Guest guest Posted November 28, 2004 Report Share Posted November 28, 2004 As someone else with allergies to dairy, I'll give my 2 cents. I get a nasty runny nose, stabbing pain in the roof of my mouth, and asthma like wheezing. I thought maybe I was lactose intolerant, since I can't digest meat proteins either... I stopped eating dairy entirely for more than 2 weeks, and then decided to try chevre (goats cheese). I had some in an omlette, and within minutes I was getting a reaction stronger than anything I'd noticed before. I though I might have to go the the hospital because my throat was swelling so much. Since then I've limited dairy to none most of the time, but it's hard to go out for dinner and you find out they put butter on the noodles to get them from sticking, or butter in the vegetables to make them taste better... I don't have quite that strong a reaction to butter, but it's still unpleasant. I wish people understood that I really mean I'm allergic to dairy, rather than lactose intollerant. I stick to soy milk, and have the soy cheese shreads once in awhile, but even those make me sick from the casein. It's very frustrating. I found the soy nog, and have been enjoying it a lot. I'm glad I'm not alone with this allergy. WHat do others do when going out for food, to make sure they don't end up with dairy in their food? THanks for an interesting thread! Blue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2004 Report Share Posted November 28, 2004 > > WHat do others do when going out for food, to make sure they don't end > up with dairy in their food? > Have you tried asking your server, when you order, to ask the chef/cook NOT to use any butter on your food? Lots of restaurants don't want the hassle or even potential liability of a customer having an allergic reaction in the restaurant and will accommodate you. You could say " I'm allergic to dairy proteins and can't have any butter on my food. Will this be a problem for the cook? " My husband always asks to make sure the cooks don't use pepper (red or black) in his food and we've never had a problem. Just a thought. Good luck, Janet V Quote Link to comment Share on other sites More sharing options...
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