Jan 31 2009
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” indicated presence of milk protein
The following may contain milk proteins
- 1. flavorings: caramel, barvarian 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 Epi-pen® available for emergency use at all times in case an accidental ingestion should occur.
A Medic-Alert® bracelet is recommended to have in severe forms 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.
DISCLAIMER: The information contained in this site is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.
