This is from my friend on Facebook who was nice enough to share this with everyone, so I am passing it on to you also, along with a few other bits of info from other sources. I tracked the source to Dr. Susan's Daily Health Tip. I have to admit that I no longer care if I drink milk. I already take a calcium capsule with added magnesium, etc. and I LOVE the taste of vanilla flavored Almond Milk! I've pretty much quit using butter at all. So now, the only dairy I may have is sour cream and cottage cheese... used to cook a few dishes, which I know I can replace sometime, and regular shredded cheese, and I know there is a replacement for that - I have not tried any of those yet. But I've got a start! Read on and see what you think.
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| Dr. Susan's Strawberry Cake made without dairy or gluten! |
"Would you like to effortlessly drop extra pounds and lose unwanted bloating and fluid retention? Then eliminating dairy products from your diet and using the many delicious and healthy dairy substitutes that are available may be the solution.
Dairy products are also linked to many other health issues, such as digestive upset. Many women are lactose intolerant and cannot handle the sugar found in milk because they lack the enzyme to digest it. If you are of Hispanic, African American or Asian background, you are very likely to suffer from this issue. Lactose intolerance causes uncomfortable abdominal cramping, bloating, diarrhea and gas.
The saturated fat found in dairy products also increases the risk of menstrual cramps, PMS, ovarian cysts, benign breast disease, endometriosis, fibroid tumors of the uterus, heavy menstrual bleeding, breast cancer and other female health problems.
Dairy fat also worsens inflammatory conditions, which increase your risk of sinusitis, bronchitis, middle ear infection, colds, acne and eczema. Dairy products worsen the symptoms of rheumatoid arthritis, irritable bowel syndrome, lupus, fibromyalgia, ulcerative colitis, Crohn’s disease and increase your risk of heart disease.
Dairy products are among the most common offenders for food allergies because the milk protein, casein, is so difficult to digest and triggers allergies in many women. Besides fatigue, women who eat dairy often complain of allergy-based nasal congestion, sinus swelling, postnasal drip and earaches. They might also suffer from digestive problems such as bloating, gas, and bowel changes, similar to lactose intolerance.
Happily, there are many wonderful dairy alternatives including non dairy milk, yogurt and ice creams made from rice, almond, coconut, flax, hemp, sunflower and soy. Vegan cheeses that are casein free are also available. I love using flax seed oil and olive oil in place of butter.
Best of all, I have found that these non-dairy substitutes work extremely well in my favorite recipes. I use them to make creamy sauces, soups and entrees. They are wonderful, when used along with gluten-free flour, in baking my favorite breads, cupcakes, cookies and cakes, especially my delicious strawberry cake! Love, Dr. Susan"
HOW TO SUBSTITUTE FOR DAIRY
"If you must use cow’s milk cheese in cooking, decrease the amount in the recipe by three-fourths so that it becomes a flavoring or garnish rather than a major source of fat and protein. For example, use one teaspoon of parmesan cheese to top a casserole instead of one-half cup.
Use soy cheese in food preparation and cooking. Soy cheese is an excellent substitute for cow’s milk cheese. It is lower in fat and salt, and the fat it does contain isn’t saturated. In addition, many women are lactose intolerant and may have difficulty digesting cow’s milk-based cheese. Health food stores offer many brands of soy cheese that come in a variety of flavors, such as mozzarella, cheddar, American, and jack. The quality of these products continues to improve. You can enjoy soy cheese as a perfect cheese substitute in sandwiches, salads, pizzas, lasagnas, and casseroles. In some recipes, you can replace cheese with soft tofu. I have done this often with lasagna, layering the lasagna noodles with tofu and topping it with melted soy cheese for a delicious dish. The tofu, which is bland, takes on the taste of the tomato sauce.
I recommend that you replace cow’s milk and yogurt as part of your regular diet and in recipes. For cow’s milk, substitute soy milk, rice milk, nut milk, flaxseed milk, hemp milk, coconut milk or grain milk. Nondairy milks are available at all health food stores, as well as in most supermarkets. They are available in unsweetened, vanilla and flavored versions. Many nondairy types of milk can be used for drinking, cooking, or baking.
For cow’s milk-based yogurt, substitute soy yogurt. There are several excellent brands of soy yogurt currently available in the health food stores. They are available in plain, vanilla, and various fruit flavors. Another benefit is that these products tend to be cultured with live acidophilus, which is beneficial for the digestive tract. The taste is excellent and similar to cow’s milk yogurt. I have found soy yogurt to be an excellent substitute in both cooking and baking.
Substitute flaxseed oil for butter. Flaxseed oil is the best substitute for butter that I’ve found. It is a rich, golden oil that looks and tastes quite a bit like butter. It is delicious on anything you’d normally top with butter—toast, rice, popcorn, steamed vegetables, or potatoes. Flaxseed oil is extremely high in essential fatty acids—the type of fat that is very healthy for a woman’s body. Essential fatty acids improve vitality, enhance circulation, and help promote healthy hormonal function. Flaxseed oil is quite perishable, however, because it is sensitive to heat and light. For that reason, don’t cook with it—cook the food first and add the flaxseed oil before serving. Also, keep it refrigerated even before opening it. Because flaxseed oil has so many health benefits, I highly recommend its use. You can find it in most health food stores."
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