Lactose intolerance is the inability to digest the sugar in milk, lactose. This inability results from a shortage of the enzyme lactase, which is normally produced in the small intestine. Lactase breaks down the milk sugar, so the body can easily digest it. When there is not enough lactase to digest the amount of lactose consumed, the results may be very unsettling.

Common symptoms include; gas, cramps and diarrhea. Symptoms tend to occur thirty minutes to two hours after eating or drinking foods containing dairy. The severity of the symptoms and tolerance one has to lactose varies person to person.

Lactose intolerance is usually naturally developed by individuals later on in their lives. People tend to become lactose intolerant around ages seven to ten and thirty-five to around forty five. Lactose intolerance can also be brought on by infections, chemotherapy, reactions to penicillin and avoidance of dairy products for a prolonged period of time. Additionally, specific ethnicities are more likely to suffer from lactose intolerance.

In addition to the more than seventy million Americans who suffer from lactose intolerance or gastro-intestinal disorders, over a hundred and fifty million people worldwide suffer from this condition.

Ethnic groups that have the greatest percentage of lactose intolerance:

• 95% Asian Americans
• 90% African Americans
• 74% Native Americans
• 70% Hispanic Americans
• 25% Caucasians

We begin life drinking our mother’s milk but many adults are unable to drink milk later in life. Cow’s milk contains 5% lactose and in order to break it down, the enzyme Lactozym can be used.

Lactase levels in humans are high at birth but only low levels are found in certain sections of the world population during adulthood. The lactase Lactozym (a beta-galactosidase) is used to hydrolyze lactose in order to increase digestibility. 

This enzyme is also used to improve the solubility or sweetness of various dairy products.