Food Chemistry Basics: What is lactose intolerance? скачать в хорошем качестве

Food Chemistry Basics: What is lactose intolerance?

#foodscience #foodtechnology #foodchemistry #nutrition #soymilk #milk #lactoseintolerance #lactoseintolerant This video explains lactose sensitivity and the distinctions between soy milk, the most widely consumed plant-based milk, and cow's milk. The lecture covers the following topics: a. 0:16 What is lactose intolerance b. 0:44 Causes of lactose intolerance c. 2:35 Substitutes for milk d. 2:48 Soy milk vs cow's milk Key points: i)Lactose intolerance is the inability of individuals to process lactose due to a lack of lactase activity. ii) Lactose intolerant individuals consume plant-based milk like almonds, soy, oats, rice, and coconut. iii) Soy milk has an anti-nutritional factor called phytic acid that interferes with calcium absorption. iv) Phytic acid content can be reduced by soaking, cooking, fermenting, and sprouting.