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About To Go Dairy Free And Depressed As All Get Out About It


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36 replies to this topic

#1 eLaurie

 
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Posted 31 December 2006 - 03:38 PM

I've been gluten-free for six months and potty time has dramatically decreased, but I'm still achy, depressed/anxious and having trouble sleeping.

I suspect from lifelong dairy cravings and having casein sensitive autism spectrum relatives that I'm also casein sensitive.

Gluten-free has been so easy for me because I love to cook and have easy access to gluten-free products. But dairy ...I'm about to cry typing this. I can drink cream straight and ate chunks of butter on peppermint sticks as a child. And cheese... :(

If anyone who is dairy-free can give me hope that yes, it was hard for you, but it truly made a difference, I would so appreciate it.
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#2 CarlaB

 
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Posted 31 December 2006 - 03:44 PM

Try going dairy free and see if it helps. I tried it myself, and it ended up not being my problem. After six months dairy-free, I added it back a few weeks ago and found it causes no symptoms.

If you get better -- GREAT! If not, keep looking as feeling this way is not normal.

I found dairy hard to give up, in many ways, harder than gluten. You can still find foods that you can enjoy ... but it is hard. It will be worth it in the end if you feel better.
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gluten-free 12/05

diagnosed with Lyme Disease 12/06

#3 emcmaster

 
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Posted 31 December 2006 - 03:49 PM

Hi Laurie (assuming that is your name from your screenname),

While not fun, going dairy-free is very do-able. I was dairy-free for almost two years. I used soy or rice butter, soy/rice/almond milk, made my own yogurt from soy/rice/almond milk, etc. Yes, it's easier to eat gluten-free if you also eat dairy, but it's really very adjustable. Kinnikinnick brand keeps dairy out of most of their products and they are SO good. You'll learn substitutions which work and those that don't.

If you need any suggestions, let me know!
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ELIZABETH

gluten-free (04.17.2006)
corn-free (03.27.2007)
xanthan gum-free

#4 eLaurie

 
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Posted 31 December 2006 - 04:07 PM

I've been gradually switching to nut/soy/gluten-free rice milks and went shopping last night for some other dairy replacements that taste pretty good, but they're not the real thing that I crave. The cravings are what worry me that casein sensitivity my issue. I'll get up and get dressed some sleepless nights late with no dairy in the house for a Wendy's Frosty run. My mom jokes that when I'm home visiting, she has to buy twice the milk that she and my dad usually drink.

I just read a post by a high functioning autistic guy on another board that doing a challenge after several weeks casein-free will let me know if it's casein I'm craving. He said drinking a couple of cups will cause spacey, neurological symptoms followed by increased fatigue and generalized feelings of ill health.

Thanks for the responses; I know I'll need your encouragement.
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#5 Mango04

 
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Posted 31 December 2006 - 04:19 PM

The good news is...if dairy is your problem, the cravings will most likely go away as soon as you get all the casein out of your system. It WILL be worth it to you in the long run to give up dairy if casein is causing you problems. I speak from experience LOL

I also disagree that dairy is harder to give up than gluten. That wasn't the case for me anyway. Dairy seems to be less hidden in things than gluten, and since lactose intolerance is so widely recognized, nobody really cares if you don't drink milk (which is definitely not the case when it comes to gluten, as EVERYONE seems to care that I don't eat bread or drink beer LOL).

Oh and since you seem to be able to do soy, be sure to try Earth Balance if you haven't already. It's really just as good as real butter. Good luck :)
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"Let food be thy medicine, and let thy medicine be food." - Hippocrates

#6 Nancym

 
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Posted 31 December 2006 - 05:03 PM

I was pretty bummed about it too. But the cravings and desires disappear. I do have dairy on special occassions, like a few times a year, but I feel an awful lot better without it.
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#7 tarnalberry

 
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Posted 31 December 2006 - 05:17 PM

While I found dairy-free harder than gluten-free, my brother-in-law gave me a new perspective: he did a short trial and thinks dairy free would be easier as he's used to it from having a bunch of vegan friends. It's a matter of what you're used to, which means you can adapt to it. It may take some time, but you can do it!
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#8 BRUMI1968

 
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Posted 31 December 2006 - 05:18 PM

I quit dairy a couple years ago. It was hard, especially since everyone talks about cheese like it is the be-all-end-all, and can't understand why you're so nuts as to not eat it.

A few things to keep in mind.

You'll miss creamy. The whole essence of creamy will be missing. This can be lessened by eating sweet potato or squash or potato with olive oil or walnut oil or toasted sesame oil.

If you're not a vegetarian, bacon fat seems to be the most like butter in consistency, so if you can use that for frying sometimes, that will help. If you are veggie, fry with the smallest amount of olive oil, then add some when you're done frying. It is healthier for one thing, but also sticks to the food better if it's not fried up.

I would personally stay away from soy. There is quite a bit of evidence that it has some health issues. Especially, though, the highly processed stuff should be avoided, like tofu, soy milk, textured soy protein, etc. Apparently fermented soy is better, but that has nothing to do with butter.

The drawback to this, is that there are no margarines/butter substitutes really that are solid, that don't contain soy. I keep looking, but they haven't invented it yet, at least not as is carried in my co-op. Earth Balance is a good one if you decide to go with soy. It melts and tastes roughly like butter. Spectrum spread tastes like butter, but doesn't melt and is a bit weird. Again, though, I now just use oils instead. Coconut oil is good for you (if you buy it unrefined and the like), and tastes good with some foods, but not all.

