Category Archives: Lactose

Yoghurt or Milk?

Posted on September 23, 2020 by Robert Barrington

A large percentage of the World’s population are intolerant to cow’s milk. This is because they cannot digest the lactose sugar in the milk. The lactose therefore becomes fermented in the gut by bacteria, and a side effect of this … Continue reading →

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Dairy: A Source of Slow Release Carbohydrate

Posted on March 25, 2020 by Robert Barrington

Dairy food is associated with good health. In particular, consumption of dairy foods such as milk and yoghurt are associated with lower body weights. It is not fully understood why dairy foods may be so healthy, but one possibility is … Continue reading →

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Lactose Intolerance In Families

Posted on July 11, 2016 by Robert Barrington

Lactose intolerance is a condition that described the inability of the individual to fully digest the lactose sugar from milk. It is described medically as the inability to experience a substantial blood sugar rise following lactose consumption. This digestion normally … Continue reading →

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More On lactose Intolerance

Posted on July 5, 2016 by Robert Barrington

Lactose intolerance is a an inability to produce enough lactase, which is required to fully digest the lactose in milk. Lactose intolerance is experienced by a large proportion of the World’s population. Only the mainly white populations of the North … Continue reading →

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More on Lactose Intolerance

Posted on August 28, 2015 by Robert Barrington

Lactose intolerance is a condition whereby an individual is lacking the lactase enzyme. This results in an inability to digest lactose, the main sugar in milk. The undigested lactose passes to the colon, where gut bacteria ferment the sugar. This … Continue reading →

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Sugar Intake In Children

Posted on April 27, 2015 by Robert Barrington

High intakes of refined crystalline fructose cause insulin resistance in mammals. For example, rat experiments (here, here and here) have shown that fructose in high concentrations is a metabolic poison and leads to insulin resistance in just a few weeks. … Continue reading →

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Lactose Intolerance: Milk Alternatives

Posted on March 24, 2015 by Robert Barrington

Although cow’s milk gets a bad press amongst some nutritionists, it is an important source of nutrients and energy. In particular, milk contains factors that are anti-obesogenic, possibly fatty acids such as conjugated linoleic acid (CLA) and calcium. This explains … Continue reading →

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Lactose Intolerance: Try Psyllium Fibre?

Posted on January 16, 2015 by Robert Barrington

Lactose is the main sugar in mammalian milk. It is a disaccharide composed of a molecule of glucose bound to a molecule of galactose. Digestion of the lactose sugar in milk requires the presence of the enzyme lactase, which cleaves … Continue reading →

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Do Sugars Cause Blood Pressure Changes?

Posted on October 22, 2014 by Robert Barrington

The typical Western diet is associated with the development of Western lifestyle diseases. The detrimental health outcomes associated with consuming the Western diet relate to the presence of refined and overly processed foods as well as the absence of meaningful … Continue reading →

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Lactose Intolerance, Calcium and Dairy Products

Posted on September 16, 2014 by Robert Barrington
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