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I had to give up milk due to total lactose intolerance. Personal experience

Date: July 15, 2024 Time: 05:26:13

Mira Mamedkhanova

administrative manager of the “Campeonato”, a fan of a healthy lifestyle

“I spent my childhood with my grandmother in the village. I had a cow and my favorite food, of course, was milk: hot milk from under the cow, cheesecakes, dumplings with cottage cheese, kaymak, katyk (a fermented milk product common among Turkish peoples) and homemade cheese ”.

For breakfast there was always yogurt, cottage cheese, cheese and porridge with milk. Later, when I became interested in fitness and started actively training, the trainer and everyone around me said that I needed more protein in my diet, i.e. protein bars and cottage cheese. I literally ate kilos of them.

Photo: istockphoto.com/OlgaLepeshkina

However, the swelling of the body did not decrease and the sagging remained. Additionally, I began to have problems with my gallbladder and pancreas, because the burden of digestion was enormous. In addition, the skin became more and more oily: new painful rashes and comedones appeared every day. However, at that time I didn’t relate it to milk.

Over time, I began to notice that after my favorite cappuccino, an unpleasant feeling of heaviness and pain appeared in my stomach. So at first I decided to give up coffee, believing that was the problem. At the same time, at that time he did not exclude other dairy products from his diet.

Also read:

Nutritionist named diseases for which you should not drink milk

Later on vacation I tried black Turkish coffee and felt no discomfort at all. When I returned home, I added cappuccino to my morning ritual again, but history repeated itself. Then I started looking for answers on the internet and discovered that I could try substituting lactose-free milk for regular milk. That ‘s what I did.

Since then, for about two years, I intuitively started eating less dairy, eating mindfully, taking care of myself, listening to my body, and trusting my choices.

I often had to justify my choices: in a cafe with friends, ordering lactose-free lattes, in restaurants, studying the menu, and even at home. I was accused of being obsessed with proper nutrition. However, in my case, it wasn’t the desire to follow the fashionable trend of eliminating dairy products.

Photo: istockphoto.com/kitzcorner

Everything was a little more complicated. After undergoing genetic testing, I received confirmation that I have lactose intolerance (lactase deficiency). It turns out that the likelihood of suffering from this condition increases with age.

It was hard for me? Yes. The power of habit is great and I couldn’t imagine what it would be like to give up my favorite foods. But the feeling that you are in control of your life, of your health, motivates you to change your taste preferences and helps you rebuild your diet.

Also read:

How I gave up milk for a week and why it became a regular practice

Now I am 34 years old and in my diet there are more vegetables, herbs and fruits, simple and understandable foods that provide energy and lightness. I forgot about skin and gastrointestinal problems. At the same time, he did not exclude the usual dairy products, but simply replaced them with lactose-free products.

Yes, of course, there are fewer dairy products in the diet than before. However, not because it demonizes milk, but because of new taste preferences. There is always butter, cheese and lactose-free yogurt in the refrigerator. I often buy cottage cheese and mascarpone for my favorite desserts.

Photo: istockphoto.com/fcafotodigital

Now I more carefully study the ingredients on product labels and, without hesitation, check the composition of dishes in cafes and restaurants. I have not eliminated lactose 100%; It is found in trace amounts in some products.

Discovering new flavors and cooking with a lot of love and care is my favorite routine at home and it is what makes me feel good every day.

My diet is so varied that I don’t have any breakdowns, and if I want to cover some taste gestalts, I cook at home. My favorites are pizza, Ossetian pies with cheese and khachapuri and aromatic charlotte. They can be easily prepared using lactose-free dairy products.

There are no absolutely harmful or beneficial products. Everything must be in harmony with the body, spirit and genetics.

What to do if you notice symptoms of lactose intolerance?

brand chef

“This body characteristic is more common than one might imagine. I myself carefully monitor my diet, as my loved ones deal with lactose intolerance. “Here’s what you can do if you start to feel discomfort after drinking regular milk and dairy products.”

do an experiment

It is necessary to reduce lactose consumption to a minimum, even if you are not intolerant. At the same time, it is important not to completely exclude dairy products, but to replace them with lactose-free products, since they contain many microelements important for the body. I once gave this advice to my father and after a while we noticed that his health had improved significantly.

Photo: istockphoto.com/GCapture

Dive into the topic

My other recommendation is to research this topic thoroughly, stay interested in the latest dairy research, and constantly study articles and materials from experts to better understand your body.

Contact a professional

Well, the most important thing is to get tested and visit a doctor. In the modern world, lactose intolerance is easy to diagnose and doctors will give useful recommendations.

Chef Brand Tapioca Cheese Buns Recipe

To prepare this dish, lactose-free mozzarella is used.


egg – 1 piece; mozzarella for sandwiches – 100 g; water – 100 ml; tapioca starch – 180-200 g; olive oil – 30-40 ml;

Photo: istockphoto.com/Boogich


Mix the egg with the mozzarella and hot water. Add the tapioca starch, olive oil and salt. Stir.Pour the resulting mixture into molds, place in the oven preheated to 200 degrees and bake for 20 minutes.

doctor’s opinion


“Dairy products and the trace elements they contain are very important for human health. Avoiding them can increase the risk of developing certain diseases.”

For example, osteoporosis often occurs in women who exclude dairy products from their diet, which are rich in calcium and other beneficial substances. In addition, milk contains the amino acid tryptophan, from which serotonin, the happiness hormone, is formed.

Photo: istockphoto.com/Thai Liang Lim

Today, even identified lactase deficiency is not a reason to eliminate all dairy products from the diet, which exposes the body to stress due to the abandonment of favorite foods. For people with lactose intolerance, there is a wide range of lactose-free dairy products. In terms of its qualities and features, it is identical to the classic.

How are lactose-free products made?

Chief Technologist of the Unagrande Company

“To create a line of lactose-free mozzarella, mascarpone and cream cheese, regular premium milk is used. First, it is pasteurized and normalized so that the cheese has the correct fat content. Then it matures in a special tank and enters the cheese factory. While the cheese boils, a starter and an enzyme that breaks down lactose are added.”

The resulting cheese mass is ripened and kneaded without any additives. That is why the flavor remains natural, and in terms of its qualities and benefits, the cheese is absolutely identical to the classic one.

Photo: istockphoto.com/PeopleImages

Lactose-free products open up ample opportunities for those living with intolerance: adapting family recipes to the individual characteristics of the body is not difficult at all. When prepared, these products behave in the same way as regular ones and do not require special conditions or knowledge.

Do you want more tips and tricks for a healthy lifestyle?

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* This website provides news content gathered from various internet sources. It is crucial to understand that we are not responsible for the accuracy, completeness, or reliability of the information presented Read More

Puck Henry
Puck Henry
Puck Henry is an editor for ePrimefeed covering all types of news.

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