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Escaping Lactose: Elmhurst® Has a Better Way

Dairy milk’s slow fade, and the boom in plant-based alternatives, may have a number of explanations. Changing tastes. Ethical concerns. Lactose…

Let’s stop there. We’ve all heard of lactose intolerance, but what is lactose? Lactose is a sugar unique to animal milk. Humans and many other mammals are born with an enzyme called lactase, which functions to break down this sugar.1

Unfortunately, as we grow older, our bodies may stop producing enough lactase to handle, say, cows’ milk. The result is all kinds of side-effects which need not be detailed. Let’s just call it… uncomfortable.1

The prevalence of lactose intolerance in the world is surprising, if not shocking. Regions traditionally more dependent on dairy milk (i.e. Europe, the United States) tend to have lower, but still substantial, rates. In parts of Asia, lactose intolerance affects around 90 percent of the population.2

It’s no wonder that people are looking to a lactose intolerance diet – especially since they still like certain things about milk products. They’re great in cereal. Coffee. All kinds of things. So, tell us, is there some sort of lactose intolerant milk out there?

There is. And it isn’t necessarily what you think. Yes, you can buy what is marketed as “lactose-free” milk… or you can try something different, outside of the orbit of dairy altogether. Enter plant milks – a whole sea of them, swelling with each passing year. They taste great and have the best part of dairy nutrition – at least they should…

The problem is, much lactose-free food doesn’t have a strong leg to stand on except tasting good. This is especially true in the plant world, where lactose is replaced by cluttered ingredient lists, and source nutrition is diluted (just look at the protein count of certain almond milks, for instance).

Fortunately, it doesn’t have to be that way. That’s why an old dairy, Elmhurst, switched to plant-based milk in 2016. Now we make a widening set of vegan products, from almond to oat, maintaining a satisfyingly creamy, milk-like consistency… without milk. No added gums or emulsifiers either. Add nutrition drawn right from the source, and plenty of traditional dairy applications – including baking, smoothies, and (of course) drinking. You’re left with a lactose-free winner.

So, if you’re looking to dump this frustrating “extra” – or already have but want something better – Elmhurst has you’re escape from lactose covered. Check out our full range of simpler options.

1 Mayo Clinic, “Lactose intolerance,” 4-21-18

2 U.S. National Library of Medicine, “Lactose intolerance,” Genetics Home Reference