DrGourmet » lactose intolerance

HFCS; Trans-Fats; More : Ask Dr. Gourmet

admin — Tue, 17 May 2011 18:34:37 +0000

Dear Dr. Gourmet,

Q: I know that high fructose corn syrup is bad for me. Now that I’m reading labels more carefully, I’m very surprised at how often it shows up in prepared foods, even as an additive in supposedly healthy whole-wheat bread. I love to bake, and occasionally a recipe calls for corn syrup. What’s the difference between the corn syrup in my pantry and the high fructose corn syrup found in so many commercial products? Is Karo syrup as bad for me as HFCS, and should I try to find a substitute?

A: Like you, I find high fructose corn syrup (HFCS) in so many products and am often amazed at the number of foods that contain this ingredient. You’ll find it in processed foods in very high amounts, like soda and sweet drinks, baked goods and other processed foods. There is a lot of controversy about whether this ingredient is worse for you than other sweeteners.

Q: How can a nutrition label say NO trans fats, NO saturated fats, and NO cholesterol, when it contains hydrogenated oils?

A: Trans-fats do occur in natural foods, but in very small amounts. Most of them are created when oils are saturated by the process of hydrogenation. Here’s a bit of science to help explain….

Q: I have a friend that is lactose intolerant and she says she has discovered that Indian Ghee has no lactose because the milk solids have been removed. Is this true?

A: This is for the most part true. Butter contains very little lactose to begin with and only those who are very sensitive would likely react to small amounts of butter. The milk solids that do remain in butter are removed when the butter is clarified (what the Indians call ghee). There might be minute amounts of lactose in ghee but it is unlikely to be enough to have an effect on those who are lactose intolerant.

Q: What can be used to counteract too much salt used in a recipe?

A: There are a lot of old wives’ tales about this, but truthfully not much can be done. The myth that I grew up with was that putting a raw potato in the soup would work. This is the most common remedy one finds when searching the web, although there are others, including adding sugar or vinegar. For the best answer to this question….

Have a question? Send it to askdrgourmet@drgourmet.com and your question may be answered in this column. Read more Ask Dr. Gourmet questions.

Cheese; Fish Oil; More : Ask Dr. Gourmet

admin — Tue, 03 May 2011 21:11:35 +0000

Dear Dr. Gourmet,

Q: I have heard there are some cheeses that will not cause a problem for those who are lactose intolerant. Can you tell me some?

A: We doctors have an expression about the effect of medications on the body: “dose dependent.” By this we mean that people will sometimes not have side effects to a certain medication or substance until they consume more than a certain amount. The side effects are dependent on thedose. Cheeses for the Lactose Intolerant

Q: I know fish has many well-known benefits. But here’s the problem: I hate fish. Absolutely hate it. No matter what kind and how you dress it up and what you try to do to it. Would taking fish oil in a capsule do the trick?

A: The best research we have says yes. For those who simply don’t like fish, like you, taking fish oil capsules is a great choice. The recommendation is 1000 mg two or three times a day. This will give you more than adequate amounts of Omega 3 fats. If you are allergic to fish, there’s some good evidence that using flax seed oil is a good alternative to fish oil. Fish Alternatives

Q: I’ve had chicken piccata in restaurants, but didn’t realize the sauce was wine based. I’d like to try yourChicken Piccata recipe but since I abstain from alcohol I’m concerned about the wine content. Is all the alcohol cooked out of the sauce or is there an alternative to using wine?

A: Usually Picatta recipes use wine or an alcohol. Not all do. With the cooking process the alcohol is evaporated for the most part.

Not to diminish your wanting to abstain, but in a tablespoon of wine there’s not a lot of alcohol to start with. There’s about 2 cc of alcohol (240 cc in a cup / 16 Tablespoons / 14% alcohol). That’s less than a half teaspoon. And the alcohol is pretty volatile and evaporates faster than the water. Wine in Chicken Piccata

Have a question? Send it to askdrgourmet@drgourmet.com and your question may be answered in this column. Read more Ask Dr. Gourmet questions.

GERD Triggers; After Coumadin; More : Ask Dr. Gourmet

admin — Tue, 08 Feb 2011 22:16:14 +0000

Dear Dr. Gourmet,

Q: A week ago my doctor took me off of Coumadin. He took a blood test and I had an ultrasound, both being negative for a blood clot that I had after back surgery. He says I can eat anything I want now. He also said he would be repeating the blood work in a month. My question to you is… Does this mean I can have dark green leafy salads?

A: This is a great question. Often people will have a blood clot that is not caused by genetic issues and we will take them off of Coumadin (warfarin) after a prescribed period of time. Salads After Coumadin (warfarin)

Two Similar Questions:

Q: Could you please list the 12 best foods for me eat to prevent my GERD flare ups? It is hit and miss. I am a big protein eater but it may be that this has been a part of the problem. Strangely enough it seems that peanut butter and jelly sandwiches cause a problem?

