rvice to lactose intolerant people in choosing products that contain considerable lactose but have different digestibility factors because of lactase or other additives. I believe study should focus on two major areas. First, alternate methods of processing milk products should be explored, such as making yogurts, cheeses and low-lactose products, and adding lactase to unadulterated milk products to help lactose digestion. Second, alternatives to foods containing lactose should be studied and promoted. This is especially important in food relief programs where our current efforts of sending high- milk diets to hungry people seem wasteful as well as dangerous. ...
