Are You Really Lactose Intolerant ??!!

If you’ve ever felt bloated, uneasy, or uncomfortable after a glass of milk, you’re not alone.For years, we’ve been told that these symptoms mean: lactose intolerance. But what if that’s not the full story?
We’ve met countless people who believed they had to give up milk, only to find they could enjoy ours without any of the discomfort.

So what’s really going on?
Many milk brands today are optimized not for health, but for shelf life, appearance, and profit margins. The result? A product that looks creamy and thick—but not because it’s naturally that way.Common additives in commercial milk include:-Calcium carbonate – added to give milk a richer, creamier texture, but it’s essentially powdered chalk. Guar gum and carrageenan—used to thicken and emulsify the milk but can irritate the gut lining and trigger bloating.

These ingredients are not inherently “dairy,” and for many people, they’re the real reason behind digestive distress, not the lactose itself.

Lactose is a naturally occurring sugar found in milk. Some people genuinely lack the enzyme lactase, which is needed to break it down—this is true lactose intolerance, and it affects a portion of the population.
But what we see increasingly is a misdiagnosis.

A study published in the Journal of Clinical Gastroenterology found that up to 70% of self-reported lactose intolerance cases were actually non-lactose-related gastrointestinal issues.
Research from the World Health Organization (WHO) and Food and Agriculture Organization (FAO) warns against aflatoxin M1, a contaminant in milk from moldy animal feed, which can lead to liver damage and immune suppression.
Many large dairies treat cows with antibiotics without strict monitoring, which can leave trace residues in your milk—another cause of gut irritation and long-term health concerns.

Why Too Good Milk Feels Different

Every batch of our milk is rigorously tested for antibiotics and aflatoxins, with aflatoxin levels lower than even the European Union’s limit.
We never use calcium carbonate, guar gum, carrageenan, or modified starch to fake texture.
We pay our farmers more to ensure ethical practices, healthy cows, and zero compromise on milk quality.
This is whole milk as nature intended. No fillers, no shortcuts, and no hidden irritants.

Still Think You’re Lactose Intolerant?

Try Too Good Whole Milk for a week. You may just discover it’s not the lactose—it’s the junk that’s been sneaking into your glass all along.

Milk should be milk. And Too Good is proof of that.

References
¹ Di Rienzo, T. et al. (2013). Lactose intolerance: from diagnosis to correct management. European Review for Medical and Pharmacological Sciences, 17(Suppl 2), 18–25.
² WHO/FAO (2004). Evaluation of certain mycotoxins in food. WHO Technical Report Series 906.
³ Elmore, A.R. (2003). Final report on the safety assessment of carrageenan and poligeenan. International Journal of Toxicology, 21(Suppl 3), 1–38.