Preventing excessive mucus accumulation in the body is much easier than trying to remove it afterwards. If you are concerned about your future wellbeing, it is a wise precaution to reduce your intake of lactose to a minimum. See Table 1 for the lactose content of some common dairy products.
LACTOSE CONTENT OF DAIRY PRODUCTS
cheese, cottage cheese 2-4%
goat's milk 4.3%
cow's milk 4.9%
commercial yoghurt and ice-cream (with skim-milk powder) 5-25%
skim-milk powder 52%
whey powder 70%
With a lactose content of 52 per cent in skim-milk powder, you may now realise how dangerous the current fad is for using low-fat ice-cream, yoghurt, cottage cheese and so forth, instead of full-fat products. Such low-fat foods are made from skim-milk powder and contain three to five times as much lactose as the equivalent full-fat foods. Sometimes skim-milk powder is even added to butter. Therefore read the label and avoid butter that lists 'non-fat milk solids' as one of the ingredients.
Skim-milk powder is also a favourite additive to many other commercial foods, such as bread and other baking products, sausages and margarine. The health-food industry is equally fond of adding lactose to many products such as soya milk and dandelion coffee. Lactose is often used as a filler in white tablets. Cell salts are almost pure lactose. Try to avoid white tablets if the label does not state that they are free of lactose or are low-allergy tablets.
The average daily amount of lactose that people in normal health can handle without the danger of long-term galactose overload problems appears to be less than 10 g or the equivalent of a glass of milk. However, those who have occasional mucus problems or are afflicted with galactose-related disease do well to keep their lactose intake to less than 1 g. While this may prevent further mucus accumulations or other galactose-induced health deterioration, it usually is not sufficient to remove all previously accumulated mucus or to cure related diseases. For this, as well as for lactose allergy, it is often necessary to avoid lactose completely for several months or years.
The skin disease psoriasis is generally perceived to be caused or aggravated by fatty foods and fats must be avoided to cure it. However, earlier this century an American doctor reported to cure psoriasis routinely with an intake of 1 kg of raw butter per week for six weeks and with reduced amounts afterwards. Modern pasteurised butter definitely aggravates psoriasis but raw butter cures it - what is the key difference? Raw butter from free-ranging cows is very high in lipase and pasteurised butter is devoid of it.