Lactose intolerance or allergy to milk protein?

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People who are lactose intolerant and those with allergies to milk protein usually have the similar symptoms. However, there are differences between the two conditions.

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"The allergy to milk protein is a reaction of the body when it comes into contact with the milk proteins. The main one is the globulin, which causes the allergic immune system recognizes it as an aggressor, which generates a reaction that aims to combat this foreign agent"Explains nutritionist Fatima Corradini Domingues. Have lactose intolerance is by a hard body to digest the sugar in milk that is lactose. This is due to low production or absence of lactase enzyme responsible for digesting substance.

According to Fatima, allergy to milk protein usually affects only infants, especially before the first year of life because it is associated with substituting breast milk for cow. "At this stage, the gut is not ready to receive and digest the milk protein understanding it as awkward and invasion, which causes a reaction against it and in defense of the organism"He explains. According to nutritionist Fabiana Raucci, the condition usually does not last for life. "In 80% of cases, these children return to consume milk for about three to five years of age, it is when the immune system creates maturity, becoming tolerant to proteins found in cows' milk and milk products"He says. On the other hand, lactose intolerance, when it is not genetic, it can occur at any time of life, it is thanks to the decrease or absence of lactase production. This can happen for a few reasons, such as intestinal lesions, chemotherapy, radiation therapy or even the natural aging process.

The symptoms of the two conditions are very similar. Both are characterized by abdominal pain, gas (flatulence), bloating, abdominal cramps and diarrhea. The lactose may cause allergy, yet breathing difficulties, swelling, skin lesions, such as redness, itching and dermatitis, and vomiting, depending on the degree of the problem.

Since the treatments are different. In the case of allergy, the total exclusion of cow's milk and dairy products for a period that can range from months to years is required. Already intolerance requires diet control and medication. The milk and dairy products can be consumed, but in small quantities, depending on the tolerance of the body. The most appropriate is to replace these foods with alternatives that do not contain lactose, like milk and soy products.

Check out a recipe that does not take cow's milk and is ideal for those who suffer both lactose intolerance as allergies to milk protein.

Chicken Empanadas

Credit: Press Release / Josapar

ingredients

Filling:

2 tablespoons () oil (24ml)

1 medium onion (150g)

2 garlic cloves (3g)

1 boiled and shredded chicken breast (340g)

1 medium tomato seed peeled and diced (170g)

6 stalks chopped parsley

2 branches minced shallots

3 tablespoons () SupraSoy filled with lactose (39g) dissolved in 1 and ½ cup of water (300ml)

Pasta:

4 cups (tea) of flour (480g)

1 tablespoon (soup) of sugar (12g)

½ teaspoon (soup) salt (6g)

½ sachet of dried yeast (5 g)

100g cream plant

3 tablespoons (full) SupraSoy of lactose (36g) dissolved in 1 and ½ cup of water (300ml)

1 yolk to glaze

Preparation

Filling:

In a saucepan, heat the oil and brown the onions first and then the garlic. Saute the chicken for about 5 minutes and add the tomato and herbs. Mix well and add the SupraSoy dissolved. When starting to boil, turn and set aside the filling for empanadas.

Pasta:

In a refractory, the flour, sugar, salt and yeast. Add the vegetable cream and add slowly dissolved SupraSoy, mixing well to form a uniform mass.

Assembly:

Turn oven at medium temperature (180 ° C). With a roll, stretch the dough in a clean bench and dried. Cut it with the aid of a round hoop (10 cm diameter) and place the filling in the center. Fold the dough, unite their edge and give pinched along the edges to make the typical format. Brush with the yolk patties and take them to the oven for 35 minutes or until golden brown.

Yield: 24 patties

Preparation time: 25 minutes

calorific value: 139.4 kcal per unit

* Recipe courtesy SupraSoy, the Josapar.

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