Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or 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.

Friday, November 19, 2010

So, What Can I Eat Now?! Cookbook

Remember the interrobang?! A combination of a exclamation point and question mark, it was the missing piece of punctuation that all keyboards leave off. There's a whole Facebook page devoted to Bringing Back The Interrobang. And they're right. We need the interrobang and we need it now. Proof? Rhonda Peters just wrote the So, What Can I Eat Now?! cookbook and badly, sadly misses the useful interrobang.

So, What Can I Eat Now?! is subtitled Living Without Dairy, Soy, Eggs, and Wheat, which makes it just right for me to feature here.

Guess what? There's a press release.

Ms. Peters' decision to write a cookbook which focused on low sodium, gluten free, soy free, egg free and dairy free ingredients stems from her own battle with thyroid disease and rheumatoid arthritis and her inability to consume foods with gluten, soy, dairy and eggs due to multiple food allergies. Ms. Peters' 15 year struggle with these chronic health issues and her desire to continue to enjoy the Southern style of cooking which she had enjoyed as a child propelled her to study and dissect traditional Southern and holiday recipes in search of healthy, flavorful alternatives. The result of Ms. Peters' laborious efforts is an exciting new approach to holiday cooking. So if you’re searching for the perfect holiday brunch menu or if you’re trying to prepare a full spread for your family’s holiday gathering, order your copy of So, What Can I Eat Now?!, as it is destined to become the premier holiday cookbook for people with dietary restrictions.

Instead of the links in that press release, try this one:

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Thursday, November 18, 2010

Review of The Kosher Baker

Rabbi Rebecca Joseph is founder and owner of 12 Tribes Kosher Foods in San Francisco and creator of the Parve Baker, a dairy-free baking blog.

I got very excited when I read that, because it sounded like a great thing to share with you. I'm somewhat less excited when I saw that no new posts have been made in over a year. Still, check out what's there.

Rabbi Rebecca is still writing, though. I found her via a review of The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy by Paula Shoyer. You may remember that I posted about it two months ago. Yes, I'm that far ahead of the curve.

Anyway, here's an excerpt from her review.

The real test was the whole wheat challah. I regularly make challah in several varieties, but have never found a whole wheat recipe that I wanted to use again. That is, until now. This one balances white and whole flours, honey, sugar, yeast and eggs perfectly in a bread that looks beautiful as a crown or braid, tastes good, and has a substantial, but delicate texture. The dough rises three times so this is a not project that can be rushed. When you can plan ahead, the time is worth it.

There is so much to like about “The Kosher Baker,” including the many practical tips and attention given to special diets. With her sensitivity to dietary restrictions and commitment to expansion of the parve baker’s repertoire, the only disappointment is that Shoyer does not offer much advice to people who are generally concerned about making desserts and other baked goods more nutritious or are soy-sensitive.

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Tuesday, November 16, 2010

The Gluten-Free Mall

The Gluten-Free Mall has been around since 1998. It's been on my list of LI Links since forever, but I've never devoted a blog post to it.

The Gluten-Free Mall has the best prices and selection of gluten-free, wheat-free, casein-free and other allergy-related health foods and special dietary products on the Internet! All of our gluten-free products are specifically designed for people who need to eat gluten-free foods due to celiac disease, autism, Attention Deficit Hyperactivity Disorder (ADD, ADHD) or other health reasons. The Gluten-Free Mall offers you low product and shipping costs, and the convenience of being able to choose from hundreds of gluten-free products and have them shipped to your door. Unlike other companies, 98% of our orders of gluten free food are shipped on the next business day.

Our state-of-the-art Gluten-Free Mall warehouse is centrally located and contains hundreds of hand-selected gluten-free foods from dozens of special dietary food manufacturers so that you can, in only minutes, browse through our products and place a single, secure order. To make it into our warehouse, each gluten-free food manufacturing company must demonstrate its total commitment to high quality and excellent tasting gluten-free products. We are truly a "one-stop shop" for your gluten-free and other special dietary needs!

The Gluten-Free Mall was created by Scott Adams, who is better known in the celiac/gluten-free community for founding

You can also search for lactose-free products on their site.

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Monday, November 15, 2010

Shabtai Bakery Wins Again

Shabtai Gourmet is a "dedicated gluten free, dairy free, peanut free, soy free, lactose free, casein free, corn free, and kosher bakery." If that isn't amazing enough, it manages to make its desserts tasty with whatever ingredients are left. It just won the Kosherfest Best New Passover Product Competition for the fourth time, for their Gluten-Free Yidels Mini Swiss Chocolate Rolls.

I alerted you to Shabtai last year. But their new press release has even more info.

In past Years Shabtai Gourmet has won best new product with some of their other items, such as their Gluten Free Devils Food Ring Ting Cupcakes, Gluten Free Bell Ring Cakes, & their unforgettable Marzipan Sushi.

Some other delectable allergen friendly desserts baked by Shabtai are his: Gluten Free Honey Cakes, Gluten Free Rainbow Cookies, Gluten Free Flourless Chocolate Cakes, Gluten Free Jelly Rolls, Gluten Free Brownie Bites, Sponge Loaf Cakes & so much more.

Many of Shabtai's baked goods contain no-hydrogenated oils, no trans fats, no artificial colors, no artificial flavors, no preservatives, are all natural, and baked with organic ingredients.

Shabtai Gourmet Gluten-Free baked goods are available at fine health food stores and supermarkets all year round and for Passover as well. Shop for Shabtai Gluten-Free items @ or @

Use their store locator to find the nearest retail location to you.

Look for Shabtai products at Wegmans, Shoprite, ACME, King Kullen, DAG NYC, Price Chopper, Hy-Vee, Woodmans, Mrs. Greens, Key Food, & Best Yet Markets.

Shabtai Gluten Free Baked goods are now available at select Bloomingdale's stores on the East Coast.

In the weeks prior & during the passover holidays you can find Shabtai Gourmet baked goods at over 35 Supermarket Chains throughout the country. Look for the Kosher for passover symbols listed on their packaging.

Shabtai Gourmet supports various celiac & autism support groups all over the country. Contact them to get involved in your local gluten free event -
(516) 374-7976.

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Thursday, November 11, 2010

Health Professional Quality Answers on Food Allergies

Pulse is a UK site intended for health professionals only. That's code for saying that they use medical terms and expect their readers to understand them.

That's okay. The answers are pretty straightforward, and most people with food allergies have already encountered these terms over the years.

The current topic is Key questions on food allergies. "Allergy GPSI Dr Adrian Morris answers GP Dr Mandy Fry’s questions on diagnosing cow’s milk allergy, prescribing Epipens and the value of allergen avoidance in pregnancy."

Here are some excerpts that are of concern to those with dairy allergies.

2. How can you confirm a diagnosis of cow’s milk allergy?

Cow’s milk allergy is relatively common in infants (1:50) and rarely develops after one year of age. Symptom improvement on a cow’s milk-free diet and recurrence of symptoms with reintroduction of cow’s milk formula is the most accurate diagnostic method.

Skin prick tests using fresh cow’s milk and RAST blood tests for cow’s milk protein IgE antibodies are the only reliable tests and have 60-90% accuracy. The higher the milk-specific IgE, the more likely there is to be a clinically relevant milk allergy. On the other hand, IgG antibody testing for cow’s milk proteins (casein and b-lactoglobulin) is of no diagnostic use.

The clinical history and observation of the infant feeding are very helpful, and a family history of atopy increases the likelihood of a food allergy. Cow’s milk allergy can manifest with immediate urticaria and facial angioedema and respiratory, oral and laryngeal symptoms, as well as deteriorating eczema in addition to typical symptoms such as vomiting, diarrhoea, persistent reflux, food refusal and even anaphylaxis in severe cases.

Mildly milk-allergic infants will tolerate small amounts of processed dairy produce such as yoghurt and cheese. Infants with severe cow’s milk allergy will react to traces of milk protein in partially hydrolysed formula, and even breast milk, as well as any skin contact.

3. What are the best formula alternatives and what role do other milks play?

Cow’s milk-free formulas are expensive - £8 to £20 per 400g. Amino acid-based formulas such as Neocate and Pepdite are best because they are completely free of cow’s milk protein, but are more expensive than extensively hydrolysed formulas such as Nutramigen and Pregestimil, which are the current preferred cow’s milk-free formulas. Exquisitely sensitive infants may react to traces of cow’s milk protein even in extensively hydrolysed formulae.

An amino acid-based formula provides a good therapeutic trial for initial diagnosis of cow’s milk allergy, after which it would be cheaper to switch to an extensively hydrolysed formula – if it can be tolerated.

