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Dairy/casein Intolerance

BamBam

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BamBam Community Regular
BamBam
Posted

Sodium caseinate - yes or no. It is in cool whip and creamers. It is a dairy ingredient or not? I really miss my coffee creames!

BamBam

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Mango04 Enthusiast
Mango04
Posted

Cool Whip is definitely not okay of you're casein intolerant. Many "non-dairy creamers aren't safe either. They can say "non-dairy" and still contain milk derivatives. Sodium caseinate is a milk derivative. Sorry :( Maybe you can try almond milk in your coffee instead?

jerseyangel Proficient
jerseyangel
Posted

Hi Bam Bam--I use Vance's Dari Free. It is very good in tea (I don't drink coffee!)--it is much creamier than rice or almond milks. If you havn't seen it, here is a link-

Open Original Shared Link

I usually use it dry in tea--but it is also good after it's been reconstituted with water.

lorka150 Collaborator
lorka150
Posted

Can you have soy? My mom LOVES Silk Soy Creamer. (Comes in Original, Hazelnut, and Vanilla).

Nancym Enthusiast
Nancym
Posted

I have up cream in my coffee after getting the casein sensitivity diagnosis. But the best one I tried without milk was the soy creamer. Still... it was only a hollow echo of the glory that is cream-in-coffee.

VydorScope Proficient
VydorScope
Posted
Sodium caseinate - yes or no. It is in cool whip and creamers. It is a dairy ingredient or not? I really miss my coffee creames!

BamBam

Carriefaith gave me this link, its the best listing of diary ingreds I have seen:

Open Original Shared Link

ms-sillyak-screwed Enthusiast
ms-sillyak-screwed
Posted

I'd beware of SOY. All the non-dairy alternative with SOY caused me a huge problem with my thyroid. I was living gluten and dairy free for 5 years but ate lots of soy. It's in everything and you have no idea. There are many threats here pro / con on soy. I believe it's poison.

Watch out for those flavored soy creamers they have hidden things in "natural flavoring or natural ingredients" If you get sick and you don't know why it could be hidden in the ingredients. Or they are cross contaminated because they run gluten products on the same factory lines.

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acousticmom Explorer
acousticmom
Posted
Carriefaith gave me this link, its the best listing of diary ingreds I have seen:

Open Original Shared Link

I've been looking for a list like this all week!! Thanks for posting it!

Carol

(finding out I need to avoid every little bit of dairy)

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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