RUTH MARCUS ANSWERS YOUR QUESTIONS
and two other reader questions for our clinical nutritionist, Ruth Marcus.
After being diagnosed as lactose intolerant I’ve gone dairyfree. I’ve tried a variety of dairyfree alternatives such as almond milk and coconut cream but I don’t enjoy the taste of any of them. Is it okay for me to have goat’s milk products or are these classified as dairy?
This is a very common question. Before answering, please note that a medical diagnosis of an allergy or intolerance is established with a blood test called an IgE (Immunoglobulin E), where antibodies that protect us against bacteria, viruses and allergens are measured. IgE antibodies are normally found in small amounts in the blood, but higher amounts can be a sign that the body overreacts to allergens.
In general, all mammal milks (sheep, goat, camel, etc.) and their related products (cheese, yoghurt, sour cream and so on) are classified as dairy. The milks from different mammals have slightly different compositions, which is why some people may be allergic to cow’s milk but able to tolerate goat’s milk. Human milk is obviously the least allergenic milk for humans, as it is ‘designed’ specifically for our bodies. The closer a milk is in composition to human milk, the lower the probability of allergenicity.
Goat’s milk is slightly closer in composition to human milk than cow’s milk is, with proteins that may be easier to digest. However, the lactose levels in goat’s milk and cow’s milk are very similar (4.1% and 4.7% respectively), so lactose intolerant individuals might experience little to no relief from making the switch. My advice would be to try it and assess how you feel. If you don’t experience negative symptoms, you can safely consume these foods.