Dairy free products

Was the intolerance found by a doctor or comp therapist? I work with a nutritional therapist and she provides excellent printed dietary suggestions for her clients as part of their consultations. She finds that some people adapt to changes very quickly, but others take some time to find the right alternatives. I'm sure you will find you are feeling on top of the world once you have made the move to dairy free.

dairy free

My doc suggested elimination to see and I did a hair bio test too. x

My doc suggested elimination to see and I did a hair bio test too. x

So are you lactose intolerant or casein intolerant? There's quite a difference - lactose is easier to avoid - casein or other milk proteins are much more difficult and need a very strict protocol as milk proteins are hidden in very many different processed foods.

The big supermarkets have lists of dairy-free, gluten-free and egge-free foods. Ask at their enquiry desk - though they are probably available on-line too.

If you are going to embark on an elimination diet do make a diary and plot your symptoms (or lack of them) and be aware that if you relapse it is necessary to start the process all over again. There is a simple pulse test to check whether you still have a problem after a minimum of a couple of months - to see if your body has forgotten the 'intolerant' (IgG) reaction.

I would suggest the cause of developing food intolerance needs addressing and healing the gut is essential, otherwise other intolerances will develop. A qualified [url]Nutritional Therapist [/url]would help you through the whole process and sort it out easily for you.

My partner is dairy and gluten intolerant and we do alright. We shop at Tesco's and Morrisons and can manage, Vitalite do a dairy free butter, soyo milk has a slightly nutty taste and if you're not immediately fond of it, try it for 21 days as that's the time it takes for new habits and tastes to form. Not sure what makes you intolerant to dairy so not sure if you can have eggs? But xanthum gum has similar properties to egg and is used to bind and add texture to food.

All I would advise is that you read up about soya before you use it as some people suggest it is not the 'health food' it is made out to be and can cause its own set of problems. If you are looking for a milk substitute for tea and coffee, custard, etc., try oat milk.

And can I just mention that eggs are not dairy 😉

And like I said, not sure what makes her allergic to it as there's more than one type of dairy intolerance. Some people react to the protein in eggs just as they do in milk 😉

The best dairy free margarine I have found is "Pure" and comes in sunflower and soya varieties (I choose the sunflower). Almond milk is lovely :). Can't recomend a dairy-free cheese as I don't use them but it's all trial and error to find products you prefer. Good luck.

I agree about Pure for the spreads. If you are prepared to use soya - depends, I think, on how much you use anyway - remember that Alpro also does a cream-like product. If you're making your own, cashewnut milk is easier than almond. Higher carbon-footprint, though.

Give any of them a chance. They don't taste like dairy. Try to appreciate them for what they are.

And, if you like ice-cream, give Swedish Glace a try.

For butters - there are various nut butters - cashew and pumpkinseed for example. just recently I have been using coconut butter - high in [url]medium-chain triglycerides [/url]- it makes a nice change. Pure is one of the very few commercial spreads that is not hydrogenated.

My partner has Cheezily, it's an alternative with no dairy (can't for the life of me remember what it's made of). Tescos and morrisons both sell it in the cheese section, sadly it doesn't melt but most health shops sell a mozzerella version that melts

I gave up dairy three months ago and the effects have been amazing. I wanted to reduce chronic catarrh and respiratory problems and it has worked. Not only that, I have no cravings for anything and used to be a biscuit and chocolate scoffer once they were opened. I also lost seven pounds in the first ten days.

I had never had butter on bread and use extra virgin olive oil and rapeseed oil to cook. I would never consider any form of margarine as heating the oil to make it releases toxins - according to my chemist mother fifty years ago and nothing new has emerged to contradict her since.

Soya milk, as with any unfermented soya products, should be carefully considered by anyone who has reproductive cancer in the family. In any case for me I don't want the males of my family consuming synthetic oestrogen, which it contains. Fermented soya is fine, but I won't eat or feed it unfermented. I also have ethical objections about cutting down rain forest to produce cheap soya.

If you can't eat your cereal without milk, try muesli with orange juice and you get used to tea and coffee without it. So the only thing you miss out on is chocolate!

This may have already been mentioned, but I find Oat Milk an excellent substitute to dairy milk. I haven't tried it as a replacement in cooking but as a stand alone drink, in tea and coffee and on cereal its delicious...

Its also relatively easy to make yourself at home... 😉