From what you describe you are in need of Medical Nutrition Therapy from a Registered Dietitian. This site, our experts and our members are not able to provide the nutrition assessment and nutrition interventions needed to meet your goals. Please ask your health care provider for a referral to see a Registered Dietitian in your area who can help with meal plans, reading labels, meeting needs through other foods, etc.
Then use our SP site to monitor your food intake, track your goals, and for ongoing support and encouragement.
Thanks for all the answers. I have Secondary Progressive Multiple Sclerosis. I am bed/wheelchair bound. My foods have to be ground to a baby food texture or a soft mechanical type diet.
I was asked to participate in a DNA test group to see if we have anything in common. During that testing I was found to have Galactosemia. That means my body does not have the gene that digests milk or milk components. Never liked milk anyway. My liver is being affected by my having milk. Not much of a milk drinker. My issue seems to come from buying products that say lactose free but if you read the ingredient list, there are things that are made from milk listed. Example Coffee-Mate. Have not given that up yet. Nothing has made coffee taste the same yet. LOL!!!
Dried beans when cooked the body converts to milk type products. I do love dried beans. Being retired, they were a big, cheap part of my diet.
I will look into the vegan foods to increase my diet picks.
This answer is assuming you are talking about "lactose". Who told you this?? Was it a health professional who provided education on all the options you have. You do not have to "give up" anything.
For those who do have an intolerance to milk---there are so many choices. --most can tolerate small amounts of milk with no abdominal discomfort. --most can tolerate aged cheeses and yogurt since there is much less lactose in these products. --there is also low lactose milk. --there is also drops you can add to milk; and pills to take when eating dairy so you digest it properly. --and there are alternative milks, yogurt and cheeses available; made from soy, almonds, rice, etc
Becky Your SP Registered Dietitian
Fitness Minutes: (2,155)
2/9/14 1:54 P
The Daiya brand of replacement cheese (made mostly from arrowroot and tapioca powder, if I remember right) is the only brand I think tastes halfway decent, myself. You can find it in health food stores. Until recently they've only had shredded, but I *think* they just came out with a block or slice type, not entirely positive. The soy cheese in grocery stores I think is dire and also has casein (a milk protein) to boot, though I think that's not an issue for you.
There's tons of different milk replacements these days, ranging from soy, rice and almond (the first two and sometimes the third of which can be found in many regular grocery stores) to oat, hemp and coconut. Experiment with them and see what you like; you may even like different ones for different purposes.
Similarly I've seen yogurt made from most of these things (except hemp and oat); for that grocery stores have been unreliable for me and I mostly go the health food store route.
Almost all of these various replacements will have less protein than the cow's milk they replace -- this is not going to be an issue for the average meat-eater. Some will have calcium added, some won't.
I don't eat much margarine personally, but when I've needed it for baking I've usually been able to find a vegan (no milk) brand in the regular grocery store; a health food store will always have a wide selection.
You may also need to pay attention to milk and milk products where you don't expect them. Ask your doctor how much and/or what kinds you might be able to tolerate, and what not. Most grocery store breads these days have milk added, many pastries have butter, and so on. Cereals, snack bars, chocolate, the list goes on and on. There's no real solution for this if you need to be mindful of even those (usually) small quantities, than label reading. But here's a site with a list of the terms you should be watchign out for:
In the longer run you may be happiest if you're able to find a way of eating that doesn't rely on replacement products or processed foods all that much. You could look into different cuisines -- East and Southeast Asian cooking, for instance, just plain does not use milk. Vegan recipe websites will be full of amazing ideas for vegetables that will have no milk and which should work perfectly as healthy and often high-protein/calcium sides for your meat dishes. And so on.
It's intimidating, not gonna lie. I had to go through it when my son was diagnosed with a milk allergy while I was still nursing him, and years later we still have very little milk in the house. But it's doable.
+1 to what floridata said. look for vegan recipes from your library as a starting point. if you want to use chicken cutlets in a recipe that calls for seitan cutlets, do so. just make sure the chicken is fully cooked and you'll be fine. but searching for vegan recipes will be the quickest way to get you to nondairy recipes.
-google first. ask questions later.
Fitness Minutes: (25,960)
2/9/14 1:37 P
I have made wonderful ice cream using coconut milk and often use it in cooking. Check out vegan or dairy-free recipes online or check the library for cookbooks. There are many recipes that make substitutions for people on restricted diets. It used to be impossible to find good sources, now it is all just a click away. It takes a bit of trial and error but you will find some great alternatives to suit your palate. Make it an adventure and you won't feel deprived.
"It's not the years in your life that count. It's the life in your years." - Abe Lincoln
I think you mean lactose? that's the one in dairy.
Anyway - there are alternatives. I was deathly allergic to animal milks as a child. As a result, I never developed a taste for milk straight... although I did outgrow those allergies a bit in my teenage years and have been a bona fide cheese addict since.
These days we're fortunate to have alternate milks. I absolutely love almond milk. I like coconut milk too - which gives the added benefit of coconut (which comes with many health claims). There's also a blend of the two. I've seen other sorts of milks: rice milk, maybe hemp? I'm not sure about that one. The only one I would strongly steer you away from is the soy. There's a lot of information out there now on soy, and the down side of it is that it binds nutrients such as vitamins and minerals from absorption. Fermented soy is evidently okay - but the form you'd get in soy milk isn't.
There are a couple of manufacturers of almond and coconut milk. I've begun to see store coupons for several of them. All these alternate milks can be purchased from the refrigerated dairy case, but many can be found also on the grocery aisles, non-refrigerated, and in smaller volume if you just want to try them out. Some stores are beginning to carry their own brands as well. I believe I've seen them in both WinnDixie and Trader Joe's. I'm not sure if Publix carries their own brand... A nice thing about these milks is that, since they aren't truly "milk", they don't spoil like animal milks do. They DO settle. This disturbs people if they're evaluating whether it's "still good" as you would animal milk. You just have to shake the nut milks up well. And naturally, once the container is open it has to be refrigerated. If you buy the cartons from the aisles (unrefrigerated), you can store them the same way in your pantry until you open them. You can cook with them, too. If you're using them for cooking, I'd be sure to get the unsweetened version, though.
At least one of these manufacturers makes nut-milk-based frozen goods. I really like the coconut milk "ice cream". They make little "ice cream" sandwiches too. I recently found some very tasty "ice cream" nuggets, all made with coconut milk. The "ice cream" isn't quite as creamy as you may be accustomed to with cow's milk, but it's still very good. I just let the serving thaw very slightly to reduce the iciness. I love the flavor!
Can you tolerate other animal milks than cow? if so, you might be able to manage goat or sheep cheese. Whoever gave you your diagnosis should be able to tell you that.
Another thing to consider, which I also do, is to take a good supplement of digestive enzymes. This would be good thing to ask of your healthcare provider when you ask about the goat/sheep cheese. What little difficulty I encounter now with cheese is helped greatly by making sure I take those enzymes with my meals. I have terrible GI issues due to an autoimmune condition, and it really eases those symptoms for me.
I don't think you can expect to just stop loving cheese and ice cream! but I think you can find some things to fill in the empty places. I think - I know, in my case - you might find you really enjoy the alternate milks. Remember how eating the animal milk products make you feel! Should be plenty of motivation there.
...the problem with people these days is they've forgotten we're really just animals ... (attributation forgotten)
We did not create the web of life; we are but a strand in it. ~attributed to Chief Seattle
We don't have souls. We ARE souls. We have bodies. ~C.S. Lewis
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