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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

#16 eLaurie

 
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Posted 01 January 2007 - 12:36 PM

Continued thanks for the encouragement.

I am mourning this and understand that I'm right smack dab in the middle of the anger/depression stages of grief about restricting the favorite part of my diet. Heck, I'm a renal dietitian by profession and talk with my new dialysis pts about the stages of grief when teaching their restrictions, but understanding it and being in the midddle of feeling it are two different things. (And if anyone tells me at this point, I'll be a better dietitian down the road for going through this, I will not like you very much! This is undoubtably true but I'm extremely irritable at present and don't want to hear it!)

As I said, gluten free has been incredibly easy for me, though I am miffed that perfectly eliminating it hasn't made me the "new person" I've read it has others. The only thing I've really missed is Chik-fil-a chicken sandwiches. But dairy ranks fourth behind air, water, and sleep as an at least a perceived 'essential' for me.

At this point, I'm not going to consider eliminating soy, diary is so huge. Since my predominate issues have been psych (depression, anxiety, insomnia), even before diarrhea started in my late 20s, I'm making an educated guess that casein is part of the reason the psych things haven't improved gluten free. And I'm finding casein to be more pervasive than gluten as a food additive. How a product can be called "dairy free" and include casein is completley beyond me.

Thanks all for letting me rant. I can't remember who made the statement, "The best way out is always through", but I love the quote and am just going through unfun times right now.
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#17 ArtGirl

 
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Posted 01 January 2007 - 12:52 PM

Rant away! It does help.

I'm dairy-free, too. And I miss cheese. However, AndreaB has posted some recipes for dairy/soy-free cheeses. I've tried one of the cheese sauces and it really did taste like cheddar cheese and was creamy. Here's the thread: cashew cheeses

I like almond milk (rice/soy milks don't taste good to me at all) - love it with those rice crispy cereals.
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Valda
Enterolab results: ...two genes for gluten intolerance ...casein intolerance
other sensitivities: corn, eggs, soy, potato, tapioca
Hypoglycemic
Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)
Living a healthier, happier life.
-------------------------------------------------------------------------------------------------------------------
If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

#18 lonewolf

 
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Posted 01 January 2007 - 01:19 PM

For me, dairy has been harder to give up than gluten. I will cheat with butter and goat cheese sometimes, but wouldn't think of cheating with gluten. I have cheated so much over the holidays that I realized that I have to go back to strictly casein free too, so I can relate to your grieving. I can't have soy, so it's harder to find butter replacements.

Some things that I have found that make dairy-free a bit easier:

Coconut milk - you can make creamy curry dishes, fudge and many creamy white sauces with it.

Almond Breeze Chocolate flavored almond milk - warm it up and put in a few drops of peppermint extract and it makes delicious hot cocoa

Spectrum Organic Shortening - makes good pie crust and works as a replacement for butter in many recipes (you'll probably be able to use soy-based margarine, but wanted to add it anyway)

Sharon's Coconut (and other flavors) Sorbet - rich and creamy!

Good Karma Rice Cream - especially the carrot cake flavor. Vanilla is good in recipes where you mix things in or in banana splits.

I wish there was a really good cheese replacement, but none of them are quite right. It is true that your cravings will lessen, but cheese will probably always be a temptation.

I also wanted to add that I had amazing results going gluten-free, dairy-,egg- and soy-free. I know that just eliminating wheat/gluten would not have helped me nearly as much as giving up all the others. Dairy and soy both give me big problems (joint pain, skin problems, brain fog, etc.). It IS worth it to give it up if it helps. Some people are lucky and only have to go dairy-free for a few months - I hope that's the case with you.

