Quoted: As someone who’s a registered dietitian who also works in the dairy field, it’s ironic that Andrea Miller deals with lactose intolerance herself. She’s a registered dietitian and outreach program manager for the Center for Dairy Research at the University of Wisconsin-Madison.
“For most people, cultured products as a whole will digest and absorb well because of what they contain (natural enzymes) and the fact that lactose has been eaten up in the process of culturing,” she says.