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İçim Rahat Lactose-Free Family breaks down milk sugar at the packaging stage with the natural lactase enzyme found in milk. The resulting lactose-free milk offers a comfortable day by reducing bloating and gas complaints that appear in people who have difficulty digesting lactose.
In addition to solving complaints due to lactose intolerance, İçim Rahat Lactose-Free Family can be easily preferred by those who do not want to feel bloated during their diet, those who care about a light and healthy diet, pregnant women and nursing mothers. İçim Rahat is with you with its ever-growing family so that you do not give up your milk, kefir and yoghurt pleasure and benefit from all its benefits.
When the intestines do not synthesize enough lactase enzyme, lactose cannot be broken down and absorbed in the intestines. Since lactose cannot be broken down into smaller particles that can pass into the bloodstream, it remains in the intestine and affects its fluid-mineral balance. With excessive fluid-mineral accumulation, motility increases in the enlarged intestines and diarrhea occurs. In addition, lactose that reaches the large intestine in its free state without being broken down is fermented by the bacteria there and hydrogen gas is produced. Excess hydrogen not only increases diarrhea but also causes other gastrointestinal complaints, especially gas and bloating. In medical language, this phenomenon is referred to as Lactose Intolerance, Lactose Malabsorption or Lactase Deficiency.
There is more lactose intolerance than tolerance in the world.
The rate of lactose intolerance, which varies according to geography, is almost 100% in Far Eastern countries, 73% in South America, 39% in Italy, 37% in France, 73% in African countries and 70% in Turkey.
Lactose intolerance is a condition that a large part of the population suffers from when they consume milk and dairy products. So what is lactose?
Lactose is a type of sugar found mainly in milk and dairy products. In short, it is the carbohydrate found in breast milk and cow’s milk. Lactose is broken down by an enzyme in the intestines called lactase. However, when this enzyme works insufficiently or is not present enough in the intestines, people can suffer from this situation. This active ingredient may therefore have allergenic effects for some people.
Lactose intolerance is a digestive system disease that develops due to the inability to digest milk sugar, the main carbohydrate in milk and dairy products. Almost everyone is born with the ability to digest lactose and lactose is normally broken down into glucose and galactose by the enzyme lactase. It is thus digested in the small intestine. However, when the lactase enzyme is deficient, lactose passes undigested into the large intestine and causes intolerant people to experience some symptoms. Symptoms that occur after consumption of lactose-containing foods can sometimes lead to a decrease in quality of life.
There are 3 different types of lactose intolerance, each with different causes.
– Primary Lactose Intolerance: Also called primary lactose tolerance, this is the most common type of intolerance. Although most people are born with sufficient lactase, the amount of lactase can decrease over time with aging.
– Secondary Lactose Intolerance: Celiac disease and inflammatory bowel disease can develop due to digestive system diseases or stomach diseases. In such diseases, lactase production is impaired and intolerance develops. However, if the underlying cause is treated, lactase levels may improve.
– Congenital Lactose Intolerance: Rarely inherited, this condition can cause babies to be intolerant to breast milk. A defective gene can cause lactase deficiency in children.
Symptoms of lactose intolerance occur between 30 minutes and two hours after consuming a milk or milk product. Symptoms can be mild or severe. Symptoms of lactose allergy are as follows:
– Abdominal cramps
Lactose can be found in breast milk as well as in formula. Some babies may not be able to digest lactose properly. This is because intolerance in infants can be caused by a deficiency of the gene that affects lactose or by a subsequent enzyme deficiency. Symptoms of lactose intolerance in infants include diarrhea. Symptoms include crying when passing stools, gas, bloating, inability to gain weight, irritability and abdominal pain or swelling.
“It is 2% in Scandinavian countries, 70% in Italy, 50% in South America and Africa, between 15-75% when looking at different ethnic groups in America and almost 100% in Asia. In Turkey, this rate is 70-80%. This means that at least 7 out of every 10 people have lactose intolerance.”
Bibliography: Turkish Gastroenterology Foundation
One of the main causes of lactose sensitivity is lactase deficiency. Over time, the lactase enzyme may be produced less and less due to age. Lactase production may stop as a result of an injury or illness. This is also one of the causes of intolerance. Also, very premature babies, i.e. premature babies, may not be able to produce lactase. In addition, some medicines may contain lactose. You can therefore consult your pharmacist when taking medicines.
– You can consume lactose-free milk and dairy products without giving up the flavor and benefits of milk.
– You can choose lactose-free milk for your milk desserts, breakfast and bowls.
– You can choose lactose-free yoghurt for meals and snacks.
– You can choose lactose-free kefir to strengthen your immunity.
– You can choose lactose-free cheese for your breakfasts and sandwiches.
If you experience bloating or stomach pain 1-2 hours after drinking milk, you may also be lactose intolerant. You can recognize this by taking a break from lactose-containing products and observing your body, but it can also be diagnosed with medical tests. These include, for example, small bowel biopsy, lactose intolerance testing and lactose breath testing.
Lactose can be found in varying doses in all foods containing milk and dairy products. Lactose intolerance can occur when consuming foods containing milk and dairy products such as milk, milk powder, ice cream, cake, cheese, cream, yoghurt, milk chocolate, processed foods, sausages, sausage and potato chips. Individuals with severe intolerance, even in small amounts, may experience severe symptoms and their quality of life may be reduced. Individuals are deprived of foods rich in calcium, protein, vitamin D and vitamin A. Therefore, under the supervision of a doctor, patients can add other protein sources to a lactose intolerant diet and supplement their vitamin deficiencies.
