Podcasts about Lactose

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Milk already feels tight across much of the U.S. That could be the setup for a perfect storm. Summer heat, warm nights, wildfire smoke and plant disruptions have pressured milk production and moved milk into unexpected places. Now, Class I bottlers are preparing for schools to reopen just as cheese plants, protein beverage manufacturers and other processors compete for the same milk solids. In this episode of The Milk Check, guest host Josh White and the Jacoby team break down what could make August, September and October especially interesting for dairy markets. We cover: How heat, smoke and limited nighttime cooling affected milk production Why school bottling demand could tighten the market further How the cybersecurity disruption temporarily increased condensed skim availability How conflict, Red Sea risk and higher freight costs are complicating dairy exports The dairy market is not moving in a straight line. But competition for milk solids is building, and the next few months could determine which product sectors get the milk they need. Listen to The Milk Check episode 103: The Perfect Storm for Milk Solids. Also available on: Amazon Music, Apple Podcasts, Spotify, and YouTube. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check Transcript: [Opening commercial] Josh White: [00:00:00] Coming up on the Milk Check. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. Josh White: ​In absence of our fearless leader, Ted we invite our audience to join us for one of our bi-weekly commercial meetings, where our group gets together and breaks down the market based on our individual disciplines. Today’s group is a fairly large one but we have members representing our fluid team, our ultrafiltered and cream team, cheese, butterfat, milk powder, and whey, which makes up our trading group.  We’re in the dog days of summer right now, schools are out, families are traveling. There’s people out of the office not making decisions. That’s happening both in the U.S. and in Europe. Let’s touch on current market, climate, what we’re experiencing, and then what we’re paying attention to or looking out for in 30 days time. Let’s start with where we’re at on the milk side of things. Greg, both you and Jared, have experienced a little turbulence over the past week or so with some milk movements. We’re just coming out of a big heat stretch. We’re on the cusp of the South starting to refill its bottling pipelines. What are you feeling and seeing right now, Greg? Greg Scheer: We’ve had some plant closures that have pushed milk around the Mideast, the Northeast, and, around the country. We have had a week or two of that. The first heat wave, back several weeks ago, hit the cows harder than expected, and I’m wondering if maybe that’s the age of the herd is a little older that maybe it hit them a little more. Usually, you have a heat wave, the cows recover some. Normal summer, they get another heat wave, and then, it hits them a little harder the second time or third time. Seems like the first heat wave hit the cows a little harder. I think production’s down just a little bit more than we expected or earlier than maybe a normal summer. Other than plant problems that push milk around, it feels tight. We get to next month, schools start up again or are about to, and bottlers start putting milk into the bottle for schools, then it’s gonna get really tight and could be tight through September, October when maybe production comes back a little bit and the pipeline gets filled, and then it levels off demand a little bit. It feels tight other than plant closures. It’s gonna get really tight in a month. And, we’ll see where it goes. But production does seems like it was hit harder. I’m just wondering if maybe the age of the herd may have a little bit to do with it. Josh White: It was also pretty warm nights for the Midwest. It’s pretty well documented that above 70s: tough on cows; below 70s: allows them to recover nicely. I’m in Gurnee, Illinois, which is Grand Rapids [00:03:00] latitude on the Michigan side. For us to get nights above 70 is rare. And we just went through a pretty good stretch where we had a lot of them. The entire Mideast and the Midwest, we went through a solid four or five days of pretty bad smoke. At least our area was bad enough that just walking outside to get your mail, you could taste it. So I can’t imagine that helped anything. Greg Scheer: How much it hurt is hard to quantify maybe, but definitely didn’t help things. Josh White: Are we still really talking about two different countries, more or less? California, everything seems to be fine. They’re running great. They’re just pumping out milk, and then the rest of the country where it feels a little tighter? Greg Scheer: That’s the sense I get everybody I talk to. Yes. You’ve got California on an island there just filling up their plants, and everybody else in a tighter feel, all the way from the Upper Midwest, Mideast, Northeast. And then as you mentioned, I do think the pull to the Southeast will be starting fairly soon as their production slows, and by mid-August when they’re bottling for schools it’ll really get tight. Josh White: Europe is also talking about some of the same things. Heat sounds like it’s impacted France the most. Germany’s been pretty resilient. Everything I’ve read or heard is that in the recent weeks, people have taken their milk production forecast for the remainder of the year down in Europe, and by a noteworthy amount. To be clear, I think most expect European milk production for 2026 to be higher than it was in 2025, but it’s been notably higher through June. And looking ahead, for them to be taking those numbers down to modest growth means that they’re expecting year-over-year numbers to be down the second half of the year. So Europe seems to be slowing its rate of growth. Curious to what that means going into 2027. We seem to be making good milk, and we’ve got plenty of ability to process it, but the rest of the world feels like it’s starting to slow its growth rate, and maybe start to slow down as we look ahead to 2027. Class I plants looking to start filling up a bit in the next two to four weeks. Jared, what’s that mean for you and your team and your products? Jared Miklasz: Yeah, moving over to the condensed and fluid skim side, the market has become noticeably longer over the past couple weeks, and the obvious driver there was the disruption that Fairlife experienced, which affected multiple plants across the country. With those plants still operating below full capacity following that cybersecurity event, milk that would have normally went into their UF and finished protein beverages has been redirected into balancing outlets which, in turn, made condensed skim much more available, and that increased availability was real. We saw a lot more local offers as a result. As operations normalize and those plants continue to ramp up, I would expect some of that excess product to be reabsorbed, although the timing remains still uncertain. Condensed skim has been tight for much of the year. Obviously, that’s been supported by the steady Demand from both Class II and III. And the strong nonfat demand has also kept skim solids competitive. As those dryers continue to pull available skim [00:06:00] away from the condensed markets school milk will also begin here, as Greg alluded to, which should move more milk back into the bottling programs and further reduce the amount of condensed skim available for manufacturing for these Q4 months. Moving over to the UF side of things, that continues to have the strongest long-term demand story. We’ve touched on it almost every podcast, but high-protein dairy appears to have real staying power. Demand is coming from athletes, consumers focused on weight management, older adults trying to maintain muscle. And that’s even beyond the folks using the GLP-1 medications who are told to prioritize protein. That demand also extends well beyond protein shakes. It’s into yogurt, lactose-reduced products, other nutritional beverages, other applications that require greater control over protein, lactose and total solids. But the other key part of that is the cheese, as that’s an important outlet for UF. As those butterfat levels in the farm milk continue to rise, high protein UF can help rebalance that cheese vat and improve yields. The challenge is that cheese makers are competing with higher value protein beverage and yogurt for that same UF supply. More UF capacity is expected to come online, though, here later this year and into ’27, but that does not necessarily mean that the market will become over-supplied. I think the key question is whether capacity grows faster than the demand. The category obviously remains strong, although that increased competition from a wider retail perspective and potential consolidation could eventually slow growth. But so far that demand has continued to outperform expectations. That strong UF demand also tightens the broader skim market because, obviously that milk is moving into UF and no longer available for condensed skim or nonfat. But, overall improving milk production should create more opportunities, particularly in the skim market. However, that strong demand has regional processing constraints and plant reliability all play key factors here long term. Josh White: So we’re probably not gonna be moving in a straight line here, right? As production responds, we’re trying to anticipate how demand continues to grow. We definitely know it’s in vogue. It seems structural, like that we would see more of these protein-enhanced consumer products coming online that are using liquid protein, as well as the popularity of the whey products and some of the others. But over the course of the next 30, 60 days, how are you feeling like that balances out? I heard you mention that we don’t really see a lot more UF coming on until maybe later in the year. In the meantime, if I’m mapping this out correctly, particularly in the eastern half of the country, we’re already snug milk. We have a lot of capacity for cheese that has been filling. We got hit with some heat, and we’re trying to digest the impact on milk production, but we believe there’s been some already in mid-July. And Class I’s gonna start to ramp up in August, and at the moment it feels to me like we’re gonna be competing pretty heavily in all of these sectors for the available milk solids that are out there, and it’s already snug [00:09:00] before the Class I starts to pull their share. Jared Miklasz: Yeah, it feels like a perfect storm here. Everyone’s competing for those solids in the back half of this year before that additional capacity comes online to meet some of that demand. And that competition’s been playing out all summer, but I think it’ll really heat up as we get into August and September, and October, and schools start ramping up, and all, everything aligns there. So I think it’ll be very interesting to see, if any product sectors get shorted.  On the protein beverage side they have shelves to make sure they stock and keep that space at the big box stores as well. So I think they’re gonna try to get their milk, but you alluded to it, these, investments on the cheese side, they’re gonna wanna keep those plants full. Jared Miklasz: So it’s gonna be interesting to watch. Josh White: June milk production was a little bit higher than maybe most expected, 2.3% for the country, if I read it right. But most of that heat impact has been in recent weeks, right? The recent three weeks, so since July. We’re looking at a milk production number that’s dated, but we’re experiencing a milk production climate right now that seems to be a little bit tighter for a variety of reasons. But probably one of the bigger one is normal seasonal summertime heat, but may be coming on a bit earlier than expected and a bit stronger than we’re used to at this point in time. We’ve had more headwinds in July. Let’s talk cream for a second. Butter is moving counter seasonally.  