Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or 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.

Sunday, August 31, 2008

Answers to Questions from Readers, Part 18b

Q. Is "Lecithin" a lactose milk product? It seems as if it is derived from a Latin root word for milk, and therefore I am afraid to eat anything containing it without taking a lactase tablet.

A. My dictionary shows it as coming from the Greek for egg yolk, which is quite correct. It has nothing to do with milk.

Q. I have noticed on frozen yogurt labels that most lack acidophilus. Does acidophilus lose something in freezing?

A. If you look at most yogurt packages, you'll see a label or a seal that takes about "live and active cultures." If the cultures aren't live then they won't do much of anything for you. Frozen yogurt has a problem this way. It's not quite as simple as saying that freezing kills the cultures - it seems to depend more on the exact manufacturing process as well as on how much culture is used - but finding frozen yogurt that is as tolerable as regular yogurt is going to be hit or miss. I know that I sometimes have very different reactions even to a familiar brand. All you can do is try different brands to see if one works.

Q. How many grams of lactose in a "serving" of milk chocolate?
A. I've never seen a number. I suspect that's because recipes for milk chocolate can vary sufficiently that analysis of any one is not very meaningful. For what its worth, there's probably a lot more chocolate than milk by weight in milk chocolate. A 1 ounce candy bar would therefore have much less than a gram of lactose. Not very much.

Q. I keep seeing ingredients like malted barley, malted this and malted that. I used to drink malts and malted milk when I was young. Is there any kind of milk in "malt"?

A. The only milk in malted milk is in the milk. Any malt by itself should be milk-free. And "malted" barley or any grain merely means sprouted grain.

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