Q. Are lactose levels different between yogurts with live active cultures and those without?

0
A. Judith C. Thalheimer, RD, LDN, managing editor of Tufts Health & Nutrition Letter, answers: “Yogurt is made by fermenting milk. The fermentation process breaks down much of the lactose—the sugar naturally found in milk—into its constituents, glucose and galactose. For this reason, many people who suffer from lactose intolerance (low levels of the lactase […]
To continue reading this article you must be a paid subscriber

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!

LEAVE A REPLY

Please enter your comment!
Please enter your name here