In Recognition of June as National Dairy Month, Cabot® Creamery Cooperative Presents Two Free Webinars on 'Living With Lactose Intolerance: Tips & Tools For a Symptom Free Life'

Jun 15, 2010, 09:49 ET from Cabot Creamery Cooperative

CABOT, Vt., June 15/PRNewswire/ --  Nearly 50 million Americans suffer from lactose intolerance* - the inability to digest lactose, a sugar found in many milk products that often leads to painful stomach cramps, bloating and other discomfort.  With so many people affected by lactose intolerance, and in recognition of June as National Dairy Month, the Farm Family owners of Cabot Creamery Cooperative are offering two free webinars to help lactose intolerance sufferers cope with the effects of this often misunderstood condition.

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The webinars, Living With Lactose Intolerance: Tips & Tools For A Symptom Free Life, are presented by Registered Dietitian and Culinary and Nutrition Communications Expert Robin Plotkin, and will run approximately 30 minutes (with additional time for questions), covering a wide range of topics including:

  • How do you know if you are lactose intolerant?
  • What are the key nutrients that may be missing in your diet?
  • How does lactose intolerance affect your overall health?
  • Tips to improve your diet and enjoy eating again.

The webinars are scheduled for Wednesday, June 16 at 8 pm (EDT) and Wednesday, June 23 at 11:00 am (EDT).  To register, go to:  Space is limited for both webinars so early registration is advised.

"Living with lactose intolerance does not have to be a struggle," Plotkin says.  "In fact, most individuals are able to tolerate more lactose than they think. It just takes a bit of guidance to overcome most of the challenges."

"Being mindful of a lactose intolerant diet does not mean you have to avoid all foods that contain dairy.  For example, you may not be able to eat certain types of cheese. However, a product such as Cabot Cheddar Cheese contains no lactose and can be healthy and nutritious part of the diet."  Plotkin also notes, "It's really just a balancing act to determine what foods work for you and in what amounts."

These webinars will help you gain a better understanding of the challenges of being lactose intolerant and of how you can overcome those challenges in order to enjoy more foods and lead a happier life.

Plotkin has been in the business and science of food for 25 years, maintaining a passion for healthy foods, the culinary arts and nutrition throughout her career in the food service industry.  After earning degrees at the University of Missouri-Columbia and Texas Women's University, she began her dietetics career in hospital kitchens and in community nutrition programming. She continues to provide nutrition and food information to consumers via hands-on culinary workshops. Robin, who is lactose intolerant herself, resides in Dallas with her husband, son and two rescue dogs.

Cabot Creamery Health, Culinary and Education Programs Manager Sara Wing, RD, is also actively involved in the program. "We're conducting these webinars in June because it's National Dairy Month," she says.  "It's the perfect time of year to remind consumers of the importance of dairy in their diets, as well as to support and help those who suffer from lactose intolerance, which can be a frustrating and challenging condition to cope with.  Through these webinars, we hope to educate consumers on the benefits of keeping dairy in their diets, and to offer helpful hints, like the fact that Cabot's cheddar cheese is lactose free.  That's something everyone can live with!"

*Sources:, The United States Department of Health and Human Services, and The Centers For Disease Control and Prevention.


Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit

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Contact: Bob Schiers

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SOURCE Cabot Creamery Cooperative