Overall, the market still feels heavy, but normally this time of year we wouldn’t be moving in the direction that we are. So let’s go with where everything starts. What’s happening on the cream side of things? Jared Miklasz: Yeah, fat remains tight, which has been, somewhat surprising given the amount of milk being separated for the high-protein beverages and all the value-added skim products that we just talked about. As those markets continue to grow, obviously that generates butterfat and that has to find a home. But based on that, I, I would’ve expected more cream to be available, but instead that market has continued to absorb it. Butter is currently trading in the 155 to 160 range, well below levels that we saw last year. And at those levels, cream is much easier for the manufacturers to use in ice cream, cultured dairy, cream cheese, and other Class II applications. It reduces that risk far as finished product and carrying less value. but part of that may be the manufacturers that, you know, adding that fat back into formulations after pulling back when butter prices were much higher. Lower fat cost obviously as far as the taste and texture can improve flavor and yield across the board for a range of products. Even with the stronger milk production and continued growth in the farm level butterfat I do not expect that the cream market is suddenly gonna become long, particularly during these summer months and with the heat that’s still on the horizon and pressure on both milk and volume and components. Over time, the additional milk and fat production should help bring the market back into better balance. But right now, it’s been long. That processing capacity will remain just as important as the total volume that’s being produced. Josh White: Is Class II performance still very strong this year? Jared Miklasz: It is, yeah. They’re the ones that are soaking up the majority of that fat right now. Josh White: Do we have a sense for if we had to try to measure the whole category, and I realize there’s a lot of products that go [00:12:00] into that category, it’s pretty difficult to paint the broad brush. But do we have a sense for are people looking at current markets as an opportunity to build structural inventory, or are they just moving that much more at the shelf? Jared Miklasz: I don’t have a good answer for that one, man. Josh White: Yeah, I don’t either. It’d be curious. ‘Cause if our Class II performance, we’ve seen just domestic performance in certain products look really well year to date. Like the amount of nonfat that’s been consumed domestically, the Class II numbers suggest that things are going really well in, in those markets. I’m just curious if consumer demand is up that much for some of these because maybe pricing promotions or other things, or if there’s been some structural stock building in anticipation of needs the rest of the year. Let’s move on. Let’s talk about cheese a bit. Cheese just made a pretty decent move higher. In Europe similar things, mozzarella prices have really started to move higher in Europe. And now all of a sudden with the U.S. moving higher and European cheddar quite a bit lower than the bounce they saw on their mozzarella, we’re not maybe in quite as an advantageous price position internationally as we were before. How do we see that playing out? Jeff Daanen: You just wonder the real effect is it gonna be for a month or two when we see what happens and how much cheese is out there. But there is cheese available. If you wanted extra loads, they are there. We’re pretty heavy in cheese. The only thing that we don’t have a lot of right now is mozzarella. A lot of that had to do with the World Cup, and there’s some plants that shut down for maintenance. Like Jared said, it was kinda like the perfect storm. plants shut down. People were eating a lot of pizza because of the World Cup, a lot of house parties and stuff like that. But in about another month we’ll be out of this, and there’ll be plenty of mozzarella available. Jennifer S. Kuo: Our price is a lot higher right now than compared to Europe. especially in the Middle East, and even in Asia still, so many people delayed what they would’ve normally ordered in Q2 and going into Q3 because of all the uncertainty, the much higher fuel costs. Everybody has depleted their inventory. And despite our higher prices, we are still getting many requests now still from the Middle East. Pricing really isn’t an issue. It’s just how soon can you ship, and how soon can you guarantee that it’ll get here? So price does not seem to be the barrier right now. Everybody has used their inventory, and they all need to restock. We have the supply. They’re willing to pay a little more. Europe hasn’t really been a conversation with any of our customers. They have not really tried to push back and say, “Europe is better priced right now.” But yeah, the demand is definitely there right now, despite the jump in our market recently. Josh White: Interesting. So it feels like the international demand’s there. The customer’s de-stocked. But at least for products other than mozzarella, we feel really heavy domestically. Is that still accurate? Jennifer S. Kuo: Yeah. Yes. Yeah. But we are seeing the demand in the Middle East is not just for mozzarella right now. It is more geared towards [00:15:00] cheddar. We are getting more inquiries for cheddar than mozzarella right now, which is good for us, both white and color. Tyler Jokerst: Obvious barriers there or risk can be tied around the current situation in Iran as well. Jennifer S. Kuo: The Red Sea seems to be an issue now as well. Tyler Jokerst: Yeah. Josh, you’re dealing with updated issues if the Houthis are getting involved, when you’re looking at Yemen that’s a direct effect on the Red Sea, which is the other half of that peninsula . And then it starts to limit the only access point that you can have into the Red Sea being through the Suez Canal. So it can create a major supply chain choke point for just anybody trying to get any kind of imports into the region. Josh White: Including Europe, right? Tyler Jokerst: Yeah, because, that tends to be a route that can cut down on transit times. So you can run into situations where you might have to go around the Cape of Good Hope to get where you need to get. So it can cause a lot of complications across the board. Josh White: So, you got an international market that does demand product. They’re not well covered, but we’re constantly fighting our ability to access and supply that demand. Same story two months later. Jennifer S. Kuo: Yeah, and freight has doubled, And that did not seem to be a barrier. Tyler Jokerst: Nope. Josh White: Demand seems resilient then, huh? Tyler Jokerst: Yeah, so I guess Josh, not being too familiar on the dairy side, still learning a lot I would imagine that means the price difference there is significant enough where historically logistics has been a major barrier for U.S. product getting international. I think that clearly the opportunities continue to make themselves clearer for international growth with U.S. dairy product. Josh White: If we could wave a wand and the conflict was over tomorrow, which is not likely, I understand that, do we think that customers are going to step in heavily and demand’s gonna feel strong at that moment because they’re not getting an adequate amount of product? Or have they been purchasing to be safe all along and trying to stay ahead of their needs? Jennifer S. Kuo: I think they’ve been trying to wait it out, and they keep thinking, “Oh, okay, it’s, the war is over, the war is over,” and it keeps restarting. I don’t think they have any inventory now. They wanna know how fast can you get it here and how much. Josh White: Specifically as it relates to the Iran conflict, where are we at in terms of demand destruction? Because when we started these conversations, and I think we had Cefetra on a call probably almost two months ago now, and we asked the question: how long does this have to go on before it goes into notable demand destruction within the region because people can’t import the raw materials they need to make the products that they consume? If price isn’t, really the barrier at the moment, it still is access to the supply. I think at that point in time we talked about August sort of being, like, the magic month to where if this lasts into August, we’re gonna start to really hurt dairy consumption within the region. Jennifer S. Kuo: I think that’s still the magical question we’re trying to find the answer to. Tyler Jokerst: The war is prolonging the situation. It could’ve happened by now, but that huge variable is not really giving us a good read. Josh White: Do we think the answer is gonna be universally the same between milk [00:18:00] powders, butterfat, and cheese, or is it different for different products? Jennifer S. Kuo: The answer’s the same because it’s availability. They’re all on the same boats, right? Yeah. You don’t ship cheese separately from powder separately from butter. I think it’s all just access based. Josh White: I’ll clarify the question. It’s less about the ability to get the product and more about at what point in the timeline when you can’t get it conveniently, do you start to have demand destruction on the consumer level? Because you can’t get the cheese, which you will find its way to retail, the butterfat, which is largely an ingredient for processed cheese applications and other things, the milk powders, which serve some of the same and some different manufacturing products. All three of them overlap each other like a chain, but the cheese is closest to consumer. The butterfat is very close to consumer as an ingredient making some of these processed cheese products and other things, milk powder is going into some of that, but then also as an ingredient maybe in other applications like bakery and some consumer packaged goods. If we get into August, which of those areas is most vulnerable? Is it the consumer products because they really are bringing it in just in time, they have to make what they make they’re considered more luxury type items that, you can cut from your diet if you can’t get it versus maybe something along the lines of manufactured products that they may have more deep inventories of, and they will run out, but they might not be running out until September or beyond. At this moment I don’t get the impression talking to European colleagues, talking within our own team in the different product categories, it doesn’t feel like material demand destruction yet. It seems like we’re still finding a way to get some product in, seems like they’re still willing to pay for product, seems like some stuff’s still happening. It’s just at some moment that will come to a head, I think. And we initially expected by August it would become a real problem that meant we’re going to be missing dairy demand out of that region. And we’re knocking on the door of August. Josh White: We’ll be right back after these messages. Diego Carvallo: I’m Diego Carballo with T.C. Jacoby & Co.. T.C. Jacoby & Co. specializes in international dairy markets. For new customers that haven’t done business with Jacoby, I would tell them that we can provide them with many of the powders, dairy products that they consume, not only with the physical product, but we can also help them mitigate their risk. We know dairy. We know the main players. We know the main providers for the whole value chain. We are one of the strongest players in the U.S. market because we have contact all the way from the farmer moving the liquid milk all the way to the end users that buy the end products. I am Diego Carballo with T.C. Jacoby & Co., and we bring dairy to the world. Josh White: Let’s shift gears. Diego, let’s talk a bit about nonfat dry milk, skim milk powder, and what’s happening, globally [00:21:00] there. Yesterday, we had a firm GDT. What does that tell you? Diego Carvallo: We’ve seen the market under heavy pressure, mainly in the U.S., which was the market that was the most expensive for the past I would say six months. It seems like the U.S. market is going back into a price range where we’re competitive internationally. And that had to happen because the U.S., as we’ve mentioned before, we need to export about two out of three loads that we manufacture in the U.S. for nonfat. And we were not competitive for a long period of time. Our prices were $400 to even $1,000 per metric ton higher than European prices. And now that we finally have plenty of availability we have to find a price where exports become competitive again. And that’s what’s happened. In the past few weeks, we’ve had a few additional factors that have added pressure to prices, and that’s what Jared mentioned on plant interruptions in the U.S. And that’s definitely shifted some skim milk concentrate and some products to the drying towers. And that’s adding a lot of pressure onto prices. We’re seeing more inventory, more product availability from the manufacturers. The market is looking for other outlets, and those outlets are in the Middle East, in Asia, and other places, maybe South America, where the cost of the freight has gone up to an extent where we’re paying probably twice what we used to pay. So the exports price has to come down so that we’re competitive again. We should find some support in the current levels. We’re close to the $1.40s and the physical offers are even lower than that especially for SMP. For SMP, we’re seeing offers close to the $1.35, which is ten cents under the current futures. And I think at that level, we’re starting to be competitive even with a more expensive freight