I just realized that putting the enzyme in milk to digest it for people that can't is like the chemistry equivalent of chewing someone's food for them :P
That definitely explains why Lactaid is oddly sweet. I've always wondered. And yes. Fairlife tastes almost the exact same as regular milk. Out of all of them, that's my preferred milk replacement.
Theres a lawsuit I've heard. About the ultrafiltration. I thanks this guy for his explaining but can He just write the labels about which method is used. Lactaid lists lactose in its ingredients. Hate it and it still bothers me.
@@lorirarich1875 Yeah I've heard some people get sick from Lactaid. I have no such reaction to Lactaid personally. But I tend to perfer the taste of almond milk so I don't drink it that often. But if you were to use it in baking god forbid or simply drink a lot of the product, you would get the same effects as putting real dairy milk in your cookies. Making almond milk the obvious preferred choice as a baking milk. Or perhaps some other brand of milk that is 100 percent lactose free. For something like say cooking, soy milk might be a better option due to it not having a defined sweet flavor.
A few days ago my "modified food sceptical" friend was complaining about "chemicals" that have to go into the lactose free milk, and that it can't be possibly healthy. Thanks for the video. It shows well how simple and harmless this process is. If I would be able to digest the lactose I would simply produce the enzyme myself anyway. The producer just adds it for me.
11:45 I always found that weird about other people. Maybe it’s my sweet-tooth, but I’ve always loved how sweet lactose-free milk tastes compared to regular milk.
*[sips filtered milk, proceeds to slide off-camera and cough loudly and spit a few times]* "That was not good." Only the most scientific methods are practised here on the NileRed channel.
What I didn't know, and hopefully I can let others who didn't, is you can literally take lactase as a supplement before consuming dairy and you can digest it fine. It comes in a chewable tab, my younger brother can take it before consuming dairy and do just fine! It's pretty cool!
@@TurdFurgeson571 I'm 77 years old and love milk. I have never had a problem with milk, in fact drink it when I have an upset stomach. Everyone is different.
Nice timing, Nile. Not more than a few days ago, I was standing in front of the dairy section at a local grocery store contemplating the mysteries of how _lactose free_ dairy products are made.
Flaming D’Jinn It’s not that big of a deal if you live where lactose-free products are easily available or if you avoid dairy altogether. Majority of human population is actually lactose-intolerant, but some are just not aware of it because they might tolerate it somewhat better than others.
@@SimonWoodburyForget About 65% of human population is still the majority. I live in Finland and most people here can drink regular milk just fine, but that doesn’t mean that they’re the majority in the world. Varying severity of lactose-intolerance is an actual thing. That’s why we have both low lactose and completely lactose free products where I live. I for example can consume small amount of regular milk (in cheese, pastries etc.), but after about a glass of milk I get a a bad diarrhea. Good for you though if you’re not lactose intolerant. medlineplus.gov/genetics/condition/lactose-intolerance/
@@SimonWoodburyForget You jump into strange conclusions so damn fast. I linked that website as my source, where’s your back up for your claims? ”Most people with lactase nonpersistence retain some lactase activity and can include varying amounts of lactose in their diets without experiencing symptoms. Often, affected individuals have difficulty digesting fresh milk but can eat certain dairy products such as cheese or yogurt without discomfort. These foods are made using fermentation processes that break down much of the lactose in milk.” Had you bothered to check the link I provided, you would’ve gotten an answer instead of having to guess and come up with one by yourself. I sure hope you’re not a doctor, because you’d need to get fired ASAP. ”Tolerance to lactose varies; most lactose intolerant people can tolerate lactose in small quantities (5 - 10 g at a time) while very small quantities (1 - 2 g of lactose) will cause symptoms in other people. A glass of ordinary milk contains 10 g of lactose and a glass of low-lactose milk 2 g of lactose.” www.ruokavirasto.fi/en/companies/food-sector/production/food-categories/foodstuffs-for-particular-nutritional-use/old-foodstuffs-intended-for-particular-nutritional-uses/low-lactose-and-lactose-free-foods/ A link to Finnish Food Authority website.
@@SimonWoodburyForget Wtf obviously you’d have to give a credible source. You seem like you just want an argument for the sake of it, so I see no longer a point in engaging in a conversation with you. Have a good day.
Fairlife tastes exactly like normal milk. I'm lactose intolerant and my bf LOVES milk, but one day he tried my Fairlife milk and now he actually drinks the Fairlife instead of normal milk because he likes it and we can both enjoy it.
@@maxheim3802 good luck trying to find a nut milk without cheap and highly processed "vegetable oil" Not talking about olive coconut or avocado I'm talking about soy, corn, safflower, rapeseed etc all those are cancer
I’m a UK first year student studying Chemistry... NileRed is one of the best educators of this subject and honestly is a big reason I decided to study Chemistry - can’t wait for more videos!
Other pro-tip I learned in dairy class: whole milk and cream have less lactose than skim milk and low fat milk. I had already noticed that I could actually drink those without getting sick, (as long as I didn't have too much,) but I didn't understand why. It's actually pretty simple: basically, if you remove one component - in this case fat - the percentages of every other component goes up, because you can't have a substance that only adds up to 95%.
It depends, I have a severe diarrhea if I eat more than 1TbS butter at once despite it is 82,5% fat, at the same time I can easily consume condensed milk up to 100ml which is clearly made from a big amount of milk (reduced on a heat 3 to 5 times)
@@MaruskaStarshaya That's because lactose breaks down when you heat it. Since condensed milk is made by continuosly heating it until it thickens, a most of the lactose gets broken down
@FlipFlopAdventures Really? We got taught that in my high school biology class. Though the teacher of that class also couldn't figure out why some beans she boiled weren't germinating, so I suppose I should regard everything she taught with skepticism. It looked like it worked in the lab where we compared lactose levels of regular milk, milk with powdered lactase mixed in, milk that had been heated for 24 hours, and milk with powdered lactase that was heated for 24 hours. The regular heated milk still had lactose in it, but not as much as the regular milk, but it's also possible that the test tube we heated it in had previously been used for milk with added lactase and not properly cleaned (the whole class was an absolute train wreck, so I wouldn't be surprised if the teacher failed to notice some kids not washing the lab equipment properly.) I never actually stopped to question the results since the teacher gave us an A on the assignment. My apologies
I've heard of a similar method proposed for biological laundry detergent. Attach the enzyme to a plastic substrate (presumably it can be a longer-use object since it doesn't have to be food safe) and you're no longer flushing perfectly useful enzymes down the drain with every wash.
