tag:blogger.com,1999:blog-139391002024-03-15T21:10:09.371-04:00Planet LactoseThe latest news on avoiding dairy products if you are lactose intolerant, have milk allergies, are a vegan, or want to keep kosher.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.comBlogger1507125tag:blogger.com,1999:blog-13939100.post-24085598626359986582016-11-16T16:33:00.004-05:002021-01-16T11:17:28.823-05:00Lacto-FreedomHi everyone. I don't often post to this blog any more because there's little new to say and you can get most of the information easily online. I do still answers questions regularly at stevecarper @ cs.com. Is mascarpone a low-lactose cheese? Yes. Does blood from injured cows get into milk, making it undrinkable to Orthodox Jews? No, it might have happened in some very rare cases but the milk supply is safe. <br />
<br />
And if people send me news updates to what I've already posted about I pay attention.<br />
<br />
Well, back almost three years ago I posted <a href="http://planetlactose.blogspot.com/2014/01/lacto-freedom-sometime-in-future.html" target="_blank">Lacto-Freedom - Sometime in the Future?</a> That told the story of Ken Manzo, who was trying to raise money for a new probiotic to prevent the fermentation of undigested lactose in the intestines. Since that's the reason most people get gas pains from lactose, that would be very big news.<br />
<br />
He just emailed me to let me know that he succeeded. <a href="http://www.lactofreedom.com/" target="_blank">Lacto-Freedom</a> is available for sale. That's remarkably quick for a new product.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M1vpWdmKydOzB96QOFr1iMhh83YYX1yIaWuvQi6a8I9nbv7-Rv6D9nfEk7pDFOHhYJ8YalsT8jxVxk2TiedbV1BNDMsM15L2-6nZ-LT8DPgBf7iNAtytXKcSX7Ui0G5o7qhW/s1600/Lacto-Freedom+probiotic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M1vpWdmKydOzB96QOFr1iMhh83YYX1yIaWuvQi6a8I9nbv7-Rv6D9nfEk7pDFOHhYJ8YalsT8jxVxk2TiedbV1BNDMsM15L2-6nZ-LT8DPgBf7iNAtytXKcSX7Ui0G5o7qhW/s320/Lacto-Freedom+probiotic.jpg" width="205" /></a></div>
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Here's what he says on that site:<br />
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<div class="s4" data-content-padding-horizontal="0" data-content-padding-vertical="0" data-exact-height="284" data-reactid=".0.$SITE_ROOT.$desktop_siteRoot.$PAGES_CONTAINER.1.1.$SITE_PAGES.$xka0p_DESKTOP.1.$comp-iuvzh857" id="comp-iuvzh857" style="height: 284px; left: 220px; position: absolute; top: 1684px; width: 540px;" title="">
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<blockquote class="tr_bq">
<div class="font_8">
<b><span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif">Lacto-Freedom Probiotic</span></span></b></div>
<span style="font-size: x-small;">
</span><br />
<ul class="font_8" style="font-family: verdana, geneva, sans-serif;">
<li>
<div class="font_8">
<span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif">Aids in the digestion of lactose containing foods.*</span></span></div>
</li>
<li>
<div class="font_8">
<span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif">Take it for only 7 days and effects last for months.</span></span></div>
</li>
<li>
<div class="font_8">
<span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif">Enjoy your favorite dairy foods without the discomfort associated with lactose sensitivity.</span></span></div>
</li>
<li>
<div class="font_8">
<span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif">Patented, developed by a pharmacist</span></span></div>
</li>
</ul>
<span style="font-size: x-small;">
</span><br />
<div class="font_8">
<span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif"><span class="wixGuard"></span></span></span></div>
<span style="font-size: x-small;">
</span><br />
<div class="font_8">
<b><span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif">Lacto-Freedom Probiotic:</span></span></b></div>
<span style="font-size: x-small;">
<span face=""verdana" , "geneva" , sans-serif">A
new and unique patented probiotic that aids in the digestion of lactose
containing foods, designed specifically for people with lactose
sensitivity.* After taking the probiotic for only 7 days, it stays in
the intestines and produces lactase and reduces or eliminates the issues
associated with lactose products for months so you can enjoy dairy
without the discomfort. ...</span></span><br />
<span style="font-size: x-small;"><span face=""verdana" , "geneva" , sans-serif"></span></span><br />
<h2 class="font_2">
<span style="font-size: x-small;"><span style="font-weight: bold;"><span face=""verdana" , "geneva" , sans-serif">How it works:</span></span></span><span face=""verdana" , "geneva" , sans-serif"><span style="font-size: 20px;"><span style="font-size: x-small;"> </span></span></span></h2>
<h2 class="font_2">
<span face=""verdana" , "geneva" , sans-serif"><span style="font-size: 20px;"><span style="font-size: x-small;"><span style="font-weight: normal;">The intestinal
lining is made up of billions of bacteria, both good and bad.
Probiotics are supplements which contain “good” bacteria and when
consumed add beneficial bacteria to the intestines. We developed a
probiotic that stays in the intestines, produces lactase, and allows the
body to more efficiently digest lactose for months, so you can enjoy
dairy without the discomfort. </span></span></span></span></h2>
</blockquote>
<br />
A clinical study was done by Celprogen Inc. but consisted of only 8 test subjects. I wish that number was higher. Subjects ate a normal diet but submitted to "milk challenges" - drinking an eight ounce glass of milk and reporting their discomfort level. That discomfort shrank for the eight weeks in the trial.<br />
<br />
A bottle of 21 Lacto-Freedom capsules costs $24.99 and can be ordered using the Buy Now button on the information page. Shipping is $2.99 in the U.S. If you're not in the U.S. the software should generate a shipping rate for you. You can also find Lacto-Freedom on Amazon, but the shipping is higher there. It is only available online.<br />
<br />
Standard disclaimer. I have not used this product or know anyone who has. Please read all the <a href="http://www.lacto-freedom.com/about-lacto-freedom" target="_blank">information on the site</a> before ordering. Follow all directions when taking the product. There is a <a href="http://www.lacto-freedom.com/contact-us-1" target="_blank">contact page</a> if you have further questions.<br />
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If you try it, please let me know what happens, whether it works or doesn't or winds up somewhere in the middle. I have to approve comments so they may not show up instantly, but I'll get to them and post anything I receive. (Except trolls and spam, of course. You get nowhere.)Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-63510024863084872082015-02-14T12:32:00.000-05:002015-05-29T11:54:32.983-04:00Dark Chocolate May Contain Milk Says FDAThis is your Valentine's Day nightmare. You indulge yourself in a pricey bar of sumptuous dark chocolate. Dairy-free is on the label. But the palpitations you feel aren't from Cupid's arrow but from anaphylactic shock.<br />
<br />
The U.S. Food and Drug Administration (FDA) recently ran a study on <a href="http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm433555.htm" target="_blank">100 dark chocolate products</a>. Many of them contained milk, some in levels high enough to be a serious problem to many who are allergic to milk proteins.<br />
<br />
Labeling on the chocolates was inconsistent. Some did say that they "main contain traces of milk." Others, however, said definitively that they were "dairy-free" or even "allergen-free." Many had no warning labeling of any kind.
<br />
<blockquote class="tr_bq">
<h4>
What the FDA Study Found</h4>
“First of all, milk-allergic
consumers should be aware that a high proportion of the dark chocolates
we tested contained milk, even when the label failed to list milk as an
ingredient,” [Binaifer Bedford, M.S., an <a href="http://orise.orau.gov/about-orise/">Oak Ridge Institute for Science and Education (ORISE)</a> fellow at FDA] says. Of greatest concern are chocolate samples
that have no statement regarding milk on the label or have
inconsistencies in the label. Several of the chocolates labeled “dairy
free” were also found to contain milk.<br />
<br />
Results included:
<br />
<ul>
<li>While
dark chocolates labeled “dairy free or allergen-free” were the least
likely to contain milk, two out of 17 of these products were found to
contain milk.</li>
<li>All seven bars that declared the presence of milk
on the label contained milk; however, 55 (59%) of 93 bars without any
clear indication of the presence of milk also were found to contain
milk.</li>
<li>Six out of the eleven chocolate products labeled “traces
of milk” contained milk at detectable levels high enough to potentially
cause severe reactions in some individuals.</li>
</ul>
</blockquote>
What can you as a consumer do when a manufacturer lies to or misleads you? The FDA has a few recommendations, which are far less than perfect yet may make a difference in the long run.
<br />
<blockquote class="tr_bq">
[C]onsumers can find out <a href="http://www.fda.gov/safety/recalls/default.htm">what products have been recalled recently at FDA’s website</a> and at the <a href="http://www.foodallergy.org/alerts">Food Allergy Research and Education (FARE)</a> website.Consumers can also inform FDA about undeclared allergens by contacting the agency’s <a href="http://www.fda.gov/safety/reportaproblem/consumercomplaintcoordinators/default.htm">consumer complaint coordinator for your state</a> or by <a href="https://www.accessdata.fda.gov/scripts/medwatch/">reporting food-allergic reactions online</a>. </blockquote>
<br />
Research, read, complain. Three little words not quite as romantic as I Love You, but they may change your life just as dramatically.<br />
<br />
UPDATE: May 29, 2015<br />
<br />
Good news for Jeff Bezos. Old media apparently is still powerful, driving news on the Internet. This three-month-old announcement has suddenly spawned articles on numerous sites. The only possible reason I can find is that Roberto A. Ferdman of the <i>Washington Post's</i> Wonkblog just put out an article about it. Always glad to see important findings reach a larger public, but this is a tiny bit scary. A consumer-friendly handout from the FDA takes three months to go the ten miles from the FDA compound to the Washington Post building? Really? Are there other things in that pipeline that Ferdman should be getting to? I'm an old-line print advocate and newspaper reader but this is an example of the superiority of a Google News feed.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com5tag:blogger.com,1999:blog-13939100.post-23405120935477648302014-12-02T23:25:00.001-05:002015-02-14T12:34:47.717-05:00Coke's New Milk Is Lactose FreeI haven't been back to this blog in a very long time, which means I have to apologize to all those commenters who got hung up by my needing to approve comments.<br />
<br />
One big reason I stopped posting here was that nothing was left to be said. After 1500 posts, I found I was repeating myself. That's not fun.<br />
<br />
So if I'm back, there must be big news. I mean, really BIG news in the lactose free world.<br />
<br />
What could possibly be bigger than the biggest soft drink company in the world rolling out a line of lactose-free milks?<br />
<br />
Here's the brief version, as given by Christopher Seward on <a href="http://business.blog.ajc.com/2014/12/02/coca-cola-rolling-out-no-lactose-milk-product/" target="_blank">The Atlanta Journal-Constitution Biz Beat Blog</a>:<br />
<blockquote class="tr_bq">
<br />
Atlanta-based Coca-Cola Co. has the largest-selling soft drink brand around the globe and now it’s “got milk.”<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://cmgajcbusiness.files.wordpress.com/2014/12/cokemilk2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cokemilk2" class="alignleft size-medium wp-image-354" height="200" src="https://cmgajcbusiness.files.wordpress.com/2014/12/cokemilk2.jpg?w=300&h=200" width="300" /></a></div>
Sandy
Douglas, president of Coca-Cola North America, recently said at a
Morgan Stanley Global Consumer Conference that Coca-Cola will roll out a
no-lactose milk product that will be in stores in late December.<br />
<br />
Douglas called Fairlife, the name of the new product, “the
premiumization of milk.” According to a transcript of his appearance,
the executive said the product tastes better than regular milk and is
better for you due to “a proprietary milk filtering process that allows
you to increase protein by 50 percent take sugar down by 30 percent and
have no lactose.”<br />
<br />
But Fairlife won’t be cheap. “[We’ll] charge twice as much for it as
the milk we used to buying in a jug,” Douglas said, according to Seeking
Alpha transcript of his remarks. A price was not provided.</blockquote>
<blockquote class="tr_bq">
Coca-Cola has been investing more in non-carbonated beverages such as
juices and teas, given a decline in soda sales not only for the company
for also for its competitors, especially in North America as
health-conscious consumers seek out more nutritious alternatives.</blockquote>
<br />
<a href="http://fairlife.com/what-we-make/#fairlife-purely-nutritious-milk" target="_blank">Fairlife</a> is a Chicago company that also makes Core Power lactose-free protein drinks and has partnered with Pinkberry on yogurt development.<br />
<br />
They have a long section of FAQs on this new milk.<br />
<blockquote class="tr_bq">
<h4>
Is fairlife purely nutritious milk™ real milk?</h4>
Absolutely! It’s 100% real with amazing taste and better nutrition because of our nifty filtration process. <a href="http://fairlife.com/what-we-make/#cold-separation-link">Watch our short video</a> to see how it’s done!<br />
<h4>
Where does the extra protein and calcium come from in fairlife purely nutritious milk™?</h4>
It comes directly from the milk! We filter our milk into its five
components (water, butterfat, protein, vitamins & minerals, lactose)
and then recombine them in different proportions. So we never need to
add protein or calcium powders – it’s already in the milk!<br />
<h4>
Is fairlife purely nutritious milk™ natural?</h4>
Our skim and 2% milks are natural, but our chocolate milk is sweetened for your pleasure.<br />
<h4>
Is fairlife purely nutritious milk™ organic?</h4>
Just like organic milk, we never treat our cows with rBST growth
hormones. However, we offer them 24/7 shelter and protection from the
elements, while organic milk cows aren’t able to have the same luxury. <a href="http://fofarms.com/">Visit our flagship farm</a> to see our industry-leading sustainability and cow comfort in practice.<br />
<h4>
Is fairlife purely nutritious milk™ safe for kids?</h4>
Sure! After all, it’s real milk. It has as much protein as a typical
greek yogurt, with 50% more calcium and half the sugar of ordinary
milk. It’s a nutritious part of a daily diet for all ages.<br />
<h4>
Why does fairlife purely nutritious milk™ have a longer shelf life than ordinary milk?</h4>
It’s simply in the processing. Ordinary milk is pasteurized at a
high temperature for 15-20 seconds. We pasteurize our milk at an even
higher temperature for less time. That gives fairlife much longer shelf
life <i>unopened</i>. After opening, its shelf life is the same as ordinary milk.<br />
<h4>
Where are the fairlife farms?</h4>
We source our milk from the farm families that founded fairlife. These farms are located all over the country, with <a href="http://fofarms.com/">our flagship farm</a> in Fair Oaks, Indiana, open to visitors year-round. Come see us!<br />
<h4>
Why is fairlife purely nutritious milk™ lactose-free and does it taste different?</h4>
Some people find that lactose (the natural sugar found in milk)
upsets their stomachs, so we take it out so everyone can enjoy fairlife.
