Posted by: Ziah
Posted: 24th Aug 2016
I'm celiac, but my husband is totally dairy intolerant - not just lactose intolerant, so we have to remove all dairy, including lactose-free dairy from the house. We have had to change what we eat - he has had to learn to like black coffee and tea, and I have to very carefully research anything he wants to eat. Going out is difficult, as even simple things at restaurants can be cooked with dairy in them - even butter makes him sick. We learned early on, when I was diagnosed celiac in 2005 (after 20 years of symptoms) how to read labels, what to avoid, and how to ask the right questions at restaurants and talking directly to the chef on duty. Once you figure out what your personal triggers are (some people can tolerate hard cheeses like parmesan, others can tolerate yoghurt, some can handle lactose free dairy, some can handle butter, and some cannot handle any dairy whatsoever, even in minute quantities), you learn what to look for on labels.
My suggestion is to do an elimination challenge. Remove every tiny bit of dairy, lactose, milk solids, milk products and products even labelled "processed in factory where dairy products are processed" and "may contain milk/milk products" for at least a month. Then pick a single product - say, lactose-free cheese or yoghurt - and see if you react. If not, then it's safe for you. Then add one more and check for reactions. Then add another and so on until you figure out each product that is safe for you.
I also suggest a really good pro-biotic like Life Source (60 billion) or Faulding (75 billion, broad spectrum) every day. Both are shelf-stable, and both are dairy-free/gluten free. They might not prevent the intolerance, but a healthy gut can help you recover from an accidental "lactosing". I also suggest carrying Lact-Eeze drops/tablets (my chemist sells them, so your local one probably does, too) for any time you either have no choice but to consume dairy or you have no way of knowing whether there is dairy in what you're about to eat/drink. They can help ward off the worst reaction, but not ideal to be having all the time.
Have you had a discussion with a good dietitian? They can be immensely helpful in helping you decipher labels, figure out what is always safe to eat (like all fruits, vegetables and lean meats, for example, are always dairy-free if not cooked with dairy) and what to do if you get "lactosed". Also, joining online communities and groups, either on Facebook or not, dedicated to lactose intolerant eating/cooking can be rewarding, as they are a wealth of information and very supportive :) Reply