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Living with Lactose | Issue XVII

Living with Lactose | Issue XVII

November 2021 | Issue XVII

Living with Lactose 101

The Digestion Diaries

 

Good evening, Dairy Dreamers 🙇🏽‍♂️

Welcome back to another instalment of Living with Lactose. 

We’re happy to be writing after such monumental change in our business, with a new site and the introduction of free samples 🐮

In our 17th digestion diary, we dive into much needed updates and interesting facts: 

➕ Our visit to Love Cheese Live 🧀 

➕ The growing list of milk alternatives and why we’re here 🤠

➕ Our Recipe of the Week: The Best Baked Camembert 👩‍🍳

 

Quote of the Week: Anonymous

 

“A day without cheese is like a hug without a squeeze

 

Dairy Dream or Reality: Our Time at Love Cheese Live 🥛

 

Last week, we had the pleasure of visiting Europe’s largest cheese festival, with thousands of visitors arriving and getting to know Leaving Lactose.

Timed perfectly with the release of our new website, we had a great time chatting to so many of you and dishing out samples to countless families that had a son, sister, or nephew desperately in need of a Leaving Lactose care package 😍 

Our plan is to continue visiting events and spreading the good word of lactase so that more and more people realise they truly have a choice when it comes to happily and healthily enjoying our favourite foods 😄

It was a great feeling being able to relieve so many families from the thought of giving up dairy, it is always more helpful being able to chat in person! If any of our readers have a suggestion as to where we should visit next, we’re all ears 👂

 

        

 

 

Full Taste: No Limits 🐄

 

According to Waitrose’s annual Food and Drink report, potato milk is set to be one of 2022’s biggest food trends.

Though more choice is never a bad thing, and increased awareness of intolerances may make it feel like our choices are limited, we can’t help but reflect on the taste and importance of the real thing.

Researchers have predicted that the market for dairy alternatives could almost double over the next five years. Whilst this is still a fraction of overall milk production, as a company, it’s important for us to distinguish those deciding on alternative milk for lifestyle reasons, and those choosing alternative milks due to pain, feeling they have nowhere else to turn.

After many conversations with customers and families this past week, it’s become evident that plenty of us currently on lactose-free and dairy-free foods would jump back to regular options if we could enjoy them pain-free again.  

Fortunately, we’re on a mission to show people that dairy and pain don’t need to go hand-in-hand. Whether at home, or out and about for a special occasion, it is possible to enjoy the full taste, texture, and nutritional goodness of dairy - without the pain.

This is why our promotion of samples has been so important, no one should feel limited to a certain group of foods, and now you can try the magic solution for yourself 🥳

 

Recipe of the Week: Baked Camembert 🥣

 

Oh, baked camembert, what a decadent and delightful dairy pleasure. Fresh off the back of another mesmerising and hunger-inducing photoshoot, we’ve decided to offer an enchantingly gooey, slightly spicy recipe for when you’re huddled up warm over the coming months.

The beauty of camembert is in its simplicity, blissfully paired with a bottle of wine, this recipe only needs a baguette, chili flakes, honey, rosemary, sea salt, and of course, a wheel of camembert.

  1. Let’s begin by pre-heating the oven to 200˚ (180˚ on the fan setting), with a baking tray on the middle shelf. 
  2. Remove any packaging and then either place the camembert back in its original wooden box, or into a small baking pot.
  3. Proceed to slash a deep X or star pattern on the camembert, a few times in whichever direction suits you, before drizzling over some honey to glaze the cheese and inserting some rosemary leaves into the gaps.
  4. Now you can add a few touches, such as a sprinkle of sea salt and black pepper to taste, before finishing it off with some chili flakes if you’d like a slightly spicy twist.
  5. After 15-20 minutes, your magnificent creation will be gooey and ready for dipping with a toasted baguette or crackers.

   

 

 

 

Until Next Time & 15% off 😎

To celebrate our new website, as our dairy dedicated subscribers, we hope you enjoy a 15% off code for this month!