Although soy milk is the cheapest alternative formula available at around £4 per 400g, 20% of cow’s milk allergic infants will develop a concomitant soy allergy. The fear that soy milk phyto-oestrogens can feminise male infants is without scientific foundation.

Goat’s milk is inappropriate as it contains many of the allergenic proteins found in cow’s milk, so should not be recommended. Comminuted chicken meat suspensions are another alternative, particularly if there is associated carbohydrate intolerance.

4. How many affected infants will grow out of a cow’s milk allergy?

Half will outgrow their cow’s milk allergy within one year, 75% by two years and 90% within three years. Cow’s milk protein intolerant infants with problematic gastro-oesophageal reflux and colic usually spontaneously recover by the end of the first year. This represents a delayed hypersensitivity to the cow’s milk protein resulting in oesophageal inflammation and eosinophilic infultrates. Depending on severity it makes sense to rechallenge cow’s milk allergic children after one year and then every six months thereafter. In severe cow’s milk allergy challenge testing should not be contemplated outside a hospital setting.

The rest of the article is way too long to repost, but contains a lot of good general information for parents of kids with food allergies. Please take the time to read it.

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Wednesday, November 10, 2010

Yogurt Good for Lactose Intolerance

I know that headline has a bit of "sun rises in the east" obviousness. I've been telling you for 20 years that yogurt is the best tolerated dairy product even for people with lactose intolerance.

The news is who is saying it. The European Food Safety Authority. And they're backing it up with science. Science!

Scientific Opinion on the substantiation of health claims related to live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to provide a scientific opinion on a list of health claims pursuant to Article 13 of Regulation (EC) No 1924/2006. This opinion addresses the scientific substantiation of health claims in relation to live yoghurt cultures and improved lactose digestion. The scientific substantiation is based on the information provided by the Member States in the consolidated list of Article 13 health claims and references that EFSA has received from Member States or directly from stakeholders.

The food constituent that is the subject of the health claim is “yoghurt cultures (live)”, which contain the starter micro-organisms “Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus” as specified by Codex Alimentarius Standard No. 243/2003. The Panel considers that live yoghurt cultures which are the subject of the health claim are sufficiently characterised in relation to the claimed effect.

The claimed effect is “lactose digestion”. The target population is individuals with lactose maldigestion. The Panel considers that improved lactose digestion is a beneficial physiological effect for individuals with lactose maldigestion.

In weighing the evidence, the Panel took into consideration that thirteen of fourteen human studies showed enhanced lactose digestion in lactose maldigesters, when live yoghurt starter cultures were ingested in yoghurt, that the one study which did not show such effect reported reduced symptoms and that there was strong evidence for the biological plausibility of the effect.

The Panel concludes that a cause and effect relationship has been established between the consumption of live yoghurt cultures in yoghurt and improved lactose digestion in individuals with lactose maldigestion.

In order to bear the claim, the yoghurt should contain at least 108 CFU per serving live starter microorganisms (i.e. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The target population is individuals with lactose maldigestion.

Before you lift that spoon to your mouth, remember one small caveat. Many American yogurts aren't really yogurt, but sweet candy concoctions that have lots of extra milk powder added. They're about as healthy as french fries. Real yogurt is slightly sour, and doesn't have much added to it. A bit of flavoring or fruit, maybe. Food companies love to take healthy products and "adapt" them to American tastes by bypassing or even wiping out all the stuff that makes them healthy. A bit of candy is okay, but don't think that candied yogurt is a health food. It's just candy.

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Tuesday, November 09, 2010

FoodGizmo Recipe Search Engine

Whenever you get large number of sites on a popular subject, somebody always comes up with a way of doing a meta-search on all of them at once. One example I use so often that the URL is burned into my brain is, a meta-search engine that searches all the major used book sites and returns every copy of a book out there.

There are bunches of major recipe sites on the Internet. Ergo, somebody will create a recipe meta-search engine. And that somebody seems to be foodGizmo. Naturally, they brag all about it in a press release.

Denver-based foodGizmo, LLC, has launched a free website, simplifying the way people find and manage their online recipes. For the first time, using foodGizmo’s recipe search engine, users are able to simultaneously search from dozens of the top recipe sites, including,,,,,, and ...

Going beyond the basic search filters of recipe source, rating, preparation time, and cooking time, foodGizmo has added additional filters that include:

Ingredient Search: Users can enter up to 3 items they have in their pantry and find recipes that meet their needs from across multiple websites.

Nutrition Search: Users can search for recipes by calories, low-fat, low-carb, as well as, Gluten Free and Dairy Free recipes.

Online Recipe Boxes: Users can store their recipes and also share them with friends.

Online Meal Planner: Helps users plan and organize their meals for the day, week or month.

Grocery List: Members can quickly and easily create grocery lists from the recipes they find on foodGizmo.

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Saturday, November 06, 2010

Study Confirms That Raw Milk Doesn't Work for Lactose Intolerance

News flash! Ball dropped from hand hits ground! News flash! Sun rises in east! News flash! Raw milk is no different from pasteurized milk!

Nobody in the world should be surprised by any of these. Even so, there somehow exists a large community of people who think that for some reason - usually a scientifically illiterate one - people with lactose intolerance who can't drink pasteurized milk can drink raw milk.

A lot of these people get paid by the Weston A. Price Foundation to put out propaganda touting the wondrous properties of raw milk. They even released a "study" in 2008 in which they surveyed a group of raw milk advocates and guess what they found? Amazingly, the people who buy and drink raw milk say that they can drink raw milk. The "study" was never published in a peer-reviewed journal so it wasn't checked by actual scientists. The FDA took one look at the methodology of the study and metaphorically walked out of the room.

I talk about that study and a magazine article by raw milk propagandist David Gumpert in Raw Milk Article Long but Flawed.

Gumpert is back with another article, this one for Grist Magazine.

The folks at the Weston A. Price Foundation, apparently having found out that no one who is not already a True Believer will swallow a fake "study" having as much scientific validity as one of those online "test your own IQ" sites. They hired Christopher Gardner, an associate professor of medicine at Stanford Medical School to do a real, controlled study.

Here's the result you get when you conduct a real study.

"The data fail to support our hypothesis that Raw Milk confers some benefit over Pasteurized Milk in the form of an improvement in the experience of symptoms of lactose intolerant adults."

Man, I would have loved, loved, loved to have seen their faces as Weston A. Price when they got that piece of news.

The study findings came out exactly the way any sensible person would have expected, given the known science:
[P]articipants went through three eight-day phases during which they consumed pasteurized milk, raw milk, and soy milk. Gardner notes that "the severity of the symptoms was virtually identical for the raw vs. pasteurized milk, while the symptoms of the soy milk were quite a bit, and statistically significantly, lower."

Raw milk = pasteurized milk in producing symptoms of lactose intolerance. Science!

Gumpert desperately backpedals to find reasons to discount the study as much as possible. It was small, only of 16 people. Gardner responded, "However, despite the small sample size, the results are remarkably consistent. I do not think the sample size proved to be a problem for the study, and that a larger study would have generated the same overall finding, just more strongly."

Gardner attributes the small size of his study to exactly the same problem I spent a whole month writing about in my series of posts about the NIH State of the Science Conference on LI. It's really, really hard to find people who show symptoms to lactose in the laboratory, no matter how horrible they claim their symptoms are in daily life. It's a mystery why this should be. That's the Phase 2 that really needs to happen, not yet another study on why raw milk turns out to contain exactly the same amount of lactose as um, milk.

I realize this won't stop the craziness. A Mark McAfee of Organic Pastures Dairy Company, another raw milk advocate who co-sponsored the study, was already being quoted by Gumpert babbling something scientifically incoherent. Raw Milk is a religious belief. True Believers are not susceptible to facts that contradict their beliefs.

I have a True Belief of my own. That those of you who follow this blog regularly have learned enough about science to dismiss the irrational beliefs of advocates.

So repeat after me today's science lesson: Raw milk contains exactly as much lactose as pasteurized milk. It will produce the same symptoms ounce for ounce in those who are LI. It contains no magical properties that neutralize the lactose. If you get symptoms from pasteurized milk, you will get the same symptoms for an equal quantity of raw milk.

Simple and scientific. Spread the word.

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Thursday, November 04, 2010

LI and Pregnancy

Megan sent me the following email and said I could share it with you.