Q: I have been diagnosed with GERD/Acid Reflux. I have the oddest reaction to bagels, even though I can eat other spicy or sweet foods. What is in bagels that I find so problematic?

A: I get a lot of questions from folks about different foods that might trigger a GERD / acid reflux flare. The research on this is challenging because, while there have been reports of typical triggers, there is no definitive list. GERD Triggers

Q: I’ve recently been diagnosed as being lactose intolerant over the past year and have been VERY careful about eating dairy products. On vacation I slipped up and ate ice cream one night and have felt awful for about a week. I work with a personal trainer and she suggested that I drink apple cider vinegar diluted w/water. Any truth to this? She also recommends on a daily basis to take probiotics.

A: This is the first that I have heard about vinegar helping the symptoms of lactose intolerance. After reviewing the medical literature I can’t find good evidence to support this, but it’s likely not to be harmful. We do have some recent evidence for using apple cider vinegar in helping control blood sugars in diabetics. Lactose Intolerance

Have a question? Send it to askdrgourmet@drgourmet.com and your question may be answered in this column. Read more Ask Dr. Gourmet questions.

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Sea Salt; Saw Palmetto; More : Ask Dr. Gourmet

admin — Tue, 03 Aug 2010 18:42:12 +0000

Q: I appreciate your writing about salt and sea salt. How can Campbell’s Soups claim that they have used sea salt and have, therefore, less salt? That has really been bothering me.

A: There’s two ways to look at the issue of sea salt. First, some science for review.

Ordinary salt is sodium chloride and is made of one molecule sodium and one molecule chloride. The crystals of the sodium chloride that form can be of any size. Think of a grain of salt from the familiar round blue box of Morton salt in your cupboard vs. a large salt lick placed out in the field for horses. Sea salt is usually a coarser salt….

Q: Many of your recipes indicate, “Those who are lactose intolerant should avoid it.” I am lactose intolerant, however, I don’t avoid dairy but rather take a lactase enzyme supplement when consuming dairy. Often that mean taking the enzyme once or twice a day. Is it safe to use the enzyme so often? It works well for me.

A: We are very strict about labeling the recipes on the Dr. Gourmet web site regarding health issues. With lactose that means that if the recipe contains any lactose it is marked with the statement “Those who are lactose intolerant should avoid it.”

Interestingly, lactose intolerance is an issue of how much lactose is in a particular dish. Lactose is the main sugar found in milk and is made up of two sugar molecules bound together. The body can’t absorb lactose and it must be broken down….

Q: What effect does taking saw palmetto have on Coumadin levels?

A: It’s important to check with your doctor about taking any supplements if you are on any prescription medication including Coumadin® (warfarin) but also others such as blood pressure medications and medications for cholesterol or diabetes.

The research on taking supplements is disappointing and few have shown any benefit. This includes saw palmetto, which in a large trial….

Milk Allergy vs. Lactose Intolerance: Ask Dr. Gourmet

admin — Tue, 04 May 2010 19:23:37 +0000

Q: My partner has said for years he thinks he’s lactose intolerant. He can fairly easily digest skinny milk (i.e. only 0.10 grams of fat per 100ml), as well as goat’s cheese. He finds the biggest culprits for upsetting his stomach are yoghurt made with cow’s milk (both regular and low-fat) and cow’s milk cheeses.

Not sure if this is actually lactose intolerance or a milk allergy. I’m hoping you might be able to explain the difference?

A: Lactose intolerance occurs because of the loss of the body’s ability to produce lactase. Lactose (the sugar found in milk) is made up of two sugar molecules: glucose and galactose. Lactase splits the sugar for proper digestion and absorption. Without being split, the sugars are not broken down in the small intestine and pass to the colon, where they are used by bacteria for food and the byproducts can cause gas, bloating and sometimes diarrhea. Milk Allergy vs. Lactose Intolerance

Managing Lactose Intolerance : Health and Nutrition Bites

admin — Wed, 28 Apr 2010 19:22:41 +0000

Chances are you know someone who is lactose intolerant. After all, about 20% of Caucasians, over 50% of Hispanic Americans, 75% of those of African descent, almost 80% of Native American Indians and 80% of Asians are lactose intolerant to some degree.

For most lactose-intolerant people, managing their condition often means avoiding dairy products altogether, even though most people can tolerate small amounts of lactose with no problem. As the amount of lactose consumed increases, however, the severity of symptoms usually increases. Researchers at the National Institute of Health noted this and decided to review the existing evidence to find out: first, what amount of lactose a lactose-intolerant person could consume on a daily basis without experiencing symptoms, and second, if any of the typical treatments could be said to work. Managing Lactose Intolerance

Substituting for Milk : Ask Dr. Gourmet

admin — Tue, 23 Feb 2010 17:49:24 +0000

Q: In your salad dressings that call for milk, can you substitute soy milk?