Dairy is such an unavoidable and enjoyable fact of life, we started a business just so we could focus on it 😎 supplying high quality lactase tablets that ensure you’re prepared for any indulgence, and any occasion, that life might throw at you! ✨

See you next week Dairy Dreamers 🤩

 

Sources Used:  

BBC, 'Will coffee drinkers plump for potato milk?' (BBC, 27 October 2021) <https://www.bbc.co.uk/news/business-59049400> accessed 30 October 2021

Living with Lactose | Issue XV

Living with Lactose | Issue XV

September 2021 | Issue XV

Living with Lactose 101

The Digestion Diaries

Good evening Dairy Dreamers 🙇🏽‍♂️

Welcome back to the fifteenth instalment of Living with Lactose!

Here’s to another week full of advice, tips, and hints on aiding your digestion and helping our tastebuds explore - letting us all seize the day 🐮

In our fifteenth weekly digestion diary, we’ve got bite-size history and science:

➕ Why milk is a relatively new invention and how this affects our ability to enjoy it 🐄

➕ Why drinking milk might have other advantages besides its nutritional value 🏆

➕ Our Indulgence of the Week: Baileys Irish Cream 🧉

There's a million ways to enjoy one of the world’s most basic, yet important pleasures, pain-free. We're here to guide you and keep you informed every step of the way 🕺🏽

 
Quote of the Week: Megan Mullally
American Actress
 
“I’ll quit coffee. It won’t be easy drinking my bailey’s straight, but I’ll get used to it. It’ll still be the best part of waking up.”
 
Milky Milestones: How We Got Here 🥛

 

There’s no question that the milk industry is changing, each year, alternative brands flood the market with their spin on milk.

Choice is never a bad thing, but it is important to look back at how we got to where we are today, and some figures to bear in mind, despite what may seem like a new milk revolution.

For example, global milk production has increased every year since 1998 in response to growing demand. Interestingly, this has no signs of slowing down, as the IFCN expect demand for cow’s milk to rise 35% by 2030, to a dizzying 1 billion tonnes 🥵

The first humans to enjoy milk regularly were western Europeans about 10,000 years ago, this may seem a while, but when comparing this against the 300,000-year history of our species, you can see why so many of us struggle to digest dairy 😅 evolution may be the name of the game, but we do like to take our time.

Since these early tasters were unprepared for lactose, and thus didn’t have any lactase enzyme to digest it, we can only imagine the writhing pain they must have been left with after such a delectable treat.

As evolution kicked in, some people began to keep lactase enzymes active into adulthood, whilst others, like many of us, did not. It is the result of mutations in a section of DNA that controls the activity of the lactase gene, meaning some of us can have milkshakes by the gallon, and others get queasy after a few sips.

As the first humans to enjoy milk regularly were western Europeans, they were also the first to gain lactase persistence, helpfully explaining why more creamy desserts and cheesy meals have originated in Europe than other continents.

 

The Gift That Keeps on Giving: Dreamy Dairy 🐄

 

The greater question is why some groups that heavily rely on milk, such as east Asian herders in Mongolia, have some of the highest rates of lactose intolerance, despite how much they have of it.

This points to the fact that drinking milk can have other advantages besides pure nutritional value. Those that regularly live around livestock are exposed to diseases like cryptosporidiosis and anthrax, it’s likely that drinking cow’s milk provides antibodies against some of these infections.

Similarly, if we consider another mammal (us), breastfeeding is known to provide plenty of protection against infections and painful moments like vomiting, and diarrhoea, in babies.

It is also thought to reduce the risk of obesity and other diseases in later life.

 

Indulgence of the Week: Baileys Irish Cream 🧉

 

Everything in life has a criticism, for Baileys, it’s that the real milk used in such a heavenly drink limits it to a shelf life of 24 months. Though, let’s be honest, who’s keeping a bottle around for two years?

The initial formulation process took about 45 minutes, and included alcohol, cream, and the chocolate milk powder Nesquik! Since Baileys was introduced in 1974 as the first Irish cream, over 10 flavours have been released, such as Vanilla-Cinnamon, Pumpkin Spice, and, recently in 2020, Apple Pie!

 

 

Until Next Time!

