Got Milk Allergies?
Sarah Pope (the Healthy Home Economist) takes a look at the root cause of kids’ milk allergies and shares three great recipes for making your own non-daily milk replacements with real food ingredients.
Milk allergy affects approximately 2-5% of children from around the world. Many times “milk allergy” simply masquerades as “pasteurization allergy,” which means that when a switch is made from processed store milk to farm fresh unpasteurized milk, the “milk allergy” suddenly disappears!
Why is this?
Because pasteurization denatures fragile milk proteins and renders them allergenic. It also destroys lactase, the enzyme necessary for digesting lactose, the naturally occurring sugar in milk. A simple switch to fresh from the farm raw milk solves both of these problems.
In those rare instances when a child is truly allergic to cow or goat milk – even the farm fresh variety – figuring out the best possible substitute can be a bewildering experience for a concerned parent.
Soy milk is clearly not a good option as high amounts of isoflavones (plant estrogens) disrupt the hormonal development of young children. Commercial rice milk is high in sugar and low in nutrition with little to no protein or fats to stabilize the blood sugar. Even store bought almond milk is not a good choice as it is also very low in protein and fat, high in sugar and is not made from almonds that have been properly soaked/dehydrated first to eliminate anti-nutrients such as phytic acid which block mineral absorption and cause digestive distress.
So, what is a Mom or Dad to do?
This article originally appeared on TheHealthyHomeEconomist.com. It is partially posted here with permission of the author.
Photo Credit: Kat’s Food Blog
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