Hello,
I was recently surprised by the opinion that full-fat dairy products contain fewer allergens than low-fat ones. Can we view it as such that the fattier the product, the less protein and milk sugar it contains - meaning potentially fewer allergens? Is it generally a more suitable option, or can people without problems digesting casein, whey, or lactose also consume the low-fat ones?
Thank you for your response.
You are essentially thinking in the right direction. In practice, however, this is not very significant, because when we talk about allergens, even a very small amount is enough to trigger an allergic reaction. In this sense, there is no significant difference between low-fat and high-fat products. The situation is different with intolerances (= food intolerances), where a certain smaller amount of the problematic substance can be processed by the body without any apparent issues.
Themes: Weight loss
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.