Well, goat's milk was a no-go. I've been off of it now for 2 weeks, and symptoms are noticeably better. So, its back to Hemp Milk for me. While I did relish the taste of fresh milk (the goat's milk was surprisingly sweet -- not goat-y), it wasn't to be. I'm grateful for the Hemp Milk, because its such an improvement over Rice Milk, imo, and I can steam it for my hot mochas!
Wondering, though, what do you DF folks use for butter? I'd gotten used to no butter up until recently (no real substitute that I found), but now having had regular & goat's milk butter, I'm missing it. What do you spread on toast? A bit of oil? I have palm shortening that I cook with...that would be creamy (sort of like butter), but of course, the taste isn't the same...
I'm really hoping I can tolerate hard cheeses in the future in small amounts, but I won't push it for now.
Also reacted to something with D this morning -- haven't had that in awhile & am dairy, soy, gluten & corn free. I probably need to do the yeast & egg Enterolab tests to round it out & rule out those...
Thanks for suggestions.
Oh, btw, I'm sure you may have tried the Tempt brand of hemp milk ice cream. It is truly wonderful!
Update on Goat's Milk Trial
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Update on Goat's Milk Trial
Kimberley
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.
-
no-more-muffins
- Adélie Penguin
- Posts: 90
- Joined: Wed Jun 24, 2009 5:37 pm
Kimberley,
Sorry the goat's milk trial failed. It is always so disappointing when a food trial fails. I was just crying about that very thing last week.
I felt like I kept ticking food after food off the list. Now I am on the candida diet so I really have limits. Hopefully that will just be temporary.
On to your question: Some of us use ghee instead of butter. It's clarified butter that contains only fat, no lactose or casein. Gloria and I am sure some others make their own. I haven't tried that yet because I still have some that I bought. If you are interested in making it (it's quite easy, and cheaper) we could probably find the link about it. I just searched and I didn't see it so I'd have to look some more.
.
Sorry the goat's milk trial failed. It is always so disappointing when a food trial fails. I was just crying about that very thing last week.
I felt like I kept ticking food after food off the list. Now I am on the candida diet so I really have limits. Hopefully that will just be temporary.On to your question: Some of us use ghee instead of butter. It's clarified butter that contains only fat, no lactose or casein. Gloria and I am sure some others make their own. I haven't tried that yet because I still have some that I bought. If you are interested in making it (it's quite easy, and cheaper) we could probably find the link about it. I just searched and I didn't see it so I'd have to look some more.
.
NMM
Hi Kimberley,
Thanks for the information. I've always heard that goat's milk might work for some people, but so far, I'm not aware of anyone who has had any luck with it, if they're intolerant of cow's milk.
The ghee that no-more-muffins referred to is an ancient Hindu, (Ayurvedic), product. Here are a couple of links with Dee's recipe, and a discussion about making it. Also, I believe that Earth Balance makes a dairy-free, soy-free margarine. Hopefully, someone who uses it, can shed more light on it's qualities.
http://www.perskyfarms.com/phpBB2/viewt ... aking+ghee
http://www.perskyfarms.com/phpBB2/viewt ... aking+ghee
I've never heard of that brand of ice cream. The next time I get to a bigger city, I'll see if I can find it.
Thanks for the update,
Tex
Thanks for the information. I've always heard that goat's milk might work for some people, but so far, I'm not aware of anyone who has had any luck with it, if they're intolerant of cow's milk.
The ghee that no-more-muffins referred to is an ancient Hindu, (Ayurvedic), product. Here are a couple of links with Dee's recipe, and a discussion about making it. Also, I believe that Earth Balance makes a dairy-free, soy-free margarine. Hopefully, someone who uses it, can shed more light on it's qualities.
http://www.perskyfarms.com/phpBB2/viewt ... aking+ghee
http://www.perskyfarms.com/phpBB2/viewt ... aking+ghee
I've never heard of that brand of ice cream. The next time I get to a bigger city, I'll see if I can find it.
