Milk Allergy - Ingredients to Avoid
Dairy Ingredients
These ingredients should be avoided in any amount for the dairy allergic individual:
|
|
Lactic Acid
Lactic acid can be made from two sources. One is dairy and is derived from the fermentation of milk sugar and should be avoided completely by someone with a milk allergy. The other source of lactic acid is from vegetables, such as beets, corn or potatoes. This type of lactic acid will show up in vegan foods, as it is non-dairy, and can be consumed by someone with a dairy allergy.
Kosher Food Labels
Kosher food labels are a very helpful resource for anyone with a diary allergy. There are a number of different Kosher certification companies, each with their own standards and practices.You may recognize one or more of these Kosher certification companies.
All of these companies conform to the essential division of meat and dairy, by indicating on the package a D for dairy or the word PARVE, PAREV, or PAREVE for non-dairy ingredients. PARVE foods may contain trace amounts of milk, but for the most part they are very safe to consume. If you see a DE, that is an indication that the product was made on the same equipment that also produces dairy-based products. With DE labeled products, there is a risk of cross-contamination, depending on the methods employed by the factory regarding cleaning and other production methods.
D - dairy, avoid these foods completely
DE - dairy equipment, potential for cross-contamination
PARVE - dairy free, these foods are safe
Checking both the ingredient list on the back of packaging and the Kosher label on the front will help to identify any food products that must be avoided for those with dairy allergies.
