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Jan 26, 2008 10:45 AM

do you drink LACTAID brand lactose free milk??

is it my imagine or is there a sweetish after taste that you dont have with regular lactose milk??

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  1. IMO, yes. I have not noticed this with some of the other lactose free milks. It is not unpleasant, just a little different.

    1. Interesting. I wonder if to make it lactose-free they convert the lactose to another form of sugar that tastes sweeter? Did you compare the grams of sugar on the label to "regular" milk?

      2 Replies
      1. re: Ruth Lafler

        the sugar content is the same according to the nutrition panel

        1. re: Ruth Lafler

          Lactase would break down lactose into glucose and galactose, which are sweeter than lactose. Galactose is less sweet than glucose, but it's still sweet, so that's two simple sugar molecules for every molecule of lactose. Like Amyzan says below, the actual sugar content doesn't change because it's measured by weight and there's no gain or loss in terms of weight.

          I agree with Will Owen that Lactaid doesn't seem to taste differently than the generic supermarket brands (I'm also in So. CA). It lasts so much longer that Mr. Geeky (who is lactose-tolerant) switched to it because he wasn't drinking his regular milk fast enough to keep it from spoiling.

          With regard to better tolerance with cheese and ice cream, this Wikipedia article might answer why:

          Apparently, lactase is used in the manufacturing of ice cream because of the sweeter simple sugars produced. Lactose also crystallizes at low temperatures, whereas glucose and galactose stay syrupy.

          As for cheese, I read recently (it might be on another CH thread, but I can't remember) that there's less lactose in cheese because the bacteria involved will usually break down lots of the lactose, making it more tolerable.

        2. Definitely. I like that for cheap coffee, it balances the bitterness.

          1. Yes, I think the lactose free milk tastes sweeter. The added lactase probably breaks down the lactose sugars into simpler molecules, making the taste different. Nutrition labels don't break down sugars by type, so while the label is the same amount, the sugar makeup comprising those grams may be different.

            1 Reply
            1. re: amyzan

              One more thing about the different composition of Lactaid is that it and all the other lactose-free brands I've tried have shown much greater resistance to souring or "turning" than regular packaged milk. As there are stretches around our house during which the milk is used only, one spalsh at a time, for Mrs. O's coffee, this alone justifies the price difference.

            2. While I am usually very good at reading labels, I bought some Lactaid milk and used it Saturday morning for my oatmeal. I was spoiled by my mother as a child and the only oatmeal I like is the 20 min long cooking steel cut oats simmered in full milk. I used 1/2 cup oats to 1 1/2 cups milk and added brown sugar Splenda and a few raisins. OMG! I spent the remainder of Sat morning having lactose intolerance! What happened?? I thought the purpose of Lactaid was so that I could AVOID lactose intolerance?? The very sever LI has happened very recently and I was so looking forward to having oatmeal again but don't think I will every do that. Was it the 1 1/2 cups of milk? Was it just way too much, even Lactaid? It was skim milk Lactaid by the way.

              14 Replies
              1. re: Diane in Bexley

                Have you actually been tested to be sure that your symptoms are caused by lactose intolerance instead of something else (like a milk allergy)? A lot of people when they start having reactions after consuming milk products just assume it's lactose intolerance, when is may be something else.

                1. re: Diane in Bexley

                  I have the same unfortunate reaction to chugging down a glass of Lactaid as I do with regular milk. What is more, I have NO intolerance to cheese or ice cream. This leads me to believe that I am therefore not in fact lactose intolerant, but that something else in fluid milk triggers the EVACUATE button. I hate that, because I really love a good glass of milk.

                  One thing that helps me is to remember something I read somewhere: to think of milk as a FOOD instead of a beverage, and to eat it slowly. I put just a good splash on steelcut oats (cooked in water for much more than 20 minutes), and have no difficulty digesting this.

                  1. re: Diane in Bexley

                    What Ruth and Will have said, and also I want to add that it's possible you're sensitive in some way to Splenda or even possibly raisins or oatmeal. It sounds from your post like you haven't eaten oatmeal in a long time? I've not yet heard or known anyone allergic to oats, but I've learned over the years, that with allergies, anything is possible and allergies and food sensitivities do change over time.

