If you’re like us, you’ve started to think more seriously about your diet than ever. And not just for weight loss purposes, but for the sake of optimum health and pinpointing which foods may be doing more harm than good.
My primary cause for concern is dairy as I was lactose intolerant growing up. Despite seemingly “outgrowing” my intolerance as an adult, I still notice that dairy can make me feel poor from time to time.
Lucky for me the National Dairy Council (NDC) is perking its ears to the cries of people like me and thousands of others who face similar intolerances. The good news is, these diet discrepancies don’t necessarily mean you have to give up dairy. It just means you have to learn which products may work best for you.
To spread the word about National Lactose Intolerance (LI) Month, the NDC held a Twitter party in late February to equip the LI population with helpful tools and resources to better manage their dietary needs. The council sought to inform the public of the important nutrients dairy can provide in our diets, as well as the many dairy products that those with LI can still consume.
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Allergies, sensitivities, and avoidance of animal products are some of the most common reasons that people choose alternatives to the traditional cow’s milk. While raw milk and goat’s milk are growing in popularity, they do not eliminate the majority of problems with allergies, sensitivities, and avoidance of animal products. Courtney Hardy shared, “I started drinking non-cows milk after a series of allergy shots where I found out I was allergic to cottonseed. I am not allergic to dairy nor am I lactose intolerant, but since dairy cows are fed a grain mixed with cottonseed it comes through their milk.”
I stopped drinking cows milk when I was fairly young; I just didn’t enjoy it at all. I still used it for cooking, until I decided to limit the dairy in my diet to see if my allergies and sinus issues could be resolved. Recently, I have been comparing milk substitutes to determine what would work best for my family. Real Food University provides a very handy comparison chart that compiles and compares the nutritional information in an eight ounce serving. An eight ounce serving of whole milk contains 146 calories, 8 grams of fat, 13 grams of sugars, 8 grams of protein, 28% calcium, and 0% iron.
I did not consider soy milk because soy is a growing allergen. It’s been suspected that more and more people are showing allergies to soy as a result of the increase in genetically modified soy. I have read that soy can inhibit the absorption of protein which may persuade others to avoid soy milk as well. An eight ounce serving of soy milk contains 105 calories, 4 grams of fat, 9 grams of sugars, 30% calcium, and 6% iron.
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