3/week to 3/day is considered normal in many docs I read. As my body started to hate gluten, I was up to like 6/day. Now back down to 2-3 (but sorely missing bread, pizza, etc.)
Vegan cheese isn’t really a thing here in Japan (hell, “real” cheese in general isn’t), but I can say Japan also has some pretty decent soy-based icecreams.
Try well aged hard cheese, most of the lactose is processed by the microbes. Naturally fermented yogurt is also low in lactose, but it needs to be thick and only 2 ingredients (milk and culture), if it is runny or has thickeners, avoid.
Good quality butter also has minimal lactose. It should basically be 100% fat.
Be careful though, it may be a dairy protein intolerance rather than lactose, usually this is more severe.
3/week to 3/day is considered normal in many docs I read. As my body started to hate gluten, I was up to like 6/day. Now back down to 2-3 (but sorely missing bread, pizza, etc.)
I was taught the 3/3 rule in pathology class fwiw.
did you ever get tested for celiacs, and or insensitivity? thats usualy the most common thing.
Lactose for me. No more cheese or ice cream or it’s also back to 6/day. Luckily there is medicine for the occasional treat.
Vegan cheese and non dairy ice cream are pretty good these days! Ben and Jerry’s has a pretty big line of them, and miyokos makes amazing cheese!
Vegan cheese isn’t really a thing here in Japan (hell, “real” cheese in general isn’t), but I can say Japan also has some pretty decent soy-based icecreams.
Try well aged hard cheese, most of the lactose is processed by the microbes. Naturally fermented yogurt is also low in lactose, but it needs to be thick and only 2 ingredients (milk and culture), if it is runny or has thickeners, avoid.
Good quality butter also has minimal lactose. It should basically be 100% fat.
Be careful though, it may be a dairy protein intolerance rather than lactose, usually this is more severe.