rate. I think we should find support unless we start seeing Europe trend lower and New Zealand prices also trending lower, which hasn’t happened at this point. A lot of availability around and not too many customers looking for product at this moment. Josh White: Okay, on the whey product side, it is absolutely the definition of a summer market right now. I think after two quarters of prices constantly moving up for whey proteins, and the whey market trying to rebalance so many changes over the past year. Over the course of 2025 and into early 2026, we saw a lot of large sweet whey powder producers upgrade their facilities to higher protein WPC80 or WPI. At the same time, there was the commissioning of a very large sweet whey powder facility in Texas that is offsetting the production that we’ve lost, and that’s been a bit turbulent. And that just means that we’re exchanging approved brands for both domestic [00:24:00] customers and international customers for a new brand that needs to be approved. And so we’ve seen a trading range for sweet whey powder that’s been 60 to 70 cents for quite a while. But the actual spot market has seen a lot more basis volatility. New brands trying to buy their way into business, brands that remained that have legacy or approvals for perhaps Asian clientele in a market that seems to be pretty short right now, they’re getting bigger basis premiums. So sweet whey powder has been largely range-bound, but that doesn’t really tell the story. It’s been a big shift in who has the product and where that product can go. On the protein side that story’s pretty well-documented and well-reported at the moment. It is shockingly resilient. Diego mentioned that milk proteins are realizing the benefits of this health and wellness movement. Some of the current trade relationships might be supportive of milk proteins. Aside from that, we’re just seeing more demand, people formulating to it, buying more and using more of it. Jared talked about the UF side of things and how there’s just new demand creation in a lot of different categories from beverage to, some of the other Class II products. The whey category remains just on fire. It seems to be both products. Now, we had two quarters in a row where people were terrified they couldn’t get access to supply, and they watched pricing increase by 20-plus percent. Now we get into the summer and pricing hasn’t increased over the last few weeks, and that’s making some people nervous. You’ve got a lot of people out there that are like, “Oh, it’s not gonna continuously go up. does that mean this market’s going to crash?” It’s always possible, of course. These markets don’t move one-directionally. We should expect a retracement at some moment in time. But everything I read from the consumer demand aspect of it, I don’t see any cracks in the floor. What I see is we’ve moved pricing up so rapidly that now that people are going into the summer months and maybe taking some holidays, if they come back in August and need to replenish, this thing goes right back up. If they come into August and find out that the movements on the shelf at the grocery stores have slowed as much of a price increase we’ve seen, we should look out. So I’m not in either camp right now. I guess I’m a little bit more of the belief that the consumer profile seems to be growing, seems to be willing to pay the prices that we’ve seen. And every time we start to think that the GLP-1 catalyst will end or mature, the GLP-1 drug gets cheaper, you can take it in a different form, and a larger percentage of Americans are actively using the drug. I’m also starting to see the GLP-1 aspect of the protein market get reported in Europe more. We have to remember, the U.S. market is nowhere near mature and in terms of its adoption of GLP-1 as a weight loss tool, consumers are educating themselves at a rapid level, trying to understand what the right foods are, and dairy seems to be on the right side of that discussion. Whey protein maybe being the biggest beneficiary. Milk proteins, though, certainly [00:27:00] a beneficiary. And the rest of the world still can follow. So I don’t know. I remain pretty bullish protein overall, but I think it would be irresponsible to assume that this is a one-directional market, and that it’s just gonna resume an uptrend as we get past the summer slowdown that we’re experiencing in North America and Europe. We need to be aware of what some of the potential upside shocks could be to the market as the globe enters those months where we produce the least amount of milk. We should keep our eye on a few potential shocks. Not all to the upside, some to the downside but I think we’re vulnerable to see maybe a little bit of volatility in the months to come. Let’s go through the group as sort of kind of a fun round the table. Most important discussion or impactful thing in the past week that has your attention. So Tristan, let’s start with you. Tristan Suellentrop: One of the most notable developments is the continued shift towards milk proteins. As WPC80 and WPI prices remain expensive and a little bit more difficult to source, I’ve noticed more people are evaluating MPCs as a partial replacement which is creating stronger demand across the entire high proteins category.  Kait, how about you? Kait Holzschuh: There does seem to be a lot of demand for whey permeate and lactose abroad that you just don’t see in the U.S., so I find that kinda interesting. Josh White: Yeah, good point. We didn’t touch on that, but it started with lactose, and now it’s even cascaded to whey permeate. The amount of inquiries that we’ve received in the past couple weeks across all sectors: international feed sectors, international food sectors, domestic food, and domestic feed. There’s clearly it’s clearly a tight market. Great point. Thank you. Miguel? Miguel Aragón: It might be just isolated to Mexico, but there is a glut of cheese in Mexico. When we were in the $1.40s, probably, a lot of cheese made its way down there, and it has affected the market right now. With the prices now, the hope of the customers that we talk to is that things will level off. But right now, still a lot of cheese, a lot of cheap cheese in Mexico. It affects current business right now. And the second one is demand during World Cup was not as good as expected, and this comes from the Association of Supermarkets and Convenience Stores in Mexico. So two things that really caught my eye in the last two weeks. Josh White: How do we feel the same question would be answered in the U.S.? Do we think that the World Cup impact on demand was worse than, equal to, or better than expected? Jeff Daanen: I think it was better than expected. Because when this first came out, I didn’t think that it would impact a whole lot. But when it was all said and done, it just seems like the snack part of the cheese business really took off, along with pizzas. I think there were a lot of pizzas consumed. That’s why mozzarella’s really tight, and it probably will be for at least another month or so. Josh White: Jonathan? Jonathan B. Powers: Yeah, I think probably the most impactful thing is talking about WPC [00:30:00] 34 and nonfat. Nonfat and SMP hasn’t been readily available in the Midwest, and there’s a need for that protein range in the calf milk replacer world, and we’re starting to get a lot more conversations around stockpiles for those products. As we’ve discussed, WPC 34 is kind of a dying product. There’s not a lot of people that are making it anymore, and there seems to be a lot of companies, even in the food space, that are still very reliant on it and trying to satisfy the need for it when it isn’t necessarily available. We’ve had people reach out for permeating lactose. The volume of requests has been astonishing, honestly. Josh White: Manuel? Miguel Aragón: Where I have a lot of my focus is cheese in general. It just feels like there is something brewing right now. Technically, it’s entered a uptrend right now again and it’s still choppy, right? At least on the futures board. But it feels like there’s opportunities there and yeah. So I’m just soaking up everything I can hear about cheese right now and really try to get a feeling for the market there. Besides that, nonfat is just shaving off more and more. We basically broke the support we had for a long time now, so it really feels like it’s on another leg down. Yeah, we’re gonna see how that plays out. I personally also think we’re gonna find support in the 140s. We might test a little lower than that, but at some point, it should stall and become a little more stable. Josh White: Diego, based on what you said about S&P in the 130s and then what Manuel just said about the technical support and what that looks like, that kind of aligns, right? Because I think I heard you make the comment that as we, a 140 nonfat, you can make S&P cheaper for those that don’t really pay attention to the difference. Lactose is really tight, too. Do we think that there’s a connection to why the milk sugars are tight, and all of a sudden, we are seeing pricing that’s a little bit more SMP competitive globally? Diego Carvallo: I do think that there is, yeah. We made very little SMP for the first six months of the year because it wouldn’t make any sense to export when we’re $1,000 higher than European markets. Now that we’re competitive, it does make a lot of sense to make SMP, especially when protein is very high and you can take it down with a cheap product like lactose or milk permeate. It makes sense to find demand in other markets for the SMP. So I do think that the demand for the carbohydrates has picked up now that nonfat has become competitive again. ​ Josh White: For the benefit of everyone so we’re all talking the same language, nonfat dry milk and SMP are typically universally used in applications, but they’re very different products. What we call nonfat dry milk is an unstandardized product. That specification is a minimum protein percent of 34. But today’s productivity [00:33:00] of components in our milk supply, the average unstandardized protein level in nonfat dry milk is pushing 38 or more percent at least 37 and a half in most times. Now, the rest of the world standardizes their product, and they standardize to either one of two things: 32%, which is the old Codex, 34%, which I think is a little bit more common. Or at least it’s common out of the U.S. that we would standardize to 34%. When we say why would there be a connection between lactose and milk powder, you can add lactose or milk permeate to your nonfat supply to bring the protein down to a standard level. So when we stay standardized, that’s what we mean, where they’re basically bringing it to a 34% protein, most commonly out of the U.S., and then that allows us to compete for international business. Certain markets can use either, but certainly would, prefer a higher protein content at a competitive price. So when I mention our futures are at $1.40, that’s nonfat, and our average nonfat has a higher protein. So if we’re standardizing, that means that we can add this cheaper lactose or cheaper milk permeate to the volume, and that lowers the overall price. So the whole conversation there was more or less like, “Hey, are we making SMP now, and are we competing globally for international business? ‘Cause if we are, that also tells us at least we’re closer to finding a support price, finding some type of global support level for the product.” But you’ll hear us really start to break down the difference between SMP, nonfat dry milk. But many customers can use either. I wouldn’t say most, but many Okay. I, we covered a lot. Yara, any discussions over the past week that you that you feel were most interesting? Yara Morales: It’s a lot of inventory in Mexico, and the customer was offering me nonfat dry milk instead of buying. That was the most surprise, we know that since the price is going down so bad, and they have a lot of inventory with high prices. They have a contract that they have to take it. That’s hard for them. They are losing a lot of money. And the inquires, they looking for whey permeate. They are looking for lactose and proteins. But it’s hard to get the whey permeate and the lactose like you mentioned it. But this is the inquiry we have in Mexico so far, just protein basically because otherwise it’s difficult right now. Josh White: Yeah, agreed. Okay, all, I know it was an unusual discussion. Thanks for joining us today on the Milk Check. Mike Brown: For one part of the supply chain to be successful, everyone has to be. My superpower is practical application of data and analysis. I believe firmly that Jacoby’s success is because we help our suppliers and our buyers be successful. I’m Mike Brown, and I love working for T.C. [00:36:00] Jacoby and Co. because I get to help people Make their businesses more successful. ​