I switched to lactose free milk after buying some to try it. I’m not lactose intolerant but I do have slight sensitivity. The BIGGEST reason I’m staying with it is the long shelf life. Regular highland milk always expires BEFORE it’s date. Despite the higher cost we actually save a ton of money because it doesn’t spoil before we use it. My wife who hates milk even likes it a lot.
3:42 If the indicator is out of range (>2000 mg/dl) you could dilute an aliquote of the milk by - let's say - a factor of five and check again the glucose-content. It should work.
no, the "titre" is a factor of correction, exactly. For example, you are working with a 1N HCl-Solution in a volumetric analysis. For any reason, the solution is not exactly 1-normal, but only 0,98 N. Then the "titre" which has be taken into account, is 0,98.
TheWanderingChemist funny I read this. I am looking for videos about lactose-free milk to make bubblr tea. I just finished researching ways to prepare Topiac Pearls and now looking for good milk to steam.
for the few that watched this video that have been through some college in at least organic chemistry, it was really refreshing to have a mechanistic explanation. even if you havent done it in other videos, I love it when you do
Thank you, now I know the scientific details of what's going on in my belly when someone accidentally puts milk in my coffee (or when I don't remember to ask them not to). Now I just need the scientific details on why I find it so incredibly hard to ask for a new cup and rather have the pain and discomfort later than risk social awkwardness. "No, no, it's alright." "Come on, man. It's just a bit of water. I can make you a new one." "No, don't bother. I'll be fine." Three hours later, the narration of Morgan Freeman starts as Morph sits on the toilet: "He was not fine"
@@MarianKeller Those lactose pills man..awful. I violently puked after taking them and decided that just cutting down on my dairy intake was the better option.
I'm a chemistry student and we did a similar project, using different methods to create lactose free milk. The methods we used were different from yours and gave some interesting results. In method one we used the chemical properties of lactose to remove it from the mixture, by simply adding ethanol and letting the lactose crystallize. This gave some problems after with removing the ethanol but all of the lactose was removed. We also used a very small filter (similar to a HPLC filter) to remove the lactose. This also removed the fats and a very small amount of lactose still got through. In the end the project was fun to do because we were allowed to come up with our own solutions and gave some nice results
The difference between nominal filtration and absolute (100% efficient - single pass) filtration. Filtration is basically selling the idea of trust. Do you trust Russians ?
I remember when my ten year old son was a baby and he was allergic to a lot of things, it was really hard to find lactose free or gluten free or vegan etc. Now it seems like these products are more common than the regular stuff and have become a lot less expensive.
Thank you for clearing up the mystery behind the lactose free product market, and done so beautifully. Several years ago I suddenly acquired a lactose intolerance and had to change my diet drastically. I was saved by the then new kid on the scene FairLife. The ultrafiltered process has been the best tasting and best cooking thus far. I hope they start making cheeses. I found (as baking is a past time) that this ultrafiltered product tastes and bakes/cooks the same as regular milk. My diet has thus become more pleasant and without the lactose drama! Again, thank you for demystifying the different processes. Love your education style, love your vids!
I'm lactose intolerant so I've always used lactaid milk or other brands for lactose free, for cooking and drinking. I've of course tasted regular milk before so I always thought the milk I have to use is sweeter, now I know why. I love your videos I always learn something new!
@Maheen drinking lactaid milk is even worse tho. because they just have more lactase enzymes to counter the increase of lactose caused by pasteurization. Raw milk has very little and has enough natural lactase. Lots of lactose intolerant people can't have lactaid milk but do just fine with raw milk. Not to mention the insane amount of real animal probiotics found in raw milk and fat soluble vitamins lost in pasteurization.
@Maheen @Maheen The 3rd one agreed with my proposals and even lists protections against allergies and asthma which I didn't mention. I remember reading that stanford study a while ago but I didn't think it was very strong imo as only 4% of the initial 383 people were selected. Which is already a very small sample size combined with the fact that of those 16 people some of them didn't even show signs of malabsorption. The HBT isnt a fair test to begin with. And for the 1st link, of course the government doesn't want us drinking raw fresh milk how else would they make money lol.
I have been interested in immobilized enzyme for my thesis but was a little daunted because I wanted to see some kind of demonstration like this - thank you!
I can confirm: I bought Fairlife for a long while (I like ultrapasteurized milk with Onega-3 added, and that was the best option) and it tasted so much like milk that I didn’t realize it was lactose free.
As a kid, my sister was lactose intolerant, and she had these chewable pills you could take before consuming dairy. I always wondered why food scientists didn't just take whatever was in the pills and put it in the milk. (This was before lactose-free milk was commonly available.) Thanks for sharing!
As a suggestion you can use 0.22microns filters that are sold for syringes in order to try to simulate the high pressure milk passing through a membrane. Is like a cellulose membrane and filters almost everything.
Do you think 220nm is small enough to filter out fats and proteins? Isn't it more likely the filters are kDa dialysis type. Those are at least an order of magnitude smaller in pore size.
pvjthomas probably. I use those to filter catalyst on my photocatalysis reactions. Just said in order to try to simulate the industrial method. You are right dialysis would be great but it's almost the same pore size if I'm not mistaken. Good info though!
0.2 Micron is the standard particulate retention rating to produce sterile liquid filtration. Bacteria will not pass through at 0.2 microns (baseball won’t pass through chain-link fence). Custom combination of both membrane and depth filtration media in filter would be required to retain or pass through certain lipids. Pharmaceutical grade sterile 0.2 Micron rated filters require a filtration efficience of 99.9...% to a log reduction of 9.
What's weird is that, for a human, it's actually the dominant mode of being to be lactose intolerant. Most mammals stop producing lactase (or the other related enzymes) and therefore lose the ability to digest milk fairly soon after weaning and never regain the ability to process milk. It would be more accurate to describe the minority of people descended from Northern Europeans that can drink milk into adulthood as "lactase persistent", rather than the other way around.
I've actually always wondered if there are fewer "lactase persistent" people around than we think. I have a feeling a lot of people, mostly the older generations, grew up drinking cow's milk and believing it was necessary for a balanced diet. Thus they continue to do so as adults, and don't experience enough discomfort to be prompted to discontinue drinking it.
@@staticradio724 pretty much everyone on the planet except people descended from Northern Europeans (e.g. French, German, British Scandinavian etc) can't digest milk after infancy. Supposedly the ancient Romans, upon first coming into contact with the Gauls north of the Alps were really weirded out when they saw them drinking milk as adults.
Why would it be more accurate? They both distinguish those able to drink milk from those who can't. Why should it matter if the more used term is for the majority? Also, I think it's better, because "lactose intolerance" is an inability. It's more important for people to know what they can't consume than what they can.
Galactose definitely sounds like some space toast that Galactus would eat in-between planets while the Silver Surfer is tracking down a world without life.