I am 27 and pregnant. And I recently discovered something I think is amazing and not very well known. I wanted to share in hopes of informing other pregnant women. Nearly half of women who are LI prior to pregnancy do not suffer from symptoms during pregnancy. I have done a little research on the topic and can't seem to find too much of a scientific explanation other than the slowed digestion that takes place. It seems as though the body recognizes the need for calcium in order to grow a healthy fetus and acts accordingly. I have been severely LI for 10 years and during this pregnancy I have been able to eat and drink ALL kinds of dairy with only slight discomfort a handful of times (and it's entirely possible I over did it those times due to my new found freedom. Lol)

I've written about this before over at my website. Many women have written to me. Some, like Megan, found that their LI symptoms went away during pregnancy. Others became LI during pregnancy but saw their symptoms go away later.

What gives? Well, Megan also sent a very good link to a pregnancy advice page featuring a response by Joanne Saab, RD. Saab "is a registered dietitian who practices in pediatrics at McMaster Children's Hospital in Hamilton, Ontario." And she writes:
This is actually a very common phenomenon during pregnancy. Many women find they experience an improvement in lactose tolerance when they get pregnant and, for some, this ability to digest lactose remains after they deliver, but for others their lactose intolerance returns or even becomes worse.

Healthcare professionals often talk about a "rule of thirds" during pregnancy. The "rule of thirds" means that approximately one third of pregnant women will see an improvement in their symptoms, one third will remain the same, and one third will see their symptoms worsen. This rule of thirds can occur with many conditions, including: migraine headaches, eczema, asthma and lactose intolerance. Researchers still don't completely understand why this happens, although some attribute it to hormonal changes during pregnancy.

Yep, yet another thing about lactose intolerance that doctors don't understand. (Remember my million-part series on the State of the Science Lactose Intolerance Conference at the National Institutes of Health? Here's a summary to start with.)

All I can suggest is that you experiment with small amounts of easily digestible dairy products like yogurt and hard cheeses first and then progress onto to other types of dairy if you can tolerate those. You may be part of the lucky third.

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Tuesday, November 02, 2010

Kitchen Chemistry - Dairy Division

I received an email from Emma Taylor of Accredited Online Colleges. On their blog they have a list of links they call Kitchen Chemistry: 100 Cool Food Science Experiments for Kids (and Cooks).

Science is awesome. Food is awesome. Blending the two together rocks faces off. Teachers and parents looking for some projects to introduce their students to the basic principles of chemistry, physics, biology and more can easily turn to the kitchen for inspiration. The following experiments vary when it comes to materials, difficulty levels and cost, so read them over thoroughly before making any commitments. Always practice proper safety precautions as well, most especially when tooling around with fire and acids and other lovely things.

The first 20 links go to experiments on Milk, Yogurt & Cheese. They include "DIY Yogurt: Making yogurt at home or in class makes for an excellent way to illustrate how helpful bacteria work — and all the good things they can do for the human body." and "Milk Glue: A brew of milk, vinegar and baking soda makes for a viable, sustainable adhesive for minor projects."

True, except for the yogurt one, the page is not really relevant to lactose intolerance, let alone avoiding milk. Well, tough. I like science. And the more you know about all aspects of milk, the better off you are. Besides, most kids and most people with LI can have most forms of dairy.

I'm going to reinforce the statement in the quoted paragraph. Because the links go to other websites, the quality, the presentation, and the age range of the experiments varies considerably. Check them out first before getting your kids involved. I haven't tried any of them and I can't vouch for their accuracy or practicality.

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Saturday, October 30, 2010

Lactose-Free Statin Drug Lescol

Statin drugs are prescribed to reduce cholesterol, making them some of the most commonly used drugs in America. Unfortunately, nearly every one of them uses lactose as an inactive ingredient.

Several years ago I had hopes that a new statin drug that didn't cause muscle pain, a common side-effect, might also be lactose-free. No such luck. Ezetrol (ezetimibe) does contain lactose now that it's on the market.

There is one brand name that doesn't. Lescol.

Lescol doesn't work for everybody and has side-effects of its own, as a correspondent recently wrote me. I tried to find a substitute, but no luck.

The alternative is to pay an additional fee and go to a compounding pharmacy. They make up prescriptions to order with offending ingredients removed. I wrote about them in Try a Compounding Pharmacy for Lactose-Free Medications and it's time I gave you a reminder.

The links I gave then are still good.

There seem to be two major trade organizations.

The Professional Compounding Centers of America (PCCA) has more than 3500 members, many of them outside American in Canada, Australia, Europe and New Zealand. To find a compounding pharmacist close to you, call them at 1-800-331-2498 or email

The International Academy of Compounding Pharmacists (IACP) represents more than "1,800 pharmacists, physicians, technicians and patients."

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Wednesday, October 27, 2010

Milk's Not the Worst Thing Your Teenager Can Do

How bad has the anti-milk and milk is poison campaigns gotten? Parents are now going to doctors worried sick because their healthy children are *gasp* drinking milk.

You're going to think I'm making this up, so I have to quote this letter to the doctor column of the major UK newspaper, The Guardian.

Since my 15-year-old son was born, he has been a great milk drinker. Now, at 6ft tall, healthy, active and without an ounce of fat on him, he drinks between 12 and 16 pints of milk a week, and we're a little worried about the possible long-term effects. He is of mixed Indian/English background – I say this because I know that lactose intolerance can be a problem for Asians, having experienced it first hand. What can we advise him?

What a horrible tragedy! He's fit, fat-free, 6ft tall. He's practically superhuman. Let's stop this madness!

Fortunately, Dr. Tom Clark doesn't see the need to panic. In fact, he says, calmly, "There are a whole lot worse teenage habits to have than drinking a lot of milk."

I can't help but be reminded of PETA's horrifying - and failed - "Got Beer" campaign. Back in 2000, they seriously tried to make the claim. "The campaign compares the nutritional and moral benefits of beer vs. milk, and says beer comes out on top."

Honestly, milk is better for your 15-year-old child than beer. As long as he's fit and doesn't start showing lactose intolerance symptoms, then he's just fine. Maybe he'll become a doctor, even, giving more good medical advice.

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Tuesday, October 26, 2010

Goat Milk No Cure for Lactose Intolerance

I could do a post about the ignorance of people concerning goat milk almost every day. It would bore you and raise my blood pressure, so I don't. I said it all last year when I asked Goat Milk. Will the Ignorance Ever Stop?

In that post I wrote, "Goat milk dairy products will contain almost exactly the same amount of lactose as cow's milk dairy products." That's true. It's true today. It was true fifty years ago, too.

So how do you explain this, Mr. Smarty Pants?, I hear you ask when you read:

"I am standing here in front of you today because my father was born lactose intolerant," Joey Hoegger of Hoegger Supply tells his audience.

When Hoegger’s father was born and couldn't stomach the cow's milk, Hoegger's grandfather was advised to use goat's milk instead.

(The credulous reporter is Adelia Ladson of The Moultrie Observer.

If goat milk has exactly the same amount of lactose as cow's milk then how did Joey Hoegger's father survive? Because he wasn't lactose intolerant. He might have been allergic to cow's milk, though. Goat's milk does have a different set of proteins than does cow's milk, so some people who are allergic to the one are not allergic to the other.

As I keep repeating, however, lactose intolerance and milk protein allergy are two entirely different things, having no relation to one another at all. They merely both involve milk.

Since this can literally be life and death, the distinction is critical. Let's hope that doctors can explain themselves better today than they could when Mr. Hoegger was born.

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Monday, October 25, 2010

Daiya Vegan Cheese Makes Good Lasagna, She Says

aiya is the hottest new dairy-free product that I've seen in a while. I first posted about it a year ago and it's made my blog several times since.

Why all the attention? Because of the extraordinary claims Daiya makes.

Daiya is a revolutionary new dairy-free vegan cheese that tastes, shreds, melts and stretches like dairy based cheese. Daiya is not made with casein, the protein found in dairy products or soy, common to many other non-dairy cheese alternatives. In fact, Daiya does not contain any common allergens, animal products or cholesterol.

A non-allergic vegan cheese that melts like real dairy cheese can, dare I say it, rule the world! Or at least, lasagna.

That's what Missy Berggren says on her blog at

The Daiya cheese was gooey and tasted great, and the flavor of the sauce tastes the same as the traditional recipe. The best part though? It reheated well in the microwave! I feasted on this lasagna for days and it reheated really well each time.

Now, I don't want you to think it tastes exactly like regular cheese, because it doesn't. But it's by far the best substitute I've tried - and the consistency makes it awesome!

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Sunday, October 24, 2010

Sophie Safe Food Guide

It's been three years since I posted about Emily Hendrix's Sophie-Safe Cooking: A Collection of Family Friendly Recipes That are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish.

