Sneaky Dairy

It seems like although soy is in everything, it is fairly easy to identify. Soybeans, soybean oil, soy leichtin to name a few.

Dairy, not so much.
I frequently refer to this list when something sounds like it might have dairy in it.

This is from the www.godairyfree.org website. This is  a really nice source of information for dairy free but if you are avoiding soy in all forms as well it won't necessarily be accurate regarding products that are safe for MSPI. I figured that was obvious but just throwing it out there. They have cook books, recipes, suggestions, and contacts for questions.

Obviously this is not all inclusive either. This is just another source of information. You can always check with the manufacturer as well. Sometimes ingredients and processes change, which means a once "safe" product or ingredient may not be "safe" the next time around.

DEFINITELY DAIRY INGREDIENTS

Acidophilus Milk
Ammonium Caseinate
Butter
Butter Fat
Butter Oil
Butter Solids
Buttermilk
Buttermilk Powder
Calcium Caseinate
Casein
Caseinate (in general)
Cheese (All animal-based)
Condensed Milk
Cottage Cheese
Cream
Curds
Custard
Delactosed Whey
Demineralized Whey
Dry Milk Powder
Dry Milk Solids
Evaporated Milk
Ghee (see p109)
Goat Milk
Half & Half
Hydrolyzed Casein
Hydrolyzed Milk Protein
Iron Caseinate
Lactalbumin
Lactoferrin
Lactoglobulin
Lactose
Lactulose
Low-Fat Milk
Magnesium Caseinate
Malted Milk
Milk
Milk Derivative
Milk Fat
Milk Powder
Milk Protein
Milk Solids
Natural Butter Flavor
Nonfat Milk
Nougat
Paneer
Potassium Caseinate
Pudding
Recaldent
Rennet Casein
Skim Milk
Sodium Caseinate
Sour Cream
Sour Milk Solids
Sweetened Condensed Milk
Sweet Whey
Whey
Whey Powder
Whey Protein Concentrate
Whey Protein Hydrolysate
Whipped Cream
Whipped Topping
Whole Milk
Yogurt
Zinc Caseinate

POTENTIALLY DAIRY INGREDIENTS

Artificial or Natural Flavors/Flavoring – These are vague ingredients, which may be derived from a dairy source. A few of particular concern are butter, coconut cream, and egg flavors.
Fat Replacers - Brands such as Dairy-Lo® and Simplesse® are made with milk protein.
Galactose – This is often a lactose byproduct, but it can also be derived from sugar beets and other gums.
High Protein or Protein – Ingredients noted with no further details may be derived from milk proteins (casein or whey). This is particularly true in “High Energy” foods.
Hydrolyzed Vegetable Protein - The processing phase may use casein, but only trace amounts would likely remain.
Lactic Acid Starter Culture - These cultures may be prepared by using milk as an initial growth medium.
Lactobacillus – This term is noted often as a probiotic. It is in fact bacteria, not a food byproduct, and is named as such for its ability to convert lactose and other simple sugars to lactic acid. Though often utilized in milk products to create lactic acid, on its own, this ingredient is not always a concern. However, in some cases it may have been cultured or produced on dairy, and thus have the potential to contain trace amounts.
Margarine - Milk proteins are in most brands, though not all.
Prebiotics – A newcomer on the digestive health scene, these are indigestible carbohydrates. They are quite different from probiotics, which are living microorganisms. Prebiotics, such as galacto-oligosaccharides, lactosucrose, lactulose and lactitol may be derived from milk-based foods.

RARELY DAIRY INGREDIENTS

Calcium or Sodium Stearoyl Lactylate – Stearoyl lactylates are derived from the combination of lactic acid (See any potential concerns with lactic acid below) and stearic acid. They are generally considered non-dairy and safe for the lactose intolerant and milk allergic (again, see below). However, the stearic acid may be animal derived, which could be a concern for vegans.
Calcium, Sodium, or Potassium Lactate - Lactates are salts derived from the neutralization of lactic acid, and are rarely a dairy concern. For example, it was noted that the lactate found in one brand of orange juice was made from sugar cane.
Caramel Color – Anything with caramel in its title may sound like a dairy red flag, but caramel color is typically derived from corn syrup and occasionally from potatoes, wheat, or other carbohydrate sources. While lactose is a permitted carbohydrate in the production of caramel color, it is rarely, if ever used.
Lactic Acid – Lactic acid is created via the fermentation of sugars, and can be found in many dairy-free and/or vegan foods. Most commercially used lactic acid is fermented from carbohydrates, such as cornstarch, potatoes or molasses, and thus dairy-free. Though lactic acid can be fermented from lactose, its use is generally (I said generally; where concerned, always check with the manufacturer) restricted to dairy products, such as ice cream and cream cheese.

