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Milk is good for you. Or is it?

Cardiff University : 26 August, 2006  (Technical Article)
Medical Biochemist, Professor Anthony Campbell from the School of Medicine has revealed that a wide range of previously unexplained health conditions can be attributed to a common intolerance to a widely consumed food product, milk.
Lactose intolerance is the bodyís inability to break down lactose, the sugar contained in milk, into glucose. Professor Campbell claims that a wide range of health problems derive from this condition.

Among the symptoms that can be triggered are migraine, irritable bowel, chronic fatigue, loss of concentration, severe tiredness, eczema, hay fever, muscle, joint and gut pains.

Professor Anthony Campbell has published a groundbreaking recipe book based on his research findings into lactose intolerance.

The book entitled Tony's Lactose Free Cookbook is co-produced by Professor Campbell and his wife, Dr Stephanie Matthews and contains more than 100 lactose-free recipes and warns of the dangers of hidden lactose in foods through product mis-labelling.

'The recipe book is communication of science in disguise,' said Professor Campbell.

'Certainly milk contains good things for healthy living, protein, vitamins, calcium and so on. But milk also contains lactose, a unique ingredient that can be harmful.

'A lactose industry has grown up over the last few decades, resulting in lactose being added to many foods and drinks without being properly labelled,' he explained.

Lactose is not shown on the majority of packaging and is routinely added to non-dairy products, as well as being used in the production of meat.

Lactose provides some 40% of the energy for a suckling baby. However, after weaning, all races, except white northern Europeans and a few rare groups, lose much of the ability to digest lactose properly.

According to the research more than 90% of Chinese and Japanese are likely to have a low tolerance of lactose, with more than 80% of those from the Indian subcontinent and over 75% of Black Africans in the same position.

Up to 40% of children aged between two and 10 are lactose intolerant, as are up to 20% of those under two.

Professor Campbell concludes that a number of issues need to be addressed in light of his research findings, including the policy of giving free milk to primary school children and the misleading labelling of foods and drinks that contain lactose.
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