Frequently Asked Questions

Lactose is the natural sugar in milk from mammals. It consists of two smaller sugars: glucose and galactose. As long as they are stuck together, your gut cannot absorb them. For that you have the enzyme lactase needed that cuts lactose in half. You can find more background in our blog on what lactase does.

At lactose intolerance do you make too little lactase on. The lactose is then not completely broken down in the small intestine and slides into the large intestine. There intestinal bacteria get to work on it, which can cause symptoms. It is not an allergy but a digestive problem. Your immune system does not play a leading role in this.

Commonly mentioned are flatulence, bloating, cramps and sometimes diarrhea. A rumbling stomach and nausea also occur. The severity varies from person to person and portion to portion. Writing down what you eat helps you see patterns. This is how you discover your personal threshold.

Complaints often begin between 30 minutes and 2 hours After eating or drinking lactose. It depends on the amount of lactose and what else you ate. Sometimes you may notice something in your stomach especially that same evening or the next morning. If it remains vague, test with small portions and keep a diary for times and portions.

Lactase is an enzyme in the small intestine That lactose cuts into glucose and galactose. You can absorb those two and use them as energy. Without enough lactase, lactose remains undigested. Then bacteria in the colon start fermenting, producing gases and acids. That gives the typical tummy upset.

This is due to differences in how much lactase you produce and how your digestion works. Also portion size, what you eat with the lactose and your intestinal health come into play. One person can drink a cappuccino just fine, while another will already be bothered by a splash of milk. By quietly testing you will discover your personal threshold. That gives you something to hold on to in daily life.

This is the most common form. You are born with lactase, but as you age, production decreases gradually off. This is a natural process that is common worldwide. Complaints occur mainly when you ingest larger amounts of lactose. By controlling portions you can often gain a lot.

In doing so, it is intestinal mucosa temporarily upset, for example after stomach flu, celiac disease or antibiotics. Lactase activity may then be lower. Often this recovers over time. A period of lactose restriction may help while your gut settles down. When in doubt, consult with your doctor or dietitian.

Yes, but it is rare. These babies lack the enzyme lactase almost completely from birth. They then respond to regular breast milk or standard formula. This requires medical supervision and special feeding. When in doubt, always contact your doctor or pediatrician.

At the hydrogen breath test you drink a solution containing lactose. Then, at set times, your exhaled air is measured. If lactose is not digested properly, bacteria in the colon make hydrogen on. A rise in breath can then indicate lactose malabsorption. The test result is always reviewed with your symptoms during the test.

Often it does. In yogurt, lactic acid bacteria convert some of the lactose into lactic acid. As a result, it usually contains less lactose than milk. Also, some cultures can help with digestion. Still, yogurt is not automatically lactose-free. Test small and see what works for you.

Generally contain aged hard cheeses little lactose due to ripening and draining of whey. Consider aged Gouda or Parmesan. In contrast, fresh cheeses such as mozzarella and cream cheese contain more. For an overview, check out our cheese blog. Just remember that low lactose is not the same as cow's milk free.

With lactose-free milk and yogurt, the lactose is pre aborted or deleted. Manufacturers use lactase or filtration. As a result, most people with lactose intolerance tolerate it well. Learn more about how this works. Read our blog on lactose-free products. Note. Lactose-free does not mean cow's milk-free.

Because the lactose is cut into glucose and galactose. Those taste sweeter to your tongue than lactose. The total amount of carbohydrates remains about the same. Only you experience the sweetness differently. This is normal with lactose-free milk.

No. Eggs are naturally lactose-free. Confusion arises especially with processed products containing egg, such as pancake mix or quiche. Milk or cream may have been added to these. So always read the label. You can read more about this in our separate blog.

Plant-based drinks such as oats, soy and almond are naturally lactose-free. They are not dairy. Preferably choose varieties with added calcium and vitamin D. Check the label for added sugars and flavorings. Then you'll know exactly what you're pouring into your glass.

