Looking for Advice - Milk/Cream Substitute

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Pam V
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Looking for Advice - Milk/Cream Substitute

Post by Pam V »

I can't begin to say how grateful I am to have found you all. What a wonderful relief to be able to have a source of guidance when figuring out the best choices to make.

My question today is about a dairy free milk or cream. I have not had issues with D from coffee in the past and have been enjoying having my morning cup with a nice Almondmilk Creamer. I am starting to wonder if I am going to find out that I have sensitivity to soy and there is Gellan Gum and Xanathan Gum in the product that I'm using (Califia). I did a search to see if there were other choices and came across and article from US News - in summary, a dietician was recommending an organic lactose free milk (she mentioned Organic Valley Lactose Free Milk) saying that the milk/cream alternatives have a host of ingredients that can be difficult for people with digestive issues and that a lactose free milk was more digestible. What are your thoughts? I really don't enjoy drinking my coffee black and am hoping that there will be some way that I can enjoy my morning cup of joe with some sort of creamer. After I get back from our trip to NYC next week, I plan to contact Entrolab and get my labs done so I know for sure what foods to stay clear of.

Thank-you!!
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tex
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Post by tex »

Lactose-free won't work. Lactose is only a problem while we are inflamed and recovering. Any and all milk products are loaded with casein, and we are always intolerant of casein because our immune system produces antibodies to it similar to reacting to gluten. That's why hiring a dietitian is a waste of money — none or them understand MC.

You can safely use milk from the cameloids (camels, guanaccos, llamas, alpacas, and vicuñas) and equines (horses, donkeys, asses, zebras, ect.,), but milk from all species of bovines causes most of us to react. Most of us use Almond Milk. You can make your own if gums are a problem. Most commercial products use a gum to keep the almond milk in suspension, otherwise it settles out and has to be stirred each time it's used. If you are sensitive to soy you may be sensitive to the gums (they're made from a legume). I use almond milk and I'm sensitive to soy. So far so good.

In coffee, you can also use coconut milk, hemp milk, or rice milk.

Tex
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It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Thank-you

Post by Pam V »

Thank-you, Tex. I have a lot to learn. I'll stick to Almond Milk. I'm not sure if soy is an issue - I think I'm anxious for improvement and am trying to figure out if there is something slowing it down. Have a good night.
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Post by tex »

Forgot to mention — a lot of the products that are called "creamers" (even the ones that are labeled as "dairy alternatives") contain casein and are therefore off limits for many of us. You have to read the label. Because of that problem, it's best to just stay away from products called "creamers".

Apparently most people are confused. Like that dietitian, they mistakenly think that lactose is the problem. Yes, it's a problem, but casein is a much worse problem. Lactose can cause poor digestion, gas, bloating, and D. Casein can cause all that at a much more intense level, plus it causes our immune system to produce antibodies against it, and that results in intestinal inflammation. The bottom line is, lactose causes irritation, while casein causes inflammation.

Thanks. I hope you have a good night too.

Tex
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It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Post by kd025 »

I really like using canned coconut milk in my coffee (full-fat, not "light"). I love the creaminess of it! It does usually have guar gum or something in it, but it's often just coconut, water and guar gum (or another "gum") ... generally fewer ingredients than some of the refrigerated nut/coconut milks. It just depends on what your body likes and doesn't like. :grin:

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Post by Gabes-Apg »

with the MC dx etc I transitioned to Black coffee. Using a mild sweet type of bean (organic that i fresh grind and brew via italian stovetop method) I love my morning coffee.

in the past few months I have been doing the dave asprey bulletproof coffee technique of having some coconut oil in the coffee (the MCT/fat helps the brain to work better)

what i love about this, if i am travelling or socialising I can have a "gabe safe" coffee with friends as i dont need any special milks etc.
Gabes Ryan

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Post by ManiacalFairy »

I second the suggestion of "bulletproof" coffee...it really does make it taste like there's cream in your coffee. I've made it in the blender before but plan on trying a milk frother to make it less of a hassle.
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Post by brandy »

It is harder to find but GOYA brand coconut milk does not have any gums. Check your Latin section of grocery or a Latin market.
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tex
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Post by tex »

Regarding the Goya brand coconut milk: It comes in a can (at least it used to), so don't look for it in the refrigerated section.

Tex
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It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Post by brandy »

Yup, comes in a can in the Latin food section.
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