Lactose intolerance question.
9 years ago
last modified: 9 years ago
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Lactose Intolerance ???
Comments (16)If it is truly lactose intolerance that you are talking about here are some things to consider. Some restaurants use fake cheese. So you may think you are eating "dairy" and it does not bother you but you are not consuming actual real dairy products. A lot of places use caesin instead of real cheese on pizzas. Like it has been said before hard cheeses have very little lactose in them compared to soft cheeses. This may explain why some pizza gives problems and some does not. BTW, restaurants use fake boiled egg too. The fake slices are easy to spot but usually they use the fake chopped egg. One popular brand they use is "Egg Roll". Some restaurants also use a 'fake' sour cream product that they give for the baked potatoes and use to make salad dressing. One brand of this is called "Hyderve". Of course as you may know restaurants use margarine instead of real butter too. Most people are not bothered by the small amounts of lactose in butter but if you are, use drawn butter on things. That way you are only getting the 'grease' part of the butter and none of the milk solids that are suspended in butter. Some restaurants make "cream soups" from and actual diary cream reduction and some make "cream soups" from a roux with broth added. This may explain why you have more symtoms at some restaurants than at others. Don't bother asking your server if something has real dairy in it as they are not ever given the recipes that the restaurant uses. Nowdays even upscale places buy a lot of premade things from industry restaurant vendors so even the owner/manager may not be able to supply you with the answer. Also heat seems to make a difference in whether there is a large amount of lactose in a food item. Heat destoys a lot of the lactose in a product. So cheese on a pizza may not bother you but cheese sprinkled on a salad may. Tip: You can save money by buying regular milk and boiling it and letting it cool, rather than buying lactose reduced milk. Yes, I know that all milk is pasturized but they do not bring it up to 212 degrees when they do so, only 160 degrees to kill bacteria. For some reason dairy products with acidophilous culture does not bother people with lactose intolerance. Maybe the bacteria eat the lactose?? Yogourt does not usually bother people. You can buy acidophilous milk at stores but for some reason it is becomming harder to find in stores these days. If seems to have faded away when the new lactose free milks arrived in the market. I am lactose intolerant and have always boughten acidophilous milk. It's better for you too! You may have miltiple food sensitivities. Yes, food sensitivities can develop as you age. Something that did not bother you years ago may now cause problems. It may be hard to pin down what it is as so many products we buy have all sorts of food additives 'snuck' into them. For instance lots of restuarants put peanut butter into soups and gravies. the reason is that it takes the scorched taste out of things. In the town where I live a person died at a chili shop while eating chili because it had peanut butter in it. Who wouda thunk? You will be surpised at how much sugar and artificial sweetners is snuck into food in resturants and in the things you buy at the grocer store. Sweetners are put into just about everything we buy. Americans have a big sweet tooth. Soups, breads, salad dressings, meat marinades, canned veggies, almost everything has sweetners, milk solids, and wheat starches, added. Try going on a very bland diet and gradually add things back into it until you find the foods that bother you. This may mean starting out buy just eating rice. Yes, I am serious. If you are truly experiencing severe symptoms you could be allergic to corn, wheat, nuts, synthetic sweetners, milk almost anything and maybe multiple items. Shop at a health food store for a while and only buy "pure" products. See if that makes a difference in how you feel. Keep us posted....See MoreFood intolerences...
Comments (33)I'm not sure what my allergies are, but I suspect that there are several and plan to check it out more fully in the near future. I'm thinking about ordering a home test kit,, which is inexpensive and better than nothing, I guess. The allergy test only tests for milk, egg white, and wheat, but that might be a good enough start. I think I might have problems with eggs, and I have no idea about wheat. I do already know that milk is a no-no, and I probably knew this as a child, since I refused to drink it then. I loved spinach and turnip greens as a child (and still like them), and so I think I got the nutrients I needed without milk. The only dairy product I would eat as a child was cottage cheese. I would order pizza without cheese, and people at the restaurants back then would think I was crazy. According to Ming on his last show that I saw, cilantro is the most consumed herb worldwide. Since it is popular in Mexico, India, and China, that probably makes sense. I've heard of people thinking that it tastes nasty, and I think they have different taste buds or olfactory nerved than others. There's no reason to believe that it tastes the same to everyone, and people are aware that their tastes change during life. I love cilantro, BTW. I worked with a woman who was allergic to garlic, and so I'm not unfamiliar with that. I always thought she had some vampire blood in her, however, but I would not eat garlic toast in front of her. Lars...See MoreSubstitute soy milk and Silk cream for Lactose Intolerance?
Comments (4)Do they sell Lactaid or other lactase-treated milk where you live? It's a lifesaver. If you drink some of that milk, then you can have other dairy that would normally bother you. In your recipe, if you used a lactase-treated milk and real cream, which is naturally low in lactose, then you should be okay. But some people are more intolerant than others and your mileage may vary. You can also buy the lactaid pills....See MoreRECIPE: Looking for recipe for homemade lactose free milk
Comments (6)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...See More- 9 years ago
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