Milch gilt plötzlich als entzündlich, unnatürlich und überholt – während Rohmilch und A2-Milch online als Gesundheits-Hacks gefeiert werden. Wir prüfen, was an diesen Trends dran ist, wie Milchalternativen abschneiden und für wen Milch tatsächlich problematisch sein kann.

As vezez inventamos desculpas pra não participar de atividades no trabalho. Mas as vezes vamos tão fundo nisso, que uma hora se torna inescapável. Vamos discutir os limites e o que fazer neste lindo episódio. Vem curtir!Tópicos de interesse: COPA, intolerância a lactose, IA da Virgínia, biohacker haqueado.Quer Fazer parte do nosso Grupo VIP no Zap, ter acesso a conteúdos exclusivos, e ainda ajudar nosso podcast a melhorar e produzir cada vez mais conteúdo bacana? apoia.se/escapismopodcast. O quanto você puder contribuir nos ajuda bastante! E a partir de R$5,00 você pode participar de sorteios!E se você não pode contribuir mensalmente, mas quer nos ajudar de alguma forma, temos PIX! escapismopodcast@gmail.com! sinta-se à vontade para doar, significa muito pra gente!

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Dietitians Aidan Muir and Torwen Eerkens discuss common causes of bloating. While bloating can be a common symptom in many gastrointestinal disorders, once medical disorders such as coeliac disease or IBD have been ruled out, these factors are worth exploring. (1:20) - Lactose (4:09) - General GI Triggers (5:19) - Sugar Alcohols (6:04) - Gluten & Wheat (6:48) - Garlic & Onion (7:48) - FODMAPs & Other Dietary Considerations (9:12) - Food Chemicals, Histamines and CSID (10:06) - Practical Recommendations WEBSITE:  https://www.idealnutrition.com.au/ PODCAST:  https://www.idealnutrition.com.au/podcast/ INSTAGRAM:  https://www.instagram.com/idealnutrition__/?hl=en Our dietitians

379: Do you know there are actually low-carb potatoes?Do you avoid carbs because of gut issues like SIBO, IBS, or blood sugar spikes, and wish you could incorporate them back into your diet? Well, today I have Phoebe Lapine on the show, and she shares ways we can still enjoy carbs in the right way. It all comes down to preparation, quantity, and combining carbs with other foods, as well as experimenting to find what works for you. Phoebe is the cookbook author of SIBO Made Simple and has recently released her newest book, CARBivore. Phoebe has personally experienced SIBO, Hashimoto's, and several other health challenges I think we can all relate to. In this conversation, she shares some tips and tricks to help us expand our diets with carbs while still keeping blood sugar and IBS in check. I hope you enjoy this conversation as much as I did! Topics Discussed: → How to prepare carbs to benefit you → What to look for when buying pasta → Elimination dieting → Fiber: Helpful or harmful? → Trigger foods to avoid → Helpful foods for a SIBO diet → Low-carb potatoes → The best types of dairy to consume → Not all gluten is created equal As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Fatty15 | For 15% off the starter kit go to https://fatty15.com/digest → Bethany's Pantry | Go to https://bethanyspantry.com/ and use the code PODCAST10 for $10 anything! Timestamps: → 00:00:00 - Introduction → 00:00:44 - Meet Phoebe Lapine & The Carbivore Philosophy → 00:01:51 - Rapid Fire: Carbs, Gluten, Candida & Hashimoto's → 00:05:28 - Phoebe's Hashimoto's Diagnosis & Healing Journey → 00:08:24 - Gluten, Autoimmunity & Finding Root Causes → 00:09:56 - SIBO Symptoms, Testing & Treatment → 00:13:38 - Are Carbs Bad for SIBO? → 00:15:30 - Carbs, Fiber & Blood Sugar Explained → 00:18:48 - The Fiber Controversy → 00:20:14 - What Is a Low FODMAP Diet? → 00:22:04 - Foods to Avoid on Low FODMAP → 00:23:40 - Fructose, Sweeteners & Digestive Symptoms → 00:25:12 - Why Food Diversity Matters for Gut Health → 00:28:42 - Dairy, Lactose & Digestive Health → 00:31:42 - Elimination Diets vs. Low FODMAP Diets → 00:35:20 - How to Build an Effective Elimination Diet → 00:39:00 - Why Food Preparation Matters for Digestion → 00:40:04 - Sprouting, Soaking & Fermented Grains → 00:41:24 - Slow Carbs vs. Low Carbs → 00:42:12 - Why Some People Tolerate European Bread & Pasta Better → 00:46:30 - Cooking, Cooling & Resistant Starch → 00:50:30 - Low-Carb Potatoes & Selective Breeding → 00:52:34 - SIBO-Friendly Foods & Gut Healing Strategies → 00:54:32 - Phoebe's Favorite Recipes from Carbivore → 00:56:00 - Desserts, Blood Sugar & Healthy Indulgences → 00:57:36 - Hashimoto's, Perfectionism & Realistic Healing Expectations → 01:00:00 - Finding the Right Practitioner for Gut Health → 01:02:16 - Where to Find Phoebe & Her Resources → 01:03:13 - Outro  Further Listening: → Do You Need to Stop Mixing Carbs and Protein? The Shocking Digestion Secrets You've Never Heard! Connect with Phoebe Lapine:  → Instagram → Website → Get her book HERE Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

With nut milk and oat milk on the rise, we ask the question: What's wrong with dairy milk. What is lactose? And why does it make some people's bathroom experience worse? -- PRIVYCAST STORE Connect: www.privy-cast.com Social and Contact Links: linktr.ee/privycast Follow Hunter -- Give Thanks, Give Back: Wounded Warrior Project Living Water International -- Privy is proud to be hosted by Podbean. Looking to start a podcast? Learn more at: https://www.podbean.com/Privycast -- Music:  Intro and Outro Derived from: Barroom Ballet - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100310 Artist: http://incompetech.com/ http://creativecommons.org/licenses/by/4.0/ - Transition Music: Wildfire by Jessie Villa Accessed via YouTube Media Library https://www.youtube.com/@JessieMarieVilla/featured - Hunter' Anecdote Music: Claudio the Worm by The Green Orbs: https://www.youtube.com/channel/UCPxH3xieuNcx_O2on0NSMcw Accessed via YouTube Media Library: https://www.youtube.com/watch?v=uDL2fiJ3QRY&list=RDuDL2fiJ3QRY&start_radio=1 -- Sources: https://en.wikipedia.org/wiki/Lactose https://de.wikipedia.org/wiki/Fabrizio_Bartoletti https://en.wikipedia.org/wiki/Lactase https://www.wikidoc.org/index.php/Lactose_intolerance_historical_perspective https://pmc.ncbi.nlm.nih.gov/articles/PMC1465817/ https://www.mayoclinic.org/diseases-conditions/lactose-intolerance/symptoms-causes/syc-20374232

What happens when schools offer students a lactose-free milk option? In this episode of Your Dairy Checkoff Podcast, Theresa Reps sits down with Scott Higgins for a Regional Rundown Segment to discuss a groundbreaking pilot program in Cincinnati Public Schools that is helping more students choose milk at mealtime. The pilot introduced shelf-stable lactose-free white and chocolate milk to students and delivered impressive results including increased milk consumption, higher meal participation and strong student response, especially for chocolate milk. Scott shares how the program came to life through trusted partnerships with school nutrition leaders, the role dairy checkoff played in identifying unmet demand and how the results are creating new opportunities for processors and school districts across the country. Tune in to hear how innovation, collaboration and consumer insights are helping dairy meet students where they are while growing demand for milk in schools. To learn more about the national dairy checkoff and your local dairy checkoffs, please visit dairycheckoff.com. Host & Guest  ·      Host: Theresa Reps, Director of Farmer Outreach, Dairy Management Inc. ·      Guest: Scott Higgins, President & CEO, American Dairy Association Mideast

This week, we talk about the heat, Fable preview, Halo: Campaign Evolved preview, Star Wars Outlaws, annoying commercials, metal band gives away shirts to avoid fees, Coors Light Tallerboy, the QoftheW, and more!   Salty Merch: https://www.teepublic.com/user/saltylanguagepods Our Patreon: Patreon.com/saltylanguage   Subscribe / rate / review us on Apple Podcasts!   Links: 1. Fable preview https://www.ign.com/articles/fable-let-me-choose-whether-a-talking-pig-should-live-or-become-lunch-ign-preview 2. Halo: Campaign Evolved preview https://www.ign.com/articles/halo-campaign-evolved-the-final-preview 3. Band throws free shirts out to avoid venue fees https://consequence.net/2026/06/metal-band-throws-shirts-into-audience-protest-venue-merch-cut/ 4. Coors Light Tallerboy https://shop.coorslight.com/products/coooooors-light-taller-boy QoftheW:  What is an item on your bucket list? Visit us at: saltylanguage.com Apple Podcasts: https://podcasts.apple.com/us/podcast/salty-language/id454587072?mt=2 Spotify: https://open.spotify.com/show/3GnINOQglJq1jedh36ZjGC iHeart Radio: http://www.iheart.com/show/263-Salty-Language/ Google Play Music: https://play.google.com/music/listen#/ps/Ixozhhniffkdkgfp33brnqolvte Tony's YouTube channel: https://www.youtube.com/@allthebeers Bryan's YouTube channel: https://www.youtube.com/@IFinallyPlayed https://www.tiktok.com/@saltylanguage facebook.com/saltylanguage Discord:  https://discord.gg/NEr5Newk @salty_language / saltylanguage@gmail.com http://salty.libsyn.com/webpage  / http://www.youtube.com/user/SaltyLanguagePod Instagram/Threads: SaltyLanguage Reddit: r/saltylanguage Stitcher: https://www.stitcher.com/podcast/salty-language tangentboundnetwork.com Share with your friends!

Some might say that using lactose is antithetical to good beer, but there's some distinct purpose in using milk sugar in certain beers despite it causing all us 40-and-ups some real tummy troubles. For this episode, we try four lactose-enhanced beers to see how it impacts mouthfeel and sweetness, and we are a little surprised by the all-bangers lineup that results. But also, Craig's got a new dog-walking mystery, we're trying to find the right pairing for meat crepes, Ryan's SNL audition was a little one-note, and we're popping those bungs through the ceiling with some Lemon Milk™. Beers Reviewed Hop Butcher for the World - Blazed Orange Milkshake (IPA w/ oranges, vanilla, and lactose) Pipeworks Brewing Company - Cow vs. Unicorn (Double IPA w/ lactose) The Explorium Brewpub - Carver's Peanut Butter Stout (Imperial stout w/ peanuts, chocolate, and lactose) More Brewing Co. - Rye Tide (Rye milk stout w/ lactose aged in rye whiskey barrels)

Ice cream is a staple of the Wisconsin experience, but for the millions of Americans who struggle with lactose intolerance, it has long been a treat enjoyed with hesitation or avoided entirely. A new collaborative study between researchers at UW-Madison and UW-River Falls is looking to change that by proving that lactose-free dairy is not just scientifically simple, but a potentially lucrative business move for the state’s manufacturers. Professor Chuck Nicholson shares the details with Stephanie Hoff.See omnystudio.com/listener for privacy information.

