Post # 1
Is anyone dealing with this? I think we are 🙁 The Potato Bean has been really fussy for a couple of days (clearly tummy pain) and then started having bloody poops yesterday. I’m now on a dairy elimination diet. Anyone have any good recipes and tips? I’m almost terrified of eating at all because I don’t want her to have anymore bloody poop!
On the bright side, she also started sitting up yesterday 🙂
Post # 3
I just learned about this the other day from a nutritionist that came to speak to our childbirth class. She said it will take 3-4 weeks for the cow milk protein to be eliminated from your body so that it is no longer passed on the the baby through your milk. She did say that sheep and goat milk proteins do not have the same problems so you can eat as much sheep and goat dairy as you like. She also said that babies only have this problem while they are very young and their intestines are still being colonized with all the good bacteria, so you won’t have to deal with this for very long. She also explained that this is NOT the same thing as a milk allergy or a milk intolerance, this is just because your baby doesn’t have the bacteria needed to process this protein yet. So it’s only temporary 🙂
Post # 4
Poor Ceci. I have a great recipe for milk/soy free pasta, DG. I’ll post it.
Post # 5
It’s actually a Racheal Ray recipe:
- 1 pound penne
- 4 oz toasted walnut
- 1 15-oz can artichoke hearts
- 1 clove garlic
- Zest of 1 lemon
- Handful of fresh parsley
- Black Pepper to taste
- 1/4 tsp nutmeg
- 1/3 cup extra-virgin olive oil
- 3 cups arugula or baby spinach
In food processor (I use the blender), add the nuts, artichoke hearts, garlic, lemon zest, parsley, pepper, and nutmeg. Pulse until chopped. Turn the processor (or blender) on and slowly pour in the EVOO in a stream until thick and pastelike.
Put the pesto in the bottom of the serving bowl. Add the cooked pasta on top. Add the arugula and toss to evenly coat the pasta and mix in the arugula.
It’s super good and creamy, even though there is no dairy. I guess you could also add some goat’s milk cheese if you really wanted, but it’s definitely not necessary.
Post # 6
I’m horribly allergic to dairy (as in I carry an Epi Pen 🙁 ) and I love this cookbook called The Dairy Free Cookbook by Jane Zukin. Vegan cookbooks also have great recipes! Try to be careful with soy, though. There is some new research out there suggesting that too much soy can mess with estrogen levels and whathaveyou and that only fermented soy – tofu etc – is really beneficial to our health. I really like almond milk and subsitute it for cow’s milk in all recipes without any problems, and nobody ever notices the taste difference 🙂 Good luck!!
Also, congrats on her sitting up!! I’m a developmental child specialist so that’s always exciting to hear!
Post # 7
That recipe sounds awesome! Our literature says no goat’s milk. Guess I’ll have to research that more.
Unfortunately I’m supposed to be off soy too… Apparently 50% of milk protein intolerant babies are soy intolerant as well 🙁 Vegan cookbooks are a great idea though. I’m going to check out the book you listed.
This is what I’ve found so far about goat’s milk products:
Bovine albumin (the protein that causes the irritation) and goat albumin have 97% structural homology. This means that the two proteins are almost identical and cause identical symptoms.
Post # 8
Im allergic to gluten, and dairy. I am ok with soy, but they did tell me to beware because it is common to develop the soy allergy, so I rarely eat/drink it.
Use Rice Milk or Almond Millk (the unsweetened vanilla and chocolate are my favorte in the Almond milk, but the taste takes some getting used to (just for drinking) because its not sweet at all..) Like pp said, if you use the regular flavored in a recipe, it tastes the same. They make rice cheese as well. I buy the shredded rice mozarella, and hubby and I cant taste the difference. It even melts if you use it to make pizza!
MrsDG-PM me, and I can send over a list of recipes that I use