Healing the New Childhood Epidemics: Autism, ADHD, Asthma, and Allergies: The Groundbreaking Program for the 4-A Disorders by Bock Kenneth & Stauth Cameron

Author:Bock, Kenneth & Stauth, Cameron [Bock, Kenneth]
Language: eng
Format: mobi, epub
Publisher: Random House Publishing Group
Published: 2008-04-28T16:00:00+00:00

Casein-Free Dairy Product Substitutes

Goat’s milk can be tolerated by some people who react to casein, because it has only trace amounts of one specific type of casein. Others who are very sensitive to casein, however, react to both goat’s milk and cow’s milk. Goat’s milk tends to have a stronger, more distinctive flavor than the blander cow’s milk. It can be used for virtually anything that cow’s milk is used for. The fat globules in goat’s milk are smaller than those in cow’s milk, and this makes it easier to digest. Many grocery stores and most health food stores carry goat’s milk. It is sometimes better for infants than other milk substitutes.

Soy milk is a popular milk substitute that does not have the heavier, more distinctive flavor found in goat’s milk. A variety of soy milk products are available, including low-fat milk, regular milk, cream, or butter. Soy milk can be used in almost all the ways that cow’s milk is used. It can be purchased at many supermarkets and all health food stores. The various commercial brands have a wide variety of tastes.

Rice milk is similar to soy milk, and is appropriate for people who react to both soy and dairy. It is available at most supermarkets and all health food stores. It tends to taste less creamy than cow’s milk.

Nut milk is somewhat less commercially available than goat’s milk, soy milk, and rice milk, but various brands can be found at many health food stores. Nut milk is creamy and satisfying, but it does not taste as much like cow’s milk as does goat’s, soy, or rice milk.

Oat milk is generally thick and rich. It does contain gluten, and is not appropriate for the GF/CF diet, but is acceptable for people who are reactive to milk, but not to gluten.

Soy ice cream is usually delicious. It has a slightly different taste than dairy-based ice cream, but many people like this taste as much as that of dairy ice cream. Soy ice cream is sweet, rich, and smooth in texture. Like dairy ice cream, however, it’s high in calories, especially calories from sugar and fat, so it must be eaten in moderation. People who are reactive to dairy often find it easier to eat soy ice cream in moderation, because it doesn’t trigger the food cravings that dairy can. Soy ice cream is available in almost all health food stores, and many supermarkets. It is also packaged as various treats, such as ice-cream bars and ice-cream sandwiches.

Rice ice cream is similar to soy ice cream, and just as good. It’s sweet, creamy, and filling, and it tastes much like dairy ice cream. It is carried by health food stores, and in many supermarkets. Like soy ice cream, rice ice cream can be high in sugar and fat.

Sorbet, sherbet, and fruit ices are all good ice-cream substitutes. Sometimes these products contain a small amount of milk, though many are dairy-free. Some contain corn syrup.

Nondairy margarines are usually available at health food stores and supermarkets.

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