More and more people are experiencing digestive discomfort when consuming milk or dairy products, without really knowing why. Nutritionist Fran Susín, who has a large community on social media, wanted to clarify one of the most common doubts among his followers. Through a video on TikTok, he explained in simple terms what really happens in the body when someone is lactose intolerant.
Susín shared this reflection after receiving a comment that confused two concepts: lactose intolerance and cow's milk protein allergy. According to the expert, understanding this difference is key to knowing how to take care of one's diet. In his intervention, he made it clear that many "lactose-free" products cause confusion because of how they're labeled.
Lactose intolerance: causes and digestive consequences
The nutritionist explained that "if you're lactose intolerant, it means your body doesn't produce lactase," an essential enzyme in the digestive process. This enzyme is responsible for breaking down lactose, which is a type of sugar found in milk, made up of glucose and galactose. When this sugar isn't properly broken down, it reaches the bowels undigested, causing symptoms like gas, bloating, and abdominal discomfort.
This problem can have different origins. Some people are born with low lactase production, while others may lose the ability to produce it over the years or as a result of some intestinal disease. In all cases, the difficulty in digesting lactose causes discomfort when consuming dairy, so the medical recommendation is to reduce or adapt its consumption according to each person.
What happens with "lactose-free" products?
Fran Susín clarified that this type of food doesn't remove lactose, but instead adds the lactase enzyme. In other words, it adds exactly what the body of a lactose-intolerant person can't produce on its own. Thanks to this addition, the lactose is already broken down beforehand, which allows it to be digested without discomfort.
Interestingly, that process also has another effect: it makes these products naturally taste sweeter. Since the lactose is already split into simple sugars, the final taste is more pleasant to the palate. This way, there's no need to add extra sugars or artificial sweeteners, which can be an additional nutritional advantage.
Susín's message has served not only to debunk common beliefs, but also to provide clear information about how these adapted products work. Lactose intolerance isn't the same as a food allergy, and knowing how to tell the difference correctly is the first step to making good choices about what to consume. In an environment where information about nutrition abounds, voices like nutritionist Fran Susín's are essential to debunk myths and improve health through knowledge.