RE: How to live healthy? Part 5: What should I do?
Hey Alex,
nice to see you here again.
And thank you very much for your reply.
Could that just mean there's more studies on them?
Of course, it could be the case. But the more data available the more reliable is the outcome.
About the problems with the milk
I do have the same problems. In many cheeses, the bacteria consume the lactose. Therefore, you often have no trouble with cheese. In the case of yogurt, I'm not sure. I'm buying lactose-free yogurt in general. But I know what you mean I often made the same observations that in some products which should be harmful to me I felt nothing. Whether this as to do with the consistency I can't answer. You should ask people who are more familiar with this subject.
Thanky you very much
and merry
X-Mas
See you next year
Chapper
Here in Cyprus we only have 2 real yogurts (i.e. milk + culture): strained Greek cow's yogurt (very thick), and slightly acidic sheep's/goat's yogurt (more runny). Everything else is what I call 'fake yogurt' (reconstituted milk, gelatin, protein powder, and these are just some of the things I can pronounce - I don't touch those). So maybe that plays a role, since thickness = less milk, dunno.
Merry Xmas to you too!
Ask your local good supplier whether he can offer lactose-free products. Here in Germany it began very slowly but today you get this stuff everywhere.
Merry X-Mas again
Chapper
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I tried lactose-free milk and it caused more issues than usual! I tried coconut milk with yogurt cultures, it was nice, but had all sorts of additives (even tho it was gluten- and lactose-free). Generally we don't have as much variety/choices here as in most EU countries.