Saturday, August 25, 2012


Is there a conspiracy by the dairy industry to ignore the woes of the lactose intolerant population?  Why, with more that 80% of the world's population lactose intolerant, isn't there more availability of lactose-free products?  Is it a production bottleneck or is there simply not enough interest in raising goats on an industrial scale?

I have been seriously lactose intolerant for years to the point I can't even tolerate soy products.  This has resulted in many unfortunate confrontations at restaurants where a cream sauce might not appear on a menu item, or they do not offer a butter alternative, and a request for a non-dairy creamer is responded to with a sneer.  I've also discovered that almost everything delicious in restaurants has some form of cheese - a cheap and simple texture enhancer.  Prepackaged meals are no better.  Worse, most people with a slight loss of the ability to produce the proper enzymes do not attribute gassiness to lactose products.  The sheer ubiquity of lactose containing products is mind-blowing but, for most people, completely unnoticed.

I wonder why, with more that 80% of the world's population lactose intolerant, there isn't more availability of goat's milk products.  Is this a conspiracy by the diary industry or is there simply not enough interest in raising goats on an industrial scale?

I've experimented with Lactaid in pill and liquid forms, unsuccessfully downed sheep, almond, soy, and other faux milk without success.  Worse, for most of my life I was an avowed chocoholic until I discovered that most chocolate produces contain milk.  I also find that nearly every dessert on any menu consists largely, if not exclusively of CHOCOLATE!

I thought I was doomed to live a life of privation while exposed on every front by the foods I loved until, in a blinding revelation, I discovered that I could tolerate goat's milk!  This discovery opened up vistas heretofore forbidden; I found goat ice creams and most wonderful of all - an entire universe of cheeses.  Varieties like creamy Gouda, veinous blues like Humbolt Fog and Verde Carpa, as well as a host of  cheddars, and mozzarella's introduced themselves and when I discovered the mushroomy delights of Triple Cream Goat Brie I was ecstatic. Then there were spreadable flavored and plain soft cheeses in their creamy packs for my bagels and crackers.  The only thing lacking so far is the discovery somewhere of goat Parmisian so can once again taste a decent pizza.

Life is good again. 

1 comment:

  1. Susan and I like goat cheese on pizza. You can often find a spinach and goat cheese pizza in the frozen food section or on a menu at a restaurant. (It may well contain cow cheese as well -- I don't know, because it's not something she and I need to worry about.)


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