Ms. Hendrix has not been idle since. She recently alerted me to her new endeavor, the Sophie Safe Food Guide.

Sophie Safe Food Guide will expand your options and speed up your grocery shopping. Once you have registered for a free membership, you can set up a profile listing the dietary restrictions of members of your family. Using the profile you build, the Sophie Safe Food Guide will search ingredient lists containing 16002 foods, and match your needs with items that you can find in the grocery store. Not sure if this will be helpful? Try it out...for FREE!

There's also a premium membership for $3/Month or $30/Year that offers a few more bells and whistles.

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Friday, October 22, 2010

Rice-Based Dairy-Free Protein Powder

I've said frequently and forcefully that detox and purification programs are quackery. You don't have toxic chemicals in your body that can be "detoxified" nor is stuff sitting up in your colon that doesn't come out with normal excretion.

Normally, therefore, when I see a product designed for a purification program I'd just skip right over it.

Of course, products have more than one use and some of those uses may be far more beneficial.

That's why I'm mentioning Standard Process's SP Complete Dairy Free rice protein powder.

SP Complete Dairy Free is a nutritious whole food supplement powder that mixes with water, or with fruits and vegetables to make healthy shakes. It provides vital nutrients, and contains the same whole food ingredients as SP Complete, but with rice protein instead of whey.

There are many whey-based and soy-based protein powders on the market. Unfortunately, a large number of people are allergic to whey or soy or both. An alternative and less-allergenic protein source is valuable to know about.

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Wednesday, October 20, 2010

Green Valley Organics Debuts Lactose-Free Kefir

Kefir is an age-old fermented dairy drink. Think of it being a little like a drinkable yogurt. There's been true lactose-free dairy yogurts for years, but I hadn't heard of a lactose-free dairy kefir before.

But Green Valley Organics just debuted lactose-free kefir. And a line of lactose-free yogurts too, just to make it interesting.

Green Valley Organics™ is the first line of lactose free yogurts and kefirs to be available nationwide, making it possible for millions of lactose intolerant Americans to enjoy the great taste and health benefits of real dairy without tummy troubles.

To create these first-of-their-kind products, the natural enzyme lactase is added. Lactose intolerant individuals do not produce lactase and therefore cannot digest the milk sugar, lactose, in dairy. When added to the milk the lactase breaks down the lactose into the easily digested simple sugars glucose and galactose. No chemicals are used and the nutritional composition of the milk is not altered in any way so consumers still get all of the great taste, calcium, protein and B vitamins of real dairy without the unpleasant symptoms of lactose intolerance.

"Fermented dairy products like yogurt and kefir are functional superfoods that help promote bone health, good digestion and a strong immune system,” said Dr. Liz Applegate, Director of Sports Nutrition at UC Davis. “Until now, lactose intolerant consumers haven’t had a lactose free, real dairy option which Green Valley Organics delivers with live active cultures that have a variety of health benefits.”

In addition to being delicious, Certified Humane®, low fat, kosher, GMO and gluten-free, Green Valley Organics is also the only dairy brand to offer Flourish™ – a custom blend of 10 live active probiotic cultures that promotes optimal digestive and immune system health (the USDA requires two cultures for yogurts).

Green Valley Organics blends the best quality fruits and ingredients into its creamy smooth and naturally sweet, lower-in-sugar yogurts and kefirs, which also makes these products an excellent choice for diabetics or anyone watching their sugar intake. Yogurt flavors include Plain, Blueberry, Honey, Strawberry and Vanilla. Kefir is available in Traditional Plain and Blueberry Pomegranate Acai.

Dr. Applegate must have a deal with Green Valley, because they also feature a whole page on her answering questions about lactose intolerance.

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Monday, October 18, 2010

FDA Crackdown on Chelators

Sadly for the hopes of many parents, the GFCF (gluten-free, dairy-free) diet has not passed any medical testing as a cure for autism. The claims made by the people who tout the diet are suspect anyway, because they try many different things at once. This is quite natural and understandable, but it makes nonsense of any chance of separating out what works from what doesn't.

The evidence suggests that not much works, which makes piling pills upon the other attempts even more problematical.

Here's a quick rule that should work in almost every situation. If someone says you need to "detoxify," put your hand on your wallet and run in the other direction.

Chelators are powerful chemicals that are designed to remove heavy metals from the body. They work for the few individuals who really do have heavy metal buildup. There is not the slightest evidence that autistic children do or that their bodies have to be detoxified of them.

That doesn't prevent unscrupulous companies from selling chelators to parents to give to their children. The FDA has stepped in to put a stop to the quackery. The article by Deborah Huso on AOL Health said:

[Thursday, October 15, 2010] the U.S. Food and Drug Administration cracked down on eight companies marketing purportedly dangerous over-the-counter treatments for autism. The companies sell products, known as chelators, touting them as effective in the treatment of autism as well as heart disease, Parkinson's disease, Alzheimer's disease and macular degeneration.

The FDA warned eight companies, including World Health Products, LLC, and Evenbetternow, LLC, to correct violations that misled consumers into believing unproven treatments for autism and other diseases are safe and effective. One of the companies cited for violations, Artery Health Institute, LLC, claims on its website that its oral chelation product can reverse atherosclerosis. ...

"The companies advertising these products claim that these diseases are the result of heavy metal contamination in the body and that chelators will 'detoxify' them," FDA spokesperson Siobhan DeLancey told AOL Health. "There is no proof that 'detoxification' using these products is effective to prevent or treat any of these conditions."

DeLancey warns any consumers currently making use of these drugs to treat themselves or their children to cease their use and consult a physician immediately. The use of chelators can lead to dangerous dehydration, kidney failure and even death.

Please do not use these pills for any purposes for which they are not intended by prescription. Dump them out of your medicine cabinets if you already have them. Trying anything is not always better than trying nothing. Some things are truly dangerous.

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Sunday, October 17, 2010

Liquid Lactase on Sale at eBay

Despite all the anguish from a few whenever liquid lactase drops vanish from the American market, the sad reality is that not enough people buy them.

I posted last year that Remko Hiemstra, a Dutch manufacturer of lactase, had made Disolact liquid lactase available through eBay.

The bad news is that it didn't sell as well as he hoped. The good news is that he is putting the last 200 bottles up for sale on eBay at a reduced "buy now" price of $4.50 plus $2.00 shipping.

Go to eBay to make a purchase. You can also enter in a lower bid.

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Saturday, October 16, 2010

The Dairy Free Diva Recipe Exchange

At the top of the Dairy Free Diva Recipe Exchange Site stands a whole lone of corralled cows cowed behind the universal big red slashing line that symbolized NO. No dairy. No meat. No processed cow effluvia.

Just recipes galore. Potato-Leek Breakfast Casserole. Cornmeal-Crusted Tempeh. Cashew Cheeze Spread. Spinach Fettuccine with Creamy Pesto Sauce. Vegan New England Chowder.

Click on any of the pictures of the foods,

and you'll be taken to a long and detailed set of instructions.

Looks to be lots of amazing recipes. Please give them a try and come back and drop off a review.

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Friday, October 15, 2010

Most Vegan Friendly College

OK, it's from PETA2, the younger-skewing and fortunately less batshit insane offshoot of PETA. But the competition doesn't see out to offend people with brains and sensibilities. It's a March Madness-like playoff for the Most Vegan Friendly College.

Does your college have faux-chicken drumsticks that would put any side salad to shame? How about a soy ice-cream bar? Or veggie sushi, made to order? Schools on our Most Vegan-Friendly Colleges list do! Check out all the tasty vegan options that our top schools offer and then vote for your favorite to help us decide who will get the prestigious title of peta2's Most Vegan-Friendly College!

Round 1: The competition is underway! Choose carefully, as these top schools battle it out head-to-head, fighting for the title of Most Vegan-Friendly College in the country! Voting for round 1 ends October 18. Winners will be announced November 19, so cast your vote to help us decide who will win!

Round 2: Voting for round 2 ends October 25. Winners will be announced November 19, so cast your vote to help us decide who will win!

Round 3: Voting for round 3 ends November 1. Winners will be announced November 19, so cast your vote to help us decide who will win!

Round 4: Voting for round 4 ends November 8. Winners will be announced November 19, so cast your vote to help us decide who will win!

Round 5: Voting for round 5 ends November 15, and winners will be announced November 19, so cast your vote to help us decide who will win!

Instructions: Select your favorite large U.S. school in each matchup by clicking on the button next to the logo. Be sure to fill out the form at the bottom of the page and hit "Submit" to make sure your vote comes through to help us pick the contenders. And don't forget to vote for small U.S. schools and Canadian schools too!