You won’t be able to taste the difference (unlike other lactose-free
milks).<br />
<h4>
Is fairlife packaging recyclable?</h4>
Yes, our bottles are #7 recyclable. To find out how to recycle your
plastic locally, go to earth911.com, click on ‘recycling search’, select
the ‘plastic’ icon, select #7 plastic bottles and input your zip code.</blockquote>
The national announcement and rollout brought sudden attention to the advertising campaign they ran in test markets in the spring. Fairlife used images from a pin-up girls calendar of models apparently wearing dresses made from milk, a campaign introduced last year by AurumLight.com from photographer Jaroslav Wieczorkiewicz. Multitudes online blasted for the campaign for being sexist, which of course it was, and wondering what pin-up girls wearing milk dresses have to do with selling a new premium milk, which of course is an easily answerable question. Coke is of course not using the already expired campaign.<br />
<br />
There are other and better places to vent outrage. What you need to know is whether the actual product is worthy or not. Molly Blake on the <a href="http://www.today.com/money/fairlife-milk-coke-has-health-benefits-racy-ads-aside-1D80330065" target="_blank">Today show website</a> talked to registered dietitian Michelle Dudash:<br />
<br />
<blockquote class="tr_bq">
“It has a lot of really good qualities,” said Dudash, author of “Clean
Eating for Busy Families.” The beverage boasts it contains 50 percent
more natural protein and 30 percent more natural calcium than regular
milk, as well as 50 percent less sugar.<br />
<br />
And it’s lactose free,” added Dudash, an obvious boon to the millions
of Americans who suffer from an intolerance to lactose and can't enjoy
some of the health benefits that regular milk has been shown to have.<br />
<br />
A diet that includes 8 oz. of milk a day is associated with healthy bones and teeth among other health benefits. <a href="http://www.umass.edu/newsoffice/article/researcher-umass-amherst-finds-diet-rich-calcium-and-vitamin-d-may-decrease-risk-pms" target="_blank">A study by the University of Massachusetts</a> at Amherst found that women can lower their risk of PMS by drinking either skim or low-fat milk all month long.<br />
<br />
But
sales of milk have been flattening out since the 1970’s and half of US
adults don’t drink milk. One reason is that milk is perceived to be
fattening and sugar-filled.<br />
<br />
“Milk isn’t the enemy when it comes to
sugar,” said Dudash. “But for diabetics and anyone who is really
watching their carbohydrate intake closely, the 6 grams of difference
between regular milk and Fairlife can be significant.” <br />
<br />
The added
protein and calcium also make Fairlife attractive, as it’s essential to
have a diet that includes protein from a variety of sources including
lean meats, nuts, seeds and milk.<br />
<br />
“Fairlife, therefore, can be a good item to add to your protein portfolio,” said Dudash.</blockquote>
<br />
Lactose free milk has been available at every major supermarket for years, if not decades. It's normally far more expensive than regular milk mostly because it is made in tiny quantities and so doesn't enjoy the economy of scale that allows regular milk to be sold so cheaply. Fairlife won't change this. It's being billed as "premium" milk, so it may be even more expensive than easily available alternatives. Pricing hasn't been made public yet. The extra protein is a nice selling point, but not a game-changer.<br />
<br />
What changes everything is Coke's marketing power. You'll be borbarded with ads about fairlife (small-f) until milk will run out of your eyes and ears. Bad thing? Nope. That's the only way to build awareness in today's world. (And yesterday's, for that matter. Coke figured it out a century ago.) Let's wait and see what happens when it's in every store.<br />
<br />
<br />Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-83942186844251008412014-03-11T18:01:00.000-04:002014-03-13T22:51:21.003-04:00Raw Milk and Lactose Intolerance Don't MixMilk contains lactose. People with lactose intolerance have insufficient amounts of the enzyme lactase. Therefore, they can't digest all the lactose that's present in milk. The lactose that remains in their intestines creates the problems of diarrhea, gas, bloating, and flatulence.<br />
<br />
This is absolutely straightforward, simple, basic digestion 101. But what if your agenda is to push the miracle of raw milk? Raw milk is milk. People with lactose intolerance can't drink it, right? Wrong. If you make up your own science, you can prove anything.<br />
<br />
You can find this nonsense all over the Internet. Here's <a href="http://douglassreport.com/2008/10/03/can-people-who-are-lactose-intolerant-drink-raw-milk/" target="_blank">one example:</a> from something called The Douglass Report, which is - get this - "Medicine's Most Notorious Myth-Buster." I can't make this stuff up.<br />
<br />
<blockquote class="tr_bq">
<span class="class_hsi_arial_11">But the natural form of lactose
that’s found in real milk (i.e. raw milk) isn’t the problem. Raw milk
contains an enzyme called lactase that helps your body break down and
absorb the lactose. When milk is pasteurized and homogenized, though,
lactase is just one of many enzymes that is killed off in the process.</span><br />
<br />
<span class="class_hsi_arial_11">That’s why most people who are
lactose intolerant find that they can drink raw milk without any of the
uncomfortable side effects that they typically experience when they eat
or drink dairy. Raw milk still contains the lactase that helps your body
properly process lactose.</span></blockquote>
Is that true? Of course not. But it sounds science-y. And hey, there's a study:<br />
<br />
<blockquote class="tr_bq">
<span class="class_hsi_arial_11">The best one I’ve found is a survey
conducted by researchers in Michigan. It’s not ideal, but it’s still
pretty eye opening. The Michigan researchers surveyed 155 people who had
been diagnosed with lactose intolerance, 82 percent of them said didn’t
experience any symptoms when they drank raw milk.</span></blockquote>
Studies are serious science, right? I mean, it would be nice to have a reference to the peer-reviewed medical journal that the study was published in, but you can't expect every little blog post to do footnotes. It's perhaps more of a problem when there was no peer-reviewed study to begin with. The Michigan researchers are the raw milk advocacy organization called the Weston A. Price Foundation. Although advocacy groups can do real research, this one doesn't. The FDA dismissed the study as being methodologically flawed.<br />
<br />
If you've been reading this blog since the dawn of time you already know all this. I talked about that study in 2008, when I looked at a raw milk advocacy article by David H. Gumpert in a posting called
<a href="http://planetlactose.blogspot.com/2008/03/raw-milk-article-long-but-flawed.html" target="_blank">Raw Milk Article Long But Flawed</a>. I followed up in a 2010 post called <a href="http://planetlactose.blogspot.com/2010/11/study-confirms-that-raw-milk-doesnt.html" target="_blank">Study Confirms That Raw Milk Doesn't Work for Lactose Intolerance</a>:<br />
<blockquote class="tr_bq">
<span style="font-size: small;">The folks at the Weston A. Price Foundation, apparently having found
out that no one who is not already a True Believer will swallow a fake
"study" having as much scientific validity as one of those online "test
your own IQ" sites. They hired Christopher Gardner, an associate
professor of medicine at Stanford Medical School to do a real,
controlled study.</span> </blockquote>
<blockquote class="tr_bq">
<span style="font-size: small;">Here's the result you get when you conduct a real study.</span>
<blockquote>
"The
data fail to support our hypothesis that Raw Milk confers some benefit
over Pasteurized Milk in the form of an improvement in the experience of
symptoms of lactose intolerant adults." </blockquote>
Man, I would have loved, loved, loved to have seen their faces as Weston A. Price when they got that piece of news.<br />
<br />
The study findings came out exactly the way any sensible person would have expected, given the known science:<br />
<blockquote>
[P]articipants
went through three eight-day phases during which they consumed
pasteurized milk, raw milk, and soy milk. Gardner notes that "the
severity of the symptoms was virtually identical for the raw vs.
pasteurized milk, while the symptoms of the soy milk were quite a bit,
and statistically significantly, lower." </blockquote>
</blockquote>
<div class="article-title" itemprop="headline">
Why am I bringing this all up again? Nothing's changed, has it? Nope, nothing's changed. But the on-the-ball folks at <i>Time </i>magazine, the ones with the huge salaries and the unlimited research budgets, <i>have just now noticed this study</i>! Seriously. On Time.com on March 10, 2014, I saw this headline, <span style="font-weight: normal;"><a href="http://time.com/17483/study-shows-once-and-for-all-that-raw-milk-doesnt-help-lactose-intolerance/" target="_blank">Study Shows Once and for All That Raw Milk Doesn’t Help Lactose Intolerance</a>. I thought this was so important that I needed to share the news with you. Until I read the article and discovered that it referred to the Gardner study that I reported on <i>four years ago</i>. And Time, Inc., doesn't do any better than the brilliant minds at the Douglass Report in giving sources, cites, times, or context.</span><br />
<br />
<span style="font-weight: normal;"></span></div>
<div class="article-title" itemprop="headline">
<span style="font-weight: normal;">I am not inherently against raw milk. If you can drink milk without symptoms and have a good local farm available that works tirelessly to ensure that their cattle are clean, then raw milk should be just fine for you. The battle to keep cows clean is a difficult one, which is why outbreaks of disease occur and why raw milk cannot be more than a tiny niche in the milk market. My point is smaller and simpler: there is no difference between raw milk and pasteurized milk for people who get symptoms of lactose intolerance. There is no extra lactase; there are no magic probiotics; there is nothing that will counteract the lactose that is 5% of the milk. This is not an anti-raw milk message: it is a pro-good-science message. It was true in 2010, it's true today, it will be true in 2018.</span></div>
<div class="article-title" itemprop="headline">
</div>
<div class="article-title" itemprop="headline">
<br />
<span style="font-weight: normal;"><span style="color: red;"><b>UPDATE:</b> <span style="color: black;">Time did have a reason to discuss the study now, as it turns out. It finally got published in a journal.</span></span></span><span style="font-size: small;"><span style="font-weight: normal;"> <a href="http://annfammed.org/content/12/2/134.full" target="_blank">Effect of Raw Milk on Lactose Intolerance: A Randomized Controlled Pilot Study</a></span></span> by<span class="name" itemprop="name"> Surah Mummah <i>et al.</i>, <i>Annals of Family Medicine</i>, March/April 2014, </span><span class="name" itemprop="name">doi:
<span class="slug-doi" title="10.1370/afm.1618">10.1370/afm.1618
</span>
<cite>
<abbr class="slug-jnl-abbrev" title="The Annals of Family Medicine">
Ann Fam Med</abbr><span class="slug-pub-date" itemprop="datePublished">
March/April 2014
</span>
<span class="slug-vol">
vol. 12
</span><span class="slug-issue">
no. 2
</span><span class="slug-pages">
134-141</span></cite>. Gardner is one of the co-authors. </span><br />
<blockquote>
<b>CONCLUSIONS</b> Raw milk failed to reduce lactose
malabsorption or lactose intolerance symptoms compared with pasteurized
milk among adults
positive for lactose malabsorption. These
results do not support widespread anecdotal claims that raw milk reduces
the symptoms
of lactose intolerance.
