Types of lactose intolerance
- Primary lactose intolerance (normal result of aging) This is the most common type of lactose intolerance.
- Secondary lactose intolerance (due to illness or injury)
- Congenital or developmental lactose intolerance (being born with the condition)
- Developmental lactose intolerance.
Early gas production in Cheddar cheese results from a number of interacting factors including lactose and citrate levels in the curd, the temperature of curd/cheese during pressing and curing, the salt in moisture level in the cheese and the levels of gas-producing, non-starter lactic acid bacteria in the cheese.
With lactose intolerance, you can still eat cheese, but choose carefully. Hard, aged cheeses like Swiss, parmesan, and cheddars are lower in lactose. Other low-lactose cheese options include cottage cheese or feta cheese made from goat or sheep's milk.
In a lactose tolerance test, you'll be given a drink of lactose solution and a blood sample will be taken. The blood will be tested to see how much blood sugar (glucose) it contains. If you're lactose intolerant, your blood sugar levels will either rise slowly or not at all.
Lactose intolerance may not be curable, but there are ways you can manage your symptoms.
- Eat smaller portion sizes. Some people with lactose intolerance can handle a small amount of dairy.
- Take lactase enzyme tablets.
- Take probiotics.
- Eliminate types of dairy.
- Try lactose-free products.
People who are lactose intolerant may experience diarrhea if they eat or drink dairy products such as milk, cheese, and ice cream; however, some people find they can tolerate dairy foods that have lower amounts of lactose, such as yogurt and hard cheeses (i.e., Swiss cheese and aged cheddar).
The small amount of lactose that remains in the curd breaks down over time as the cheese ages, resulting in an aged cheese that's naturally lactose-free. So, cheeses that undergo this natural aging process — like cheddar — contain little to no lactose.
Unhealthy Cheeses
- Halloumi Cheese. Be aware of how much of this squeaky cheese you're adding to your morning bagel and salads!
- Goats/ Blue Cheese. 1 oz.
- Roquefort Cheese. Roquefort is a processed blue cheese and is incredibly high in sodium.
- Parmesan.
- Cheddar Cheese.
Here are some dairy products that you may want to avoid as part of a lactose-free diet:
- milk — all types of cow's milk, goat's milk, and buffalo milk.
- cheese — especially soft cheeses, such as cream cheese, cottage cheese, mozzarella, and ricotta.
- butter.
- yogurt.
- ice cream, frozen yogurt, and dairy-based sherbet.
- buttermilk.
Can I eat any foods with lactose? You may be able to eat a small amount of some foods with lactose. For example, you may be able to eat cheese or yogurt, but not drink milk. Aged cheeses, like cheddar and Swiss, have very little lactose.
Parmela ShredsThese cashew-based shreds not only taste like cheese, but they also melt perfectly. Varieties include Mild Cheddar, Sharp Cheddar, Mozzarella, and Fiery Jack. The last one is phenomenal in dairy-free quesadillas!
The cheddar-making process starts out like most other cheeses: milk is cultured, meaning starter bacteria is added to acidify the milk. When enough acid is developed, rennet is added and milk forms curds. After the curds form, the watery whey is drained out to leave behind more concentrated curds.
Foods high in lactose include:
- Milk (nonfat, 1%, 2%, whole)
- Evaporated milk.
- Condensed milk.
- Buttermilk.
- Milk powder.
- Ice cream.
- Yogurt.
- Cottage cheese.
Allergy to cheese is usually related to an allergy to milk and other dairy products. Skin reactivity to cheese has been reported. Allergy-like non-immune response to cheese may be caused by tyramine. Cheeses may also be rich in histamine.
Best-case scenario: Nothing. It could taste bad or you might get an upset stomach. In-between scenario: You could have a moderate allergic reaction, contract a foodborne illness, or have respiratory issues.
Symptoms
- Hives.
- Wheezing.
- Itching or tingling feeling around the lips or mouth.
- Swelling of the lips, tongue or throat.
- Coughing or shortness of breath.
- Vomiting.
Some symptoms of lactose intolerance and dairy allergy may be the same:
Diarrhea.
Nausea; sometimes vomiting.
But dairy allergy can also cause a reaction in other parts of your body, including the skin and lungs:
- Rash.
- Hives.
- Swelling, often in the lips and face.
- Wheezing.
- Tightness in throat.
- Trouble swallowing.
Too little of an enzyme produced in your small intestine (lactase) is usually responsible for lactose intolerance. You can have low levels of lactase and still be able to digest milk products. But if your levels are too low you become lactose intolerant, leading to symptoms after you eat or drink dairy.
Ricotta, swiss, mozzarella and feta cheese are examples of cheeses produced using less sodium and are therefore easier to digest for those working to manage their sodium intake. Many high fat and artificial cheeses are produced using large amounts of salt to cure the curds.
Skimmed milk and low-fat cheese products 90 minutes. Cottage cheese and soft cheeses 2 hours. Hard cheeses 5 hours. Egg yolk 30 minutes and whole egg 45 minutes.
If you're a cheese lover, no need to cut your cheddar or Gouda habit out completely. But keep in mind that the saturated fat in many cheeses can contribute to inflammation)—and the American Heart Association recommends that foods with saturated fat should account for just 5 to 6 percent of your daily calories.
Consuming too much dairy can cause nausea, stomach pains, and diarrhea, even if you're not lactose intolerant. Drinking or consuming too much dairy too quickly can actually cause vomiting because your body cannot process and digest it quick enough.
Some dietary strategies for people with lactose intolerance include:
- Drink less than one cup of milk at a time.
- Eat milk and milk products with meals rather than alone.
- Try reduced-lactose milk.
- Try yogurt instead of milk.
