Dairy-Free Dining: Making a Dairy-Free Diet Less of an Effort
There are many reasons why you might want to reduce the amount of dairy in your diet, or even cut it out completely. For some, the reason is allergy-related, for others it is healthy-eating related. As dairy products are generally high in fat, it’s also common for people to cut dairy out for weight-loss reasons, as well as to help with cholesterol reduction.
Whatever the reason, in order to go dairy free it’s important to realize what the term “dairy” technically refers to. Simply put, it can be said that a dairy product is one that is made from the milk of cows. That means that sheep’s and goat’s milk products are not dairy.
Going dairy-free can seem a difficult task at first. However, it really isn’t that hard. With a few basic tips on alternatives, you can enjoy a dairy-free diet without sacrificing too many of the things you love to eat.
Cooking at home: Cooking at home is the biggest challenge for anyone attempting to go dairy-free. So many of our staple meals include dairy ingredients, and that just makes it seem so much harder to manage. However, there are many dairy-alternatives which can be used to replace dairy products in home cooking. Here are a few examples:
Sheep’s milk and goat’s milk: Sheep’s milk and goat’s milk can both be used in place of cow’s milk. Although they don’t taste the same – goats milk in particular is quite sour – they are still suitable replacements in many cases.
Soya milk: Often, soya milk is a better option than sheep’s or goat’s milk. It has a milder flavor which tends to leave dishes tasting fairly similar to the standard dairy versions. Soya milk can, for example, be used in sauces with a flower and milk base. It also tastes good on cereal, or even when drunk alone.
Soya or rice cream: The most common dairy-cream alternatives come in the form of soya or rice cream. Neither of these taste exactly like normal cow’s milk cream, but both can be used in many cases as a great alternative. As they are both quite mild-tasting, they are ideal in pasta sauces, and other cream-based recipes.
Sheep’s, goat’s and soya cheeses: It’s possible to buy cheese made from both sheep’s and goat’s milk, as well as soya-based cheeses. Sheep’s and goat’s cheeses have actually been pretty standard for as long as cow’s cheese has been around, but we often forget about it. Most large supermarkets will offer a selection of both of these.
Vegetable or soya spread: Instead of butter, you can use various vegetable or soya spreads. These work great on toast, but can also be used in place of butter for cooking.
Warren Tattersall has been a full time nutritional consultant for over a decade and works with people all over the world to help them improve their health, increase their personal energy levels and to use supplements to assist with diet related health issues.
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