</blockquote>
I've removed some of the snarky comments from the original post, although I still feel that Time has an obligation to make some mention of sources in reporting about medical studies. And they are still invited to come here and read.<span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"><br /></span>
</div>
Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-58443689806837273112014-03-03T13:04:00.000-05:002014-03-03T13:04:56.705-05:00Better Tasting Lactose-Free Milk Coming?"The future's so bright, I gotta wear shades."*<br />
<br />
More news about better products maybe possibly hopefully some day coming to a supermarket near you.<br />
<br />
To talk about the future, you know I'm going to start with the past and work my way there slowly. Feel free to skip a few paragraphs.<br />
<br />
Lactase supplements were invented in 1964 by a Dutch company then known as Gist-Brocades. Happy 50th lactase! I don't know what market they were aiming for, since hardly anybody outside of a tiny community of researchers knew about the existence of lactose intolerance, but with high hopes and no fanfare whatsoever the company put out a product called Maxilact. The first Maxilact was a powder that could be added to fresh milk to break down the lactose into glucose and galactose, both simple sugars that the body can easily digest. America got introduced to lactase in the 1970s, when Alan Kligerman bought the rights and started a company now known as Lactaid. Lactase pills are now so common in every supermarket, pharmacy, and discount store that they don't really need much in the way of advertising. Same with lactose-free milks, which use a liquid solution of lactase to break down the lactose before it reaches your body. They can be found everywhere, too, with most major supermarket chains having their own house brand alongside of regional and national lactose-free milk brands.<br />
<br />
Today lactose-free worlds is super-shiny indeed compared to the world of 1978, when I learned I was lactose intolerant. I didn't even hear about Lactaid pills until 1984. Milks arrived later, and they started as 80% or 90% lactose-reduced. True 100% lactose-free milks are newer still.<br />
<br />
So what can be greater than 100% lactose-free milk in a dozen different varieties? How does better-tasting 100% lactose-free milk sound?<br />
<br />
Milk that's had lactase added to it apparently has a problem, a problem named arylsulfatase. Don't feel bad if you've never heard of it. I never heard of it either and I've been studying the field for 36 years. But there it is in Elsevier's <i>Encyclopedia of Dairy Sciences (Second Edition)</i> from 2011. I'm sure it's a steal at $1136 for the ebook edition but fortunately <a href="http://books.google.com/books?id=dXE0ZfUnCKwC&pg=PT4033&lpg=PT4033&dq=arylsulfatase+lactose&source=bl&ots=AmYiBnFAOj&sig=FQ0bmMuYOU4imuXYkDdV94V8-UA&hl=en&sa=X&ei=vLgUU927O4OGyAHT9IDAAQ&ved=0CEQQ6AEwAw#v=onepage&q=arylsulfatase&f=false" target="_blank">this particular page</a> is available at Google Books. Here's the science:<br />
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
[T]he development of off-flavor in lactase-treated UHT (Ultra High Temperature pasteurized) milk is related to the accumulation of ρ-cresol - which when present in minute quantities leads to a severe "medical" or "animal" off-flavor. It was discovered that ther accumulation of ρ-cresol in UHT milk was due to the hydrolysis of sulfanated cresol, which is naturally present in milk, by the enzyme arylsuflanase. Arylsulfanase was introduced in the milk as a side activity in the lactase enzyme preparation, and was found to be present in all commercial neutral lactases. DSM Food-Specialties has recently selected a <i>K. lactis</i> strain [of the yeast used to manufacture lactase] that is devoid of arylsulfanase activity.</div>
</blockquote>
<table cellpadding="0" cellspacing="0" style="width: 100%px;"><tbody>
<tr><td style="padding-bottom: 8px;">Who is DSM Food-Specialties? None other than the current parent company of <a href="http://www.dsm.com/content/markets/foodandbeverages/en_US/products/enzymes/dairy/maxilact.html" target="_blank">Maxilact</a>. It's taken a while, but Maxilact just put out a press release announcing that a European patent for this new strain of lactase has been granted.</td><td style="padding-bottom: 8px;"><br /></td></tr>
<tr></tr>
</tbody></table>
<blockquote>
<blockquote class="tr_bq">
The patent relates to a lactase enzyme, which is free from
arylsulfatase. Arylsulfatase is an impurity found in lactase that
converts components naturally present in milk to cause off-flavor in
lactose-free dairy products, resulting in a limited shelf life. Adding
arylsulfatase-free <a href="http://www.dsm.com/markets/foodandbeverages/en_US/markets-home/market-dairy-lp/market-dairy-milk/market-dairy-milk-lactose.html" target="_blank">Maxilact®</a> to a dairy formulation ensures that off-flavor development is no longer an issue and the shelf life can be extended.</blockquote>
</blockquote>
Only one tiny detail remains open: This new better-tasting milk doesn't appear to exist commercially right now. Certainly not in America. Maxilact is a major player in the small community of lactase so I'm confident that somebody will start using this. Maybe we'll even see a major ad campaign about lactose-free milk, something that hasn't happened in several years.<br />
<br />
The future: you gotta love it.<br />
<table cellpadding="0" cellspacing="0" style="width: 100%px;"><tbody>
<tr><td></td></tr>
<tr><td></td></tr>
<tr><td style="padding-top: 10px;"></td></tr>
</tbody></table>
<br />
*Yeah, that was supposed to be ironic but nobody had the patience for irony in the 1980s. Besides misreading Timbuk3's catchy ditty about nuclear destruction, we also managed to hear only the first line in REM's "The One I Love" (This one goes out to the one I love/This one goes out to the one I've left behind/A simple prop to occupy my time) and make a wedding song of Sting's ode to stalkers "Every Breath You Take" ("I'll be watching you"). Seriously, an entire decade in which nobody bothered to listen to all the lyrics in a rock song. What's really ironic is that the older I get the less nostalgia I have.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-87710338190355034002014-01-18T12:26:00.000-05:002014-01-18T12:26:06.725-05:00Ritter Phamaceuticals Testing New LI Compound<span style="font-family: Arial, Helvetica, sans-serif;">Ritter Phamaceuticals is the firm founded by Andrew Ritter, who has been working to try to reduce or eliminate the symptoms of lactose Intolerance (LI) since he was a high prodigy in a science fair.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Most people here will remember him from Lactagen, a prebitiotic that worked for many and was loudly missed when it went off the market. (See <a href="http://planetlactose.blogspot.com/2011/10/lactagen-no-more.html" target="_blank">Lactagen No More.)</a></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Even before that, Ritter had started the work to test a new compound, RP-G28. (See <a href="http://planetlactose.blogspot.com/2009/09/lactagen-prepares-to-file-for-new-drug.html" target="_blank">Lactagen Prepares to File for New Drug</a>. Whether it should be referred to as a drug is a semantic technicality that is over my head: the point to take away is that it is undergoing formal clinical testing in order to get FDA approval.)</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Drug testing is a long, involved, and expensive process. Progress is being made, though. Ritter just announced through a <a href="http://www.ritterpharmaceuticals.com/ritter-pharmaceuticals-announces-publication-of-lactose-intolerance-phase-2-trial-in-nutrition-journal" target="_blank">press release</a> that RP-G28 made it through a second successful round of tests on people.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;">Ritter Pharmaceuticals, Inc. today announced that <strong>Nutrition Journal</strong>
has published the results of its Phase 2 trial of RP-G28, a proprietary
oligosaccharide under investigation as a potential treatment for
lactose intolerance. The study manuscript entitled, <span style="text-decoration: underline;"><em>“Improving
lactose digestion and symptoms of lactose intolerance with a novel
galacto-oligosaccharide (RP-G28): a randomized, double-blind clinical
trial”</em></span> is the first peer-reviewed presentation of the
protocol, assessments and results which showed that RP-G28 dramatically
reduced the pain and symptoms of lactose intolerant patients.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></blockquote>
<blockquote>
<span style="font-family: Arial,Helvetica,sans-serif;">Publication of this study marks a major milestone in lactose
intolerance research, as it is the first well-controlled Phase 2 study
for a prescription drug candidate for patients with lactose intolerance
(LI). With planning underway to begin advanced clinical trials later
this year, RP-G28 may become the first approved medical therapy for LI.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">“The <strong>Nutrition Journal</strong> publication validates the
work that has been done by our team to provide a meaningful new
therapeutic approach to managing lactose intolerance symptoms, and
helping millions of lactose intolerant people worldwide,” said Andrew
Ritter, president and CEO of Ritter Pharmaceuticals, Inc. “The data
gleaned from this study and our extensive research into colonic
adaptation as a means of treating gastrointestinal disorders are being
incorporated into the design of an advanced clinical program for
RP-G28,” he added.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="text-decoration: underline;">Highlights</span><br />
According to the publication’s results, a majority of the lactose
intolerant patients who began the study with abdominal pain associated
with dairy consumption reported no abdominal pain after taking RP-G28
and their symptom relief was sustained for at least one month
thereafter, which is a statistically significant result. Likewise, the
patients who received the study drug, compared to the ones who received
placebo, were 6 times more likely to claim that, following treatment,
they could consume dairy products free of lactose intolerance symptoms.