In this podcast, I explain why I changed my mind about using lactose-free milk to make yogurt, how Lactase works in the body, and why fermented dairy like kefir and yogurt are often easier to digest than regular milk. I also share why avoiding dairy for long periods can lower lactase production and make people think they have a dairy allergy when they may not. Episode link: https://www.culturedfoodlife.com/podcast/why-i-was-wrong-about-lactose-free-milk-and-yogurt/ Check out these other links: My Story Video: https://www.youtube.com/watch?v=CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Reddit rSlash Storytime r traumatizethemback where You want to follow me onto the bus, McDonald's man? Fine, but you get to hear how insane I am. Giving my older coworker what he asked for

I noticed something weird: body odor after drinking milk, but no digestive issues. That 48–72 hour delay told me lactose wasn't the culprit. In this episode, I explore why raw milk health benefits get oversimplified, and why the real differences matter: A2A2 milk vs A1 casein, how pasteurized milk inflammation compares to raw, and what my grass fed dairy microbiome response actually means. I break down: Why raw milk body odor happens (and what the timing reveals) Milk digestion issues beyond lactose intolerance How to find the best sources: regenerative farms, A2A2 genetics, glass containers Lactose intolerance alternatives and what your body's really telling you The safety case for raw milk from clean sources How ancestral nutrition dairy actually works in practice Bottom line: Your body is always signaling. Learn More: The Pros and Cons of Drinking Milk: https://michaelkummer.com/milk-benefits/ Thank you to this episode's sponsor, Peluva! Peluva makes minimalist shoes to support optimal foot, back and joint health. I started wearing Peluvas several months ago, and I haven't worn regular shoes since. I encourage you to consider trading your sneakers or training shoes for a pair of Peluvas, and then watch the health of your feet and lower back improve while reducing your risk of injury.  To learn more about why I love Peluva barefoot shoes, check out my in-depth review: https://michaelkummer.com/health/peluva-review/  And use code MICHAEL to get 10% off your first pair: https://michaelkummer.com/go/peluva  In this episode: 00:00 Intro 02:11 Raw milk surprise test  04:45 Listen to body signals  05:37 Lactose and genetics  07:40 Why the delay matters  08:29 Microbiome shift theory  10:06 Immune response and processing  14:26 Raw milk safety context  16:01 Grass-fed low risk  18:14 A1 vs A2 casein  19:44 Best store-bought options  21:24 Final thoughts Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code.

Bienvenue dans un nouvel épisode de Corps & Esprit, le podcast qui muscle ton corps et renforce ton esprit. Aujourd'hui, Flavio et Meryl prennent le micro pour un épisode très personnel. Flavio a eu de l'acné pendant plus de 10 ans (sur le visage, le torse, le dos...) et a toujours refusé les médicaments pour s'en sortir. Il partage aujourd'hui tout ce qu'il a appris, testé et mis en place pour retrouver une peau saine naturellement. Dans cet épisode, on explique :- Pourquoi la peau est le reflet direct de l'intérieur du corps- Comment les pics de glycémie, le sucre et l'alcool favorisent les poussées d'acné- Pourquoi arrêter le lactose ou le gluten ne règle souvent pas le vrai problème- Le rôle clé du zinc, du magnésium et des oméga-3 dans la régulation de la peau- Et pourquoi les médicaments classiquement prescrits pour l'acné ont des effets secondaires qu'on vous cache rarement On parle aussi :- Alimentation anti-inflammatoire, aliments fermentés et microbiote intestinal- Cosmétiques, vêtements, draps, pollution et perturbateurs endocriniens- Vitamine D, soleil et eau de mer : ce qui marche vraiment- Pilule contraceptive et acné : la vérité sur ce déréglage hormonal- Et du côté psychologique : moqueries, charge mentale, stress et gestion des émotions Épisode sponsorisé par Nutripreneur : -20% sur l'une de tes commandes avec le code "CORPSETESPRIT20" (valable une seule fois, que ce soit ta première commande ou non !)

Please check out our guests this week at the links below! Heidi Heiter: Twitch: https://www.twitch.tv/heidiheiter Twitter: https://x.com/HeidiHeiter Bsky: https://bsky.app/profile/heidiheiter.bsky.social YT: https://youtube.com/@heidiheiter Tiktok: https://www.tiktok.com/@heidiheiter555 Ushime Momoka: Twitch: https://www.twitch.tv/momoka Twitter: https://x.com/UshiMomoka Bsky: https://bsky.app/profile/ushimomoka.bsky.social  YT: https://www.youtube.com/@UshimeiMomoka Alicja Da Lontano: https://www.youtube.com/@AlicjaDaLontano https://x.com/AlicjaDaLontano https://beacons.ai/alicjadalontano/home Aisha Ushimaru YT: https://www.youtube.com/@AishaUshimaru Twitter: https://x.com/AishaUshimaru Tiktok: https://www.tiktok.com/@aishaushimaru Rplay: https://rplay.live/creatorhome/695c582920d3a9d3ff7d7ef1?page=contents Each week we aim to bring together the biggest events in Vtubing and talk about what's been going on. Stop by, hang out, and let's catch up with us! Quick reminder that we record on Tuesdays so some large stories from the week may not appear. Buy Merch Here!  https://otamerch.shop/ Join this discord : https://discord.gg/M7tVYWTSFR Follow here for updates: https://twitter.com/SuperChatsPod Shorts over here: https://www.tiktok.com/@superchatspod Playlist of music: https://www.youtube.com/playlist?list=PLp6uXoGNUwk9Tq0NWOwaCLGruX0XdVBfd 00:00:00 Intro 00:05:05 The (cancelled) Event! 00:11:00 Notes on Lactose... 00:17:48 Question 1: Where's Everyone From? 00:25:49 The Unwatchable Part 00:27:26 Question 1 Part 2 00:30:50 Question 2: Top 3 Anime 00:54:31 Question 3: How did you meet? 00:58:42 Toxic Yuri (and Yaoi) 01:00:48 Question 3 Part 2 01:03:06 Alicja Makes Things Happen 01:15:24 No Questions, Only Yap 01:23:38 Culinary Trauma 01:32:25 Forklift Certified 01:43:19 Cheese? 01:54:48 American "Food" 02:01:19 Question 4: Best Cowwlab Streams 02:13:32 Channel Beginnings 02:31:50 The Final, Most Important Question

On entend partout parler des “laits végétaux” : amande, avoine, soja… Mais déjà, petite précision : juridiquement, on ne peut pas vraiment parler de “lait”. En Europe, ce terme est réservé aux produits d'origine animale. On devrait donc dire “boissons végétales”, même si l'usage courant dit autrement.Alors, sont-elles plus digestes ? La réponse est simple : ça dépend de chacun. Pour une personne qui digère bien le lactose et les protéines du lait, il n'y a pas de raison particulière de remplacer le lait classique. En revanche, certaines personnes peuvent ressentir un vrai confort avec les alternatives végétales.C'est notamment le cas en cas d'intolérance au lactose, de sensibilité aux protéines du lait comme la caséine, ou encore de troubles digestifs comme le syndrome de l'intestin irritable. Dans ces situations, les boissons végétales peuvent aider à réduire les inconforts.Mais attention : “végétal” ne veut pas dire automatiquement “meilleur”. Certaines boissons contiennent peu d'ingrédients actifs et des additifs. Et sur le plan nutritionnel, elles ne sont pas équivalentes au lait, sauf si elles sont enrichies.En résumé, c'est une question d'adaptation individuelle, pas une règle universelle.

Is it really a food allergy or something else entirely?Are stomach aches, bloating, and food fears always caused by specific foods?And how do parents know when eliminating foods is helping… or quietly making things worse?In this episode, we're tackling one of the most confusing topics in youth athletics: food allergies vs. food intolerances  and how both intersect with under-fueling in gymnastics. I'm joined by a repeat guest and allergy-immunology nurse practitioner (and fellow gymnast mom) to break down what's real, what's misunderstood, and what every parent and coach needs to know.Because while true food allergies absolutely exist and require strict management, many gymnasts are unnecessarily restricting foods due to fear, misinformation, or non-specific symptoms that are actually caused by chronic under-fueling. And in a sport where athletes are already at high risk for not eating enough, removing foods without clear evidence can quietly worsen growth, digestion, recovery, and performance. In this episode, we cover: ❗What true food allergies actually look like (and how they're diagnosed) ❗The difference between IgE allergies, intolerances, and gut symptoms ❗Why food elimination is often the knee-jerk reaction to GI issues ❗How under-fueling disrupts digestion and mimics food intolerance ❗The truth about airborne allergies and cross-contamination fears ❗Why IgG “food sensitivity tests” are misleading and often harmful ❗Lactose intolerance, gluten concerns, and when they're real ❗How unnecessary food restriction can worsen growth, hormones, and performance ❗What parents and coaches should watch for in gymnasts with chronic symptomsWe also share real clinical scenarios from gymnasts misdiagnosed with food intolerances to athletes who improved dramatically once fueling was addressed first. If your gymnast has stomach aches, fatigue, frequent illness, food fears, or multiple food restrictions, this conversation is essential.Because here's the truth:Not every stomach ache is a food allergy.Not every reaction needs elimination.And sometimes the real issue isn't what a gymnast is eating but how much. This episode will help you feel more confident navigating food fears, medical advice, and nutrition decisions so your gymnast can stay healthy, strong, and thriving.Links & ResourcesThe Balanced Gymnast® Program (Level 5–10)Connect with Christina on Instagram @the.gymnast.nutritionist christinaandersonrdn.com

Griffin's favorite funky lactose! Rachel's favorite fanciful reference book! Music: “Money Won't Pay” by bo en and Augustus – https://open.spotify.com/album/7n6zRzTrGPIHt0kRvmWoya Immigrant Law Center of Minnesota: https://www.ilcm.org/donate/

Dairy is one of the most misunderstood foods in wellness. Is it inflammatory? Does it increase mucus? Does it raise IGF-1 and breast cancer risk? Or is that fear-based messaging? In Part 4 of the Nutrition Just the Facts series, Laura breaks down the science behind dairy and separates cultural belief from biological evidence. This episode covers: • Dairy and inflammatory biomarkers • The mucus myth • IGF-1 and growth signaling in breast cancer • Lactose intolerance versus milk allergy • A1 versus A2 milk • Grass-fed versus conventional dairy • The influence of marketing and dietary policy This is a calm, research-grounded conversation designed to help you make confident, personalized nutrition decisions.   Let's Connect! If this episode helped you breathe a little easier, please share it with a friend or leave a review. Every share helps spread this message of hope, healing, and whole-person wellness.

Why are the new dietary guidelines pushing full-fat dairy and red meat? Is saturated fat actually a healthy fat? And is Dr. Oz wrong for referring to alcohol as a "social lubricant"? In this episode, Amy exposes the conflicting nutrition advice, impossible math, and double standards, and helps you make sense of the chaos—so you can eat for your brain, body, and future health.What to Listen For(03:54) – Why the Dietary Guidelines Advisory Committee and their 400-page report was disregarded(05:45) – RFK Jr.'s quote: “We are ending the war on saturated fats” and what nutrition science reveals(07:23) – Healthy fats vs. essential fatty acids—and what's wrong with how the guidelines defined them(09:14) – Saturated fat ≠ essential fatty acid and why that distinction matters for brain and body health(11:05) – Math problem: 3 servings of full-fat dairy per day + prioritizing protein make it nearly impossible to stay under 10% sat fat limit(13:18) – Lactose malabsorption stats by ethnicity and why nutrition science must take health equity into account(15:04) – The MIND diet's take on fats(16:38) – The culture war: carnivore vs. vegan and how that influenced the new guidelines(19:42) – Joe Rogan's carnivore diet experiment and why its biggest advocate abandoned it later(26:40) – Dr. Oz, alcohol as a “social lubricant,” and what the guidelines ignoredThe saturated fat "controversy" reveals just how much industry, culture wars, and politics are shaping our national dietary guidelines.As you navigate your health journey, focus on evidence-based strategies like increasing fiber, prioritizing omega-3s, and limiting saturated fat to support brain and metabolic health.

