Lactose intolerance question.
9 years ago
last modified: 9 years ago
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- 9 years ago
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Food 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 MoreLactose intolerant?
Comments (6)Hmmm, thanks casey, I don't think that's what he has then. I know he needs to see a dr., but he WON'T. The other night he was out ice fishing with my son and when he came home he could hardly move from pain under his diaphragm and around to his back on the right side. He has been just sitting in his recliner since then. He says he feels better now. He says he thinks whatever is wrong with him was aggravated from sitting on his fishing bucket for so long....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 MoreLOOKING for: Lactose free
Comments (10)Another recipe for mayonnaise to make tuna sandwiches with: All-Tofu Mayonnaise From: This Can't Be Tofu! by Deborah Madison (Bantam Doubleday Dell; April 2000; ISBN: 0767904192; Paperback) Cookbook Heaven @ Kitchenlink.com Here's an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise a good idea if you're nervous about it. (Although this option is not for you, Kitty.) This will keep, refrigerated, for up to five days. Makes: about 1 cup 6 ounces soft tofu, well drained, or 1/2 box silken tofu 2 tablespoons prepared mayonnaise (optional) 1/3 cup olive oil 1 small garlic clove 2 teaspoons Dijon mustard 2 1/2 teaspoons fresh lemon juice or vinegar (red or white wine) Salt and freshly ground white pepper 1.Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides. 2.Add the garlic, mustard, lemon juice, and 1/4 teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use. Variations: Mustard Mayonnaise: Increase the mustard to 4 to 5 teaspoons, or to taste. Garlic Mayonnaise: Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth puree, then stir it into the mayonnaise. Saffron Mayonnaise: In a small mortar, grind 2 pinches saffron then cover with 1 tablespoon boiling water. Let steep several then stir it into the mayonnaise. Pepper Mayonnaise: Puree 1/2 cup roasted peppers until smooth with 1 garlic clove and a pinch of cayenne and add it to the mayonnaise. Mayonnaise with Capers and Fines Herbes: Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives. Chlpotle Mayonnaise: Add 1 teaspoon pureed chipotle in adobo sauce into the mayonnaise. Taste and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice....See More- 9 years ago
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