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Oriol Sans (English)

Oriol Sans studied economics, advertising and business communication. His professional activity takes place mostly in the world of business and institutional communication. In 1999 he was diagnosed as lactose intolerant and he started devoting a great part of his life to studying and disseminating knowledge about this intolerance. He is presently considered as a world reference on the matter. He writes articles and reports for different communication media and also leads dissemination seminars about this intolerance. In 2003 he founded ADILAC, Asociación de intolerantes a la Lactosa España (, and is currently its president. He also promoted the LIGN (Lactose Intolerance Global Network), a worldwide network whose aim is to establish a connection between all lactose intolerant people in the world. 

Libros de Oriol Sans (English)

  • The milky life

    The practical guide on lactose intolerance  . Lactose intolerance is the inability some people have to digest lactose, the sugar found in milk. It is caused by the absence or a low level of lactase in the small intestine of many people around the world. Typical symptoms of lactose intolerance are, among others, nausea, gas, diarrhea or belly pain, always depending on the amount of lactose the person can tolerate. This books invites you to travel to the universe of someone who is intolerant to lactose. Going through the life of Oriol Sans, president and founder of ADILAC —the Association of lactose intolerant people in Spain—, you will learn about all available information and progress made concerning this food intolerance. Oriol's account of his own experience, as well as his very empathetic attitude will help you to easily understand lactose intolerance from a medical, dietetic and mostly personal point of view. This book includes a questionnaire with 100 questions and answers about lactose intolerance collected by Oriol Sans throughout the years he has devoted to find out different aspects about this intolerance, including product recommendations, diagnosis methods, what to do in a restaurant and so on.

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