What is Lactose Intolerance?
If you’re one of the many adults who can’t consume dairy products because you struggle with lactose intolerance, you can consume lactose-free milk and dairy without difficulty. Dairy manufacturers can make lactose-free versions of milk and other dairy products by chemically reacting the lactose in milk, which removes the source of dietary difficulty and allows you to enjoy dairy-based foods.
If you’re lactose intolerant, you’re not allergic to milk. Instead, you lack the digestive enzyme you need to break down lactose, or milk sugar. This means lactose passes undigested into your lower gastrointestinal tract, where you harbor native populations of bacteria. The bacteria digest the lactose, producing gas as a byproduct, which leads to the painful cramping and bloating you feel when you consume milk.
It’s neither practical nor really possible to remove lactose from milk, not only would it be logistically difficult, it’s simply not necessary. Instead, manufacturers react the lactose chemically, altering its composition and converting it into molecules that your digestive system processes easily. To react lactose, manufacturers add small amounts of the enzyme lactase to milk. The lactase splits lactose into its constituent components, which are two sugars called glucose and galactose.
If you consume lactose-free milk, because the lactose has already been “digested” into glucose and galactose, you don’t need to be able to produce the lactase enzyme to digest the milk. Instead, your intestinal tract can absorb the smaller sugars directly into the bloodstream, preventing intestinal symptoms associated with lactose intolerance.