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Milk is rich in protein,
calcium and Vitamins A and B and it is important to insure an
adequate
intake of these elements when on an dairy-free diet.
Soya is rich in protein,
and other foods of importance in a dairy-free diet are potatoes,
vegetable oil and fish. Cod liver oil or fish oils are rich in vitamin
A. Calcium is found in sardines, watercress, figs, rhubarb, almonds
and other nuts. Fresh fruit and vegetables are a good source and
vitamins and minerals (especially important for children for the
formation of strong, healthy teeth and bones).
There are a number of other milks
that are available that may be substituted for cow's milk when baking
or cooking. The type of substitute used will depend on the type
of food it is used for.
Rice milk
is good for drinking and putting on cereal. It can also be used
when baking or as a thickening agent. In some recipes water, broth,
or juice can be substituted for the cow's milk.
Sometimes, a milk allergic person
can use goat's milk or
soy milk. Both
of these milks, however, are also very allergenic. In fact,
most people allergic to cow's milk are also allergic to goat's milk.
Persons with lactose intolerance
should only use milk if treated with
Lactase Enzyme liquid and
should never use untreated goat’s milk as it also contains
lactose. Lactose is present in all animal's
milk. See medical reports’ abstracts.
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