Dairy has been consumed by humans since ancient times, but unfortunately, we do not all have the ability to digest it properly. Lactose intolerance is actually more widely found than most people would think, since a large proportion of the world’s population suffers from some form of the condition. For these individuals, consuming cow’s milk may lead to an array of uncomfortable symptoms ranging from gas and cramps to nausea after simply enjoying cereal. For those persons, the original milks should not be an acceptable option.
The use of lactose-free milk can provide a simple solution that delivers all of the essential nutrients found in regular cow’s milk without the negative side effects. As such, this makes it a logical option for a much wider range of consumers than only those who have actually been diagnosed with an intolerance.
What Makes Lactose-Free Milk Different
Cow’s milk that has been treated with an additional ingredient – lactase – yields a variety of lactose-free products including: yogurt, ice cream, cheese, whipped cream, etc.
Lactase adds the appropriate enzymes necessary for digesting lactose (the sugar found in cow’s milk) into smaller sugars facilitating easier digestion and absorption of nutrients. Therefore, all vitamins, proteins, minerals, and calories (nutritional profile) are equal between the two types of products; however, taste may vary due to decomposition of sugar from its bond to lactose, thus creating ‘sweet’ tasting milk.
It is important to note that this process creates only a single type of food product – milk – so any lactase-containing food product has the same properties as cow’s milk except for the fact they have different tastes (e.g. sweetened products).
Who Benefits From Making the Switch
Lactose intolerant individuals benefit from lactose free milk; however, other individuals may also benefit from consuming lactose-free dairy products. For example, those who suffer from irritable bowel syndrome often have trouble digesting milk, but by switching to lactose-free milk, these individuals experience less digestive friction. Another group of people, the elderly, who cannot produce lactase, are able to eat the same amount of dairy without experiencing digestive discomfort by switching to lactose-free products.
Sometimes, people who do not have an official diagnosis for lactose intolerance (as can happen with low-level digestive discomfort) discover that by trying lactose-free milk they can reduce low-level symptoms previously attributed to something else. If you experience regular discomfort after consuming dairy, you may want to try switching to lactose-free products.
How to Use It in Everyday Cooking
One of lactose-free milk’s many benefits over any alternative to lactose-free dairy milk is that it behaves identically to regular in all types of cooking. The same level of protein means it will froth up nicely when mixed to make a beverage – like a cappuccino. As the fat levels are the same, they bake the same and work perfectly in cakes and gravies, so you can substitute them one-to-one with no modifications required.
Lactose-free milk can be utilised to make everything a person can normally use dairy milk for, including, porridge, smoothies, white sauces, pancakes, and more. Families with a mix of members, some who can tolerate lactose, and others who cannot will find that switching entirely to lactose-free will be one of the simplest method for all to utilise the same carton.
A Simple Change with Real Benefits
You do not need to have difficulty obtaining proper nutrition. A simple switch from dairy to lactose-free products will resolve any daily discomfort associated with consuming dairy. You do not lose taste or dietary value; you also do not lose any adaptability with your ideal meal. If you are experiencing problems with consuming dairy, try switching to lactose-free products; you may find that it is an easy and quick solution to your issue!
