What is lactose? Lactose is the predominant sugar in milk. An intolerance results from a shortage of the enzyme lactase which is produced by the villi lining the walls of the small intestine.
Often people who are gluten intolerant are also lactose intolerant as gluten destroys the villi of those that are intolerant, and therefore they cannot produce lactase. Lactase breaks down the milk sugar into simpler forms that can then be absorbed into the bloodstream.
Common symptoms include nausea, cramps, bloating, gas and diarrhea which begin approx 30 minutes to 2 hours after ingesting.
What is a Lactose Intolerance?
The inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase which is normally produced by the cells that line the small intestine. Normally when lactose reaches the digestive system the lactose enzyme breaks down the lactase into glucose and galatose. The liver then changes the galatose which enters the blood stream and raises the blood glucose levels. If lactose is incompletely broken the blood glucose level does not rise, and a diagnosis of lactose intolerance is confirmed.
Fortunately lactose intolerance is relatively easy to treat and can be controlled by diet. In planning meals make sure that each days meal plan includes enough calcium even if the meal does not contain dairy. There are many non dairy foods high in calcium. Green vegetables such as broccoli and kale are excellent sources. Salmon and sardines, sesame seeds are all excellent sources of calcium. Clearly many foods can provide the calcium and other nutrients the body needs, even when your intake of milk and dairy is limited.
Our preference is not to have dairy in any form or manner. When lactose intolerant some vegetables that are high in calcium – spinach, chard, rhubarb cannot be absorbed by the body as they contain substances called oxalates which stop calcium absorbtion. Calcium is absorbed and utilised only when there is enough vitamin D in the body.
Although the low-fat cheese group enjoyed more health benefits than those taking supplements, these results are a mixed blessing, because processed dairy foods are some of the worst things you can eat.
There are, however, better natural sources for calcium:
Finding an authentic raw milk source. This is probably the best choice. Admittedly a bit difficult to locate but well worth the effort.
Pasteurized dairy and non-fermented soy products are both exceedingly poor choices for calcium sources. If your body can tolerate it, raw milk is the single best source of calcium you can get, and an outstanding source of a variety of additional nutrients. Of course, human breast milk would be best, but cow, sheep or goat milk will also work well.
If you want to start drinking raw milk, it is recommended finding an authentic raw-milk source, where the cows are pasture-fed, in your area. This will help ensure you are getting a clean source of milk, with the highest nutrient levels it can have.
If you are unable to find a local dairy farmer in your area who sells raw milk, visit the Real milk site to locate a source close to you.
Getting a healthy amount of sunshine, your best source for vitamin D, every day. Calcium and vitamin D work hand in hand for your health, which is why vitamin D was included in some of the calcium tablets used in the study. However, oral vitamin D is far inferior to your body producing it after being exposed to sufficient sunshine. At this time of year the best source of vitamin D for most people reading this is a high-quality cod liver oil.
Increasing your intake of vegetables, ideally through juicing. Vegetable juice is also rich in Vitamin K, which serves as the biological glue that plugs calcium into your bone matrix