SURPRISINGLY DAIRY-FREE INGREDIENTS

Calcium Propionate
Calcium Carbonate
Calcium Citrate
Calcium Phosphate
Cocoa Butter
Cocoa Powder
Coconut Butter
Coconut Cream
Cream of Coconut
Cream of Tartar
Creamed Honey
Fruit Butter (Apple, Pumpkin, etc)
Glucono Delta-Lactone
Lecithin Oleoresin
Malted Barley or other Grain-Based Malts
Malt Liquor
Malt Vinegar
Milk Thistle
Nut Butters (Peanut, Almond, etc.)
Shea Butter

The above information is copyright Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming and GoDairyFree.org. It was created for informational purposes only. Always use due diligence in consumption of manufactured foods where food allergies, sensitivities, or intolerances may be a concern.

Slow Cooker Shredded Beef Tacos

Another meal to double and freeze half of for later!

I found this recipe on the The Mexican Kitchen website. It happened to be MSPI safe with a few double checks of ingredients. Yay!

Slow Cooker Shredded Beef Tacos

Ingredients

1 1/2 lbs boneless beef chuck roast
1 medium onion, sliced
1 cup water
1 (1 1/4 ounce) packages taco seasoning mix (I used Trader Joes Brand and only half a package)
1 (16 ounce) jars taco sauce  (I used Old Ortega - MSPI safe)
1 (7 ounce) cans diced green chilies (I used 1/2 a can to keep a toddler happy)
1 package taco shell ( 12) (There was a brand at Natural Grocer that was safe but check your ingredients list)
shredded lettuce
chopped tomato
shredded cheddar cheese  (I used a tiny sprinkle of Daiya for mine. The boys had regular cheese)
sour cream (omitted)

Directions

Place beef and onion in slow cooker. Combine water and seasoning mix in small bowl.
Pour over beef and onion.
Cook on LOW for 6-8 hours or until tender.
Shred beef with two forks.
Place beef in large bowl.
Stir in taco sauce and chiles.
Fill warmed taco shells with beef mixture.
Top with lettuce, tomato,cheese, and sour cream.

These were awesome and I really didn't have enough to freeze. Super fast and easy. I will be making them again in the next week or two to freeze for later.

Pizza!

Good news! Trader Joe's (sorry for those of you that don't have one close) has MSPI friendly pizza dough and pizza sauce. I am a much bigger fan of making from scratch but I remember with clarity that this will not be an option in a month so I have been playing with "easier" alternatives.

I was going to make pizza cups from MSPI Mama's website. However, I had a toddler with a high fever and my time was needed elsewhere. I am looking forward to making these at some point and freezing them for later.

But... tonight... it was pizza in plain old pizza shape.

Super easy.

MSPI pizza -

Trader Joe's pizza crust (refrigerated in bag)
1 jar of Trader Joe's pizza sauce
1/2 green pepper
Handful of mushrooms
1/8 cup diced onion
Daiya mozzarella "cheese" shreds

* (I did use regular shredded pizza cheese on the boys half. I am working them into this MSPI thing slowly.)

Went from this...

to this.

Apparently when you are two years old pizza, a Wendy's frosty, a little ibuprofen and Chuck the Truck helps. We make pizza occasionally but the other three are certainly not regular guests at our house if we can help it. ;)

Classic Griddle Cakes

Two weeks in to the prenatal MSPI life. It is certainly easier when I am not tired to figure out what I can put in my mouth!

That being said, last night's meal was a flop. Do not make avocado egg rolls. Just saying.

I am going to use the last of the egg roll shells tonight to make something to freeze I think. Something with black beans. I just haven't decided what.

I did however make pancakes (or panpapes as my 2 year old calls them) for breakfast yesterday and they really were quite good.

These come from The Pancake Handbook. I have made many of the recipes in this book but I always come back to this one. Pancakes are my husbands favorite and so I have grown to love them too. They are the classic griddle cakes modified with Earth Balance Soy Free and rice milk. I was leery of rice milk in the beginning but it cooks into things with a much more "milk like" flavor.

Classic Griddle Cakes
Makes 24 small pancakes

2 cups unbleached all purpose flour
3 Tablespoons of sugar
1 Tablespoon baking powered
1/4 teaspoon salt
2 eggs (beaten)
1/4 cup Earth Balance Soy free (melted)
1 1/2 cups rice milk

Mix dry ingredients in a medium sized bowl. Set aside. Mix remaining ingredients in large bowl. Combine all ingredients and stir until just moistened. Use 1/4 c measure to portion onto hot griddle. (I used sunflower oil on mine to keep them from sticking. I only needed it the first batch.)