@Sniper One character is comprised of 1 byte, ie 8 bits. Your message has 13 characters (including spaces and punctuation) + 2 bold symbols, which add another 2 bytes. Assuming you can transmit 2 bits per day, it would take you 60 days to transmit those 15 bytes of information, which is approximately 2 months. What were you doing the other 4 months?!
Hey this was actually very insightful and full of specific facts from dairy industry process. I expected just a general RUclips video but this was very well done and proven through actual trials. Just want to say well done !
Jeez, literally just did enzyme immobilisation in my Biology class a few days ago. Would have really preferred to have watched this video instead of the ones the teach showed us.
Teacher videos are always one of three juvenile, hatd to understand because we don't understand the accent of smart indian men, or so boring it could create a deep earth mine
I’m form Norway, and the lactose free milk here have a much longer shelf life than the normal milk. Why this might be (btw I’m pretty sure we’re using a Finish technique. It might be the last mentioned mentioned that he couldn’t test, cause the taste of the two is pretty much the same, some thinks the lactose free tastes just a lil sweeter. Myself, I can’t really taste a difference Edit: ok so we have two kinds in Norway. Fist the one where lactase is added. The next one: the milk is sent trough a filter m, removing about 40% of the lactose. Then its made the anted fat percentage, then lactase is added to take care of the remaining lactose. This is the one with a much longer shelf life
The shelf life might be because it is UHT (ultra-high temperature pasteurization). If put in sterile containers, these can last without refrigeration for months, and in regular milk cartons can last a month in the fridge.
The reason I watched this video is to answer a question I’ve had for a decade, what happens if I drink lactose free milk with milk products with lactose. For some reason I thought the lactose in milk products would change my lactose free milk into lactose filled milk. Obviously I was completely wrong :) I love learning!
Obviously, you where completely right. There is no more enzyme in the lactose-free milk. If you add it to normal milk you will have end product with 50% less lactose, but still it will have it.
Lactose free milk actually has a longer shelf life than ‘normal’ milk.. Don’t know why, but it’s a fact. Here in Denmark it’s 5 weeks, but I have even opened a carton of lactose free milk that had gone two weeks over the 5 week recommendation and there was absolutely nothing wrong with it..
@@keppycs My grandpa's milk tends to be so old by the time he finishes it that you could eat it with a fork. He just refuses to get the smaller ones, so it goes bad.
What I thought it'd be: Filter it through this thing, then add a ton of super expensive stuff, so on.. what it is: lmao add some drops of this thing, mix it, and wabam
I used to work at a popsicle factory where we put the molds in a calcium chloride brine. If we suspected a mold was contaminated, we'd eat one of the bars by the surface that would've been exposed. When you said you tasted calcium chloride in the milk, I could swear I tasted that salty, bitter taste again!
Hey Nile, thanks for uploading so many interesting and educating videos. I really enjoy watching them. Could you make a lab tour video, where you show your whole setup and which devices you use in particular (like your vacuum pump's make and model and so on)? That would be great - I am sure there is a lot of interest for this in your audience.
Love from India In India we love tea, we add ginger to it BUT sometimes milk gets spoiled due to addition of Ginger,can you elaborate what's happening and how do we prevent it or enhance the process
Most likely the ginger has natural yeasts that degrade/spoil the milk. So perhaps boil the ginger with the tea, and then add the milk that way any microorganisms are killed off by the heat.
No. You don't get rid of the cream. Instead, you use the process of homogenization. That's where the milk is forced under very high pressure through very small holes.
That spherification stuff you did with the alginate can also be used to make faux caviar or a pearl like dessert. Good video! Very informative. I'm the only one in my family who isn't lactose intolerant and made the voluntary switch to Lactaid and almond milk.
*He's a qt* 😍😍❤️ He's live where sun rarely appears (I think he's Canadian) unlike equators, ex Indonesia, Vietnam/ASEAN, Mexico, erm.. I can't name all I'm sleepy 😪
Lol. I once got a free Ben +Jerrys from Dominos once. I thought 3 lactase tabs would be enough to eat the entire tub in one go. Things, err , ended violently.
The Science Company sells 37% formaldehyde in water, you can make anhydrous formaldehyde by oxidation of methanol (beware: formaldehyde is a gas at room temperature)
I really like the first method since it's simple and the end product is least processed also I usually put milk into my coffee and that added sweetness that caused by glucose suits well.
Tbh the first thought I had was "why don't they add lactase to the milk or put it next to the milk so it can be swallowed before/after the milk" But good to see it's THE way to do it
I've wanted raise dairy goats/cows for a while but I don't drink milk and my wife is lactose intolerant (we also believe I am slightly as well), this video makes my dream an achievable goal now. I found a pound of the enzyme on Amazon for $20, that's definitely affordable for me. Thank you so much!
Covid made me mildly lactose intolerant, so I tried lactase pills. They made me way more sick than dairy ever did, so I tried lactose-free milk, and I love it! I've never been a big milk drinker but I enjoy the extra sweetness, and it has a much longer shelf life than normal milk (probably from the extra pasteurization).
which is why it's still mind boggling why you have to pay extra to get any kind of non lactose milk at a coffeeshop. While I get that non dairy milk can be more expensive, businesses should be prepared to eat the cost if there's a price difference with non lactose milk.
@@ozlekosusturu To be fair, that figure varies widely by ethnicity and country of origin, so in places like England it's not common at all to be lactose intolerant, while in most of Asia almost nobody can digest the stuff.
@@14_yinxuan68 I did say almost nobody. If the rest of your class is Asian as well that just proves my point, otherwise you are the result of random chance actually being random. Who knows, maybe in the future Asians will evolve lactose tolerance as well, since milk-drinking culture is spreading.
@@rachelmoody1520 The rest of my class is Asian. We are a class of 41. I'm one of the only two people in the whole cohort of 198 who cannot consume lactose.
I am lactose-intolerant, and I actually quite like the FairLife brand ultra-filtered lactose-free milk. It doesn't have the overly sweet taste of other lactose-free milks that use enzyme treatment, so I definitely prefer it over others.
Fair life is really good in my opinion but I will say if you like the general sweetness of milk fair life is juuuust a few more ticks to the savoury side, it’s far from drinking cheese but from my experience you can taste the fat even tho it’s still only 2%. Still highly recommend especially if you want to try some milk with different flavour profiles.
She is lucky. If I have any regular milk I projectile vomited. Cheese, ice cream is fine but heavy cream and milk with lactose in them will make me literally turn into a human puke cannon
Was doing this 20 years ago. Lactaid products are super expensive so it is actually more cost effective to buy lactose-free milk. Away from home I carry a small bottle of lactaid tablets to take with ice cream, cottage cheese, etc. Sharp cheddar are no problem I have a lifelong love for dairy.
