Does lactose intolerance ever go away?

Dear patients, friends and acquaintances, dear readers,


After the positive feedback on the first newsletter, you motivated me to continue to express myself on medical topics. I hope that with this second newsletter I can encourage you to take a critical look at what the media are selling to us as "truth". There are always two sides, make up your own mind. This second newsletter at hand deals with food intolerance and joint problems. Both can belong together, but do not have to be.

What is new is that those who have received the newsletter can subscribe to it free of charge directly via the website. You will also receive the newsletter, which appears every two months, directly by email.


I hope you enjoy reading it.

Your dr. M. tank




Our topics


Milk is healthy - and other fairy tales

"You are what you eat!" we were persuaded for years. But nobody worried whether what we eat would be consumed. The saying actually has to be: "You are what you take in". Lactose, fructose, sorbitol, histamine and glutamate - there are proven intolerances for all of these substances. more

Milk hasn't been milk for a long time

Milk has long ceased to be pure nature, even if the CMA and our farmers want us to believe it. A remarkable article appeared in the weekly newspaper "Die Zeit" on January 29, 2009. more


Causes of joint problems - it is not always the joint

Everyone knows joint problems. Osteoarthritis, rheumatism and gout are diagnoses that are often accepted. You can do something about it. The decisive question is what is the cause and what is the trigger? more








Milk is healthy - and other fairy tales

"You are what you eat!" we were persuaded for years. But nobody worried whether what we eat would be consumed. The saying actually has to be: "You are what you take in". Lactose, fructose, sorbitol, histamine and glutamate - there are proven intolerances for all of these substances.



Nobody would think of filling up their petrol engine with diesel. Gasoline and diesel are both high-energy flammable liquids, but the diesel engine does not run on gasoline and vice versa. So food is not generally healthy or unhealthy, but requires individual consideration.

Adults consume more than 1 kg of solid food per day. This is broken down and absorbed in the mouth, stomach, and small and large intestines. Nutritionists and doctors are mostly only interested in the composition of protein, carbohydrates, fats as energy carriers and vitamins, fiber, trace elements and minerals as necessary accessories. Only recently has the tolerance of food been taken into consideration. Until now, the main focus was on the preparation when it came to making a food edible and the ingredients accessible, it is now increasingly recognized that intolerance and allergies play an important role.


Allergy or intolerance?

Allergies are characterized by the fact that even a small amount of a substance triggers a maximum reaction by releasing messenger substances, which in the worst case can be fatal. Intolerance, however, is "dose-dependent" and not acutely not life-threatening. A little does little harm, a lot does a lot. This article will talk about incompatibilities.

Intolerance is usually based on the fact that one or more components of the food cannot be processed, ingested or detoxified. The unprocessed substance (s), individually or as a combination, trigger reactions in the digestive tract. Food intolerances can be diverse and can often be treated. Blood tests often reveal more alleged problem foods than are actually there. Not everything we make antibodies to is actually relevant to problems. More on this in another newsletter.

Typical intolerances should be mentioned here, which "conventional medicine" also accepts. It is always necessary to avoid foods that cannot be tolerated. Human sensitivity can change and the list of foods to avoid can often be shortened. But the fact remains: if you suffer from an intolerance, you should omit the food in question. At least until a treatment has worked.


Test procedure

Tests are now available for most intolerances. The test person is given the substance to be tested and the reaction is then observed. For some substances there are also chemical-physical tests with which, for example, metabolic products can be detected. In my view, a positive stress test is for one currently existing Proof of incompatibility. However, the tests are so insensitive that many incompatibilities are not detected. For this reason, such incompatibilities can sometimes be detected with biological test methods (Applied Kinesiology, IST-EAV), even if the "conventional medical" tests attest normal results.

Since intolerances are not only genetically predetermined, but are often triggered by inflammation, infections, allergies or poisoning and medication, the symptoms can often be improved or completely disappeared by suitable measures.


Milk sugar intolerance

The best-known example of a food intolerance is lactose intolerance. People who are lactose intolerant cannot break down the lactose contained in milk. Milk sugar (lactose) is a double sugar that has to be separated into its two sub-units (glucose and galactose) in order to be used in the intestine. There is also an enzyme in the small intestine called lactase that fulfills this function.