See Nutrition Journal, December 13, 2013, Research section (<a href="http://www.nutritionj.com/content/12/1/160" target="_blank">http://www.nutritionj.com/content/12/1/160</a>).</span></blockquote>
<span style="font-family: Arial,Helvetica,sans-serif;">That link goes to the complete study, not just an abstract. A short article in more straightforward English can be found as a .pdf from the pages of the October 2013 FoodTechnology magazine <a href="http://www.ritterpharmaceuticals.com/using-galacto-oligosaccharides-to-improve-lactose-tolerance-food-technology" target="_blank">by going to the link on this page</a>. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">A marketable product, if it gets FDA approval, is still years away, although Ritter appears to be farther along in its testing than <a href="http://planetlactose.blogspot.com/2014/01/lacto-freedom-sometime-in-future.html" target="_blank">Lacto-Freedom</a>. Good news about two major products, preliminary or not, is still good news. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span>Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-65178503025989499232014-01-16T17:35:00.001-05:002014-01-16T17:51:09.779-05:00Lacto-Freedom - Sometime in the Future?<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: normal;">Google News allows you to customize a page for searchwords of your choice. I've been following all the articles that contain the words lactose or lactase for years. All stuff that I said here on the blog years ago - and in my books decades ago. Yawn.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: normal;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: normal;">Then yesterday, bam. A bolt of lightning. A possible new way of attacking the symptoms of lactose intolerance (LI). It's not here yet. You won't see it for years, even if the testing works - and in the real world testing often fails. I still had to share this with you.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: normal;"><a href="http://www.recordonline.com/apps/pbcs.dll/article?AID=/20140115/BIZ/401150329" target="_blank">His invention targets lactose intolerance</a>
<span style="font-weight: normal;">was the title of a story by Jesseca DiNapoli on RecordOnline.com, the website of the Hudden Valley newspaper the Times Herald-Record of Middletown, NY. </span></span></span><br />
<h1 class="articleHead">
</h1>
<blockquote class="tr_bq">
Ken Manzo, who started Manzo Pharmaceuticals in his Shohola home, has a
longer-lasting remedy in development. It's a patented, genetically
modified probiotic supplement called Lacto-Freedom. Preliminary research
on Manzo's invention suggests several doses of the probiotic taken
during a 24-hour period will alleviate the symptoms of the food allergy
for at least three months. ... </blockquote>
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;">People suffering from lactose intolerance can't
digest the sugar found in dairy foods, so it ferments — bubbling into
acids and gases — in the large intestine.</span></blockquote>
<blockquote class="tr_bq">
<span style="font-family: Arial,Helvetica,sans-serif;">Fermentation
causes the stomachache, said Manzo, a pharmacist at Aliton's in Port
Jervis. The genetically modified probiotic in Lacto-Freedom prevents the
fermentation. It stays in the walls of the intestine, properly breaking
down any ingested lactose, he explained. </span></blockquote>
<blockquote class="tr_bq">
<div class="articleGraf">
<span style="font-family: Arial,Helvetica,sans-serif;">"A
regular probiotic produces some lactase," Manzo said, referring to the
enzyme that breaks down lactose. "This one is way more."</span></div>
</blockquote>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Our bodies naturally make lactase in the walls of the small intestine so this mimics the way that our digestive tract should work. It's the failure to make sufficient quantities of lactase that results in the LI symptoms we all know.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_m7TwM-OoRyybPRKm3SphCxW2v782v2o48gTLMpH1TM8rriBpsM3pbjj7jmrSxfd4GFrHDBc-QKG20tfXIo9AAcNVOYq-8lmlm4SxfmcxfSiPi2x64QYDeNjzSdguxrQMwn6/s1600/Ken+Lanzo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Ken Lanzo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_m7TwM-OoRyybPRKm3SphCxW2v782v2o48gTLMpH1TM8rriBpsM3pbjj7jmrSxfd4GFrHDBc-QKG20tfXIo9AAcNVOYq-8lmlm4SxfmcxfSiPi2x64QYDeNjzSdguxrQMwn6/s1600/Ken+Lanzo.jpg" title="Ken Lanzo" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Ken Lanzo</span></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;">Enough science. You want to know if this really works and when you can get your hands on it.Well, it works on rats in preliminary studies. The next stage is ... another rat study. Then maybe a human study. If he can get the funding.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Because this is 2014, he's got a campaign going on Medstartr, a medical version of Kickstarter. You can see it at <a href="http://www.medstartr.com/projects/266-lacto-freedom-probiotic-freedom-from-lactose-intolerance" target="_blank">Lacto-Freedom Probiotic</a>. He needs to raise $50,000. By February 20, 2014. Yeah, that made me blink, too. I wish him luck, but...</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">A couple of other odd things popped up in the newspaper article. He worked with a a California biotechnology company on the first round of testing. That was back in 2006. Why the eight-year lag? Good question.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">And that brings up the question of what Ritter Phamaceuticals, the maker of Lactagen, has been doing. Is Ritter the "California biotechnology company"? Probably not. I have news on that too, which I'll save for tomorrow's article. </span>Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-52746935451595992802014-01-16T16:56:00.002-05:002014-01-16T17:41:37.572-05:00Note to CommentersAs you can tell by the dates, I haven't been keeping up this blog. I started in 2005, had a stroke, and then had to restart it 2006, after I could use both hands again for typing. From that awkward beginning, though, it bloomed and ran 1500 posts for another six years.<br />
<br />
That's a lot of posts on Lactose Intolerance (LI). I covered everything I could think of saying and then started repeating myself. I hate that. Blogs are wonderful fun when you're saying new stuff that people need to know - and a huge boring chore if you're running the same old stuff into the ground. <br />
<br />
The Internet never forgets, so all those words are still available here. If you want them in more convenient form, I collected the really good, new stuff into a book, <i>Planet Lactose: The Best of the Blog, volume 1</i>. You can buy it as an ebook on <a href="http://www.smashwords.com/books/view/78411" target="_blank">Smashwords.com </a>or <a href="http://www.amazon.com/Planet-Lactose-The-Best-Blog-ebook/dp/B005LRY0TO/ref=sr_1_1?ie=UTF8&qid=1389908506&sr=8-1&keywords=Planet+Lactose%3A+The+Best+of+the+Planet+Lactose+Blog%2C" target="_blank">Amazon.com</a> or <a href="http://www.barnesandnoble.com/w/planet-lactose-steve-carper/1113030380?ean=2940011451546" target="_blank">BarnesandNoble.com</a> 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.<br />
<br />
People still read this blog and some of your take the time to comment. Unfortunately, like everyone else online, spam is a problem so I moderate the comments and have to approve them before they appear. I've been doing that only about once a month so some of you have had long waits before your comments appear. I'm sorry about that. I'll try to do better in the future, but I won't promise anything.<br />
<br />
One thing I need to emphasize. I read every comment and I post every comment that isn't spam. Every comment, even the insults. I wish the people who insult me because I stomped on their favorite form of quackery would refute me by citing a medical journal article or similar respectable source, but they never do. Just "It works" followed by an insult. You can judge the value of those comments for yourselves. Others provide actual useful information and I thank all of you. Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-36846746247131279722012-08-08T00:00:00.001-04:002012-08-08T00:01:24.362-04:00Lactase Powder Can Replace Lactase DropsHard to believe, but I started this blog seven years ago. That means I've watched entire generations of products come onto the market, leave, and come back again. It's like watching a time lapse movie of glaciers advancing and retreating.
<p>
The glaciers are back. Or let me set the scene for the new news.
<p>
Everybody who is lactose intolerant should know all about lactase. Lactase is the enzyme that digests lactose, the sugar found in dairy products. Digesting means breaking a complex chemical down to its simplest components: amino acids for proteins, fatty acids for fats, and simple sugars for carbohydrates. Lactose is a sugar, which is a carbohydrate. More importantly, it is a complex sugar, a disaccharide, composed of two simple sugars, glucose and galactose. Lactose is too big to be absorbed into the body through the small intestine, but the glucose and galactose that result when lactase splits it go through easily. Virtually every human - and every mammal - is born with the ability to manufacture enough lactase to digest the lactose int their mother's milk. And most humans - and virtually all mammals - lose that ability as they age. Result: lactose intolerance, defined here as the symptoms produced by the presence of undigested lactose in the intestines.
<p>
Until the 1970s there was absolutely nothing that could be done about this. Then Gist-Brocades, a Dutch pharmaceutical firm, discovered a way to get yeast to produce their own version of lactase, which could be harvested. This wasn't artificial lactase, but the real stuff. Or at least a variant.
<p>
Quick sidenote about enzymes. An enzyme is a catalyst, a chemical that speeds up other chemical reactions without being affected itself. Left alone lactose would still break down to its simple sugars. It might take longer than your lifetime for this to happen, but chemically it must happen. Nothing stays inside your intestines for more than a few days so waiting a lifetime is out of the question. Lactase, though, speeds up the process to near instantaneously. That ability makes enzymes vital to life. The body manufactures some 500,000 of them. Without them your chemistry would simply stall to a stop. And so would you.
<p>
All the enzymes are very complex proteins. And like all very complex proteins lactase can be put together in a multitude of ways. All the lactases work at the primary task of digesting lactose but they can be engineered to work best - i.e., split lactose fastest - under different conditions. Some lactases work best at body temperature and in high acidity. These are used to make the classic lactase pills, capsules, and tablets that you chew or swallow with food. Your stomach is notoriously acidic and always at body temperature.
<p>
That wasn't the first lactase that Gist-Brocades found. That lactase worked best in cool temperature with low acidity. Those happen to be conditions found in a container of milk sitting in a refrigerator. So they marketed the lactase as a powder to be added to fresh milk or other liquid dairy products. Once mixed in, the lactase worked over a day or so inside the milk and could be drunk the next day as lactose-reduced and symptom-free milk.
<p>
Remember, you can't substitute one for the other and expect it to work very well. Don't try to mix regular lactase pills into liquid dairy. There's no harm to doing so, but you aren't going to have low-lactose milk in the end.
<p>
Powders have some disadvantages. The main one that bothered people at the time was that they sometimes didn't dissolve completely, especially if the stirring in wasn't thorough. Powders were on the market for a few years even so. The first version of what then was called "Lact-Aid" was a powder. After a few years, a liquid version was developed. A few drops of liquid dissolved much more quickly and easily than the powders.
<p>
Fast forward to 2008. (Look at that glacier melt!) Lactase drops never were a huge seller and for a time every firm in America stopped making them. Customers had to write away to Canadian firms like Lacteeze to get a supply. I called it <a href="http://planetlactose.blogspot.com/2008/01/huge-news-lactase-drops-return-to-us.html" target=_blank>Huge News!</a> when a firm called Pharmax started making lactase drops available in the U.S. again, saving huge amounts on postage. As I could have told them, the market for lactase drops hadn't increased. They stopped making the drops in 2010.
<p>
Lacteeze made them available the whole time, to be sure, and other U.S. firms now also sell liquid lactase. To my surprise, Pharmax is back in business. Making <a href="http://www.amazon.com/Pharmax-DE06-45-Lactase-Powder/dp/B003WYSZKI/ref=sr_1_1?ie=UTF8&qid=1344397523&sr=8-1&keywords=lactase+powder" target=_blank>lactase powder</a>.
<p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oqlfe0I8_Q1odI-ZZBNUJEq9nftXZIS03VI9TzNS7fiLZQyBl6nZ5-SG5RE71BYwFhmo6IYWk2Xr56jKko_-w0XOFJQUHcUFaiCBu4Q2B9jT-bf4RyL08Jo3uSR0joZAP_S0/s1600/pharmax+lactase+powder.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="274" width="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oqlfe0I8_Q1odI-ZZBNUJEq9nftXZIS03VI9TzNS7fiLZQyBl6nZ5-SG5RE71BYwFhmo6IYWk2Xr56jKko_-w0XOFJQUHcUFaiCBu4Q2B9jT-bf4RyL08Jo3uSR0joZAP_S0/s400/pharmax+lactase+powder.jpg" /></a></div>
<p>
<blockquote>
Product Description
<p>
Lactase Powder 1.6oz Supplement
<p>
Serving Size: 1 scoop<br>
Servings Per Container: 75<br>
Amount Per Serving: Lactase enzyme 12.6 mg(providing 615 LAU lactase units <br>
Other Ingredients: Maltodextrin. <br>
Recommended intake: Add one scoop of Lactase Powder to water or juice prior to consumption of dairy products or as professionally directed. </blockquote>
I'm assuming this means they've developed ways of increasing the dissolvability of the powder. The reviews on Amazon are positive. You can find Pharmax Lactase Powder on many health sites, so no need to go to Amazon. I found the image of the bottle on the <a href="http://www.pureformulas.com/lactase-powder-45-grams-by-pharmax.html" target=_blank>PureFormulas.com site</a>.
<p>
If you want to make low-lactose dairy products at home, probably more cheaply than the fairly expensive store brands, you should give this a try.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com7tag:blogger.com,1999:blog-13939100.post-73498790764057991152012-06-29T10:52:00.000-04:002012-06-29T10:52:00.462-04:00Lactose-Free Milk Is Real MilkThis is a blog about lactose intolerance. I need to say that upfront because I take so many detours to talk about dairy-free products and lifestyles. The problem for those of us who are LI isn't dairy, of course: it's lactose. You can have all the dairy you want if you watch your lactose content, or use lactase to break down the lactose.
