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One way to get rid of lactose is to use lactose-free milk instead of regular milk. You can find lactose-free, lactose-reduced, and milk substances in supermarkets everywhere. People who are lactose intolerant lack the enzyme to break down the sugar that is found in milk and milk products. By changing from regular cow milk to lactose-free milks, lactose-reduced milks, or milk substitutes, you can prevent the symptoms that are associated with lactose intolerance, such as bloating, cramping, diarrhea, and gas. These milks are all the same, but the lactose-free milks just have lactose enzymes added to them. They all taste pretty much similar, and lactose-free milk stays fresh just as long as regular milk and maybe even longer. One brand of milk that is free of lactose is Lactaid. It is made from typical cow milk, but the lactose enzyme has been added to "eat away" the sugar. The Lactaid brand also produces lactose-free products such as ice cream and cheese. Lactose-reduced products are usually milk products that have the lactose enzyme added to it. It tastes sweeter because the lactose gets separated into two smaller sugars, which are easier to digest. There are also great substitutes for milk out there, such as soy milk, rice milk, and coconut milk. Soy milk is made from soy beans and has a slightly sweet taste. It is one of the best substitutes because it is high in protein, fat, and fiber, and is also enriched in vitamin D and calcium. Plus, it's free of saturated fats and cholesterol. Soy milk can be used in baking because it can stay stable at high temperatures. It can also be consumed as a beverage, in a bowl of cereal, or in your coffee.Almond milk is another great milk substitute. It's creamy, sweet, and high in essential nutrients such as vitamin E. This substitute is not a good source of protein however. It does have a natural sweetness that is good in many desserts. Rice milk is also sweet, but is less thick than the other substitutes. Just like almond milk it is not a good source of protein. It can also be used in cooking but needs a binding or stabilizing agent such as eggs or flour. Remember that products that are labeled "non-dairy" may not actually be free of lactose. Many times, "non-dairy" just means that those products have replaced the milk fat with vegetable fat. Always check the labels on the products that you buy. Article Source: http://EzineArticles.com/6721958
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