Sentences with phrase «as lactase»

A digestive enzyme known as lactase is necessary for effective digestion of lactose.

Lactose, or milk sugar, is digested by an enzyme in the body known as lactase.

... or your pancreas or small intestine have a genetic inability to produce a certain enzyme (such as lactase, which digests lactose sugars in dairy products and is deficient in folks with lactose intolerance)...

These enzymes are necessary to absorb and digest the nutrients in the milk such as lactase to digest lactose and phosphatase to absorb the calcium and other minerals.

We improved the recipe by adding a probiotic to help with absorption of protein as well as lactase which helps with anyone who has issues with milk products or lactose.

People with lactose intolerance do not digest lactose properly because they lack an enzyme known as lactase.

Why this trait — known as lactase persistence — has evolved so quickly has been something of a mystery.

However, at least five populations in Europe, Saudi Arabia and East Africa have developed genetic mutations independently that allow them to produce lactase throughout their entire lives, a condition known as lactase persistence.

Not exact matches

They evolved slightly to keep producing lactase as adults so as to allow the consumption of milk as adults.

I have been having wonderful success with particular cultured milk products - they still bother me a bit, but not nearly so much as before, and Lactase enzyme is more effective too.

There are only a few indications for the use of soy - based formula milk such as infants suffering from galactosemia or rare condition characterized by hereditary deficiency of lactase and in situations where parents prefer a vegetarian diet for their baby.

In many cases, even children with a lactase deficiency may tolerate some lactose in their diet, such as a scoop of ice cream, or milk on their cereal, but only experience symptoms when they have «too much milk.»

By the way, if your baby has a severe case of diarrhea, he may temporarily have trouble producing lactase, and as a result he might have symptoms of lactose intolerance for a week or two.

However, as you might guess, this approach tends to be less reliable than placing lactase enzymes directly in the milk because there are fewer complicating factors in the milk container than in your digestive tract.

More specifically, those with some variants of this gene will gradually produce less lactase, the enzyme that breaks down lactose, as they age.

In several groups of people, a gene variant allowing the lactase, the enzyme breaking down the sugar in milk, to persist into adulthood became common about 5000 to 7000 years ago, when humans were herding cattle — as evidenced by this rock painting of domestic cattle in the Jebel Acacus region of the Sahara desert in Libya.

Beginning around age 2, as much as three - quarters of people around the world lose their ability to produce ample lactase.

«But here's the thing,» says Sverrisdóttir, «if natural selection is driving lactase persistence evolution in a place where people have no problems making vitamin D in their skin, then clearly the vitamin D and calcium explanation (known as the calcium assimilation hypothesis) isn't cutting it.

Although most early European farmers would not have been lactase persistent, they would still have been able to consume fermented milk products such as yoghurt and cheese, because fermentation converts much of the lactose into fats.

However, the question remains as to when and where humans began to exhibit a similar level of lactase persistence to us today.

As children get older, the lactase gene is gradually disabled, which means that no lactase is formed and the lactose enters the colon undigested, where it is typically converted into acids and hydrogen gas and, in many people, causes the painful symptoms of lactose intolerance.

For mothers who prefer giving formula, the AAP does not recommend soy formula for preterm infants, but states that soy formula is indicated for infants with hereditary disorders that make them unable to properly digest milk, such as galactosemia and the rare condition hereditary lactase deficiency.

In the distant past, humans, like all other mammals today, only produced lactase as young feeding on their mothers» milk; adults were lactose intolerant.

New palaeogenetic study based in Mainz and London sees development of lactase persistence as the result of a natural selection process

Babies and young children can digest mama's milk because they have an active LCT gene that produces lactase in the intestines, a protease that breaks down the lactose protein into more simple sugars as it moves through the digestive system.

Other alkaline intestinal enzymes, such as maltase, lactase and sucrose, which help to further break down different types of sugars (this is why some people have reactions to dairy products - they lack, or have very low levels of lactase, so can't break down lactose, the main sugar in dairy products).

