Clinton News-Record, 1985-10-09, Page 58TRACTOR
F:
-:c
(1 ,•r cigser alabsurp-
tio> rai ariabi todigest
the tigh auger, lactose; be,
ca►lee of an insufficient
amount of the enzyme lac-
tase -in the small intestine:
Lactase tweaks: down lac,
tose into ifs simple sugar
�- glucose, and galactose:
Without sufficient lactase,
water is drawn into the in-
testine where bacteria con-
vert thelactose to acids and
gas, When this results in
symptoms, the condition is
termed lactose intolerance.
Symptoms may include di-
arrhea, bloating, gas and
cramps.
Digestion
A person is usually born
with enough lactase to dig-
est the amount of lactose
consumed as breast or
r..,
cow's;i ,lii1G,.
favity tan the cie4ta'rre'
tern gradually decreases
with age. This is especially
true among certain non-
white populations who are
most commonly affected
by lactose intolerance,
The populations include
Blacks, Indians, Latins,
Orientals and people of Me-
diterranean descent, Lac-
tose intolerance is lowest
among white adults of
Scandinavian and western
Eur r .e. ancestry IP"
�7ac
.......................
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Net everyo0e > has
owe digesting:; tae
show symptoms of lactose
intolerance. Many people
diagnosed as lactose intol-
erant can drink normal
amounts of milk without
symptoms, especially if.the
milk is consumed wieth
meals. The presence of solid
food in the stomach allows
the lactose to be digested
-more gradually, thus elimi-
nating or greatly reducing
the symptoms.
• To deterrnine lactose in-
tolerance, a person is often
given a massive dose of
crystalline lactose in solu-
tion (50 to 100 grams) and
then is observed for symp-
toms. This large dose of lac-
tose is the amount con-
tained in one to two quarts
of milk. An eight -ounce
serving of milk contains
only 12 grams of lactose.
Because this test exagger-
ates the extent of milk intol-
erance in a population, we
should be cautious when
using the test results to
make dietary changes that
limit milk consumption.
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Lactose intolerant per-
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BLYTii
523-4244
soais who exieriencesylw,.
toms=after only eine gs of"
milk may
[rot develop
symptoms when they eat
cheese. The fermentation
process changes the lactose
to lactic acid, taking this
burden 'off the digestive
system.
Sometimes drinking
small aiinounts of milk sev-
eral timesday can also
eliminate the symptoms.
Additionally,,enzyme prep-
arations are also
to reduce thg lactose con-
tent of mill#: °,
Patricia McClinton, M.Sc.,
R-P.Dt., is a nutrition com-
munications specialist em-
ployed by the Dairy Bureau
of Canada.
MASKS and MAKEUP
ROWS HEALTH
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Hensall Ontario
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Remember Thanksgiving Dinner
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