Crains Cleveland Business has a squib on the healthy competition.

Kent State University and Oberlin College are among the schools in contention for the most vegan-friendly college competition sponsored by peta2, the young adult arm of People for the Ethical Treatment of Animals.

At Kent State this fall, "dining services is working alongside students to unveil a new vegan-friendly menu with dozens of delectable dishes, including Alpine vegan chicken casserole, vegan stuffed green peppers, and dairy-free chocolate ice cream," peta2 notes.

The group says Oberlin "is among the most vegan-friendly schools in the nation and has been for years. Tofu and red pepper stir-fry with quinoa, Creole-style vegan jambalaya, and vegan gumbo are just a few of the dozens of premier vegan options to be found at this top liberal arts school."

Sounds good, sounds tasty, sounds healthy, and doesn't sound batshit insane. A real step up for PETA.

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Thursday, October 14, 2010

UK Dairy Free Chocolate

Neandra Etienne taste-tested a variety of dairy-free chocolates available in stores or on line in the UK for The Collective Review.

I'm not going to give you the whole reviews, because that would be copying too much. However, here are the chocolates cited and their websites. For Etienne's opinions, visit the page linked above.

Dairy Free

Rococo Chocolates

Seed Stacked Flapjack



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Monday, October 11, 2010

History of the Food Pyramid

I started my website, Steve Carper's Lactose Intolerance Clearinghouse, back in 1997. (And don't say that it looks it. It doesn't. It looks like the 1998 version. So there.)

That was several generations ago in internet terms. I was on Compuserve even earlier. Compared to the hordes that crowd the net now, I'm an oldbie.

Yet there are still many things that I never understand. Like why a history of the U.S. Food Pyramid would appear on an Australian blog site. (Which means it's dated tomorrow as I write this. How's that for breaking news!)

It's a pretty good history, though. Worth the read. Lots of pictures to help it go down.

And some relevance to those who are lactose intolerant.

In theory, we digest and process food in the same ways, but a lot of us have allergies and dietary restrictions. Whether your restrictions are voluntary or not, you probably have to substitute a normal item you find on the food group pyramid for something else. It's important to remember that substitutes can have a major difference in nutritional value and to know what those differences are. Let's take lactose intolerance and milk as an example. If you're replacing milk, your most obvious choices are soy milk and rice milk. Rice milk has significantly higher levels of carbohydrates than regular milk, and soy milk often has a lot of sugar added (not always the case, but it's always worth checking first). If you don't eat meat and are looking at substitutes, many of them have a very high sodium content that you wouldn't find in actual meat. This isn't necessarily worse; it's just different. It's important to be aware of the differences in substitutions and not assume you're getting the exact same nutrients you'll find in the item it was designed to replace.

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Saturday, October 09, 2010

Scream Sorbet

Sorbet is slowly becoming more popular. A few good restaurants would offer a selection of sorbets after a meal, yielding an intensely fruity treat that needed only a few bites to satisfy. Sorbets are big tastes, a sipper's delight rather than a gulper's. Brandies are less popular than beer, too.

With dairy-free desserts inching their way into the general market, sorbets are due. And new food processing technologies are making possible sorbets that go beyond fruit tastes into the weirder world that high end ice creams are also pursuing.

The New York Times Magazine - which did an article a few weeks ago on a man who made hibiscus beet, bourbon and cornflake, prosciutto, and chocolate smoked sea salt ice creams - has followed it up with one on a man who figured out a way to make nut-based sorbets.

Making frozen treats is as much about composition as it is equipment. "In some ways," [Nathan] Kurz says, "the other reason I started this business was that I’d been reading about El Bulli and how they were using Pacojets. Some people lust after cars, I lusted after kitchen machinery." Basically, he let a $4,000 gadget determine his fate. (He advises everyone to read about the process to understand this seemingly rash decision.) "Normally, you make ice cream in a batch freezer," he explains. "You freeze the outside and scrape along the outside as it [the ice cream] freezes. It's the same as the hand-churned thing you use at home, and it works great, if what you’re starting with is already smooth."

The Pacojet is simpler: "It doesn't include refrigeration, and part of its process is to make things silky smooth." It's true. You can add whole nuts and fruits to this machine and "still end up with a silky smooth texture." As he explains the process, "you freeze your sorbet chunky first in a one-quart container. Then the blade spins around; it goes from the top of the round cylinder down to the bottom at a rate of several thousand R.P.M. It takes four minutes to process."

He discovered that using a Pacojet meant he could add less sugar to his sorbet and yield more intensity from his main ingredient. His approach goes against everything that McGee and others who rely on the traditional methods counsel. They encourage adding water (to achieve the required puree that Kurz's equipment renders unnecessary), then lemon juice (to draw out the diluted product's weakened flavor) and finally more sugar (to compensate for all that extra volume). "We don’t add anything unless it tastes good," he says; that means they also won’t add anything that tastes like nothing, such as a stabilizer. The Scream stuff is thicker than other sorbets and made from fewer ingredients. With higher fruit content and no additives, it has the texture of gelato but is more concentrated in flavor.

His pistachio sorbet contains pistachios, water, sugar, and sea salt. Nothing else.

You won't find it everywhere, but a variety of farmers' markets in northern California carry it and he will soon open a storefront in Oakland, CA.

More importantly, he ships anywhere Federal Express offers overnight service.

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Thursday, October 07, 2010

Lactose Intolerants a Possible Market for Dairy

Lactose-free milk is the one dairy product that sells well. Lactose-free ice creams exist, and so do lactose-free cottage cheeses and sour creams, but they are the tiniest of niche products.

Even so, the amount of lactose-free milk isn't anywhere near proportional to the percentage of lactose intolerant people in the U.S. And the dairy industry thinks that this is an opportunity.

The Innovation Center for US Dairy issued a white paper saying that this is "an opportunity to achieve 273 million gallons of incremental growth by targeting the lactose intolerant consumer segment."

"Our extensive consumer research and analysis found that 81 percent of lactose intolerant consumers would be willing to include dairy in their diets if they could do so while minimizing symptoms," said Jim Layne, vice president of strategic initiatives with Dairy Management Inc.™ "This shows that a solid opportunity exists to meet the health and enjoyment needs of this market segment with nutrient-rich dairy foods. ...

"There is a solution to lactose intolerance that is not avoidance or restriction,” Layne said. "Increasing consumption of dairy in the lactose intolerant consumer segment could help grow long-term loyalty, generation after generation, totaling 2.35 billion pounds of incremental growth."

Like any good research marketing firm, the Innovation Center folks broke down the market and into target segments.

The four segments below offer the most significant growth opportunities for lactose-free milk and dairy.

Healthy Wealthy consumers make up 20 percent of the lactose intolerant segment. People in this group tend to be college-educated, employed and health-conscious. They are considered milk-friendly, but don’t drink a lot — preferring 1 percent to whole milk — and only 44 percent consider milk to be a healthy choice. Reinforcing the benefits of dairy would be a strong approach for this group. Lactose-free milk and dairy recipes may appeal to them.

Family Milk Lovers constitute 20 percent of the lactose intolerant segment. Two-thirds female, and generally married, this group includes family milk consumption “gatekeepers.” They associate milk with health, enjoyment and taste, and shy away from lactose-free due to cost and its different taste. Messages showing lactose-free milk as a whole-family solution may resonate with this group.

Avoiders represent 20 percent of lactose intolerant consumers. More likely to suffer from gastrointestinal disorders, obesity and high cholesterol, this group is the least likely to have tried lactose-free foods. They are open to dairy solutions, and good-tasting lactose-free milk and milk products may succeed with these consumers.

Aware and Managing consumers represent just 14 percent of the lactose intolerant segment. As the oldest market segment, nearly one-fourth is retired. They are the most likely to have their lactose intolerance diagnosed by a physician and to drink lactose-free milk. Their awareness and symptom management allows them to enjoy dairy, but they also are experimenting with alternatives such as soy. There is room to increase loyalty with this group.

Enjoy dairy yourself... if your only issue is lactose intolerance.

You can email them at for a copy of the white paper, "Lactose Intolerance: Opportunity to Grow Volume for Dairy through Dispelling Myths and Meeting Consumer Needs."

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Wednesday, October 06, 2010

Chocolate World Expo

Chocolate. More chocolate. Even more chocolate.

Sound good?

With over 50 vendors, Chocolate World Expo is one of the largest retail chocolate shows in the U.S. Let's pretend that this article from the Hudson Valley Press is something other than a press release masquerading as news.

