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I had already seen that video and I call bs. Claiming lactose malabsorption is a very strong claim, considering it's backed by pretty much no evidence at all.

by znpy 6y ago

I had already seen that video and I call bs. Claiming lactose malabsorption is a very strong claim, considering it's backed by pretty much no evidence at all. It's really, really bs. And this is not about being Italian or not (full disclosure: I am). We have a lot of milk-based or dairy-based products even in the evening or for dinner (I just had pasta with gorgonzola cheese). Pastries too! Tiramisù is very common in restaurants, and half of it is mascarpone cheese. Again, this video is bullshit.

1_player 6y ago
It's bollocks, it's just a taste thing. Like I said on another comment, cappuccino works for breakfast because it's sweet (mostly because of the milk), which pairs well with a 'cornetto' (jam croissant). Personally I'm not a fan of milk and much prefer espresso, and I'm not lactose intolerant. Lunch and dinner are salty food, and there's no place for milky drinks. In fact, drinking milk in general is just a breakfast thing for most Italians - perhaps as an afternoon snack with some Nutella when you're a kid.
- tinco 6y ago
  Weird, lots of people drink milk with their lunch here in The Netherlands, and I'm pretty sure the Germans do as well. Then again I feel our bread and toppings might be less salty. Young cheese and cold cuts, less intense flavours, less greens also.
  - gattilorenz 6y ago
    Indeed, Italians find that... weird :) But so it's the whole Dutch lunch for an Italian (bread, butter and hagelslag wouldn't even be considered a meal, I think)
davidw 6y ago
Yeah, I went out plenty of times for a gelato after dinner in the summer, when I lived in Padova.
SoSoRoCoCo 6y ago
> I just had pasta with gorgonzola cheese Well, some cheeses have (little to) no lactose, so maybe that's a consideration? "In the case of Gorgonzola DOP, lactic bacteria consume lactose during the fermentation that occurs along the cheese-making process." https://en.gorgonzola.com/the-science-column/gorgonzola-cheese-and-lactose/ https://en.gorgonzola.com/the-science-column/gorgonzola-chee... "For some people who have determined they are only lactose intolerant, cheese can be eaten. This is because lactose is primarily in the whey, not the curds. When cheese is being made (with the exception of some soft cheeses that contain whey, like ricotta) the whey (liquid) is discarded and the lactose goes with it. " https://www.thespruceeats.com/lactose-intolerance-and-cheese-591197 https://www.thespruceeats.com/lactose-intolerance-and-cheese... "On every Nutrition Facts panel, you’ll find the amount of sugar in that food. If it says 0g, that means there’s no sugar… and no sugar in Cabot cheddar cheese means no lactose!" https://www.cabotcheese.coop/lactose-free-cheese/ https://www.cabotcheese.coop/lactose-free-cheese/
- cheese_goddess 6y ago
  >> "In the case of Gorgonzola DOP, lactic bacteria consume lactose during the fermentation that occurs along the cheese-making process." While lactic acid bacteria (LAB) indeed consume the lactose in cheese curds, not all of the lactose is consumed, especially so in fresh cheeses (like gorgonzola, mozzarella, feta, mascarpone, roquefort, camembert, brie, etc. etc.). Even hard cheeses may have a significant amount of lactose left particularly if they haven't aged for a very long time. Some hard cheeses are made in a special manner that purposely removes the lactose from their curd before forming, for example gouda (these are called washed-curd cheeses). The point of removing lactose in this way is to stop the LAB from fermenting it any further and giving the cheese an acidic, tangy taste; this is why such cheeses taste "sweet" (compared to e.g. gruyere or parmesan). As to the lactose being "primarily" in the whey, how "primarily" it is, is a matter of perspective. If sufficient lactose was not left in the curds, cheese would never be able to mature. Cheese matures because of the enzymes released by LAB while the cheese ripens (LAB also release enzymes as they die and their cells rupture, but the cause of death is desiccation because of the salt added to cheese and it takes a long time). This is for example why whey cheeses like ricotta, which are made by boiling whey to a high temperature (80C or 176F) do not mature: their LAB flora is boiled to death. Bottom line: lactic acid fermentation is not a sufficient explanation for the ability of people with "lactose maldigestion" to eat cheese, particularly so fresh cheese.