They disappeared too quickly to take pictures of. Maybe next time. The boys ate theirs with maple syrup and I ate mine with honey and blueberries on top.

"Whooo Hooo"

That is the resounding answer my 2 1/2 year old gives if you ask him if he wants to get ice cream, or see Grammy, or go to the swimming pool or play monster trucks. That is the enthusiasm you may have heard out of me when I took my first bite of these MSPI safe biscuits.

Olive Oil Drop Biscuits

These may just save my sanity.  Well, maybe not quite, but it's a nice thought. Ha.

I found this recipe on Glue and Glitter's website. Click here for the original recipe. I did copy it below as well from her site but she gets ALL the credit. I was a little hesitant to use the almond milk because sometimes it is just not right for the savory but it is pretty good in these. I think I may try rice milk next time. My yield was only 10 small biscuits and it took the full 8 minutes to bake. I will be tripling or quadrupling this recipe and making them for Thanksgiving this year so that there will be some form of food other than turkey and wine that I can have. I also think they may freeze so I may try that too (although they are pretty easy to make quickly).

Olive Oil Drop Biscuits

Recipe adapted from Joy of Cooking; Yield: 12 biscuits

Ingredients

• 1/2 + 1/3 cups white wheat flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 1/3 cup almond milk
• 1/6 cup olive oil

Cooking Directions

1. Preheat the oven to 475F.
2. Whisk together the dry ingredients, making sure that you break up any clumps of baking powder.
3. Mix in the wet ingredients until the dough starts sticking to itself, rather than to the bowl.
4. Divide the dough into 12 equal-sized balls – you can flatten them a bit, if you want crunchier biscuits – and place them on an ungreased baking sheet.
5. Bake for 6-8 minutes, or until the biscuits turn a nice, golden brown.

07.14.13
I made these again tonight and I used rice milk instead of almond milk. I also added basil, oregano and thyme as well as nutritional yeast to make them more interesting. Delicious!

Tentative Plans

Edits are in red. Edited 07.30.13

Per my doctor's request I am going to document pieces of this journey. I was in her office yesterday for my 34 week appointment and telling her about my nutrition plans. I told her that the first time I tried this it was "a giant flop". We were talking about the complexities of nutrition and how when a person is not sleep deprived and in a constant state of exhaustion, it is difficult to sort through all the details. I was talking about how I had been looking into all of the ins and outs of MSPI. How I had been reading blogs, research, articles, chapters of nutrition books and she said, "are you writing this down?" Um.... no. So here we are.

Just a brief overview of my "perfect situation" plan.

July 8th, 2013 - 30 days prior to due date - Start MSPI diet (I actually started 6 weeks out because my first babe was 2 weeks early). It can take up to 30 days for these dairy and soy proteins to clear your system and so starting "clean" was important to me. For me, this includes all dairy and soy products including soybean oils and soy lecithin. According to Children's Healthcare of Atlanta, "soy oil is allowed because it is a fat and not a protein. Studies show that most people may safely eat soy lecithin. Soy lecithin is a mix of fatty content from the processing of soybeans." My first baby, E, was not as sensitive to soy as he was to dairy but I am not taking chances. Other wordings that were tricky for me the first time around were words where dairy was hiding. In hindsight, they really aren't so complicated but I did not have the ability to process this at that time.
     Sneaky dairy ingredients to avoid: whey, casein, caseinate, curds, lactose, and lactalbumin
     Other items that should be avoided include hot dogs, cold cuts, commercial frozen patties, hamburger extenders, yogurt, cheese, tofu, textured vegetable protein, meat extenders, scrambled eggs, canned tuna in vegetable oil, cream, sour cream, fats prepared with added milk and soy solids: butter, margarine, mayonnaise, salad dressings, vegetable oil (often soy based), vegetable oil sprays, shortening unless the type of oil is specified, gravies, and some coffee creamers. (This list is modified from Children's Healthcare of Atlanta.)

4-6 weeks after birth I will introduce the soybean oil and soy lecithin back into my diet. If there is going to be a reaction, it should be seen within 3 days, however, it is best to wait 2 weeks (according to E's pediatrician) before introducing anything else.

If all goes well with the previous, 3-4 months after birth, I will introduce soy products (not soy milk or formula), most likely just some soy sauce in my diet. Reaction time should be the same as above.

