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« Back to Helpful Info Page A Pinch and A Dash: Papillion mom tackles protein intolerance BY JANE PALMER WORLD-HERALD FOOD WRITER A Papillion mother is smoothing the way for babies unable to tolerate milk protein and soy protein in their diets. Special baby formulas without dairy and soy products are available. But they are expensive, and some mothers would rather breast-feed. Tamara Field thought the benefits of breast-feeding were significant enough to devise a diet to help mothers eliminate all dairy and soy products. She even wrote a short book on the topic: “The Milk Soy Protein Intolerance (MSPI) Guidebook/Cookbook” (Vantage Press). The book, which costs $14.95, will be available in bookstores in November. The book tells parents how to avoid milk and soy products when shopping, cooking and dining out. Only when a mother's diet is completely free of these products will her breast milk be free of dairy-milk protein and soy protein. Field is a nurse and works as critical-care unit coordinator at Midlands Hospital. She and husband Larry Gendler, a juvenile court judge, have two young sons. Field first learned of milk and soy protein intolerance about four years ago, when her first son was 7 weeks old. A specialist told Field that it would be much easier if she stopped breast-feeding immediately and put her baby on a special formula. “Of course, at that moment, my head was spinning,” Field wrote. “I had finally found out the reason my son had been screaming the first seven weeks of his life. Though I wanted to continue breast-feeding, I did not want to cause him any more pain.” When Field became pregnant again, she began to prepare for a diet that would allow her to continue breast-feeding. “Determined that I would not lack for good things to eat and that I would find chocolate that was acceptable on this diet, I started shopping,” she wrote. She soon began to wonder if there were any foods she could eat. Beyond the obvious glass of milk, the diet must avoid processed foods with whey, butter and such milk proteins as casein. Field found soy protein in unexpected places, such as peanut butter and Worcestershire sauce. Most commercially baked bread also contains milk solids or soy flour, but Field found that some French and Italian breads are acceptable. She suggests looking for kosher symbols on bread wrappers. Rotella is one brand that has bread and rolls without milk and soy. To save time for readers, Field's book lists brand names of useful products. Among them are Newman's Own Organic Foods semi-sweet chocolate bars; Duncan Hines cake, brownie, muffin and cookie mixes that are milk- and soy-free; and Imagine Foods rice milk products, including frozen desserts. Field's book provides addresses and phone numbers for the manufacturers of the products listed, plus Web sites for shopping for specialty foods. She concludes the book with about 60 pages of appealing recipes for drinks, appetizers, salads, main dishes and desserts. Among the recipes that would normally use dairy and soy products are potato chowder, chicken primavera fettucine, creamy chicken-noodle bake, spinach-rice casserole, chicken-vegetable stir-fry and a Southwestern strata for brunch. Field reports that her sons - Max, 4, and Nathan, 2, - outgrew their intolerance to milk and soy protein when they were 1 year old. But about 10 to 15 percent of children with the medical condition continue to have problems with milk and soy, she said. For these individuals, Field's book could be helpful. « Back to Helpful Info Page |
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