I just realized that putting the enzyme in milk to digest it for people that can't is like the chemistry equivalent of chewing someone's food for them :P
Flippy Sidee Well, then cheese and yogurt is pre-chewed, too. Even worse, ethanol would be the “urine” of yeast!
your analogy is correct as long as the someone is toothless
My head just curled into my neck as *Interstellar* docking scene music started playing in my head
That's right, baby bird.
😂🤣
My chemistry professor just jolted awake inexplicably furious when you drank out of the glassware
Isn't that just a cup that looks like a beaker
Theres a coffee shop that serves beverages in beakers. Obviously new ones. It's called alchemy coffee lab
Juan Sebastián Piedrahita Molina that is the beaker mug from his shop. it even says NileRed on it
@@nataliev7070 That's the normal beaker he sells, not the beaker mug. Mugs have handles if you didn't know
Juan Sebastián Piedrahita Molina 3:53 - 4:00 u can see that the MUG has a handle. if you didn’t know :-)
That definitely explains why Lactaid is oddly sweet. I've always wondered. And yes. Fairlife tastes almost the exact same as regular milk. Out of all of them, that's my preferred milk replacement.
Theres a lawsuit I've heard. About the ultrafiltration. I thanks this guy for his explaining but can He just write the labels about which method is used. Lactaid lists lactose in its ingredients. Hate it and it still bothers me.
@@lorirarich1875 Yeah I've heard some people get sick from Lactaid. I have no such reaction to Lactaid personally. But I tend to perfer the taste of almond milk so I don't drink it that often. But if you were to use it in baking god forbid or simply drink a lot of the product, you would get the same effects as putting real dairy milk in your cookies. Making almond milk the obvious preferred choice as a baking milk. Or perhaps some other brand of milk that is 100 percent lactose free. For something like say cooking, soy milk might be a better option due to it not having a defined sweet flavor.
Lactaid tastes awful it’s easy to digest but no thanks, FairLife for LIFE.
@@sofiabravo1994 I only drank that shit in highschool cause it's all they had. Then I switched to almond and soy and never went back.
I personally prefer the Lactaid taste. It’s also really good for making mac’n’cheese.
A few days ago my "modified food sceptical" friend was complaining about "chemicals" that have to go into the lactose free milk, and that it can't be possibly healthy. Thanks for the video. It shows well how simple and harmless this process is. If I would be able to digest the lactose I would simply produce the enzyme myself anyway. The producer just adds it for me.
TomEdo yeah “chemicals” that naturally occur in babies and some adults
I love it when people talk about _chemicals_ as though they are inherently bad. I'm like, you know, everything is chemicals.. lol
@Corey
Because scientists and doctors know everything. :)
@@baladar1353 well im sure that scientists and doctors know more things in their fields than an average person ;)
@@baladar1353 yeah, they just dedicated their entire career to *not* know as much as possible in their fields.
"The middlepoint of 10 and 15 is 10"
- NileRed
12.5 is 10 if you round it off :p
(Don’t wooosh me ik it’s a joke).
Timestamp plz?
@@ayporos don't be too cruel, hey @Naomi Garcia the timestamp is between 0:00 and 13:32
@@ezrahadwi135 hahahaha you monster! :P
To his defense, the original value is between 5 to 15 4:22
11:45 I always found that weird about other people. Maybe it’s my sweet-tooth, but I’ve always loved how sweet lactose-free milk tastes compared to regular milk.
Yeah ikr, it's the same amount of calories and it isn't less healthy.
Same! Especially for making iced latte. So delicious.
Oh absolutely! Especially vanilla almond, oat or rice milk!
@@Pablo824 Technically it has more calories since you can’t digest lactose but can digest galactose+glucose
I mean, you probably won't want sweeter milk to make cauliflower cheese.
*[sips filtered milk, proceeds to slide off-camera and cough loudly and spit a few times]*
"That was not good."
Only the most scientific methods are practised here on the NileRed channel.
very professional, i like it
Ahahah
@Alisher Tadjimurat Radjabbay 11:00
"I started poking it to see what would happen"
Make me laugh, but I love the videos.
I just loved how calm and composed he looked when he ran off camera. That somehow made me laugh even harder.
I clicked this video to see lactose free milk, and finished with a degree in chemistry....
Lol 🤣😂
Congrats.
I am now working at Umbrella Corp.
Then proceed to finish life broke af.
This is more in the chemical engineering realm
That’s the channel.
What I didn't know, and hopefully I can let others who didn't, is you can literally take lactase as a supplement before consuming dairy and you can digest it fine. It comes in a chewable tab, my younger brother can take it before consuming dairy and do just fine! It's pretty cool!
I’ve used those tabs for many years, they work great. But it sucks when I forget to take them!
If you drink raw mill you wont feel intolerance pasteurized milk is unhealthy
No matter if the milk is pasteurized it not, the lactose content is pretty much the same. So how should unprocessed milk be better than heat threaded?
@@Nonameersgtfo raw milk fetishist 😂
@@Nonameersnope
Im currently sitting in the toiled because I mistakedly ate something with milk and I see you upload this, wtf.
It was meant to be
🤣🤣🤣🤣
Me too 😔
Now you know (how) dairy makes your life suck. Hooray!
@@TurdFurgeson571 I'm 77 years old and love milk. I have never had a problem with milk, in fact drink it when I have an upset stomach. Everyone is different.
Nice timing, Nile. Not more than a few days ago, I was standing in front of the dairy section at a local grocery store contemplating the mysteries of how _lactose free_ dairy products are made.
Kowboy USA pity those who can’t drink milk as it is, must be quite a pain to know you’re lactose intolerant.
Flaming D’Jinn
It’s not that big of a deal if you live where lactose-free products are easily available or if you avoid dairy altogether.
Majority of human population is actually lactose-intolerant, but some are just not aware of it because they might tolerate it somewhat better than others.
@@SimonWoodburyForget
About 65% of human population is still the majority. I live in Finland and most people here can drink regular milk just fine, but that doesn’t mean that they’re the majority in the world.
Varying severity of lactose-intolerance is an actual thing. That’s why we have both low lactose and completely lactose free products where I live. I for example can consume small amount of regular milk (in cheese, pastries etc.), but after about a glass of milk I get a a bad diarrhea. Good for you though if you’re not lactose intolerant.
medlineplus.gov/genetics/condition/lactose-intolerance/
@@SimonWoodburyForget
You jump into strange conclusions so damn fast. I linked that website as my source, where’s your back up for your claims?
