Sep 13 2011
Milk Allergy: How to Read a Milk-Free Diet
Avoid foods with the following ingredients:- 1. artificial butter flavor
- 2. butter, butter fat, butter oil
- 3. buttermilk
- 4. casein
- 5. caseinates (ammonium, calcium, magnesium, potassium, sodium)
- 6. cheese
- 7. cream
- 8. cottage cheese
- 9. curds
- 10. custard
- 11. ghee
- 12. half and half
- 13. hydrolysates (casein, milk protein, protein, whey, whey protein)
- 14. lacalbumin, lacalbumin-phosphate
- 15. lactoglobulin
- 16. lactose
- 17. lactulose
- 18. milk (any derivative – powder, protein, solids, malted, condensed, evaporated, dry, whole, low-fat, non-fat, skim, goat’s milk)
- 19. nougat
- 20. pudding
- 21. rennet casein
- 22. sour cream, sour cream solids
- 23. whey (including all forms, such as sweet, de-lactosed, protein concentrated)
- 24. yogurt
- 25. "D" on a label next to "K" or "U", indicating presence of milk protein
The following may contain milk proteins:
- 1. flavorings: caramel, Bavarian cream, coconut cream, brown sugar, butter, natural
- 2. chocolate
- 3. luncheon meats, hot dogs, sausages
- 4. high protein flour
- 5. margarine
- 6. Simplesse
In addition to the strict avoidance of any and all of the above foods, it is important to have an EpiPen available for emergency use at all times in case an accidental ingestion should occur.
A MedicAlert bracelet is recommended if you have a severe form of food allergy, so that emergency personnel can be aware of your medical condition if you are unable to communicate.
Source:
Food Allergy and Anaphylaxis Network