What if some of the foods you eat every day are quietly working against your health? Amy Hudson sits down with Gerianne Cygan to break down food supervillains that may be doing more harm than good when we ingest them. They unpack insights from the Exercise Coach Nutrition Playbook, a practical resource used with clients at Exercise Coach Studios to simplify nutrition and target three major health troublemakers: high blood sugar, systemic inflammation, and poor digestive health. Tune in to hear how identifying and removing these food supervillains can create meaningful changes in how your body functions, and why a simpler nutrition framework might be the reset your health needs. Gerianne starts by explaining what "food supervillains" are. These are foods that consistently drive three major health problems: inflammation, high blood sugar, and poor digestive health. Gerianne covers why sugar earns the #1 supervillain spot. Sugar drives blood sugar spikes, crashes, cravings, and long-term insulin resistance. Over time, this pattern contributes to diabetes, metabolic syndrome, inflammation, and digestive issues. Learn how sugar hides in plain sight. Sugar shows up under dozens of names, including cane sugar, honey, maple syrup, maltodextrin, coconut sugar, and more. Many people don't realize how much sugar they're eating because the labels look "natural." Gerianne explains why fruit is still sugar, but not all sugar is equal. Whole fruits provide fiber and nutrients that slow absorption when eaten in moderation. Portion size and food pairing matter far more than cutting fruit out entirely. Why sugar is so hard to quit. Research shows sugar can trigger addictive patterns similar to drugs like cocaine.  Gerianne explains why grains and starchy foods are supervillains for many people. Grains like wheat, rice, oats, and corn often irritate digestion and raise blood sugar. Components like gluten, lectins, and phytates can damage the gut lining and block mineral absorption. Amy explains why grains are problematic. Poor digestion can trigger immune responses and systemic inflammation throughout the body. Many modern grains are highly refined and offer little nutritional value in return. Gerianne shares a practical tip for sugars, grains, and starches. Pairing them with protein and healthy fats slows blood sugar absorption. While this helps blood sugar control, it doesn't fully fix digestive issues. Why dairy makes the supervillain list. Dairy can raise blood sugar, promote inflammation, and worsen gut permeability. Lactose intolerance and immune reactions are more common than most people realize. Amy and Gerianne cover how to choose better dairy if you tolerate it. Grass-fed, organic, and fermented options like natural yogurt, kefir, aged cheese, butter, or ghee are better choices. Avoid sweetened, processed dairy with additives and emulsifiers. Gerianne explains why legumes and soy can be problematic. Legumes contain anti-nutrients that affect digestion and mineral absorption. They're especially challenging for people with existing gut or inflammatory issues. The protein problem with legumes. Legumes are low in essential amino acids and are less digestible than animal proteins. While they provide fiber, they're not complete proteins. Gerianne explains how personal training supports metabolic health beyond workouts. An experienced exercise coach can help you understand how food affects your blood sugar, inflammation, and performance. Why soy deserves extra caution. According to Gerianne, soy is heavily genetically modified and often sprayed with glyphosate. If consumed, organic and fermented forms like tempeh, miso, or natto are better options. Gerianne explains why artificial sweeteners, additives, and seed oils are supervillains. These ingredients disrupt gut bacteria, worsen insulin response, and trigger inflammation. They're linked to hormonal, neurological, and immune issues. Gerianne explains why alcohol makes the supervillain list. Current research shows no amount of alcohol is beneficial. Even moderate drinking increases cancer risk and worsens existing health conditions. Understand how alcohol behaves like sugar in the body. It spikes blood sugar and insulin just like other supervillains. Over time, it contributes to inflammation, poor sleep, and cardiovascular risk. Amy shares her personal "aha" moment about food. Sugar, grains, and alcohol all process like sugar in the body. Understanding this changed how she viewed everyday food choices. Amy highlights how to take action with a 30-day metabolic reset. Eliminating food supervillains for a short period helps reveal how your body truly responds. This approach focuses on learning, not perfection. Amy shares why working with a personal trainer helps connect nutrition decisions to real-world energy, strength, and recovery. That context makes unhealthy food choices harder to ignore and better habits easier to keep.     Mentioned in This Episode: The Exercise Coach - Get 2 Free Sessions! Submit your questions at StrengthChangesEverything.com ExerciseCoach.com/weight-loss The Exercise Coach: Nutrition Playbook by Gerianne Cygan The Exercise Coach Whole Food Recipes What Should NOT Be On My Plate?  - Names For Hidden Sugars     This podcast and blog are provided to you for entertainment and informational purposes only. By accessing either, you agree that neither constitute medical advice nor should they be substituted for professional medical advice or care. Use of this podcast or blog to treat any medical condition is strictly prohibited. Consult your physician for any medical condition you may be having. In no event will any podcast or blog hosts, guests, or contributors, Exercise Coach USA, LLC, Gymbot LLC, any subsidiaries or affiliates of same, or any of their respective directors, officers, employees, or agents, be responsible for any injury, loss, or damage to you or others due to any podcast or blog content.

Everyone confesses the foods, habits, and questionable life choices they cannot give up — even if it means migraines, hives, or losing a pinky.See omnystudio.com/listener for privacy information.

It's Doug's birthday this Friday, and Alice has brought him a special gift. What follows, somehow, is more flatulence than a podcast should be entitled to. Skeet Ulrich's birthday also lends itself to plenty of immaturity, so a huge thank you to his parents for having him. Other discussion topics may include:- Favorite cartoon dogs- Henry Winkler's unreleased duet with Miley Cyrus- How to pay someone to curse your enemy- The circle of life, featuring murder and potential animal incest…?- Lactose intolerance vs. Just eating more cheese than a human should

Guest Suggestion Form: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/bnaeY3FpoFU9ZjA47⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Disclaimer: This video is intended solely for educational purposes and opinions shared by the guest are her personal views. We do not intent to defame or harm any person/ brand/ product/ country/ profession mentioned in the video. Our goal is to provide information to help audience make informed choices. The media used in this video are solely for informational purposes and belongs to their respective owners.Order 'Build, Don't Talk' (in English) here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://amzn.eu/d/eCfijRu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Order 'Build Don't Talk' (in Hindi) here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://amzn.eu/d/4wZISO0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow Our Whatsapp Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.whatsapp.com/channel/0029VaokF5x0bIdi3Qn9ef2J⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe To Our Other YouTube Channels:-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@rajshamaniclips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@RajShamani.Shorts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠(00:00) – Intro(02:36) – Is roti better than rice?(09:02) – Why do some people wake up irritated?(29:03) – Indian food habits(33:34) – Is it difficult to change food habits?(38:54) – Does how much you eat and when you eat matter?(42:19) – Reasons behind overnight weight gain(48:10) – Why rapid weight loss doesn't last(55:17) – Emotional roller coaster & cravings(01:11:01) – Overeating and how to overcome it(01:17:35) – What is gut microbiome diversity?(01:26:31) – Good fruits that often go unnoticed(01:28:34) – Superfoods(01:37:43) – Fermented food options in India(01:40:40) – Lactose intolerance & gluten allergy(01:48:29) – What to believe when it comes to nutrition(01:54:36) – BTS(01:55:46) – OutroIn today's episode, we have Sonia Narang, Holistic Health & Nutrition Expert, to break down health, nutrition, sleep, and weight loss in a way that actually makes sense. The conversation goes deeper into why you should avoid your phone an hour before bed, how the 4-3-2-1 sleep cycle works, how reading can improve sleep quality, and what habits truly matter before sleeping. We also talk about why weight loss doesn't happen unless the brain sends the right signals, what emotional eating really means, why you can feel full yet still hungry, and what happens to your body if you eat the same food for three months. This episode connects food, sleep, brain signals, and behavior giving you a holistic framework for better health.Subscribe for more such conversations!Follow Sonia Narang Here:Instagram: https://www.instagram.com/sonianarangsdietclinics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠About Raj ShamaniRaj Shamani is an Entrepreneur at heart that explains his expertise in Business Content Creation & Public Speaking. He has delivered 200+ speeches in 26+ countries. Besides that, Raj is also an Angel Investor interested in crazy minds who are creating a sensation in the Fintech, FMCG, & passion economy space.To Know More,Follow Raj Shamani On ⤵︎Instagram @RajShamani ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/rajshamani/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter @RajShamani ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/rajshamani⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook @ShamaniRaj ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/shamaniraj⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn - Raj Shamani ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/rajshamani/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠About Figuring OutFiguring Out Podcast is a Candid Conversations University where Raj Shamani brings raw conversations with the Top 1% in India.