”Most people with lactase nonpersistence retain some lactase activity and can include varying amounts of lactose in their diets without experiencing symptoms. Often, affected individuals have difficulty digesting fresh milk but can eat certain dairy products such as cheese or yogurt without discomfort. These foods are made using fermentation processes that break down much of the lactose in milk.”
Had you bothered to check the link I provided, you would’ve gotten an answer instead of having to guess and come up with one by yourself. I sure hope you’re not a doctor, because you’d need to get fired ASAP.
”Tolerance to lactose varies; most lactose intolerant people can tolerate lactose in small quantities (5 - 10 g at a time) while very small quantities (1 - 2 g of lactose) will cause symptoms in other people. A glass of ordinary milk contains 10 g of lactose and a glass of low-lactose milk 2 g of lactose.”
www.ruokavirasto.fi/en/companies/food-sector/production/food-categories/foodstuffs-for-particular-nutritional-use/old-foodstuffs-intended-for-particular-nutritional-uses/low-lactose-and-lactose-free-foods/
A link to Finnish Food Authority website.
@@SimonWoodburyForget
Wtf obviously you’d have to give a credible source. You seem like you just want an argument for the sake of it, so I see no longer a point in engaging in a conversation with you.
Have a good day.
Fairlife tastes exactly like normal milk. I'm lactose intolerant and my bf LOVES milk, but one day he tried my Fairlife milk and now he actually drinks the Fairlife instead of normal milk because he likes it and we can both enjoy it.
I agree even despite my lactose intolerance I much prefer Fairlife over regular milk just because of the flavor and smoothness alone
Just drink oat, almond or soymilk. Its way more ethical, environmental friendly and better for your health
@@maxheim3802 good luck trying to find a nut milk without cheap and highly processed "vegetable oil"
Not talking about olive coconut or avocado I'm talking about soy, corn, safflower, rapeseed etc all those are cancer
@@maxheim3802 Almond takes up A LOT of water per crop.
@@maxheim3802 You think almonds are ethical?
Lactose-free milk is made by adding toes into milk, so that way it no longer lacktoes.
lol
This shouldn't be so funny but it is
Another process with the same implication: Filter the milk through some toast, then it will be drinkable by people with lacktoast intolerance
...
Lol ... this is the reason I read the first 10 replies
I’m a UK first year student studying Chemistry... NileRed is one of the best educators of this subject and honestly is a big reason I decided to study Chemistry - can’t wait for more videos!
Other pro-tip I learned in dairy class: whole milk and cream have less lactose than skim milk and low fat milk. I had already noticed that I could actually drink those without getting sick, (as long as I didn't have too much,) but I didn't understand why. It's actually pretty simple: basically, if you remove one component - in this case fat - the percentages of every other component goes up, because you can't have a substance that only adds up to 95%.
It depends, I have a severe diarrhea if I eat more than 1TbS butter at once despite it is 82,5% fat, at the same time I can easily consume condensed milk up to 100ml which is clearly made from a big amount of milk (reduced on a heat 3 to 5 times)
@@MaruskaStarshaya That's because lactose breaks down when you heat it. Since condensed milk is made by continuosly heating it until it thickens, a most of the lactose gets broken down
@@Amy_the_Lizard oh, thank you. But I still wonder at what temperature it happens as simply boiling milk (100C) seems not really helps.
@@Amy_the_Lizard weird, everywhere online where i look up this information it is noted that lactose does not break down when you heat it.
@FlipFlopAdventures Really? We got taught that in my high school biology class. Though the teacher of that class also couldn't figure out why some beans she boiled weren't germinating, so I suppose I should regard everything she taught with skepticism. It looked like it worked in the lab where we compared lactose levels of regular milk, milk with powdered lactase mixed in, milk that had been heated for 24 hours, and milk with powdered lactase that was heated for 24 hours. The regular heated milk still had lactose in it, but not as much as the regular milk, but it's also possible that the test tube we heated it in had previously been used for milk with added lactase and not properly cleaned (the whole class was an absolute train wreck, so I wouldn't be surprised if the teacher failed to notice some kids not washing the lab equipment properly.) I never actually stopped to question the results since the teacher gave us an A on the assignment. My apologies
The whole making "lactase on alginate" thing was awesome. Practical applied chem with an engineering challenge on top. Twice the science, 4x the fun.
I've heard of a similar method proposed for biological laundry detergent. Attach the enzyme to a plastic substrate (presumably it can be a longer-use object since it doesn't have to be food safe) and you're no longer flushing perfectly useful enzymes down the drain with every wash.
"the beads that are left over in the filter thing can then be used to process more milk if i wanted to..."
"but i don't."
Power move
The man know what he wants
Sound like Rick Sanchez to me😂
I was looking for this comment lmao
is this reference to the gay porn scene "but you didn't"?
I switched to lactose free milk after buying some to try it. I’m not lactose intolerant but I do have slight sensitivity. The BIGGEST reason I’m staying with it is the long shelf life. Regular highland milk always expires BEFORE it’s date. Despite the higher cost we actually save a ton of money because it doesn’t spoil before we use it. My wife who hates milk even likes it a lot.
3:42 If the indicator is out of range (>2000 mg/dl) you could dilute an aliquote of the milk by - let's say - a factor of five and check again the glucose-content. It should work.
Nice catch
Yeah, that definitely would have been an easy way to solve that problem.
Yes, I thought about that, too. I think that's called a titre.
no, the "titre" is a factor of correction, exactly.
For example, you are working with a 1N HCl-Solution in a volumetric analysis. For any reason, the solution is not exactly 1-normal, but only 0,98 N. Then the "titre" which has be taken into account, is 0,98.
Correction hold the same title in both French and English?
So you've basically made functional bubble tea.
I like it :'D
TheWanderingChemist funny I read this. I am looking for videos about lactose-free milk to make bubblr tea. I just finished researching ways to prepare Topiac Pearls and now looking for good milk to steam.
Джинзó Аркайдия
Lmaooo
for the few that watched this video that have been through some college in at least organic chemistry, it was really refreshing to have a mechanistic explanation. even if you havent done it in other videos, I love it when you do
Thank you, now I know the scientific details of what's going on in my belly when someone accidentally puts milk in my coffee (or when I don't remember to ask them not to).
Now I just need the scientific details on why I find it so incredibly hard to ask for a new cup and rather have the pain and discomfort later than risk social awkwardness.
"No, no, it's alright."
"Come on, man. It's just a bit of water. I can make you a new one."
"No, don't bother. I'll be fine."
Three hours later, the narration of Morgan Freeman starts as Morph sits on the toilet: "He was not fine"
This comment ought to get more likes.
Just use lactase pills for such cases.
As a person with Lactose Intolerance this is a huge mood
Same!
