Guaranteeing lactose-free products isn’t easy. On sale, you can find several labels of lactose-free products, but often they are not so clear to be understood
Our products are approved by AILI, the Italian Association of people intolerant to lactose, that certifies and guarantees correct and safe information.
On our products, you can find the logo“Lactose & “Lactose & Milk free” certifying the lack of lactose and traces of milk proteins. This means that we demonstrated we comply with the technical-scientific specifications that accompany the logo, passing the strict controls in the production stage.
People intolerant to lactose have a deficiency of the lactase enzyme, , that is the enzyme able to resolve lactose – the main sugar of milk (inclusive of cow, goat, she-ass and mother’s milk), also present in other dairy products or milk by-products – is partially or totally lacking. Most of the sugar present in milk (98%) is constituted by lactose.
The commonest , but not specific symptoms appear from 1-2 hours up to a few hours after the ingestion of food containing lactose :
IT’S AN ESSENTIAL CLARIFICATION!
THE INTOLERANCE TO LACTOSE AND THE ALLERGY TO MILK PROTEINS ARE TWO DIFFERENT REALITIES
THE THE INTOLERANCE TO LACTOSE Intolerance to lactose is a problem that doesn’t concern the immune system. It depends from the incapacity for the digestive tract to completely digest lactose and convert it into a simple sugar. By eating a small quantity of lactose, the consequences attenuate.
Allergy to milk proteins, instead, is the inflammatory reaction to milk and it depends from a reaction of the immune system. It doesn’t depend from the quantity introduced in the body: a little quantity is enough to rouse the reaction.