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The joy of soy


Special to Slashfood from AOL Health's Mary Kearl

Like many, I may claim to be adventurous about food, drinks, condiments and above all desserts, but when it comes down to it, things like flavored mayo (and mayo in general) and multi-flavored soy milk are a bit off-putting.

So this past week, when I not only tried chocolate peppermint soy milk from Vita Soy and loved it and converted three non-soy-milk drinkers into wanting to find it and buy it too, I also broke down and tried mayo on a sandwich. No, it was not a horror. It was dijon-style nayonaise, and I liked it so much, I started mixing it into baked potatoes and was even inspired to create Potato-Less "Mashed Potatoes." Yes, that's right, all you dairy-intolerant and veggie folks out there, check out this 'Tofu Tatoes recipe that is entirely dairy-free, a similar consistency to mashed potatoes and it much easier than peeling potatoes and waiting for them to boil while your tummy growls.

So here's to trying new things and sharing the soy joy with others.

Filed under: Raves & Reviews, Vegetarian/Vegan, Drink Recipes

Some dairy is okay for lactose intolerant kids

milkIf you're lactose intolerant, you know all about nausea, bloating, gas, and diarrhea. So while you might stay away from dairy products, you can still get calcium and vitamins from fish, dark green, leafy vegetables, and tofu. But you're an adult. As pediatrician Dr. Ari Brown asks, "How many kids, especially toddlers, eat broccoli, green leafy vegetables, rhubarb or tofu?"

According to the American Academy of Pediatrics, even lactose-intolerant children should eat some dairy every day to help maintain daily recommended levels of calcium and vitamin D. Aside from the fact that it might be difficult to get lactose-intolerant kids to eat canned anchovies, dairy products are a more adequate source of the nutrients needed bone growth and development.

The AAP recommends that children drink about 4 to 8 oz. of milk with meals or other foods throughout the day. As children get older, aged cheeses and yogurt can be added to the diet because these foods lack the sugar that can make milk hard to digest.

Filed under: Science, Cooking With Kids, Health & Medical, Ingredients

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The Milkless Life

Milk, as it turns out, is evil, a mucous-coated pacifier we were meant to discard decades ago. I figured one day (it only took me six years after I went back on coffee) that maybe it’s the MILK I need to quit, not the five cups a day of delicious, acrid, steamy java –  maybe what's causing me all that gastric discomfort is lactose intolerance.


How did I discover the problem? What made me think that milk – innocuous staple of everyone's daily diet, the very symbol of health – was the culprit? The girl I was seeing this summer kept human breast milk in her freezer. Not hers, and not for her consumption, but for a friend's adopted baby. You may know this already, but apparently a woman won't lactate if she didn't actually birth the baby, so they get a lactating woman to donate breast milk, and then they need to keep it in a freezer. There's too much for just one freezer, so my now ex-girlfriend donated her entire freezer to it (which meant I couldn't have ice cubes when I came to visit).


Is this too much information for you? No, they wouldn’t let me taste it. I was pissed about that too, and felt weird for the baby -- here this kid is with a woman, not his real mother, nursing him with yet another woman's breast milk (which she feeds the child via a small tube placed next to her nipple) which is kept in yet another woman's freezer. It really does take a huge amount of sleight of hand to be "organic."

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Filed under: Science, Farming, Vegetarian, Vegan, Trends, Ingredients

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