@@MarianKeller Those lactose pills man..awful. I violently puked after taking them and decided that just cutting down on my dairy intake was the better option.
I'm a chemistry student and we did a similar project, using different methods to create lactose free milk. The methods we used were different from yours and gave some interesting results. In method one we used the chemical properties of lactose to remove it from the mixture, by simply adding ethanol and letting the lactose crystallize. This gave some problems after with removing the ethanol but all of the lactose was removed. We also used a very small filter (similar to a HPLC filter) to remove the lactose. This also removed the fats and a very small amount of lactose still got through. In the end the project was fun to do because we were allowed to come up with our own solutions and gave some nice results
Yes, but why remove the ethanol? Could have had yourself a fine white russian beverage lol.
The difference between nominal filtration and absolute (100% efficient - single pass) filtration.
Filtration is basically selling the idea of trust. Do you trust Russians ?
I remember when my ten year old son was a baby and he was allergic to a lot of things, it was really hard to find lactose free or gluten free or vegan etc. Now it seems like these products are more common than the regular stuff and have become a lot less expensive.
yep a blessing of a capitalism: the more they produce the cheaper it is
I think you got yourself deceived by some nutritional populists.
Thank you for clearing up the mystery behind the lactose free product market, and done so beautifully.
Several years ago I suddenly acquired a lactose intolerance and had to change my diet drastically. I was saved by the then new kid on the scene FairLife.
The ultrafiltered process has been the best tasting and best cooking thus far. I hope they start making cheeses.
I found (as baking is a past time) that this ultrafiltered product tastes and bakes/cooks the same as regular milk. My diet has thus become more pleasant and without the lactose drama!
Again, thank you for demystifying the different processes. Love your education style, love your vids!
I'm lactose intolerant so I've always used lactaid milk or other brands for lactose free, for cooking and drinking. I've of course tasted regular milk before so I always thought the milk I have to use is sweeter, now I know why. I love your videos I always learn something new!
real milk doesn't really have lactose so you could just drink that instead
@Maheen drinking lactaid milk is even worse tho. because they just have more lactase enzymes to counter the increase of lactose caused by pasteurization. Raw milk has very little and has enough natural lactase. Lots of lactose intolerant people can't have lactaid milk but do just fine with raw milk. Not to mention the insane amount of real animal probiotics found in raw milk and fat soluble vitamins lost in pasteurization.
@Maheen @Maheen The 3rd one agreed with my proposals and even lists protections against allergies and asthma which I didn't mention. I remember reading that stanford study a while ago but I didn't think it was very strong imo as only 4% of the initial 383 people were selected. Which is already a very small sample size combined with the fact that of those 16 people some of them didn't even show signs of malabsorption. The HBT isnt a fair test to begin with. And for the 1st link, of course the government doesn't want us drinking raw fresh milk how else would they make money lol.
@@__SquareYou still believe in milk? 😂 Big Dairy sheeple
@@bellenesatan I don't believe in milk, no.
I have been interested in immobilized enzyme for my thesis but was a little daunted because I wanted to see some kind of demonstration like this - thank you!
Nobody:
An alien: sorry guys I'm galactose intolerant
No
That was terrible and not in a good way. 😬
Loops Loops lol screw these guys that was funny. Nice dad joke.
Galactose AND lactose intolerant aliens can't even TOUCH the Milky Way Galaxy
Ah its okay alien dude
8:43 forbidden bubble tea
I want some !!!!
I can confirm: I bought Fairlife for a long while (I like ultrapasteurized milk with Onega-3 added, and that was the best option) and it tasted so much like milk that I didn’t realize it was lactose free.
I'm glad Nile eventually got an immersion blender (Used in the soap vids), it'll be way easier to mix things into water like that with one.
Look at the date on that milk. Mmmm. I assume it's old video that just made it to editing.
ha, the bulk of the video was filmed a long time ago. I just didnt put it all together until much much later.
@@NileRed you need to get in contact with these people!
ruclips.net/video/6DgITQSonv4/видео.html
@@zzanzak The video is 3 years old
As a kid, my sister was lactose intolerant, and she had these chewable pills you could take before consuming dairy. I always wondered why food scientists didn't just take whatever was in the pills and put it in the milk. (This was before lactose-free milk was commonly available.) Thanks for sharing!
You should do an extraction of menthol from mint
As a suggestion you can use 0.22microns filters that are sold for syringes in order to try to simulate the high pressure milk passing through a membrane. Is like a cellulose membrane and filters almost everything.
Interesting idea
Just know cause I have to use those kind of filters for my masters haha. Awesome contents.
Do you think 220nm is small enough to filter out fats and proteins? Isn't it more likely the filters are kDa dialysis type. Those are at least an order of magnitude smaller in pore size.
pvjthomas probably. I use those to filter catalyst on my photocatalysis reactions. Just said in order to try to simulate the industrial method. You are right dialysis would be great but it's almost the same pore size if I'm not mistaken. Good info though!
0.2 Micron is the standard particulate retention rating to produce sterile liquid filtration. Bacteria will not pass through at 0.2 microns (baseball won’t pass through chain-link fence). Custom combination of both membrane and depth filtration media in filter would be required to retain or pass through certain lipids. Pharmaceutical grade sterile 0.2 Micron rated filters require a filtration efficience of 99.9...% to a log reduction of 9.
What's weird is that, for a human, it's actually the dominant mode of being to be lactose intolerant. Most mammals stop producing lactase (or the other related enzymes) and therefore lose the ability to digest milk fairly soon after weaning and never regain the ability to process milk.
It would be more accurate to describe the minority of people descended from Northern Europeans that can drink milk into adulthood as "lactase persistent", rather than the other way around.
Yeah, the gene that makes adult people be able to digest milk is recent, relatively speaking.
I've actually always wondered if there are fewer "lactase persistent" people around than we think. I have a feeling a lot of people, mostly the older generations, grew up drinking cow's milk and believing it was necessary for a balanced diet. Thus they continue to do so as adults, and don't experience enough discomfort to be prompted to discontinue drinking it.
@@staticradio724 pretty much everyone on the planet except people descended from Northern Europeans (e.g. French, German, British Scandinavian etc) can't digest milk after infancy.
Supposedly the ancient Romans, upon first coming into contact with the Gauls north of the Alps were really weirded out when they saw them drinking milk as adults.
Me, a Brazilian descendant of Amerindians, Africans and Mediterranean European feel pleased to hear that I can digest milk, looool
Why would it be more accurate? They both distinguish those able to drink milk from those who can't. Why should it matter if the more used term is for the majority?
Also, I think it's better, because "lactose intolerance" is an inability. It's more important for people to know what they can't consume than what they can.
