Lactose-free milk

About

Lactose-free milk is cow’s milk that has been treated to remove lactose, a natural sugar found in milk. Lactose intolerance is a common condition that occurs when people have difficulty digesting lactose, which can cause digestive symptoms such as bloating, gas, and diarrhea. Lactose-free milk is an alternative for people who have lactose intolerance but still want to consume milk and milk products.

Health Benefits of Lactose-free Milk:

• Provides calcium: Lactose-free milk is an excellent source of calcium, which is essential for building and maintaining strong bones and teeth.

• Contains protein: Lactose-free milk is a good source of protein, which is essential for building and repairing muscle tissue, as well as supporting immune function.

• May improve digestion: Lactose-free milk is easier to digest for people with lactose intolerance, which can reduce digestive symptoms such as bloating and gas.

• May lower the risk of heart disease: Lactose-free milk is lower in saturated fat than whole milk, which may reduce the risk of heart disease.

• May improve nutrient absorption: Lactose-free milk may improve the absorption of other nutrients in the body, such as vitamin D and calcium.

Health Losses of Lactose-free Milk:

• May contain more added sugar: Some brands of lactose-free milk may contain added sugar to improve taste, which can lead to weight gain and other health problems.

• May be more expensive: Lactose-free milk can be more expensive than regular milk, which may make it less accessible to some consumers.

Preparation Method of Lactose-free Milk:

Ingredients:

• 1 liter of regular cow’s milk
• Lactase drops or tablets

Instructions:

• Heat the milk in a saucepan over low-medium heat, stirring occasionally, until it reaches 120°F (49°C).
• Remove the saucepan from the heat and allow it to cool to 110°F (43°C).
• Add the lactase drops or tablets to the milk according to the package instructions, and stir well.
• Cover the saucepan with a lid or plastic wrap and let it sit at room temperature for 24 hours, or as directed on the lactase package instructions.
• After 24 hours, the lactose in the milk will have been broken down into glucose and galactose by the lactase. Stir the milk well to distribute the enzymes and then store it in the refrigerator.
• Use lactose-free milk as you would regular milk in any recipe.

Treatments where Lactose-free Milk can be used:

• Weight gain: Lactose-free milk, like regular milk, contains calories and fat, which can contribute to weight gain if consumed in excess.

• Nutrient imbalances: Consuming too much lactose-free milk can lead to an imbalance of nutrients in the body, including excessive intake of certain vitamins and minerals, such as calcium and vitamin D.

• Digestive issues: While lactose-free milk is designed for individuals with lactose intolerance, excessive consumption can still lead to digestive issues, such as diarrhea and bloating.

• Allergic reactions: Some individuals may have an allergic reaction to the proteins in cow’s milk, even if it has been treated to remove the lactose. Symptoms of an allergic reaction may include hives, swelling, and difficulty breathing.

• Interference with medication absorption: High levels of calcium in lactose-free milk can interfere with the absorption of certain medications, such as antibiotics and thyroid hormones.

Per Day Maximum Consumption Chart:

The maximum recommended daily intake of lactose-free milk varies depending on age and sex. The following table shows the recommended maximum daily intake of lactose-free milk for children and adults:

Energy and Macronutrient Content of Lactose-free Milk (Per serving of 50g)

Vitamin Content of Lactose-free Milk (Per serving of 50g)

Mineral Content of Lactose-free Milk (Per serving of 50g)