Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 I also had to go dairy free after going gluten free in late Dec 2009. The timing is fuzzy now but I think it took me like 8 months to complete the reintroduction. Here is my progression, as I remember it: late December 2007 - gluten and dairy free March 2008 - small amounts of hard cheese (cheddar, parmesean) April 2008 - added a little butter, tried lactose free milk but had to stop the milk - was too much too soon May 2008 - successfully added lactose free milk June 2008- - added lactose free ice cream (yum!) July 2008 - very slowly added some yogurt and regular milk and regular ice cream - for awhile had both lactose free and regular stuff in the house so it really was gradual by August 2008 I was totally back on unlmited dairy and do not have any issues (as far as I know). good luck! my advice is go slow, and if you think you've overdone it, take a step back, wait, and try again later. -- In , " tunibell " <jessika.welcome@...> wrote: > > A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 I waited a year before trying dairy again, and during that year I was very, very cautious about any hidden dairy ingredients. In retrospect, I probably was overly careful. I'd been so very ill, seriously weakened by electrolyte imbalance from unsuspected lactose effects, that I didn't want to take any chances. You probably know by now that not all dairy products are equal, in terms of lactose. For example, fresh mozzarella is lactose-laden, while long-aged cheddar has far less. So, I'd start with a tiny slice of nice old cheddar or a similar well-aged cheese. You can find charts on-line that give this sort of information; however, they aren't always in agreement. H. A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! -----Original Message----- From: tunibell <jessika.welcome@...> Sent: Thu, Sep 3, 2009 7:30 am Subject: [ ] Reintroducing dairy A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 I am very sensitive to all dairy, so was also quite cautious about putting any back into my diet. I still cannot tolerate cow, goat, sheep cheeses yet. But, I can tolerate small amounts of buffalo mozarella.... yeah! It's expensive, but I only eat a very small amount at a time and I love it. I put it in my wraps, or on salads...softens and melts nicely. In , Harper <flatcat9@...> wrote: > > > I waited a year before trying dairy again, and during that year I was very, very cautious about any hidden dairy ingredients. In retrospect, I probably was overly careful. I'd been so very ill, seriously weakened by electrolyte imbalance from unsuspected lactose effects, that I didn't want to take any chances. > > You probably know by now that not all dairy products are equal, in terms of lactose. For example, fresh mozzarella is lactose-laden, while long-aged cheddar has far less. So, I'd start with a tiny slice of nice old cheddar or a similar well-aged cheese. You can find charts on-line that give this sort of information; however, they aren't always in agreement. > > H. > > > A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! > > > > > > > > > > -----Original Message----- > From: tunibell <jessika.welcome@...> > > Sent: Thu, Sep 3, 2009 7:30 am > Subject: [ ] Reintroducing dairy > > > > > > > > > > > > > > > > > > > > > > > > > > A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 It took me 3 tries…I was completely wrecked when I was diagnosed. After diagnosis I didn’t cut out dairy until 8 mos later when I went back to the doc b/c I wasn’t feeling good (he told me to cut out dairy). I went off dairy for 9 months. Then, I ate dairy for almost a year and still felt bad. I was still feeling so sick, that I went on a vegan diet for 1 year. I didn’t even eat anything that had casein, whey (any milk derivative.) After that I SLOWLY incorporated dairy products and have been eating dairy for almost 2 years. However, I cant drink/”eat” milk or eat ice cream. I love cheese, so I try and stick to goat milk, sheep’s milk, lactose free yogurt cheese…but I do eat regular cheese too. And if I eat too much my tummy feels it. I can eat yogurt or frozen yogurt. There are cheeses I do better with than others…a lot of try and error. I can also sneak some half and half in a coffee and be ok 90% of the time. Give your body time to rest/heal. And slowly incorporate things back. It took me 3 years to figure out to cut out certain food items that I was having trouble with, including soy products, nuts, peanuts, corn, as well as understanding cross contamination (both in the household and out at restaurants). I learned to have my own pots, pans, cutting boards, colanders, etc in a non GF house. Most of the time I was getting sick it was from CC and not the food. It’ll also