Milk Sensitivity

Milk is the primary source of  nutrients in infancy and continues to function as a valuable contributor of protein, energy, calcium, and riboflavin during childhood and into  adult life.  Calcium can be provided in the form of a milk substitute  such as Isomil, and Meat Base Formula (MBF). Goat’s milk (which has a  different lactalbumin) is sometimes tolerated.  Macrocytic anemia due to a deficiency of vitamin B12 can occur with the use of goat’s milk.  At  times a supplement of dolomite powder tablets or bone meal may be  necessary, but as with any substitute dietary supplement or food,  consultation with your physician is necessary.  The protein ordinarily  obtained from milk can also be found in other foods as eggs, meat, fish, whole grains, peas, vegetables – especially dark green leafy and dark  yellow – and fruits – especially dried.  Non-dairy creamer (if it is  casein-free) can be used instead of milk.  When making hot cereal, for  instance, just use a little more water than usual and add a little zest  to the taste with brown sugar, honey or molasses.  Omelets and scrambled eggs are light and fluffy when water is used.  Butter can be replaced  by any of the milk-free margarines.  Cheese can be replaced with goat  cheese, soybean tofu cheese, Fisher’s Chees-ola, or some generic cheese  foods.  When cooking, use oil rather than animal fat.  Coconut milk on  cereals and Magic Milk made from eggs can be used in cooking.  If much  Magic Milk or Magic Cream are used, you may want to cut down on the  regular consumption of eggs.  Juices can also be used on  cereals.  Butters made from nuts, such as peanuts and sesame (tahini)  are flavorful.

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