Lactose intolerance is a common ailment, one that affects a huge number of people, particularly as they enter adulthood.
That said, dairy is such a common ingredient, one that’s often hidden in menu items or offered at grocery stores.
How could a self-confessed cheese lover go a week without eating anything containing dairy?
In the end, it’s not easy, but the pros outweigh the cons.
I come from a long line of Parmesan.
OK, no, I’m not a plastic container of Kraft with legs and a mouth, but I’m as close as it gets: I am Italian. Seriously, if I were forced to name my blood type right now, I’d probably just say mozzarella and follow it up by kissing my fingers like an old-timey chef preparing a spicy meatball.
In many ways, I feel as though dairy has become not only a staple for me, but also a go-to ingredient or dietary must-have for so many people. It comes in many forms, but no matter which way you slice it (cheesy joke, I know), the dairy industry is not only huge, it’s kinda pervasive.
Many items at restaurants contain dairy, sometimes in ways that you wouldn’t exactly expect.
You’d think that a little hint of hidden dairy would be like finding a penny on the ground for me, a quesophile, but it actually isn’t. In my adulthood, I’ve developed a moderate form of lactose intolerance, one that allows me to eat cheese … if I’m really willing to accept the risks, including pain, to put it mildly.
I’m not alone. Many people develop lactose intolerance as they age. According to the U.S. National Library of Medicine’s genetics reference page, “Lactose intolerance in adulthood is caused by reduced production of lactase after infancy (lactase non-persistence). If individuals with lactose intolerance consume lactose-containing …read more
Source:: Business Insider