First, search for the word milk in the ingredient list. Also note milk powder, whey powder, lactose and milk ingredients. Next, see the separate heading Allergens. It often says briefly there: Contains milk. When in doubt, scan with an allergy app or choose an alternative product.

Lactase supplements can help break down lactose at the time you eat it. They work only against lactose and not against milk proteins. Start with the dose recommended by the manufacturer and test with familiar foods. Take the capsule just before your first bites. In our blog about these pills you will find helpful usage tips.

Yes. Stress and an empty stomach can make your intestines more sensitive. If you eat lactose along with a normal meal, it often falls milder. Large portions on an empty stomach give hassle faster. Write down in your journal what you ate and how you felt. That way you can see the connection faster.

Start with a period of rest so that your belly feels calm. After that, start with small portions those lower are in lactose, for example yogurt. Increase step by step. Eat lactose preferably with a meal and not separately. Keep taking note of what you do and how you react. That way you build up safely without surprises.

Lactose-free dairy is ordinary dairy in which the lactose has been broken off or removed. The milk proteins thus remain present. Vegetable drinks such as oats, soy and almond are not dairy and naturally contain no lactose. If you are choosing protein sensitivity, then plant-based is usually the safer route. With pure lactose intolerance, lactose-free dairy may actually be helpful.

Not necessarily. The nutritional value is very similar to that of regular milk. The main difference is that the lactose is cut into glucose and galactose, making the taste sometimes sweeter is. Choose lactose-free mainly because your tummy tolerates it better, not because it would be healthier. The rest of your diet remains most important.

The total of carbohydrates is similar. Only now the sugars are loose (glucose and galactose) and you taste those sweeter. On the label, it may look like more sugar because the individual sugars are counted separately. Nutritionally, little changes. The main benefit is the better digestibility for lactose intolerance.

Soy Drink comes in terms of protein and structure the closest. Many brands add calcium and vitamin D add, as does B12. Oat milk gives a milder flavor and is often favored in coffee, but contains less protein. Almond drink is light and nutty, but usually low in protein and energy. Always check the label, as brands vary.

Yes. Preferably choose plant-based drinks and yogurt alternatives with added calcium and vitamin D. This keeps your intake similar to dairy. Stir or shake the pack briefly, as the fortifying powder may sink to the bottom. This is especially important for children, pregnant and people who don't get outside much.

That's fine. Combine soy products with legumes, wholemeal grains, nuts and seeds. For athletes, there are good vegetable protein shakes Pea-based or rice-based. Pay attention to the label: some drinks are low in protein. Vary, and you'll soon be fine without cow's milk.

Soy contains isoflavones, plant substances that can bind weakly on estrogen receptors. Normal amounts of soy in food are commonly regarded as safe given. If you have specific medical questions, consult with your doctor or dietitian. Preferably choose **unprocessed** soy products such as tofu, tempeh and fortified soy drinks for a whole-food base.

Most barista varieties of oats and soy foam firmly and give a creamy cappuccino. They often contain some extra fat or stabilizers for better foam. Almond can also be used, but is usually airier. Test a few brands; taste and foam vary by recipe and machine. Note if there are gluten may be in oats if you want to avoid that.

Sure. Lactose-free milk and cream work pretty much the same in sauces and baked goods. For vegetable use soy cream or oat cream in soups and pasta, and coconut cream for creamy curry. In cake, soy drink often works the most neutral. For each recipe, just try what gives the best results for you.

In terms of **taste and melt**, some brands come pretty close, but **nutritional** they differ. Many plant-based cheeses contain less protein and are richer in fat coconut- or oil-based. Look for variants with added calcium and a short list of ingredients. For on pizza melt versions often do fine, for on bread taste is really brand dependent.

Soy yogurt Is nutritious and high in protein, oat yogurt is mild in flavor and often easily digestible. Coconut yogurt is creamy but fattier and sometimes more acidic. Preferably choose varieties with added calcium. Beware of added sugars in fruity flavors. Try natural and add fruit yourself for control over sweetness.