As to cereal, if you eat it, different ones are better with different milks. I used to be addicted to this one crispy rice cereal, but when I quit soy, it didn't taste right anymore -- rice milk just didn't do it justice. Coco puff type cereal tastes best with hazlenut milk. yum.

Good luck. I think you're doing the right thing. Dairy is just glue, for the most part, along with soy, wheat, and corn. You don't really want your system mucked up with glue, do you?

Take care and good luck. If I think of anythig else, I'll let you know.

Sherri
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#9 Mango04

 
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Posted 31 December 2006 - 05:23 PM

I wanted to add that if you start to miss ice cream enough to want to break your bank account www.tomberlies.com is really really really good. Just about as good as the real thing. You can also look into some raw vegan dairy substitutes. You can make all sorts of really great creamy dips and deserts with things such as raw cashews and coconut.
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"Let food be thy medicine, and let thy medicine be food." - Hippocrates

#10 happygirl

 
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Posted 31 December 2006 - 05:25 PM

eLaurie,

Wow-I can symphathize with you. I think it is normal to feel what you are feeling---we all mourn food that we can't have, in some way or another. It is tough, but hopefully the results will be clear enough to make it worth it? There will be tough days, of course, but hopfully it will give you an answer.

Earlier this year, I was reacting to all foods except 8 (no joke). Some meats, chicken, some fish, brocolli, asparagus, bananas, water. That was it. Casein was one of the first things I eliminated. It was really hard for me...I cried and cried. And cried some more. It did help though-and was enough to cause me not to even think about cheating. I hope that it is the case for you.

Luckily, there are numerous companies out there that are gluten-free/cf. Enjoy Life is one of them and makes delicious chocolate chips.....they are heavenly and were the only thing that saved me for the first few weeks. (Then I discovered I was reacting to everything and had to stop----but, that is beside the point----they truly saved me!!!!) You might want to check them out!

Good luck....I'll be thinking of you. Let us know what happens....keep us updated.

Laura
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#11 Guest_Kathy Ann_*

 
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Posted 31 December 2006 - 08:03 PM

Hi Laurie (assuming that is your name from your screenname),

While not fun, going dairy-free is very do-able. I was dairy-free for almost two years. I used soy or rice butter, soy/rice/almond milk, made my own yogurt from soy/rice/almond milk, etc. Yes, it's easier to eat gluten-free if you also eat dairy, but it's really very adjustable. Kinnikinnick brand keeps dairy out of most of their products and they are SO good. You'll learn substitutions which work and those that don't.

If you need any suggestions, let me know!


How do you make rice butter and rice yogurt? I am allergic to dairy and soy.
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#12 jukie

 
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Posted 31 December 2006 - 09:27 PM

One the one hand, giving up dairy can be easier than gluten in that itís easier to identify, but if I was stranded on a desert island and could only have one food, it would have been CHEESE! Now at four months casein free, Iím happy to report (though somewhat shocked) that the lifelong cravings are gone. Yeah, I miss it sometimes, but with no possibility of finding a decent cheese substitute (because Iím also soy free), Iíve actually learned to enjoy cheese-free spaghetti, tacos, and even pizza.

I eliminated casein at the same time as gluten, soy and eggs, so canít identify dairy-specific improvements, but after having an awful reaction to a trace amount of accidental cross contamination while making a gluten-free cheese pizza for my family, there is no question that it was a problem for me, and Iíll never intentionally eat casein again.

As for substitutes, I use Smart Squeeze margarine, sorbet, Purity Farms Ghee (clarified butter), almond/rice/coconut milk for cooking and baking, and Enjoy Life chocolate chips. Itís definitely doable and well worth the effort if casein is in fact the source of your problems. Good luckÖlet us know how it goes!
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#13 emcmaster

 
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Posted 01 January 2007 - 09:31 AM

How do you make rice butter and rice yogurt? I am allergic to dairy and soy.


I bought rice butter from the store (I don't recall the brand name... it was the same brand that makes "Rice Shreads"... but I think it might have casein in it which didn't bother me) and I made Rice yogurt using a homemade yogurt maker plus a gluten-free/df/sf starter (you'll have to search online for it).
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ELIZABETH

gluten-free (04.17.2006)
corn-free (03.27.2007)
xanthan gum-free

#14 Guest_Kathy Ann_*

 
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Posted 01 January 2007 - 11:24 AM

I bought rice butter from the store (I don't recall the brand name... it was the same brand that makes "Rice Shreads"... but I think it might have casein in it which didn't bother me) and I made Rice yogurt using a homemade yogurt maker plus a gluten-free/df/sf starter (you'll have to search online for it).

Thanks! I am allergic to casein. Sure wish someone would invent a butter, a cheese and a mayo without dairy, soy, almonds and eggs. Maybe it's asking too much. These allergies are the permanent protein kind. I miss dairy way more than gluten.
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#15 gadgetgirl

 
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Posted 01 January 2007 - 12:15 PM

Galaxy now makes a casein and soy free vegan rice-based cheese (Rice Vegan Slices):

http://www.galaxyfoo...s.asp#ricevegan

I found it at the Wild Oats by me (Hinsdale, IL). It's okay, but just isn't the same as the real thing. Guess I'll just get used to not having dairy in my life (I am also casein & soy intolerant in addition to the gluten).
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