Dairy Allergy and how to deal with it?

Published : May 02 , 2018
Latest Update : September 05 , 2022

By: Dana Al Salah – Certified Food Allergy Coach

A Dairy Allergy is when the body has an immune reaction to the proteins found in dairy (casein or whey). People who have dairy allergy need to stay away from all dairy products.

A dairy allergy must not be confused with “Lactose Intolerance”!

Lactose intolerance is caused by the inability to digest lactose which is sugar found in milk. Lactose intolerance may cause cramps, bloating, and diarrhea. People who are lactose-intolerant may still consume lactose-free dairy products, whereas people with dairy allergy cannot.

What foods and drinks contain or may contain dairy?

Milk, buttermilk, cream, creamers, condensed or evaporated milk, milk powder
Yogurt Sour cream
All cheeses
Butter
Cream soups and white sauces
Ice cream, frozen yogurt, some sherbets
Whipped cream
Chocolate
Pudding, tapioca, custard, flan, soufflés
Most baked goods and sweets

Look carefully and read all package labels. Some terms that indicate dairy product ingredients may include: casein, caseinates, curds, whey, cream, lactose, and lactalbumin. Also, ingredients such as caramel flavoring, chocolate and nougat may contain dairy.

Non-Dairy Milk Alternatives.

Soy milk:
rich and creamy, ideal for cooking and baking
Rice milk:
has thin watery consistency. Light and sweet. Good with cereal and in cooking.
Oat milk:
creamy and naturally sweet. Good in cooking but a bit heavy in baking
- Easy to make at home:
  
  simmer oats and water, then cool and strain.
Almond milk:
creamy and a bit nutty. Good in cooking, baking and in tea and coffee.
- Easy to make at home: soak nuts overnight, blend with water and then strain- you can add sweetener.
Coconut milk:
smooth and has a fresh flavor
Cashew milk:
creamy, smooth, sweet and a bit nutty. Good for cooking, desserts and ice cream.
- Easy to make at home: soak nut overnight, blend with water and strain.