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Dealing with a dairy-free diet
Intolerance to dairy products is a relatively common affliction and can be mild or severe, permanent or temporary. It occurs when the body is unable to digest the lactose sugar in milk and can cause diarrhoea, flatulence and abdominal bloating. It can also develop as a temporary condition following gastric surgery, chemotherapy or a bout of gastro-enteritis. Cow's milk, or lactose, intolerance is also linked to asthma, eczema and rhinitis (a persistent runny and stuffy nose).
Some individuals who only suffer a mild form of intolerance can still eat small amounts of milk products, especially if eaten with other foods. Certain cheeses, usually hard ones such as Cheddar and Parmesan, can sometimes be eaten without ill effects, as can yoghurt, which contains bacteria that aids in the digestion of lactose.
It is not uncommon for people with lactose intolerance to also be allergic to eggs (and sometimes chicken). If present in young children, both sensitivities may well pass by the age of two or three. It is usually the protein albumen, found in egg whites, that causes the allergic reactions. These can be similar to those caused by the lactose intolerance, as well as stomach upsets and urticaria, or hives.
Foods to avoidIn the case of cow's milk intolerance, avoid cream, butter, cheese, quark, creme fraiche, soured cream, buttermilk, fromage frais, yoghurt and milk powders. Watch out also for manufactured foods that may contain milk products such as ice creams, chocolate, biscuits and cakes, most margarines and spreads, soups, dips, quiche and prepared puddings. Read labels and look for the terms 'dairy-free' and 'suitable for vegans'.
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