I hated chemistry in school but your videos are so fascinating I love it!
I wish you could clone, (or synthesize) yourself so you could make more videos faster! I love your work. :)
well its possible to clone animals now (forgot the process) maybe soon we will be able to clone humans
"Synthesize yourself", rofl I'm dying. Imagine someone built a chemical factory to synthesize 10k of himself per day.
0013bluejay it May already be. It's illegal to try past the embrione state, and scientists have already achieved that
TheTeddyChannel That's too bad, it would probably change the world.
synthesyse a human? you mean a homunculus :D
Galactose definitely sounds like some space toast that Galactus would eat in-between planets while the Silver Surfer is tracking down a world without life.
Galactoast
Galaxy / Milky Way / Milk
@@cube2fox Vsauce!
@Sniper Only took us 6 months to write 1 sentence
@Sniper One character is comprised of 1 byte, ie 8 bits. Your message has 13 characters (including spaces and punctuation) + 2 bold symbols, which add another 2 bytes. Assuming you can transmit 2 bits per day, it would take you 60 days to transmit those 15 bytes of information, which is approximately 2 months. What were you doing the other 4 months?!
U have a nice and calm voice
Makes me feel relaxed after i was tense because i could no understand immobilised enzymes
Hey... You've saved a life today, and I want you to know that i'm very grateful for you. I love you and please keep going.
I hope you're okay man
You're doing great :)
I'm not a Chemistry major, but I do love how enjoyable your content is.
Hey this was actually very insightful and full of specific facts from dairy industry process. I expected just a general RUclips video but this was very well done and proven through actual trials. Just want to say well done !
Jeez, literally just did enzyme immobilisation in my Biology class a few days ago. Would have really preferred to have watched this video instead of the ones the teach showed us.
Teacher videos are always one of three juvenile, hatd to understand because we don't understand the accent of smart indian men, or so boring it could create a deep earth mine
@@thunderusnightIn case of my teachers, also explicit/disgusting.
I have this problem I use to drink Sprite but I discovered Probiotics and Ginger which helps ease stomach aches and pain
Lactase is so freakin' pretty. I want that as wall art.
I've always wondered how this was done. I now understand why a liter of lactose-free milk is so friggin' expensive. Your videos are exceptional.
I’m form Norway, and the lactose free milk here have a much longer shelf life than the normal milk. Why this might be (btw I’m pretty sure we’re using a Finish technique. It might be the last mentioned mentioned that he couldn’t test, cause the taste of the two is pretty much the same, some thinks the lactose free tastes just a lil sweeter. Myself, I can’t really taste a difference
Edit: ok so we have two kinds in Norway.
Fist the one where lactase is added.
The next one: the milk is sent trough a filter m, removing about 40% of the lactose. Then its made the anted fat percentage, then lactase is added to take care of the remaining lactose. This is the one with a much longer shelf life
The shelf life might be because it is UHT (ultra-high temperature pasteurization). If put in sterile containers, these can last without refrigeration for months, and in regular milk cartons can last a month in the fridge.
ultrafitration also gets rid of any microorganisms so it is a method of sterilization and a method of getting rid of protein
The reason I watched this video is to answer a question I’ve had for a decade, what happens if I drink lactose free milk with milk products with lactose. For some reason I thought the lactose in milk products would change my lactose free milk into lactose filled milk. Obviously I was completely wrong :) I love learning!
Obviously, you where completely right. There is no more enzyme in the lactose-free milk. If you add it to normal milk you will have end product with 50% less lactose, but still it will have it.
Im lack toast intolerant
don't you mean lack toast and tall or rent?
azael espino he meant lack toes in toddler ant
You mean Benadryl cumquat?
Bruh this pic gave me lactose in toddler ants.
You mean lack of toes and tall deodorant?
Extract nicotine from cigarettes
Extracting nicotine from cigarettes is a common way to commit suicide. No, don't show that on video.
@@dexterhaxxor Future Avery agrees. Please DON'T extract nicotine from cigarettes. (I guess I didn't realize how dangerous that was 2 years ago..)
@@avery3016 Im curious. what will gonna happen?
6:02 wait a second...
Oh god
I'm surprised I actually knew about the calcium alginiate trick! It is nice to see Nile enter into the field of gastronomy.
Lactose free milk actually has a longer shelf life than ‘normal’ milk.. Don’t know why, but it’s a fact.
Here in Denmark it’s 5 weeks, but I have even opened a carton of lactose free milk that had gone two weeks over the 5 week recommendation and there was absolutely nothing wrong with it..
how do you manage to not consume a carton of milk well within 7 weeks ;-;
@@keppycs My grandpa's milk tends to be so old by the time he finishes it that you could eat it with a fork. He just refuses to get the smaller ones, so it goes bad.
Me before watching the video: Must be pretty hard making lactose-free milk
This video: Actually it's gonna be super easy barely an inconvenience
What I thought it'd be: Filter it through this thing, then add a ton of super expensive stuff, so on..
what it is: lmao add some drops of this thing, mix it, and wabam
So it's because of you that this video was recommended after i watch some screenrant.
I used to work at a popsicle factory where we put the molds in a calcium chloride brine. If we suspected a mold was contaminated, we'd eat one of the bars by the surface that would've been exposed. When you said you tasted calcium chloride in the milk, I could swear I tasted that salty, bitter taste again!
Hey Nile, thanks for uploading so many interesting and educating videos. I really enjoy watching them. Could you make a lab tour video, where you show your whole setup and which devices you use in particular (like your vacuum pump's make and model and so on)? That would be great - I am sure there is a lot of interest for this in your audience.
Asking for models is like asking for lactose free milk. Ask for the equipment specifications. Specify what milk is.
Love from India
In India we love tea, we add ginger to it BUT sometimes milk gets spoiled due to addition of Ginger,can you elaborate what's happening and how do we prevent it or enhance the process
mangesh burange ginger is a root, it comes from the ground, things from the ground have hard life, they really like some free sugars and proteins
Most likely the ginger has natural yeasts that degrade/spoil the milk. So perhaps boil the ginger with the tea, and then add the milk that way any microorganisms are killed off by the heat.
I also want to know why this happens!
Perhaps it contains enzymes that causes milk to curdle?
@@crackedemerald4930 Fucking freeloaders
Fun fact: adding ginger powder to milk and boiling it would make it lactose free🙂.
Uploads from both NRs in one day? Christmas came *VERY* early this year.
I did some researching and found out the way my favorite milk is made:
1: Milk the cow
2: Get rid of cream
3: Pasteurize
4: Bottle
5: Profit
No. You don't get rid of the cream. Instead, you use the process of homogenization. That's where the milk is forced under very high pressure through very small holes.