Sorry this is getting so long, but I noticed that you said you're a renal dietician. I have Minimal Change Nephrotic Syndrome (or Minimal Change Disease) and have been controlling it with a gluten free diet. It's been in remission for almost 3 years now, since I discovered that gluten, not just wheat, was my problem. Can't get anyone else with MCD to try it, but would love to know if it would help someone else or if it's just me. (Maybe you just work with dialysis patients?)
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Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

#19 hathor

 
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Posted 15 January 2007 - 09:18 AM

Perhaps if you do some reading about the problems with consuming dairy, beyond your own inability to assimilate it, you won't be as tempted.

To get you started:
http://www.vegsource...hammer_milk.htm
http://www.drmcdouga...ot_calcium.html
http://www.pcrm.org/...info/dairy.html

Dairy animals also live some pretty awful lives -- you might be able to motivate yourself that way.

There are alternatives for many dairy products to help with any feelings of deprivation. Of course, it is the rare soy cheese that tastes like the real thing. But after a while, your tastes change. If I happen to have real cheese now, it seems overly salty and greasy. I can only handle a tiny amount, say on a salad where there are lots of other ingredients and flavors. And I only do that once in a blue moon where I'm at a restaurant where I can't follow my diet completely so I have to make a choice among poisons. Cheese also smells bad to me now ... I have to hold my breath when I go past the cheese counter at the store.

I thought I could splurge and have a relative's prize cheesecake at Thanksgiving. Six and a half years of a heath-based vegan diet and I still felt so tempted. Ugh -- I suffered for two days after that stupidity. I guess I need to look at it as a learning experience. I don't think cheesecake is going to tempt me ever again :blink:

Good luck!

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McDougall diet (low fat vegan) since 6/00
Gluten free since 1/6/07
Soy free and completely casein and egg free since 2/15/07
Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07
Fecal Antigliladin IgA 140 (Normal Range <10 units)
Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)
Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)
Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)
HLA-DQB1 Molecular analysis, Allele 1 0501
HLA-DQB1 Molecular analysis, Allele 2 06xx
Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)
Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)
Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)
Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

#20 diamondheart

 
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Posted 15 January 2007 - 02:08 PM

There is no question that dairy is hard to give up. I don't miss milk, I don't miss ice cream, but cheese is the hardest. Casein is not the issue with me and dairy, but the fake cheeses don't cut it. How do you have pizza without cheese? Being Italian, I've had to give up a lot of the Italian dishes I used to make with cheese. I once had rice "sour cream" and it tasted like rice jello. Spare yourself the agony and don't bother with the dairy substitutes.

Having said that, ghee works quite nicely for many things in place of butter. Ghee is clarified butter and it tastes like butter too. It's basically all fat with all the milk solids removed. The milk solids have the proteins, like casein, that people are usually allergic to. Ghee can't be substituted for everything that butter calls for, especially in baked goods. I use a combination of ghee and Spectrum vegetable shortening (palm oil) for baking. For sauteeing, I use ghee instead of butter.

Coconut milk works well in soups to substitute for cream. DH can't tell the difference, and he is not one to give up his dairy! When I need a snack with some fat before bed, I take a couple of tablespoons of coconut milk. It's so good!

Yes, you'll have to go through the 5 stages of grief for cheese, I'm afraid. Eventually, you just get used to not eating it, but I could strangle the person at work who smells up the whole place with her onion bagel with cream cheese :angry: .

Welcome to the club that most of us didn't look to be members in :lol: !

Claire
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#21 jnclelland

 
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Posted 15 January 2007 - 05:46 PM

Some things that I have found that make dairy-free a bit easier:

Coconut milk - you can make creamy curry dishes, fudge and many creamy white sauces with it.

Almond Breeze Chocolate flavored almond milk - warm it up and put in a few drops of peppermint extract and it makes delicious hot cocoa



Just wanted to note for the benefit of the soy-free (like myself - ugh!) that Almond Breeze contains soy (Pacific brand almond milk is soy-free, however), and many coconut milks contain soy lecithin. (Of the ones I've checked, usually the "lite" ones are soy-free and the regular ones are not.)

I agree that dairy-free is harder than gluten-free, and soy-free is harder than both of them!