Thanks for the update,
Tex
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.
Thanks for the information on Ghee, Tex & NMM. I tried it last year when I was pregnant, and liked it, but I'll have to try it again now that I'm out of the pregnancy protection program 
I'll probably just buy it this time around and may attempt to make it at a later time. Time is short for me right now.
Thanks for your input, Lucy. I do like toast...so to answer your question, "I do!"
I'm aware of the products that contain casein, but I know that in the past, I've had minimal side effects (that were worth it to me) with small amounts of hard cheeses. So, I plan to try that again down the road. If I react to it (or the ghee), then I'll know that its not a good idea for me.
This morning, I had a scant drizzle of grapeseed oil on my cinnamon raisin toast. It was great!
I'll probably just buy it this time around and may attempt to make it at a later time. Time is short for me right now.Thanks for your input, Lucy. I do like toast...so to answer your question, "I do!"
I'm aware of the products that contain casein, but I know that in the past, I've had minimal side effects (that were worth it to me) with small amounts of hard cheeses. So, I plan to try that again down the road. If I react to it (or the ghee), then I'll know that its not a good idea for me.This morning, I had a scant drizzle of grapeseed oil on my cinnamon raisin toast. It was great!
Kimberley
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.
Soy FREE Earth Balance
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
I know that ghee was a controversial subject on the old board, but I think ghee is a little misunderstood.
Ghee is butter that is clarified, or in other words, it is butter with the casien removed. When it is heated, the milk (casien) content separates from the oil and ends up the top and the bottom of the oil. When properly heated, the casien turns into a white crust on the top and brown particles on the bottom. When properly strained, the oil pours through the filter and the casien residue does not.
The reason that ghee can stay on the shelf for months without refrigeration is because the casien is removed. Casien is what makes butter go rancid and requires it to be refrigerated.
Everyone who is casien intolerant needs to make their own decision regarding ghee. I haven't had any problem using it - and I use it pretty frequently - but someone else might have a different experience.
Gloria
Ghee is butter that is clarified, or in other words, it is butter with the casien removed. When it is heated, the milk (casien) content separates from the oil and ends up the top and the bottom of the oil. When properly heated, the casien turns into a white crust on the top and brown particles on the bottom. When properly strained, the oil pours through the filter and the casien residue does not.
The reason that ghee can stay on the shelf for months without refrigeration is because the casien is removed. Casien is what makes butter go rancid and requires it to be refrigerated.
Everyone who is casien intolerant needs to make their own decision regarding ghee. I haven't had any problem using it - and I use it pretty frequently - but someone else might have a different experience.
Gloria
You never know what you can do until you have to do it.
Gloria,
I suspect that ghee is somewhat like vegetable oils. Theoretically, all proteins should be removed during the refining process, when making vegetable oils, and yet some of us react to them. I think it boils down to the fact that no process is perfect, (never carried to 100% completion, or 100% perfection), so the old threshold concept comes into play, just as it does with gluten. If our threshold is low enough, (IOW, if we are sensitive enough), then we may still react to the minute amounts of residual protein in such products.
There is no such thing as perfect filtration, even under the most stringent laboratory conditions. If there were, our automobile engines could be made to last virtually forever. They last much longer now, than they used to, for many reasons, but one of those reasons is improvements in filtering technology, over the years. In the real world, (unlike in an academic setting), nothing is absolute. Zero is an unattainable number, as is infinity. It can be approached, (even infinitely close), but never actually reached, and therein lies the source of many of our engineering problems, that affects virtually everything in the world, that undergoes processing. The result of every "process" in the world, is an imperfect product. Fortunately, most products are good enough, for most practical purposes, but conversely, most are not good enough, for all purposes.
Tex
I suspect that ghee is somewhat like vegetable oils. Theoretically, all proteins should be removed during the refining process, when making vegetable oils, and yet some of us react to them. I think it boils down to the fact that no process is perfect, (never carried to 100% completion, or 100% perfection), so the old threshold concept comes into play, just as it does with gluten. If our threshold is low enough, (IOW, if we are sensitive enough), then we may still react to the minute amounts of residual protein in such products.
