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it highly unappetizing, so you don't have to worry that you might drink it by mistake.

Some cannot tolerate milk and cheese, but have no difficulties with yogurt, kefir or other fermented dairy products. The reason? Friendly bacteria predigest the long molecules contained in these foods.

"Ghee", or clarified butter, is also well tolerated by lactose intolerant people, because it does not contain the milk elements that are most likely to cause allergies.

Cultured butter is made from cream that has been inoculated with friendly bacteria and it is more digestible than regular butter. However, it is only available in health food stores, gourmet supermarkets or from on-line vendors.

Goat and/or sheep dairy products, especially yogurt, are generally easier to digest than those from cows.

Soy milk and soy cheese are not viable alternatives, in spite of their current popularity. Soy has been implicated in a number of health conditions, such as hypothyroidism and other dysfunctions related to nutritional deficiencies. For these and other reasons, soy is best consumed only occasionally and in small quantities.

Dark leafy vegetables, fish, root vegetables and legumes provide plenty of calcium in a form that is actually easier to absorb than calcium from dairy. Sardines, kale, collard greens and sesame seeds actually contain more calcium, by weight, than dairy products. These foods, when consumed on a regular basis, can provide us with the nutrients we need for health and longevity and yet, without the challenges involved with regular consumption of dairy foods.

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