<p>
So here I am again, talking about real milk. Not only that, promoting the National Dairy Council. They're not our enemy.
<p>
For the National Dairy Council, lactose-free milk - milk whose lactose has been broken down by added lactase - is as much milk as any other variety. They got Deion Branch - a New England Patriots football player - milk a cow as a promotion. Branch, who's about as expert on milking as I would be, obviously would rather be facing 300 pounds of beef across a line of scrimmage, but comes through in the end.
<p>
You can see the video at this <a href="http://content.usatoday.com/communities/gameon/post/2012/06/video-deion-branch-milks-a-cow-to-promote-lactose-free-milk/1#.T-XU6_W8gsA" target=_blank>page</a>. And if all goes well, I've embedded the video below.
<p>
<iframe width="560" height="315" src="http://www.youtube.com/embed/6ZgiBb0wod0" frameborder="0" allowfullscreen></iframe>
<p>
If all doesn't go well, then try going directly to <a href="http://www.youtube.com/watch?v=6ZgiBb0wod0" target=_blank>YouTube</a>.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-29909751283000544232012-06-25T10:35:00.000-04:002012-06-25T10:35:00.067-04:00GlutenfreeDairyfreeRecipes.comA new website for Gluten & Dairy Free recipes is being launched. (I told you vegans and allergy sufferers that I'd have news for you soon.)
<p>
Linda Rickman, a mom with gluten intolerant kids, is another in the long line of moms who are kindly sharing what they've learned in the kitchen over the years. Rickman's site is <a href="http://glutenfreedairyfreerecipes.com/" target="_blank">http://glutenfreedairyfreerecipes.com/</a>.
<p>
And here's the <a href="http://www.webwire.com/ViewPressRel.asp?aId=157513" target="_blank">press release with the details</a>.
<p>
<blockquote>
Gluten Free Dairy Free Recipes, a new online business based in Colorado, today announced the launch of their website glutenfreedairyfreerecipes.com. This new site aims to provide nutritious and delicious recipes for people who live gluten and dairy free lifestyles.
<p>
Recipe creator and Gluten Free Dairy Free website author Lisa Rickman decided to adopt a gluten and dairy free diet when she discovered a gluten intolerance in her children. Around this time, Lisa had a series of private tests done on each member of her family and determined that three of her family members had the Celiac gene, and the other two had a gluten intolerance.
<p>
Celiac disease is commonly characterized by a gluten and dairy intolerance in its carriers. It is a condition that prevents the small intestines from absorbing certain parts of food, specifically gluten. Gluten is found in wheat, barley, rye, and possibly oats and should be avoided by people with Celiac disease.
<p>
Recipes on the site range from smokin’ good chicken to gluten free pretzels, and also include gluten and dairy free desserts, low calorie shakes, and a bean bread recipe. Something for everyone!
<p>
“As a mom who wants only the best for her children and their health, that means knowing what goes into their food and ultimately their bodies,” says Rickman. “I am constantly cooking for them and with them. My hope is that they grow up knowing what is good for them and that healing can happen through food and taking care of themselves is the best way to honor their bodies. Oh yeah… and that gluten free food can taste amazing too!”
<p>
Gluten Free Dairy Free Recipes aims to accomplish the following:
<p>
• Provide recipes to the gluten and dairy free community on an ongoing basis to support this lifestyle<br />
• Make it easy for those with dietary restrictions to eat healthy and nutritious food<br />
• Recommend our favorite cooking products and ingredients based on experience<br />
• Serve as a convenient, go-to website for other busy parents and individuals who strive to create the healthiest lifestyle possible for themselves and their families<br />
• And help others enjoy their time spent in the kitchen along the way! </blockquote>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinprwVKUT4zoV8O176cKcOCRwUACapk75T1OdKOoaOk6AIhU0bIWbcR4P_bPAvFchIwkYeTnEue29z9Bpn_VS5YpB5i1Daz6zryU5WCY_0SlAojI8me_lo84EPFOvsU0ei7zA8/s1600/gfbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinprwVKUT4zoV8O176cKcOCRwUACapk75T1OdKOoaOk6AIhU0bIWbcR4P_bPAvFchIwkYeTnEue29z9Bpn_VS5YpB5i1Daz6zryU5WCY_0SlAojI8me_lo84EPFOvsU0ei7zA8/s320/gfbread.jpg" width="320" /></a>
<p>
<a href="http://glutenfreedairyfreerecipes.com/gluten-free-bread-recipe-bean-bread/" target="_blank">Gluten-Free Bean Bread</a></div>Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-54645369309421114392012-06-23T10:22:00.000-04:002012-06-23T10:22:30.656-04:00Low-Lactose Milk Straight From the Source"Scientists at a north China university say they have bred the world's first genetically-modified calf that will produce low-lactose milk in two years."
<p>
That ought to make you bolt upright in your seats, and your eyeballs pop out of your head.
<p>
Imagine. Low-lactose milk, low-lactose dairy products, low-lactose everything. That's a dream come true for those of us who are lactose intolerant. (Sorry, allergy sufferers and vegans. You can stop reading now. I'll get to articles for you pretty soon, though.)
<p>
I haven't seen anything about this breakthrough in the U.S. media, but it's big news all over Asia. That first paragraph is taken from <a href="http://news.xinhuanet.com/english/china/2012-06/11/c_131645355.htm" target=_blank>Xinhaunet.com</a>, a Chinese English-news website, under the title of "Genetically engineered, low-lactose dairy calf bred in China."
<p>
A more detailed article can be found on Pakistan's national newspaper's site, <a href="http://www.nation.com.pk/pakistan-news-newspaper-daily-english-online/entertainment/18-Jun-2012/scientists-develop-low-lactose-milk-giving-cows"] target=_blank>The Nation</a>.
<p>
The technique is similar to the one that created Dolly, the closed sheep, back in 1996. Instead of making an exact duplicate, though, one gene is changed so that the cow will produce a "lactose dissolution enzyme" that will break down the milk's lactose into glucose and galactose, exactly as the lactase in a pill does.
<p>
We're still very much in the experimental stage, so don't expect natural Chinese low-lactose milk to show up on your grocery shelves very soon. Only one of the 14 modified embryos made it to calfhood. She has to grow up and start producing milk before we know for sure that the technique is viable and that's a minimum of two years. A herd of low-lactose cows is farther out on the horizon and the generally availability of the milk is in Jetsons territory.
<p>
I'm encouraged by the news, nevertheless. It means that some scientists are actually thinking about the problem of lactose intolerance. Few if any do in the U.S. Here it's a settled issue for a tiny minority and shows no signs of ever growing in interest. Not so in Asia, where several billion LI consumers are becoming a viable market.
<p>
The path won't be easy even in Asia. Any gene changes, even for something as absolutely benign as manufacturing lactase, is like waving red flags at a segment of the population. Genetically modified (GM) foods are going to be a stormy issue all over the world. The discussion of it won't be rational, because it touches on primal feelings on what people fell is "right". And it's absolutely true that GM techniques can result - inadvertently or deliberately - in horrible harm. I know that's true because everything, every single thing, every change, every advance, every invention, every policy, every law, every idea can result - inadvertently or deliberately - in horrible harm. Banning all GM because it can result in harm deprives us of all the amazingly huge piles of good that the technique is also capable of. That's bad science and bad logic. We need to examine issues one by one to determine whether their possible value outweighs the possible ills. Low-lactose cows seem to fall squarely on the side of value. We won't know for sure for many years, but I find this good news to read.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-41651111767920536722012-06-03T17:35:00.001-04:002012-06-03T17:35:48.510-04:00Best Dairy-Free Summer DessertsConsumer Reports is a noted buzzkill, so none of you should be surprised that they gave <a href="http://planetlactose.blogspot.com/2012/05/consumer-reports-downgrades-milk-free.html" target=_blank>poor reviews to a couple of dairy-free frozen treats</a>, as I recently reported.
Those aren't the only treats for us in the world, fortunately. Starre Vartan, the self-titled <a href="http://eco-chick.com/" target=_blank>Eco-Chick</a> (and possibly self-named Starre, although who can tell these days?) reviewed Tofutti and several other brands on the <a href="http://www.mnn.com/food/healthy-eating/blogs/best-dairy-free-summer-desserts" target=_blank>Mother Nature Network</a>. "Best Dairy-Free Summer Desserts" is her title for the article; I'm just reporting.
<blockquote><a href="http://www.coconutbliss.com/" target=_blank>Coconut Bliss</a> (and the Trader Joe’s version of it) is a slightly-coconutty flavored, richly creamy dessert. Seriously delicious, give it a try! It's gluten-free, soy-free, sugar-free and vegan, and I like to mix it with the Cashewtopia (below) for a truly decadent dairy-free experience.<br>
Best Flavor: Chocolate (which pairs ideally with the natural coconut base)
<p>
<a href="http://www.tastethedream.com/products/rd_frozen.php" target=_blank>Rice Dream</a> makes a frozen dessert based on its popular rice-based beverage. While it doesn’t taste like rice, it definitely doesn’t have the fatty, tongue-coating richness of traditional ice cream. Like Rice Dream milk, it has a bit of a watery texture, but not in a bad way; in the summer it feels like a guilt-free and more refreshing version of a heavier dessert. I find it ideal for rich-tasting smoothies and paired with granola for an afternoon snack. <br>
Best Flavor: Creamcicle (great for smoothies with other fruits, totally delicious on its own)
<p>
<a href="http://www.organicnectars.com/" target=_blank>Cashewtopia Gelato</a>, by Organic Nectars is my absolute winner in the non-dairy dessert category. Made from cashew nut milk, it has a crazy-creamy texture and a is very filling, in the way that ice cream is (if you end up eating it for a meal, don’t blame me. And since it's sweetened with agave, it won't hurt your blood sugar, it's made from all raw ingredients, so retains a ton of the natural ingredients' nutrition, and is all organic. LOVE!<br>
Best Flavor: Chocolate Hazelnut (it's a very mild chocolate but that pairs perfectly with the abundant raw hazelnuts in each bite)
<p>
<a href="http://www.tofutti.com/" target=_blank>Tofutti</a>: I don’t love plain old tofutti all by its lonesome – like the tofu upon which it’s based, it really needs to be paired with something else to really ‘pop’ – I like mine with a bunch of berries swirled in (as you can probably tell, I like fruit with my desserts), or made into an ice-cream sandwich. Or you can just buy the famous and beloved Tofutti Cuties, which are mini versions of the traditional ice cream sandwich. Truly a vegan ice cream treat.<br>
Best Flavor: Tofutti Cuties Sandwiches</blockquote>Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com1tag:blogger.com,1999:blog-13939100.post-72747186969074525862012-05-31T08:45:00.001-04:002012-06-03T17:37:46.521-04:00Consumer Reports Downgrades Milk-Free Frozen TreatsIt's not out yet, but you might want to keep an eye out for the July issue of Consumer Reports, which will appear on newsstands on June 5. (Magazines are always dated ahead. The idea is to make them seem fresh on newsstands. Monthly magazines appear early in the month preceding the issue date. Weekly magazines are dated one week earlier than their official publication. This system dates back many decades, to the heyday of newsstands, and now serves mostly to confuse everyone. It won't go away as long as there are print copies, though.)
Anyway, the <a href="http://www.marketwatch.com/story/consumer-reports-the-best-frozen-treats-for-summer-2012-05-31" target=_blank>press release</a> for the issue talked about the article on The best Frozen Treats for Summer.
Non-dairy confections were also covered and they didn't rate very high.
