Silk soy is the best!! i am addicted to it... i actually have it in place of a snack most of the time. and every morning for breakfast I also buy the Vanilla and the Plain. I actually have been telling my friends about it... and i dont usually get excited over such a small thing, but the Carbs are relatively low, and the protein is higher than regular milk and the non-lactose milks.... I use Silk soy with everything that calls for milk.

Lactose intolerance in infants are rare and this is why enfalac , nestle..etc.. will not make those formulas for babies. It is cost effecient for their companies and straight and easy to manufacture the reg milk given. My friends baby was diagnosed with true lactose intolerance. The symptoms for her baby was cramps, diarrhea, vomiting, crying..alot of gas. She called me and i'm lactose intolerant as an adult so the same symptoms follow. But i told her to confirm with the doctor. She went and got gripe water for the gas and gave her baby water to replace fluids while she went to the hospital. Dehydrationis dangerous for a little one.!! Put her back on the lactose free milk! i know you want to save..but you wont save any money if your babe has diarrhea and pain..more diapers to change, docs to go, and medicine. Oh yah,,, try goats milk. Apparently there are alot of allergies linked to cow milk now. You can find it in the organic health section. But that is not cheap either.

Lactose intolerance is a case-by-case issue, not one-size-fits-all. I've been dealing with this issue since 1981 with our son, then our granddaughter, and hubby also. It's one of the reasons I've used lactose-free and low-lactose whey-based milk substitutes since 1981. Many people continue to make some of the enzyme necessary to break down lactose, others may not make any at all or only infrequently, so it often depends on the amount, type, and frequency of dairy products consumed. Add to that, the higher the fat content (butter, whole milk, half & half, cream) the lower the amount of lactose. Ghee, which has the milk solids removed, is nearly lactose-free because only the fat remains. Conversely, the lower the fat content the higher the amount of lactose. That's why one person can have whole milk, half & half or cream in small amounts, but low-fat milk bothers them. Most don't have an issue eating cookies made with butter, as an example of a high-fat dairy, in my experience. Homemade kefir has very little lactose due to fermentation, and the small amount that remains, is for the most part, broken down so it's easy to digest without causing stomach distress. The same can be true of yogurt, especially if it's made with whole milk. -Grainlady

You can (sorta) "create" low-lactose several ways.... #1. Our adult son and now our granddaughter are both lactose intolerant and have used a low-lactose whey-based milk substitute called Morning Moo's (www.moosmilk.com) for many years. I make homemade pudding mixes with it, use it as a substitute for evaporated milk by making it "double" strength. I use the dry powder in mashed potatoes for really extra fluffy mashed potatoes. I add the powder to potatoes boiled in a small amount of water to make potato soup. I make flavored cocoa mixes using the dry powder and flavored non-dairy creamer powders, but it also comes in a chocolate flavor. This particular whey-based milk substitute has the best flavor of these types of whey-based products - nearly like milk. It's inexpensive per gallon when you purchase it in large bulk quantities (24.25# bucket - or larger). Our son (almost 31) has used a whey-based milk substitute "milk" since he was 4 years old on the advise of a pediatrition. Yes, there is some lactose, but most people who are lactose intolerant can consume low levels of lactose without any problems. #2. Another point to know... There is a percentage of lactose in dairy products (see link below). As a general rule of thumb, the higher the fat content the lower the lactose. The longer a cheese has aged, the lower the lactose. That's why most people who are lactose intolerant don't have any problems with consumption (in low to moderate amounts) of things like butter (0.8-1.0%) or cream. There's very little lactose in it. #3. Fermentation also alters the lactose. I make homemade kefir (using almost any kind of milk), and it reduces the lactose to a very low, very digestible, level. I use homemade kefir as a substitute for buttermilk and use it in our smoothies everyday (along with some kind of 100% fruit juice - 50/50 and other additions like flax meal, etc.). The longer you ferment the kefir, the thicker the curd gets. You can drain the thick curd like you would yogurt for yogurt cheese, and depending on how long it drains, I use it as a substitute for plain yogurt, cream cheese, sour cream, and even a cottage cheese type product. Do a Google search for - Dom's Kefir Insite - for more information about kefir. #4. Keep Coffee-Mate Single-Serve Portions (the size used for individual use in coffee/tea) on hand (I can get a box of 50 at Wal-Mart). They are lactose FREE and don't require refrigeration. Perfect for adding to oatmeal - as I found out during a recent ice storm when we were without electricity for an extended period of time. I could make instant oatmeal with water heated on our camp stove, and added the liquid from 2-3 creamers to the oatmeal. You can also mix the powdered non-dairy creamers with water and make "milk" for topping your morning cereal. -Grainlady Here is a link that might be useful: Lactose Percentages of Foods