I’m lactose intolerant and it makes me sad. I love a big glass of chocolate milk (who doesn’t?) but I’ll spare you the details and just say that it ain’t pretty. I also love ice cream but it makes me slightly queasy. Sometimes I’m a trooper and I suffer through the quease anyway.
The thing is, a lot of people use the term “lactose intolerant” to mean a complete abandonment of all things dairy, when they probably mean to say that they have a dairy allergy. The two are not the same thing. Fermented dairy products, such as cheese and yogurt, actually contain no lactose. The lactose is gobbled up by bacteria during the fermentation process, so if you’re having issues with cheese and yogurt, the lactose isn’t your problem. If you’re having issues with anything dairy-related, then you actually have a dairy allergy or sensitivity.
So while chocolate milk isn’t an option for me, I’m happy that I can have all the yogurt and cheese that I want. This is fortunate, because I eat a disproportionate amount of yogurt and cheese, given my size (petite) and cultural group (Asian).
My current favourite thing is Olympic organic probiotic french vanilla yogurt, which tastes just like ice cream. I eat it in the mornings with Granola King hazelnut hemp granola. Even better than their tastiness, both are local, organic products.
Also, you can’t go wrong with St. Agur blue cheese. Served with a little bit of ripe Bartlett pear or a fig compote, it’s really delicious.