That's not exactly surprising. Europe has a dispropotionally high prevelance of lactose-tolerance.
In most other places around the world lactose-intolerance is a lot more common.
I was in Colombia recently, (in the andes, not in the jungle though), but loads of cows there. They put cheese in everything. Even in their chocolate MILK.
Much of Columbia is at elevation, the temperature falls 3.5 degrees freedom (fahrenheit) for every 1,000 feet of elevation gain. Bogota is like 60 degrees year round, as I recall, or is it one of the others. But parts of Colombia are perfect for milk cows indeed regardless.
Their standard cheese is to me like feta cheese but from cow milk. So fresh cheese, but also salty. On a scale soft to hard i'd say you it's so soft you can't cut a neat slice but hard enough it keeps shape when you cut it.
It was less disgusting as expected, and i'm glad i did that once. I don't think someone can convince me to try again, but they are right: it's a contrast of flavours and textures (which i guess, i do like).
Which causes what, though? You can condition pretty mich any body to be able digest milk just fine. Unless you are actually highly allergic to it, maybe. It‘s easier when you‘ve had milk growing up and never stopped but people who have stopped sometimes lost the ability to digest it properly. On the other hand there are former lactose intolerant people who brute forced milk consumption and after weeks of diarrhea adapted to it as if they never had anything else in their life. I think it‘s far less about generics than many people think.
Regardless, milk consumption has the nasty side effect of being terrible for the environment. CO2 emissions from milk products are insane.
27 Comments
Humanius@lemmy.world · 66 pts · 35d
That's not exactly surprising. Europe has a dispropotionally high prevelance of lactose-tolerance.
In most other places around the world lactose-intolerance is a lot more common.
bedwyr@piefed.ca · 10 pts · 35d
Milking cows do better in cool temperatures, so it makes sense. The tropics don't support milking cows as I understand it.
huppakee@lemmy.world · 10 pts · 35d
I was in Colombia recently, (in the andes, not in the jungle though), but loads of cows there. They put cheese in everything. Even in their chocolate MILK.
bedwyr@piefed.ca · 2 pts · 6d
Much of Columbia is at elevation, the temperature falls 3.5 degrees freedom (fahrenheit) for every 1,000 feet of elevation gain. Bogota is like 60 degrees year round, as I recall, or is it one of the others. But parts of Colombia are perfect for milk cows indeed regardless.
MonkderVierte@lemmy.zip · 1 pts · 34d
Salty cheese or fresh cheese?
huppakee@lemmy.world · 2 pts · 34d
Their standard cheese is to me like feta cheese but from cow milk. So fresh cheese, but also salty. On a scale soft to hard i'd say you it's so soft you can't cut a neat slice but hard enough it keeps shape when you cut it.
chrispy@feddit.org · 1 pts · 35d
That sounds more than disgusting, did you try it?
huppakee@lemmy.world · 5 pts · 35d
It was less disgusting as expected, and i'm glad i did that once. I don't think someone can convince me to try again, but they are right: it's a contrast of flavours and textures (which i guess, i do like).
CosmoNova@lemmy.world · -5 pts · 35d
Which causes what, though? You can condition pretty mich any body to be able digest milk just fine. Unless you are actually highly allergic to it, maybe. It‘s easier when you‘ve had milk growing up and never stopped but people who have stopped sometimes lost the ability to digest it properly. On the other hand there are former lactose intolerant people who brute forced milk consumption and after weeks of diarrhea adapted to it as if they never had anything else in their life. I think it‘s far less about generics than many people think.
Regardless, milk consumption has the nasty side effect of being terrible for the environment. CO2 emissions from milk products are insane.
Kazumara@discuss.tchncs.de · 9 pts · 34d
Lactase persistence into adulthood is genetic
geissi@feddit.org · 2 pts · 34d
Afaik, even if you’re genetically lactose intolerant, you can develop lactose digesting gut bacteria.
PonyOfWar@pawb.social · 44 pts · 35d
Makes sense, we developed a whole genetic mutation for it!
MonkderVierte@lemmy.zip · 2 pts · 34d
Just not flipping it off. Also some west-African tribe independently.
Etterra@discuss.online · 14 pts · 35d
I wonder why.
plyth@feddit.org · 13 pts · 35d
So this is almost raw milk consumption in litre.
For the not included butter: 3-9 kg of butter are eaten per person. One kg needs about 24l of milk.
Squizzy@lemmy.world · 4 pts · 35d
Thats crazy, we are picking up at least two pounds of butter a week. That sounds so high for milk to butter.
MaggiWuerze@feddit.org · 6 pts · 35d
The fuck are you doing with a kilogram of butter a week?
Simon_Shitewood@lemmy.ml · 3 pts · 34d
Hopefully cooking for a family of 10.
Squizzy@lemmy.world · 2 pts · 34d
Cooking, baking, toast
plyth@feddit.org · 3 pts · 35d
Milk has 4% fat, butter has nearly 100%.
istdaslol@feddit.org · 9 pts · 35d
5% fat but 100% reason to remeber the milk
itrealgood@mander.xyz · 9 pts · 35d
siftmama@lemmy.world · 2 pts · 34d
Yeah, this is such a weird thing to exclude. They've even included buttermilk, but not butter. What the heck.
Hadriscus@jlai.lu · 5 pts · 34d
looks like my camembert habit can be detected from space
cmbabul@slrpnk.net · 4 pts · 35d
Like it’s good to do studies and have data to support conclusions, but a cursory look at the cultures of Europe leads to the same point.
kubofhromoslav@lemmy.world · -13 pts · 35d
And let's consider that milk products usually have higher greenhouse gas emissions...
https://ourworldindata.org/environmental-impacts-of-food
Current heat waves in Europe are not undeserved...
huppakee@lemmy.world · 17 pts · 35d
Doesn't matter whether a place or a person deserves it, climate change will come fuck you either way.
CottonSeed@slrpnk.net · 1 pts · 27d
the poore nemecek paper used to support this is bad science. the claim might be true, but the evidence is lacking.