The vast majority of people around the world are lactose intolerant. But American propaganda and scientific biases have made milk and dairy products a staple in global diets.
Articles on Lactose intolerance
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You can have a reaction to various foods, but it’s not always an allergy – the difference lies with your immune system.
Ingredients, manufacturing, transportation and marketing factor into higher prices for allergen-free products.
A recent evidence review found children who ate full-fat dairy were healthier and leaner.
Good things can come in chocolatey packages, but read the fine print if you want to avoid potential side effects of eating Easter treats.
It may seem as though everyone has food intolerances these days, but there could be a few factors at play.
Poop comes in many shapes, sizes and textures. The kind that’s too runny might be the result of wayward germs, Crohn’s disease or lactose intolerance.
Evolutionary medicine uses our ancestral history to explain disease prevalence and inform care for conditions like Type 2 diabetes. It also challenges the bio-ethnocentrism of western medicine.
You may think that your milk-drinking, ice cream-licking days are behind you as you battle the discomfort of lactose intolerance. But there maybe be a way to reverse the situation.
Archaeologists have discovered the world’s oldest cheese, and it reveals how our ancestor’s cooking methods helped the human diet adapt.
Consuming yoghurt is associated with many health benefits. But with all the varieties of yoghurt, and added ingredients like fruits and probiotics, it can be hard to know which is best for your health.
The ability to digest dairy products enabled humans in some parts of the world to survive and thrive.
There are good reasons why people may want to swap soy with dairy milk. The carbon, water and phosphate footprint of soy milk is a fraction of the latter. But the main reason for the increasing popularity…
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Honorary Associate Professor, University of Leicester
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Professor of Molecular Neuroendocrinology, MRC Metabolic Diseases Unit, University of Cambridge, University of Cambridge
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Lecturer in Archaeology, University of York
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Associate Professor, The University of Melbourne
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Associate Professor, The University of Melbourne
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Professor Emerita of Biology, Indiana University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Associate Dean, School of Business and Law, Edith Cowan University
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Graduate Student - Department of Psychology, Laurentian University
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Assistant Professor of Gastroenterology and Hepatology, School of Medicine, University of Washington
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Senior Lecturer and Head of Course Nutrition, HealthWise Research Group Lead, Appleton Institute,, CQUniversity Australia
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Professor, Applied Evolutionary Ecology, Laurentian University
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Postdoctoral Fellow, Faculty of Health Sciences, McMaster University
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Evidence and Translation Lead, National Allergy Centre of Excellence; Chief Investigator, Centre of Food Allergy Research; Associate Professor and Group Leader, Childhood Allergy & Epidemiology Group, Child Health Research Centre, The University of Queensland