by Sarah Pope MGA | Affiliate links

Lactose is a sugar found in abundance in dairy milk whether whole, lowfat or skim. It is also found in large amounts in human breastmilk.

There is about 25% less lactose in goat milk compared with fluid milk from cows.

According to the National Institutes of Health, about 65% of the human population suffers from lactose intolerance, which is a reduced ability to digest this double sugar after infancy. (1) 

If you are one of these people, you might be someone who purchases containers of commercial milk labeled “lactose free”.

Others who might purchase this type of product are those seeking to reduce carbs or eliminate sugar from the diet such as diabetics or those who espouse a ketogenic diet.

The Truth About Lactose Free Milk 

I first realized the surprising truth about lactose free milk a few years ago when I was on the GAPS diet.

Since lactose is a disaccharide sugar, it is not included in the legal food list. Only fruit and honey are allowed.

So, I switched off of liquid milk and only consumed 24 hour kefir and yogurt instead. Fermenting for a full 24 hours eliminates all the lactose. No commercial brands are fermented for 24 hours, by the way.

But, I really missed milk making my homemade lattes! Nondairy milks just didn’t do it for me. I didn’t find the flavor and consistency change as enjoyable.

At this point, I began checking labels for organic lactose free milk at the store to see if it might work in small amounts making the occasional latte.

I was shocked to discover that lactose free milk has the exact same amount of milk sugar as regular milk!

This includes a popular brand whose cartons are boldly labeled “100% lactose free”.

See the label in the picture above of a widely available brand of lactose free milk. Compare it to the same brand below for regular milk.

The macronutrient amount for carbs and sugar are exactly the same!