<blockquote>So Delicious Dairy Free Vanilla Minis sandwiches had a mild artificial-vanilla flavor, and the wafers were soft and sticky. Tofutti Dairy Free Cuties Vanilla sandwiches consisted of gummy, artificially flavored innards between sticky wafers that tasted a bit stale.</blockquote>
The full report, which will also cover nutrition information and cost, is available in the magazine and on the website, consumerreports.org, although that requires a subscription for complete access.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com1tag:blogger.com,1999:blog-13939100.post-75847945672935398882012-05-20T00:00:00.000-04:002012-05-20T00:00:02.203-04:00Vegan Is Love Cooks Up ControversyIf you're a regular here, you know that I've tried to make you aware of dozens of books that could be helpful to anyone who wants to control or eliminate the dairy in their dairy. That covers a huge range, from the basics of lactose intolerance to books on keeping kosher to non-dairy cookbooks to almost anything vegan. I've been doing this forever, since the 1990s in fact, when I added the <a href="http://www.stevecarper.com/li/milk-free_bookstore.htm" target=_blank>Milk-Free Bookstore</a> section to my website. (Remember websites? Apparently I don't, given how little updating I've done of mine lately. Most of the information there remains good, though. And just browsing through the titles should give you an understanding of the incredible range of materials out there waiting to be used.)
<p>
So I'm a friend to vegans. Always have been. Except, of course, for the nutty fringes, like PETA. Or Jenny McCarthy. I hate all nutty fringes, of all descriptions and varieties.
<p>
What am I to make of what one child psychologist called "the most disturbing children’s book I’ve ever seen"?
<p>
The book in question is <a href="http://www.amazon.com/Vegan-Is-Love-Having-Taking/dp/1583943544/ref=sr_1_1?ie=UTF8&qid=1337103829&sr=8-1" target=_blank>Vegan Is Love: Having Heart and Taking Action by Ruby Roth</a>
<p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTPGvJUtEUeARoJ3B8GhGrRGCbyX-P74ttSmfJgYM92_06jzukLUCHEvOp6bFHKS9M_LGP6yvIfr78mWuqeBudvKoPh4M9QCGuW2wcuf3I-WsZ7Zjdzk_Z-QtF4eQyltCO7p9/s1600/Vegan+is+love.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="262" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTPGvJUtEUeARoJ3B8GhGrRGCbyX-P74ttSmfJgYM92_06jzukLUCHEvOp6bFHKS9M_LGP6yvIfr78mWuqeBudvKoPh4M9QCGuW2wcuf3I-WsZ7Zjdzk_Z-QtF4eQyltCO7p9/s320/Vegan+is+love.JPG" /></a></div>
<p>
<blockquote>Book Description
<p>
Publication Date: April 24, 2012 | Age Level: 7 and up | Grade Level: 2 and up
<p>
In <i>Vegan Is Love</i>, author-illustrator Ruby Roth introduces young readers to veganism as a lifestyle of compassion and action. Broadening the scope of her popular first book <i>That’s Why We Don’t Eat Animals</i>, Roth illustrates how our daily choices ripple out locally and globally, conveying what we can do to protect animals, the environment, and people across the world. Roth explores the many opportunities we have to make ethical decisions: refusing products tested on or made from animals; avoiding sea parks, circuses, animal races, and zoos; choosing to buy organic food; and more. Roth's message is direct but sensitive, bringing into sharp focus what it means to "put our love into action." Featuring empowering back-of-the-book resources on action children can take themselves, this is the next step for adults and kids alike to create a more sustainable and compassionate world.</blockquote>
<p>
What makes the book controversial? <a href="http://kripalu.org/blog/thrive/2012/05/14/should-your-kids-be-vegan/" target=_blank>Alyssa Giocobbe's blog</a>, which is also where I found the child psychologist's quote, said the book:
<blockquote>explores complex themes like animal cruelty, big agriculture, and world hunger, and while the message is not overly heavy-handed, Roth doesn't dance around the idea that she believes eating meat will destroy the Earth and everyone we love, and soon — a heady concept for a kid, for sure.</blockquote>
<p>
It's unquestionably true that meat takes a larger toll on the environment than plants per unit, although it's not absolutely clear what the net result would be if we had to put many more acres under cultivation in order to go to an all-plant diet. I continue to eat meat myself, without guilt, although I try to keep portions to no more than 4 ounces at a meal. The gigantic servings that are the norm at restaurants and many homes are a waste and a recipe for obesity and health issues.
<p>
As an adult, I can make these choices for myself. Children cannot. I've listed many books that give parents help in putting and keeping their children on vegetarian or vegan diets. You can do this safely and healthily for a child, but you need to be even more vigilant than normal. As Giacobbe wrote:
<blockquote>John Bagnulo, PhD, MPH, who teaches nutrition in Kripalu Healthy Living programs, says that kids can be very healthy as vegans, but it's important to remember that it's not as simple as "just eat plants." For example, a vegan diet for children that is mostly grain, flour, and fruit juice is much more unhealthy than one that's mostly fruits and vegetables with, say, small amounts of fish, he says. "So many vegetarian and vegan parents embark on this journey with the misconception that kids have the same nutritional needs as adults," says John. "Nothing could be further from reality. Kids' brains are developing so fast and there is clear evidence that high-quality essential fatty acids, like those found in oily fish, are a factor in brain development. You can also get these nutrients in raw walnuts, raw pumpkin seeds, freshly ground flax seeds, and power-packed specific greens such as purslane." But getting them is essential. B12 and zinc are also critical.</blockquote>
<p>
This is a New Age-oriented site with heavy amounts of woo making these cautions. I'm quoting it in the hopes that the words coming from her have more of an impact than a warning from an old-fashioned carnivore like me. No matter how you raise your child, do your research. And keep away from the nutty fringes.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-78600802180773018352012-05-15T13:42:00.003-04:002012-05-15T13:42:47.415-04:00Delicardo FoodcardsDelicardo alerted me to a great deal. Because this is the season of <a href="http://planetlactose.blogspot.com/2012/05/food-allergy-awareness-week.html" target=_blank>allergy awareness weeks worldwide</a>, they are giving discounts of their allergy foodcards as celebration. They're a German company but they have an <a href="http://www.delicardo.de/eng/" target=_blank>English-language website</a>.
<p>
<blockquote>DELICARDO Foodcards
<p>
DELICARDO Foodcards are food allergy and intolerance cards, also known as chef cards, dietary cards or restaurant cards, which were made to help people who suffer from adverse food reactions while eating out at home or traveling abroad, the ultimate form of eating out. DELICARDO Foodcards are currently available in Spanish, German and English meaning that most popular destinations are covered and, in the case that cards aren’t available in the desired language, specially translated cards can be ordered in the online shop.
<p>
With your cards you won’t have to eat at the hotel or go through long and complicated explanations with restaurant staff that may or may not understand what is being said.
<p>
For information about the range of cards available click <a href="http://www.delicardo.de/eng/allergies" target=_blank>here</a>.
<p>
Standard DELICARDO Foodcards can be found <a href="http://www.delicardo.de/eng/Foodcard/Katalog" target=_blank>here</a>.
<p>
To create a personalised DELICARDO Foodcard click <a href="http://www.delicardo.de/eng/Foodcard/Bestellen" target=_blank>here</a>.</blockquote>
The site now says that the cards are available in French and Italian as well.
The exact nature of the discount isn't clear at a glance. It may be added when your order is calculated. Poke around the site to see what works best for you.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com2tag:blogger.com,1999:blog-13939100.post-71438589846166459942012-05-13T13:23:00.000-04:002012-05-15T13:25:11.456-04:00Food Allergy Awareness WeekThis week is FAAN's <a href="http://www.foodallergy.org/section/food-allergy-awareness-week11" target=_blank>Food Allergy Awareness Week</a>
<p>
FAAN is of course the <a href="http://www.foodallergy.org" target=_blank>Food Allergy and Anaphylaxsis Newtwork</a>, who is the leading advocacy organization for allergy awareness in the U.S. They do tons of good work and just as importantly make it easy for you to go out and advocate for your needs on a state and local level. The page I linked to in the first paragraph has a variety of links on it that will lead to activities, projects, and materials that will help you.
<p>
Allergy awareness isn't limited to the U.S. either. April saw the <a href="http://www.worldallergy.org/worldallergyweek/" target=_blank>World Allergy Week</a> sponsored by the World Allergy Association.
<p>
Anaphylaxsis Australia has its own <a href="http://www.foodallergyaware.com.au/about-us/" target=_blank>Food Allergy Awareness Week</a> starting May 14.
<p>
<a href="http://www.allergy.org.nz/" target=_blank>Allergy New Zealand</a> follows with its Allergy Awareness Week from May 20-26.
<p>
Not all the attention is on food allergies and less is focused on milk allergy specifically, but all the fuss is worthwhile. Allergies are increasing everywhere and nobody really understands why. The consequences of allergies, especially in children, are severe and real, even if some people make light of the excesses that any movement is heir to. I've written dozens of entries about parents who used their own experiences with their own children to start businesses or organizations to help others. It's a great way to pay forward for the help that all of us have already been given by caring others.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com1tag:blogger.com,1999:blog-13939100.post-79116719170162047382012-04-28T00:14:00.000-04:002012-04-28T00:14:00.057-04:00Omira Oberland-Milchverwertun lactose-free cheeseAnother lactose-free product announcement from DairyFoods.com that I somehow managed to overlook when it first appeared.<br />
<br />
<blockquote class="tr_bq">
Omira Oberland-Milchverwertun lactose-free cheese
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Nl37TJuXKymm1u2s3Uh0s1Howuy8GYuG3oln9yaDWscofc69mZ8pMwLHp7-JgfbYf3Z9HWWJEER0JSti6sXp7zJ2BqzVHE5dABgtBVfNixBCNL37QLoXf92pGMPc6F8Ojy5h/s1600/Omira+Oberland-Milchverwertun.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="133" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Nl37TJuXKymm1u2s3Uh0s1Howuy8GYuG3oln9yaDWscofc69mZ8pMwLHp7-JgfbYf3Z9HWWJEER0JSti6sXp7zJ2BqzVHE5dABgtBVfNixBCNL37QLoXf92pGMPc6F8Ojy5h/s200/Omira+Oberland-Milchverwertun.jpg" /></a></div>
In Germany, Omira Oberland-Milchverwertung GmbH, a dairy that developed
the Minus L Laktosefrei line of cheese, fluid milk and yogurt a few
years ago, continues to grow its dairy products line, as well as expand
use of its lactose-free dairy foods into other products. Most recently,
the company debuted mascarpone cheese, vanilla sauce and ready-to-eat
pudding, all made with its lactose-free milk. There’s also a new instant
cappuccino mix based on a dried milk powder derived from this milk. In
addition, Minus L Laktosefrei mozzarella cheese is being used on a
namesake line of frozen pizzas.</blockquote>
<br />
That's not much information and the Internet for once fails me when I look for more. German speakers can check the company's <a href="http://www.minusl.de/" target=_blank>MinusL lactose-free products website</a> for all their lactose-free milk products.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-57252116164803915302012-04-26T00:40:00.000-04:002012-04-26T00:40:00.521-04:00Pierre's Lactose-Free Ice CreamAs you might imagine, I get a ton of unsolicited email because of this blog. People want to sell my lactose all over the world. Or sometimes they want to ship me lactose in bulk. Or a factory's worth of machinery that could be used to make, well, probably not lactose. Probably not anything I could spell or pronounce.<br />
<br />
And much, much more. DairyFoods.com invited me to subscribe. Yeah, I laughed too, for a second. Then I realized what a wonderful opportunity that was.<br />
<br />
You see, lactose-free milk products are dairy foods. I suddenly had an inside source that gave me announcements about new lactose-free products to share with you. High five.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4YfVAX3fMTtLcYA2DUEmr3p8mTThNNKRCY1bmUuOTct2jt-v-qCqKBBCPphy2YO-SEtmiQaRh4r0j89e403YrGvPTDchD8UC2-S9PwYxJZGtoLgPjCyd7sYnW8Bca52OuVEf/s1600/Pierre's+Lactose_Free_Vanilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4YfVAX3fMTtLcYA2DUEmr3p8mTThNNKRCY1bmUuOTct2jt-v-qCqKBBCPphy2YO-SEtmiQaRh4r0j89e403YrGvPTDchD8UC2-S9PwYxJZGtoLgPjCyd7sYnW8Bca52OuVEf/s320/Pierre's+Lactose_Free_Vanilla.jpg" width="320" /></a></div>
<br />
The latest that popped up over there is Pierre’s Lactose Free Premium Ice Cream. It's not exactly breaking news, since apparently it's been available since early this year. I apologized in <a href="http://planetlactose.blogspot.com/2012/04/good-people-at-kozy-shack-sent-me.html" target="_blank">the last post</a> for not getting the word out about a product as soon as it arrived. I feel a nice sense of warmth knowing that my little one-man tucked-into-holes-my-schedule blog is actually posting new things faster than the leading magazine in the dairy trade industry.<br />
<br />
Anyway, I found the <a href="http://www.pierres.com/" target="_blank"">Pierre's website</a> and everything about their new product line.<br />
<blockquote class="tr_bq">
<br />
<div class="subhead">
Pierre's introduces Lactose Free Premium Ice
Cream</div>
</blockquote>
<br />
<blockquote class="tr_bq">
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10pt;"> Cleveland,
OH – January 18, 2012 – Pierre’s Premium Ice Cream’s
signature rich and creamy </span>taste is now available – lactose free!<span style="font-family: Arial; font-size: 10pt;"> Pierre’s is adding two flavors of Lactose Free
Premium Ice Cream – Vanilla and Chocolate – to its famous
assortment of delicious and innovative ice creams and frozen
treats…satisfying even those who typically avoid ice cream due to
an intolerance to lactose. Lactose
intolerance is caused by a body’s inability to break down the
natural sugars or lactose naturally contained in dairy products.
