We ate our final dinner in Australia at a very nice restaurant in Brisbane called Circa. I had an excellent venison pie with a McLaren Shiraz followed by a rice pudding with gingerbread for dessert. The service was stellar and the food decadent - the host practically ran to hold the door open for us on our way out!
This entire trip Ryan's lactose intolerance has asserted itself, most recently in his inability to eat the complimentary creme brule at Circa. He has also established that Lactaid Plus pills don't really do much to help the situation. Dairy products can readily be made lactose free, but generally are not. Since he works in the food industry, thee has been much discussion of the market potential of a diversified selection of lactose free products. I initially disputed the orcelsnce of this dysfunction, but as it turns out those with lactose intolerance are in the majority and those with a tolerance would be more correctly described as having abnormal lactase persistence. Lactase is the enzyme in your digestive system that allows digestion of lactose. During normal mammilian weaning, the production of lactase is switched off genetically causing milk to make the offspring ill. Due to a genetic mutation hundreds of years ago, likely in Europe or the Middle East, many people fro!
m these regions produce lactase throughout their lives. Nearly all Asian, African, Australian, and American natives are "lactose intolerant." The lack of dairy in the cuisines of these regions is quite evident, so apparently there may be a market for lactose free dairy products after all!