Lactose intolerance and intolerance to its derivatives should not be considered an allergy, nor a disease. Here are the symptoms of how it manifests itself and which diet is recommended.
Compared to the past, our society consumes a greater quantity of dairy products, not only in their traditional forms, but also through many processed foods, in which lactose is used as an "additive" to improve flavour: sweets and biscuits, chocolate, muesli, frozen and non-frozen ready meals, sauces, crackers, baking mixes and even medicines, to name but a few.
Lactose is a disaccharide — in other words, a sugar — that is absorbed by the intestine after being broken down by a specific enzyme into its two components: glucose and galactose. If the enzyme is not produced or is present in insufficient quantities, lactose remains in the intestine, giving rise to a whole range of disorders.
Lactose intolerance can manifest at different times and in different ways:
The aim is to detoxify the body from what has become, for it, a harmful substance. Normally, 20–30 grams of lactose are introduced through food each day, whereas depending on the degree of intolerance one will need to follow a diet completely free of milk and dairy products (in which a maximum of 1 g of lactose per day is permitted) or low in milk and dairy products (in which a maximum of 8–10 g of lactose per day is permitted). Calcium requirements must therefore be met through other foods. It is also essential to read labels carefully when purchasing products and always to ask pharmacists whether a preparation contains lactose.