We asked to AILI, the Italian Association of lactose intolerant,
Certifying products as “lactose-free” is not easy. The “free from” market is highly competitive and “free from” labels are often not so clear.
Our products are approved and certified by AILI – the Italian Association of Lactose Intolerants.
On our products you will find the “Lactose & Milk Free” logo certifying we strictly complied with the procedural guideline underlying production.
WHAT IS LACTOSE INTOLERANCE?
Lactose intolerance occurs in case of lactase deficiency, i.e. when the lactase enzyme, the main sugar of milk (including cow’s milk, goat’s milk, goat’s milk, donkey’s milk as well as breast milk and present in other dairy products or milk derivatives as well), is partially or totally lacking. Almost the majority of milk sugars (98%) is in fact lactose.
The most common, though not specific, symptoms arise from 1-2 hours to a few hours after the ingestion of foods containing lactose and can be:
- ABDOMINAL PAIN
- CONSTIPATION
- NAUSEA
- HEADACHE
- BLOATING
- DIARRHEA
- FATIGUE
- SKIN RASHES
- METEORISM
- FLATULENCE
MILK PROTEIN FREE
is a fundamental claim!
Lactose intolerance and dairy allergy are two very different things.
Lactose intolerance does not affect the immune system. It depends on the inability of the digestive system to digest lactose completely and turn it into a simple sugar. If the amount of lactose taken is little, the consequences are mitigated.
Dairy allergy, on the other hand, is the inflammatory reaction to milk, and it depends on a reaction of the immune system. It does not depend on the amount of milk introduced into the body: small amounts may be enough to trigger the reaction.
