Learning about the benefits of lactose-free milk
The food and nutrition industry is constantly researching various foods’ properties and health benefits. From plant-based options to gluten-free alternatives, significant efforts are being made to consider a wider audience’s nutritional needs and preferences. The humble glass of milk has been at the forefront of this change. This article explores the reason behind the rise of alternative milk options, their nutritional value, benefits, and drawbacks so consumers can make well-informed decisions about their food. Why lactose-free milk? Milk is one of the most widely consumed beverages around the world, with more than six billion people consuming it regularly. However, estimates also suggest that around 75% of the global population is intolerant to lactose – a sugar found in milk, ice cream, and other dairy products. This means that consuming lactose-rich products could lead to symptoms such as diarrhea, bloating, and gas. To avert this issue, food companies have been working on developing alternatives such as lactose-free dairy and non-dairy products. Understanding lactose intolerance Lactose is a sugar that is found in most dairy products like milk, ice cream, cheese, yogurt, butter, sour cream, etc. It is broken down in the body for absorption by an enzyme called lactase. Most people, however, do not produce enough lactase.
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