Jeanne
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#22 Aizlynn

 
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Posted 15 January 2007 - 06:21 PM

Not having dairy was my first diagnosis 9 years ago, and I still find it hard, but when I found out that my bread and pastas where to be taken away...well it's just not right for an Italian. I am finding gluten harder to face than dairy. I had finally gotten used to Rice Dream in my cereal and even their yummy icecream, Until I read the label again and realized that there is BARLEY in it...which I found is on the no no list. when I need that cheese craving filled I go for a drizzle of goat/sheep feta or chevre cheese which is smooth and creamy.

However, I find that when I go to a local pizza parlor with family and friends, I just explain to the staff my situation. They let me bring my own pizza and bake it for me in their stone oven with foil on the bottom so it doesn't touch their surface. I use one of the store gluten-free pizza crust with a home made pine nut pesto sauce, chicken and a few small goat cheese slices. I find that if you include a few high quality fresh ingreadiants you dont realize you are eating "fake" pizza. I also do as above and make puddings and yummy green curry sauces from coconut milk. even my 6 year old likes my "
coconut concoctions"

But alas, sometimes I just cheat and realize I have eaten a piece of Tilamook sharp chedder and just deal with the bloat, headache, and pain later. My hardest time to not eat dairy/gluten is at a friends party or at work potlucks. It is a work in progress.
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#23 lonewolf

 
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Posted 15 January 2007 - 08:26 PM

Just wanted to note for the benefit of the soy-free (like myself - ugh!) that Almond Breeze contains soy (Pacific brand almond milk is soy-free, however), and many coconut milks contain soy lecithin. (Of the ones I've checked, usually the "lite" ones are soy-free and the regular ones are not.)

I agree that dairy-free is harder than gluten-free, and soy-free is harder than both of them!
Jeanne


I draw the line at avoiding soy lecithin. Even the Food Allergy and Anaphalactic Network consider it safe for people who are allergic. Obviously, it's an individual choice. I react badly to soy - joint pain and digestive issues, but have never reacted to soy lecithin.
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Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

#24 jnclelland

 
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Posted 15 January 2007 - 08:57 PM

I draw the line at avoiding soy lecithin. Even the Food Allergy and Anaphalactic Network consider it safe for people who are allergic. Obviously, it's an individual choice. I react badly to soy - joint pain and digestive issues, but have never reacted to soy lecithin.



-sigh- I wish I could say the same, but even soy lecithin makes my hands break out in a rash. Not as badly as "full-fledged" soy, but enough that I notice.


Jeanne
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#25 aikiducky

 
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Posted 18 January 2007 - 08:05 AM

I just wanted to second, or third, the coconut milk recommendation.

One of my comfort foods is apple sauce with coconut milk. A thick creamy coconut milk with 18% fat... :)

Pauliina
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#26 kirbymom

 
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Posted 06 February 2007 - 07:44 AM

Where do you all get your coconut milk and how expensive is it? We are going dairy free in the near future and I am trying to find out as much as possible now. We are also planning on trying dari-free with my 2 year old. The 6 year old will drink PC organics Rice milk (cheaper than Rice Dream and no gluten!). The 2 year old does not like Rice milk and is still nursing along with the 5 mos old baby.
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#27 georgie

 
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Posted 06 February 2007 - 07:35 PM

I am mourning this and understand that I'm right smack dab in the middle of the anger/depression stages of grief about restricting the favorite part of my diet.


elawrie, I know you feel. I am getting so stressed by this. My Dr is sure I have a problem and wants me to do the diet challenge and I KNOW I will fail it ! I can't imagine a world without cheese. I am Insulin Resistant and cheese has been a great snack for me. We love gourmet French Cheeses - goats milk and sheeps milk cheeses. :(

