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Many people think the terms food allergy and food intolerance mean the same thing; however, they do not. A food intolerance is an adverse food-induced reaction that does not involve the immune system. Lactose intolerance is one example of a food intolerance. A person with lactose intolerance lacks an enzyme that is needed to digest milk sugar. When the person eats milk products, symptoms such as gas, bloating, and abdominal pain may occur.

A food allergy occurs when the immune system reacts to a certain food. The most common form of an immune system reaction occurs when the body creates immunoglobulin E (IgE) antibodies to the food. When these IgE antibodies react with the food, histamine and other chemicals (called mediators) cause hives, asthma, or other symptoms of an allergic reaction.

Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine. Lactase breaks down milk sugar into simpler forms that can then be absorbed into the blood stream. When there is not enough lactase to digest the amount of lactose consumed, the results, although not usually dangerous, may be very distressing.

While not all persons deficient in lactase have symptoms, those who do are considered to be lactose intolerant. There are several products available to aid the lactose intolerant person to digest lactose. Many people who are lactose intolerant may be able to drink more goat milk because it contains less lactose than cow's milk.

Cow's Milk Allergy is a sensitivity to cow's milk protein. In response to milk intake, individuals who are sensitive produce antibodies which in turn initiate a chain reaction resulting in a variety of symptoms. Because milk allergy usually involves a sensitivity to bovine protein, many people with cow milk allergy have no problem with goat milk.

Woolwich Dairy Inc., 425 Richardson Rd., Orangeville, ON L9W 4Z4. Tel: 519-941-9206; Fax: 519-941-9349.