                    1. re: Diane in Bexley

                      Have never been tested for lactose intolerance HOWEVER I have a "dumpng" reaction to large quantities of sugar or fat in one sitting. Last night I looked at the Lactaid carton and realized that I consumed as much as 30 grams of sugar in my 1 1/2 cups of milk. (fat free Lactaid!) Don't have any regular milk in the house at the moment, but I think this stuff has 2 to 3 times more sugar in it than regular milk. I have been using Splenda since it first came on the market, don't think this is the issue. This weekend I will experiment with oats cooked in soy milk and splash of FF 1/2 & 1/2 and see if I have the same reaction. Thanks for the guidance!

                      1. re: Diane in Bexley

                        If you had a reaction (after consuming Lactaid), it could not have been a reaction to lactose. It probably wouldn't have been a sugar reaction either, since the sugars in Lactaid are very easily absorbed - more easily than the sugars in regular milk OR soy milk. As Amyzan said, Lactaid has the same amount of sugar as regular milk, it just tastes more noticeable.

                        You could have had a reaction to the oats - either the fibre or the carbohydrates. Google "small intestine bacterial overgrowth" for more on that. I doubt that using Splenda would help you - and milk allergies are extremely rare. I find rice milk very easy to digest, btw.

                        1. re: bellywizard

                          BW, did an experiment a couple weekends ago using half regular skim milk and water and cooked McCann's oatmeal in that. Again used brown sugar Splenda. Everything went well, absolutely no reaction whatsoever! All I can conclude from my experiment is that there was too much milk (whether Lactaid or regular) the first time and that 1/2 water and 1/2 skim milk works better for me. How weird!

                      2. re: Diane in Bexley

                        You may be intolerant of the oatmeal itself. Check out IBS diet websites for a good discussion of soluable and non-soluable fiber and what they mean to indigestion issues.

                        I recently changed to Trader Joe's Rice Milk. No lactose, no cholesterol, and at $2.49 a 1/2 gallon, MUCH cheaper than Lactaid. It's lighter and sweeter than cow's milk, but great so far in coffee, on cereal and in rice and bread pudding.

                        1. re: toodie jane

                          Me too! I just started using TJ's rice milk, and I like it. Good in coffee and cereal.

                        2. re: Diane in Bexley

                          I have to agree with the others, it may be a sensitivity to oatmeal as much as a milk allergy.

                          (I used to lover and tolerate oatmeal very well as a kid. Not any more ... strangely I don't have a problem with straight oat bran.)

                          1. re: Diane in Bexley

                            It was probably the Splenda which is known to cause gastric issues.

                            Oops - just saw your post about having been eating splenda for years.

                            1. re: Diane in Bexley

                              I am reading this well over a year after you posted it, but I wanted to write with the suggestion that perhaps the lactase enzyme that is added to Lactaid "denatured" when it reached boiling point, thereby making it ineffective. I am not a scientist and may be way off on this, but I seem to remember something from chemistry about enzymes "denaturing" when heated.

                              1. re: Diane in Bexley

                                Try using dairy ease by land of o'lakes it wont cause this problem. I cannot drink lactaid milk either It causes me to have problems like there is still lactose in it. If you cant find it try a store brand lactose free milk.

                                1. re: Diane in Bexley

                                  I would contact / She works with the Lactaid team. I wrote her a complaint because I had that problem three different times until I decided not to buy the Lactaid Milk anymore (The problem was so bad that I ended up in emergency room because of the intense pain). Pam was very nice and even send me coupons for free milk, but I'm still afraid to buy the Lactaid milk, so I think I won't use those coupons....I actually had worse intolerance symptoms with Lactaid than regular milk.

                                  I think Lactaid needs better quality control in their company. Another Lactose free milk that I tried from Albertsons (local grocery store) was excellent with zero problems, but Riddley's bought Albertsons, and they don't do the lactose free milk. I'm now taking almond milk which doesn't taste the best, but at least it agrees with my digestive system. I noticed here that a few people had the same problem that I had. If you had problems with Lactaid, please write pam an email. They need to know that many people are having problems so they can increase their quality control. I'm assuming that people with mild lactose intolerance do okay with this milk, but those of us with severe lactose intolerance cannot digest this milk. Since lactose intolerance is progressive, meaning that you can go from mild intolerance to severe intolerance, I think it is to everyone's advantage to expect better quality control with these kind of companies.

                                  1. re: claudiaqueiroz

                                    The issue may be an intolerance to milk proteins which is often confused with lactose intolerance. Stick to dairy free milks like coconut milk and almond milk among others. Almond milk flavor varies significantly brand to brand as well as sweetened or not, you may need to try several before finding one you like