Lactose Intolerance Part II

From: Nutellio88@gmail.com

To: M.MartinezCaracas@gmail.com

Subject: Lactose Intolerance Part. 2

Salut Manny,

Hey my guy. Following up on Lactose Intolerance Part 1. I appreciate your patience. Feel free to contact me if you want to discuss this further. May you have a vivid weekend!

Check out Table 1 below. The items highlighted in red tend to have high lactose levels. It is wise to avoid them altogether. As you look at the table, you'll see that each item has different nutritional values. A slice of Swiss cheese contains more calories than a cup of yogurt, for example. It's critical to watch your cheese intake, especially if you are trying to lose or maintain weight. Furthermore, saturated fats are harmful to our cardiovascular system. Lactose content is low in cheeses such as Camembert, mozzarella, and Swiss. As long as your general practitioner approves, you can flirt with cheese. In case you still experience discomfort, steer clear of dairy products. Since we are all built differently, finding what works for You is crucial. Figure 1.0 lists dairy products with low lactose amounts.

Fun Fact: The flavor of dairy products and cheeses is heavily influenced by microbes. On Table 2, you will find information about certain cheeses regarding their flavor, place of origin, associated microbes, and water content.

Reference:

1.     Zheng. W., Shi.X. et. Wang. B (2021). A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeast in Cheese. National Library of Medicine.  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358398/.

2.     del Carmen Toca. M., Fernandez. A., Orsi. M., et Tabacco. O (2022). Lactose intolerance: myths and facts. An update. Arch Argent Pediatr. https://www.sap.org.ar/docs/publicaciones/archivosarg/2022/v120n1a11e.pdf.

3.     Gille. D. et. al. (2018). Detection of lactose in products with low lactose content. Elsevier. https://www.sciencedirect.com/science/article/pii/S0958694618300608#:~:text=Lactose%20quantification%20in%20dairy%20products,after%20hydrolysis%20with%20%CE%B2%2Dgalactosidase.

4.     Storhaug. C.L., Fosse. S.K. et. Fadnes. L.T.(2017). Country, regional, and global estimates for lactose malabsorption in adults: a systematic review and meta-analysis. Lancet Gastroenterology & Hepatology.    https://www.thelancet.com/journals/langas/article/PIIS2468-1253(17)30154-1/fulltext.

5. Gurtler. A, et Schmitt. L (2021). The impact of clinical nutrition on inflammatory skin diseases. John Wiley & Sons Ltd. https://onlinelibrary.wiley.com/doi/10.1111/ddg.14683.