Featuring Andy De Santis, RD, MPH, Registered Dietician

Duration: 1 minute, 33 seconds

Cow’s milk and foods that contain the same protein like yogurt, sour cream,cheese kefir, butter and dairy allergies involve a specific immune response to the proteins found in these products and should not be confused with lactose intolerance.

Lactose intolerance leads to gas and indigestion whereas a true allergy to milk protein could involve vomiting, hives, bloody stools or anaphylaxis.

Milk allergies are somewhat common in children but are, in most cases, outgrown by adolescence.

Milk, yogurt and cheese are the most nutrient-dense members of the dairy family, each with their own unique strengths and weaknesses.

Let’s start by identifying the fact that these foods contain very large amounts of calcium and although dairy is not an essential food, consuming it does make it easier for you to get enough calcium each day.

Milk, yogurt and cheese are also good sources of protein and great sources of potassium, an under consumed mineral which is very important for blood pressure control.

Among these three options, yogurt might be the most unique because it contains varying amounts of healthy probiotic bacteria.

Yogurt, like milk, is not always well tolerated by people with lactose intolerance although these days lactose free versions are widely available.

People looking to limit their saturated fat intake can easily get 0% versions of milk and yogurt as well.

The vast majority of cheeses are low in lactose but the downside to cheese is that it tends to be higher in calories, saturated fat and sodium per serving.

Presenter: Andy De Santis, Registered Dietitian, Toronto, ON

Local Practitioners: Registered Dietitian