Text 17943, 54 rader
Skriven 2014-10-10 11:19:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Re: messages
====================
-=> Quoting Stephen Haffly to Nancy Backus on 10-07-14  09:30 <=-

 RH>> Most children do, but some lose it as they get older.
 NB>> And losing it probably is partly genetic, especially if it
 NB>> still happens when one doesn't quit using them...

 SH> I vote for genetic. I was having milk and milk products regularly
 SH> until in my late teens, I started having increasingly severe lactose
 SH> intolerance side-effects. That is when and why I cut down on milk and
 SH> milk products.

Interesting...  When I was in college, I was having some stomach pains,
and was told by the campus quack that that proved that I was lactose
intolerant, and should be avoiding milk and milk products.  He did,
though, allow me to keep drinking milk, as long as I boiled it first. 
Which I did, until the process got too much of a bother, and I went back
to just having my milk unboiled...  I finally just figured that he was
just flapping his lips on that one, especially as the pains didn't seem
to be related to ingestion or lack of ingestion of dairy, and went away
on their own...  But apparently yours was indeed a lactose problem.

 SH> My background is German and Italian. I figure the
 SH> Mediterranean part (Calabria) overrides the northern European part.

You never know...  My background is British Isles (which, when traced
far enough back ends up including all manner of European, including
Spanish and Russian, and Scandinavian, but mostly in small bits),
French, Swiss, German and Dutch...   The German ends up being the
highest percentage, as it comes to me (in various percents) from 3 of
my 4 major lines...  The British is primarily Scottish and English, but
with some Irish and Welsh as well.   I figure it's probably the Swiss
that is overriding...  (G)

 SH> I can use lactase tablets and drink milk, or I can use cultured milk
 SH> products that minimize or eliminate the lactose (aged cheese). Kefir
 SH> (again cultured with reduced lactose) is okay as is yogurt with active
 SH> cultures. I think the added bacteria continue to work to help deal
 SH> with the remaining lactose. Plain milk, OTOH, is something I avoid
 SH> still. I have gotten to the point where I prefer alternatives such as
 SH> almond milk.

The bacteria in the kefir and yoghurt cultures are helpful for lots of
gut problems, and probably do help you deal with any remaining lactose
there...  I enjoy it all...  thankfully I don't need the lactase pills
to deal with the lactose.   I also enjoy almond milk, and other milk
substitutes, but they don't really take the place of plain milk for me. 

ttyl          neb

... A neglected food group along with the Congealed group.

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