A-Lactalbumin

What is A-Lactalbumin?

A-Lactalbumin is a protein found in milk, particularly in whey. It is a major component of whey protein, which is the liquid part of milk that separates from the curds during cheese production. A-Lactalbumin plays a crucial role in the synthesis of lactose, the sugar in milk. It is also used in some infant formulas and dietary supplements due to its high nutritional value and beneficial properties for growth and immune function.

Why Do I Have an Intolerance to A-Lactalbumin?

Intolerance to A-Lactalbumin, a component of milk, can occur due to an allergy or sensitivity to proteins in milk. Unlike lactose intolerance, which involves difficulty digesting lactose, intolerance to A-Lactalbumin is an immune reaction where the body’s immune system mistakenly identifies the protein as harmful. This can lead to symptoms like gastrointestinal discomfort, skin rashes, or respiratory issues.

What Can I Do About It?

Avoiding foods and products containing A-Lactalbumin is essential for managing intolerance. Check ingredient labels carefully, particularly in dairy products and whey-based supplements. Option for milk alternatives like almond, soy, or oat milk that do not contain A-Lactalbumin.