Lactose free milk
Lactose-free milk : what exactly is it? In reality, it's milk to which lactase is added, the enzyme responsible for breaking down lactose into two simpler sugars: glucose and galactose. No magic, just a little biochemistry.
And you may have noticed: lactose-free milk tastes noticeably sweeter than regular milk. Now, this isn't because sugar has been added — the quantity remains exactly the same. It's simply that glucose and galactose have a higher sweetening power than lactose. Sweetening power is the capacity of a food to make us perceive a sweet taste on the palate. That's all there is to it.
Another important point: for a pure lactose-free milk : that is, milk with the lactose simply hydrolysed, the glycaemic index remains broadly similar to that of regular milk. No need to worry on that front.
Now for the good news. You can very easily make your own lactose-free milk at home, and it's far simpler than it sounds. All you need is a few drops of liquid lactase added directly to your milk, a 24-hour rest in the refrigerator, and you're done. The milk is de-lactosed. Which means you can start with milk from the farm next door, organic milk, raw milk if you wish, the choice is yours. It's easy, quick, and genuinely cost-effective.
You'll find more information in the book: Living Better with Lactose Intolerance: The Practical Guide to Understanding, Reintroducing, and Enjoying Dairy Products
This clear and reassuring guide, whose medical content has been validated by two registered dietitians, gives you the keys to taking back control.
You will learn:
- how lactose digestion works
- how to identify hidden lactose on food product labels
- how to determine your personal tolerance threshold
- why 76% of exceptional cheeses are accessible to you (and which ones)
- how to make your own lactose-free products (milk, yoghurts, mascarpone...)
- how to manage your intolerance outside the home
This book also includes a table of 140 cheeses ranked by increasing lactose concentration, the result of extensive analytical work.