Thursday, May 9, 2013

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Giveaway: Want Culinary Freedom? . . . Follow in Melissa d’ Arabian's Footsteps by Cooking with LACTAID Products [CLOSED]

This post was written as part of a paid campaign for  All opinions expressed are my own.

In our household, only one out of the five members of our family is lactose intolerant.  Yes, that one member is me.  I'm not exactly sure when my body stopped making enough lactase to break down the lactose I consume.  I sure miss the days when I could sit down and eat a whole pint of ice cream while I watched soaps on TV after school.  Today, my stomach can only tolerate a few spoonfuls.  I have learned to live without some of my favorites, such as vanilla milkshakes, creamy soups, and Alfredo sauce.  It was not until after attending a LACTAID webinar recently that I learned there are alternatives to going without my favorite foods or to having to take a pill with my first bite of lactose-rich food.

Melissa d’ Arabian, celebrity chef, television host, and author of the NY Times Bestseller the Ten Dollar Dinners cookbook, happens to have a husband and a daughter who are lactose intolerant.  Who could be more perfect to show us how to not let lactose intolerance get in the way of enjoying our favorite foods?  Melissa cooks with LACTAID milk and cottage cheese for her own family.  Since LACTAID products are real dairy products, just without the lactose, it can be substituted in many recipes whenever milk is called for.  See how Melissa used LACTAID to make lactose-free Blueberry Muffins and Almond Mocha Iced Coffee for TODAY Show hosts Kathie Lee & Hoda . . .

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Some facts I learned about lactose that I didn't know before attending the LACTAID Webinar . . . 
  • Lactose (a.k.a. "milk sugar") is made of two simple sugars called glucose and galactose, and it must be broken down into those two sugars by the lactase our body produces in order for our bodies to successfully absorb it.
  • LACTAID products are 100% dairy with lactase added, which our bodies need to break down the lactose in dairy.
  • In addition to milk, LACTAID also makes cottage cheese, ice cream, and even eggnog.
  • The lactase added to the LACTAID milk makes it taste slightly sweeter than regular milk, but it usually does not affect the taste of the finished product when cooking with it.
  • LACTAID is ultra pasteurized and calcium enriched.  Two 8oz glasses of LACTAID milk gives us all the calcium we require each day, while it takes over 3 glasses of regular milk to provide the same.
  • LACTAID Ice Cream is available in Vanilla, Chocolate, Strawberries & Cream, Cookies & Cream, and Butter Pecan.  All are gluten-free, with the exception of the Cookies & Cream.
  • If someone is lactose intolerant, then they should avoid eating lactose-rich products on an empty stomach.
  • Many people who are lactose intolerant can easily tolerate yogurt because it contains live and active cultures that help to digest the lactose.
  • Harder cheeses usually contain less moisture, which means less lactose, so they are usually easier to tolerate.
  • LACTAID can be substituted in recipes for milk cup for cup.  You can substitute cream for LACTAID mixed with cornstarch and buttermilk for LACTAID mixed with vinegar.
Are you feeling inspired to try cooking with LACTAID for all your family and friends who are lactose intolerant?  I certainly am!  Look for a new recipe containing LACTAID coming soon in my Easy Recipes series.  In the meantime, you can find more inspiration by checking out the LACTAID recipes on the brand's website, by visiting LACTAID on YouTube, and by perusing my Lactose-Free Recipes Pinterest board.

You can learn more about each LACTAID product, including their ingredients, by visiting
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