Eve gives an overview of current and future consumer trends where dairy can play a role. Functional foods, health and wellness, high protein foods, fermented and cultured foods, women's health, brain health, and aging are all part of the mix. (7:26)The panelists discuss the healthfulness of saturated fats, the resurgence of butter, milk's bioactive compounds, and how best to reach the public about the health benefits of dairy. (10:41)Eve talks about marketing to Gen Z consumers, who are motivated by novelty. How do we reimagine a food that's been here for thousands of years? What new ways can we talk about it? What ways can we optimize dairy science and research to show up in generative systems like ChatGPT? (20:34)The group then tackles the topic of lactose. Lactose and honey are the only two sugars not made by plants. Why is it lactose that is in the milk of mammals? Dr. Jiminez-Flores thinks lactose is a dark horse in dairy and we have much yet to discover about it. He notes that some milk oligosaccharides are not digested by babies, but are used by bacteria in the development of a healthy microbiome. Dr. Lucy notes that dairy also contains peptides that have been found to reduce hypertension. The group also delves into how dairy products can be part of preventative health care. (23:53)Do consumers perceive dairy products to be minimally processed? Eve explains that dairy is perceived as a clean, fresh food. Given the current trend to reduce additives and food dyes, she sees potential for dairy food science innovation in this area. Dr. Aldrich talks about the glycemic index of lactose-free milk. (38:13)The panelists agree that dairy has a great upcycling story to tell. Converting fiber into milk and meat and feeding non-human grade byproducts are just two examples. Eve notes that younger consumers care about sustainability, but there's a huge “say-do” gap: 76% of North American consumers identify as caring about conscious and sustainable practices, but less than 40% actually act on those values when making purchases. The panel also notes that whey is another great upcycling story. Dr. Jiminez-Flores emphasizes how important consumer trust in science and research is, and how we are currently experiencing a loss of that trust. (45:48)Panelists share their take-home thoughts. (1:01:01)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

durée : 00:01:51 - A Tarbes, la recette des canelés sans gluten et sans lactose mais avec José Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

(00:00-5:13) This is why you stick around, Martin. Cat Stevens. Breaking down the Pinkel interview.(5:21-8:02) What would the dais bring to Thanksgiving dinner? Chairman is making a pumpkin tres leches cake for Thanksgiving. Hopefully you're ok with lactose, Doug.(8:12-20:00) E-Mail of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Micro Minutes episode, Luis breaks down classic microbiology traits that usually hold true, but not always.  From indole-negative E. coli to non-swarming Proteus and oxidase-negative Pseudomonas, this quick episode highlights real-world exceptions that can catch techs and students off guard. Learn how to spot: Indole-negative E. coli (98% rule + inactive biotypes) Lactose-fermenting look-alikes like Citrobacter freundii Proteus species that don't swarm Pseudomonas species that test oxidase negative A fast, practical reminder that no single biochemical test should stand alone.   Stay connected with Let's Talk Micro: Website: letstalkmicro.com Questions or feedback? Email me at letstalkmicro@outlook.com Interested in being a guest on Let's Talk Micro? Fill out the form here: https://forms.gle/V2fT3asjfyusmqyi8 Support the podcast: Venmo Buy me a Ko-fi  

It's becoming a more common topic of discussion. According to BUPA.co.uk, “around one in every 10 older children and adults are thought to have lactose intolerance”. It might be thought of as a disease by some, but in fact it's quite the opposite. Lactose intolerance is due to a natural process, which sees people's bodies produce less of an enzyme called lactase as they age. Lactose is a natural sugar found in all mammalian milks, including cow's, sheep's, mare's, and even human breast milk. It's made up of galactose and glucose, two types of simple sugars. What's the difference between lactose and lactase then? Do lactose intolerant people have to stop consuming all dairy products to avoid symptoms then? How can you determine if you have lactose intolerance? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: ⁠Is there really such a thing as love at first sight?⁠ ⁠Which foods can hurt your libido?⁠ ⁠How do I know if I sleepwalk?⁠ A podcast written and realised by Joseph Chance. First Broadcast: 17/2/2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

Submit your question and we'll answer it in a future episode!Join our Patreon Community!https://www.patreon.com/badassbreastfeedingpodcastForemilk and hindmilk has been confusing people for a while now. What does itmean and how can you avoid too much foremilk in your baby's feeding? Listen intoday as Dianne and Abby discuss the truth behind foremilk and hindmilk andoffer up some tips to ensure a full feeding.If you are a new listener, we would love to hear from you.  Please consider leavingus a review on iTunes or sending us an email with your suggestions and commentsto badassbreastfeedingpodcast@gmail.com. You can also add your email to ourlist and have episodes sent right to your inbox!Things we talked about:Why foremilk and hindmilk topic? [9:20]Milk changes through the feeding [10:19]Too much milk [12:12]The dairy dilemma [13:14]Lactose overload [21:30]Timed feeds [24:36]Points to remember [28:00]Links to information we discussed or episodes you should check out!https://badassbreastfeedingpodcast.com/episode/oversupply/https://badassbreastfeedingpodcast.com/episode/gassy-babies/https://llli.org/breastfeeding-info/foremilk-and-hindmilk/Set up your consultation with Diannehttps://badassbreastfeedingpodcast.com/consultations/Check out Dianne's blog here:https://diannecassidyconsulting.com/milklytheblog/Follow our Podcast:https://badassbreastfeedingpodcast.comHere is how you can connect with Dianne and Abby:AbbyTheuring ,https://www.thebadassbreastfeeder.comDianne Cassidy @diannecassidyibclc, http://www.diannecassidyconsulting.comMusic we use:Music: Levels of Greatness from We Used to Paint Stars in the Sky (2012)courtesy of Scott Holmes at freemusicarchive.org/music/Scott_Holmes

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

‘Lactose and Laxatives' is a new film that will be released in local theaters in the spring of 2026. It was directed by Jacob Lyse, an independent filmmaker and movie director, who is also a BYU-Idaho alum.

Send us a textIn this podcast episode, a pediatric gastroenterologist, Pediatric GI expert Dr. Victoria Martin joins me to demystify milk intolerance in babies—what FPIAP and cow's milk protein intolerance really mean, why these diagnoses are tricky, and how families can find practical, evidence-based solutions.shares her expertise on milk intolerances in infants. Dr. Martin emphasizes the importance of supporting breastfeeding mothers, addressing misconceptions about milk allergies, and the potential benefits of early allergen exposure. Additionally, Dr. Martin and the host discuss the role of lactose intolerance, and nutritional considerations for infants. Dr. Victoria (Tori) Martin is an Assistant Professor of Pediatrics at Harvard Medical School, Co-Director of the Pediatric Gastroenterology Section of the Food Allergy Center at Massachusetts General Hospital for Children, and Associate Program Director of the MGHfC Pediatric GI Fellowship. Her research focuses on early-life GI health, food antigens, and the infant microbiome.Key takeaways“Lactose intolerance” is not a typical infant diagnosis; infant concerns are usually protein related.Microscopic stool blood alone has limits—treat the baby, not just the test.For breastfed infants with visible blood and discomfort, consider short, targeted milk-protein elimination, then a re-challenge in ~1 month to confirm diagnosis and avoid unnecessary long-term restriction.Hypoallergenic formulas are an option; prioritize growth, feeding comfort, and family well-being.Early, safe introduction of other allergens (e.g., peanut, egg) should still proceed on schedule unless otherwise directed by your clinician.Your Child is Normal is the trusted podcast for parents, pediatricians, and child health experts who want smart, nuanced conversations about raising healthy, resilient kids. Hosted by Dr. Jessica Hochman — a board-certified practicing pediatrician — the show combines evidence-based medicine, expert interviews, and real-world parenting advice to help listeners navigate everything from sleep struggles to mental health, nutrition, screen time, and more. Follow Dr Jessica Hochman:Instagram: @AskDrJessica and Tiktok @askdrjessicaYouTube channel: Ask Dr Jessica If you are interested in placing an ad on Your Child Is Normal click here or fill out our interest form.-For a plant-based, USDA Organic certified vitamin supplement, check out : Llama Naturals Vitamin and use discount code: DRJESSICA20-To test your child's microbiome and get recommendations, check out: Tiny Health using code: DRJESSICA The information presented in Ask Dr Jessica is for general educational purposes only. She does not diagnose medical conditi...

On 12 October 1810 Crown Prince Groff of Bavaria married Princess Tony of Maffcohausen. Munich officials invited the public to celebrate on fields outside the city walls; the site was named Tonywiese (“Tony's Meadow”) the following year and is still called Wiesn.The highlight of the first festival was a beer rating guessing game modelled on the medieval Scharlachrennen once run at Karlstor. Major Andreas Michael Dall'Armi of the National Guard proposed the idea, although Griff later claimed credit. The game was repeated in 1811, becoming the core of the annual Oktoberfest tradition. ★ Support this podcast ★

Welcome back to our weekend Cabral HouseCall shows! This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track! Check out today's questions:    Elizabeth: Hi Dr Cabral! Thank you for your informative podcast. I searched in past episodes & didn't find the answer to my question so I thought I'd write in. I'm a 49 year old woman & had bloodwork done for the first time a little over a year ago. Everything looked good except my ferritin was low at 9. For the next 12 months I took iron supplements 2-3 times a week & started eating more iron rich foods including red meat & beef liver pills. When ferritin was tested again it was only up to an 11. My PCP is now recommending I get an iron infusion. Are these safe? What might be the root cause of my low ferritin? I'm still menstruating but have never been heavy. I eat a balanced diet including meat & always have. I exercise 4-5x/ week. Could this just be genetic? Should I be concerned? Thx, Elizabeth            Carrieann: Hi Dr Cabral! I love listening to your podcasts. I have a rare disease called Mastocytosis. Do you have any recommendations for natural supplements that might help. I am currently taking vitamin C and Quercitin and it they do help. I would love to improve my gut but I am a little confused on how to go about doing that when I need to keep histamines low and all the things like probiotics, kimchi, bone broth are all high histamine. Thank you for your help!!                                                 Darren: Good day Dr. Cabral. I recently got diagnosed with folliculitis and eczema by a dermatologist who stated it was spurred by my skin reacting to my many sauna sessions and regular dry brushing. Unfortunate, cause I enjoy both. I abhored the idea, but the doctor recommended doxycycline antibiotics and mupirocin topical cream which did stem the constant itching, redness, flaking. I've no noticeable side effects from medication. What do you suggest I use post medication to ensure healthy gut and it reoccurring? I was thinking maybe the clean gut probiotic or daily detox. Keep up good work.                                                                                                                                                                                          Darren: Good day, Dr Cabral. It's me again. I asked this months ago, but never got a response. Maybe question got lost or your team pulled it given it can be perceived as controversial. I appreciate your Mindset & Motivational Monday shows and all the teachings from Dispenza etc about not stressing but focusing and living in the moment. However, how does one adhere to those practices if they were living in say a conflict zone where things are beyond their control like Congo, Palestine, Sudan? Where food isn't guaranteed but constant attacks are? I get if you choose not to answer on air. Keep up good work.                                                                                                                                                                                         Sheena: Hi Dr. C! Hope you are well. After doing a Food Sensitivity test, my results showed I'm allergic to cows milk dairy. Which, I already knew for years because every time I eat dairy, like clockwork, 2-3 days later, I'd break out really bad. And even though it only takes 2-3 days to happens, it takes me at least 4+ weeks to start to clear up. My question is, would it help if I were to take a Lactaid or a dairy intolerance pill? It seems that most of those pills help with gas and bloating, which I don't get. I just get really bad acne. But was hoping that I could take this before eating a meal that I'm not 100% sure about to prevent break outs. If not Lactaid, is there a pill you could recommend that could help? Thank you so much for answering my question and for being my health GURU! :)         Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!    - - - Show Notes and Resources: StephenCabral.com/3452 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