Dairy is such an unavoidable and enjoyable fact of life, we started a business just so we could focus on it 😎 supplying high quality lactase tablets that ensure you’re prepared for any indulgence, and any occasion, that life might throw at you! 🥳✨

See you next week Dairy Dreamers 🤩

 

Sources Used:

 

Michael Marshall, 'Why humans have evolved to drink milk' (BBC, 20 February 2019) <https://www.bbc.com/future/article/20190218-when-did-humans-start-drinking-cows-milk> accessed 6 September 2021

BBC, 'Are there benefits to breastfeeding until the age of five?' (BBC, 30 May 2018) <https://www.bbc.co.uk/news/health-44301125> accessed 6 September 2021

Olivia Rudgard, 'Don't cut down on dairy for the environment, warn nutrition experts' (The Telegraph, 16 August 2021) <https://www.telegraph.co.uk/news/2021/08/16/dont-cut-dairy-environment-warn-nutrition-experts/> accessed 18 August 2021

Living with Lactose | Issue XIV

Living with Lactose | Issue XIV

July 2021 | Issue XIV

Living with Lactose 101

The Digestion Diaries

Good evening Dairy Dreamers 🙇🏽‍♂️

Welcome back to the fourteenth instalment of Living with Lactose!

Here’s to another week full of advice, tips, and hints on aiding your digestion and helping our tastebuds explore - letting us all seize the day 🐮

In our fourteenth weekly digestion diary, we’ve got a serious science edition!

➕ How food scientists have been finding creative ways to enjoy the fulfilling taste of cow’s milk, without the cow 🐄

➕ Why milk matters alongside the latest advice from the British Nutrition Foundation 🍴

➕ Our Restaurant of the Week: Wingstop 🐔 & our Indulgence of the Week: Dips 🧄

There's a million ways to enjoy one of the world’s most basic, yet important pleasures, pain-free. We're here to guide you and keep you informed every step of the way 🕺🏽

 

Quote of the Week: Anthony Bourdain
American Celebrity Chef, Writer & Travel Documentarian
 
“You have to be a romantic to invest yourself, your money, and your time in cheese.”
 
Where There’s a Will: There’s a Way 🥛

 

Ever since we started as a company, we’ve had lactose intolerant dairy lovers complain to us about the pain they felt with milk, and the subsequent years lost trying to find a suitable replacement.

Sure, there are many dairy-free options for milk, with almond, oat, and coconut, just to name a few. Yet, the issue we keep hearing time and time again is that nothing can ever replace the taste and versatility of the real thing. Of course, we agree. 

On top of this, we’ve had readers who have reluctantly moved to these alternatives, conscious about the food and drink they enjoy, and how it affects the wider environment and global warming. 

Now, it seems we may not be too far away from the perfect solution.

In 2014, bioengineer Ryan Pandya had recently converted to veganism and found he was struggling with a bagel. The issue wasn’t the bagel itself, but rather the “cream cheese” substitute that it was filled with, “bland and runny” were the words he used to describe his experience.

Well, that fateful afternoon may well have changed the future of dairy as we know it. Presently, Ryan’s company, Perfect Day, is at the forefront of dairy science, the firm makes and sells milk, but has no cows.

Instead, Perfect Day use a bioreactor to cultivate microorganisms genetically engineered to secrete milk proteins. The proteins don’t merely resemble milk – they are milk. Genetically, and tastefully, identical to the real thing.

Using precision fermentation, Ryan has been able to appeal to all lovers of animal products, even those that may be vegan, as he has created genuine, tasty, fulfilling milk, that no longer requires a cow.

According to Josh Milburn at the University of Sheffield, the beauty with milk, versus products from more well-known companies like Beyond Meat, who genetically manufacture burgers and meat products, is its simplicity. Whilst labs strain over stem cells extracted from an animal to make a burger that’s mildly close to the real thing, milk is just a mixture of biomolecules suspended in water, making it a lot simpler to recreate.

The ice cream made from this new technological breakthrough has really turned heads, with tasters mentioning how it really “tasted like dairy ice cream in a way plant-based ice cream hasn’t yet.”

