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Milk protein is the second most common intolerant when we test it in the clinic. The following excerpt from Dr Pizzorno’s ‘The Toxin Solution’ may explain why we become intolerant to the sugar component (lactose).

Mother’s milk is a natural food for infants, but once we leave infancy, most people’s intestinal cells stop producing lactase, the enzyme needed to digest milk sugar. Some people continue to produce lactase into adulthood but lose it in later life. Lactose intolerance is especially common in adults of African, Mexican and Mediterranian descent. Sometimes it can be difficult to recognise, because people don’t expect foods they normally eat to suddenly become a problem.

 

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