I'd be interested in knowing how asdff arrived at the idea that a sizable portion of lactose intolerance comes from people neglecting to fertilize their microbes with sauerkraut, pickled cabbage, or yogurt.
PS: I also learned while writing this I can't spell yogurt. Thanks spellchecker!
As for the spelling of yoghurt there's no correct version honestly, they are all transliterations of the same Turkish word https://en.wikipedia.org/wiki/Yogurt#Etymology_and_spelling
Fully agreed. I appreciate the stern yet information-laden correction. It's certainly much better than hearing specious claims based on conjecture/misinformation that only seems plausible to the uninformed.
Also, IMO it did not sound "over-the-top" or "aggressive" at all. Some people are just so absurdly oversensitive that a simply direct method of speaking (or in this case, writing) is taken as hostile.
> Koreans eat lots of fermented vegetables, yet why are 70%-100% of Koreans estimated to be lactose intolerant?
On the other hand, there is Mongolia:
> But a closer look at cultural practices around the world has challenged that picture. In modern Mongolia, for example, traditional herders get more than a third of their calories from dairy products. They milk seven kinds of mammals, yielding diverse cheeses, yogurts, and other fermented milk products, including alcohol made from mare's milk. “If you can milk it, they do in Mongolia,” Warinner says. And yet 95% of those people are lactose intolerant.
https://www.science.org/doi/10.1126/science.362.6415.626
Even though most products are fermented for shelf life, unfermented milk is widely consumed by Mongolians to this day.
It doesn't, but I think it indicates that genetic lactase persistence is not the only factor that affects lactose intolerance. Otherwise, how do you call a lactose-intolerant person that can tolerate significant amounts of lactose?
Are lactose intolerance symptoms widespread among Mongolians? If not, and if Mongolians are really genetically lactose intolerant, then it is worth asking whether the fermented dairy foods (as opposed to kimchi) they consume are mitigating that intolerance.
Considering I know nothing about this, and you seem like you do, are there any studies that looked at links between lactose intolerance and fresh milk produce?
Reason I say “fresh” is because we never refrigerated the milk. In the morning you get milk, cream is taken off top, by next morning you have a kefir like drink. All was consumed. There was no processing.
I know there is a study[0] that link exposure to farm animals being linked to less allergic reactions but never seen anything about milk.
Lactose intolerance in many cases also doesn't have a clear cut threshold nor is it common to be hypersensitive where a single drop of milk causes projectile vomitting. Many people who are technically lactose intolerant (as in they don't self product lactase in adulthood) can consume some amount of dairy without any symptoms. Otherwise dairy products such as milk, yogurt, and ice cream would not have existed in most of Asia.
https://www.journalofdairyscience.org/article/S0022-0302(87)...
>"However, when lactose loads of up to 12 g are fed, symptoms can be minimal or absent." >"Tolerance to yogurt, acidophilus milk, and other microbe-containing dairy foods has been suggested and is thought to be due to either a low lactose content or in vivo autodigestion by microbial β-galactosidase."
Always makes my eyes roll when I hear people driving hours just to get fresh farm milk.
I didn’t know that type-1 diabetes was an autoimmune disease.
Yogurt/kefir occupies very large segments in most developed countries' grocery store shelves and new brands/varieties pop up every year. How has this industry not collapsed if "a lot of people outright refuse yogurt" according to you?
The development and marketing of lactose free dairy products in recent years is simply the dairy industry exploring new market segments, because substantial portions of the population do not have lactase persistence. Even societies whose culinary traditions involved heavy consumption of dairy do not have 100% lactase persistence. It's not some weird conspiracy aimed at making modern humans "weak". The lack of lactose is not significant enough to change the nutritional content of dairy products.