While infants have enough of this enzyme, the formation of the enzyme wanes with increasing age.

In mammals, only infants get milk under natural conditions. When the animals get bigger, they eat "normal" food, that is, vegetable and / or animal food. This is actually the same with humans. But at some point we learned the art of rearing cattle and then had enough meat as well as milk. Since the achievement of producing milk came about relatively recently in evolutionary terms (it is assumed that it was around 8,000 years ago), our genetics have only been able to adapt to a few people. Even if it is scientifically asserted that around 15% of people in Germany are lactose intolerant, the truth based on the experience from my practice is around 85%. Such a number should lead to milk and dairy products actually being banned or at least given warnings, but that would not be politically enforceable.

Possible symptoms of lactose intolerance are, as with all other intolerances listed here, digestive problems with flatulence, abdominal cramps, diarrhea, bloating, tiredness after eating, palpitations, but also constipation. A runny nose, cough and mucus in the airways after eating can also be signs of intolerance.

In contrast to lactose intolerance, milk protein allergies are much rarer. Less than 1% suffer from it in adulthood. Milk protein allergies in children are anything but rare, with a frequency between 0.5% and 7%. A large percentage of them lose themselves into adolescence. The cause is said to be maturation of the intestine, but more likely it is maturation of the immune system.

People with lactose intolerance tolerate dairy products worse the more lactose they contain. Since some bacteria can break down lactose, cheese that has matured for a long time (hard cheese, e.g. Parmesan) is better tolerated than cream cheese. Fermented dairy products such as yogurt and kefir are lower in lactose than quark, whole milk or cream. Because lactose is used as a filler in the pharmaceutical industry, corresponding drugs can lose their effectiveness in sensitive people. Lactose is not a food additive and therefore does not have an E number. In the inventive food industry, a "whey product", "milk product", "milk preparation with one type of sugar" is often made out of it. Read carefully what you are buying, it doesn't always say lactose. Lactose-free milk products are largely freed from milk sugar by adding lactase. A remainder of 0.1% is accepted and, in my experience, does not do any harm.

Various companies offer a variety of dairy products based on lactose-free milk. The best known is "Minus-L". The products can already be found in well-stocked supermarkets and are not significantly more expensive than their lactose-containing counterparts. For those affected there is the enzyme "lactase" in the pharmacy. Under the name "Laktrase" you get 100 capsules with 3300 units of the enzyme for about 15 €. Before enjoying ice cream, milk coffee or cream sauce, etc., a capsule is taken and then breaks down the lactose.


Fructose intolerance (fructose intolerance)

is common in Central Europe and is given as 30 - 40%. People with fructose intolerance have a limited ability to absorb fructose because the transport mechanism in the intestinal wall only functions to a limited extent. Large amounts of fructose then lead to digestive disorders such as flatulence, diarrhea, abdominal pain and, in the long run, to irritable bowel, irritable stomach, reflux, nutrient deficiency syndromes, chronic fatigue, poor performance and joint problems.

Fructose is increasingly found in sweet fruits, especially when they are dried. Raisins, prunes, etc. should definitely be avoided. But honey and jam also have a high fructose content.


Sorbitol intolerance

Sorbitol, an industrial sugar whose metabolism does not require insulin in the body and which is therefore particularly used in diabetic food and diet products, is converted into fructose in the body. This is why people with fructose intolerance do not tolerate sorbitol well. Pay attention to the labeling E 420, Sorbitol, Glucitol. Everything denotes the same substance. Because sorbitol does not cause tooth decay (unlike glucose), it is used in children's sweets. It is marketed with a logo (tooth manikin) in the "tooth-protecting campaign". Give your children carrots in between and ensure good dental hygiene.


Histamine intolerance

Histamine is an endogenous messenger substance that plays a role especially in allergies. It is broken down by an enzyme called DAO. If the enzyme is missing or its function is impaired, the messenger substance is not broken down in time and works for too long. If you need to take medication, talk to your doctor! The enzyme function can be inhibited by drugs (especially hormone preparations!), Alcohol and intestinal infections. Headache, reddening of the skin, palpitations, hives, asthma and a feeling of heat can be possible consequences. Since bacteria can also form the messenger substance, foods such as blue cheese, red wine, smoked meat and canned fish are sometimes very rich in histamine and lead to symptoms when consumed. Vitamin B6 and manganese support the function of the DAO and can be used to alleviate symptoms.