Pierre’s Lactose Free Premium Ice Cream is made with the freshest,
finest ingredients along with a lactase enzyme, which breaks down
the lactose in the ice cream. Pierre</span><span style="font-family: Arial; font-size: 10pt;">’s Lactose Free Premium Ice Cream, available at most stores
where Pierre’s products are sold, is packaged in specially
designed red Pierre's Premium Ice Cream containers. The containers
feature the words Lactose Free printed in a pattern along the lid
rim along with a bright yellow Lactose Free logo located just above
the scoop.The
new flavors join the lineup as Pierre’s celebrates its 80<sup>th</sup>
year in 2012. The Cleveland-based ice cream company first opened in
1932. Beginning with three flavors, French Vanilla, Swiss Chocolate
and Strawberry, Pierre’s now produces over 55 unique flavors and
sells over 235 different products.</span></div>
</blockquote>
I don't know in what stores you can find Pierre's Lactose Free Premium Ice
Cream. Probably at least in Cleveland, since that's where their factory is. You can get an order (minimum three) sent overnight by calling their 800 number. Details can be found on their <a href="http://www.pierres.com/shoppe01.shtml" target="_blank">Gift Shop page</a>.<br />
<br />Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com2tag:blogger.com,1999:blog-13939100.post-13589495642561114592012-04-22T10:30:00.000-04:002012-04-22T10:31:49.379-04:00Kozy Shack Lactose-Free Dairy PuddingThe good people at Kozy Shack sent me an announcement for their new lactose-free dairy pudding, and I've been dilatory in posting it. So let me make up for that right now.
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGkzsMfAf_iQxboE6LNOp3AA954Vc2Os4HdaO2uNbKSVP2H38uV6AnEqVRp6f0Ea5pRjvwNgzxHZuTI_fp6aeufs_LKtKZRe-w5w8wpgdTHNhRTMdrfPd1Rx1YIVw4YcFdmeq/s1600/Kozyshack1.aspx" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGkzsMfAf_iQxboE6LNOp3AA954Vc2Os4HdaO2uNbKSVP2H38uV6AnEqVRp6f0Ea5pRjvwNgzxHZuTI_fp6aeufs_LKtKZRe-w5w8wpgdTHNhRTMdrfPd1Rx1YIVw4YcFdmeq/s400/Kozyshack1.aspx" width="400" /></a></div>
<blockquote>
Fact Sheet</blockquote>
<br />
<blockquote>
SWEET REVENGE:
FIRST-OF-ITS-KIND LACTOSE FREE DAIRY PUDDING</blockquote>
Kozy Shack® Makes Classic Pudding Available For Consumers Affected By Lactose Intolerance<br />
<br />
* * *<br />
<br />
The News: A first-of-its-kind, wholesome dairy dessert without lactose<br />
<br />
Kozy Shack® Lactose Free Dairy Pudding
in three delicious varieties:
Rice; Tapioca; Chocolate<br />
<br />
Consumers affected by lactose intolerance will be delighted to spot a new dessert with real dairy milk, but without the lactose. Kozy Shack® Lactose Free pudding is an indulgence made with wholesome natural ingredients delivering the same great taste and quality the brand is known for.<br />
<br />
The Product: · Lactose Free · Made with Natural Ingredients
· Good Source of Calcium · Made with Real Milk
· No Artificial Preservatives · No Hydrogenated Oils
· No Artificial Colors or Flavors · 130 Calories Per Serving
· Kosher Dairy · Gluten Free<br />
<br />
Price: Suggested Retail Price $4.99/6-pack<br />
<br />
Availability: Nationwide supermarkets
<br />
<blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgIS8_nY7cgbbH8Ht-6vwo_rSbO48C5e24hdYfhhQIyK4CnHOu99zN38-yQRJBAib9D9aqT9DwFloVSDjbjoSYZ89Pi137QRWaPC5jE9ipIoWJXo6HIIRHMS9V9Hd-C616Snw/s1600/Kozyshack2.aspx" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgIS8_nY7cgbbH8Ht-6vwo_rSbO48C5e24hdYfhhQIyK4CnHOu99zN38-yQRJBAib9D9aqT9DwFloVSDjbjoSYZ89Pi137QRWaPC5jE9ipIoWJXo6HIIRHMS9V9Hd-C616Snw/s320/Kozyshack2.aspx" width="320" /></a></div>
</blockquote>
<br />
<blockquote>
Kozy Shack®
Noted as a “Supermarket Gem” by The New York Times for its ready-to-eat wholesome and delicious taste, Kozy Shack® traditional products meet today’s consumer lifestyle. For more than 40 years, Kozy Shack® has been providing the finest quality, ready-to-eat refrigerated desserts. Packaged for convenience, the products are available in ready-to-serve portions in the dairy cases of food retailers across the country. For this and other Kozy Shack® products, visit us at <a href="http://www.kozyshack.com/" target="_blank">www.kozyshack.com</a> or become a fan on Facebook.</blockquote>
<br />
Now the frustration. You can see a picture of the Lactose-Free cartons on the home page at KozyShack.com. But there's nothing about it on the Products page or anywhere else on the site. You may think this is weird behavior for a major company, but it's all too standard. I'm used to getting an announcement for a product and then not being able to find information about it on the company's own site. I still thank the people at Kozy Shack for thinking about me, but I need to remind them that getting the word out to their consumers directly is far more important.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com2tag:blogger.com,1999:blog-13939100.post-66377970473677749192012-04-18T01:30:00.000-04:002012-04-18T01:30:02.482-04:00Ötzi the Iceman Was Lactose IntolerantHey all of you out there reading this who are lactose intolerant. Whenever anyone makes fun of our shared condition remind them of one big thing: We're normal, they're <span style="font-weight:bold;">mutants</span>! [<span style="font-style:italic;">Cue scary music</span>]<br /><br />As I've written over and over again - here's a post from <a href="http://planetlactose.blogspot.com/2005/12/lactose-intolerant-blame-your.html" target=_blank>2005</a> - most adult humans in the world are genetically unable to produce the enzyme named lactase, which digests the milk sugar lactose. For most of us, our parents were lactose intolerant and their parents were and theirs and so on all the way back to our earlier ancestors.<br /><br />A couple of years later, <a href="http://planetlactose.blogspot.com/2007/02/dna-lactose-surprise-not-to-me.html" target=_blank>big news</a> hit the scientific community that shouldn't have been news at all: "Just 7000 years ago, Europeans were unable to digest milk, according to a new analysis of fossilised bone samples..." Most Europeans today are lactose tolerant - they produce lactase all their lives instead of stopping at some early age - because they are heirs to a long tradition of domesticating animals that produce milk. Milk is good for you - remember than every time someone claims that milk is poison - and people who could drink milk as adults had a small but significant advantage in living long enough to produce healthy babies. That allowed the mutation that kept the lactase going for life throughout European populations and their descendents, including many in the U.S. and Canada. Being able to use DNA to check on the actual genes of individual humans who lived thousands of years ago is a scientific marvel of the first order, but it has just confirmed what earlier scientists had been saying all along in this case.<br /><br />And now similar DNA testing has been performed on the most famous neolithic European, to my knowledge the only one who has a name: Ötzi.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineAadyrg70YnpkI9_s48hAtdfgoEdhu_bQIGeXvFZ1_pNxkbLdryJDrkFhWxtBYv5s4JvM18c6sy_HKP8c2iL0azmHQjE1UW0vQp6MKJ9hiX8OYExZS3S6aN97l4mLoEOFnT0/s1600/Otzi+the+Iceman.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineAadyrg70YnpkI9_s48hAtdfgoEdhu_bQIGeXvFZ1_pNxkbLdryJDrkFhWxtBYv5s4JvM18c6sy_HKP8c2iL0azmHQjE1UW0vQp6MKJ9hiX8OYExZS3S6aN97l4mLoEOFnT0/s320/Otzi+the+Iceman.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5723891665076858786" /></a><br /><br />Ötzi the Iceman is a mummified body of a man who lived about 5300 years ago. Because he was buried in ice, he's much better perserved than almost anyone else from that era and scientists have jumped at the chance to examine every aspect of his being. He's known to have died at around the age of 46 from an arrow wound and had knee problems that may have made it harder for him to escape his enemy.<br /><br />To get yet more tantalizing info, scientists have been working feverishly to decode his DNA to see what it tells them. And no surprise, no surprise, one of the obvious things that pops out is that he was lactose intolerant. As this story in the New York Times, <a href="http://www.nytimes.com/2012/03/06/science/iceman-had-brown-eyes-and-hair-and-was-lactose-intolerant.html" target=_blank>Lactose Intolerant, Before Milk Was on Menu by Sindya N. Bhanoo</a> reports:<br /><blockquote>[R]esearchers have sequenced the complete genome of the iceman, nicknamed Ötzi, and discovered even more intriguing details. They report in the journal Nature Communications that he had brown eyes and brown hair, was lactose intolerant and had Type O blood.<br /><br />The lactose intolerance makes sense, said Albert Zink, an anthropologist at the European Academy of Research in Bolzano, Italy, who was one of the study’s authors.<br /><br />"In early times, there was no need to digest milk as an adult because there were no domesticated animals," Dr. Zink said. "This genetic change took hundreds of years to occur."</blockquote><br />The original study appeared in the journal <a href="http://www.nature.com/ncomms/journal/v3/n2/full/ncomms1701.html" target=_blank>Nature</a>.<br />"New insights into the Tyrolean Iceman's origin and phenotype as inferred by whole-genome sequencing," by Andreas Keller et al., Nature Communications 3, Article number: 698, doi:10.1038/ncomms1701 <br /><blockquote><span style="font-weight:bold;">Abstract</span><br /><br />The Tyrolean Iceman, a 5,300-year-old Copper age individual, was discovered in 1991 on the Tisenjoch Pass in the Italian part of the Ötztal Alps. Here we report the complete genome sequence of the Iceman and show 100% concordance between the previously reported mitochondrial genome sequence and the consensus sequence generated from our genomic data. We present indications for recent common ancestry between the Iceman and present-day inhabitants of the Tyrrhenian Sea, that the Iceman probably had brown eyes, belonged to blood group O and was lactose intolerant. His genetic predisposition shows an increased risk for coronary heart disease and may have contributed to the development of previously reported vascular calcifications. Sequences corresponding to ~60% of the genome of <span style="font-style:italic;">Borrelia burgdorferi</span> are indicative of the earliest human case of infection with the pathogen for <span style="font-style:italic;">Lyme borreliosis</span>.<br /></blockquote><br />Hmmm. I'm blood group O and I'm lactose intolerant. But I have blue eyes, the result of a different mutation. We're all mutants, just in different ways. And yes, I mean you too.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-41619661871727988232012-04-14T00:07:00.002-04:002012-04-14T00:07:00.357-04:00Intolerance MythsSo much misinformation out there. And so many phony tests being pushed by the Internet.<br /><br />I like this article, <a href="http://www.chicagotribune.com/health/ct-met-food-test-claims-20120411,0,3074457.story" target=_blank>Common intolerance myths</a> by Julie Deardorff of the Tribune Newspapers. <a href="http://planetlactose.blogspot.com/2007/09/answers-on-probiotics.html" target=_blank>I've cited her articles before</a> and I'm happy to see that she's still on the job.<br /><br />As always, I'm quoting selectively from the article for fair use. Please click on the link if you want to read the whole thing.