Eating low-carb, WITHOUT dairy
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lactose is the sugars in milk. The human body usually has an enzyme (lactase) that aids in digesting the lactose. Those who don't manufacture their own lactase will not be able to digest lactose, and often get stomach pains, etc., when they ingest milk products.
Those of us who are allergic to milk, are usually allergic to the protein in milk, called casein. Symptoms can vary when ingesting milk, and the severity of symptoms also vary. My particular symptoms to having dairy products is itchy skin. If I persist and keep eating it, my ears will be affected and I get vertigo. YMMV
Those of us who are allergic to milk, are usually allergic to the protein in milk, called casein. Symptoms can vary when ingesting milk, and the severity of symptoms also vary. My particular symptoms to having dairy products is itchy skin. If I persist and keep eating it, my ears will be affected and I get vertigo. YMMV
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That is a great idea!!!
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Something new
A new non-dairy products.
Cultured Coconut Milk, by So Delicious
With 10 active and live cultures
This products has way less carbs than their "yogurt" type product. For 1 cup it has 6g carbs with 3g fiber = 3g net carbs.
1 cup is a lot, and it's thick. I drink 1/2 cup and dilute it with water. It is unsweetened, so I usually put in the equivilent of 1/2 t. sugar - usually liquid splenda.
Finding cultured anything that doesn't have dairy in it is difficult. This product really fits a need for a low-carber.
I first saw it at Natural Grocers about a month ago, in their dairy case.
A new non-dairy products.
Cultured Coconut Milk, by So Delicious
With 10 active and live cultures
This products has way less carbs than their "yogurt" type product. For 1 cup it has 6g carbs with 3g fiber = 3g net carbs.
1 cup is a lot, and it's thick. I drink 1/2 cup and dilute it with water. It is unsweetened, so I usually put in the equivilent of 1/2 t. sugar - usually liquid splenda.
Finding cultured anything that doesn't have dairy in it is difficult. This product really fits a need for a low-carber.
I first saw it at Natural Grocers about a month ago, in their dairy case.
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So Delicious is the only brand I have seen that makes coconut yogurt. This c. milk product is much better in my opinion than their yogurt - which I have had, but mix it with coconut cream because it has higher carbs than I want.
I enjoy the unsweetened almond milk over the watery consistency of coconut milk, but that is a personal preference. Whole foods has yogurt made from almond mile, but I haven't checked the label yet - many yogurts have way too much sugar. Let me know if anyone has any experience with the non dairy yogurts.
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The coconut milk I use comes in a can. It is not watered down, and when stirred up it is the consistency of thick cream.
The cultured coconut milk I mentioned above is like slightly thinned yogurt.
I have bought coconut milk *beverage*, which is a lot like almond milk - very watery. I don't use it, or almond milk, because there really nothing there. I can water down the canned coconut milk to make it more like cow's milk if that's what I want.
The other reason I use canned coconut milk is that the coconut fat separates out of the liquid and rises to the top, and I can turn the can over, open it and pour off the liquid, and then have the coconut "cream" left - fewer (if any) carbs than the contents of the can all mixed up.
The cultured coconut milk I mentioned above is like slightly thinned yogurt.
I have bought coconut milk *beverage*, which is a lot like almond milk - very watery. I don't use it, or almond milk, because there really nothing there. I can water down the canned coconut milk to make it more like cow's milk if that's what I want.
The other reason I use canned coconut milk is that the coconut fat separates out of the liquid and rises to the top, and I can turn the can over, open it and pour off the liquid, and then have the coconut "cream" left - fewer (if any) carbs than the contents of the can all mixed up.
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So Delicious makes the yogurt type product, which they call cultured coconut milk and comes in the same type of container as regular yogurt. It has way too many carbs per container than I can do. That's why I was so happy to find their other product, which is in a plastic "jar" shaped like a milk bottle. It is also called cultured coconut milk - but doesn't have all the carbs in it that the yogurt-type product does.
That said, the coconut "yogurt" is tasty - even the plain - and the texture is yogurt-like.
I once made coconut milk yogurt - but had to use a milk-based starter to do it.
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I notice you are sensitive to diary and eggs, which is what my physician is telling me (I am celiac). Do you have any experience with your crp level coming into line when you lowered your intake of those foods. My A1C is at 5.7, down from 6.1 a few months ago; I am due to go in again for tests. But my crp was last tested at 15, which my physician says is due to intestinal inflammation. Hard to wrap my head around. The first time it came up at 11 and I had to go for an angiogram, of course it was fine, then everyone threw up their hands. So I have been looking for where the inflammation came from. So just wondering if anyone else has had experience of gut healing and lowering that number. MY triglycerides are low, my good cholesterol is good, my bad cholesterol is high, but on checking with a vap test, the particles are big and fluffy. I eat about 35 gr. of carbs a day. I feel a lot better than last winter before I knew my blood sugar had gone awry on me. Thanks in advance.
