July 2021 | Issue XIII
Living with Lactose 101
The Digestion Diaries
Good evening Dairy Dreamers 🙇🏽♂️
Welcome back to the thirteenth 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 thirteenth weekly digestion diary, we’ve got a special cheesy edition!
➕ How unlimited cheese choice is one thing we never want to be restricted with, and why lactose-free doesn’t give us the taste we’re looking for 😋
➕ Why pill-makers and pharmaceutical companies use lactose in their products 💊
➕ Our Event of the Year: Love Cheese Live 🍷 & our Indulgence of the Week: Cheese 🧀
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: Charles de Gaulle
Former Officer, Statesman & President of France
So, laborious lactose, it’s the sugar in milk, and, by extension, cheese.
As many of our readers will know by now, lactose is the enemy, the reason why so many of us have a complicated relationship with dairy. It’s exactly what our bodies find increasingly difficult to digest as we get older. With each year that goes by, we naturally lose the levels of lactase enzyme that had us able to benefit from our mothers’ milk, leading to annoying cramps, gas, bloating, and a host of avoidable pains, when we’re just trying to live our lives.
As lactose is found in the milk of all mammals, our loss of natural intestinal lactase couldn’t come at a worse time. As we grow up, we experience the decadence of dairy and its creamy presence everywhere we look, in all of our favourite meals, desserts, and drinks.
The pragmatic readers amongst you may happily conclude that none of these issues matter when there’s lactose-free milk, cream cheese, cream, and cheddar available in stores!
Well, sadly, the problem here lies with exactly what lactose is, as the sugar in milk, it adds an unmistakeable taste to anything its in. Interestingly, it’s only about 1/7th as sweet as sucrose, ordinary table sugar.
Oddly, this is exactly why so many industry suppliers use it! It allows for a bit of pleasant sweetness to be added to products, without overwhelming them with an overtly sweet taste. For example, bakers can sprinkle bits of lactose on the top of bread and let it caramelize to a tasty golden-brown.
This means lactose is used far and wide, helping explain why pill-makers and pharmaceutical companies make use of it, the extremely tiny amount of active ingredient in a tablet needs to be surrounded with fillers that bulk it out and make it large enough to handle.
Lactose makes this easier as it fills the tablet and leaves it with just enough sweetness to balance out any bitter taste!
Unfortunately, this makes lactose as much of a blessing as it is a curse. We may decide we want to use lactose-free products, but they’ll never be able to replace the taste of the real thing.
Additionally, lactose is being increasingly used as a flavouring agent wherever we look! From ready meals to cheesy snacks and sweeteners like Canderel, lactose adds taste and texture, helping to justify exactly why we like the foods we do.
Importantly, this is why we created a product that digests the lactose in dairy for you, so that your stomach doesn’t have to.
Lactose-free items just add lactase to regular milk or cheese to remove the lactose.
Not only does this limit our grocery shops, as items like cheese are restricted to basic cheddar, it’s entirely unnecessary when you can have all the lactase your body needs an arms-reach away. Whether on holiday, or at home, our tiny tablets ensure you never need to worry about the dairy you may find yourself enjoying, ever again.
Event of the Year: Love Cheese Live! 🍷
Our eagle-eyed readers will notice something is amiss! There’s no Restaurant of the Week!
Well, we’ve decided to avert attention to an even more decadent and delightful event, the largest cheese show in the world, live in Staffordshire between October 22nd to 23rd, Love Cheese Live!
In late October, we plan to be amongst 350 different exhibitors at the UK’s largest cheese, food, and wine weekender – giving attendees a wealth of outstanding tasting, shopping, and drinking to choose from, whilst we test the latest trends, and the finest products, the world’s best independent suppliers have to offer.
Additionally, some of the most exciting, enlightening experts will be there to recommend and advise on all things dairy. Giving precious cooking gold dust from Michelin starred and celebrity chefs, alongside hints and tips from experts like ourselves.
Indulgence of the Week: Cheese 🧀
Oh, wonderful cheese! Our love for this often-smelly substance is helpfully illustrated by the vast array of options we have when trying to pick our perfect slice. We value cheese for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus.
Over a thousand types of cheese exist and are produced worldwide. Texture, flavour, and style are all dependent on factors such as the animal the milk came from, how long it’s been aged, whether it’s been pasteurised, butterfat content, and the presence of bacteria.
Our Instagram followers may have seen that in 2020, Benoît Bruel broke the Guinness World Record by adding 254 different varieties of cheese on a pizza! At roughly $4 per pack, he spent about $1,000 putting the pizza together 🤑
At this year’s International Cheese and Dairy Awards, hosted by Love Cheese Live, one supreme champion will be found. To categorise this as an easy decision would be drastically undercutting it, with over 5,000 cheeses on display as entries from all four corners of the world, it’s easier to find a needle in a haystack then crown a champion.
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 🤩
Johnson, M.E. (2017). "A 100-Year Review: Cheese production and quality". Journal of Dairy Science. 100 (12): 9952–9965
White S., White G. (1991) Dairy flavourings. In: Ashurst P.R. (eds) Food Flavorings. Springer, Boston, MA.
Christian Storhaug and others, 'Country, regional, and global estimates for lactose malabsorption in adults: a systematic review and meta-analysis'  2(10) The Lancet - Gastroenterology & Hepatology