I have dairy sensitivity. Can I still take UltraBalance Protein?
The general answer to this question follows, but please remember to ask your healthcare practitioner this question on your next visit, as each case is individual. Dairy sensitivities may have several causes. Some people have difficulty digesting milk sugar (lactose intolerance) because they lack the enzymes necessary to break down lactose. Since UltraBalance Protein is formulated without milk sugar, it should be suitable or those who are lactose intolerant. Other people have a sensitivity to the proteins in milk. Milk is made up of several different types of protein, with casein being a common allergen. Another milk protein known to be much less sensitizing is beta lactalbumin, which is the protein source in UltraBalance Protein. Since intact protein in general is more sensitizing than partially hydrolyzed (digested) protein, the beta lactalbumin in UltraBalance Protein is hydrolyzed, making it even less likely to cause symptoms for you. A good rule of thumb is that if you can consume
