THE CHEESE And THE INTOLERANCE To THE LACTOSE

EL QUESO Y LA INTOLERANCIA A LA LACTOSA

What is the lactose?

The lactose contributes us proteins of tall biological value, vitamins, calcium, fat, and necessary substances for our organism. We are used to it find especially in the milk and in the derivatives of this. The lactose degrades in the intestine.

But What is the intolerance to the lactose?

The intolerance produces when it exists a bad absorption by our intestine, this sees unable to degrade it. The symptoms can be varied, depending on the quantity of lactose ingerida, like abdominal ache, flatulences, nauseas…

These symptoms mitigate when we adjust the consumption of milk and derivative, until controlling the symptoms. But it is not necessary to delete it of the everything. Only it is necessary to know that product is the most suitable.

But the big question is: we that are a country lovers of the cheeses, with an infinity of varieties by region , can not eat them if have intolerance to the lactose?

Those people queseras are in luck, no all the cheeses possess the same quantity of lactose, is more, there are cheeses that are more advisable precisely by this motive.

In this career of the best cheeses for the intolerantes there is a clear winner, The Cheese Cured obtains the pódium.

A Cheese Cured possesses 0.5% of lactose by each 100 gr. By the contrary a fresh cheese surpasses the 2%.

The Manchegos of milk of sheep with a maduration among 30 days and 2 years are the best, followed of the ones of Idiazábal with maduration of 4 months to 1 year. The cheeses of goat also are recommended.

Therefore, if have intolerance to the lactose the best cheeses are the cured or añejos, what more mature much better. And preferably of sheep or of goat.

Nutritional councils of the Dr. Neus Abella

Centre Diet

Tel 93 478 52 01

 
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