Lactose Intolerance

Meron pa po bang Lactose Intolerant sa PB?  Napansin ko lang kasi na medyo palala na ng palala ang Intolerance ko - eto po yung pangit na reaction sa gatas o dairy product.  Dati kasi pag naka-inom ako ng gatas, diretso na sa banyo.  Ngayon, e iba na ang reaction ko mas automatic na - walang tigil na kong duduwal pag merong gatas.  So talagang iniiwasan ko na ang gatas, actually sobrang di ko na ma-take.

Kakainis nga e, daming masasarap na pagkain na merong gatas - ice cream, cake, at marami pang desserts.  Samahan pa ng ibang white sauce pasta sayang. 

Pag gusto ko talaga ng pagkaing may gatas, meron namang gamot (Lactaid).  Pag gusto kong pumayat, iinom lang ako ng gatas =).  Mas madali na rin ngayon para sa amin - dami ng restaurants ang merong menu na walang gatas. 

Pinagtatakahan ko, gatas bawal sa akin pero favorite ko ang Keso.  At wala akong masamang reaksyon sa keso, e dairy yun.  Kumakain din ako ng Yogurt, OK din.  Anchor, Danes, o Lurpak na mga butter OK rin sa akin. 

Eto pala ang dahilan:

Butter. The butter-making process separates the majority of milk's water components from the fat components. Lactose, being a water soluble molecule, will still be present in small quantities in the butter unless it is also fermented to produce cultured butter.


Yogurt, Frozen Yogurt and kefir. People can be more tolerant of traditionally made yogurt than milk, because it contains lactase enzyme produced by the bacterial cultures used to make the yogurt. Frozen yogurt, if cultured similarly to its unfrozen counterpart, will contain similarly reduced lactose levels.
Cheeses. Traditionally made hard cheese (such as Emmental) and soft ripened cheeses may create less reaction than the equivalent amount of milk because of the processes involved. Fermentation and higher fat content contribute to lesser amounts of lactose. Traditionally made Emmental or Cheddar might contain 10% of the lactose found in whole milk. In addition, the traditional aging methods of cheese (over 2 years) reduces their lactose content to practically nothing. [60] Commercial cheese brands, however, are generally manufactured by modern processes that do not have the same lactose reducing properties, and as no regulations mandate what qualifies as an "aged" cheese, this description does not provide any indication of whether the process used significantly reduced lactose.