Chloe McLeod Dairy Discomfort Interview

Love dairy, hate discomfort?

Australians are a nation of milk lovers – the morning smoothie, a glass of milk before bed and a Friday night cheese platter – and the benefits of consuming dairy regularly go beyond improved bone strength. However, 800,000 Australians have a reduced ability to digest lactose, which can cause not-so-pretty side effects if consuming regular dairy products.

Consuming cow's milk is an excellent source of calcium, protein, vitamins A and D and B12. As a result, it's often thought that completely eliminating regular dairy from the diet or changing to milk alternatives isn't always the best solution when facing lactose sensitivity or intolerance. Milk alternatives are often not as nutritionally comprehensive as consuming dairy milk, but luckily there are solutions so that an upset stomach, bloating, nausea or just general discomfort doesn't always need to be a reality after consuming dairy.

Chloe McLeod, a prominent Australian dietitian specialising in food sensitivities, says that what people often don't realise is that it is the lactose that is causing the discomfort – a naturally occurring sugar in milk.

"Lactose is a naturally occurring sugar that is found in milk and other dairy products. Lactose sensitivity occurs when your small intestine doesn't produce enough of the lactase enzyme, needed to digest the lactose.

"While lactose can sometimes be problematic, it's important to remember that dairy is an excellent source of calcium, protein, vitamins A and D and B12, and eliminating cow's milk dairy unnecessarily from our diets means that we miss out on these essential nutrients. We know dairy is important for bone and teeth strength, but research has also shown it can protect us against heart disease and stroke, reduce our risk of high blood pressure and some cancers, and may reduce our risk of type 2 diabetes."

With this in mind, the good news is that for those experiencing discomfort, bloating and a heavy feeling in the stomach, the case is often a mild sensitivity to lactose, rather than an allergy, and can be solved by consuming lactose free cow's milk products like Zymil Milk and Yoghurt. As part of a healthy varied diet, consuming Zymil products instead of regular dairy products helps to ease digestion in those who are sensitive to lactose.

"Lactose sensitivity is very much a spectrum, from experiencing occasional symptoms after consuming lactose to being completely intolerant, so it's important to see a GP or dietitian who can provide advice on finding a solution. Lactose sensitivity is also something that can develop over time and later in life, so people who haven't experienced symptoms before may start noticing discomfort after consuming regular dairy.

"However, there are lots of ways to manage lactose intolerance. Even those with mild and occasional symptoms may benefit from opting for lactose free dairy products such as Zymil."

Without the presence of lactose and rich in calcium, Zymil is simply milk that's easy to digest . The lactose sugar in Zymil has already been broken down, so people with lactose sensitivity can enjoy the great taste of dairy without any trouble. Made from real milk, Zymil has all of the natural goodness of regular dairy milk. Zymil is available in fresh milk, long life milk, custard, thickened cream and natural yoghurt varieties and is available at all major retailers.

Interview with Chloe McLeod, Dietitian

Question: What are the benefits of consuming dairy regularly?

Chloe McLeod: Dairy is an excellent source of calcium, protein, and all the essential vitamins including A, D and B12. It's also a great option post exercise due to the mix of nutrients – protein, carbohydrate, fluid (milk) and electrolytes, which are all necessary for optimal recovery. As well as being great for bone and teeth strength, research has also shown it can protect us against heart disease and stroke, reduce our risk of high blood pressure and some cancers, and may reduce our risk of type 2 diabetes – so milk is definitely something to keep on the shopping list!


Question: Why do some people not feel great after drinking milk?

Chloe McLeod: Lactose is a naturally occurring sugar that is found in milk and other dairy products. People who are intolerant or sensitive to lactose will sometimes not feel great after drinking milk with lactose in it, due to this intolerance/sensitivity.


Question: Are you surprised that 800,000 Australians have a reduced ability to digest lactose?

Chloe McLeod: In my job as a dietitian specialising in food intolerances, it doesn't surprise me as I see people struggling with intolerances every day. It's something no one should have to live so it's important to remember that there are solutions and if you're worried you have an intolerance, see a doctor or dietitian. Milk alternatives are often not as nutritionally comprehensive as consuming dairy milk, so if you are lactose intolerant, luckily there are solutions to this such as Zymil, that won't cause an upset stomach or bloating after consuming.


Question: What are the symptoms associated with a reduced ability to digest lactose?

Chloe McLeod: Diarrhoea, abdominal pain, bloating and wind are most common symptoms of reduced ability to absorb lactose.


Question: Is there a dairy myth or two you'd like to debunk?

Chloe McLeod: Yes! Firstly, the myth that dairy causes inflammation. Studies have shown that this is not the case and in fact, it can help reduce inflammation of the stomach. Secondly – that dairy causes weight gain. Dairy can actually help with weight management as it contains protein which can help you feel full, without the added calories.


Question: What do you love about Zymil?

Chloe McLeod: I love the fact that Zymil provides a delicious lactose free milk option, that tastes like regular milk, for people who are sensitive to lactose, so nobody needs to miss out on dairy.

Question: How do you drink your Zymil?

Chloe McLeod: I love Zymil yogurt through my muesli and fruit in the mornings for breakfast, and the Zymil milk in my coffee.


Question: What advice do you have for those who experience lactose sensitivity?

Chloe McLeod: Know the signs: Next time you're drinking regular dairy milk, take notice of how you're feeling. A feeling of discomfort, bloating, loose bowel motions and a general 'bleh' feeling, could be due to the lactose present in the milk – but it doesn't have to be something you just live with!

Experiment with elimination: If your symptoms match a sensitivity to lactose, it's recommended that you visit a dietitian or GP first to get a professional opinion, particularly if you are experiencing more severe symptoms. If you normally drink regular dairy milk and have noticed some discomfort afterwards, one option that your GP may discuss with you is to eliminate certain foods from your diet or switching regular milk for a lactose free option like Zymil. If lactose is causing the uncomfortable feeling, rest assured that there are plenty of lactose free dairy products available so you don't have to miss out on foods like yoghurt, cream and custard.

Know the dairy difference: Not all dairy products have the same amount of lactose in them. Hard cheese, yoghurt with live cultures, butter and heavy cream have very little lactose, so can still be ok for people who experience sensitivity to lactose as they contain smaller amounts of lactose than regular milk.

Milk for everyone: If you have family members in the same household who feel better after drinking lactose free milk, there is absolutely no harm in the whole family making the switch too, so there's no need to keep multiple milks in the fridge. Those who are not sensitive to lactose can then enjoy regular dairy milk when they are not at home.

Secure your source of calcium: It's important to ensure you are still getting a good source of calcium if you're lactose sensitive. Zymil is a great option for eliminating lactose while still ensuring you have a good source of calcium in your diet. Other sources of calcium include kidney beans, lentils, canned salmon, almonds, tofu, spinach and kale.


Interview by Brooke Hunter