People with lactose intolerance cannot fully digest lactose disaccharide, the milk sugar. Thus, if dairy products are consumed, the lactose from these foods passes into the intestines. Such foods can also cause gas, bloating, cramps and diarrhea. However, most people with lactose intolerance can manage without having to give up all dairy products. They can use lactose-free milk and yoghurt products with İçim Rahat.
İçim Rahat Lactose-free milk breaks down milk sugar at the packaging stage with the natural lactase enzyme it contains. The resulting lactose-free milk offers a comfortable day by reducing bloating and gas complaints seen in people who have difficulty digesting lactose.
İçim Rahat, which is the same as other plain milks in terms of protein, calcium and vitamins, can be preferred by those who do not want to feel bloated during their diet, those who care about a light and healthy diet, pregnant women and nursing mothers, as well as those who suffer from lactose intolerance. You can drink İçim Rahat lactose-free milk to enjoy your milk pleasure and benefit from all the benefits of milk.
Lactose is broken down into glucose and galactose by beta-galactosidase, or lactase enzymes found in animals, plants and microorganisms. Only enzymes derived from microorganisms are used in industry. Enzymatic hydrolysis is technically more suitable because the end products obtained without any pre-treatment remain intact and there is no loss in nutrient content; it is broken down by removing one molecule of water in its structure with the hydrolase enzyme. Because of the high price of enzymes, the cost of lactose-free products on the market is higher than others.
Milk is a liquid food substance secreted from the mammary glands of mammals immediately after birth, which has a unique taste, smell and consistency and contains essential nutrients in its composition in an adequate and balanced manner. Due to the wide variety of nutrients it contains, milk is a vital basic food that can meet the needs of the organism in all mammals.
Human beings have been drinking milk for 5000 years. Milk, which has such a great nutritional value that it can be described as a miracle of life, is as old as human history.
It is possible to categorize the substances in the structure of milk under five main headings: milk sugar (lactose), milk fat, milk proteins, mineral substances and vitamins. On average, 1 liter of milk contains 36 grams of milk fat, 38 grams of protein, 52 grams of carbohydrates, 7 grams of minerals and water- and fat-soluble vitamins. It is important for calcium, phosphorus and riboflavin (vitamin B2). It contains vital amino acids and fatty acids.
Milk proteins are the most important basic component, accounting for about 27% of the dry matter in milk. Milk proteins contain about 23 amino acids, most of which are “essential amino acids” that cannot be synthesized by the body and therefore must be taken from outside. Milk proteins play an important role in the formation of cells and tissues, the development of hair and nails, contribute significantly to growth and development and help muscle function. At the same time, it prevents the accumulation of edema-causing fluids in the body.
Although whole milk contains 2% saturated fat, it is a very important source for health due to the special components it contains. In 100 grams of whole cow’s milk, monounsaturated fatty acids average 0.8 grams and polyunsaturated fatty acids 0.2 grams. Milk fat also acts as a vehicle for the transfer of fat-soluble vitamins into the body.
Milk contains almost all the fat and water-soluble vitamins that are essential for nutrition. The main vitamins found in milk are:
Fat-soluble vitamins: Vitamin A (retinol), vitamin D3 (colchalciferol), vitamin E (tocopherol), vitamin K
Water-soluble vitamins: Vitamin B1 (thiamine), vitamin B2 (riboflavin, lactoflavin), vitamin B6, vitamin B12, vitamin B13, vitamin C (ascorbic acid), vitamin H (biotin), pantothenic acid, folic acid (pteriol glutamic acid), nicotinic acid (niacin)
Milk is the best source of vitamin B2, which is especially effective in the development of intelligence and essential for skin and eye health.
Vitamins B12 and A, which the body needs, can be met significantly by drinking milk.
The vitamins in milk increase resistance to diseases and help growth, increase resistance to diseases and help growth.
The main minerals found in milk are calcium, phosphorus, potassium and magnesium. Calcium plays a major role in the completion of bone and tooth formation, especially in children. The need for calcium is also important during pregnancy and breastfeeding, and inadequate calcium intake during these periods leads to bone diseases such as “osteomalacia” and “osteoporosis” in later life. It is therefore very important to consume calcium-rich milk during pregnancy and breastfeeding. For this reason, drinking milk is enriched in calcium to enhance its functional properties. Calcium is also important for reducing the negative effects of iron deficiency in the body, facilitating protein digestion and playing a role in blood clotting. Phosphorus in milk is also an important factor in bone formation.
Lactose, known as milk sugar, is a source of energy and the proportion of this milk component varies in milk, as it participates in the osmotic system together with mineral substances. It is a disaccharide composed of one molecule of glucose and one molecule of galactose. The average proportion of lactose in cow’s milk is 4.6% and in breast milk 7.1%. Sheep milk contains 4.6% lactose and goat milk contains 4.0% lactose on average. The lactose in milk, especially galactose, is an essential element that plays a crucial role in the formation and development of brain and nerve tissues in infants. Lactose allows the body to make better use of calcium and phosphorus. Therefore, it is very important in bone and tooth formation and in the nutrition of babies. Lactose is also involved in synthesizing vitamins such as B1, B2, B6 and folacin.
Lactose is resistant to acids and sensitive to alkalis. It is therefore not broken down in the stomach but in the intestines under the action of the enzyme lactase. People who lack the enzyme lactase in their intestines cannot digest lactose and this can cause some discomfort such as diarrhea, gas and bloating.