Yes. In the store you will find lactose-free cream and ice dairy-based in which the lactose has been broken down. There are also many vegetable ice creams coconut, oat or almond based. Lactose-free may be slightly sweeter flavors because of the loose sugars. Vegetable varies by base: coconut is creamy, oats are mild, almonds are nutty.

Lactose-free means that the lactose has been removed or degraded, but there may still be milk proteins in it. Dairy-free means no ingredients of milk. Vegan means no animal ingredients. If you have protein sensitivities, choose dairy-free or vegan. For pure lactose intolerance, lactose-free may be sufficient.

Often they do, as stabilizers, thickeners or oils For structure. This is not automatically a bad thing, but choose what you are comfortable with. Look for a short list of ingredients, little added sugars and fortification with calcium and vitamin D. So you make a healthy choice without cow's milk.

In general, the environmental footprint of vegetable drinks lower than that of dairy, especially in terms of emissions. Differences exist between brands and raw materials. Choose local where you can and pay attention to packaging and waste. Environment is one factor; your belly and nutritional value also count in your choice.

You can, but take extra care nutritional value. Choose enriched varieties with calcium and vitamin D and ensure sufficient protein from the rest of the diet. In young children and with multiple allergies, guidance from a dietician sensible. That way you avoid shortages and food stays fun.

Vegetable butters and margarines without milk ingredients are an easy substitute. Choose varieties with vitamin D and preferably less saturated fat. Ghee contains little lactose but can still trace milk protein have, so not ideal with protein sensitivities. For frying, oil such as olive or canola often works very well.

Many plant-based yogurts are fermented with living cultures, just like dairy yogurt. Whether those cultures have exactly the same effect varies by brand. Look on the label for terms such as live cultures or live ferments. Think of it as a nice bonus, not a main reason to choose.

For some people yes, for others no. The proteins resemble those of cow and may therefore still cause symptoms in protein sensitivity. With pure lactose intolerance, it makes little difference because all animal milk contains lactose. If you want to try it, test small and note your response.

Start with basic switches: choose a enriched vegetable drink, an appropriate yogurt alternative and a vegetable butter. Note calcium, vitamin D and sufficient protein out of your meals. Step by step, replace your regular recipes and keep a short list of favorites. That way you'll quickly make your new routine easy and delicious.

Keep it short and specific. Say you won't use products with milk, room, cheese, butter or whey powder used. Ask what dishes can be prepared without these ingredients. Also check sauce, paneer and desserts. A friendly request and a smile work surprisingly well. That way you avoid misunderstandings before they even arise.

Work with a clean cutting board, knife and pan. Use your own butter knife and pot for the cow's milk-free spread. Do not fry in the same butter or oil just used for cheese. Rinse utensils as hot as possible. Serve sauces separately. These simple steps will keep things relaxed and safe for everyone.

Choose a simple basis that you can easily make cow's milk free. Think roasted vegetables with grains and a fresh salad. Use vegetable butter or oil instead of dairy butter. Set out a plant-based yogurt or ice cream for dessert. With clear ingredients, it's tasty and worry-free for everyone.

First, search for the word milk in the ingredient list. Also note milk powder, whey powder, casein and cheese powder. Next, look at the heading Allergens. Says there Contains milk Then it is not suitable. When in doubt, choose an alternative. Useful guide on NooMooo. Check the ingredient list.

Note words like room, butter, cheese, beurre, gratin, alfredo, cream and panna. Even pesto and mashed potatoes often contain cheese or butter. Feel free to ask if the kitchen can prepare it without dairy. A small adjustment often makes a big difference.

Go for fruit, pure chocolate from high cocoa percentages and vegetable ice cream. Sorbet is often safe, but check for any room or milk in it. At home, coconut yogurt with fruit and nuts is a tasty and quick alternative. This way you finish your meal festively without the tummy hassle.

