Which food is a good source of calcium for lactose-intolerant patients?

To understand why yogurt with live activated cultures is a good source of calcium for lactose-intolerant patients, it is important to recognize the unique properties of certain dairy products and how they are processed.

Yogurt that contains live active cultures has bacteria that help to break down lactose, the sugar found in milk which many lactose-intolerant individuals struggle to digest. The fermentation process not only makes it easier for these patients to consume but also retains a high calcium content. Thus, for those who are lactose intolerant, yogurt with live cultures can provide both the benefits of calcium and a solution to the discomfort that dairy typically causes.

While almond milk is often fortified with calcium and is a popular dairy alternative, it naturally contains lower levels of calcium compared to dairy products unless specifically fortified. Tofu can also be a good source of calcium, particularly if made with calcium sulfate, but it may not be as universally accepted or preferred by all lactose-intolerant individuals. Cheddar cheese, despite being a dairy product, still contains lactose and may cause symptoms in those with lactose intolerance.

In summary, yogurt with live active cultures strikes a balance by providing a significant calcium source while being more easily tolerated by lactose-intolerant patients, making it an excellent dietary choice