We continue our series on lactose intolerance with answers to your questions regarding lactose-free products. Check out part one on prevalence here if you missed it; it includes a new study on real and perceived lactose intolerance within the African-American community.
Now on to your frequently asked questions on lactose-free products.
What is the simplest way I can explain lactose-free milk to my clients/patients and what is the best course of action in getting them to incorporate it into their diets?
Lactose-free milk is real milk, just without the lactose. It comes in various fat levels and flavors. Ask clients and patients to gradually re-introduce milk back into the diet by trying small amounts of it with food or cooking with it. Additional solutions include eating natural cheeses, which are generally low in lactose, and eating yogurt with live and active cultures, which can help the body digest lactose. And keep in mind that other dairy foods can also be made lactose-free—even ice cream as an additional treat!
To read the rest of the story, please go to: National Dairy Council's The Dairy Report
