Wednesday, September 21, 2011

foods effects

So a while back we had to cut out dairy for chubs. He gets none, and we cut out gluten for a month to see what happens. We ended up going to gluten again but less of it, we now use a lot of rice, potato, sorghum, tapioca,and anything gluten free. The only time we use anything else is if its whole wheat.
So how does this fit? We discovered that Chubs angry outbursts, the raging lets up to almost gone as long as he gets no dairy. If he has even a small amount wow watch out, he is violent, screaming, freaking over everything, refuses to do what he is asked, and can not retain anything he is taught. Take away dairy and he retains it better! it is amazing. So I made everyone go dairy free for a short time. I noticed a difference in them all. Unfortunately some refuse and so I am slowly working everyones milk into being dairy free milk. They all have it more often than they know, they always love whats cooked. I cant get them to drink it yet. Hope soon.
The gluten we went without 1 month. I think we need a redo and for it to be a few months to really know. I am fairly sure someone will have an issue of some kind. That starts next month.
Dyes play a role also, avoid them and artificial colorings of all kinds, artificial flavors as well.
I have discovered a few items that contain one form of milk or another, for someone with a severe reaction this could be bad, it could be the cause of morning or bedtime battles, or sickness.
One toothpaste! Can you believe it!
Dairy is something many react to and are not aware of it. If you are dealing with a dairy allergy here is a list of the various names it goes under on labels. I write a column on eating dairy free you can follow for ideas, recipes, and also ask questions and I will respond if possible to help. Check out                                                             

  • Acidophilus milk

  • Ammonium caseinate

  • Artificial butter flavor

  • Artificial flavors / flavoring

  • Brown sugar flavoring

  • Butter

  • Butter fat

  • Butter flavor

  • Butter solids

  • Buttermilk

  • Calcium caseinate

  • Caramel Color

  • Caramel Flavoring

  • Casein

  • Caseinate

  • Cheese (All)

  • Coconut Cream Flavoring

  • Condensed milk

  • Cottage cheese

  • Cream

  • Curds

  • Custard

  • Delactosed whey

  • Demineralized whey

  • Dry milk powder

  • Dry milk solids

  • Evaporated milk

  • Fat Replacers - Brands such as Dairy-Lo® and Simplesse® are made with milk protein

  • Galactose

  • Ghee

  • Half-and-half

  • High Protein Flour

  • Hydrolysates

  • Hydrolyzed casein

  • Hydrolyzed milk protein

  • Hydrolyzed vegetable protein

  • Iron caseinate

  • Lactalbumin

  • Lactalbumin phosphate

  • Lactate

  • Lactic Acid Starter Culture

  • Lactoferrin

  • Lactoglobulin

  • Lactose

  • Lactulose

  • Magnesium caseinate

  • Malted milk

  • Margarine

  • Milk (whole, lowfat, and skim)

  • Milk derivative

  • Milk fat

  • Milk powder

  • Milk protein

  • Milk solids

  • Natural egg flavor

  • Natural flavors / flavoring

  • Non-Dairy - This does not mean milk-free, it indicates 1/2% or less milk by weight

  • Nougat

  • Potassium caseinate

  • Protein - The added protein in foods is often milk protein

  • Pudding

  • Recaldent

  • Ready sponge

  • Rennet casein

  • Sodium caseinate

  • Sodium lactylate

  • Sour cream

  • Sour milk solids

  • Soy Cheese - Often contains milk protein

  • Sweetened condensed milk

  • Whey

  • Whey powder

  • Whey protein concentrate

  • Whey protein hydrolysate

  • Yogurt

  • Zinc caseinate

  • Goat's milk is avoided also. Some people may be able to handle milk after a while of dairy free. Talk to your doctor or a Nutritionist about this possibility. Goats milk has smaller fat globules and they break up easier in the stomach.

    No comments:

    Post a Comment

    please share your thoughts, feelings and questions. Please keep it clean and respectful.
    Requests for info on specific topics welcome!