Text 32840, 87 rader
Skriven 2009-12-29 14:32:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: LOUDATIONS 589  91229
=============================
 -=> Quoting Michael Loo to Dave Drum <=-

 DD> You are the first person I ever knew who is lactose intolerant.
 DD> I had literally "never heard of such a thing".

 ML> Back then, a decade or more ago, many people denied the
 ML> existence, fueled in part by research conclusions funded
 ML> by the milk industry that not only was there no such thing,
 ML> but that people who claimed lactose intolerance also ranked
 ML> high on neurosis and untruthfulness scales. I just sort of
 ML> grinned and waited for the milk industry to take it up the
 ML> shorts. But then Lactaid got invented.
 
 DD> Since then, though, I have noticed it in people
 DD> of diverse ethnic backgrounds (but very few of 
 DD> Northern European extraction)

 ML> The figures indicate under 20% for North European
 ML> extraction but upward of 90% for Asian and African stock.

Depends.  It seems that LI is high in the Asians of Chinese and
Japanese ethnicity, but much lower in those of Indo-Malay origin.
Filipinos, who derive from both ancestries only have a moderate LI,
and can drink a glass or two, but start to show undesirable effects if
they over-dose on milk products.  Indians, many of whom continue to
eat yoghurt and other milk as a large part of their diet, seem to be
immune from effects.

I wonder if the LI begins during breast feeding, and so triggers
weaning, or if it develops later in life?  Would continued giving of
milk to children after weaning delay or prevent its onset?

Some cattle-owning Africans (Zulus, I think) continue to drink a lot
of milk throughout life.

What happened to that unfortunate Nigerian who refused to leave the
toilet on the Delta plane from Amsterdam because of the effects of
food poisoning?  Did all those security people kick in the toilet door
and drag him out?  That could have been quite messy!
 
 DD> But, better my MSG intolerance than your lactose intolerance - I
 DD> shudder at the prospect of life without cheese, milk and I scream.

 ML> But I get to take pills. It's 4 something AM; an hour ago
 ML> I had a Cabot Private Stock Cheddar sandwich and a handful
 ML> of pills, and I'm fine so far.

I would hate to have to do that.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese Information - 03:  Cooking Pointers
 Categories: Cheese, Information
      Yield: 1 Info file
 
           Text
 
  Since cheese is already cooked, it should be heated at a moderate
  temperature for a short time to preserve the flavor.  Overcooking
  makes natural cheese tough and stringy.
  
  If you want to add cheese to a sauce or soup, shred or dice the
  cheese so it melts uniformly and smoothly into the mixture.  Process
  cheeses are especially suited to this use, because they melt readily.
  
  Bake casserole dishes containing cheese at moderat oven temps (325 to
  350 F).  If you're adding shredded cheese or cheese slices on top,
  add the cheese five or ten minutes before the end of the baking time
  so the cheese won't harden or toughen.
  
  If you're using a strong-flavored or aged cheese in a recipe, you
  might want to combine it with milder cheese to balance the flavors.
  
  Since all cheeses contain some salt, you may want to reduce the
  amount of salt you add to a recipe that calls for cheese.
  
  Better Homes and Gardens, 11/81
  
  MM by Dave Sacerdote
 
MMMMM
 

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