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what is "crp" ?
I eat 100% gluten free. I don't even look at it!
Most of my food "allergies" are really sensitivities. So an occasional indulgence is tolerable.
From what I've read, it seems that inflammation is component of a lot of health problems, including diabetes and CVD. It definitely is for celiac and gluten intolerance, and probably for any kind of food sensitivity or allergies.
I work on gut health by taking probiotics, and eating fermented vegetables. And I assume that not eating grains also helps reduce inflammation.
I eat 100% gluten free. I don't even look at it!
Most of my food "allergies" are really sensitivities. So an occasional indulgence is tolerable.
From what I've read, it seems that inflammation is component of a lot of health problems, including diabetes and CVD. It definitely is for celiac and gluten intolerance, and probably for any kind of food sensitivity or allergies.
I work on gut health by taking probiotics, and eating fermented vegetables. And I assume that not eating grains also helps reduce inflammation.
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CRP is c reactive protein, a marker for inflammation. I take pro biotics too, I think they really help. And I try to eat a bit of sauerkraut, trying to heal the system. My fasting number was down and now it's a bit higher, though my afternoon numbers are getting much better. Walking really helps. How do you tell if you are sensitive. My doctor did some tests, and I was sensitive to all the things I eat all the time: almonds, chicken, eggs, dairy, so with celiac what's left?! I eat bacon, avocado, coconut, grass fed beef. Do not understand how it can be eggs, so cruel,but since I've cut back I notice more reaction, wasn't sure it wasn't the carrageenan in the cream, but have mostly switched to goat cheese...don't understand "sensitivity", just know my system is sensitive. And I guess my tummy too.
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I found out by having a blood test for sensitivities (not the typical allergy test - I KNOW when I have an allergy, but sensitivities usually are delayed reactions which are hard to isolate).
When you start healing the damage done by celiac, your digestion may improve and you won't be quite so sensitive to some of the foods you are now. But healing won't occur unless you are 100% gluten free (I write this in for someone else reading this post who isn't all that careful about gluten but who needs to be)
Working on gut health is essential I think to reverse the damage done previously. At least for the short term, avoiding EVERYTHING you know you are sensitive to is really important. As you heal you may be able to add in some of the foods now and then.
I agree, not being able to have eggs (like everyone else on this forum, it seems) is a bummer. It's much easier to get around dairy than eggs. (Unfortunately, it's the casein I'm sensitive to and doesn't matter if it's cow's milk or goat's milk (which I don't like, anyway) I get the same reaction to either.)
As I've said so many times.... "You do what you have to do." It looks like you've found a way around your sensitivities - maybe if you look at the recipe section you can find a few other foods to enjoy that would work, or would work with only a few alterations.
When you start healing the damage done by celiac, your digestion may improve and you won't be quite so sensitive to some of the foods you are now. But healing won't occur unless you are 100% gluten free (I write this in for someone else reading this post who isn't all that careful about gluten but who needs to be)
Working on gut health is essential I think to reverse the damage done previously. At least for the short term, avoiding EVERYTHING you know you are sensitive to is really important. As you heal you may be able to add in some of the foods now and then.
I agree, not being able to have eggs (like everyone else on this forum, it seems) is a bummer. It's much easier to get around dairy than eggs. (Unfortunately, it's the casein I'm sensitive to and doesn't matter if it's cow's milk or goat's milk (which I don't like, anyway) I get the same reaction to either.)
As I've said so many times.... "You do what you have to do." It looks like you've found a way around your sensitivities - maybe if you look at the recipe section you can find a few other foods to enjoy that would work, or would work with only a few alterations.
Hi all,I'm also sensitive to dairy but after quitting all dairy for about six months I now find I can tolerate small amounts of butter,cream and hard cheese.seems my system has reset itself a little.does anyone else find other dairy gives them bad hypos?
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Quite the opposite. Dairy other than butter, cream and cheese sends my BGs sky high. I am of the thought that milk is for baby cows.
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Does anyone with these sensitivities, which I assume create inflammation, have an experience of c-reactive protein test, a marker for inflammation, lowering after gut healing and attention to food sensitivities? I also find my upper tummy is almost always distended? Is that a symptom of sensitivity? I am sturggling so much with the dairy and eggs. Bacon and avocado seem to be the safe foods, not that I don't like them, but hard to believe....and coconut oil in my coffee, and now tea.
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Discovered a blog full of dairy-free (gluten-free, egg-free) recipes.
Lexie's Kitchen | Gluten-Free Dairy-Free Egg-Free -
Thank you Petra, for posting this recipe from her blog.
http://www.diabetesforum.com/diabetes-recipes/30217-healing-sugar-free-apple-cider.html
Lexie's Kitchen | Gluten-Free Dairy-Free Egg-Free -
Thank you Petra, for posting this recipe from her blog.
http://www.diabetesforum.com/diabetes-recipes/30217-healing-sugar-free-apple-cider.html
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