming it if regular milk suits you, and, in fact, getting used to lactose-free products it can turn you precisely into intolerantaccelerating a natural process that usually occurs with age.
lactose-free products they are even more expensive than the current ones, and the range available is even more limited, not always easy to find in all stores. If you develop lactose intolerance from drinking milk without, you could stop taking dairy that you previously consumed, thus losing very valuable nutrients in your diet if they are not replaced by others.
Dairy they are not essential, but today it is easier to maintain a nutritious and balanced diet by consuming them, due to their accessibility and better price. That is why lactose-free milk is very beneficial for those who cannot digest milk, avoiding the poor absorption of nutrients that it causes.
But keep in mind that lactose-free products are not better than “normal” ones, no matter how much manufacturers play with the legality of labeling and advertising by promoting them as “lighter” or “digestive”. In addition, there are many products that are not dairy or contain it in their ingredients that add the “lactose-free” seal voluntarily and bordering on the unfair competitionas the Government has already warned.
Lactose-free products are not better or worse, just more expensive
Milk and lactose are allergens which, if present, must be indicated on the label. If lactase has been added to make them suitable for people with intolerances, the manufacturer usually indicates this as well, and may bear the seal of the Adilac association. Some dairy manufacturers also add the note “naturally lactose free” so that the consumer knows that, even if it is a dairy product, an intolerant person can take it, as happens with many cheeses.
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