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

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 […]
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