What is Lactose?

Lactose is a disaccharide (two sugar units) composed of one glucose unit and one galactose unit. Commonly known as "milk sugar", lactose is the main carbohydrate in milk. Dairy products (other than milk) vary in lactose content. Natural cheeses for example contain lower lactose contents compared to milk. This is due to the removal of lactose-whey and the conversion of lactose to lactic acid by select micro organisms in cheese-making.

Lactose Digestion

Under normal conditions, lactose is digested by an enzyme called lactase. This enzyme is present on the surface of the small intestinal cells and ensures that lactose is "broken down" into its individual sugar units (glucose and galactose) and absorbed efficiently.

Lactose Intolerance

In some people, there is either an insufficient or total absence of the enzyme lactase which is required to break lactose into its component sugars (lactase deficiency). Some people produce lactase only during infancy and childhood and may become unable to digest lactose as adults. Lactose intolerance is a condition resulting from the inability to digest lactose. Individuals with this condition will experience unpleasant symptoms such as bloating, gas, and abdominal discomfort. Reduced digestion of lactose due to low levels of intestinal lactase is a condition known as lactose maldigestion. Not all individuals with this condition will experience intolerant conditions. Most who experience lactose maldigestion can consume up to 2 cups of milk a day without symptoms when the milk is consumed in small quantities, at different times, always with meals. However, a health professional such as a dietician should always be consulted for guidance.

What is Gluten?

Gluten is the general name given to the proteins present in wheat, rye, barley, oats, and triticale (a cross between wheat and rye).

What is the Gluten Free diet?

This diet eliminates all foods containing wheat, rye, triticale, barley and oats. Most health professionals recommend a strict adherence to a gluten free diet for life for those diagnosed with Coeliac Disease.

What is Coeliac disease?

Coeliac disease is characterized as a hypersensitivity to gluten in wheat, rye, triticale, barley and oats. It is an autoimmune genetic disorder involving the small intestine. If people with Coeliac disease consume gluten-containing food, damage to the absorptive inner layer of the small intestine can occur, which may reduce the absorption of essential nutrients.

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