take a while to get label reading down pat. As for the pasta, have your tried Tinkyada brand yet? It’s really a great alternative! - From: [mailto: ] On Behalf Of tunibell Sent: Thursday, September 03, 2009 7:31 AM Subject: [ ] Reintroducing dairy A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 I still find butter and cream occasionally causes difficulties. Now, years after learning I had lactose problems, I still keep dairy as an occasional treat. If I'm away from home and want a latte, I have it, with regular milk. If someone offers me a mozzarella-based dish, I eat it happily, but I don't wallow in it. At home, I keep lactose-free milk on-hand to make lattes and for any cooking use. I often mix it with goat milk, which seems to be easier for me to digest than regular and which cuts the sweet taste of lactose-free. Goat milk is casein-free; casein intolerance is 1/10th as frequent as lactose-intolerance. I haven't had any problems with yogurt or buttermilk, but, again, I don't eat a lot of any dairy product, not even lactose-free products. I don't want to take chances on throwing myself back into the truly horrible, physically weakened condition I was in a few years ago when I was eating a lot of yogurt, not suspecting that it was causing the problems I was trying to fix. So, I eat whatever dairy I want -- but I make sure I don't want extraordinary amounts of it, and I use LF alternatives when possible. H. I also had to go dairy free after going gluten free in late Dec 2009. The timing is fuzzy now but I think it took me like 8 months to complete the reintroduction. Here is my progression, as I remember it: late December 2007 - gluten and dairy free March 2008 - small amounts of hard cheese (cheddar, parmesean) April 2008 - added a little butter, tried lactose free milk but had to stop the milk - was too much too soon May 2008 - successfully added lactose free milk June 2008- - added lactose free ice cream (yum!) July 2008 - very slowly added some yogurt and regular milk and regular ice cream - for awhile had both lactose free and regular stuff in the house so it really was gradual by August 2008 I was totally back on unlmited dairy and do not have any issues (as far as I know). good luck! my advice is go slow, and if you think you've overdone it, take a step back, wait, and try again later. -----Original Message----- From: jeansomlo <jina68@...> Sent: Thu, Sep 3, 2009 8:56 am Subject: [ ] Re: Reintroducing dairy I also had to go dairy free after going gluten free in late Dec 2009. The timing is fuzzy now but I think it took me like 8 months to complete the reintroduction. Here is my progression, as I remember it: late December 2007 - gluten and dairy free March 2008 - small amounts of hard cheese (cheddar, parmesean) April 2008 - added a little butter, tried lactose free milk but had to stop the milk - was too much too soon May 2008 - successfully added lactose free milk June 2008- - added lactose free ice cream (yum!) July 2008 - very slowly added some yogurt and regular milk and regular ice cream - for awhile had both lactose free and regular stuff in the house so it really was gradual by August 2008 I was totally back on unlmited dairy and do not have any issues (as far as I know). good luck! my advice is go slow, and if you think you've overdone it, take a step back, wait, and try again later. -- In , "tunibell" <jessika.welcome@...> wrote: > > A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 Remember, it's AGED, hard cheese that works best for those of us who are lactose-intolerant. Some of us are both lactose and casein intolerant, or casein only. We could make our own ice milk or sherbets, using LF milk. I haven't tried that yet. Goat milk and sheep milk aren't lactose-free; I'm going by memory, but I believe that both of them are casein-free. I think that healing is an important factor. I've never discussed this with a doctor; mine just shouted to his nurse (when I'd called saying I needed help) "drop dairy!" And I did, and I felt much better in three days. He's not a talkative guy when it comes to common ailments like lactose intolerance, preferring to concentrate on the rare diseases he's known for treating. What I know about LI I've learned on-line. I hope it's correct. H. H. However, I cant drink/â€eat†milk or eat ice cream. I love cheese, so I try and stick to goat milk, sheep’s milk, lactose free yogurt cheese…but I do eat regular cheese too. And if I eat too much my tummy feels it. I can eat yogurt or frozen yogurt. There are cheeses I do better with than others…a lot of try and error. -----Original Message----- From: Wallace <AWallace@...