- Joined
- Jul 2, 2007
- Messages
- 5,294
Why is it that I can drink dry powdered non-fat milk re-constituted in a glass of water with zero intolerance, but real skim milk or 2% causes intolerance symptoms?
What could the dry powdering process be doing to it that makes it tolerable?
What could the dry powdering process be doing to it that makes it tolerable?