But ..I have had severe headaches for as long as I can remember. I wonder if casein is the cause??
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Diagnosed May 2006 - Hashimotos Thyroid after being diagnosed in 1977 and told it didn't matter.
Diagnosed June 2006 with adrenal insufficiency.
Diagnosed June 2006 as Gluten Intolerant after I failed the Challenge Diet. Negative blood test.No biopsy.
Diagnosed June 2006 as B12 low. Needed weekly injections for a year.Still have them every 2 weeks.
Trialled Dairy Free Diet and reacted positively to that challenge in January 07.
News Flash! Coeliac Genetic Testing done April 08 . DQ2 Positive !
Diagnosed July 2010 FODMAP. Limits on Fructose, lactose, polyols, fructans. NO ONION! But I can have hard cheese, butter and cream again!!!

#28 Clark Bent as Stupor-Man

 
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Posted 07 February 2007 - 06:32 PM

Where do you all get your coconut milk and how expensive is it?


I've seen coconut milk at Whole Foods, regular supermarkets, nutrition/health food stores... shouldn't be too hard to find, just ask someone working there if you don't see it

I've been trying to find coconut milk with just coconuts and water (not any preservatives or guar gum) but I haven't been able to yet
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- Charlie

- gluten free since January, 2006

- multiple food intolerances temporarily from leaky gut and candida

- positive test for lyme disease - April, 2007

#29 Looking for answers

 
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Posted 07 February 2007 - 09:24 PM

I've seen coconut milk at Whole Foods, regular supermarkets, nutrition/health food stores... shouldn't be too hard to find, just ask someone working there if you don't see it

I've been trying to find coconut milk with just coconuts and water (not any preservatives or guar gum) but I haven't been able to yet



I get coconut milk at Trader Joes and it's reasonably priced. My husband and I are both dairy-free. We find the mediterranean hummus sold at Costco is a must-have for us now. We mix it in rice, use it to stuff mushrooms, add salsa to it for amazing dip, etc. The rich, creamy texture it has is a great substitute.
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2010- Gluten, Soy, Corn, Dairy, Eggs, Nut free. Sugar, non-gluten grains lite(Yes, still plenty to eat!)
2010-Doctor diagnosed me as Celiac then took diagnoses back, then said avoid gluten for life
2009 Low T3 thyroid hormone, muscle twitching and adrenal fatigue
2006- Elevated Speckled ANA. GI suggested Celiac. Started gluten-free diet, but sloppily
2005 - Thought I had wheat "allergy." Stopped eating bread, oats problem too
College years - Still vegan -sickest point in life. Every classic celiac symptom
Teenage years - Stomach pain prompted veganism -> BIG mistake!
Child - Awful gas, D, C. Chronic infections, appendix and tonsils removed

#30 jujubee

 
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Posted 25 February 2007 - 02:52 PM

I am the opposite from you. I have been dairy-free for about 5 years now (I was as a child too), and am just going gluten-free due to my doctor's suggestion.

I can assure you that it does get easier, and contrary to what some people say, very enjoyable and tasty! I have zero cravings for anything remotely milk.

In terms of my favorites at the moment: Almond Breeze (for milk); Coconut milk/cream (for cooking & baking); Earth Balance Shortening & Buttery Sticks (for baking); Extra-light olive oil (for cooking & baking); Any "ice cream" by Turtle Mountain; Good Karma's Rice based Ice cream; "Creamy" soups from Trader Joes; Whole Soy & Co. yogurt

I rarely have any dairy-free cheese-like items. I found it easier to eliminate cheese stuff altogether to get rid of any cravings more quickly. Especially since there are so few good alternatives. Though, I have heard wonderful things about Sheese lately - sold on veganessentials.com.

The one thing that makes gluten-free / dairy-free difficult is Asian food. So many sauces use soy with wheat in it. I am finding this part tricky. But cooking asia at home with San-J's wheat free Tamari and dabbling in Thai food has made all the difference!

If you have any dairy-free questions, feel free to email me directly via the website. ;)
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