Sometimes, I feel like dairy intolerance is the story of my life.
Apparently, I had a dairy allergy as a child, as a result of which I ended up drinking some vile, soy stuff until I was three.
Luke had a dairy allergy, too. When he was tiny and grouchy, I cut milk and cheese and yogurt out of my diet and it improved the grouchiness to a certain degree. And then, when he was old enough to eat table food, he reacted to yogurt and milk, but was always okay with cheese and butter, oddly enough. So we avoided yogurt and milk until after he was potty trained and now, he does fine with dairy, though he does still regularly inform me that he likes ALMOND milk, not COW milk.
Weston. Oh, Weston. He has had issues with reflux almost since birth. I knew that reflux is common in babies with dairy allergies, so I cut down on my dairy intake. I played around with giving up milk, giving up yogurt, cutting down on cheese. None of it helped, not really. So I assumed it wasn't a dairy allergy after all, that he was just
refluxy.
And then, at about 2 months, his skin started getting
rashy and scaly and just overly sensitive. Red flag. Another sign of a food intolerance. At this point, I knew that I really SHOULD give up dairy altogether, but oh, that's such a difficult proposition. So I discussed it with his pediatrician and decided that as long as he was gaining weight and acting happy, I wouldn't worry about it.
And then, his weight gain started slowing down. Now, mind you, the child is still huge for his age, but my biggest baby-fear is to have to re-experience the low weight gain-low milk supply awfulness that we went through with Luke, so I decided to get serious about cutting out dairy.
Except. Do you KNOW what that means? No milk, no yogurt, no cheese. Obviously. No sour cream or cream cheese. Okay. No butter or regular margarine. A bit trickier, but still doable, especially since there are vegan
margarines available that don't have any milk protein in them. But. BUT. Then, you have to start reading labels, and when you do, you realize that milk products are used in EVERYTHING. Bread. Salad dressing. Every prepared food ever, except for the ones that are specifically vegan. I mean, even our regular pasta sauce had lactic acid in it, for crying out loud. Pasta. Sauce.
We enjoy eating out at restaurants, but every time we do, even when I scour the allergen menu and order (tasteless, bland) things that the restaurant
claims is dairy free, it sets off Weston's reflux again. The other day, I carefully chose my meal, but then absentmindedly picked up a piece of broccoli from Luke's plate and ate it...and then realized, a second too late, that it had been seasoned with butter. Weston spit up for a full 24 hours because of that.
The thing is, in general, his reflux is getting so much better. I mean, the fact that I can even say, "He spit up for 24 hours because of some broccoli," means that
in general, he's not spitting up constantly, which he was for the first three months of his life. There's improvement, I know. But oh, when that improvement means that I can't have chocolate--not even a tiny taste--or a
chai latte or a piece of cake or pizza or ice cream, it's frustrating.
Worse still: what if he continues to be this sensitive to dairy as he grows? What will that mean for us, in the future? Will we have to structure our lives around avoiding dairy forever? (Oh, please, no!) So much of what I feed Luke has dairy in it--how am I going to avoid those same foods when Weston is old enough to eat them?
On the slightly plus side, what this does mean is that I can have all the soda I want. Because (a) I've had to give up every OTHER beverage that brings me joy and (b) my goal has now gone from weight loss to weight maintenance. Since such a large portion of the calories and fat in my diet came from dairy rich foods, I've lost a good eight pounds in the past two weeks. Not really recommended while breastfeeding, so here I am, sipping a glass of Pepsi and wishing it were hot chocolate instead.