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	sparkysrevenge 2008-07-20 09:30 pm UTC (link)
	I can eat cream cheese, small amounts of cheddar and Monterey Jack, camembert and brie, but not parmesan or Roquefort. I can also eat butter if there's no whey or casein. (Reply to this)(Parent)(Thread)

	sparkysrevenge 2008-07-20 09:32 pm UTC (link)
	Also, the icon was not for you, emiweebee. LJ Hook picked it. (Reply to this)(Parent)

	kookaburra 2008-07-20 09:53 pm UTC (link)
	Huh, when I was severely lactose sensitive in my youth, I could eat Parmesan and butter, but no other dairy products without getting horrible ear infections. (I never really had digestive reactions to milk.) What this proves: sensitivities, allergies, and intolerances are as unique as the people who have them, and nadsatshoot is a pompous ass. (Reply to this)(Parent)(Thread)

sparkysrevenge
2008-07-20 10:18 pm UTC (link)

Mine's all digestive.

Generally, it depends on the amt of milk content. Whey and casein are very high in milk content, and I have problems with them. If it's trace amounts of parmesan (like parmesan shredded over salad or something, I'm not too bad, but I can't have chicken parmesan without getting pretty bloated. Some places use Monterey Jack as well, and I don't have a problem with it.

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	ari_o 2008-07-20 10:47 pm UTC (link)
	Now I want cheese. Damn. (Reply to this)(Parent)

	dandywolves 2008-07-21 12:25 am UTC (link)
	Seriously? I thought parmesean was one of the best types of cheeses for us lactards. It's only supposed to have like... half a gram of lactose or something. (I miss eating cream cheese. Or, I mean, I miss eating cream cheese without, you know, stinking up the house. I'll still eat it, haha.) (Reply to this)(Parent)(Thread)

	issendai 2008-07-21 12:45 am UTC (link)
	mesmerized by your icon (Reply to this)(Parent)

	sparkysrevenge 2008-07-21 04:11 am UTC (link)
	I thought it had more? Cream cheese doesn't create a problem with me. But I eat the whipped kind. The normal kind gives me gas. (Reply to this)(Parent)(Thread)

telophase
2008-07-22 07:59 pm UTC (link)

The more aged a cheese is, the less lactose it has because it breaks down as part of the aging, and as a corollary, the harder a cheese is, the older it is (I think), and the less lactose it has. But every variety is aged a little differently and it may depend on other factors as well. I basically can't eat any cheeses or ice cream, but butter's fine - I get sick off the fat content long before the lactose.

I've heard of a type of Parmesan that's aged so long it effectively has no lactose in it. I don't remember the name, but as I don't like Parmesan very much, the point is moot. XD

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empy
2008-07-21 06:42 pm UTC (link)

us lactards
I'm so stealing that one. :D It's even funnier than the not-that-translatable Finnish one I use.

Also, since everyone else is sharing their digestive shortcomings: I'm fine with hard cheeses and butter, but jesus, don't give me milk straight up. I will keel over. (I can't stand the taste of milk, either, or the aftertaste. It makes me want to gag. Could have something to do with the fact that I haven't drunk milk in a 'normal'/regular fashion for the past fifteen years, though.) I can handle a tiny dash of milk in my coffee, but that's it. I'm so grateful I live in a country where the majority is lactose intolerant, since you can get lactose-free versions of practically any dairy product. :) /thoughts on lactose

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chibikaijuu
2008-07-21 08:10 pm UTC (link)

That's interesting, since logically it should really be the other way around - heavily aged dairy products, in which microorganisms have already broken down most of the lactose, should cause fewer problems.

But it's also very likely that several similar digestive issues get filed under "lactose intolerant" when they aren't strictly "lacks enough lactase to digest milk products comfortably".

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