By Nancy Johnson Horn, Editor
A curious thing happened to be a couple of months ago, I started having trouble digesting milk. Since I am a huge lover of dairy and make a lot of meals with dairy for my family, I was completely taken by surprise. So I switched to lactose free milk and almond milk. While almond milk works well in some recipes, it can’t take the place of milk in other ones. But LACTAID can — and this is my choice for lactose-free milk. I did try the store brand of the lactose free milk and I just couldn’t take it as well. When The Motherhood contacted me recently to ask me to participate in a campaign with LACTAID, I knew it was a fit. (Read More after the jump).
We had an amazing webinar with Melissa D’Arabian this week. This chef and television host, who I met last year at an event at the Cooking Channel (here’s that recap) is also the author of the NY Times best selling cookbook, Ten Dollar Dinners, and mom to four girls. Her husband and one of her daughters are lactose intolerant. Melissa was already buying LACTAID for her family when LACTAID contacted her to work with them — which I liked hearing, because her partnership with LACTAID is authentic.
Michelle Harrington, Registered Dietitian and LACTAID® Regulatory and Nutritional Affairs Manager, also participated in the webinar. Michelle also serves as a Pediatric Dietitian at Children’s Hospital in Philadelphia.
Lactose is the major carbohydrate in milk and other dairy foods. It consists of two simple sugars – glucose and galactose. Lactose must be broken down into glucose and galactose by the intestinal enzyme lactase before it can be absorbed by the body. If you’re lactose intolerant, you don’t produce that natural enzyme, lactase, which breaks down lactose (sugar in milk). The amount of lactase your body produces will determine how much lactose your body can break down. Everyone has different levels of lactose intolerance. Many people develop a lactose intolerance later in life (like I just did).
LACTAID’s Products serve to help people who have a lactose sensitivity to digest dairy products without stomach discomfort so they can enjoy the taste of dairy. They provide the lactase that the body can’t produce enough of, which helps break down lactose. LACTAID® Dairy Products are 100% real dairy, just with a natural yeast-derived enzyme added called lactase.
- LACTAID is real milk – 100% lactose free – with the same nutrient profile
- The lactase enzyme is added to the milk to break down the lactose, resulting in a slightly sweeter taste
- LACTAID provides 500 mg of calcium in each 8 oz glass— you only need two glasses of LACTAID to get your day’s worth of calcium requirements (a regular 8 oz glass of milk has 300 mg of calcium)
Did you know that LACTAID makes ice cream?
- Available in 5 flavors: Chocolate, Vanilla, Cookies & Cream, Strawberries & Cream, Butter Pecan
- All flavors of ice cream except for Cookies & Cream are gluten free
- Half-cup of chocolate ice cream is 160 calories and 8 grams of fat
Find the nutrition info here: http://www.LACTAID.com/products
Tips for eating with Lactose Intolerance:
Important note: if someone who is lactose intolerant consumes products containing lactose on an empty stomach, they will be more prone not to tolerate it. Eating lactose with other food will help you digest it more easily.
Many lactose-intolerant people find that yogurt doesn’t bother them.
- Yogurt has live and active cultures in it that help digest the lactose.
- Greek yogurt has double the protein and fewer carbs, which means less lactose and easier to digest
- If tolerated, yogurt is a great way to get nutrients and calcium needed in an everyday diet!
Rule of thumb for eating cheese: the harder the cheese, the less moisture or whey in it—as a result, the less lactose in it.
- Always choose the aged cheeses, as they are lower in lactose.
- Aged Cheddar, Gruyère, Pecorino and Swiss cheeses have less lactose in them.
Melissa suggests introducing these aged cheeses back into your family’s diets in small amounts to see how much they and/or you are able to tolerate. Interesting fact: butter is low in lactose – no need to cut it out of your diet (unless you are doing it for health reasons).
Cooking with LACTAID:
Did you know that you can cook with LACTAID’s products? This is great, because I can make pancakes and other recipes for my family using LACTAID (so I can partake also).
Melissa recently made breakfast recipes using LACTAID on the Today Show with Kathie Lee & Hoda.
Check out her recipes for Lactose Free Blueberry Muffins and Lactose Free Almond Mocha Ice Coffee. While the taste of LACTAID is slightly sweeter, usually you can’t notice if you add it to a recipe.
Melissa gave us the tip to substitute LACTAID for cream in recipes, add in a teaspoon of corn starch (this would be the same for any milk. If you want to substitute lactose-free milk for buttermilk, add vinegar.
Curious about LACTAID? I’m giving away one coupon good for any LACTAID product up to $5.99.
Thank you to The Motherhood and LACTAID for sponsoring this post. As always, all opinions are my own.