After weaning, an estimated 65% of humans worldwide, including up to 50 million Americans, decrease their production of lactase. Lactase is produced by the cells that line the small intestine. It is necessary for the digestion of lactose, the main carbohydrate in milk.

Without sufficient lactase, consumption of significant amounts of milk and milk products (including, but not limited to, butter, cheese, ice cream, sour cream and yogurt) can yield unfortunate results.*

Those with the condition can still enjoy milk products by popping products like Lactaid, essentially the lactase enzyme in a pill or chewable tablet.

Or, they can look for lactose-free products. So far, there’s good availability of lactose-free milk. Lactose-free yogurt is just beginning to trickle out.

*In 30 minutes to two hours after consuming lactose, symptoms can include abdominal pain, bloating, cramps, diarrhea, gas and nausea.
Green Valley produces plain and flavored lactose-free yogurt and kefir, plus sour cream.

Clemmy’s makes a delicious line of ice cream that is lactose-free, sugar-free and gluten-free.

But both have limited distribution. The best way to get them into your store is to beg your store manager, and rally others to do the same.

Yoplait Lactose Free Yogurt

The good news for yogurt lovers is that Yoplait, a national brand with great distribution, has just introduced Yoplait Lactose Free yogurt in Cherry, Peach, Strawberry and Vanilla. (We wish they’d add a plain yogurt, which can be used in so many ways, including as a sour cream substitute.)

You can enjoy the lactose-free yogurt straight from the container or use it in recipes from yogurt parfaits and frozen yogurt pops to smoothies and baked goods. Head to the brand website for recipes.

And head to your grocer to pick up a bunch.

About Lactose Intolerance

Thirty to 50 million Americans—adults and children—are lactose intolerant. The disorder affects some populations more than others:

A few weeks ago, our Top Pick Of The Week was kale chips from Rhythm Superfoods. We also included a recipe for making kale chips at home.

Dark, leafy kale is one of the most highly nutritious vegetables, with powerful antioxidant and anti-inflammatory properties. It is part of the Brassicaceae botanical family, the group of cruciferous cancer-fighters that also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, horseradish, kohlrabi, mustard greens and radishes.

Kale is a descendent of wild cabbage, native to Europe and Asia Minor. It has been cultivated since around 2000 B.C.E.

Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. It was introduced to Canada by Russian traders, and then to the U.S., in the 19th century [source: Wikipedia].

Because kale is so prolific and easy to grow, during World War II in England, citizens were encouraged to grow it in their victory gardens.

In the U.S. in the same century, kale was known only in its ornamental version, as a garden plant.

In 2007, food writer Melissa Clark sparked the American raw kale salad trend among foodies and health-conscious eaters after eating a kale salad at a Brooklyn restaurant [source].

Although it’s flavorful and good for us, Americans don’t eat much kale. It’s available year-round, so try it. It just may become a family favorite.

The recipe follows, but first:

> National Kale Day is celebrated on the first Wednesday of October.

> Do you know the different types of kale? Check them out.

> Below: different ways to enjoy kale.

> Make kale chips in the microwave.

> The history of kale is also below.

> A recipe for Garlic Braised Kale & Sundried Tomatoes is below.

> How about some kale popcorn?

> And some easy microwave kale chips?
 
> Find more of our favorite vegetable recipes by pulling down the menu in the right column.
 
 
RECIPE: GARLIC-BRAISED KALE & SUNDRIED TOMATOES

Ingredients

 
Preparation

1. Place a small amount of oil, garlic and onion in a deep skillet or wok and turn heat to medium. When the onions begin to sizzle, add a generous pinch of salt and pico de gallo seasoning, and sauté for about 2 minutes.

2. Stir in sundried tomatoes. Stir diced kale into skillet with lemon zest. Season to taste with salt and sauté for 2 minutes.
 
3. Add water and rice wine vinegar, cover and reduce heat to low. Cook until kale is quite wilted and a deep green, about 8 minutes.

