According to the product description, Shuhua milk is a kind of milk with reduced lactose content. Similar products also have "Xinyangdao" or something. Milk naturally contains lactose. During processing, lactase is added to the milk to decompose lactose into galactose and glucose, thereby reducing the lactose content and making the aforementioned low-lactose or lactose-free milk. Why is it so processed? This must start from the characteristics of lactose.

　　 Lactose is a disaccharide naturally found in milk. It has many unique advantages, such as low sweetness (good for protecting teeth); it can promote the absorption of minerals such as calcium and iron; beneficial Intestinal normal flora and so on. However, it also has a big disadvantage that some people (mainly determined by genetics and also affected by other factors) cannot digest lactose in milk due to lack of lactase in the intestine. After the undigested lactose enters the large intestine, it can be fermented by the coliform bacteria (generating gas, etc.), or directly cause increased gastrointestinal symptoms such as abdominal distension, abdominal discomfort, diarrhea, or abdominal pain due to increased osmotic pressure. This phenomenon is called "lactose intolerance".

　　 Any natural milk contains lactose, so those who are intolerant to lactose have some difficulty drinking milk. For them, low lactose milk like Shuhua milk is a good choice. Drinking yogurt (fermentation converts lactose to lactic acid, thereby reducing lactose content) is also a good choice. In addition, avoiding drinking milk on an empty stomach, drinking a small amount of milk, etc. can also help relieve symptoms of lactose intolerance. There was also a theoretically better way to supplement lactase (tablets) while drinking regular milk to help digest lactose. It''s a pity that I can''t buy this kind of pills in the domestic market (at least I don''t know, if any netizen knows, you can tell me in the post, I would appreciate it).

　　On the other hand, because lactose has many advantages, for those who can tolerate (digest) lactose, low lactose milk such as Shuhua milk not only has no advantage, but it is more than gains. Too. The kind of propaganda that "the nutrients are better absorbed after breaking down lactose" seems to have the suspicion of stealing the concept. For consumers who can tolerate (digest) lactose, I suggest that milk containing normal lactose is better. It is not necessary to choose low lactose milk products such as Shuhua milk.