Indeed, the taste of lactose, the sugar in milk, just can’t be replaced by plant-based alternatives. This is why a biologically identical milk, without the cows, can be such a game-changer.

Whilst this technology is still some time away from hitting our shelves, it points to a bright future ahead for dairy, even from those who may have adopted a vegan diet, as zero animals are used, and the environmental impact is minimal.

 

Healthy Eating: Don’t Ditch the Dairy 🐄

 

This month, new research from the British Nutrition Foundation (BNF) has shone a spotlight on the importance of dairy in our diets. Interestingly, their research has shown we’re also mindful of this, as consumer demand for more sustainable diets has been limited due to a lack of key nutrients such as iron and iodine in vegan and vegetarian diets.

When making decisions about appropriate substitutes for animal-sourced foods, as humans, we’re too often focused on total protein and the lack of it from many plant-based substitutes, but research from the BNF has warned that this is not enough.

In fact, whilst dairy is a perfect source, most people already eat more than enough protein. Yet, this isn’t enough of a justification to start chopping and changing your diet, instead, we must consider the overall nutrient profile of foods.

Many plant-based alternatives do not contain important vitamins and minerals found in equivalent products, such as the calcium and iodine in milk. As iodine is an essential mineral, your body needs it to function properly but cannot make it on its own, instead, you need to consume it.

According to Professor Judy Buttriss, Director General of the British Nutrition Foundation, animal-sourced products currently provide over a quarter of iron, a third of vitamin A, and about half the calcium, zinc, iodine, and riboflavin in UK adult diets.

As such, the importance of dairy cannot be understated, as, although there may be substitutes for enjoying cups of tea and bowls of cereal, it’s not as easy to replace the vast array of nutritional benefits that dairy products bring.

Luckily, if, like us, you love dairy, yet hate the pain it brings, we have the perfect solution. Allowing your body to absorb all the dairy goodness, easily and efficiently, without any of the pain that comes with it.

 

Restaurant of the Week: Wingstop 🐔

 

Since 1994, these masters of chicken wings have embarked on a journey that has resulted in more than 1,400 restaurants worldwide. By 2002, the brand had served one billion wings. By 2015, it was the third-fastest-growing restaurant chain in the US. Currently, it has 7 locations within the UK.

Alongside their delightful wing-offerings, the icing on the cake is their selection of delicious dips they have to go alongside them. We all know so many things that aren’t half as good without a dip, and Wingstop is no exception, providing regular ranch, blue cheese, and honey mustard.

 

 

Indulgence of the Week: Dips 🧄

 

We tend to throw the phrase “under-rated” at a lot of different things through our adult life, but an often overlooked, yet integral part of many meals, is the power of a good dip.

Unfortunately, as we’ve come to expect with things that taste so good, many of the world’s best dips, from nacho cheese, to tzatziki, to radiant ranch, contain an awful lot of lactose.

Yet the taste is so unmatched, their popularity doesn’t dwindle. For example, ranch dressing, made from buttermilk, garlic, salt, and herbs, has been the best-selling salad dressing in the United States since 1992. Add its use as a dip and as a flavouring for crisps, and you’ll realise why, in 2017, 40% of Americans named ranch as their favourite dressing.

 

 

Until Next Time!

Dairy is such an unavoidable and enjoyable fact of life, we started a business just so we could focus on it 😎 supplying high quality lactase tablets that ensure you’re prepared for any indulgence, and any occasion, that life might throw at you! 🥳✨

See you next week Dairy Dreamers 🤩

 

Sources Used:

Graham Lawton, 'Real milk, no cows needed: Lab-made dairy products are now a reality’ (New Scientist, 11 August 2021) <https://www.newscientist.com/article/mg25133470-900-real-milk-no-cows-needed-lab-made-dairy-products-are-now-a-reality/> accessed 18 August 2021 

Olivia Rudgard, 'Don't cut down on dairy for the environment, warn nutrition experts' (The Telegraph, 16 August 2021) <https://www.telegraph.co.uk/news/2021/08/16/dont-cut-dairy-environment-warn-nutrition-experts/> accessed 18 August 2021