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Ask the Dietitian Archives:

  • December 2009:
    Should I eliminate saturated fats from my diet?
  • November 2009:
    What's a good way to gain weight if you're underweight? Should I switch from lowfat dairy to whole milk products?
  • October 2009:
    Recently the American Heart Association stated that Americans are eating too much sugar and recommended that people cut down. Does that include dairy products, too?
  • September 2009:
    How can I, as a parent, be involved in this movement to help kids in her school eat better?
  • August 2009:
    Is frozen yogurt healthier than ice cream?
  • July 2009:
    What are sterols and what do they do?
  • June 2009:
    Is it safe to feed your family raw milk?
  • May 2009:
    What is the dairy industry doing to help support Mrs. Obama’s agenda for a more nutritious and sustainable food supply?
  • April 2009:
    Can eating at home also contribute to weight gain?
  • March 2009:
    Are natural trans-fats as unhealthy as man-made trans-fats?
  • Febraury 2009:
    Contaminated milk and milk formulas
  • January 2009:
    Is Greek yogurt nutritionally different from regular yogurt?

  • December 2008:
    Kids and vitamin D
  • November 2008:
    Where can I find kid-friendly, healthy snacks in my rush between work and sports practice?
  • October 2008:
    What does the Daily Value represent on my yogurt’s nutrition label?
  • September 2008:
    Isn’t diet and exercise the best way to promote heart health?
  • August 2008:
    Healthy choices from fast-food menus?
  • July 2008:
    Body detoxification
  • June 2008:
    Is it possible to eat well without breaking the bank?
  • May 2008:
    "Downed" cows
  • April 2008:
    Are there healthier espresso options?
  • March 2008:
    “Deceptively Delicious”
  • February 2008:
    What does "nutrient-rich" mean?
  • January 2008:
    Raw milk vs. pasteurized milk
  • December 2007:
    The dairy industry’s involvement in eating “local”
  • November 2007:
    E. coli and dairy foods
  • October 2007:
    School lunches vs. packed lunches
  • September 2007:
    Fat-free half-and-half
  • August 2007:
    Milk’s impact on teeth
  • July 2007:
    Dealing with lactose intolerance
  • June 2007:
    The relationship between calcium and heart disease
  • May 2007:
    Mothers’ influences on daughter’s eating habits
  • April 2007:
    “Extreme eating” at restaurants
  • March 2007:
    The validity of industry-sponsored dairy studies
  • February 2007:
    What is cloned milk and is it safe?
  • January 2007:
    Cholesterol guidelines for children


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    Frequently Asked Questions

    July 2007

    By Althea Zanecosky, MS, RD, LDN
    Mid-Atlantic Dairy Association





    Q: I have lactose intolerance and was advised by friends to switch to goat’s milk.  I’ve also heard that other milks can be substitutes for cow’s milk.  Can these products help my milk allergy?

    A: Lactose is a sugar (carbohydrate) found naturally in milk. Lactose intolerance is caused by a shortage of the enzyme lactase, which is needed to break down lactose so it can be absorbed into the bloodstream. When someone doesn’t have enough of this enzyme, lactose isn’t absorbed properly from the digestive system and can cause symptoms such as bloating and diarrhea. 

    Milk from all mammals including cows, goats, sheep and humans contains lactose. The following chart compares the nutrients in various milks.  The amount of lactose is very similar in cows, goats and sheep.  This means that goats’ milk isn’t a suitable alternative to cows’ milk for people who are intolerant to lactose.

    Milk Composition Analysis per 100 grams:

    Nutrient Unit Cow Goat Sheep
    Water gm 87.8 88.9 83.0
    Protein gm 3.2 3.1 5.4
    Fat gm 3.9 3.5 6.0
    Carbohydrate gm 4.8 4.4 5.1
    Energy gm 66 60 95
    Sugars (Lactose) gm 4.8 4.4 5.1
    Fatty Acids:
    Saturated gm 2.4 2.3 3.8
    Mono-Saturated gm 1.1 0.8 1.5
    Polyunsaturated gm 0.1 0.1 0.3
    Cholesterol gm 14 10 11
    Calcium gm 120 100 170

    Source: McCane, Widdowson, Scherz, Kloos. International Laboratory Services

    It’s important to note that lactose intolerance is not the same as a dairy allergy.  Allergies are reactions to proteins, and a cows’ milk allergy is caused by a reaction to two milk proteins, casein and whey. Casein is the curd that forms when milk sours, and whey is the watery part that is left when the curd is removed.

    Milk from other mammals (such as goats and sheep) is sometimes thought to be a possible substitute for those with cows’ milk allergy. However, the allergens (proteins) in milk from goats and sheep are very similar to those in cows’ milk. This means that someone with a cows’ milk allergy might react to these other types of milk as well; so goat and sheep milk aren’t suitable alternatives for people who are sensitive to cows’ milk.  See your physician for allergy testing if you suspect a milk allergy.

    National Dairy Council has tips on ways those with lactose intolerance can incorporate dairy in their diet:

    http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Lactose/index.htm

    For more information about lactose intolerance, visit http://digestive.niddk.nih.gov/ddiseases/pubs/lactoseintolerance/.

    For more information about food allergies, visit http://www.foodallergy.org/.