The cream is the best part bruh at that point it's just white water.
@@Keshaire Exactly, it sounds like skim milk. The cream is the best part imo
I’ve always wondered how they make milk lactose free. Thank you for explaining!
Damn.......that explains why the milk at my Forster family taste extra sweet...
I quite like the sweetness of my lactofree milk, I use less sugar in coffee with it
Make a video on how to remove sugars from skimmed milk so we can extract protien from the milk
That spherification stuff you did with the alginate can also be used to make faux caviar or a pearl like dessert. Good video! Very informative. I'm the only one in my family who isn't lactose intolerant and made the voluntary switch to Lactaid and almond milk.
Chris Benson weirdo... What kind of advantage do you get by breaking down a common sugar to more useful sugars...
Wait
That was eye opening. Thank you for this!
As someone that stocks these products in a grocery store now I understand why the Fairlife milk is so popular In my area, very informative!
6:03 reminds me of the mlp jar...
Is that an actor, or is NileRed just a qt?
He's a qt.
He's just a hotty
he needs some sun though. too much indoor science
*He's a qt* 😍😍❤️
He's live where sun rarely appears (I think he's Canadian) unlike equators, ex Indonesia, Vietnam/ASEAN, Mexico, erm.. I can't name all I'm sleepy 😪
Here's: 3:58 and 10:57 😉
Wow. I thought you'd stop at the needing of solid frames. Then you moved on to make beads out of algae. Wonderful stuff. Learned things today.
i'm lactose intolerant but idc i'll shit everywhere if i still get to eat ice cream.
raye that's grim
There's dairy pills
naw fren, that's unconditional love.
2slicesofpie wot
Lol. I once got a free Ben +Jerrys from Dominos once. I thought 3 lactase tabs would be enough to eat the entire tub in one go. Things, err , ended violently.
i didnt realize fairlife was lactose free until i watched this ;v; i just like the consistency of their chocolate milk
I remember doing this experiment during highschool. As a lactose intolerant person, it was very interesting.
When do you expect the lab tour to come out? Also unrelated to the video, where would an amateur chemist get their hands on formaldehyde?
I ordered some online. Also, I hope it's the next video
The Science Company sells 37% formaldehyde in water, you can make anhydrous formaldehyde by oxidation of methanol (beware: formaldehyde is a gas at room temperature)
Philip Madden easy, can’t believe people pay for that stuff.
I really like the first method since it's simple and the end product is least processed also I usually put milk into my coffee and that added sweetness that caused by glucose suits well.
Best thumbnail ever
11:04
*i knOw yoURRrr sACRifiCes ooOoHh, my nileraed we lov u*
9:58 "But I don't"
Bro your content is gold
This one was so interesting! Loved it!
NileRed: *says galactose*
My Brain as a comic fan: "I AM GALACTOSE DRINKER OF MILK"
fortnite kids: HUH FORTNITE MADE A COMIC?
Tbh the first thought I had was "why don't they add lactase to the milk or put it next to the milk so it can be swallowed before/after the milk"
But good to see it's THE way to do it
I've wanted raise dairy goats/cows for a while but I don't drink milk and my wife is lactose intolerant (we also believe I am slightly as well), this video makes my dream an achievable goal now. I found a pound of the enzyme on Amazon for $20, that's definitely affordable for me. Thank you so much!
That's so nice to hear! Good luck with your cows then!
The fair life ultra filtered tastes better than regular milk. It’s like halfway between whole milk and cream
Covid made me mildly lactose intolerant, so I tried lactase pills. They made me way more sick than dairy ever did, so I tried lactose-free milk, and I love it! I've never been a big milk drinker but I enjoy the extra sweetness, and it has a much longer shelf life than normal milk (probably from the extra pasteurization).
0:19 i thought that was a calamity boss and I was like "did I click on the right video" lol
Terraria calamity 😂😂😂😂😂😂😂😂
7:17 THE WHAT
🐓
Stop 🐓
i thought it said stopclock 😭
galactose seems like an avengers level threat
"A lot of people have problems digesting milk"
Yeah, I would say that 65% of the global population qualifies as a lot.
which is why it's still mind boggling why you have to pay extra to get any kind of non lactose milk at a coffeeshop. While I get that non dairy milk can be more expensive, businesses should be prepared to eat the cost if there's a price difference with non lactose milk.
@@ozlekosusturu To be fair, that figure varies widely by ethnicity and country of origin, so in places like England it's not common at all to be lactose intolerant, while in most of Asia almost nobody can digest the stuff.
@@rachelmoody1520 Not always true. I'm an Asian and the only person in my class who has lactose intolerance.
@@14_yinxuan68 I did say almost nobody. If the rest of your class is Asian as well that just proves my point, otherwise you are the result of random chance actually being random. Who knows, maybe in the future Asians will evolve lactose tolerance as well, since milk-drinking culture is spreading.
@@rachelmoody1520 The rest of my class is Asian. We are a class of 41. I'm one of the only two people in the whole cohort of 198 who cannot consume lactose.
i skipped chemistry today, so i’m bingeing all his videos instead
I am lactose-intolerant, and I actually quite like the FairLife brand ultra-filtered lactose-free milk. It doesn't have the overly sweet taste of other lactose-free milks that use enzyme treatment, so I definitely prefer it over others.
ａｔ ｆｉｒｓｔ ｔｈｉｓ ｍａｙ ｓｏｕｎｄ ｃｏｍｐｌｉｃａｔｅｄ
1:22
5:10
Favorite channel
Fair life is really good in my opinion but I will say if you like the general sweetness of milk fair life is juuuust a few more ticks to the savoury side, it’s far from drinking cheese but from my experience you can taste the fat even tho it’s still only 2%. Still highly recommend especially if you want to try some milk with different flavour profiles.
Okay, but nothing beats the almighty Lactaid pills in the stomach medicine section. Those pills have helped me enjoy dairy again 🥺
YES. i love those so much
so this is why my wife gets gas when she drinks milk lol, thanks
She is lucky. If I have any regular milk I projectile vomited. Cheese, ice cream is fine but heavy cream and milk with lactose in them will make me literally turn into a human puke cannon
@@mrdavman13 that was graphic
@@mrdavman13 That was ... oddly specific
Was doing this 20 years ago. Lactaid products are super expensive so it is actually more cost effective to buy lactose-free milk. Away from home I carry a small bottle of lactaid tablets to take with ice cream, cottage cheese, etc. Sharp cheddar are no problem
I have a lifelong love for dairy.
0:08 mosquito on the speaker :D
Mumbo jumbo tutorials be like: 1:24
Best place to learn to make 4x4 Vault doors.