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 MILK - The Facts
1) According to recent studies, approximately 900,000 Americans have a food allergy to dairy.
2) Milk is the most common food allergy in infants and young children; it is especially prevalent in those fed dairy formula instead of breast milk and/or non-allergenic formula.
3) Deli meat slicers are often used to slice packaged meat, which may contain allergens, as well as to prepare cheese products.
4) Many dairy-free products, such as non-dairy coffee creamer, contain casein, an ingredient derived from milk. Even certain packaged meats, including certain canned tuna fish and sausages contain casein, so be sure to read all labels thoroughly.
5) Restaurants often butter their steaks, vegetables, breads, and other various dishes.
6) Goat and sheep milk are similar to cow's milk and therefore may also cause an allergic reaction in those with a dairy allergy.
7) Dairy allergy is different from lactose intolerance; allergies affect the immune system, while intolerance affects the digestive system. Symptoms of an allergic reaction include hives, shortness of breath, swelling of the throat and tongue, and anaphylactic shock; symptoms of lactose intolerance include cramps, bloating, diarrhea, gas, etc.
8) The Federal Food Allergen Labeling and Consumer Protection Act (FALCPA) require milk to be listed on the label of any food product containing milk ingredients.
9) Shellfish is sometimes dipped in milk to obscure the fishy odor of older seafood.
10) Many packaged foods are manufactured on the same equipment used to process products containing dairy.
11) A large amount of processed chocolate contains traces of milk.
Tips and Tricks for Battling Milk Allergies:
An allergic reaction can be caused by three different methods: direct contact, cross-contamination, or inhalation of milk particles.
Direct contact can be caused by ingesting milk after forgetting to read a label or ingredient list. Cross-contamination happens when your food is cooked on the same surface as food containing dairy. The risk of both happening is significantly higher at ice cream, chocolate, and smoothie shops, bakeries, or anywhere else a predominance of milk product is served. This is also very possible at restaurants where milk may be used as a common ingredient, such as in marinades, sauces, cheese, buttered croutons, pasta, bread, etc.
Inhalation is common in close proximity to pungent and/or melted cheese, hot milk beverages, or anywhere dairy products are being cooked or served.
Ingredients Containing Milk:
1) Casein
2) Butter-flavor, oil, fat
3) Some forms of rennet
4) Recaldent- used in some whitening chewing gums
5) Whey
6) Simplesse- whey protein used as a fat substitute in diet foods
7) Nougat- filling for certain candy bars
8) Ghee- clarified butter
9)Cheese flavor
10) Curds
11) Lactose
12) Whey Protein Hydrolysates
13) Lactalbumin (derived from whey)
14) Beta-lactoglobulin (whey protein)
15) Lactulose (from lactose)
Foods Not Containing Milk:
1) Coconut milk
2) Cocoa butter
3) Shea butter
4) Baked goods
5) Oleoresein
6) Cream of Tartar
7) Calcium lactate
8) Calcium stearoyl lactylate
9) Sodium stearoyl lactylate
10) Sodium lactate
Kosher Symbols:
D (dairy) next to the letter "K" or "U" means the food contains dairy, "DE" means the food was processed on equipment shared with products containing dairy.
Pareve means the product in question is dairy-free; however, Jewish law maintains this status even if the food contains traces of dairy.
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