I think im becoming Lactose Intolerant. What can i do?

Question

I'm not able to drink or eat dairy products as much as i was able to without my stomach going wack.
Is there something i can do to still get calcium in my diet?
I noticed that was becoming Lactoce intolerant about 5 months ago..... =(
Im Asian 5"7 15 years old and am still growing, and no one in my family is lactose intolorant besides me. I don't why its happening to me but..
is there something that i can do?

Answer 1

Yes, there is a tablet and/or a liquid you can buy ... it's call "Lactaid". The tablet can be taken orally, a half hour before consuming anything with lactose in it. The liquid can be added to a carton of milk ... 12 hours before consuming it.

You can take a calcium supplement as well, or take Tums ... as they have a high calcium content in them. Good luck .....

BTW: Don't bother taking more than 500mg of calcium carbonate ... your body can only absorb 500mg at a time ... the rest is just expelled. It's better to take 500mg in the morning, then 500mg in the evening. Also, try to find calcium carbonate with a vitamin D added ... this aids in the absorption of the calcium.

Answer 2

Stop eating most dairy. Try just eating yogurt. There are enzymes you can buy that help digest enzymes, but you might want to learn to listen to what your body is telling you.

Appendix B-4. Non-Dairy Food Sources of Calcium

Non-Dairy Food Sources of Calcium ranked by milligrams of calcium per standard amount; also calories in the standard amount. The bioavailability may vary. (The AI for adults is 1,000 mg/day.)a

Food, Standard Amount
Calcium (mg)

Calories

Fortified ready-to-eat cereals (various), 1 oz
236-1043

88-106

Soy beverage, calcium fortified, 1 cup
368

98

Sardines, Atlantic, in oil, drained, 3 oz
325

177

Tofu, firm, prepared with nigarib , ½ cup
253

88

Pink salmon, canned, with bone, 3 oz
181

118

Collards, cooked from frozen, ½ cup
178

31

Molasses, blackstrap, 1 Tbsp
172

47

Spinach, cooked from frozen, ½ cup
146

30

Soybeans, green, cooked, ½ cup
130

127

Turnip greens, cooked from frozen, ½ cup
124

24

Ocean perch, Atlantic, cooked, 3 oz
116

103

Oatmeal, plain and flavored, instant, fortified, 1 packet prepared
99-110

97-157

Cowpeas, cooked, ½ cup
106

80

White beans, canned, ½ cup
96

153

Kale, cooked from frozen, ½ cup
90

20

Okra, cooked from frozen, ½ cup
88

26

Soybeans, mature, cooked, ½ cup
88

149

Blue crab, canned, 3 oz
86

84

Beet greens, cooked from fresh, ½ cup
82

19

Pak-choi, Chinese cabbage, cooked from fresh, ½ cup
79

10

Clams, canned, 3 oz
78

126

Dandelion greens, cooked from fresh, ½ cup
74

17

Rainbow trout, farmed, cooked, 3 oz
73

144

a Both calcium content and bioavailability should be considered when selecting dietary sources of calcium. Some plant foods have calcium that is well absorbed, but the large quantity of plant foods that would be needed to provide as much calcium as in a glass of milk may be unachievable for many. Many other calcium-fortified foods are available, but the percentage of calcium that can be absorbed is unavailable for many of them.

b Calcium sulfate and magnesium chloride.

Source: Nutrient values from Agricultural Research Service (ARS) Nutrient Database for Standard Reference, Release 17. Foods are from ARS single nutrient reports, sorted in descending order by nutrient content in terms of common household measures. Food items and weights in the single nutrient reports are adapted from those in 2002 revision of USDA Home and Garden Bulletin No. 72, Nutritive Value of Foods. Mixed dishes and multiple preparations of the same food item have been omitted from this table.

Answer 3

you might be becoming lactose sensitive.
Lay off of diary for some time, and start getting calcium supplements in the meantime. Then slowly add diary to your diet again.

Answer 4

Dude it happened to me in 94 and been that way ever since. I'd kill to find a way to stop it. I'm gonna check back here and see if anyone has a solution.