Record numbers of chocolate lovers and foodies from near and far are expected at the upcoming Chocolate World Expo, which returns to the Westchester County Center in White Plains, on Sunday, November 7th, from 11 a.m. until 6 p.m. Visitors will have a chance to taste, purchase, celebrate and otherwise indulge in delicious gourmet chocolates, as well as a wonderful array of baked goods, specialty foods, ice cream, cheeses, wines and much more at the show. ...

To suit a variety of other dietary needs and tastes, certain vendors will also feature all-natural, organic, raw, vegan, fair trade, dairy-free, gluten-free, sugar-free, low-glycemic, kosher and/or ethnic-style choices.


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Monday, October 04, 2010

Smart Balance Adds Another Lactose-Free Milk

Late last year I told you about the line of Smart Balance lactose-free products.

Their lactose-free fat-free milk with omega-3s was just rolling out at that point. I guess it was a success. Not only is it now available nationwide, but they've introduced a companion lactose-free milk. Here's the press release.

Smart Balance, Inc. is launching Smart Balance™ Lactose-Free Fat Free and Calcium milk, the latest addition to its popular line of enhanced milks and innovative heart healthier products. ...

Like all of the fat free milks in the Smart Balance line of enhanced milks, the lactose-free milks have the rich, creamy taste of 2% without the saturated fat. Our new Smart Balance™ Lactose-Free Fat Free and Calcium milk has 75% more calcium and 20% more protein than whole milk. The added calcium is great for those who avoid dairy and have a hard time getting enough calcium for healthy bones.

Also available nationwide is Smart Balance™ Lactose-Free Fat Free and Omega-3s milk, which has the added benefits of Omega-3s as well as 20% more protein and 20% more calcium than regular milk. It provides an excellent source of heart-healthy EPA/DHA Omega-3s (32 mg per serving, 20% of the 160 mg daily value).

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Friday, October 01, 2010

Caribbean Vegan

Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion, by Taymer Mason is brand-new, it's publication date being today, presumably the day when everybody in the north starts longing for that Caribbean vacation.

Product Description
Here is your passport to a world of distinctive, unforgettable food—125 delicious, authentic vegan recipes that showcase flavors and ingredients from across the Caribbean islands

If “Caribbean cuisine” makes you think of pineapples and coconuts, you’re missing out. The Caribbean islands are home to a rich cooking tradition that combines African, French, Spanish, British, Asian, and Indian influences, adds an unmistakable local flair . . . and tastes like paradise. A real secret is in the herbs and spices—with the right uncooked sauce, cooked sauce, or “wet seasoning” blend, you can transform everyday ingredients into Caribbean delights.

Caribbean Vegan will spice up your vegan diet like no other cookbook. Popular blogger Taymer Mason serves up 125 completely vegan recipes—for breakfast dishes, appetizers, entrées, sides, soups, desserts, and drinks that are anything but bland. Sample the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies with:

Saint Lucian Bakes
Eggplant and Seaweed Accras
Bajan Soup with Dumplings
Rummy Rum and Raisin Ice Cream . . . and much more!

Enticing color photos and Island Tips explain the key ingredients, equipment, and techniques of Caribbean cuisine—so whatever your previous familiarity with Caribbean food, you’ll be cooking like an islander in no time.

About the Author
Taymer Mason grew up in a family of cooks who taught her to make—and love!—traditional Caribbean cuisine. She went vegan in 2006 while an undergraduate at the University of the West Indies and discovered that, far from being limiting, it was an exciting new way to cook her old favorites. Now she writes the popular cooking blog Vegan in the Sun. She lives with her husband and their cat in the French West Indies, but she appreciates the unique culture and cuisine of all the islands—and especially of her birthplace, Barbados.

Honestly, I originally read that as "Taymer Mason grew up in a family of cooks who taught her to make love! using traditional Caribbean customs." I'm a very bad person.

The Experiment trade paperback
256 pages
List price: $18.95

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Thursday, September 30, 2010

The Gluten-Free Girl Is Back ... and Married

Hey remember the blogger Shauna James Ahern, the Gluten-Free Girl?

She's been busy since I wrote about her. She's continued her blog, gor married, and now has a cookbook out with her husband. In hardcover no less, Gluten-Free Girl and the Chef, by Shauna James Ahern and Daniel Ahern.

Product Description
The first cookbook from the author of Gluten-Free Girl and

Combining tempting recipes with an authentic love story, Gluten-Free Girl and the Chef is a narrative cookbook for anyone who loves food.

A must-have for those who need to eat gluten-free, this cookbook offers irresistible stories and plenty of mouth-watering meals. From the authors of the much-loved food blog, Gluten-Free Girl and the Chef, the book includes evocative photos, cooking techniques, and 100 chef-tested recipes that are sure to give joy in the belly.

•Illustrates the working day of a talented chef and what he does to put delicious food on the plate
•Contains great-tasting recipes that everyone can cook and eat
•Meant to be read cover to cover

Gluten-Free Girl and the Chef inspires anyone who has to eat gluten-free to say yes to the food he or she can eat.

Wiley Hardback
288 pages
List Price: $29.95

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Wednesday, September 29, 2010

Animal Glandular Products

"Search" is the most amazing aspect of the Internet. Forget about YouTube or FailBlog. It's when you enter terms into Search that you find the things that prove that solipsism can't be true. Your mind could never invent these, so it's impossible that the universe is a figment of your imagination.

Don't believe me? Then believe your eyes. I present Animal Glandular Products: Milk, Camel, Infant Formula, Lactose Intolerance, Ambergris, Chocolate Milk, Lanolin, Dairy Farming, Milkshake.


Product Description
Chapters: Milk, Camel, Infant Formula, Lactose Intolerance, Ambergris, Chocolate Milk, Lanolin, Dairy Farming, Milkshake, United States Raw Milk Debate, Breast Pump, Asses' Milk, Condensed Milk, Bulk Tank, Lactation, 1933 Wisconsin Milk Strike, Fat Content of Milk, Musk, Victor Horsley, Egg Cream, Gerber Method, Ultra-High-Temperature Processing, Buttermilk, Powdered Milk, Whey, Evaporated Milk, Milking Pipeline, Osteoblast Milk Protein, Castoreum, Moose Milk, Lactagen, Milk Float, Milk Paint, A2 Milk, Frijj, Curd, Coffee Milk, Cow Blowing, Malted Milk, Milkman, Flavored Milk, Lactofree, Babcock Test, Ocean of Milk, Sheep Milk, Milkmaid, Maine's Own Organic Milk Company, Buffalo Curd, F-100, Doogh, Strawberry Milk, Unistraw, Ymer, Babycino, Milk Marketing Board, Ambrein, Whey Acidic Protein, Ginger Milk Curd, Baked Milk, Scalded Milk, Channel Island Milk, Microfoam, Milk Basic Protein, Ultrafiltered Milk, Chaas, Special Milk Program, Soda Sữa Hột Gà, Vanilla Milk, Milk Protein Concentrate, Utilization Rates, Vio, Steamer, Ox Gall, Agglutinin, Lactometer.


It's a brand name of milkshake. And the madness comes full circle.

Available at

PDF download
336 pages
Reprinted: 2010, General Books, Memphis, Tennessee, USA
List price: $9.99

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Tuesday, September 28, 2010

Primal Blueprint Cookbook

The Stone Age Diet is like the DC Comics villian, Vandal Savage, an immortal remnant of the paleolithic that just keeps coming back.

The latest booster is Mark Sisson, another self-invented fitness guru, whose blog and website boosts the Primal Blueprint.

And there is a Primal Blueprint Cookbook as well.

The popularity of the low carb/paleo/Primal way of eating has exploded, as people discover an appealing and sustainable alternative to the restrictive diets and flawed conventional wisdom that lead to burnout and failed weight loss efforts. Until now, high-quality cookbooks written for this growing community simply haven't existed. The dream of eating satisfying meals—even on a budget—controlling weight and feeling great has now become a reality. Make your transition to Primal eating easy and fun with this innovative cookbook from Primal Blueprint author Mark Sisson, and acclaimed chef/food writer/photographer Jennifer Meier. Included are over 100 mouth-watering recipes with easy-to-follow instructions and nearly 400 brilliant, glossy, full-color photographs to guide and inspire you to cooking and eating Primally.

Convenience: Save time with intuitive recipe steps, easy navigation, and great visual support. Find recipes quickly in the following categories: Meat, Offal, Fowl, Seafood, Vegetables, Eggs, Primal Substitutes, Marinades, Sauces and Dressings, Desserts, Beverages.