4. Remove from heat and stir in vinegar. Transfer to a serving plate and garnish with hazelnuts.
 
 
HOW TO BUY, STORE & USE KALE

Look for kale with firm, deeply colored leaves and moist stems. To store, wrap the leaves in a damp paper towel (don’t wash before storing), tuck it into a plastic bag and place it in your refrigerator’s crisper.

[1] Lacinato kale is also called black Tuscanand dinosaur kale (photo © Good Eggs).

[2] Sundried tomatoes are combined with kale in the recipe below (photo © Bella Sun Luci).

[3] Don’t forget the garlic (photo © TijanaDrndaski | Unsplash).

[4] Lemon zest perks up the recipe (photo © Sunkist).

*This is a blend of chile peppers and salt. You can substitute red pepper flakes and adjust the salt to taste.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

For added Irishness and deliciousness, we added some Bailey’s Irish Cream Liqueur to the frosting.

GUINNESS CHOCOLATE CUPCAKES RECIPE

Ingredients

Buttercream Icing

 
*You can pulse table sugar in a food processor.

Preparation

1. Preheat oven to 320°F.

2. Cream butter, sugar, vanilla and Bailey’s.

3. Combine all the dry ingredients; blend in egg, Guinness and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 to 20 minutes. Let cool.

4. For the buttercream icing, beat the butter and confectioners’ sugar until soft and creamy. Add two drops green food coloring and stir until combined. Ice cooled cupcakes. Garnish as desired with sprinkles or sanding sugar.

Find more of our favorite cupcake recipes.
  

Panko is actually bread “flakes” rather than breadcrumbs. The difference is that conventional bread crumbs are ground into tiny bits, while panko are small flakes.

Panko are made from specially baked, oblong, crustless loaves. The larger and lighter flakes produced coat the food without “packing” like regular bread crumbs. They allow foods to stay crispier longer.

Panko can be used with baked or fried foods. Kikkoman Panko Bread Crumbs are unseasoned, making them perfect for sweet recipes, too.

You can find panko in the Asian products section of many supermarkets; at all Asian food markets; and online. Kikkoman panko breadcrumbs are certified kosher by OU.
 
Panko “Crunch It Up” Recipe Contest

Enter your original recipe by March 26th, 2012. It can be an appetizer, side dish, main dish or dessert, as long as it’s creative, delicious and original.

The winner in each category will receive a $1,000 prize and the winning recipes will be added to Kikkoman’s recipe database.

Here are the contest guidelines for the recipe contest.

Go forth and crunch!

In North America, “kebab” is a shortcut for skewered meat chunks that are grilled or roasted. The term is more properly “shish kebab,” shish being the Armenian word for skewer. (Thus, “fruit kebab,” “vegetable kebab” and other non-roasted-meat kebabs are misnomers. Use the word “skewer” instead.)

If there is no qualification, shish kebab is made with lamb, the leading meat in the Middle East.

While lamb roasts, stews and other preparations are common in Ireland, Justin O’Connor, Executive Chef at the Guinness Storehouse, designed this Mediterranean-inspired lamb kebabs recipe for St. Patrick’s Day. It will be featured at the Guinness Storehouse restaurant in Dublin. If it’s good for Guinness on St. Patrick’s Day, it’s good for everyone!

The lamb can be oven-roasted or grilled.

GUINNESS-MARINATED LAMB KEBABS RECIPE

Ingredients

 
Ingredients For Marinade

Ingredients For Minted Yogurt

 
Preparation

1. Slice Meat. Slice the loin into 8 pieces; cube and marinate overnight in a fridge.

2. Slice Vegetables. Dice the peppers, wedge the onions, season and coat in olive oil. Add to the marinating lamb and continue to marinate for 2 to 3 hours. Prior to cooking, preheat oven to 360°F.

3. Skewer. Skewer the lamb and vegetables evenly onto 4 skewers. To cook, place in the oven for 8 minutes or char grill until evenly cooked.

4. Plate. Serve the skewers with couscous, vegetables of choice and a bowl of minted yogurt. Use extra mint leaves (from the minted yogurt) to garnish the couscous. Dried apricots are another Middle Eastern-inspired choice.

Do You Know Your Lamb Cuts?

Take a look at our Lovely Lamb Glossary.