Glutamate intolerance

Glutamate is the salt of glutamic acid. Glutamic acid is an amino acid that is produced in our body as levorotatory L-glutamic acid. It serves as an exciting neurotransmitter (messenger substance), is important for generating energy from carbohydrates and helps detoxification by binding ammonia. Various salts are used as flavor enhancers in the food industry. Glutamate triggers the umami taste. In addition to bitter, salty, sweet and sour, there is this fifth, little-known, taste quality with the Japanese name "umami".

Glutamate is considered to be harmful to health for certain people and is seen by committed circles as the cause of a wide variety of clinical pictures. Most of the allegations are based on animal testing. Glutamate is said to trigger a special form of glaucoma and also damage the retina of the eye directly. It is seen as an addictive substance that induces hunger, causes arousal and can at least worsen brain damage. In addition, it is said to be the cause of the "China Restaurant Syndrome", which can be associated with gastrointestinal problems, skin reddening, feeling hot and circulatory problems. Around a quarter of all people reportedly react to a meal containing glutamate in an Asian restaurant with such symptoms. Serious studies have not been able to prove a connection between the symptoms and glutamate alone. Combinations of certain spices with glutamate may be responsible. However, there is evidence that high doses of glutamate impair the nervous system.


In Germany, glutamate is banned in baby food, but is that safe for adults?

In my practice I do see patients who react to glutamate. That is why you should always consider whether canned and flavor-enhanced foods should be consumed. Glutamate can be found in many canned foods, sachet soups and in potato chips, peanut flips, etc. Meat products that are shrink-wrapped and preserved always contain flavor enhancers. One of the following information is usually found on the packaging: sodium glutamate, potassium glutamate, calcium glutamate, monosodium glutamate, monosodium glutamate, sodium monoglutamate, sodium monoglutamate, potassium glutamate, magnesium diglutamate. Glutamates are labeled with the E numbers E 621 to E 625.


Avoiding the appropriate foods helps and is important. Accompanying factors need to be identified and addressed.

Read the labels on packaged foods carefully. The industry tries to circumvent clear information by using misleading names, but at least the rule has prevailed that the substances must be indicated in the order of their frequency. What is at the front contains most of the content; the further back a substance is in the list, the lower its proportion. Substances that you cannot process and that trigger reactions must be avoided. It is always best not to use packaged and processed foods, but to prepare fresh ingredients yourself.


The following applies to all intolerances: it's the dose that counts.

If, for example, a glass of white coffee does not yet have a noticeable effect, it can make the entire human system more susceptible. The individually tolerated dose changes with the load. On vacation without stress, we can endure more than on days when we don't know where our heads are. And that's why you shouldn't strain your bowels, especially on stress days.

to overview







Milk hasn't been milk for a long time

Milk has long ceased to be pure nature, even if the CMA and our farmers want us to believe it. A remarkable article appeared in the weekly newspaper "Die Zeit" on January 29, 2009.





Our dairy cows from industrial milk production today have to eat 50,000 kcal per day in order to be able to produce a milk yield of up to 50 liters per day. This amount of energy cannot be consumed with natural nutrition, i.e. grass and straw. That's why cows get concentrated feed. That is silage, fermented plants, often corn, enriched with protein, fats, minerals and vitamins. This has nothing to do with the natural diet, but it provides concentrated calories.

Cheesemakers can tell the difference between milk from a naturally fed cow and industrial milk. Cheeses owe their taste to the milk and its components. And what the cow eats ends up in the milk. Ultimately, all fortification of the feed cannot reach the quality of fresh grass and herbs. That is why only organically produced milk can be used as the starting product for high-quality cheese. And you can taste that.

What we buy in the supermarket is the mixed milk from an entire region. And if it's not "organic", then the quality is also inferior. Inferior in terms of the content of valuable unsaturated fatty acids, minerals and secondary substances. Fat and protein content are the same. But not all fat is the same. And milk is not just milk.


Genetic engineering in milk?

