Go Dairy Free: The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Fleming, BenBella Books, US $19.95, Pp 516, June 2018, ISBN 978-1944648916
Raw milk has many nutrients, probably more than most food items. The natural purpose of all mammals is for the growth of baby animals, just as human breast milk is intended for the development of babies. Interestingly, humans are the only mammals that routinely consume milk past infancy, let alone milk from another species. Milk has been a staple in the American diet. By 2006, the Vegetarian Resource Group estimated that over 22.8 million Americans were already following a nondairy lifestyle. In 2015, the dairy alternative sector topped $2 billion in annual sales and was labeled “one of the largest markets in the North American food and beverages industry” by research analysts at MarketsandMarkets. This year, the industry is expected to reach $16 billion in annual sales.
In Go Dairy Free, Alisa Fleming says that dairy milk contains over twenty-five different molecules that have the potential to elicit an allergic reaction, helping to make it one of the top allergenic foods worldwide. In fact, many doctors, scientists, and health specialists now recommend going dairy free as an initial test if a food allergy is suspected. In 2010, the World Allergy Organization concluded that approximately 2 to 5 percent of infants suffered from cow’s milk allergy. According to the Johns Hopkins Children’s Center conducted prolonged research — the rates of the milk allergy resolution were found to be 19 percent by the age of 4, 42 percent by the age of 8, 64 percent by the age of 12 and 79 percent by the age of 16. It is possible for older children and adults to develop a milk allergy with or without a childhood history of allergies.
The majority of allergy researchers agree that while patient reports of milk allergy may be high, cell-mediated milk allergies in kids and adults are probably underdiagnosed by the medical community. Unfortunately, there no FDA-approved “cure” for milk allergies as yet. However, studies have ramped up in recent years to work toward treatment and even prevention of food allergies. Go Dairy Free is a remarkable collection of recipes for people with milk allergies or people who want to avoid milk for other reasons such as watching your weight.
Alisa Fleming has done a highly commendable job by collecting these non-dairy finger-licking recipes in Go Dairy Free as few cookbooks offer non-dairy recipes. These delicious recipes range from ‘Cream of Asparagus Soup’ to ‘Sliceable Sandwich Cheeze’ to ‘Whole-Grain Sandwich Bread’ to ‘Roasted Eggplant & Tomato soup’ to ‘Chinese Five-Spice Noodles’ to ‘ Lentil Curry in a Hurry’ to ‘Tofu Saag Paneer’ to ‘Banana Crumb Coffee Cake’ in addition to several flavors of ice-cream. The right place of this great encyclopedic cookbook is your kitchen and not your coffee table. Go Dairy Free is not just for those who suffer from dairy allergies, it is for everyone who loves to eat good and healthy food.