The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or or or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.

Friday, December 14, 2007

Turkey Stuffing for the Super-Allergic

Gastrointestinal illnesses can do severe harm to your intestines and to your ability to digest - break down - foods. One form of lactose intolerance (LI), called secondary lactose intolerance to distinguish it from primary LI, or the type that occurs just from aging, occurs when an illness damages the lining on the inside of the small intestine. That's where the lactase enzyme is made. If that sensitive area is damaged, then lactose won't be digested, either until the area heals properly (so the problem is sometimes known as temporary LI) or permanently.

Other problems can also be caused. But I've never heard of damage as bad as happened to the poor gentlemen who wrote in to Chef Heston Blumenthal's cooking column in the UK's Independent newspaper. Yet there seems to be an answer for everything, even for the extremely severely allergic.

Q. After an illness, I have been left dangerously allergic or intolerant to: gluten, wheat, corn, yeast, nuts, lactose, fructose, nightshades (tomatoes, potatoes etc), soya and other legumes. How can I stuff the turkey?

A. Barley's usually OK for people with allergies, as are oats. You could make stuffing with meat from the leg of the turkey, cooked with some onions, garlic, barley, chopped liver, a few oats and a little bit of sage or rosemary.

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