Lactose or milk sugar (Latin lac, lactis, milk and the suffix-ose for sugar) is a sugar contained in milk and all milky products.

Lactose is a form of disaccharides (double sugar). In order to exploit the milk sugar, it has to be split during digestion into its two monosaccharaides, galactose (mucus sugar) and glucose (dextrose). This is the task of the enzyme lactase. If the enzyme lactase is lacking – or if only partially present – the lactose reaches the colon unsplit and broken down by bacteria into lactic acid, acetic acid and methane.

The ALCAT Test™ identifies sensitivity or intolerance to casein and whey: Casein is the name for the milk protein, that does not get into the whey and is, for example, be processed into cheese. Whey is the residual liquid, which is produced during the manufacture of cheese. It is the liquid part that can be secreted by the coagulation of milk into cheese or cottage cheese. Whey is composed of 94% water and 4-5% milk sugar (lactose). Therefore, in case of a whey-intolerance it is important, to eliminate lactose containing foods.

Lactose/whey and casein is only present in animal dairy products from cows, sheep or goat milk.

However, “milk is not milk”. The raw milk of organic “grassland cows” is only pasteurized to kill bacteria and pathogenic germs. Therefore it still contains a high proportion of essential fatty acids (omega 3 and linoleic acid), positive intestinal bacteria, amino acids, folic acid, B vitamins, vitamin C and enzymes. The positive health effects on the immune system and good digestion were proven in the so called Parsifal study in 2006* infoParsifal study in 2006*About 35 researchers from 5 EU countries (Sweden, Switzerland, Germany, Austria, Denmark) studied the association between allergic disorders and nutrition on 15,000 children. The outcome was that children who regularly drank milk directly from farmers (unpasteurized, unprocessed farm milk), suffered less from hay fever and asthma and were generally healthier. These children showed 10% fewer allergies than non-farmer-children who had in 43% cases allergies or sensitivities. Another important positive role played the contact with animals and the dusty barn air. Internet-Link: http://www.agrar.uni-kassel.de/bdl/dokumente/Dannwischklein.pdf

The milk of the “high performing staple cow” is, of course, more durable but because of the homogenization process is a “deadened” food.

Only in vegetable “milk products” no lactose is present, such as Almond, oat, coconut, soy or rice milk. Also those can be tested with the ALCAT Test™ to exclude a possible intolerance.

References:

Wikipedia, NMI Portal

Maria Röllinger: Milch besser nicht! Jou-Verlag, Erfurt 2004

Baars/Dusche/Werren: Erforschung des Lebendigen. Verlag Lebendige Erde, Demeter e.V., Darmstadt 2009