In the past few years, the consumption of vegetables has increased due to the fact that, people who have allergy problems and/or intolerance to dairy, have replaced the cow’s milk for plant based drinks.
Lactose intolerance is tied to the digestion and metabolism, as well as to an enzymatic phenomenon. It is the problem of an individual to adequately digest and metabolize lactose. Lactose is in all the usual dairy products. It is made of two sugars, galactose and glucose. To be reduced by the intestine, first lactose should be divided into monosaccharides which are simple sugars. The enzyme that makes it possible it is the lactase and the b galactosidase is activated in the small intestine. In children, the amount of lactase is high, which allows a good digestion of milk. In adults this enzyme decreases making the digestion of lactose more dificult. That is the reason why lactose ferments in the small intestine, producing gas, bloating, stomach pain or diarrhea.
Milk allergy is an allergic reaction of the immune system to one or more proteins, such as casein or lactoglobulin. The most frequent symptoms are swelling, itching, edema of the skin, some form of bronchitis, asthma, cough, hypotension, cramps or diarrhea.
Celiac patients are allergic to gluten. Food containing gluten (a type of protein mainly present in wheat) will cause damage to the small intestine, and general pain in the stomach and intestines. This allergy is very common and affects 2% to 3% of the population. The most common symptoms are: problems in the stool, weight loss, abdominal pain, cramps and fatigue.