Comment by clockworklauren
1 year ago
Your comment has helped me immensely... I have some degree of lactose sensitivity (can eat cheese and ice cream but cant drink milk), and when I have optimistically tried lactose free milk in the past it has upset my stomach just the same as the normal milk would. What you mentioned about the production of lactose free milk is something I had wondered, how could they actually remove the lactose. anyways thanks for you comment I will go down a research rabbit hole of galactose
Why don’t you start by reading the ingredients on what you’re drinking… it’s milk + lactase (the enzyme in question)
I do read the ingredients. And have worked through several processes of elimination to try and figure out the cause, however it's not at easy as a simple process of elimination as several aspects of the FODMAP triggers overlap in symptom so it is hard to pinpoint.
This is overly dismissive. I wouldn't expect everyone to know that lactose + lactase = glucose + galactose. I do, but I studied molecular biology.
>This is overly dismissive.
Not my intention at all. Quite the opposite. I only mean to point out that some valuable (hard-fought) tools are there, literally at our fingertips, to take greater control over our diets and lifestyles, and I wish more were aware of them! The information is not hiding.
If you drink something like "lactose-free milk" or feed your kids "50% reduced-sugar juice" I encourage the intellectual curiosity to understand what it is that makes it different from the regular kind - be it lactase or stevia or whatever else. And more often than not the answer is found in the ingredients label
I didn't know about it until I put on CGM and noticed the spikes. Then used google to figure it out. Which is also why I think it is useful to try putting CGM for couple of weeks just as a learning experience.
Most people will never have CGM on and hence no way to really understand how different food they eat influences their blood glucose.