Effortless Weight Loss: As detailed in the Primal Blueprint, losing excess body fat is all about insulin. Regulate insulin production by eliminating grains and sugars and you will lose weight, even if you don't exercise much or are cursed with the "fat gene". Easier said than done, right? Well, the Primal Blueprint cookbook shows you how to transition from great American grain-based diet to a Primal diet featuring meat, seafood, fowl, vegetables, fruits, nuts, and seeds. All of these Primal recipes have a naturally low glycemic impact, keeping your insulin levels—and thus your waistline—in check.

No Pasta, No Bread, No Rice, No Beans, No Kidding!: As you build momentum for Primal eating, you'll find that you won't even miss the bland, boring, low-fat foods that previously were the central focus of your diet. How can you argue with a menu that includes Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard? This isn’t a crash course diet. These and the other Primal recipes provide the foundation for a lifetime of healthy eating, high energy and protection from common health problems that arise from eating SAD (Standard American Diet).

Primal Nutrition, Inc. Hardcover
278 pages
List price: $29.99

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Monday, September 27, 2010

The Wild Vegan Cookbook

The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, by "Wildman" Steve Brill.

OK, who reading that immediately leapt to the thought that the book was published by Harvard Common Press? No, you didn't. Put your hand down.

Not that the publisher has anything to do with the University. It puts out cookbooks and parenting guides. Still.

Anyway, here's what it says about the Wildman:

Leading American foraging expert “Wildman” Steve Brill has been guiding foraging tours in and around New York City since 1982. He has appeared on The Late Show with David Letterman and Today, and has been profiled in numerous publications, including The New York Times.

Claire Hopley of the Amherst Bulletin has this to say about the huge book.
At 445 pages plus a lengthy section of tables and weights and measures, this book is quite a tome, and readers new to foraging will be amazed at how much there is out there that we can eat. OK we know about mushrooms and crab apples and wild blueberries; we know there are fiddleheads in the spring and blackberries in the fall. But who knew about Curly Dock and Wineberries? Who knew that daylily and cattail shoots were edible, or where to find wild cabbage or knotweed -- the latter described as "one of the premier wild foods of Spring?" Who knew that common spicebush berries taste like allspice?

This book is an encyclopedia of answers to these questions, and also a fascinating compendium of recipes. You don't actually have to go out and gather stuff from the wayside -- often you can buy or grow cultivated forms -- but this being the season for wild mushrooms, you may want to check out the many mushroom recipes.

Harvard Common Press trade paperback
528 pages
List price: $27.95

The book was originally published in hardcover as The Wild Vegetarian Cookbook.

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Sunday, September 26, 2010

Gluten-Free Recipes for the Conscious Cook

Claire Hopley in the Amherst Bulletin wrote about several new cookbooks that included a couple I thought I'd pass along.

One is Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook, "by Shutesbury author and culinary teacher Leslie Cerier. ... [R]eaders will enthuse about a book that introduces an array of appetizing recipes that use grains that lack gluten: amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, and wild rice."

Gluten-free is not the same as dairy-free, of course, but many people with celiac disease also develop lactose intolerance, so there is an overlap between our populations and usually an overlap in recipes.

Product Description
A gluten-free diet can help you feel more energetic, improve digestion, aid in weight loss, and dramatically improve the symptoms of many mental and physical health disorders. It's no wonder that more and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook, Leslie Cerier, 'The Organic Gourmet,' presents over 100 remarkably delicious recipes for easy-to-make, gluten-free, vegetarian meals. You'll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations.

• Whip up tasty grab-and-go meals and snacks
• Get tips for using organic and seasonal ingredients to make gluten-free food even more delicious
• Enjoy pancakes and waffles, casseroles, pastas, and pastries-all made without gluten
• Get creative with the wealth of recipe variations and ideas in this book

From the Publisher
'The Green Chef,' Leslie Cerier, presents Gluten-Free Recipes for the Conscious Cook, a vegetarian cookbook filled with recipes for gluten-free, delicious meals the whole family can enjoy. The book includes tips on seasonal cooking, adapting family recipes to accommodate celiac disease, and incorporating wholesome organic ingredients for optimal nutrition.

New Harbinger Publications trade paperback
223 pages
List price: $17.95

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Thursday, September 23, 2010

Another False Milk Claim

Another unique characteristic of Ronnybrook milk is that it's unhomogenized. Instead, the cream that naturally rises to the top of a glass jug of milk remains there, unless you decide to shake it up. The result, Osofsky explained, is milk that the body can more easily digest, especially for people who typically have trouble digesting lactose.

"We have a lot of families that drink our milk because they're lactose intolerant," he said.

The quote comes from an article by Jaclyn Bruntfield in the Harrison Patch.

The article is terrible for our purposes because Bruntfield never bothers to say whether the milk is "raw," i.e. unpasteurized, a claim that is often made - totally wrongly, in my estimation - for milk drinkable by those with lactose intolerance.

If possible, a claim that unhomogenized milk is safer for those with LI is even wronger.

Ignore it at your peril.

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Monday, September 20, 2010

Living Without Magazine Catches National Buzz

I've done a couple of mentions of Living Without magazine. It bills itself as the "magazine for people allergies and food sensitivities," which I assume is most of you reading this. Check out that link to their website for lots of recipes and other information.

The Washington Post has finally caught up to our world. A recent Health Scan column was about food allergies. A recent - but not the most recent - issue of Living Without got featured.

"Living Without," August/September issue

"Living Without," a magazine with a sad name, is for people with food allergies and sensitivities. The current issue features an interview with celebrity chef Ming Tsai, who owns the Boston-area restaurant Blue Ginger and serves as a national spokesman for the Food Allergy and Anaphylaxis Network. When Tsai's 10-year-old son, David, was an infant, he tested positive for dairy, wheat, soy, egg, shellfish, nut and peanut allergies. "When your child has life-threatening food allergies, it's your number-one concern," Tsai says. "It affects everything." David's diagnosis made allergy awareness Tsai's calling, he says; Blue Ginger provides diners with detailed ingredient lists of every dish.

I don't understand why a national newspaper is so far behind the times. The new October/November issue is already out. If you want to take a look at its content, visit that page on their website. Some of the articles are only available to subscribers, but others, like the Spooky Gluten-Free, Dairy-Free, Egg-Free Treats recipe are free to all.

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Saturday, September 18, 2010

Food Channel's Top 10 Snack Trends of 2010

At the same moment in a food world that features larger and larger meals - I heard something about a pizza-sized hamburger that I'm trying my best to ignore - the trend toward "healthier" foods - or least foods that can be marketed as healthier - runs on a loud parallel track.

Will real people in the real world actually switch over to snack foods that are healthy? Oh, a few will, and always have, but the majority? Not if history is a guide.

But that's the trend of the year, or so says the Food Channel. The website of the National Association of Convenience Stores naturally has a huge vested interest in the subject. And that's where I found this report.

The Food Channel has posted its Top 10 Snack Trends of 2010, based on research conducted by channel in conjunction with CultureWaves, the International Food Futurists and Mintel International. Here are the trends shaping how Americans snack.

1. Chip and Dip. The desire for change has morphed into a new array of artisanal chip-and-dip choices, such as hummus and falafel chips.

2. Small and Sensational. “Grazing is the new snacking,” the Food Channel said.

3. The Drink Shift. This trend encompasses the bevy of beverages made with fruit or antioxidants. Drinks have shifted away from colas and energy drinks to teas, lemonades, fruity organic waters and carbonated fruit drinks.

4. Goin’ Nuts. Nuts have been paired with granola and fruits, as well as appearing solo as smoked and salted. With more emphasis on how good nuts are for you, more people are grabbing a handful for snacking.

5. Fruits: The Low Hanging Snack. Fruit is noshed on fresh, dried and freeze-dried. New types of fruits have become trendy, such as the Amazon açai fruit. Fresh fruit is now the number one snack among kids aged 2 to 17.

6. Cruising the Bars. Granola bars have come out in a wide variety, such as dairy-free, gluten-free, non-GMO, organic, soy-free, cholesterol-free, trans-fat-free, and casein-free.

7. Sweet and Salty. Recently, snacks have embraced the sweet and salty all in one bite.

8. Yogurt, Redefined. International flavors, such as Greek yogurt, and the added value of probiotics has made yogurt new and exciting as a snack.

9. Bodaciously Bold. The spicier, the better for some snacks. Bland is out and bold is definitely in.

10. Nostalgia’s New Again. Old standbys like Snack Cakes, Hostess Twinkie, Ding Dongs, TastyKake, and Little Debbies have found new life these days.

Notice that dairy-free granola bars and lower-lactose Greek yogurt are on the list. That's about all the support we get. Well, that and fruits. Fruit is dairy-free, gluten-free, vegan, and have all sorts of natural nutrients that as yet can't be found in pill form.