I'm confused as to why this would happen if the lactase enzymes are retained in the raw version.

Digestive problems could also be due to a change in diet or even lactose intolerance, the body's rejection of dairy products such as cow's milk and its byproducts, due to the decreasing production of the digestive hormone lactase with age.

Along with the growing of grains came the domestication of certain animals for use as food, mainly cattle, sheep / goats, pigs and chickens, introducing new foods made from milk into our diets, and subsequently the retention of the lactase gene into adulthood in cattle - raising populations.

Ingredients: Alpha lipoic acid, Atractylodes extract, Bacopa monnieri extract, Bamboo extract, Biotin (as d - biotin), Black pepper fruit extract, Boron (as Boron glycinate), Calcium (as Calcium citrate), cellulose, Chlorella, Choline (as Choline bitartrate), Chromium (as Chromium polynicotinate), Codonopsis extract, Copper (as Copper sebacate), Cordyceps extract, croscarmellose sodium, Eleuthero extract, Folate (folic acid), Green tea extract, Hesperidin (from citrus sinensis), Inositol, Ionic Sea Minerals, L - Cysteine, l - leucine, Magnesium (as Magnesium citrate), Magnesium (as Magnesium oxide), Manganese (as Manganese citrate), Mixed tocopherol complex, Molybdenum (as Molybdenum glycinate), MSM, Niacin (as niacin), Niacin (as niacinamide), North Atlantic kelp (stem and leaf), Octacosanol, Organic Goji berry, Organic Oat grass juice extract, Organic Spirulina, Pantothenic acid, Potassium (as Potassium citrate), Protease, Amylase, Cellulase, Lactase, Lipase, Invertase, Quercetin (from Japanese Sophora bud extract, Riboflavin (Vitamin B2), Rutin extract, Schizandra extract, Selenium (as Selenium l - methyl seleno Cysteine, silicon dioxide, stearic acid, Strawberry, Thiamine (Vitamin B1), Vanadium (as Vanadium glycinate), Vitamin A (as beta carotene), Vitamin B12 (as methylcobalamin), Vitamin B6 (as pyridoxine HCl), Vitamin C (as ascorbic acid, Vitamin D3 (as cholecalciferol), Vitamin E (as d - alpha tocopheryl succinate, and gamma, delta, and beta tocopherols), Vitamin K (as phylloquinone), White peony extract, Zinc (as Zinc lactate)

Babies have the enzyme lactase which does this for them, but many children and adults lose this enzyme as they get older and will become lactose intolerant.

Society often paints «lactose intolerance» as a rarity when actually it's the condition of «lactase persistence» that's uncommon.

If you suspect you're lactose intolerant, you might reduce your symptoms by trying nondairy replacements such as almond milk or soy «dairy» products, or taking a lactase tablet before eating foods with lactose.

By the time we are teenagers or young adults, we've used up all the lactase we made as infants and we are left with terrible stomach aches, bloating, gas, and diarrhea.

This condition, known as lactose intolerance, arises due to low production of the lactose - digesting enzyme lactase.

As you probably know, milk products contain lactose sugars, which are normally digested by lactase, an enzyme that breaks down the milk sugars to a digestible and absorbable form.

As with lactose (another disaccharide) which requires a special enzyme, lactase, to break it down, a small percentage of people are genetically prone towards deficiency in trehalase, the enzyme that metabolizes trehalose.

As we age, the body sometimes produces less lactase than it did from childhood, making it hard to break down dairy.

Best thing if it's dairy is to add that Ghee; cause that's got the least amount of inflammatory dairy proteins like Casein in Whey, also the Lactase as well.

We're also the only mammals who continue to drink milk into adulthood, and as we age, our production of lactase enzyme that helps us digest dairy decreases.

Is it easier on the digestion to use raw goats milk or raw cows milk, and would it be beneficial to use lactase enzyme and any particular probiotics at the same time as introducing kefir?