genetic change that allowed them to produce
lactase throughout life, probably because milk
was an exceptionally important resource in
colder climates. About 98% of Scandinavians
are lactose-tolerant, 90% of French and
Germans, but only 40% of southern Europeans
and North Africans, and 30% of African
Americans.
Coping with Lactose Intolerance
Fortunately, lactose intolerance is not the
same as milk intolerance. Lactase-less adults
can consume about a cup/250 ml of milk per
day without severe symptoms, and even more
of other dairy products. Cheese contains little
or no lactose (most of it is drawn off in the
whey, and what little remains in the curd is
fermented by bacteria and molds). The
bacteria in yogurt generate lactose-digesting
enzymes that remain active in the human
small intestine and work for us there. And
lactose-intolerant milk fans can now buy the