Put a few vegetable options ready such as oats, soy or almond. Check for milk in the syrup or topping. Use a clean milk jug and spoon. With this little effort, your guest will feel instantly seen. And the cappuccino tastes good to everyone.

Order pizza without cheese and add extra vegetables and olive oil. Or choose a version with vegetable mozzarella. For the drinks board. think olives, hummus, tapenade, nuts, raw vegetables and bread with olive oil. That way no one misses the cheese and it stays cozy for everyone.

Stay calm and give it friendly to. Ask for a new plate or choose something that is naturally cow's milk free. With allergies, it is extra important to make this clear right away. A good business likes to think with you. Mistakes happen, the solution makes all the difference.

Ask in advance for dietary requirements and note them down. Order a pair of vegetable options for sandwiches and salads. Have dressing and cheese served separately. For snacks, choose nuts, fruit and dark chocolate. This will make everyone feel welcome at the table and keep energy high.

Choose something that is naturally cow's milk free. fruit skewers, popcorn without butter, water ices or dark chocolate. Label plates and cups so there is no confusion. Consult with parents. They know what is safe. With a little planning, everyone is happy and the party can begin.

Lactose-free means that the milk sugar has been removed or broken down. The milk proteins are still there. Cow's Milk Free means no cow's milk ingredients. For intolerance to protein, choose cow's milk free. When in doubt. ask your guest what works and what doesn't. Saves guesswork and prevents tummy troubles.

Take a small emergency kit along. nuts, rice cakes, dark chocolate, a plant-based drink in a pack. Look in advance for bakeries or places to eat with cow's milk-free options. At the airport. ask for a suitable meal in good time. With a little preparation, there's always something to eat along the way and the mood stays good.

Vegetable drink and yogurt, bread without milk, vegetable butter, hummus, nut spreads, fruit, dark chocolate and snacks without milk ingredients. Check labels for milk, whey powder and casein. You can easily vary with these basics. Ask your lodger for favorites. That makes it extra easy and cozy.

Use oat cream or soy cream in sauces. vegetable butter or oil in baking. In mashed potatoes, olive oil with cooking liquid works surprisingly well. For creaminess in pasta. cashew cream or silken tofu. With these substitutions, you don't have to leave out favorites and you often hardly taste any difference.

Sometimes there is lactose as an adjuvant in tablets. This is not a protein, but in strict avoidance you may want to avoid it. The pharmacist can help think of alternatives. Read the package insert and ask questions. That way you make worry-free choices. With allergies, coordination is extra important.

Toasters and fryers can cross-contamination give if bread with cheese or snacks with dairy have gone in. Use a clean toaster or baking paper bags and a separate fryer when in doubt. Washing cutting boards and knives cleanly prevents hassle. Small habits give great peace of mind at the table.

With intolerance, this is usually not a problem. In the case of allergy it does matter. A quick fix is to rinse your mouth, wait a while and drink something cow's milk frosting. Discuss what feels comfortable. Openness prevents discomfort for both of you. Humor helps, too.

Keep it friendly and factual. Say that some people truly get symptoms from cow's milk and that you take that into account. Invite to choose something together that works for everyone. No discussion needed at the table. Food is to be enjoyed, not questioned.

Choose the simplest dish with recognizable ingredients. Ask about preparation, leave sauce and cheese separate and keep a back up snack on hand. Remain friendly and decisive. With this approach, eating together is relaxing and keeps the focus on conviviality. Exactly what it's all about.

Milk is a mixture of water, lactose (lactose), fat, milk proteins (casein and whey), vitamins and minerals. Proportions vary by species and product. Processes such as pasteurizing, homogenizing and UHT change shelf life and sometimes texture. You can read more basics in What are milk proteins and What is lactose.

Milk provides protein, calcium and vitamin B2. It is not necessary, because you can get these nutrients from other products as well. Choose what suits your body and preferences. For cow's milk complaints, there are plenty of vegetable and lactose-free routes to keep your nutrition complete.

