Shar Anything these days can be bought online. However with the shipping costs is going to be more expensive. John- (babalu aye) gave you a good idea!, there are a wealth of recipes in asian cuisine that use tofu and other substitutes equally good or maybe better than milk. Marinated tofu in flavorings you like and then grilled is very tasty! A good oriental store is a place to go, it is not only cheap but very well supplied. I bought some fruit flavored yogurt that was very good made with soybean products. And you be a very good candidate to grow soybeans, they are delicious when fresh from the garden. I have a list of good varieties if you are interested and I am thinking of maybe growing them too. :o) Silvia

I have been making this one taught to me by a friendm but I use a ice cream maker. To me its more like ice milk. Simple and good 1 can 14oz condensed milk 1/2 gal (maybe a touch more) whole milk 1/4 cup to 1/2cup sugar-depending on your taste 1 1/2 tbs van. extract Hope this helps

Suzie's right - you can find lots of dairy-free recipes in every cookbook. There's also many great books that address food allergies, which include dairy-free recipes, such as: 1. "The Complete Food Allergy Cookbook" by Marilyn Gioannini 2. "The Allergy Self-help Cookbook" by Marjorie Hurt Jones, R.N. 3. "Not Milk... NUT MILKS!" by Candia Lea Cole Have you checked your local library for cookbooks? That's a good place to start. There are also very good substitutes you should apprise yourself of. Having a lactose intolerant son and granddaughter, I've been there, done that.....and lived through it. A quick look in my recipe collection will find lots of dairy-free recipes I've found, or developed, over the years from lots of sources. We've used several brands of whey-based milk substitute products for over 25 years, which is a low-lactose product that works like milk. It was suggested by my son's doctor, and we've used it ever since because it's much cheaper than regular milk. Another thing to point out about lactose intolerance, most people can consume some foods containing lactose in small quantities. Their bodies still can convert small amounts - how much and how often is an individual thing. The general rule - the more fat there is in a dairy product, the less lactose there is. So you'll find most people can consume cookies, cake, or other baked good made with butter, because it's very low in lactose, as are other high fat products, like cream cheese, etc. These are things I discovered on my own doing a lot of research on the subject of lactose intolerance. Cultured dairy products (kefir, yogurt, quark, etc.) are also very low in lactose (especially if you make them at home and control the fermentation process). Neither my son or granddaughter have a problem using my homemade kefir. Kefir fermentation converts most of the lactose in ordinary milk into far more easily digested components. The remaining lactose content is so low that most otherwise lactose-intolerant people find that, through kefir, they can enjoy milk again. I use kefir as a substitute for buttermilk, cream cheese, and sour cream. -Grainlady Here is a link that might be useful: Lactose Percentages of Foods

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