Lactos e-free milk (or mil k-free milk – lactose) is an easily available alternative that helps eliminate allergic people or milk sugar intolerance. But many people know little about lactose milk (what it is, the benefits and damages of the product, what differs from conventional milk).
WHAT IS LACTOSA WITHOUT MILK AND WHY IS SWEET
It is a lactos e-free dairy product.
Lactose is a type of carbohydrate found in dairy products; Some people may have difficulty digesting it.
Food companies produce lactose milk by adding lactase to normal cow’s milk. Lactase is an enzyme that breaks down milk sugar (lactose) in the human body. People who suffer from lactose intolerance cannot produce enough lactase, which causes digestive problems (diarrhea, abdominal pain and sometimes vomiting).
Therefore, lactos e-free milk has practically the same flavor, consistency and nutritional profile as normal cow products. In addition, it can be used similarly, replacing normal milk in the kitchen.
The essential difference is taste, especially sweetness. But why is lactose milk sweet?
Lactase breaks down milk sugar into 2 monosaccharides (simple sugars): glucose and galactose. Since the taste papillae of the tongue perceive simple sugars as sweeter than complex sugars (including lactose, which consists of a single glucose molecule and a galactose molecule), lactos e-free milk seems sweeter than normal milk.
Although there is practically no difference in the nutrient content between normal milk and lactose without, careful use of lactose products for cooking or baking (food may seem sweeter) due to the flavor difference.
Chemical composition and calories
Although lactos e-free milk contains the lactase enzyme, which makes it more digestible, it has the same excellent nutritional profile as normal milk. It is an excellent protein source: 1 cup (240 ml) contains about 8 g of proteins.
It is also an important source of micronutrients, vitamins such as calcium, phosphorus, vitamin B12 or riboflavin (vitamin B2).
Many dairy products are also enriched with vitamin D, important for health (most people suffer from their lack; they are in nature in a very limited range of food).
Lactos e-free milk is a good alternative to the conventional product. Both types are characterized by the same nutrients. Therefore, they are equally beneficial.
Nutritional value (100 ml):
- KJ – 273
- Kcal – 65;
- Proteins – 3. 55 g; Carbohydrates – 4. 65 g;
- Carbohydrates – 4. 65 g; Fat – 3. 6 g;
- Fat – 3. 6 g;- Protein – 3. 55 g; Carbohydrates – 4. 65 g; Fat – 3. 6 g;
- fiber – 0;
- Water – 87 g.
Mineral and vitamin composition (100 ml):
| Mineral composition | Vitamin composition | ||
| Mineral | Content, mg | Vitamin | Content |
| Molybdenum | 0. 052 | А | 41 IU |
| Zinc | 0. 65 | В2 | 0. 22 |
| Calcium | 122 | В3 | 0. 14 |
| Selenium | 0. 035 | В6 | 0. 09 |
| Magnesium | 14 | В12 | 0. 008 |
| Sodium | 47 | С | 2 |
| Match | 99 | D | 0. 055 |
| Potassium | 177 | Е | 0. 19 |
| Omega 3 | 19 | К | 0. 004 |
| Omega-6 | 98 | Pantothenic acid | 0. 75 |
| Copper | 0. 09 | Folic acid | 0. 008 |
| Iodine | 0. 02 | Biotin | 0. 025 |
Milk properties
Lactose milk – health benefits:
- It contains calcium, other nutrients that have a positive effect on the body as a whole.
- It favors the immune system.
- It favors digestion, improves the regularity of intestinal transit.
- It helps lose weight thanks to its protein content.
- Ensures healthy bone growth, joints, teeth.
- Suitable for consumption in atherosclerosis, osteoporosis.
- Ensures the proper functioning of the thyroid.
- It favors memory, brain function.
- Prevents cardiovascular diseases.
Benefits
Lactos e-free milk is suitable for people who suffer from lactose intolerance. In addition to cow’s milk, a drink of vegetable origin (soybeans, almonds, rice, coconut, etc.) can also be used. There are also versions with added calcium, therefore with greater nutritional value.
In case of lactose intolerance, normal animal milk is not adequate due to its high lactose content. Exceptions are seal and kangaroo milk, but are not used for human consumption. However, the lactos e-free option is not suitable for allergies to milk proteins, since protein content is the same as in normal products.
However, the statement that lactos e-free cow’s milk is healthier than normal milk is incorrect. Its fat content is not less, and also contains some antibiotics or hormones administered to cows, relatively unhealthy. These animals usually receive feed treated with pesticides. Since lactos e-free cow’s milk is more expensive, it remains longer on the shelves, so producers ultrapasteurizo. High temperatures prosecuted destroys much of vitamins, which complement each other with synthetic counterparts.
Eliminates symptoms of lactose intolerance
Lactose intolerance can be congenital (usually manifest during breastfeeding), genetically acquired (symptoms appear more frequently during puberty, but also in adults) and acquired, which occurs after certain damage in the digestive tract by another disease. Lactos e-free milk consumption helps reduce the symptoms of this disorder.
Lower risk of allergic reactions
Allergy is a more serious condition than lactose intolerance. In babies they usually manifest themselves with blood stools, vomiting, diarrhea, abdominal pain and cutaneous eruption. But an anaphylactic shock can also occur, with serious potentially fatal consequences. Although the lactose version of the product has a slightly lower risk of allergic reaction. However, the person (child or adult) should be monitored when consummation.
