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The most typical sign of milk intolerance is a general state of inflammation, which begins in the intestine (colitis, constipation) but also becomes mucus, blemished skin, accumulated fat in the abdominal area (tummy); and most of all there's an intense and restless fatigue that makes a person say: “I can't go on this way”.
The situation is heavier when there's also an excess of salt, which means hypertension, swollen body and ankles, asthma or breathing difficulties. The result (decrease in strength and immune resistance, heavy body, skin issues) can be unpleasantly alarming: what on earth is happening to me?
What does “avoiding milk and salt” mean?
First of all, salt cannot be avoided since its present within the body and in so many foods in their natural state: but it's added in large quantities to many manufactured foods, so your goal should be to keep it under control. On the other hand, avoiding milk if you're intolerant, means avoiding all milk of animal origin (cow, goat, sheep, skimmed, pre-digested...) and related products such as yogurt, whey, cheese, butter, cream, ice cream. And since milk is present as a component in many manufactured products, it's necessary to pay extra attention.
How can a person manage the milk and salt diet?
Keep salt under control means reading all contents labels on industrially and /or artisan prepared products (including the bread made by your local baker) and replacing almost all of them with other products, carefully chosen or homemade. However: pasta, rice, flours and cereals are OK; many tasty cookies and snacks not containing salt can be found in many supermarkets; bread is easily replaceable by crepes, baked potatoes, homemade cakes and sweets.
No milk - on diet days - really means no milk. This means that you must always keep a careful eye on the contents label of prepared foods and also avoid hidden milk in the form of whey, lactalbumin, lactoglobulin, casein, lactose, milk proteins (cow, goat, etc.). It seems complicated but you'll soon get used to it, and after a few days, you'll know what's ok and what's not.
Milk as such (for example in milk shakes or for morning breakfast) is easy to replace with vegetable “milks”: almond, rice, soy, chestnuts, oats. Try different ones to find out which one you like the best; some can even be found already in the form of yogurt or ice cream.
Cooking without milk is really easy, just by using oil or vegetable milk instead of butter. There's no need to cook in a different way for the rest of the family: the non-intolerant ones can eventually use more freely some ingredients like cheese.
Suggested diets
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