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<blockquote data-quote="phoenix" data-source="post: 600134" data-attributes="member: 12578"><p>Nosher, although you say that you aren't lactose intolerant, it is interesting that you found Greek yoghurt OK to eat because it is one thing that many people with such an intolerance rather than an <a href="http://en.wikipedia.org/wiki/Milk_allergy" target="_blank">allergy</a> can eat .</p><p> </p><p>Greek yoghurt is actually comparatively low in lactose.</p><p>There are two factors that make it low</p><p>1) It (usually) contains live cultures including Lactobacillus bulgaricus. This expresses lactase (an enzyme) which degrades lactose</p><p>2) Most of the lactose in yoghurt is in the whey. This is strained off during the process of making this type of yoghurt .</p><p>It's one of the reasons why this sort of fermented milk is used in Asia and some Med Countries where many people are lactose intolerant.</p><p> </p><p>(and to add to the trivia aged cheeses . Not far from where I live, the area was settled in late Paleo times by people arriving from the Eastern Med. DNA tests on their bones has found that they were lactose intolerant. It is clear that they were sheep and goat herders. It is thought that they probably fermented the milk for use ( yoghurt, <a href="http://en.wikipedia.org/wiki/Kefir" target="_blank">kefir.</a> for example) Some of their descendants are still herders because they are now famous for making Roquefort (a sheeps cheese) According to the link below aged Roquefort and other traditionally made aged cheeses contain very little lactose. (and 65% of people in Southern France are apparently still lactose intolerant )</p><p> </p><p><a href="http://www.chow.com/food-news/53922/why-can-lactose-intolerant-people-eat-some-cheeses-and-not-others/" target="_blank">http://www.chow.com/food-news/53922/why-can-lactose-intolerant-people-eat-some-cheeses-and-not-others/</a></p></blockquote><p></p>
[QUOTE="phoenix, post: 600134, member: 12578"] Nosher, although you say that you aren't lactose intolerant, it is interesting that you found Greek yoghurt OK to eat because it is one thing that many people with such an intolerance rather than an [URL='http://en.wikipedia.org/wiki/Milk_allergy']allergy[/URL] can eat . Greek yoghurt is actually comparatively low in lactose. There are two factors that make it low 1) It (usually) contains live cultures including Lactobacillus bulgaricus. This expresses lactase (an enzyme) which degrades lactose 2) Most of the lactose in yoghurt is in the whey. This is strained off during the process of making this type of yoghurt . It's one of the reasons why this sort of fermented milk is used in Asia and some Med Countries where many people are lactose intolerant. (and to add to the trivia aged cheeses . Not far from where I live, the area was settled in late Paleo times by people arriving from the Eastern Med. DNA tests on their bones has found that they were lactose intolerant. It is clear that they were sheep and goat herders. It is thought that they probably fermented the milk for use ( yoghurt, [URL='http://en.wikipedia.org/wiki/Kefir']kefir.[/URL] for example) Some of their descendants are still herders because they are now famous for making Roquefort (a sheeps cheese) According to the link below aged Roquefort and other traditionally made aged cheeses contain very little lactose. (and 65% of people in Southern France are apparently still lactose intolerant ) [url]http://www.chow.com/food-news/53922/why-can-lactose-intolerant-people-eat-some-cheeses-and-not-others/[/url] [/QUOTE]
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