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Lactose-free cottage cheese
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This is an interestin question. One would think that by removing the "milk sugar" it would be better, but any time you remove something it changes the profile of the substance and you may be losing other elements that are beneficial to the protocol. I don't have an answer, and am curious as well. Rod in MN/USA On Monday, November 13, 2023 at 04:11:42 AM CST, Dean <acudean5@...> wrote: I see that one can buy lactose-free cottage cheese. Is there any reason this would not work in the Budwig diet? Sandra? |
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Ron Muscella
Rod, I'd assume as long as the protein content remains the same it should not be detrimental. But like you, i also would like to see if anyone as aware of any significant differences in the end result. Ron
On Monday, November 13, 2023 at 11:53:33 AM EST, Rod Holmgren via groups.io <s4sindus@...> wrote:
This is an interestin question. One would think that by removing the "milk sugar" it would be better, but any time you remove something it changes the profile of the substance and you may be losing other elements that are beneficial to the protocol. I don't have an answer, and am curious as well. Rod in MN/USA On Monday, November 13, 2023 at 04:11:42 AM CST, Dean <acudean5@...> wrote: I see that one can buy lactose-free cottage cheese. Is there any reason this would not work in the Budwig diet? Sandra? |
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Rod, I have the same concern. But from what I can tell they don't so much "remove" it as they break it down. Here's one thing I saw written about it: "The process of making lactose-free cottage cheese involves breaking down lactose, the natural sugar found in milk, into simpler sugars that are more easily digestible for individuals who are lactose intolerant. Here are the general steps involved: The addition of lactase to the milk helps predigest the lactose, making it easier for individuals with lactose intolerance to tolerate the product." Apparently fermenting dairy - as in making yogurt or kefir - will also significantly reduce lactose. So I'd say it looks promising!!
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We all know how Dr B felt about anything that was processed. She always claimed that she never had a patient who couldn't process the quark, even those with dairy issues. I would think that as long as the protein content is sufficient it should be okay, but that is an opinion. All the best, Rod in MN/USA On Monday, November 13, 2023 at 03:17:37 PM CST, Dean <acudean5@...> wrote: Rod, I have the same concern. But from what I can tell they don't so much "remove" it as they break it down. Here's one thing I saw written about it: "The process of making lactose-free cottage cheese involves breaking down lactose, the natural sugar found in milk, into simpler sugars that are more easily digestible for individuals who are lactose intolerant. Here are the general steps involved: The addition of lactase to the milk helps predigest the lactose, making it easier for individuals with lactose intolerance to tolerate the product." Apparently fermenting dairy - as in making yogurt or kefir - will also significantly reduce lactose. So I'd say it looks promising!!
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