Fruit. The original snack food.

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Thursday, September 16, 2010

Top 50 Allergy Blogs. Guess Who's Number Five

What's the banner line under my title? "The latest news on avoiding dairy products if you are lactose intolerant, have milk allergies, are a vegan, or want to keep kosher."

I mean that. I don't concentrate on allergies specifically, but I try to provide as much information as I can gather specifically on dairy allergies and generally on food allergies that have info for those who want to avoid dairy.

That's why it was such a pleasant surprise to named one of the 50 Best Food Allergy Blogs by Nursing

Here's what they had to say, and the listing of their first five.

The following blogs, listed in no particular order, have lent their voices to the community at large as a means of shedding light on the undeniably challenging trials they must face. With deeply personal stories, recipes, research and commentary, they take to the web and find ways to quell the suffering of those for whom gluten/wheat, dairy, eggs, corn, soy, seafood, tree nuts, peanuts and much more may mean anything from short-term illness to death. Their perseverance, strength and sociopolitical efforts ought not go ignored or brushed aside.

However, please do not take the statements here as medical fact. What works in one patient may not necessarily prove worthwhile for another's needs. Nothing replaces expert consultation with a medical professional the blogs here merely provide support and suggestions.

1. The Food Allergy Queen

Kishari Sing loves food, even working as a caterer for a while. Unfortunately, she also suffers from a number of different allergies including rice, soy, tomatoes, garlic, wheat, tree nuts and much more. But she has applied her creativity and culinary experience to creating excellent recipes for others in her situation, and The Food Allergy Queen is essential reading because of it.

2. Food Allergy Assistant

Food Allergy Assistant provides detailed information on life with various food allergies, with plenty of resources available on support groups, coaches, recipes and more.

3. Please Don't Pass the Nuts

A social worker who both suffers from and works with food allergies keeps an absolutely essential blog about maneuvering through life saddled with such conditions. Anyone with any sort of food-related allergy or asthma needs to bookmark or subscribe immediately.

4. Allergy Moms

Parents of children with strict food allergies band together to exchange ideas, information and recipes to keep them as safe and healthy as possible. Be sure to check out the rest of the website as well!

5. Planet Lactose

Planet Lactose Publishing specializes in dairy-free, kosher and vegan cookbooks for anyone with staunch dietary restrictions. They keep a great blog to inform readers of their latest offerings.

If you're coming here from that blog and reading me for the first time, let me stress that I do much more than point you to the new cookbooks that you might want to check out. I list new dairy-free and lactose-free foods, report on clinical testing and new allergy symptom relief testing, correct mistakes made by overenthusiastic or overcredulous websites, and generally keep my eye open for anything and everything that you need to know.

I am an information provider. I don't review or do tastings or create recipes. Those other blogs on the list do a great job of that, I'm sure. My role is unique. I make sure that you get correct, up-to-date, factual treatments of critical issues. I'm not kind to those who don't live up to those standards. I've been writing about lactose intolerance and related issues for a quarter century, so I have a huge depth of experience to draw on.

I also have a website, Steve Carper's Lactose Intolerance Clearinghouse. I've pretty much stopped updating it since it was so much easier to post new information here in blog form. Even so, there are over 100 pages of information on it, and much of it is still as good as the day I started the site in the ancient era of 1997. Most of it's a lot newer, of course. You'll find many pages on books and dairy-free products there that can't be found in a single place elsewhere.

Want more? There's my gigantic book of earlier blog postings, revised and updated and sorted into convenient categories, at Planet Lactose Publishing.

And please stop back here again. I'll have something new and delightfully interesting for you to read.

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Wednesday, September 15, 2010

Lactose-Free Milk in Denmark

Dairy Markets has a short squib up on its site that should be good news for my Danish readers.

Arla Foods has launched a lactose-free milk in Denmark, the first in a new line of lactose-free dairy products.

Official estimates suggest that between 3% and 6% of Danes suffer from lactose intolerance. But the product will also be aimed at those who think they have a problem and have therefore opted for non-dairy alternatives.

Arla is the huge UK manufacturer of Lactofree milk.

I can't find any additional information on this new Danish product. But let's face it. When you market a product who think they need it but don't really, the state of information about lactose intolerance is beyond nuts into surreal.

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Tuesday, September 14, 2010

Lacidofil May Help Milk Allergy Symptoms

I try to be very skeptical of claims of allergy symptom relief from commercial products. Very few of them involve serious clinical testing of the product. When I see a favorable test, therefore, I have to pay attention. The makers of Lacidofil, a probiotic, put the product to a trial of real children with atopic dermatitis (AD) from milk allergy and it appears to have worked better than a topical cream.

The report of the conference paper can be found at

Researchers on a new study by Institut Rosell-Lallemand have reported that its Lacidofil probiotic supplement may reduce the severity of atopic dermatitis (AD) in children when used with a topical emollient, and increase antibodies against cow’s milk allergen IgG4. ...

The company set out to test its probiotic Lacidofil in young children with AD and cow’s milk allergy. The results of the study, led by Dr Chernyshov of Ukraine’s Medical University, were presented at the Joint International Symposium New Trends in Allergy VII and the 6th Rajka Symposium on Atopic Dermatitis in Munich last month.

The company says the study involved 58 children under the age of four years. All the children were treated with emollient cream and a bath preparation, while 30 also received one Lacidofil capsule a day for a month. The other 18 received a placebo.

The Lacidofil capsule contains a combination of Lactobacillus Rosell-11 and Lactobacillus Rosell-52 strains, and about 2 billion probiotic bacteria in total.

Dr Chernyshov used the SCORAD index to assess severity of AD, and also measured immunological parametres at day 0 and day 30.

Sixty three per cent of the children taking the probiotics were seen to have a marked reduction in AD severity, compared to 32.1 per cent of those in the placebo group.

Not only did those taking the probiotic tend to use less steroid cream, but those who used none at all also saw a reduction in AD severity.

A significant decrease of T-cells potentially associated with AD was observed, as well as an increase in IgG4, a subtype of antibodies directed against cow milk allergen and considered a marker for immune tolerance.

"Emollients and probiotics have different modes of action and could be combined with each other and with other medications in AD patients. Solutions with potential steroid-sparing effect in AD patients are extremely important," the company quotes the researchers as saying.

Lactofil is made by Xymogen.

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Monday, September 13, 2010

New UK Dairy-Free Chocolates

Just yesterday I posted about the Barry Callebaut chocolate site and today I have an announcement about a new dairy-free chocolate that the firm is making. Coincidence? I think not.

The press release can be found at the Food Ingredients First site.

Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, says it brought the world’s first 100% dairy free alternative to milk chocolate to the market to add to the increasingly popular “Freefrom” food category. Due to the increased awareness of allergies and food intolerances on the one hand and continuous improvements in taste and quality of “Free-from” products on the other, the market grew strongly over the recent years. In 2010, the world market will grow 8.1%, according to Euromonitor. And the growth is expected to continue: from +9.4% (2011) up to +21.5% (2014).

The newly formulated guaranteed 100% dairy free alternative developed by Barry Callebaut offers the same color and smooth taste of milk chocolate, yet without any milk ingredients. This is extremely important for adults and children suffering from milk allergy. In addition, this innovation is a valuable alternative for those being lactose intolerant as well as for the increasing number of people excluding dairy or dairy ingredients like lactose from their diet out of personal belief or because of following specific lifestyle choices such as vegans or vegetarians.

With Celtic Chocolates, one of Ireland’s leading chocolatiers and long-term provider of gourmet chocolate for people with allergies and food intolerances, Barry Callebaut found an ideal partner to further develop and bring the 100% dairy free alternative to milk chocolate into the market.

Check out Celtic Chocolates for more information.

Celtic Chocolates Limited
Co Meath
Tel: +353 (0) 4695 57077
Fax: + 353 (0) 4695 57591
E mail:

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Sunday, September 12, 2010


Barry Callebaut claims to be the "world’s leading supplier of high-quality cocoa and chocolate product." That's quite a claim. Europeans know the company through its personal brands - Sarotti in Germany, Jacques in Belgium, and Alprose in Switzerland - but it has partnerships with chocolate companies all over the world. And it has chocolate museums in Belgium and Switzerland. Now that's dedication.

If you've wanted to learn more about chocolate, from its history, to manufacturing, to the many health claims being put forward today for chocolate, click over to the site's Chocophilia section.

There's also a large page of chocolate recipes. Most use at least butter if not other dairy products, so you will have to experiment with substitutes if you try them.

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