In an Austrian study, mice were fed milk from cows that were fed GM maize. Their offspring were slimmer and more susceptible than those of mice fed milk from cows fed without genetic engineering. It has not yet been clarified whether the results can be transferred to humans. It is only important that this genetic material also gets into humans through the feeding of animals with genetically modified plants. What it is doing there is still unclear.

to overview






Causes of joint problems - it is not always the joint

Everyone knows joint problems. Osteoarthritis, rheumatism and gout are diagnoses that are often accepted. You can do something about it. The decisive question is what is the cause and what is the trigger







The trigger and cause are different things

Functional disorders due to new stresses can turn a chronically subliminally inflamed joint into an acute one. New shoes, new insoles, a new training exercise can do the job trigger, but not be the cause. A new bicycle with a different seating position, a rowing machine with an incorrectly adjusted stretcher, a new desk chair or another change in the workplace can cause pain due to an unfamiliar load.

It is important to inquire about and investigate all possibilities. Physiotherapy and insole care, bite correction are only accompanying but sensible measures. It is more important to treat the underlying disease. A detailed survey of the patient helps to establish connections that the person concerned does not recognize himself. Infections take weeks, dental materials sometimes months, until they have a corresponding effect. When asked exactly, it often turns out that the infection, the dental treatment, the vacation and that it only started to hurt afterwards.

It is important to understand that the PC, the desk chair or the new sports equipment are not the cause of the complaints, but are only triggers. The real cause is a previously damaged body that is only now no longer able to cope with this stress. The unrecognized inflammation or chronic infection, allergy affecting the entire body is the crucial factor to be treated.

Treating the cause does not mean suppressing inflammation with medication, making a sitting position more bearable with a new desk chair or supporting it with a bandage, but rather tackling the factor that puts a strain on the entire human system. In the event of an accident or an acute sports injury, it's easy. The joint has been sore since this trauma and something happened. X-rays, ultrasound examinations, magnetic resonance tomography often show a visible correlate of the injury. A torn muscle fiber, a bruise, a torn meniscus, a broken bone are clear diagnoses and should be treated accordingly. The situation is different when pain occurs as a result of stress.


Wear reduces the resilience

As we age, our joints wear out. Depending on the exposure to heavy physical work or sport, some joints are more likely to be affected than others. After gardening, after a new exercise in sports, after a strenuous hike on vacation, your knee, foot and shoulder suddenly hurt. This one burden was precisely the "drop too much that broke the barrel."
But why is that happening right now, after this stress?


The typical course

The orthopedic surgeon, who was visited a few days later, examines, x-rays, prescribes anti-inflammatory painkillers and says that the patient is overworked. If the symptoms do not go away soon, physiotherapy is prescribed. If it is still not better, a cortisone injection or acupuncture can be used as an attempt at treatment. If the symptoms persist, an MRI scan is carried out and, if nothing can be seen, a blood test may be carried out. The aim of the investigation is to find a cause. A positive rheumatoid factor is then interpreted as the cause, and the worn cartilage in the joint becomes the culprit.

But - is it that simple? Rheumatoid factor occurs in many people who do not have rheumatism, and many people with inflammatory joint problems do not have rheumatoid factor in their blood. The search for infections in the blood is also often unsuccessful, although the idea is correct. Is the worn cartilage to blame for the discomfort? In my experience, x-ray findings are often treated and not people. There are joints in which there is little cartilage and which hardly cause any discomfort. On the other hand, we see patients with minimal changes who complain of massive discomfort.


Surgery - a solution?

Sometimes damage to the internal structures is found in large joints. The meniscus can be roughened or torn, the articular cartilage uneven or partially worn. Although this structural damage is present, it is often not the cause of the symptoms. If there is any wear and tear in the joint, surgery is often recommended. The operation with the removal of the broken part of the meniscus and the smoothing of the cartilage and the removal of fatty tissue from the knee bring the orthopedic surgeon money, but often not the patient the desired freedom from symptoms. Existing wear and tear or damage to the internal knee structures is not always the problem root cause for the complaints. But what then?


