tag:blogger.com,1999:blog-2958744235433032730.post5782553996248761769..comments2013-11-29T22:06:52.874+09:00Comments on Jessica's Adventures in Korea: Still lactose intolerantJessicahttp://www.blogger.com/profile/04513246673056412867noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2958744235433032730.post-11173409354954756072013-11-29T22:06:52.874+09:002013-11-29T22:06:52.874+09:00Hi Jessica, I spent 5 years in Seoul. Loved the wa...Hi Jessica, I spent 5 years in Seoul. Loved the way that I could order anything and never have to worry about hidden dairy ingredients. In my home country, Ireland, only 5% of people are lactose intolerant. It's the other way around in Korea, Japan and China. Lactose is the main sugar in milk. However, I suffer from intolerance to cow's milk proteins (like casein, or beta-lactoglobulin). Fermented dairy products like cheese or even the sugary yoghurts sold by the Yakult ladies are very low in lactose as it has been consumed by the fermentation process. And that's why they are becoming popular. People eat them because they can. However, if like me your problem is with the proteins, cheese and yoghurt are still largely off limits. Lactose intolerance is often used as a catch-all phrase but strictly speaking it's only one of the possible issues.Nutricentric - Petehttps://www.blogger.com/profile/03239195740528482443noreply@blogger.com