|Mar 22, 2010|
soy prob often with milk intoleranceIs it very common to have a sensitivity/intolerance to soy WITH milk protein intolerance? Or more common to have only the casein sensitivity? If just testing for milk protein INTOLERANCE and not allergy, is it all right to allow some solid foods with milk? Obviously not cheese, yogurts, etc... but traces of milk in crackers, pastas, cereals, etc.?? Thinking of subbing with soy cheese/yogurt, but not sure if should remove that too........... If I switch from pediasure to elecare, I'll be removing 80-90% of her milk protein intake. What ingredients (other than milk, casein) should I watch labels for?
|Mar 23, 2010|
|How old is she? Some docs won't say allergy before Age 1 or Age 2. The reality as I understand it is still that the longer she goes without it being reintroduced, the less likely it will still be a problem. I was told that 25% of those with a milk allergy also have a soy allergy. I imagine the number with intolerances is greater.|
We've been milk and soy free for nearly a decade. We allow soy oil/soy lecithin for the older but not the younger. At first, it was really hard. Everything in a box, bag, or can that we bought seemed to have milk or soy one. Back then, they didn't have the allergy labeling at the bottom of the ingredient list nor did they have to say if one of those big words meant milk. We had a full page of words, one for soy and one for milk, that were ingredients that did (whey) or might (caramel color) include the allergen. Now they have to use plain English and say if it contains one of the top 8 allergens by name. We started figuring out brands and didn't have to spend so much time reading labels and now we can breeze right through any store, even in backwoods, and find something quickly and easily since we're so used to it.
The hardest time for us was going from formula to foods because that's when we started expecting the family to all have one meal, not the baby's food and our food. We were also getting a lot of pressure from family then, like it was all in our heads, which made it harder on us because it seemed like more of an inconvenience and we wondered if we really needed to go through so much trouble. We'd reintroduce, have the problems again, and it took a long time for us to accept it and decide to do the best with what we had. We now have a fabulous repertoire of foods and drinks and can make just about anything milk and soy free.
There's coconut yogurt that's delicious. You can also purchase cultures separately and put them into fruit smoothies or whatever you want. There are milk and soy-free probiotics. There's rice cheese. There are crackers, pastas, and cereals that are milk and soy-free. Crackers are the hardest, but every store I've tried has at least one. Cow milk doesn't really provide that much nutrition. Most of it comes from all the additives. You can get those additives in all sorts of other products today like cereals, alternative milks like rice or almond milk, in juices, and not to mention that they occur naturally in the plant world. Black strap molasses (great in fruit smoothies), collards, turnip greens, kale, okra, bok choy, mustard greens, tahini, broccoli, almonds, and several types of fish are all good sources of calcium.
In short, if you need to eat milk and soy-free, the overwhelming time it takes to read labels and plan menus will quickly diminish as you fall into a routine and you'll eventually not even think about it any longer. You won't even have to focus on the words on the ingredient list as your brain will be so skilled in looking for trigger words that it will recognize the patterns or their absence before you can even consciously read the label. It does get easier!