Faster digestion
Most people produce a sufficient amount of lactase enzyme after birth, so they have no problems digesting milk sugar. But it is estimated that up to 75% of adults lose the ability to decompose lactose, which causes intolerance.
This change usually occurs between 2 and 12 years. Some members of the child population retain the ability to digest milk sugar until adulthood, while others have reduced production and activity of lactase enzyme necessary to decompose it correctly.
When people with lactose intolerance consume normal milk, they usually experience digestive problems such as abdominal pain, swelling, diarrhea and reflux.
As lactose free milk contains lactase enzyme, people with lactose intolerance digice and tolerate better. This makes it an adequate alternative to conventional cow’s milk.
Use losses and contraindications
Although lactos e-free milk is a good alternative to normal milk for people with lactose intolerance, it is not suitable for everyone, since it remains a dairy product.
For example, for allergic people (a different disease of intolerance!) Lactos e-free milk can also cause an allergic reaction, which manifests not only with digestive problems, but also with cutaneous eruptions and difficulty breathing. In addition, lactos e-free milk is not suitable for vegans because it is a product of animal origin.
Finally, people who do not consume dairy products for personal or health reasons should avoid both normal milk and their lactose counterpart.
How to choose when buying
In stores only thermally treated milk can be bought, in which unwanted microorganisms have been destroyed. The container contains varied information, data that include terms such as pasteurization, homogenization, standardization, etc. They indicate what type of exposure the product has suffered before reaching the consumer. They can guide your choice.
Homogenized
Homogeneization is the process by which fat particles are compressed in 100-1000 times smaller balls and distributed evenly in the liquid. The change is irreversible and its purpose is to avoid the appearance of fat on the surface.
Whole without standardizing
It has an unaltered fat content after milking (at least 3. 5%).
Whole normalization
It has a fat content not less than 3. 5%, not less than 2. 9% protein.
SEMIGRASA
It has a fat content not less than 1. 5% or greater than 1. 8%.
Skimmed (without fat)
The fat content has been reduced to 0. 5%.
Pasteurized
Product that has been briefly heated at a temperature not less than 71. 7 ° C for not less than 15 seconds, or any combination of temperature and time with an equivalent effect. High pasteurization means heating at a temperature not less than 85 ° C.
Processed at high temperature
The milk is heated at 135 ° C for at least 1 second, killing all the microorganisms and their spores.
Enriched
Milk enriched with protein, mineral salts and vitamins. An enriched product must contain at least 3. 8% protein.
The best known lactos e-free dairy manufacturers (both for children and adults)
- Valio;
- Human;
- Hipp;
- Heinz;
- Nestlé.
The first product with reduced residual lactose content (How to make your Own at home
Buying lactose milk in a store can be relatively expensive. In addition, it is only available in specialized stores. An alternative is to prepare a vegetable drink at home. Consider preparing almond milk.
- 1 tablespoon of almonds;
- 4 tablespoons of water.
- Soak the almonds in a container with water throughout the night (8-12 hours).
- Drag the water and rinse the nuts.
- Put the almonds in a blender along with 4 tablespoons of water.
- Stir for at least 1 minute.
You cannot eliminate milk lactose on your own. However, you can make a healthy fermented dairy product from the final product. It is important to buy quality ferments containing living crops (pay attention to its planned use: for lactos e-free products). Use them following the recommendations of the container.
Basic Use Rules
When considering the possibility of replacing dairy products with plant products, it is important to take into account the fact that they can also contain added lactose (for example, cream, etc.). They also contain lower amounts of calcium, vitamin A and D compared to original dairy products. This can cause damage instead of the expected benefits.
Lastless milk in children’s menus:
- Up to 1 g – exclusive breastfeeding or lactos e-free formula milk appropriate to age.
- 1-3 years – up to 2 tablespoons/day.
- 3-13 years – quantity as desired.
- 13+ years – The quantity can be reduced, replace milk with agrio dairy foods.
Lactos e-free milk is a useful component of the diet of pregnant women, since it contributes to the calcium body, important for the formation of bones, ligaments, joints and teeth of the fetus. It is also suitable for consumption during breastfeeding, contributing to the baby essential substances for its development.
A relevant aspect of the consumption of a lactos e-free product is its effect on weight loss. It is highly digestible and, therefore, suitable for thinning diets.
Another equally worrying aspect is the possibility of boiling lactos e-free milk. Being a dairy product, it can be treated as classical milk, and even boil.
What to combine it and where to add it
After knowing a relatively new product, like lactos e-free milk (what is it and why it is useful), let’s see what to do with it. It can be used as a hot or cold drink, to make cocoa, coffee, add to masses, porridge, soups, adoles, sauces, pudins, ice cream and other dishes.
Storage characteristics
The milk storage area, including lactose-free milk, should be clean, well ventilated, dry, and free of mold and dust. When preparing milk, it must be taken into account that it is a food that is very easily contaminated with harmful microorganisms and that it quickly absorbs foreign odors.
The essential
Lactose-free milk is made from a normal cow’s product by adding the enzyme lactase, which breaks down the sugar in milk into simple sugars – glucose and galactose – that are better digested by the human body. Despite its sweeter taste, it is a good alternative to regular milk for people with lactose intolerance.
On the other hand, people who are allergic to dairy products or those who for various reasons do not or cannot consume dairy products should also avoid lactose-free products.
