Lactose is a sugar found naturally in milk. Lactase enzyme helps digest lactose into glucose, which can then be used by your body. When you consume dairy products like cheese or yogurt, it breaks down the lactose into lactic acid, which gives these foods their sour taste. You may have heard that consuming too much of this substance will result in diarrhea and gas.
But what exactly are the health risks associated with eating too much of this substance?
Lactose is not only found in dairy products but also in other dairy products such as butter, cream, ice cream, and even some yogurts. According to the Mayo Clinic , “The main risk from drinking too much milk is dehydration.” This means that if you drink too much milk, you could become dehydrated. If you do get sick from drinking too much milk, it’s usually because you drank too little water. The Mayo Clinic says that drinking too much milk can also lead to stomach cramps, bloating, nausea, vomiting and diarrhea. Drinking too much milk can also make you feel bloated. Milk contains fat and calories so if you’re trying to lose weight, it might be best to cut back on the amount of milk you drink. Some experts say that drinking too much milk could affect your teeth. They say that drinking too much milk could cause tooth decay. But, this only tends to happen when you drink milk after eating sugary or starchy foods.
The possibility of getting sick from too much fat can result from eating the whole milk or 2% milk. This does not mean that skim or 1% milks are less likely to make you sick. (If anything, it’s the opposite.) However, whole and 2% milks contain more fat than skim or 1% milks and they’re also higher in calories.
If you have issues with diabetes or high cholesterol, it is best if you stick to skim or 1% milks. The reason why whole and 2% milks may cause sickness is because the fat content in these milks make you feel fuller faster. This means that you’re less likely to eat foods that contain more calories than whole or 2% milk, such as fruits, vegetables and whole grains. This may increase the risk of malnutrition while dieting. Know that if you are sick from drinking a lot of whole or 2% milk, it’s not because whole or 2% milks are bad for you. It’s because you drank too much of it or you’re just sick in general.
How To Make Your Own Lactase Enzyme?
One way of treating your lactose intolerance is by taking Lactase enzyme tablets before or after you’ve ingested foods containing milk. They can be purchased at most drug stores and health food stores. You can also improve your Lactose tolerance by taking the enzyme lactase before you eat or drink any dairy product. This is because Lactase is an enzyme that helps digest the milk sugar lactose in dairy products. People who are lactose intolerant do not produce enough of the enzyme lactase. Without it, they develop symptoms such as gas, abdominal pain, bloating, and diarrhea. This is because they are unable to digest the milk sugar lactose properly. Lactase supplements are available over the counter and can be taken daily as well as with each meal containing dairy products.
So how do you make your own lactase enzyme?
All you need is a fresh banana. Not only does it have a great taste but it also has the ability to help your body break down the milk sugar lactose without causing side effects that milk may cause. The amount of time it takes for the banana to prepare is about 30 minutes. Here are the steps on how to properly make your own lactase enzyme: Ingredients You’ll Need 1 fresh banana
1 cup of milk (whole works best but you may use whatever you prefer)
1 teaspoon of vanilla extract (optional)
Blender or food processor How To Make It?
Step 1 Have your banana ripe and ready for eating. Step 2 Cut your banana into 1 inch slices. You can do this with a knife or just use your hands. Step 3 Add your banana pieces into your blender or food processor (do not add the banana pieces that are in contact with the outside of the peel, these may contain a substance that is toxic to humans). Add your cup of milk and teaspoon of vanilla extract into the mixture as well. Step 4 Place the lid on your blender or food processor and blend for about 1-2 minutes. Step 5 After the necessary time has passed, the milk should be white or a pale yellow color. If it is still a caramel color, then you should blend for about an extra minute or so. What You’ll Need To Know If you have trouble digesting milk, then this recipe is for you. It’s quite easy to make and there are no real side effects (aside from the delicious taste of bananas) that will harm you.
How Long Does It Last?
The homemade lactase enzyme will stay good in the fridge for up to 48 hours, so make sure to use it before then.
What Else Can It Help With?
The bananas in this recipe can also help with decreasing chest congestion such as that caused by asthma and other respiratory issues. It can also lower your cholesterol, reduce muscle pain from over exertion (such as after a long run or gym session) and even help with depression. It’s quite the amazing fruit!
Banana Berry Smoothie!
Ever had a berry-flavored candy? Perhaps gummy bears or Jolly Ranchers?
If you have, then you’ll definitely love this smoothie. It tastes just like those candies and is sure to be a favorite among the kids and yourself as well. This berry smoothie not only tastes great but it can help improve your vision, help you sleep better at night, and even reduce your chances of getting cancer.
Sources & references used in this article:
Characterisation of the surface properties of α-lactose monohydrate with inverse gas chromatography, used to detect batch variation by MD Ticehurst, P York, RC Rowe, SK Dwivedi – International Journal of …, 1996 – Elsevier
Crystallisation of α-lactose monohydrate from dimethyl sulfoxide (DMSO) solutions: influence of β-lactose by TD Dincer, GM Parkinson, AL Rohl, MI Ogden – Journal of crystal growth, 1999 – Elsevier
Quantitative determination of crystallinity of α-lactose monohydrate by DSC by A Gombas, P Szabó-Révész, M Kata, G Regdon… – Journal of Thermal …, 2002 – Springer
Quantitative determination of crystallinity of alpha-lactose monohydrate by near infrared spectroscopy (NIRS) by Á Gombás, I Antal, P Szabó-Révész, S Marton… – International Journal of …, 2003 – Elsevier
Modeling the crystal morphology of α-lactose monohydrate by G Clydesdale, KJ Roberts, GB Telfer… – Journal of pharmaceutical …, 1997 – Elsevier
Use of milling and wet sieving to produce narrow particle size distributions of lactose monohydrate in the sub-sieve range by H Adi, I Larson, P Stewart – Powder Technology, 2007 – Elsevier
The use of inverse phase gas chromatography to measure the surface energy of crystalline, amorphous, and recently milled lactose by HE Newell, G Buckton, DA Butler, F Thielmann… – Pharmaceutical …, 2001 – Springer