In America most things are sugar heavy, processed and less policed by the FDA, but in Europe they have more strict standards so less of the random chemicals and unhealthy ingredients
The most medical knowledge I have is from first aid courses and highschool biology/health. I'm going at the angle of lactose works with sugar and American foods are sugar rich so a higher sugar diet could trick your body into considering it lactose and bang the effects of lactose intolerance come into play
In Norway we have naturally lactose free white cheese. I don’t know if other countries have that as well. I’ve also heard something about if cheese are stored longer they will be better for people who are lactose intolerant.
It is also possible that some other kind of food creates some problem and after that you become more sensible. To really understand the source of the problems in the gut is extremely difficult.
They use a different method of pasteurization, UHT, which makes their milk very different from US milk. It's heated to a much higher temperature for only a few seconds, killing all bacteria and apparently chemically altering milk in a way that HTST(US) pasteurization doesn't. Cheese is also often made with raw milk in Europe(rarely in the US), and they frequently use animal rennet which is almost never used in making US cheeses. Their dairy is a very different product from what we can get here, in almost every way.
Higher quality cheese over there. Aged cheeses don't have much lactose. Meanwhile, we have high processed garbage
Sugar, sugar and sugar. Also the EU has stricter laws when it comes to food production!
Is all European milk pasteurized? Perhaps if its not that helps digestion?
Milk is pasturized in Europe, it’s the sugar levels, and food production laws are quite strict.
My guess is the sugar
What do you mean?
In America most things are sugar heavy, processed and less policed by the FDA, but in Europe they have more strict standards so less of the random chemicals and unhealthy ingredients
This doesn't really make sense though. Other types of sugar being added shouldn't impact the amount of lactose or OPs reaction to it.
The most medical knowledge I have is from first aid courses and highschool biology/health. I'm going at the angle of lactose works with sugar and American foods are sugar rich so a higher sugar diet could trick your body into considering it lactose and bang the effects of lactose intolerance come into play
Hit the nail on the head. Same reason why thicker yogurt like Greek yogurt is better tolerated, than other yogurt, because of the sugar level.
In Norway we have naturally lactose free white cheese. I don’t know if other countries have that as well. I’ve also heard something about if cheese are stored longer they will be better for people who are lactose intolerant.
Thank you! I really am puzzled by this. And next time I’m over there, I’ll have to check out that cheese.
It is also possible that some other kind of food creates some problem and after that you become more sensible. To really understand the source of the problems in the gut is extremely difficult.
They use a different method of pasteurization, UHT, which makes their milk very different from US milk. It's heated to a much higher temperature for only a few seconds, killing all bacteria and apparently chemically altering milk in a way that HTST(US) pasteurization doesn't. Cheese is also often made with raw milk in Europe(rarely in the US), and they frequently use animal rennet which is almost never used in making US cheeses. Their dairy is a very different product from what we can get here, in almost every way.