What Explains The Low Awbuzze Content Of Milk?

Amazoniac

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Awbuzze for 'alcoholwithoutthebuzze', formerly known as levulose.

It can't be an underdeveloped toxin-handling apparatus because milk contains poison A, should be something else.

- "Added lactose" and "added sucrose" cow's milk formulae in nutrition of low birthweight babies.

"Despite the teleological arguments in favour of lactose, we have found no objective evidence to caution the addition of sucrose rather than lactose."​

- History and current status of infant formulas

"With the exception of starch, the capacity for carbohydrate digestion and absorption is well developed in the full-term infant (47). During the first 6 months of life, a-amylase activity increases rather slowly if the infant does not receive starch in the diet (37); on the other hand, feeding of starch to infants stimulates a-amylase activity (48). Lactase activity is greater in the full-term infant than in the adult; however, the activities of maltase and sucrase, are approximately the same in both age groups (49). Monosaccharides are well absorbed, although the absorptive capacity of infants may not equal that of adults (50, 51)."​

- Adverse Effects of Milk Formula Ingestion on the Gastrointestinal Tract

"Carbohydrate problems in pediatric gastroenterology are common and have been the subject of many recent reviews.[12-14] From the practical point of view, secondary lactase deficiencies predominate, but differences of opinion still exist regarding methods of diagnosis and interpretation of data. Because lactose is present in large amounts in breast milk, the problems are not confined to artificial formulas. However, the numerous reports of cow’s milk intolerance suggesting an “allergy” to the protein moiety, have often not adequately excluded a lactose intolerance as the underlying cause. Because cow’s milk protein intolerance can itself lead to a secondary lactase deficiency,[15] careful dietary manipulations are necessary to differentiate these two conditions.[16] The oral lactose tolerance test has proven inherently insensitive in that it reflects the quantity absorbed rather than the quantity remaining in the lumen, which is the cause of the symptoms. A recent report highlights the diagnostic difficulties and shows no correlation between lactose intolerance (diagnosed by the development of watery stools containing ~0.5% reducing substances) and maximum blood glucose rise after an oral load of lactose.[17] Furthermore, there was no correlation between lactose intolerance in either brush-border lactase levels or small bowel morphology. It appears preferable, therefore, to correlate carbohydrate intolerance with diarrhea and excretion of carbohydrate on ingestion of that sugar. Because symptoms are caused by intraluminal sugars, the newer hydrogen breath test, which is dependent on this circumstance, may prove the most useful and reliable diagnostic method.[18] Soya protein formulas usually contain sucrose and as a consequence unmask earlier the child with sucrase-isomaltase deficiency.[19] Diagnosis is suggested by finding reducing substances in the stool after acid hydrolysis, because sucrose is not a reducing sugar.[20]"

"It is not infrequent for children to have multiple food hypersensitivities, and a concomitant soya and milk protein intolerance is becoming increasingly recognized.[46,92,93] Soya formulas are often introduced as a “safer” hypoallergenic, sucrose-containing diet in situations where the small bowel is already damaged-postgastroenteritis, milk protein hypersensitivity, prolonged hyperalimentation."​

This can have implications for those struggling to tolerate milk. For example, perhaps it's less problematic when consumed without other foods in the meal, with only the addition of a carbohydrate that favors glucose or refined sucrose for being easy to digest.

- Fructose - Wikipedia
 
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Amazoniac

Amazoniac

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- Lactulose: a prebiotic, laxative and detoxifying agent

upload_2019-10-11_19-59-29.png

It would be a great candidate to tell if there's germ factor involved, but unfortunately it's not brokened down normally..

- Infant Food Applications of Complex Carbohydrates: Structure, Synthesis, and Function.

"Lactulose (24) is an isomeric form of lactose (11) produced through Lobry de Bruyn-Alberda Ekenstein rearrangement of lactose (11) in basic solution (Figure 7A)." "Lactulose (24) is also produced by heating milk. As such, lactulose (24) may be present in heat-processed dairy products even though it is not present in nature."

"While simple sugars such as glucose (2), sucrose (3), or fructose (1) are also potential energy sources, their increased sweetness relative to lactose (11) makes them less appealing as carbohydrate infant formula additives. An increased sweetness of milk has been thought to potentially encourage overeating and lead to an increased preference for sweet foods. In addition to lower sweetness levels, lactose (11) has been found to be less cariogenic than simple sugars. This is likely due to the relatively slow fermentation of lactose (11) in the oral cavity.[136]"

"Interestingly, lactose (11) enhances mineral absorption. In a study by Ziegler and Fomon, infants fed formula featuring lactose (11) as the sole carbohydrate source showed significantly greater net absorption and retention of calcium, magnesium, and manganese than infants fed formula containing sucrose (3) and corn starch hydrolysate.[138] In a similar study by Abrams, et. al. infant formula containing lactose (11) was found to significantly increase calcium absorption compared to formula containging glucose polymers.[139] Moya et. al. also found lactose (11) to enhance calcium absorption compared to glucose polymers.[140]"

"Unlike lactose (11), lactulose (24) cannot be broken down by lactase and is not digested and absorbed in the small intestine.[141] Instead, lactulose (24) is fermented predominately by bifidobacteria and lactobacilli. The lack of digestion and the selective fermentation by symbiotic bacteria qualifies lactulose (24) as a prebiotic. Bacterial fermentation of lactulose (24) results in about 2 kcal/g of energy.[136] Petuely first reported lactulose’s ability to serve as a bifidus factor in 1957.[142] Since this initial report, lactulose’s prebiotic effects have been well documented and it is often cited as the original prebiotic.[143]"

"Much like lactose (11), lactulose (24) does not cause tooth decay due to its low cariogenicity.[136] Lactulose (24) is also similar to lactose (11) in its lowered sweetness compared to sucrose (3). It is, however, sweeter than lactose (11).[150]"​

Unread, won't read:

- Effect of feeding milk formula containing lactulose to infants on faecal bifidobacterial flora
- Lactulose: Significance in Milk and Milk Products
 

SOMO

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I had some hot milk yesterday (left it on the stove too long) and it caused a lot of bloating, even though I tools Lactase with it.

Heating milk does in fact make it taste slightly sweeter.

But if it’s more of a prebiotic in its heated form, I would abstain from consuming it frequently to avoid GI issues.

I just don’t think we should be messing with (trying to increase or decrease) the microbiome.
 

lvysaur

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Heating turns the glucose-galactose molecule (aka lactose) and turns it into a fructose-galactose molecule (aka lactulose) which is harder to digest.

This is why UHT milks always taste slightly sweet.
 

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