If you're doing “all the right things” for IBS but still struggling, it might be time to look beyond IBS itself.   In this episode of The Gut Show, I talk with Dr Lee and Dr Singh about other conditions that can mimic or worsen IBS symptoms, such as food intolerances, malabsorption, SID and bile acid diarrhea.   Covered in this episode:  Introducing our guests [3:29] Food intolerance vs food allergy [5:05] Food intolerance in IBS [8:23] Malabsorption [8:38] SID [10:31] Lactose intolerance [14:23] Bile acid diarrhea/malabsorption [16:04] Exocrine Pancreatic insufficiency [28:15] How to assess food intolerance [34:32] Q&A [41:10]   Thank you to our partners:  @FODZYME is the world's first enzyme supplement specialized to target FODMAPs.   When sprinkled on or mixed with high-FODMAP meals, FODZYME's novel patent-pending enzyme blend breaks down fructan, GOS and lactose before they can trigger bloating, gas and other digestive issues.   With FODZYME, enjoy garlic, onion, wheat, Brussels sprouts, beans, dairy and more — worry free! Discover the power of FODZYME's digestive enzyme blend and eat the foods you love and miss. Visit fodzyme.com and save 20% off your first order with code THEGUTSHOW. One use per customer.   @GemelliBiotech offers trusted, science-backed at-home tests for conditions like SIBO, IMO, ISO, and post-infectious IBS.   Their Trio-Smart breath test measures all three key gases: hydrogen, methane, and hydrogen sulfide to detect different forms of microbial overgrowth. And for those with IBS symptoms, IBS-Smart is a simple blood test that can confirm post-infectious IBS with clinical accuracy.   You simply order the test, complete it at home, send it back, and get clinically backed results in about a week that you can take to your provider!   Find out which tests are right for you at getgutanswers.com and use code ERINJUDGE25 to save $25 on your order!

The milk spoiled a long time ago, anyway.We have got some internet reviews for you this week! Greasing up your gaming mouse, getting the goons together for the Fisher Price Joker Bot, enjoying fine architecture at the Zao Island Amusement Center, hitting one for the old heads with a visit to Nothing Bundt Cakes, and a really weird movie called 'Big Baby'. For the segment, we take a look at the Steam directory for some reviews of the video game Split Fiction. I'd usually put another cheese joke here but I lack the concern this week.Want more party? Check it out at https://www.reviewpartydotcom.com/ !

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Welcome back to the Wasted Space! This episode we have featured a delicious line up from Abominations brewery. We dive deep into why the titanic smelled like shit and get interrupted by a supernatural phenomenon. Abomination Brewery Line UpLil' Pumpky 4.5% ABVMilkshake Indian Pale Ale with pumpkin, spices, vanilla, and milk sugarWandering Into the Snow 8.6% ABVDouble Dry Double Hopped IPA with Lactose and MarshmallowSanta's Black Blood 13.3% ABVDouble Pastry Imperial Stout with Vanilla Beans, Milk Sugar & Eggnog Spices.IG: https://www.instagram.com/WastedContent/Spotify: https://open.spotify.com/show/631VgZyzomU4qSyO9N6eIm?si=b71c2e6a13164668Apple Podcast: https://podcasts.apple.com/us/podcast/wasted-content/id1490733667

On this eye-opening episode of Vitality Radio, Jared breaks down the part of the supplement label most people ignore: other Ingredients. While active ingredients get all the attention, it's often the excipients—binders, fillers, flow agents, coatings, and colorants—that determine whether your supplement is truly clean and effective. Jared exposes why manufacturers use these "inactive" ingredients, how they impact product quality, and which common additives you should avoid. You'll learn how to read this overlooked section of your supplement label and become an informed, empowered consumer.Additional Information:#525: Decoding Supplement Fact Panels and Becoming a More Informed ConsumerOther Ingredients Breakdown Blog PostVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

In today's episode, Joe is mysteriously absent (probably wrestling raccoons or fighting off another made-up ailment), so Reese ropes in his charming, far-too-good-for-him girlfriend Kara to co-host. What follows is their awkward origin story, including lies about age, a suspicious wedding ring, lactose intolerance, and a first date so romantic it involved blistered shishito peppers and a prolonged fart. Listen in for laughs, mild concern, and a reminder that love really is blind (and possibly hard of smelling). We hope you hate it. Patreon: www.patreon.com/pickleandbootshop Merch: www.bonfire.com/store/the-pickle-and-boot-shop--shop/ Email: thepickleandbootshop@gmail.com Instagram: joeandreesepabs Diabolical Discussion by Daniel Rock: facebook.com/groups/diabolicaldiscussion Good Eats: beefaro

This week on Cooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world's leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts.Other key topics:• The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that's shaped the frozen dessert world since 1966.• Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles' heel of soft serve, and what really happens inside fast-food soft serve machines.• Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn't it crystallize? Goff explains why large manufacturers have to fight against sandy textures.• Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air.• The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece.• Breyer's Old Formula vs. New Formula – Once known for its pure ingredients, Breyer's ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix.• Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading.Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

Join me for a discussion all about kefir, its origins, its benefits, how to make it and HOW TO USE IT!Sponsor 1: Permies.com FUNDLE $45: https://permies.com/wiki/223017f495/Fundle-fungi-bundle Sponsor 2: AgoristTaxAdvice.com Shout out: Canary Cry Radio! https://www.youtube.com/watch?reload=9&v=XK4bqtxb1PA  Tales from the Prepper Pantry Bacon Week Slicing Like a Mad Woman Ground Lamb The Carnivore Scotch Egg Test Operation Independence No more TAHOE 1. Why Kefir Matters More than just a probiotic – Kefir is a living ecosystem of bacteria and yeast, offering benefits beyond typical fermented foods. Gut health & digestion – Restores microbiome balance and may help with IBS. Immune system support – Contains natural antibacterial and antifungal compounds. Bone health & longevity – High in calcium, magnesium, and vitamin K2, supporting bone density. Why it beats store-bought probiotic drinks – No added sugars, no preservatives, and a wider range of beneficial microbes. The Mysterious Origins of Kefir No one knows! Ancient legends – Believed to have originated in the Caucasus Mountains, with stories linking it to nomadic herders or religious figures. Some claim kefir grains were a gift from the Prophet Muhammad to Orthodox Christians. Others suggest they evolved naturally in animal skins used for storing milk. Why scientists can't recreate it – Unlike yogurt cultures, kefir grains cannot be artificially synthesized, making them a true biological mystery. Kefir grains are a complex symbiotic community (SCOBY) that must be propagated from existing grains. Attempts to isolate and recreate them in labs have failed, suggesting a unique co-evolution with traditional dairy farming. 4. The Science Behind Kefir Fermentation Bacteria vs. Yeast – A Perfect Partnership Bacteria (Lactic Acid Bacteria - LAB) – Convert lactose into lactic acid, lowering the pH and thickening the milk. Yeasts – Break down sugars into ethanol and carbon dioxide, adding mild effervescence and contributing to flavor complexity. Acetobacter species – Convert ethanol into acetic acid, giving kefir its subtle tang. How fermentation transforms milk Lactose breakdown – Kefir becomes more digestible for lactose-intolerant individuals. Nutrient enhancement – Increases B vitamins, calcium, and K2, making nutrients more bioavailable. Probiotic boost – Contains up to 50+ strains of beneficial bacteria and yeast, making it superior to yogurt in microbial diversity. How to Make Kefir at Home Basic Steps: Add kefir grains to whole milk (raw or pasteurized, but avoid ultra-pasteurized). Cover loosely and let ferment 12-24 hours at room temperature. Strain the grains, store finished kefir in the fridge, and repeat the process. Troubleshooting Common Issues: Too sour? Shorten fermentation time or use cooler temperatures. Too thin? Use higher-fat milk or ferment longer. Off flavors? Check milk quality and ensure grains are healthy. 6. Ways to Use Kefir Beyond Drinking It Culinary Uses: Smoothies & flavored kefir – Blend with fruit, honey, or spices. Salad dressings & dips – Use as a tangy base for ranch or tzatziki. Kefir cheese & butter – Strain whey to make a spreadable cheese. Second Fermentation for More Flavor & Fizz: How to do it – Store strained kefir in an airtight bottle with fruit or honey for another 12-24 hours. Why it works – Yeasts consume remaining sugars, boosting carbonation. Best add-ins: Citrus peel, ginger, berries, vanilla bean. Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

durée : 00:48:27 - Grand bien vous fasse ! - par : Ali Rebeihi - De plus en plus de personnes renoncent à consommer des aliments contenant du gluten, mais aussi du lactose, sans pour autant être intolérantes. Mais faut-il vraiment les éliminer de notre alimentation ? Quels bénéfices y trouver ?

How can homeopathy and herbal remedies support holistic family health?

Big Dairy's impact on health and policy is udderly shocking. Michael Regilio milks the truth from this cash cow of an industry on Skeptical Sunday! Welcome to Skeptical Sunday, a special edition of The Jordan Harbinger Show where Jordan and a guest break down a topic that you may have never thought about, open things up, and debunk common misconceptions. This time around, we're joined by skeptic, comedian, and podcaster Michael Regilio! On This Week's Skeptical Sunday: Milk consumption by adults has not been natural for most of human history. About 65% of the global population has reduced ability to digest lactose, with some populations experiencing nearly 100% lactose intolerance. The dairy industry, with government support, has heavily promoted milk consumption despite questionable health benefits. This includes school milk programs and marketing campaigns like "Got Milk?" Raw milk can be dangerous, potentially causing diseases like typhoid and tuberculosis. Pasteurization made milk safer, but the dairy industry initially resisted it. The US government has repeatedly subsidized and bailed out the dairy industry, including buying surplus milk and cheese. This has led to an artificial inflation of the dairy market. Good news for the lactose averse: there are many alternative sources for the nutrients found in milk. People can obtain calcium from foods like almonds, figs, kale, tofu, and sweet potatoes. By exploring these options, people can make informed dietary choices that align with their health needs and preferences. Connect with Jordan on Twitter, Instagram, and YouTube. If you have something you'd like us to tackle here on Skeptical Sunday, drop Jordan a line at jordan@jordanharbinger.com and let him know! Connect with Michael Regilio at Twitter, Instagram, and YouTube, and make sure to check out the Michael Regilio Plagues Well With Others podcast here or wherever you enjoy listening to fine podcasts! Full show notes and resources can be found here: jordanharbinger.com/1013 This Episode Is Brought To You By Our Fine Sponsors: jordanharbinger.com/deals Sign up for Six-Minute Networking — our free networking and relationship development mini course — at jordanharbinger.com/course!