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by vanviegen 517 days ago
In the EU, food manufacturers are required to label macronutrients (and salt) in mg/100mg or mg/100ml for fluids. Easy to compare, works great.
3 comments

It's the same in Australia as well. I'm a bit shocked that the US doesn't have this.
But are you actually?
This makes so much more sense than the labels in the USA.
US food labelling is insane.

For example - lactose-free yogurt is often just regular yogurt with lactase enzyme added.

If that's what I wanted, I'd buy regular yogurt and take a lactaid supplement.

What other method would you deem appropriate for removing lactose from milk? A targeted enzyme that removes it seems pretty wise to me.

Since they're not gonna use tweezers, :) are you suggesting instead engineer or breed a special set of cows that don't produce lactase in their milk?

A better description would be "lactase treated" milk. In any case, I found consuming it regularly for breakfast still lead me to feel unwell over time.

However I can periodically consume dairy when I take a strong dose of lactase supplements.

From some literature it does appear that manufacturers can use "lactose free" even for non-zero amounts of lactose (10mg per 100g).

This is actually higher lactose density than many cheese varieties, especially considering I would be consuming say 150-200g of yogurt, whereas if I am eating cheese its in small careful quantity.

A2 milk not only exists but is very popular in Asia actually. https://en.wikipedia.org/wiki/The_a2_Milk_Company
What does A2 milk have to do with lactose? I don't see lactose mentioned in your link.
Its a reference to the previous comment's 'specially engineered cows' quip - these cows do exist and produce a milk that is easier to digest (but still contains lactose).
Yes. I can find everywhere on labels the carb amount. I use 2 app too. And after a lot of errors I acquired a six sense (that try to kill me everyday ;-D)