Unless you are very highly allergic to cow’s milk, you may be able to tolerate it in different forms. It is worth trying any of the following alternatives as they may enable you to keep a little cow’s milk in your diet. Try a small amount once every four days at first.
Heating or cooking cow’s milk and milk products modifies its proteins. Many people who cannot tolerate ordinary milk can tolerate it if it has been boiled, or if it is used in sauces, puddings, confectionery, milk chocolate, or baked products. Evaporated milk and UHT milk have been heat-treated – so try these to see if they are acceptable.
Baby formula milk, in which the proteins are heat modified, is often tolerated by babies and young children who do not tolerate cow’s milk proteins in ordinary cow’s milk. Try this for them, unless you know they are sensitive to formula, and also for adults.
Ghee (clarified butter) is tolerated well by many people sensitive to cow’s milk. You can buy it at Indian groceries and large supermarkets, or make it yourself. It can be used for cooking or spreading. To make ghee, melt butter over a gentle heat, allow to cool for a while, then pour into a glass jar, leaving the white residues (the proteins) in the pan. Keep in the fridge. Do not eat the white protein residues which will settle in the jar when the ghee is cold.
If you are lactose intolerant (intolerant of the sugar in milk), rather than allergic to milk proteins, you may be able to tolerate cow’s milk products in which the lactose levels are low. Such as:
Cheddar Cheese
Cottage Cheese
Live yogurt
Camembert Aged Gouda
Aged Edam
Pasteurised processed cheese
Get a doctor’s advice on any need for supplements.
*133\117\8*
