Lactose is actually a sugar found in the milk of all mammals. It is actually the leading carbohydrate present in all milk.A lot of people have an intolerance to lactose, but the main problem really isn’t the actual lactose. The issue is actually a result of limited or even non-existent creation of the enzyme lactase. Lactase breaks down lactose within your body enabling the lactose to become absorbed. If lactose is not digested it’ll make its way to the large intestine, and when lactose makes it to the large intestines, microbes will quickly try and eliminate it. In the act of attacking the lactose, several gases are produced that can cause pain from the abdominal region, gas and diarrhea. And this is recognized as lactose intolerance.
All young children should naturally produce sufficient levels of lactase to be able to breakdown and assimilate breast milk. However, some individuals stop developing lactase as they age. In fact many individuals of Asian and African descent are well-known to be lactose intolerant.
On the other hand, some individuals can generate the enzyme, lactase, during their entire life. It’s fascinating to make note of though that many of these individuals think that they are lactose intolerant. This really is due to the fact that they are ingesting pasteurized dairy products rather then unpasteurized milk products.
The pasteurization practice actually turns the otherwise healthy protein and fat found in the milk into denatured allergens. These people are not lactose intolerant. They are pasteurization intolerant! If these people merely transition from pasteurized dairy to unpasteurized milk then their problems would probably most likely be resolved.
Unpasteurized dairy consists of several enzymes and lactase generating bacteria which help our bodies break down and assimilate lactose. If milk is heated these kinds of beneficial enzymes and bacteria are wiped out and the benefit is shed. For people who don’t generate the enzyme, lactase, all hope is not really lost. Fermented unpasteurized dairy products such as kefir, yogurt and also amasai might be the answer. The good bacteria within these unpasteurized dairy products actually eat most of the lactose contained within the dairy products. The good bacteria, called lactobacilli, essentially transforms the lactose into lactic acid and improves the nutrient content of the unpasteurized dairy.