When good old MILK is bad for you

Lactase deficiency may be primary,secondary or congenital. Primary lactase deficiency,which is genetic and the most common,sets in when consumption of milk gradually declines as we grow up. At birth and during infancy,our bodies produce high levels of lactase but with weaning,we stop producing enough of the enzyme. Primary lactase deficiency usually shows symptoms only in adulthood,although lactase levels in these persons start to decline during childhood. Though milk and dairy is tolerated in childhood,it becomes more severe later in life.

Secondary lactase deficiency results from intestinal surgery or conditions such as coeliac disease,intestinal inflammation and parasitic infections like giardiasis. This type is temporary and can be treated once the underlying cause is corrected.
Congenital lactose intolerance is present at birth,due to deficiency of lactase activity. It is a serious disorder with vomiting,dehydration,failure to thrive and cataracts,and can be fatal if untreated. Switching to a milk-free diet leads to rapid recovery,and after six months of age,a normal diet (with milk) is well-tolerated.

Maintaining a food diary can help in diagnosis,which needs to be confirmed by a physician. Individual thresholds vary. Ingestion of as little as three grams to as high as 96 grams of lactose may be required to induce symptoms in lactose-intolerant people.

Milk and dairy products are useful sources of dietary calcium,which helps prevent bone loss,high blood pressure,obesity and colon cancer. Even though you may be lactose intolerant,check the threshold at which you get symptoms and the kind of dairy products you may be able to tolerate. Some tips which may help to include milk and other dairy foods in the diet without developing symptoms:
*1. Adjust the type of dairy food. Yoghurt,specially the homemade variety which has lower lactose content,is well-tolerated by lactose maldigesters.
*2. Whole milk is better tolerated than skimmed milk. Chocolate milk may be better digested than unflavored milk.
*3. Consuming milk with meals may also reduce symptoms of lactose intolerance.
*4. Many aged cheeses like parmesan,cheddar,Swiss,gouda and brie contain less lactose than milk. Cheese manufacturers discard most of the lactose as whey; ageing of cheese converts remaining lactose to lactic acid.
*5. Vitamin D supplementation and probiotics may be helpful.