ShopThe culprit is a pseudo-allergic reaction to the carbohydrate lactose, which is also known as lactose intolerance. Lactose-intolerant individuals lack the enzyme lactase. Although this widespread enzyme defect can now be diagnosed with little effort, only a small portion of those affected know the exact cause of their discomfort.
Today, lactose is not only found in dairy products but also in a large number of industrial food products (usually without being mentioned in the list of ingredients), such as sausages, meats, bread rolls, pizza, fast food products, soups, ready-to-eat sauces, seasonings, sweets, ice cream, artificial sweetener tablets, pies, cakes, baked goods, etc.
Even if it now seems on the face of it that a lactose-free diet might be almost impossible, it is really less difficult than people think. The key to a successful diet is the initiative that the patient takes: He alone knows his individual tolerance limits; he alone can make the change in his diet a long-lasting success. Generally, there is a partial lactase deficiency, and the patient can tolerate small amounts of milk and dairy products. With milder forms of lactose intolerance, cultured dairy products such as yoghurt and sour cream can be eaten without any problems. This is due to the fact that the lactic acid bacteria contained in them partly break down the lactose and use their own lactase to help break down lactose in the intestines. The right choice of cheese can also help decrease the intake of lactose. Appenzeller and Edamer, for instance, are types of cheese whose lactose has been largely broken down during the ageing process. As a result, it is recommended that patients get nutrition counselling and tackle the subject of food sensibly.
Incidentally, people who are lactose intolerant are particularly at risk of calcium deficiency, since their intake of this mineral mostly comes from dairy products.
