Replied by Joe (Albany, NY) on 07/01/2009
Switching to raw dairy products and making sure my milk was whole, non-pasteurized, non-homogenized and I eliminated cooked dairy made my lactose intolerance symptoms go away altogether.Replied by Rich (Boca Raton, Fl) on 10/11/2009
I had a milk allergy for 30 years. I would get an upset stomach after drinking a big glass of milk. 1/2 a glass was ok. Could eat 3 pieces of pizza, but not 4. Chocolate milk seemed better than plain milk. I tried the lactic acid free milk, and it didn't help at all, so it wasn't a lactose intolerance. Probably a milk protein.
I thought it might be helpful for others to know that milk allergy doesn't necessarily mean lactose. Anyways, strangely enough, I noticed at 32 that I no longer had this allergy. So perhaps this allergy is cureable; maybe a flora and fauna thing.Replied by Jasonmchicago (Chicago, Il, Usa) on 08/06/2010
I had a late onset of lactose intolerance... Around when I was 19 years old. After taking lactose out of my life and then eating lactose enzyme pills I was okay. Then last year something happened. I started reading about how in the US rBGH (a growth hormone in cows to produce more milk) had started to be used by farmers around 1992 (this was exactly when I got lactose intolerance). I thought more and more about it... As a kid I ate two bowls of cereal every morning without any issues... How did I get a late onset and why so strong. Anyway I switched to all organic products this January (by definition rBGH free) and was quite mindful of eating high-quality dairy. I no longer am bothered by lactose. Now my issue may have been something else to begin with as I never tested for lactose intolerance but this may be worth something for folks in the US to consider. The US is the only developed country that allows this horrible hormone into our dairy... So if you live in Canada, Europe, Japan, etc. this will not apply to you.Replied by Knittingand (Nowra, Nsw Australia) on 11/23/2011
I cook a lot of vintage recipes that call for sour milk (not spoiled milk!).
It is made by adding vinegar to full cream milk and leaving it for 20 minutes to overnight. If I make it with apple cider vinegar can it be consumed by my lactose intolerant husband and son?
Replied by Kathleen (San Antonio, Texas) on 11/23/2011
Pasturized milk won't sour, it spoils. Raw milk will sour if left out. That being said, adding the vinagar is an acceptable substitute for recipes. I don't think, however, that it will help with the lactose. The bacteria and yeasts used in kefiring milk do digest lactose. The longer it ferments, the more lactose is eliminated. Some people with lactose intolerance drink kefir without any issues (some also do fine with raw milk). Kefir can be substituted for buttermilk in recipes. It should work well in place of sour milk , too. Unfortunately, I'm not sure how commercial kefir does on the lactose. I do know it contains only a small percentage of the bacterial cultures found in homemade kefir.Replied by Boops (Nowhere, Ny) on 08/22/2013
Been LI for over 20 years after an extremely stressful period in my life and have used lactaid pills for dairy in meals with no issues and drink Almond milk for those times I don't feel like taking pills. Being of Italian decent and having all types of cheeses throughout my life, I am not letting it stop my traditional meals and find the pills are my answer. Easy to take, doesn't taste like anything and easy to put in my purse for eating out.
Relaxing and meditation does not work for me as someone else suggested, don't think there is a permanent "cure", if you truly have lactose intolerance.
Replied by Toourlady89 (Ca, Usa) on 08/23/2013
Taking Lactobacillus Acidophillus ( over the counter ) has been known to help in Lactose Intolerance. It's to be taken with each meal.Replied by Philip (Sun City, Ca) on 12/13/2016
Probably fauna, they tend to be a bit flighty!!!
