The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Saturday, March 13, 2010

Report from the LI Conference, part 11 [Lunch]

Bethesda, MD, was still recovering from the giant snowstorms of the previous weeks, with sidestreets lined with cars that nobody had bothered digging out from the packed snow thrown up by the plows. That Monday of the conference was chill and rainy and thoroughly miserable (as I found later that day, when I missed a shuttle bus back to my hotel by moments and waited 25 minutes for the next one to arrive, having only a sport coat to break the cold). The good news is that the NI thoughtfully held the conference in a building containing a major cafeteria. The bad news - or at least the comical news - occurred just as the entire conference descended on the cafeteria only to find that the last tray had been scarfed by the NIH's normal inhabitants. The distinguished group balancing plates, soup bowls, bottles, and silverware on top of briefcases, purses, and coats looked more like extras from a Laurel and Hardy movie.

I managed to snag the last seat at a crowded table of the large Lactaid contingent plus Alan Kligerman. We had a mutual admirefest (I have fans, who knew?) and the conversation was lively, if heavy on shoptalk.

Since none of the questions I asked in any of the discussion periods had been answered (nobody has any idea of the duration, rate, or variation of the time it takes to lose lactase production, e.g.) I thought I'd try a more practical question given the expertise I had on hand.

I've been asked multiple times why no lactose-free powdered milk is available to consumers. Alan said that it simply doesn't work. When lactose-free milk is dried, the result is brown, smelly, and bad-tasting.

What likes heat? Chocolate. All the Lactaid people agreed that the chocolate milk Alan had created was one of their best-tasting products, because chocolate loves heat.

So next time you each for a lactose-free carton of milk, try the chocolate. It has approval from on high.

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