A precise anamnesis brings clarity

First of all, it is important to clarify how the joint complaints occurred and whether the complaints are only in one joint or whether several joints are involved. If someone has been in an accident or has an injury since a single joint has been causing problems, a structural cause is likely and surgery could potentially help.
If the joint problems occurred after exercise and if anti-inflammatory agents such as ibuprofen or diclofenac bring little improvement, the cause is usually different.


Hidden infections can cause joint problems

A large number of infections in the body can exist chronically, so they no longer cause acute complaints and still lead to inflammation of all the inner joint membranes (medical synovia). In the event of overload, a previously damaged (e.g. previously operated) joint or a particularly stressed joint will react with an irritation due to the infection, i.e. an inflammation. This can be so strong that synovial fluid collects and the joint swells that it turns red and can hardly be moved. The cause is not the wear and tear, but the infection. The infection triggers a subliminal inflammation in the joint, which only becomes manifest when mechanical stress is added. The exposure for "normal" conditions can be rather low. But it is too much for the joint in its situation.
Chronic infections are only found in rare cases with the usual blood tests paid for by statutory health insurance companies.

Even if the orthopedic surgeon or general practitioner searches specifically for it in the blood, in the vast majority of cases he will not find a result. In my experience, only a biological method such as applied kinesiology, IST-EAV according to Fonk or a special blood test, a so-called LTT (lymphocyte transformation test) can help. With these test procedures a diagnosis is possible in most cases. However, this blood test costs around € 100 per pathogen and is only paid for by private sponsors. Experience has shown in hundreds of cases that with treatment of the chronic infection the joint problems disappear without the need for an operation. Even in rheumatism patients, the rheumatoid drugs could be reduced or discontinued because for the first time the cause was treated rather than the symptom.
Rheumatism patients almost always have several chronic infections at the same time and often allergies to tooth material, implants or contact lenses.


Which infections are possible?

Intestinal infections that have made themselves felt as diarrhea can be caused by pathogens that also cause joint problems. They often occur when traveling abroad. The joints only react weeks after the actual infection, when the disease has become chronic and the initial symptoms are no longer present or have been greatly reduced. The transmission can be promoted by poor hygiene in food storage and preparation. Insect bites also transmit pathogens that can cause joint problems.

New partnerships, but also beach holidays or sauna weekends are suspect of infection. Chlamydia trachomatis, a mostly sexually transmitted pathogen, can also survive in swimming pools and whirlpools and be transmitted there. These infections are often silent. Only about 30% of those infected show acute symptoms such as itching, discharge from the vagina or urethra. Long-term consequences can be infertility, pain during sexual intercourse and joint problems. Children who have never been sexually active can also become infected in public baths. In my practice I have seen several children between the ages of 6 and 11 who, without ever having had sexual contact, had an activation of their immune system against the pathogen in their blood. Certain lung infections, sore throats, or liver infections can cause joint inflammation. Viral infections can cause joint problems and are usually neither diagnosed nor treated.


Chronic inflammation affects the whole body, including joints

Chronic tooth inflammation, often on treated teeth, does not have to cause toothache. But they can trigger muscle and joint problems. Doctors and dentists working biologically are called upon to examine the teeth. The typical x-ray and the knock and cold test only provide an indication in a few cases. A special examination, the SpiralCT, a computed tomographic examination, is often more successful, but not covered by health insurance. Such an inflammation can be caused by bacteria under fillings, caries, gingival pockets, but also by tooth material incompatibilities with the filling material or the adhesives. Plastics are more often the trigger than metallic materials. A bad bite, especially after dental treatment, can lead to increased pressure on individual teeth and trigger inflammation there. A simple grinding measure often brings quick success.

Chronic foci of inflammation can also be found in the tonsils, in the paranasal sinuses or in the lungs. Years after their formation, scars can suddenly form interference fields and trigger pain.


The trigger and cause are different things

The inflammations, infections and scars just described are CAUSES. Our body can compensate for many disorders for a long time. Often only a new additional burden (TRIGGER) from the chronic subliminal complaints becomes an acute problem. It is not only necessary to treat this trigger in order to bring the body back into a state in which it can cope with the strain. Rather, through targeted treatment of the CAUSES, the basic condition of the complaints can be eliminated. This is not always possible without an operation, but much more often than most (surgical) orthopedic surgeons think.

to overview