<br /><br /><blockquote><span style="font-weight:bold;">Claim:</span> Food intolerances are caused by eating a repetitive diet; this overloads the immune system and the body responds by rejecting those foods.<br /><br /><span style="font-weight:bold;">Reality:</span> "The gut-associated immune system is well-equipped to deal with loads of antigenic material, and there is just no evidence that it may become overloaded by exposure to large amounts of the same antigen," said Stefano Guandalini, founder and medical director of the University of Chicago Celiac Disease Center. Although the amount you eat never causes food intolerances, "if you are intolerant you will clearly have more symptoms if you eat more of that food," added Robert Wood, professor of pediatrics and chief of pediatric allergy and immunology at Johns Hopkins.<br /><br /><span style="font-weight:bold;">Claim:</span> Hair sampling is a safe and noninvasive method of revealing nutritional deficiencies.<br /><br /><span style="font-weight:bold;">Reality:</span> Hair is made up of a protein, keratin, that can be analyzed to determine its mineral content. That data can be used to find out if the body is lacking in certain minerals, but it can't tell you whether you have food intolerances, allergist Lee Freund wrote in "The Complete Idiot's Guide to Food Allergies." Double-blind studies haven't shown any diagnostic value for this test.<br /><br /><span style="font-weight:bold;">Claim:</span> The IgG blood test is 95 percent reliable.<br /><br /><span style="font-weight:bold;">Reality:</span> The test is prone to false positives and not considered reliable by any U.S. or European allergy or immunology society.</blockquote>Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-78739391738848647802012-04-10T15:22:00.006-04:002012-04-10T15:45:49.746-04:00Miley Cyrus' Lactose "Allergy"There are days when I long for the time when nobody knew what lactose intolerance was. Sure, that era was terrible, but no information is higher on the scale than bad information. Today lactose intolerance is an all-purpose joke that the ignorant trot out when they have nothing better to say.<br /><br />Miley Cyrus is now nineteen, which means she's old enough to know better and old enough to take responsibility for her words. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbIJs_9WJNsvwk2dg9ZJmxDXlgpE5_JrS4lUH6gtx0gPkBRQuetrikdkQGl6SjbitPj5kqM8zXZ1kr4Ew6o3kFb9I_X44u0r_KxgkfB-tuKkle20p2VojqTBpVhp2myRtj0Ul/s1600/miley-cyrus7.jpeg"><img style="display:block; margin:0px auto 10px; text-align:right;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbIJs_9WJNsvwk2dg9ZJmxDXlgpE5_JrS4lUH6gtx0gPkBRQuetrikdkQGl6SjbitPj5kqM8zXZ1kr4Ew6o3kFb9I_X44u0r_KxgkfB-tuKkle20p2VojqTBpVhp2myRtj0Ul/s400/miley-cyrus7.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5729855691657533394" /></a><br /><br />Images like the above have appeared on the net, which show Cyrus as being disturbingly thin. Naturally, rumors about her having an eating disorder or anorexia sprang up. That's a serious subject and worthy of a serious response. Could be we so lucky? No, of course not.<br /><br />Here's her actual twitter posts:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0JEh0GX7GvT7qJz9F2WbIWC0kIHJzga9qcEA5ZLdOOF5pqbuDV2V8hJ9h6E8aig1PNXcO8z1X6ggFDDX15ww_AzVu2i1sm_F9ablc_p-6_8qo8T2eINJZz3UMhd6hqW_C8Vy/s1600/Miley6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0JEh0GX7GvT7qJz9F2WbIWC0kIHJzga9qcEA5ZLdOOF5pqbuDV2V8hJ9h6E8aig1PNXcO8z1X6ggFDDX15ww_AzVu2i1sm_F9ablc_p-6_8qo8T2eINJZz3UMhd6hqW_C8Vy/s400/Miley6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5729856666779789762" /></a><br /><br />I hope I don't need to remind anyone reading this that lactose intolerance is not an allergy - it is, in fact, totally different in almost every way from true milk protein allergies. Gluten intolerance, more properly called celiac disease, isn't a real allergy either. Both are effects of food not being digested properly rather than immune system responses.<br /><br />You, and by you I mean everybody out there within reach of a normal supermarket, can thrive on a complete, healthfilled, calorie-laden, and satisfying diet even if you can't have gluten or lactose, although the earliest parts of the transition period may be rough until you learn how to adapt. Glucose and lactose intolerances should never be excuses for poor nutrition, bad food habits, or losing excess weight.<br /><br />Can Ms Cyrus make things even worse? You'd think not, and you'd be wrong. Among her many tweets was one showing her holding a bag of burgers from the popular California chain Carl's Jr. Her caption: "I can’t eat it. So I’m just gonna smell the shittttt out of it! My mouth is LITERALLY watering."<br /><br />That's an eating disorder. That's the definition of an eating disorder. Or else that's stupidity of a magnitude that not even spoiled pop princesses should ever be allowed to get away with.<br /><br />Me, I vote both.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0tag:blogger.com,1999:blog-13939100.post-86052058022744243362012-04-08T01:13:00.000-04:002012-04-08T01:13:00.437-04:00Lactaid Discontinues Half-and-HalfIt was less than two years ago that I made a <a href="http://planetlactose.blogspot.com/2010/08/lactaids-new-lactose-free-half-and-half.html" target=_blank>big deal</a> about Lactaid introducing a lactose-free true milk version of Halk-and-Half.<br /><br />Oops. In our tiny niche of the supermarket world, products come and products just as quickly go. The disappearances are made with far less fanfare than the appearances, of course.<br /><br />In case you blinked, the news was made public on Lactaid's <a href="http://www.facebook.com/Lactaid?sk=wall&filter=12" target=_blank> Facebook page</a>:<br /><blockquote><span style="font-weight:bold;">Erika Onorato</span><br />Why was lactaid half and half discontinued! I loved being able to have half and Half in my coffee everyday! Will it ever be brought back?<br />March 21 at 10:26am ·<br /><br /><span style="font-weight:bold;">Lactaid</span> <br />Erika, we're sorry we discontinued your favorite LACTAID® product. Unfortunately, it was a business decision we made. At our next brand meeting, we'll be sure to bring up that our loyal fans are asking for it. Thank you for taking the time to let us know.<br />March 21 at 12:11pm</blockquote><br /><br />Lactaid still has more <a href="http://www.lactaid.com/products-home#Products" target=_blank>lactose-free true milk products</a> than anybody else, to be sure. If you want them to continue you need to buy them. Every time my wife and I go visit her mother we take her shopping - she uses a walker now but zips around the store using a grocery cart faster than we can keep up - and always gets a couple of quarts of Lactaid ice cream. Let's hope she can always find it.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com1tag:blogger.com,1999:blog-13939100.post-15696713432777134722012-03-31T00:49:00.002-04:002012-03-31T00:49:00.476-04:0081-Year-Old Founder of Lactaid Still a Dynamo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT61VFxQaaQiqSZCxlfEyqGV0Tif_Qd020x7qk3bmTdVOsjqD2Ao6kK7sVNQvbqV5prSsEREouvlOpNz-oTF9PTzYBNqyOf_oJHtcEwxSAWegK6be8FFmwtmaqXL7SZMaijXy/s1600/alan+kligerman.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT61VFxQaaQiqSZCxlfEyqGV0Tif_Qd020x7qk3bmTdVOsjqD2Ao6kK7sVNQvbqV5prSsEREouvlOpNz-oTF9PTzYBNqyOf_oJHtcEwxSAWegK6be8FFmwtmaqXL7SZMaijXy/s400/alan+kligerman.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5723882467226573474" /></a><br />I finally met Alan Kligerman two years at the <a href="http://planetlactose.blogspot.com/2010/02/report-from-li-conference-part-1.html" target=_blank>NIH State of the Science Conference on Lactose Intolerance</a>. Kligerman is the founder of <a href="http://planetlactose.blogspot.com/2009/03/lactaids-25th-and-35th-anniversaries.html" target=_blank>Lactaid</a> and the man responsible for the current public awareness of lactose intolerance. (Almost to a fault. The other day I saw yet another supposedly authoritative source recommend that people get Lactaid pills rather than lactase pills to alieve the symptoms of lactose intolerance. If they're not careful, Lactaid will lose its trademark.) I called him a ball of fire in that earlier post and I meant it: he exuded more energy during that half-hour sitdown lunch than I do all day.<br /><br />Kligerman sold Lactaid many years ago and his big second product, Beano, in 2001, but still runs his pharmaceutical firm <a href="http://www.akpharma.com/" target=_blank>AkPharma</a>, and is committed to introducing new products to the market even after 61 years in the business. An article in the pressofAtlanticCity website, <a href="http://www.pressofatlanticcity.com/communities/eht/made-in-south-jersey-developer-of-beano-testing-product-to/article_2a9ef046-65b7-11e1-afc2-0019bb2963f4.html" target=_blank>Made in South Jersey: Developer of Beano testing product to heal wounds faster</a> by Kevin Post, gave some details.<br /><blockquote>Today AkPharma is focused on research and development, but still manufactures one product — Prelief, which when added to coffee takes the acid out of it and provides calcium, a nutrient coffee drinkers lose. ...<br /><br />Kligerman, 81, sees the company’s future in potential medical uses for the active ingredient of Prelief. ... he suspected that the active ingredient — calcium glycerophosphate, or CGP — was doing more than just removing food acid.<br /><br />Preliminary studies suggested it was having an effect on the bladder cell walls, he said, so he commissioned studies confirming the bladder effects and also showing promising benefits of applying the compound to skin. ...<br /><br />The study was conducted on 20 patients who were getting both knees replaced, with the CGP preparation applied to the surgical incision on one knee and a preparation without CGP to the other. ...<br /><br />A report on the trial, published this month in the Journal of Wound Care, said the treated knees showed less swelling and inflammation, particularly in the first two weeks when the incisions were closing. The overall assessment of CGP-treated wounds was significantly better.<br /><br />“The results of this study demonstrate that topical CGP application might speed wound healing,” the report said. ...<br /><br />Such product development is a long way from the original Kligerman Dairy founded in 1918 in Atlantic City.<br /><br />“This is thrilling to a kid who would go into a store and if they put two quarts of Kligerman milk in the dairy case they were doing him the biggest favor in the world,” he said.<br /><br />The company today also has a pet milk called CatSip, produced and packaged in a Western dairy and distributed from there and from the Egg Harbor Township plant. CatSip is a fortified milk that is digestible by adult cats and dogs, which can be lactose intolerant, he said.<br /><br />Even after working for 61 years, Kligerman said he’s still fired up by the creative potential of what has become a research and development firm.<br /><br />“I’m probably the only member of the family who had fun in the dairy business,” he said.</blockquote><br />I'm thrilled that's he still part of the business and still striving to do good. I hope that both of us get to have fun doing this for another 61 years.Steve Carperhttp://www.blogger.com/profile/04233930058408428963noreply@blogger.com0