Lactose intolerance, How to get on safe and sound

 

Always ranked among the largest and at the same time simplest pleasures of life, especially in Italy, food can be too for some persons source of great dangers. Obviously we are talking about those who are allergic or intolerant to certain substances or foods that trigger excessive immune system reactions, with very painful symptoms, and therefore have to pay close attention to your diet.

 

For example, if we talk about cheese, of which the Belpaese is the world's largest producer with more than 400 different varieties including many considered extremely valuable and much appreciated abroad, it is not unusual to see the intolerant to lactose, sugar present in small amounts in the milk of all mammals. This intolerance, particularly widespread among infants, occurs when missing the lactase enzyme that can break down lactose into its two components (glucose and galactose), simpler and digestible. However an intolerant must not necessarily give up all kinds of cheese, in fact not all contain lactose: for example hard and extra-hard cheeses can be consumed. In fact during their maturing this is transformed into lactic acid, so they virtually do not contain lactose. Based on the results of numerous analyzes, Parmigiano Reggiano DOP aged 30-36 months can be described as "lactose free" and is, therefore, advisable to intolerant people.

 

Even if not completely free, other types of cheese can be eaten in small amounts with no particular concerns, as Emmental, Grana Padano, Pecorino or Provola sweet or smoked. Take into account that the tolerated amount varies from person to person, however, so you may want to try small portions in order to assess the level of tolerability. Also some species of microbes promote digestion of lactose, therefore some dairy products with relatively high amounts of this sugar are also present but can still be tolerated, always taking into account the different reaction of the individual. Among these Caprino, Quark, Gorgonzola, Fior di Latte, Crescenza, Feta, Asiago, Caciotta, Taleggio, Fontina, Caciocavallo, Brie, Camembert and Tomino. Instead fresh soft cheeses are obtained by acid coagulation, and therefore often contain high percentages of lactose. For this reason dairy products such as Mozzarella, Cottage Cheese, Crescenza, Ricotta or generally creamy cheese spreads are to be avoided. So if you are intolerant there is nothing to despair, cause even if you’ll have to avoid some really fine delicacy, as we have just shown you can also provide a considerable range of dairy products, all still fine and irresistible, all still recognized as true excellence made in Italy.

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