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It’s More than Dairy: What to Avoid with a Milk Allergy

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You can’t prevent a milk allergy, but you can avoid the foods that trigger a reaction. Abstaining from dairy is the obvious first step; but there are many other products that contain milk proteins and milk derivatives, such as casein. Check labels on all food products and be careful when ordering in restaurants.

First off, here are some dairy products to avoid:

  • Whole milk, low-fat milk, skim milk, and buttermilk
  • Butter
  • Yogurt
  • Ice cream, gelato
  • Cheese
  • Half-and-half cream

But dairy is only half of the equation. There is a variety of processed foods which use milk as an ingredient. Here are some of them:

  • Whey
  • Casein
  • Anything with the prefix ‘lact-‘ (i.e. lactose, lactate)
  • Chocolate, nougat, caramel and other candies
  • Protein powders
  • Artificial butter flavoring
  • Artificial cheese flavoring
  • Hydrosolate

Even foods advertised as ‘nondairy’ may contain milk proteins. Read all labels attentively, and if you are unsure call the manufacturer to verify the product’s ingredients.

Milk Alternatives for Infants

  • Breast-feeding during your baby’s first four to six months can help stop a milk allergy from developing. Breast-feeding is also one of the best sources of nutrition for your baby.
  • Hypoallergenic formulas use special enzymes to neutralize the allergic effects of milk proteins like casein and whey. Heat and filtration may also be part of the process. Different formulas have different levels of hydrolyzation (the breakdown of milk proteins); some are not milk-based at all, instead containing amino acids.
  • Soy-based formulas contain soy protein rather than milk. Manufacturers often fortify them with key nutrients. However, your child may also develop a soy allergy.

Is your child allergic to milk? See if you qualify for IMMUNOe’s clinical research study on milk allergy today!

Source: http://www.mayoclinic.org/diseases-conditions/milk-allergy/basics/prevention/con-20032147

 

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