> @ya hoogroups.com Sent: Thu, Sep 3, 2009 9:45 am Subject: RE: [ ] Reintroducing dairy It took me 3 tries…I was completely wrecked when I was diagnosed. After diagnosis I didn’t cut out dairy until 8 mos later when I went back to the doc b/c I wasn’t feeling good (he told me to cut out dairy). I went off dairy for 9 months. Then, I ate dairy for almost a year and still felt bad. I was still feeling so sick, that I went on a vegan diet for 1 year. I didn’t even eat anything that had casein, whey (any milk derivative.) After that I SLOWLY incorporated dairy products and have been eating dairy for almost 2 years. However, I cant drink/â€eat†milk or eat ice cream. I love cheese, so I try and stick to goat milk, sheep’s milk, lactose free yogurt cheese…but I do eat regular cheese too. And if I eat too much my tummy feels it. I can eat yogurt or frozen yogurt. There are cheeses I do better with than others…a lot of try and error. I can also sneak some half and half in a coffee and be ok 90% of the time. Give your body time to rest/heal. And slowly incorporate things back. It took me 3 years to figure out to cut out certain food items that I was having trouble with, including soy products, nuts, peanuts, corn, as well as understanding cross contamination (both in the household and out at restaurants). I learned to have my own pots, pans, cutting boards, colanders, etc in a non GF house. Most of the time I was getting sick it was from CC and not the food. It’ll also take a while to get label reading down pat. As for the pasta, have your tried Tinkyada brand yet? It’s really a great alternative! - From: [mailto: ] On Behalf Of tunibell Sent: Thursday, September 03, 2009 7:31 AM Subject: [ ] Reintroducing dairy A question for those of you who were initially lactose intolerant but were eventually able to reintroduce dairy into your diet...how and when did you do it? I was diagnosed with CD three months ago, and have been gluten and dairy-free ever since. I tried some dairy last night (GF brownie containing dairy) and it did not make for a happy system. Still, I a hopeful that I will be able to eat it again at some point (I miss pasta, but I miss cheese even more!), so kindly send any success stories my way! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 > > . ... .. > Goat milk and sheep milk aren't lactose-free; I'm going by memory, but I believe that both of them are casein-free. > Casein (milk protein) is in every type of milk. I've been dairy-free for 5yrs, but a couple yrs ago read about how different the casein molecules are in different mammals' milks, and how it allows *some* ppl w/ cow casein problems to be ok w/ other milks. For starters, goat casein & sheep casein are much smaller than cow casein. So I tried some goat cheese & was VERY happy to find that I didn't seem to have the issues w/ it that I have w/ regular cow cheeses. To any celiacs w/ casein, as opposed to lactose, issues, I'd suggest trying goat/sheep. Feta cheese could be a great start, since it was traditionally not from cow's milk anyway. I've had both goat & sheep feta - I think I liked the goat better. WhFds carries one made in Marin. Mmmmmm! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 Not sure what thread this email is coming from, but I know for me, I am allergic to these types of milk sources as well. I tested positive for all types, so in my opinion, be cautious of other sources of milk if you are intolerant or allergic to milk products (lactose, casein, etc). JemmaOn Fri, Sep 4, 2009 at 1:19 PM, HiDeeHoMan <hideehoman@...> wrote: > > . ... .. > Goat milk and sheep milk aren't lactose-free; I'm going by memory, but I believe that both of them are casein-free. > Casein (milk protein) is in every type of milk. I've been dairy-free for 5yrs, but a couple yrs ago read about how different the casein molecules are in different mammals' milks, and how it allows *some* ppl w/ cow casein problems to be ok w/ other milks. For starters, goat casein & sheep casein are much smaller than cow casein. So I tried some goat cheese & was VERY happy to find that I didn't seem to have the issues w/ it that I have w/ regular cow cheeses. To any celiacs w/ casein, as opposed to lactose, issues, I'd suggest trying goat/sheep. Feta cheese could be a great start, since it was traditionally not from cow's milk anyway. I've had both goat & sheep feta - I think I liked the goat better. WhFds carries one made in Marin. Mmmmmm! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 You might also try raw milk dairy – my son cannot tolerate ANY form of cow’s dairy other than raw milk. I’ve heard a theory that the pasteurization process removes the very enzymes we need to digest it. Dunno if it’s true or not, but my son does raw milk products with no reaction whatsoever. He can also tolerate goat & sheep products. From: [mailto: ] On Behalf Of HiDeeHoMan Sent: Friday, September 04, 2009 1:20 PM Subject: [ ] Re: Reintroducing dairy > > . ... .. > Goat milk and sheep milk aren't lactose-free; I'm going by memory, but I believe that both of them are casein-free. > Casein (milk protein) is in every type of milk. I've been dairy-free for 5yrs, but a couple yrs ago read about how different the casein molecules are in different mammals' milks, and how it allows *some* ppl w/ cow casein problems to be ok w/ other milks. For starters, goat casein & sheep casein are much smaller than cow casein. So I tried some goat cheese & was VERY happy to find that I didn't seem to have the issues w/ it that I have w/ regular cow cheeses. To any celiacs w/ casein, as opposed to lactose, issues, I'd suggest trying goat/sheep. Feta cheese could be a great start, since it was traditionally not from cow's milk anyway. I've had both goat & sheep feta - I think I liked the goat better. WhFds carries one made in Marin. Mmmmmm! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2009 Report Share Posted September 5, 2009 Thanks. I didn't understand how casein worked for us; I still don't, but you've given me some clues. I appreciate that. H. . ... .. > Goat milk and sheep milk aren't lactose-free; I'm going by memory, but I believe that both of them are casein-free. > Casein (milk protein) is in every type of milk. I've been dairy-free for 5yrs, but a couple yrs ago read about how different the casein molecules are in different mammals' milks, and how it allows *some* ppl w/ cow casein problems to be ok w/ other milks. For starters, goat casein & sheep casein are much smaller than cow casein. So I tried some goat cheese & was VERY happy to find that I didn't seem to have the issues w/ it that I have w/ regular cow cheeses. To any celiacs w/ casein, as opposed to lactose, issues, I'd suggest trying goat/sheep. Feta cheese could be a great start, since it was traditionally not from cow's milk anyway. I've had both goat & sheep feta - I think I liked the goat better. WhFds carries one made in Marin. Mmmmmm! -----Original Message----- From: HiDeeHoMan <hideehoman@...> Sent: Fri, Sep 4, 2009 1:19 pm Subject: [ ] Re: Reintroducing dairy > > . ... .. > Goat milk and sheep milk aren't lactose-free; I'm going by memory, but I believe that both of them are casein-free. > Casein (milk protein) is in every type of milk. I've been dairy-free for 5yrs, but a couple yrs ago read about how different the casein molecules are in different mammals' milks, and how it allows *some* ppl w/ cow casein problems to be ok w/ other milks. For starters, goat casein & sheep casein are much smaller than cow casein. So I tried some goat cheese & was VERY happy to find that I didn't seem to have the issues w/ it that I have w/ regular cow cheeses. To any celiacs w/ casein, as opposed to lactose, issues, I'd suggest trying goat/sheep. Feta cheese could be a great start, since it was traditionally not from cow's milk anyway. I've had both goat & sheep feta - I think I liked the goat better. WhFds carries one made in Marin. Mmmmmm! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2009 Report Share Posted September 6, 2009 I have done raw milk and it's way easier to digest than pasteurized milk. However not recommended for pregnant women. Sent from my iPhoneOn Sep 4, 2009, at 2:16 PM, "Lillyth Denaghy Keogh-Quillan" <lillythdenaghykeogh@...> wrote: You might also try raw milk dairy – my son cannot tolerate ANY form of cow’s dairy other than raw milk. I’ve heard a theory that the pasteurization process removes the very enzymes we need to digest it. Dunno if it’s true or not, but my son does raw milk products with no reaction whatsoever. He can also tolerate goat & sheep products. From: [mailto: ] On Behalf Of HiDeeHoMan Sent: Friday, September 04, 2009 1:20 PM Subject: [ ] Re: Reintroducing dairy > > . ... .. > Goat milk and sheep milk aren't lactose-free; I'm going by memory, but I believe that both of them are casein-free. > Casein (milk protein) is in every type of milk. I've been dairy-free for 5yrs, but a couple yrs ago read about how different the casein molecules are in different mammals' milks, and how it allows *some* ppl w/ cow casein problems to be ok w/ other milks. For starters, goat casein & sheep casein are much smaller than cow casein. So I tried some goat cheese & was VERY happy to find that I didn't seem to have the issues w/ it that I have w/ regular cow cheeses. To any celiacs w/ casein, as opposed to lactose, issues, I'd suggest trying goat/sheep. Feta cheese could be a great start, since it was traditionally not from cow's milk anyway. I've had both goat & sheep feta - I think I liked the goat better. WhFds carries one made in Marin. Mmmmmm! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.