Лактоза - мы ее теряем

Everyone loves dairy. Well, almost everyone. In milk, kefir, yogurt, cheeses, cottage cheese, and other dairy products, there are a huge number of really useful nutrients for us. These are proteins, fats, carbohydrates, of course, but in addition to this, calcium, potassium, magnesium, phosphorus, iodine, vitamins B1, B2, B3, B6, B12, in general, really a treasure of useful things. But it seems there was lactose. Or lactase. You had to give up some of them. Let's figure it out. So, the main thing is not to confuse. Lactose is milk sugar. Glycerol is made up of glucose and galactose. Lactose is used for these components in the thin intestine. And this is a specialized ferment, a protein that works with this particular substrate. And the program of its assembly is encoded in our DNA. Lactose intolerance is a common name for a number of conditions and diseases that have approximately the same consequences. Milk sugar in the thin intestine does not disintegrate and in its whole form reaches the thick intestine, where our microflora happily meets it. And we see the consequences of its piracy in the form of a characteristic clinical picture. There are four reasons for such problems. The primary intolerance is the most common. The body either stops synthesizing lactase at all, or reduces its production. Once again, I remind you that this is a specific ferment, a protein that breaks down lactose, i.e. milk sugar. This ability came to us from our ancestors, and it is due to the fact that in the feeding of a baby, the process is limited in time. Then, who begins to pinch the grass, who drives the antelope, and who is omnivorous. Milk ceases to be the defining and most important component of the diet, so the economic body gradually gets rid of the capacities for its assimilation. People, in theory, should have about the same thing. And it happens, but not for everyone. Not so long ago, about 10,000 years ago, our ancestors were domestic milk animals. And they got a kind of competitive advantage in the form of milk products available almost all year round. And, by the way, the ability to preserve them, including long-term storage. It is possible that in some populations such an adaptation could develop and consolidate, including, which allowed the use of milk sugar and milk products containing it, without any particular gastrointestinal problems. What is interesting, the intolerance to the world, it varies greatly. If, for example, we are talking about Scandinavia and other regions of Northern Europe, then there is something about 5% of all lactose intolerant. And in Ireland, as some researchers claim, in general, all 100% of it is transmitted. If we are talking about some South African or Asian regions, then there are overshadowing values ​​of people who are just very poor in relation to lactose in food. There are more than 90% of them. How exactly did this happen to anthropologists and evolutionary biologists? We only accept it as a fact. Not all earthlings tolerate lactose. Secondary intolerance arises due to injury, disease, or as a result of surgical intervention. The consequences are approximately the same. It turns out that less lactase fermentation is produced in the small intestine. There is acute gastroenteritis, celiac disease, Crohn's disease, non-specific ulcerative colitis, some intestinal parasites, chemotherapy, pre-oncopathology, and much more. Importantly, if the process is acute, then the intolerance is reversible and temporary. There is also primary innate intolerance, this is an extremely rare condition that is transmitted by the autosomal-recessive mechanism. Such children do not tolerate breast milk even their own mothers. As you understand, until the 20th century, there were practically no chances of survival. Extremely rare condition in the sense that only a few dozen cases have been described around the world. Interestingly, almost all of them come to Finland. Also, some authors separately highlight the intolerance of lactose in underprivileged newborns. But this is a short-term and temporary condition. Interestingly, people are more or less aware of the causes of the phenomenon. And if we talk about the clinical picture, then there is a dark forest with Baba Yaga. What is going on there, you are just surprised. And to assess the scale of the tragedy, various studies on this topic are carried out in the world from time to time. In our country, among others. Viola has conducted its research before the launch of new lactose-free Viola Free yogurts to study the state of the market and understand where the legs of some consumer myths grow from. More than 8,300 people took part in the online survey, but the fully filled surveys turned out to be only 7,100. They were processed and analyzed. What turned out? Well, about 1.1% of respondents believe that they have lactose intolerance. And for this reason they do not consume dairy products. At the same time, 59% of respondents are sure that they know almost everything about this state. And another 37% heard something. However. Knowledge and reality are poorly related. Not that this is an unexpected result, but in general it definitely makes you think. Interestingly, one of the most common sources of knowledge about lactose intolerance is the Big Bang Theory. Of course, many thanks to the creators. Of course, I would like to see reliable information in the media and social networks. Fortunately, almost half of the respondents named these sources as the main ones. We remember that a little more than 1% of respondents stated that they had lactose intolerance. But at least one real symptom of this very lactose intolerance was recorded in at least 46% of respondents. At the same time, people reported not only about real clinical manifestations, such as swelling of the stomach, some painful sensations from it, gurgling, diarrhea, nausea. But also about false manifestations. From those that are just being promoted in the media. And thanks to the efforts of some dishonest bloggers. This is drooling, vomiting, increased mucus production, constipation, dry skin, swelling, headaches, hair loss, ulcer in the mouth and blood in the chair. Wait, are we still talking about lactose intolerance? Or about the red flags of some much more serious diseases? But such respondents, by the way, have gained as much as 38%. What does all this lead to? To an unreasonable refusal of dairy products. And often this is a complex approach, especially loved by various self-proclaimed nutritionists and other supposedly nutrition specialists. What do I mean? We remove lactose, glucose, gluten, salt, fat, animal protein, GMO, gluons, quark and dark matter from the diet. What remains there is another question. But there are also other misconceptions. For example, for some reason goat milk is considered much more useful and easily tolerable. This is attributed to a certain other form of lactose, or to a lower content. However, this is not quite so. More precisely, not at all. Both in whole cow and whole goat milk, approximately 4.7-4.8% of lactose. And there and there it is absolutely the same. Another question is what is the difference between the micro-protein composition. Yes, and for this reason, goat milk can be perceived a little more easily by some people. Not by everyone. Only those who can accept some other organoleptic nuances of this very interesting product. A small remark for lovers of fat-free milk. Do you know that there is more lactose? If we are talking about whole milk, then this is about 5.2%, and in yogurts up to 6%. Well, just so that there is no illusion that you are supposedly using some incredibly healthy product. Well, if there is less fat in it, then there is more of something else. And it turns out that most often these are carbohydrates, including those that everyone tries to avoid, that is, simple ones. Even if a person is diagnosed with lactose intolerance, and for this modern medicine has absolutely all the opportunities, this is not yet a reason to give up dairy products. First, the reaction can be dose-dependent, and it is usually recommended to temporarily and completely give up dairy products. And then we gradually return them one by one and in titrated doses. And we find out to what extent the tolerability remains normal. In some situations, it remains possible to use, for example, cottage cheese or cheese, in which, accordingly, approximately 0.33% or even 0.07% of lactose. In some cases, it is even possible, for example, to use milk in coffee. Secondly, there are huge lines of lactose-free products. Various manufacturers have a lot of them, they are absolutely beautiful in this sense, and even people with absolute and proven lactose intolerance can afford them. Giving up the beautiful natural source of protein and calcium, as well as some other important nutrients, is, to put it mildly, irrational. Milk is still demonized. It contains both terribly harmful cholesterol, and no less terrible and no less harmful trans fats. They say that this milk is generally all wrong, because somewhere 7,000 years ago the cows broke down, and now beta-casomorphin-7 is synthesized inside the consumers of the wrong milk, which penetrates the cerebral cortex through the holes in the intestines and causes mental illnesses there. This is not counting antibiotics, hormones and uranium. Use reliable sources of information, and do not give up dairy products in vain, subjected to social network panic.