Lactose-free milk

Lilja · Post by **Lilja** » Fri Jan 16, 2015 9:30 am

Hi,

I have one cup of coffee in the morning, but I have to have milk in it. After I quit all dairy 1,5 years ago, I started to have lactose-free milk into my morning treat.

But, I still had bloating and gas. So, I decided to skip the lactose-free milk as well, and my stomach became much better.

So, those of you who have gone from milk to lactose-free milk, and still have issues: Try to avoid the lactose-free one as well.

Maybe my reaction is due to the milk protein. No one told me that you could react both to the milk sugar and to the milk protein.

The lactose-free milk is heated up to ultra high temperatures, and is a form of sterilization. The milk is warmed up to 135 Celsius (275 F) degrees for a few seconds.

But, it's possible that my reaction was due to this process alone.

Lilja

nerdhume · Post by **nerdhume** » Fri Jan 16, 2015 11:24 am

Many on this board use almond milk. I like it much better than regular milk. I get the Silk vanilla.

Hopeful · Post by **Hopeful** » Fri Jan 16, 2015 11:43 am

Like you, I prefer my coffee "beige". I use canned coconut milk, like Goya. It's a little thicker and creamier than almond milk. Whatever you decide to use, check out the extra ingredients like guar gum. Some of us are sensitive to those.

Post by **tex** » Fri Jan 16, 2015 4:27 pm

Lilja,

Everyone who has enteritis (inflammation of the intestines) has lactose intolerance), but this is a temporary problem, due to the inflammation causing the brush border regions of the small intestine to stop producing lactase (the enzyme that is used to digest lactose). This even happens with the flu, and common stomach viruses.

However, with MC, most of us are sensitive to the primary protein in milk (casein), and we produce antibodies against it. We probably also produce antibodies against the proteins in whey, but there are no tests available to detect those antibodies, and whey-sensitivity is irrelevant anyway, since casein-sensitivity is a bigger problem.

This is why most of us have to avoid all dairy products (not just lactose).

For coffee, I just drop a couple of sugar cubes in it, and stir it up.

Tex

Gabes-Apg · Post by **Gabes-Apg** » Fri Jan 16, 2015 5:59 pm

Like Tex, post MC Dx I transitioned to Black coffee.

I buy a beans that are mild/med roast, caramel undertones, no bitterness, and use low GI coconut sugar and drink half strength long black...

being able to enjoy black coffee, means I can still socialise at a coffee shop with friends and not worry about taking my own milk etc..

Lilja · Post by **Lilja** » Sat Jan 17, 2015 8:40 am

Thank you Theresa, Hopeful, Tex and Gabes!

I will try almond milk in my coffee, but the one I can get in the store here doesn't taste anything. Silk Vanila sounds delicious. Maybe I have to be more of a detective in the store shelves and find one that tastes good :-)

Lilja

Post by **tex** » Sat Jan 17, 2015 9:16 am

Lilja,

I agree that the Silk Vanilla Almond Milk has a great flavor. The Original version, by comparison, doesn't appeal to me at all.

Tex