Lars, I often substitute water for milk in bread, mostly because I'm out of milk, I don't buy it as often because I only drink one glass for breakfast daily and it's always skim, Ashley likes chocolate milk, whcih might actually be OK in some breads but not most. I've also successfully substituted my homemade yogurt for sour cream and milk in bread and muffins without noticeable problems. If it were me, I'd just substitute water in most bread recipes. Croissants are more tender, so that might not be as good an option for them, I'd probably try to sub something else for the milk in those. Annie

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

I am also tyramine intolerant, and my gf suffered from "IBS" (the doctor didn't know what was wrong with her, so he just lied, IBS doesn't exist, like sciatica, it just means 'I don't know, now please go away' ) for years until we made links between artificial additives and her problems. I also get hypertensive crises from Chinese food, and really from anything that is off, or badly stored or prepared, but what really does me in is the crippling migraines I get from eating the wrong food. They are like a barometer reading, if food is the slightest bit suspect, I am on the deck within the hour. I am also the same with the delicate stomach, I am like that the whole time and have been for some years, although only tyramine will actually make me sick. I must admit, I hadn't made any connection between raw food and upset stomach though, that is very interesting. I know I have to avoid stews, it is just down to the cooking time and the low simmering heat, if the stew simmers too cool for too long then the tyramine levels will climb even in low tyramine foods, especially in beef and lamb stews. Annoying, isn't it? Anyway, don't need to tell you that I am sure. So, what do I eat? Breakfast is porridge, made with water not milk. Lunch is usually something egg related, omelet with shallots (and not onions), potato and sweetcorn, or egg and chips is a good one too. Dinner is normally chicken or white fish. I must stress I only eat whole chickens, the processed breasts and drums, stuff like that, they are "packaged in a protective atmosphere" and as far as I can make out are stored for up to 6 weeks before they hit the supermarket shelves. The whole chickens are much more fresh, but are a bit of a pain to process (not nearly as much of a pain as one of my headaches though), hence I often just roast them whole. Luckily, a lifetime of this has left me underweight, as a diet of roast chicken and chips isn't exactly what fat fighters ordered! Although most food lists say that meat is ok, lamb and beef are normally hung for several weeks to mature. Unfortunately, that is nowhere near fresh food by my standards. For vegetables, I avoid any legumes except garden peas, cauliflower and broccoli seem ok, and carrots. Watch out for ginger, garlic and onion too. Tesco (if they have invaded your local area) frozen mixed farmhouse vegetables have got no beans in them, they work for me. So, it's roast chicken with chips (chipped from potatoes, not frozen ones out the bag) or roast potatoes, chicken curry, stuff like that most of the time, last night was Pollack fillets with chips and a creamy white sauce with herbs and peas. For a cup of tea, which for me is a very important part of my day, I use oat milk (also sourced from Tesco - www.oatly.com ) which makes a nice cuppa... visitors don't even notice. The only migraine I had since starting this diet was from a cup of tea my nan made me... she still gets her milk off the milkman, and it had sat on the step a bit too long that day. I didn't even think about it at the time, one teaspoon of milk won't hurt, will it? Yes, it will, it will hurt a lot. For four days. The oat milk is a good substitute for making a creamy sauce too. For sauces, I use oil (not olive oil), plain flour and juices from whatever I just cooked and a little extra water. I admit, they are not as nice with just water, but my taste buds have adapted. For booze, I have found beer is just Russian Roulette. I love real ales, and malt whisky, but there is no way. Cider, I have found, especially genuine farmhouse cider, is fine. I drink it all the time (actually I make my own), with no ill effects. Well, except the normal ones, the ones you expect and deserve! Other than that, vodka or apple brandy, otherwise booze must be avoided at all costs. It sounds to me that like yourselves we have been feeling our way around this problem... I have been on the tyramine free diet for just 6 months, but I haven't had a migraine for the whole time. Previously, I had one almost every day for 20 years, so I must have got something right now. And you thought YOUR post was enormous! :) Please feel free to email me, I know how awful this tyramine thing is. It is like I have been trapped down a well the last 20 years, the doctors rubbished me and made like I was putting it on. One doctor actually snorted and told me migraines are a womans problem, then sat back and folded his arms. Another two doctors prescribed me MAOI antidepressants, which (now I understand the problem) I realise could have killed me. Just as well I didn't trust either of them, and threw away the prescription! But now at last I am free. If I can help anyone else, I would be glad to. This is the best food list I have found to date. http://www.headaches.org/consumer/topicsheets/LowTyramineDiet.pdf Best regards, and good luck Keith

Jasdip, when I want a sweet treat cereal, it's Cracklin' Oat Bran. Sounds so healthy and if you look at the box, it's so not. (grin) I eat a handful for a snack, though, no milk. I love Frosted Flakes, but never eat them, and Raisin Bran isn't really much better in the sugar department. Grandma used to take a big shredded wheat biscuit, pour on warm milk and voila! Hot cereal. It works in the microwave too. Right now I have gluten free oatmeal for baking because of Amanda's celiac disease, steel cut oats for my breakfasts, home ground wheat berries for hot wheat cereal, Gluten Free Rice Chex for chex mix, plain Cheerios, a cheap and gluten free rice crisp cereal because Rice Krispies are NOT gluten free, some flavor or another of Kashi that Elery bought. I save my homeground Oaxacan Green cornmeal for hoe cakes, although it's traditionally used for tamales. I agree with Grainlady that commercially manufactured cereal is crazy expensive, which is one reason I make my own granola, but I can often get it on sale and use coupons, making it less than $2 a box. I'm in Michigan, remember, home of Tony the Tiger, LOL, so deals are common. They're still all processed and GMO filled grains with far too much added sugar, so cereal is a treat, not an every day breakfast. I've been freezing pancakes, french toast and waffles for years, since the girls were in school, as well as breakfast burritos, muffins and those muffin cup frittatas. Yogurt and fruit just will never be breakfast here, and neither will smoothies. I don't care what you put in that blender, I don't like smoothies. Don't care for milkshakes either, so there's that texture thing rearing its ugly head. I will admit that if I pour on a little maple syrup, a handful of raisins and maybe some nuts, I can eat oatmeal without milk. I also add salt and pepper and an overeasy egg and make savory oatmeal sometimes, so no dairy needed. Annie