It is amazing how many food allergies our kids have. It has always been something I have heard from family and friends, but more of a passive thing, like, “Oh, that is a bummer” or “Oh, that must be really hard.” Until it happened to me. Or more accurately, my daughter.
When she was 7 months old, we found out she had a banana allergy. Yes, a banana allergy. Which of course means she is at a higher risk now for more allergies, that only time will share with us. But once we determined what allergy she had, I didn’t realize how much baby food has bananas in it; Spinach and Banana puree, Peaches and Banana puree, Banana and Peas….
As I was talking to her doctor about it, he was asking if anyone else had food allergies in the family. I said no…until he asked if anyone had any food sensitivities.
I wish more people used that word because when we think of allergies, we think of life and death situations. But food sensitivities is a wider net and one that I had to answer ‘yes’ to the question he asked.
I have milk sensitivity. Otherwise known as “lactose sensitive”. I can’t have certain kinds of ice cream (no Dairy Queen for me) and I have to watch what I eat during the day (cheese, milk, yogurt, things with milk in it,) because it can add up and make me ill – bloating, gas, feeling blah all over. At this point in my life, I only have almond milk products now – with the occasional splurge with regular cheese pizza. Which, in my limited medical knowledge, is the difference between lactose sensitivity vs. lactose intolerance.
It is because my body doesn’t break down the lactose very well. Lactose is a carbohydrate in dairy foods. It is different than not breaking down lactose at all. Many of us don’t have or don’t produce enough of this enzyme and it is one of those things that you can develop over the course of your life.
If this sounds like you, here are some ideas to make your lactose sensitivity to be, well, less sensitive.
- Try not to eat lactose foods by themselves. So have crackers with cheese, for example
- Speaking of cheese, more aged cheese, or cheese like Cheddar, Gruyere, Pecorino, Swiss Cheese – has less lactose in them.
- Yogurt is a good milk-based product that many lactose-sensitive and lactose-intolerant people find is okay because yogurt has live and active cultures in it that help digest the lactose. Especially Greek yogurt.
But again, be careful how you eat during the day. Watch the total amount of milk-based products you eat. Lactaid™ milk is an option. Fairlife is another. Plus, many other brands like Horizon and Organic Valley have lactose free options in addition to their regular milk offerings.
Lactaid Milk has the lactase enzyme added to break down the lactose. Fairlife is lactose-free. Talk to your doctor about which option is right for you
So I hope that you’ll talk to your doctor if this sounds like you! And if you are looking for great recipes, check out my Food Sensitivity Pinterest Board for yummy food ideas.
Interesting, I have been lactose intolerant since I was 30 and as you mention in your post certain things bother me and others do not like yogurt and some cheeses. But milk, cream sauces and most ice creams do so I have learned to carry around lactose pills with me.
Do not want to be without them when I am craving a Dairy Queen :).