If all goes well with soy products then I will consider introducing dairy at 6-7 months. I am considering doing this in the form of a dairy based formula as then I will not have to clear my system again. I want to wait a full 6 months because I want the baby's gut to seal off. When formula is introduced that opens his/her gut. (According to the RN that taught the breastfeeding class.)

Introducing solids to this baby will be in the same order that I introduced them to E. First veggies, then meats and fruits and lastly grains. This I will play by ear. I made a good portion of E's baby food and will hopefully do the same this time so that I have a say in what this one is eating.

All this being said, the chances of this being how things go is slim. :) I'm cool with that too. Just an outline but I am cautiously optimistic about how this will go. I have found lots of mixed information on whether the likelihood of having a second baby with MSPI is higher or lower and whether it would be more or less severe. I guess I have decided it doesn't really matter what the numbers say. If this baby has it or not, we will be more prepared.

Tonight's MSPI safe meal was Vegetarian Spaghetti.
  
Vegetarian Spaghetti with Lentils
1 cup chopped onions
1/2 cup chopped or shredded carrots
2 cloves of garlic minced
1 stalk of celery chopped
1 T olive oil
- Saute the above ingredients until tender

In a large 4 quart soup kettle - combine the following and stir and simmer at least an hour
1 15 oz can of tomato sauce (I used Trader Joe's brand)
1 small can tomato paste (Trader Joe's brand)
1 jar sliced mushrooms
1/2 cup water
1 can of tomatoes
1/3 cup lentils (rinsed and drained)
2 tsp brown sugar
basil, oregano thyme, dash of hot sauce if desired
Stir in vegetables

I served this over Trader Joe's whole wheat spaghetti pasta.

The boys sprinkled mozzarella cheese on theirs. I used nutritional yeast on mine for a bit of extra "cheese" flavor. Paired with broccoli cooked with a squeeze of lemon juice and a handful of grapes. Yum yum. I think I need to learn how to take better photos of food. :)

We each ate a portion and the rest freezes quite well. 


 

MSPI Journey #2

Our first baby was a crier. He cried for almost 5 months but do you know what made it worse? He hardly ever cried when we were out and about. We would go to the store, or grab a quick bite to eat, or to a family member's house and the kid was cool as a cucumber. The moment we would get home and the door would close, he would start. It was crazy. I was crazy. People told me repeatedly "he's such a good baby!" and I wanted to hand him over and run (or punch them in the nose).

I've come to learn that partly he was just  a crier. I recently learned about the "Period of Purple Crying"  which fits Mr E to a T. In addition, though, when one adds reflux, colic and MSPI to a baby who is already crying you have a recipe for disaster. I tried fairly unsuccessfully to start on the MSPI diet. I learned that it takes 30 days to clear dairy and soy from your system. I learned that 30 more days of a crying baby with a stomach ache seems like an eternity. I learned that trying to read the labels to sort out if a product contains dairy or soy is like detective work. I learned that trying to do detective work while sleep deprived leads to failure. So, I pumped, I nursed (another sad story for another day) and finally about 3 months in, my husband (who deserves sainthood) said "enough, I gave him a bottle of formula, we are done with this". I was relieved. He made the call that I couldn't but should have.

We tried several formulas and ended up on Alimentum by Similac. It was expensive and lasted us about 2 1/2 to 3 days and I would have paid twice that when he finally slept for more than 2 hours at a time. Sigh. I continued to try and maintain the MSPI diet and pump but finally at about 5 months I weaned off of that. I was too afraid to try and give him the pumped milk and the freezer was overflowing.

I haven't been able to find empirical data on second babies having MSPI if the first one did but seems to me that testimonials would say that this is the case about 70% of the time. This is scary. However, being somewhat more prepared this time around is in my favor. Today I started in on the MSPI diet. I am 6 weeks from my due date and I decided to start at least 30 days in advance to let the proteins clear my system. E was 2 weeks early and so I didn't want to take any chances. I have begun to fill my deep freeze with MSPI "safe" meals as well as scout out brands/products that I can have. The idea is that in a sleep deprived state I will be less concerned with reading labels as I will have some products in my head that I know are safe. I have put countless hours into reading about dairy and soy protein intolerance, safe and not safe products, levels of reaction, and have thought long and hard about what I would like my plan to be. In the next post, I will try and lay out the plan I have in my head and then as I go along this crazy journey, I am hoping to write some posts about what I am eating, what I am buying and how it is working. When I was trying to do this with my first I kept running into walls. I needed someone to give me 2 or 3 breakfast ideas, 2 or 3 lunch ideas, snacks, etc but I never really found this  anywhere.

If this helps one momma who is struggling to get through the day, then it was worth every second because I was that mom at one point.

So as of today... let the journey begin.