by znpy 6y ago

1_player 6y ago

It's bollocks, it's just a taste thing. Like I said on another comment, cappuccino works for breakfast because it's sweet (mostly because of the milk), which pairs well with a 'cornetto' (jam croissant). Personally I'm not a fan of milk and much prefer espresso, and I'm not lactose intolerant. Lunch and dinner are salty food, and there's no place for milky drinks. In fact, drinking milk in general is just a breakfast thing for most Italians - perhaps as an afternoon snack with some Nutella when you're a kid.

tinco 6y ago
Weird, lots of people drink milk with their lunch here in The Netherlands, and I'm pretty sure the Germans do as well. Then again I feel our bread and toppings might be less salty. Young cheese and cold cuts, less intense flavours, less greens also.
- gattilorenz 6y ago
  Indeed, Italians find that... weird :) But so it's the whole Dutch lunch for an Italian (bread, butter and hagelslag wouldn't even be considered a meal, I think)

davidw 6y ago

Yeah, I went out plenty of times for a gelato after dinner in the summer, when I lived in Padova.

SoSoRoCoCo 6y ago

> I just had pasta with gorgonzola cheese Well, some cheeses have (little to) no lactose, so maybe that's a consideration? "In the case of Gorgonzola DOP, lactic bacteria consume lactose during the fermentation that occurs along the cheese-making process." https://en.gorgonzola.com/the-science-column/gorgonzola-cheese-and-lactose/ https://en.gorgonzola.com/the-science-column/gorgonzola-chee... "For some people who have determined they are only lactose intolerant, cheese can be eaten. This is because lactose is primarily in the whey, not the curds. When cheese is being made (with the exception of some soft cheeses that contain whey, like ricotta) the whey (liquid) is discarded and the lactose goes with it. " https://www.thespruceeats.com/lactose-intolerance-and-cheese-591197 https://www.thespruceeats.com/lactose-intolerance-and-cheese... "On every Nutrition Facts panel, you’ll find the amount of sugar in that food. If it says 0g, that means there’s no sugar… and no sugar in Cabot cheddar cheese means no lactose!" https://www.cabotcheese.coop/lactose-free-cheese/ https://www.cabotcheese.coop/lactose-free-cheese/

cheese_goddess 6y ago
>> "In the case of Gorgonzola DOP, lactic bacteria consume lactose during the fermentation that occurs along the cheese-making process." While lactic acid bacteria (LAB) indeed consume the lactose in cheese curds, not all of the lactose is consumed, especially so in fresh cheeses (like gorgonzola, mozzarella, feta, mascarpone, roquefort, camembert, brie, etc. etc.). Even hard cheeses may have a significant amount of lactose left particularly if they haven't aged for a very long time. Some hard cheeses are made in a special manner that purposely removes the lactose from their curd before forming, for example gouda (these are called washed-curd cheeses). The point of removing lactose in this way is to stop the LAB from fermenting it any further and giving the cheese an acidic, tangy taste; this is why such cheeses taste "sweet" (compared to e.g. gruyere or parmesan). As to the lactose being "primarily" in the whey, how "primarily" it is, is a matter of perspective. If sufficient lactose was not left in the curds, cheese would never be able to mature. Cheese matures because of the enzymes released by LAB while the cheese ripens (LAB also release enzymes as they die and their cells rupture, but the cause of death is desiccation because of the salt added to cheese and it takes a long time). This is for example why whey cheeses like ricotta, which are made by boiling whey to a high temperature (80C or 176F) do not mature: their LAB flora is boiled to death. Bottom line: lactic acid fermentation is not a sufficient explanation for the ability of people with "lactose maldigestion" to eat cheese, particularly so fresh cheese.