In article >, Andy > wrote:

> Cindy Fuller > wrote:
>
> > In article >, Andy > wrote:
> >
> >> ChattyCathy > wrote:
> >>
> >> > http://www.recfoodcooking.com
> >> >
> >> > This subject came up in another thread... just curious.
> >>
> >>
> >> Not lactose intolerant.
> >>
> >> Most lactose comes from yogurt or fat-free milk.
> >>
> >> Andy
> >
> > When milk is cultured to make yogurt, the Lactobacilli bacteria break
> > down the bacteria to lactic acid. The acid curdles the milk protein.
> > That said, many yogurt makers add extra non-fat dry milk for added
> > protein. Some of the lactose in the milk powder may not get broken
> > down. Frozen yogurt is a major offender in this category.
> >
> > Cindy, not lactose intolerant--yet
>
>
> Cindy,
>
> It appears I got my words backwards.
>
> I wasn't lactose intolerant for most of my life. Then I was, years ago.
>
> I forced lots of fat-free milk and yogurt through me. Then I wasn't
> again.
>
> Something in the milk fat?!?
>
> Best,
>
> Andy

Some folks who are lactose intolerant can consume milk in some quantity
along with other foods. If they sit down and guzzle a quart without
something else, that's another story. I don't think it's a milk fat
thing. In reality, fat free milk would have slightly more lactose than
whole milk. You may have been able to stimulate your gut cells to
produce more lactase enzyme, but the only way we could test this is by
biopsying your small intestine pre and post milk treatment. Not a very
fun thing to do.

Cindy

--
C.J. Fuller

Delete the obvious to email me