| Avoiding Dairy
Tish Richardson PhD has kindly provided this extract from her book
The
Tolerant Cook - The Allergy and Food Intolerance Cookbook. Tish's
book provides additional information on how to avoid dairy.
(See end of article for link to book.)
People who need to avoid dairy - because of a lactose intolerance
or a reaction to one of the milk proteins - will find that dairy,
like wheat, corn and soy, appears in a huge range of commercially
made foods. Not only is milk usage widespread, but milk
derivatives such as butter, cream, yoghurt or a fraction of milk
(such as casein or lactose) appear in many food ingredient lists, as
well as pharmaceuticals, so care must be taken when shopping or
eating out to avoid it. (Cont' in Book.)
Avoid
All dairy, dairy-derived and 'au-gratin' foods (including cow,
goat, sheep, buffalo and horse unless tolerated) and products with
any of the following labelled ingredients (* if dairy-derived, the
Food Standards Code requires declaration of the dairy-based origin):
- artificial butter and cream*;
- butter or butter fat;
- buttermilk, buttermilk flavour or solids;
- calcium or sodium caseinate;
- caramel, caramel colour or flavour*;
- casein or caseinate;
- cheese and cheese flavour;
- condensed or evaporated milk;
- cream (single/double/whipping);
- crème fraiche
- curd;
- dried milk or milk solids;
- galactose (breakdown product of lactose rarely associated
with dairy sensitivity);
- ghee;
- ice-cream (dairy based);
- lactalbumin;
- lactoglobulin;
- lactic acid (270 - can be produced from fermentation of
milk, but is usually dairy free)*;
- lactose;
- milk protein or solids;
- non-fat or sour milk solids;
- pasteurised milk;
- rennet;
- skim milk or milk powder;
- sour cream or solids;
- whey, whey powder or protein concentrate;
- yoghurt;
- other descriptors - 'animal fat', 'high protein/protein
enriched', hydrolysed vegetable protein, 'natural ingredients or
flavouring', 'non-dairy'*.
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