lactose intolerance

Some people are allergic to milk and this can be due to two reasons, one is that the body is not lactose intolerant of milk and the reason is that the milk consumption of these people after breastfeeding is stopped and turn to other substances. And the enzyme lactase is not synthesized in their body and they find lactose intolerance in adulthood.
Lactose intolerance in European societies is between 5 to 6%, but in African and Southeast Asian countries it reaches 60 to 70%, and in our country, people have about 20% lactose intolerance.

Another reason that some people are allergic to milk is that pasteurized milk does not kill some heat-resistant bacteria, and it is these bacteria and some cold-loving bacteria that grow, and some bacteria after Milk packaging If it is exposed to temperatures above 4 degrees, it begins to grow (heat-loving bacteria) and thus in this type of milk, if the pasteurization of milk is not done well, some people feel bad after eating these milks. they do.

The reason why some people are allergic to eating these milks is that by eating these types of pasteurized milks, these cold and heat-loving bacteria use milk lactose when they enter the intestine, producing lactic acid gas and causing gastrointestinal inflammation. Therefore, these people do not have the problem of lactose intolerance in milk, but are sensitive to the type of milk consumed.

It is best for these people to use sterilized milk, which is free of any bacteria, and studies have shown that people who drink milk for a long time do not have the problem of gastrointestinal inflammation.

People who have a problem with lactose intolerance are also advised to use lactose-free milk, which is very convenient, and after 1 to 2 months, gradually use regular low-fat milk, experience has shown that many people They can solve the problem of lactose intolerance because by consuming lactose milk and its related enzyme can be synthesized in the body.

People who are very sensitive to milk can use other sources such as yogurt, which is lactose-free and high in calcium, but lactose deficiency reduces the absorption of calcium in the body because lactose absorbs calcium in the body. The body increases.

Another source that these people can use as a milk substitute is cheese, which is a rich source of calcium but not like milk. It is also recommended to use some flavored milks but not high in calcium like natural milks but without benefits. It is not, and if the calcium absorption capacity of regular milk is 40%, the calcium absorption in flavored milk reaches 25%