There is no such thing as perfect filtration, even under the most stringent laboratory conditions. If there were, our automobile engines could be made to last virtually forever. They last much longer now, than they used to, for many reasons, but one of those reasons is improvements in filtering technology, over the years. In the real world, (unlike in an academic setting), nothing is absolute. Zero is an unattainable number, as is infinity. It can be approached, (even infinitely close), but never actually reached, and therein lies the source of many of our engineering problems, that affects virtually everything in the world, that undergoes processing. The result of every "process" in the world, is an imperfect product. Fortunately, most products are good enough, for most practical purposes, but conversely, most are not good enough, for all purposes.
Tex
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.
Thanks, Joan. I've not been able to find the Earth Balance SF yet here, but I'll keep looking! Thanks also for the dialog about ghee. I think you're right Tex...that the filter process isn't 100%, so any remaining casein *could* cause a reaction. And Gloria, it makes sense that removing the offending substance (casein) *should* make the product tolerable to those of us who are casein intolerant. Time will tell, for me! I bought some today and will have it on tomorrow's toast! Yippee!!
Kimberley
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.
I have used the Earth Balance soy free margarine - it is fine. If you have a store that carries other Earth Balance products they should be able to order it for you. I have also used ghee on occasion without a problem. Mainly I use these products for my son, but I have gotten quite used to just using EVOO or sunflower oil.
Mary Beth
Mary Beth
Gloria-
Yes, I did notice the pea protein (& also that corn is sourced for the natural flavoring). I've decided to try ghee and will see if that works for me before chancing the EB spread.
Peas are one of my allergens (done by skin-prick test). But its not so clear...
It seems that most (if not all?) of my GI symptoms come from eating my Enterolab tested intolerances (gluten, soy, dairy), while my 'allergens' (mustard, corn, wheat, orange, celery, pea, soy, watermelon, hazelnut, broccoli, lettuce & trees) have been very hard to pin down. My allergy tests also have not corroborated each other. Time for another probably.
Before knowing these allergens and when on the SCD, for example, I regularly ate mustard, celery, broccoli & lettuce & felt great... My allergist who worked me up for possible EE found often that avoiding eating these foods will not help improve a patient's symptoms (gastritis, esophogeal issues), and that similarly a patient would often be asymptomatic while eating his allergic foods.
Who knows? Its still a mystery. My take for now is to avoid them as a general rule, but I do occasionally test them (and have had no noticeable reaction to broccoli, lettuce, celery), and if I find a product that contains a small amount, then I will try it...
Yes, I did notice the pea protein (& also that corn is sourced for the natural flavoring). I've decided to try ghee and will see if that works for me before chancing the EB spread.
Peas are one of my allergens (done by skin-prick test). But its not so clear...
It seems that most (if not all?) of my GI symptoms come from eating my Enterolab tested intolerances (gluten, soy, dairy), while my 'allergens' (mustard, corn, wheat, orange, celery, pea, soy, watermelon, hazelnut, broccoli, lettuce & trees) have been very hard to pin down. My allergy tests also have not corroborated each other. Time for another probably.
Before knowing these allergens and when on the SCD, for example, I regularly ate mustard, celery, broccoli & lettuce & felt great... My allergist who worked me up for possible EE found often that avoiding eating these foods will not help improve a patient's symptoms (gastritis, esophogeal issues), and that similarly a patient would often be asymptomatic while eating his allergic foods.
Who knows? Its still a mystery. My take for now is to avoid them as a general rule, but I do occasionally test them (and have had no noticeable reaction to broccoli, lettuce, celery), and if I find a product that contains a small amount, then I will try it...
Kimberley
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.
MC diagnosed 2004
Suspected Eosinophilic Gastroenteritis...??
Meds/Supplements: Probiotics, Prenatal Vitamins, Vitamin D3.