The article discusses the nature of lactose intolerance, clarifying that not everyone is inherently intolerant but may experience temporary sensitivity due to reduced lactase enzyme levels. This sensitivity can arise from dietary habits, cultural background, or situations like antibiotic use or stress, leading to gastrointestinal discomfort after consuming dairy. The author encourages maintaining a small amount of dairy in the diet, as certain products like cheese and yogurt contain lower levels of lactose. Importantly, a return to regular dairy consumption can resurface lactase production, possibly easing symptoms over time.
If there is minimal milk in the dairy diet then lactase levels may be zero, thus people from some cultural backgrounds and countries where dairy intake is negligible may be intolerant.
Some people can find their lactase activity is temporarily reduced when their gut function is disrupted by antibiotics or stress.
Good practice is to try to keep a little dairy in your diet - cheese or yoghurt should be OK, as cheese has very little lactose.
It could just be your gut enzymes playing catchup; this doesn't necessarily mean you're permanently intolerant.
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