Milk-Free Diet

Milk and other dairy products may cause allergic reaction. Usually infants and young children are afflicted by milk protein intolerance, e.g. it is experienced by about 3% of children aged 4. In the course of time, if there is a proper milk-free diet executed, milk intolerance usually diminishes. The further consumption of dairy products does not results in any problematic symptoms.

Milk substitutes

In most cases the problem of milk allergy diminishes with advancing age. The milk-free diet, which should be kept in this time, contains properly balanced products and supplies all the necessary nutrients required by a young body. In the period of infancy and early childhood milk has to be replaced by milk substitutes. They are based on casein hydrolysate or whey hydrolysate. Their allergy-inducing properties are about 500-1000 times weaker, comparing with traditional milk compounds. They should be given in the same amounts as traditional food. There is also a milk substitute based on soy but it need be said, that about half number of children allergic to cow’s milk proteins are also allergic to soy proteins.

More proteins

• After the infancy period, increase the amount of other sources of protein in a child’s diet i.e. poultry (chicken, turkey) or rabbit meat, which is said to be the least allergic, to help you avoid malnutrition.
• The amount of vegetables, fruit and cereals should by the same as in a healthy child’s diet.
• Replace butter with milk-free margarine.
• Many processed or commercially prepared foods, including frozen, canned or packaged foods, often contain milk, so always check carefully the list of ingredients on the label before you use the product.

Lactose Intolerance

Children
Some children may suffer from lactose intolerance. Any food intolerance is an adverse reaction of your body to food (unrelated to the immune system). It may be connected with such diseases as celiakia, alimentary canal allergy, lambliosis or digestive enzyme congenital deficiency. Symptoms include anything from stomach-ache, severe cramps, diarrhea and flatulence. Severity of lactose intolerance differs from person to person. For some, milk and dairy products must be eliminated completely, for others they only need to be restricted. In this case, you have to replace milk with milk and lactose-free substitutes. Older children (aged 5 and more) if not allergic to milk proteins, can drink small amounts of yoghurt or kefir.

Adults
Lactose intolerance may affect adults as well. Reportedly, 10%-15% of people in our country have been diagnosed with intolerance. They should remove all potential food allergens from their diet, and cannot drink fresh milk because it contains lactose. However, they can include different kinds of milk products in their diet without any serious consequences. It is possible because the bacteria in milk products consume most of the lactose as soon as the product moves from stomach to intestines. These bacteria are so efficient that they often break down the lactose before the lactose-intolerant person has a chance to react to it. It is said , that milk intolerance is usually a result of avoiding milk in the early stages of life. It effects in the lack or insufficient production of lactose. Most of the people who re-introduced milk-products and started drinking milk again, produced the enzyme and stopped suffering from intolerance. You can also start taking Lactosanol, or other drugs containing lactose that should be taken with milk. On completely lactose free diet, calcium supplements may be required. Milk products, green vegetables, pulses and sardines are the main sources of calcium.

A Sample Diet Menu I

Breakfast: A slice of brown-rye bread with margarine, poultry meat, lettuce with oil, tea.

Lunch: Plain yoghurt with muesli, mineral water.

Dinner: Ukrainian borsch, grilled fish, potato puree, spinach, pear, grapefruit juice.

Afternoon Snack: Curdled milk with potatoes.

Supper: A slice of brown-rye bread, low-fat veal sausage, string beans, mineral water.

A sample diet menu II (with milk products)

Breakfast: Kefir with corn-flakes, a slice of brown-rye bread with margarine and a slice of loin, cucumber and chives salad, tea.

Lunch: A wholemeal roll with margarine, cheese and a slice of tomato, orange juice.

Dinner: Cold vegetable soup with beetroots and egg, turkey chops in vegetable ragout, pearl barley; cabbage and carrot salad with yoghurt sauce, mineral water.

Afternoon Snack: A banana.

Supper: Chicken stewed in vegetables, white bread, vegetable juice.