A: Absolutely. Soy milk is a great choice for salad dressings. Be careful when you pick up a carton as many are sweetened or flavored. The added sugar or vanilla flavor could have an effect on the taste of your recipe.

Roasted Root Vegetables: New Recipes at DrGourmet.com

admin — Fri, 25 Dec 2009 13:14:10 +0000

Roasted Root Vegetables

This is the perfect accompaniment for roasts whether it’s beef, chicken or lamb. A single pan, an oven, some herbs and you’re good to go.

This recipe is low in sodium, gluten-free and lactose-free. The shallots are roasted enough that this recipe should be safe for those with GERD / Acid Reflux (or you could just leave them out). Those on Coumadin (warfarin) should avoid it.

Roast Leg of Lamb

I love roast lamb and for me it’s the quintessential holiday meal. It’s so simple and you can use almost any variation for this recipe. Rosemary, sage, thyme or any combination of herbs works because the savory flavor of the lamb will hold up to almost any other ingredients.

This recipe is safe for Coumadin (warfarin) users and those with GERD / Acid Reflux. It is gluten-free, lactose-free and low in sodium (salt).

Almond Breeze, Dairy Substitute: for Diabetics?

morganharlan — Tue, 08 Dec 2009 20:10:54 +0000

Q: I am lactose intolerant and prediabetic. I have recently started using a dairy substitute product called “Almond Breeze”. My husband and I really like it (he is diabetic). We use the vanilla flavored unsweetened kind. It only has 45 calories and has 30% calcium, same as milk. Is this product safe for us to use? Can this product be used the same as milk in recipes?

A: This is a great choice for you. Almond Breeze is the brand name for a milk-like product made from almonds. It is produced by the Blue Diamond almond growers cooperative. There’s not much in it other than water and almonds. The tapioca starch you see on the ingredient listing is to help with thickening. While there is some added calcium listed on the package, almonds contain a lot of calcium. Almond Breeze Dairy Substitute

Lactose and Cooking; Dry Roasting Peanuts; Diabetes : Ask Dr. Gourmet

admin — Tue, 03 Mar 2009 17:35:22 +0000

Dear Dr. Gourmet,

Q: Are dry roasted peanuts actually fried?

A: Dry roasted peanuts are just that. They are roasted in ovens without any added fat or oil.

Q: Does cooking affect lactose? For example, will baked goods made with milk be OK for someone with lactose intolerance?

A: Lactose is a sugar that is made up of two different sugar molecules. The disaccharide (di for two and saccharide for sugar) is made up of the two sugar molecules galactose and glucose. The bond that holds these two sugars together is broken by an enzyme called lactase. The reason that many folks are lactose intolerant is because their bodies don’t make the enzyme lactase. Lactose and Cooking

Q: Are there any particular diet plans or guidelines in your diets that would acommodate a medicine-controlled Type 2 female diabetic

A: Diet is one of the cornerstones of treating diabetes. For diabetics that don’t make any insulin (juvenile or Type I diabetics) eating similar meals at similar times of day is important because they are working to time insulin release to their eating habits.

For Type II diabetics diet is key because very often it is being overweight that causes the diabetes so timing of meals is not as crucial (it is still important). It is the number of calories and working on slow steady weight loss that is of tremendous benefit. Many times getting back to a normal weight will control the diabetes without needing medicine. Guidelines for a Diabetic Diet

Update:

Here’s a timely suggestion from one of our readers. Thanks to the Weber family for this great idea:

“I just finished one of your articles concerning the use of flax seeds. The concern of digestion of the seed was asked. To make it simple we use a coffee grinder daily to grind the seeds. This is then added to a juice and taken daily. A great natural.”

Have a question? Send it to askdrgourmet@drgourmet.com and your question may be answered in this column. Read more Ask Dr. Gourmet questions.

Ask Dr. Gourmet

admin — Tue, 19 Feb 2008 13:52:00 +0000

Q: Does toasting the nuts change the nutritional benefits at all or do you consider raw and roasted to be comparable? By roasted I mean specifically nuts toasted at home in a pan, not the processed ones sold in the stores.

A: Great question. Toasting the nuts should not change the nutritional content dramatically. Asking colleagues of mine and checking with the USDA yielded no research that answers your question specifically….

Q: I have heard there are some cheeses that will not cause a problem for those who are lactose intolerant. Can you tell me some?

Q: I have discovered I am lactose intolerant, as well as gluten intolerant. Do these afflictions often go together?

A: Lactose intolerance and gluten sensitivity are not related. There is a condition where some people develop an allergic type reaction to the proteins in milk, but this is not the same as lactose intolerance. Using lactase products, however, can help a lot for many people with lactose deficiency. You can find information on Lactose Intolerance in the Lactose Intolerance section on the Dr. Gourmet website. True celiac disease….