The Diet Cure: The 8-Step Program to Rebalance Your Body Chemistry and End Food Cravings, Weight Gain, and Mood Swings—Naturally by Ross Julia

Author:Ross, Julia
Language: eng
Format: epub
ISBN: 9781101604045
Publisher: Penguin Group US
Published: 2012-05-01T16:00:00+00:00

What to Eat Instead of Cow’s Milk Products For some, but not all, goat’s and sheep’s milk products are good substitutes. (Use the elimination-and-challenge test to find out.) They are delicious and more easily digested than cow’s milk products. Goat’s or sheep’s milk feta, a pungent, crumbly white cheese, is available almost everywhere. (Feta can also be made from cow’s milk. Read the label carefully.) Goat’s milk is available in supermarkets as well as health food stores, and it comes fresh, canned, and powdered. Goat’s and sheep’s milk yogurt (both fresh and powdered) are available at most health food stores, as are many kinds of cheese—feta, chèvre, Parmesan, ricotta, cheddar, and Monterey Jack. Cheese made from goat’s or sheep’s milk is made and prized in many parts of the world.

Butter, which is low in lactose, can be tolerated by some people. Ghee (clarified butter) contains no lactose or milk protein at all. Coconut oil can be used in most recipes in which you would use butter. (Look for organic versions, which do not contain antibiotics or pesticides.)

For a milk substitute, use coconut milk rather than soy milk, which is hard to digest, usually sweetened, and, like most soy products, now suspected of causing health problems. Or make your own delicious milks out of nuts or seeds that have soaked in water overnight. The next day, rinse them and blend them with a little water until you make a cream. Dilute it with more water if you like—yummy, and very nutritious. (See the recipe for Seed or Nut Milk on page 327.)

You can substitute any liquid, including water, in recipes that call for milk. These substitutions can be delicious. For example, in sauce recipes, meat or poultry broth or vegetable juice can substitute for milk, giving the dish a distinctive flavor.

Instead of Use

1 cup milk 1 cup water

1 cup milk (for baking) 1 cup water + 2 tablespoons coconut milk

Light cream Thick seed or nut milk (See page 327)

Heavy cream Meringue (egg whites beaten until stiff) or coconut milk, refrigerated to thicken

Sour cream Goat yogurt (if you can tolerate it)

Cream cheese Creamy goat cheese (if you can tolerate it)

Condensed milk Powdered goat milk plus water (Add a little water at a time until the mixture is the same thickness as condensed milk.)

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