degrees of intolerance and reintroductions

[alexx]

Probably not much interest to those of you with severe intolerance/allergies, but maybe for those with more mild problems?

Under nutritionist advice after 6 months off dairy I've begun reintroducing foods. I've found I can tolerate live yoghurt and also small amounts of goat's cheese, but cow's cheese, milk, cream and butter still make me very ill.
However just adding these two back in has made my cooking a lot easier and has made my diet feel less restrictive...

I've been researching this online and it seems often these 2 foods can be more easily tolerated, but no-one is sure why. Any ideas?

p.s I like the snow!!

[matt]

the intolerance is that you don't have the bacteria to digest the lactose

live yoghurt includes the needed bacteria hence no reaction

goats products contain diferent easier to digest form of lactose. you might be able to have goats butter, it is widely available now. or even goats milk. one stage at a time.

[Copper]

Not that I wish to disagree with you Matt BUT lactose is broken down to two simple sugars by an enzyme - lactase. The two simple sugars can be absorbed by the gut but the lactose molecule is too large to be absorbed. This is why lactose gives so much pain and gas as it starts to ferment in the large intestine.

This is one area of biology that I do understand. I have prepared far too many enzyme experiments at work.

[alexx]

I'll look out for the goat's butter - I've tried goat's milk and just found it had a really horrible smell, dind't drink any so don't know if I can tolerate it!
Interesting about yoghurt though!

[Copper]

I tried goats cheese once - it was vile and went into the bin. I am very lactose intolerant now so any mammal dairy product would make me ill :(

[matt]

feel free to disagree with me. i only repeat what i've heard or think i remember which makes me as fallible as the next person!

i know that's hard to believe but i do make mistakes!!!:o

[pinkfairy]

Lactose in a glass of all types of cow's, goats or ewe's milk is really high. Cheese depends, It loses its lactose the harder it is. Yoghurt does loose some of the lactose in its process. The same as butter. So perhaps this is why your body can tolerate a small amount lactose like the yoghurt. You may find you can tolerate small amounts of butter or ghee. Be careful. I can't tolerate any lactose. And I don't miss the food or feeling ill.

Jane

[Pen]

I'll look out for the goat's butter - I've tried goat's milk and just found it had a really horrible smell, dind't drink any so don't know if I can tolerate it!
Interesting about yoghurt though!
Goats' milk does have a smell to it so I would never recommend anyone try to drink it from a glass! I have no problems with it poured over cornflakes or even in tea. Be warned, goat butter smells even worse and I only used it once before throwing it out!

I tried some really vile goats' cheeses too, but it was a matter of experimenting and I have now found three cheeses I love--a cheddar, a Brie, and a feta. Not sure if the ones I get would be exported to the UK though.

I have a really nice goat yogurt too.

[matt]

to go to it's defence. when i first avoided cows milk i went to goats.
the milk is different but not too bad like anything if you are expecting cows milk products then you will notice the difference.

goats cheese from waitrose a nice hard cheese with mild flavour think co-op did one aswell. then you get the soft ones which i've never liked.

goats butter again i liked it.

be sparring though as from what i've been told if you have a problem with cows milk then chances are you will develope a problem with goats if you have too much.

[Nic]

Alexx - you're not so weird, I'm OK with sheep, ewes or buffalo milk (well, cheese, haven't tried the milk) but not with anything made from cows milk. I've never had any of the tests done, but I assume that I'm not lactose intolerant (never have stomach-y symptoms) but allergic to something specific in cows milk. Maybe someone on this board will have an explanation?

Anyway, if you're on to goats cheese, I can highly recommend Ticklemore goat and Beenleigh Blue (ewes milk). They're both from Devon, but I've found them in delis in London. The Beenleigh blue is *strong* but gorgeous, the Ticklemore is milder but melts beautifully - makes a very good cheese and ham toastie.

nic

[matt]

you are allergic to a specific cow milk protein i would think. that would explain why you are ok with cheeses as they have little or no protein i believe and sheep etc would have different proteins.

i don't envy you. with lactose if i don't notice i feel ill. protein allergies tend to be more violent and so on.:o

[Nic]

Thanks Matt - doesn't explain why I still react to cows milk cheese though (and I do so miss Stilton, that's why I like the Beenleigh Blue so much, next best thing). Oh well.

Best wishes,

Nic

[matt]

ok maybe i got my protein/lactose the wrong way round. here's some facts from a site i found:
Lactose Content of Selected Foods
Food
Amount
Lactose (grams)
Whey, dry
1 oz.
19-21
Yogurt, low-fat
8 oz. (1 cup)
5-19
Milk
8 oz. (1 cup)
9-14
Yogurt, whole-milk
8 oz. (1 cup)
10-12
Buttermilk
8 oz. (1 cup)
9-12
Milk, acidophilus skim
8 oz. (1 cup)
11
Ice milk
6 oz. (3/4 cup)
8
Ice cream
6 oz. (3/4 cup)
3-8
American pasteurized processed cheese
1.5 oz.
0-6
Ricotta cheese
4 oz. (1/2 cup)
0-6
Velveeta cheese
1.5 oz.
4
Cottage cheese
4 oz. (1/2 cup)
0-4
Orange sherbet
6 oz. (3/4 cup)
1-2
Half and half
2 Tbsp.
1
Sour cream
2 Tbsp.
1
Hard cheese (most)
1.5 oz.
1
Cream cheese
1.5 oz.
0-1
Butter or margarine
1 Tbsp.
0



Cheese

Cheese may be better tolerated than milk due to a lower lactose content.
Cheese is also well-tolerated because during the cheese-making process, most of the whey is removed (and the lactose with it). In mature, ripened cheese, lactose disappears entirely within three to four weeks.
Specific kinds of cheese which you can reasonably expect to tolerate fairly well include cheddar, Colby, Swiss, Parmesan and cottage cheese.here's the link to the page:
http://www.indiadiets.com/diets/Eat%20to%20beat%20illness/Lactose_intolerance.htm

[matt]

but then it would appear that there's more protein in cheddar than in stilton:
Table listing The Protein in Cheese: Brie18g25.5g320
Camembert19.5g23g300
Cheddar25g33.5g415
Cheddar low fat30g14g275
Cheshire20g29g379
Danish Blue20g28.5g350
Double Gloucester24g32g400
Edam25g24.5g335
Feta 15.9g20g255
Lancashire20g29g380
Leicester red24g32g402
Parmesan23g31g450
Stilton21g29g410
Wensleydale22.5g28.5g378Soft Cheese Calories
Soft Cheese Spreads (average)9g30g300
Cottage Cheese14g4g100
Cream Cheese3g46g440
Fromage Frais (plain)6.5g6g115
Full fat spread7g32g315
Lymeswold16g39g420
Medium fat soft spread9g13.9g181
Processed slice19.5g26g328

[matt]

the above: type then amount of protein, the amount of fat and then the calories

could be a yeast/mould problem?

[Nic]

You do very thorough research! :)

I don't think it can be yeast / mould as I'm fine with non-cows milk blue cheeses. But perhaps they use different ones...? Something to consider, thanks for all the info.

Nic

[alexx]

Thanks for the recommendations Nic - I'll look out for them! :)
Matt, also thanks for the warning about not overdoing it; I'm keeping the cheese to a minimum but it is good when I have a craving or need something for a recipe. I think I'll stick with soya milk, pure spread etc!

[ellsie]

With my allergy to milk I can't have cow or goat cheese or anything. It is the protein as I am fine with lactose and the reaction is violent. Even getting milk on my hands makes mee dizzy and unwell.:(