Raw milk Is not heated and can germs include. Pasteurizing heated briefly so that most microorganisms become harmless. UHT heats higher and makes milk last longer in pack. The taste and texture may change slightly due to the heat. Above all, choose what is practical and safe for your family.

This says something about the fat content. Full is the creamiest, half-fat is lighter and low-fat contains little fat. The amount of lactose and milk protein remains similar. So, in case of complaints, it rarely makes a difference which fat variety you choose. Taste and see what you like.

THT means at least shelf life and says something about quality. TGT means to use until and deals with food safety. Keep dairy refrigerated and seal packages tightly. Smell and taste carefully at THT when the date has just passed. At TGT, stick to the date for safety.

Whey powder is dried whey and contains milk proteins and what lactose. Caseinate is an edited casein protein. You can find them in bread, snacks, sauces and sports foods. If you react to milk protein, these sources can cause symptoms. Therefore, always check the ingredient list.

No. Lactic acid usually arises from fermentation of sugars and contains no milk protein or lactose. So for most people with cow's milk intolerance, lactic acid is not a problem. Nice to know when reading labels. More tips can be found in Check the ingredient list.

When digesting some casein proteins can be small peptides arise that sometimes exorphins are called. There is research about it, but the significance for daily life is not yet clear. If you notice mood or concentration symptoms around dairy, note this in your journal. Then choose what works comfortably for you.

A2 refers to a variant of the protein beta casein. Some people report finding A2 more comfortable for their tummies. Others notice no difference. Think of it as a personal option to test. For cow's milk allergy or obvious protein sensitivity, this is usually not a solution.

Some people see a connection between dairy and skin complaints. The evidence is not the same in everyone and may vary from product to product. Practically, it helps to try a period without cow's milk and monitor your skin. If you see improvement, then you have a handle on your own choices. For severe symptoms, consult with your doctor.

No. Calcium is also found in green vegetables, nuts, kernels, legumes and in vegetable drinks with added calcium. Combine smartly and vary. Also note vitamin D for good absorption. Thus, without cow's milk, you still meet your daily needs.

Milk provides protein and carbohydrates, useful after exercise. If you react to cow's milk, choose plant-based alternatives with sufficient protein or a vegetable protein shake. Combine with fruits or grains for energy. This way you recover pleasantly without symptoms. Try what fits into your routine.

It can be done, but requires some attention. Choose enriched plant-based options and ensure adequate protein, calcium and vitamin D. With young children or multiple dietary restrictions, supervision by a dietician sensible. This keeps growth and energy up and keeps eating fun for the whole family.

Fermented products such as yogurt and kefir contain less lactose than milk. For milk protein, the sensitivity remains. So if sugar is your trigger this may help, if protein is your trigger usually not. Test small and note your reaction. What matters is what your gut indicates.

Many people experience a fuller mouthfeel after milk, which feels like mucus. A real increase has not been shown in everyone. If you notice that you don't like it, choose an alternative. It's all about what you are comfortable with. You don't have to drink milk for a healthy diet.

Lactose is lactose and calls for the enzyme lactase. Milk protein its casein and whey. When symptoms arise, it is helpful to know which of the two is your trigger. Read the basics in What is lactose and What are milk proteins. The difference between the two is clearly stated in this blog.

Many children over time grow over cow's milk allergy around, but not all. This runs through a medical course and under guidance. For intolerance it is different and it is mainly listening to your body. Consult with your doctor about what is safe for your child. Never provoke allergies yourself.

Search for milk, milk powder, whey powder, whey, casein, cheese powder and milk ingredients. Please also read the heading Allergens. It often states briefly and clearly Contains milk. Helpful explanations can be found in our label blog. This will save you time at the supermarket.

Kindly say what you do want. A cappuccino with oat milk or a espresso with a glass of water. Ask if the milk jug is clean or use your own choice. A brief explanation will help everyone. And you quietly enjoy your cup of coffee.