Intolerant? Me? No way!


A few months ago, I suffered a bellyache that confined me to the couch with a heating pad for three days. Of course, it was over a weekend, so I waited until Monday to call my doctor’s office. Of course, he couldn’t see me right away. And of course, by the time I got in, the bellyache had pretty much resolved itself. When I finally got in, the wonderful Nurse Practitioner asked questions and listened as I described my symptoms. She grew suspicious of food allergies and sensitivities.

“I don’t have any,” I protested with a shrug. “I eat everything.”

She nodded, then ordered an ultrasound (to rule out anything really scary) and blood tests—a regular panel and a food sensitivity panel.

Guess what?

The test revealed a HUGE (like off-the charts) intolerance to milk protein (casein, not lactose). And eggs, especially the whites. Some sensitivity for beef and pork as well. Oh, and wheat. WTF?!

“The good news,” she assured me, “You’re not allergic to chocolate.”

But, why now?

It’s hard to believe that after 67 years of consuming milk, yogurt, and cheese nearly every day, that this could be the case. Nonetheless, I reviewed what I had eaten in the day or two leading up to that bad belly. It was my daughter’s birthday and I baked her a cheesecake. The filling hadn’t all fit into the pan, so I had cooked the extra separately. I had consumed some of that overage AND a generous slice on her birthday–as well as a slice (or two maybe? Don’t judge) of homemade deep-dish pizza. Are you counting up the dairy servings here?

Basically, I had OD-ed on dairy.

Some personal history

For over a decade I’ve stuck to a pretty healthy regimen of lean protein, whole grains, and lots of fruits and veggies. It’s allowed me to maintain the thirty-five-pound weight loss I achieved with the help of Weight Watchers. So, like anyone who is in the habit of looking at food labels and weighing the pros and cons of almost everything that goes into my mouth, I sought out nondairy alternatives for my favorite foods. I found many substitutes, some of which actually taste okay. Not delicious, but okay.

I learned a few things. For example, “nondairy” creamer contains casein, the milk protein. I also discovered that many of the milk substitutes offer little nutrition, especially protein and calcium. Some items (I’m looking at you, almond milk yogurt) are higher in calories than the items I’m trying to replace. Sure sorbet is dairy-free, but nowhere near calorie-free. A predicament for someone intent of maintaining what’s left of her girlish figure.

milk nutrition

Breakfast protein has been my biggest challenge. Certainly, there are plenty of dairy-free, egg-free protein sources out there–nuts, beans, edamame. But will I eat a bowl of garbanzos for breakfast? Probably not.

What now?

For me the idea of never having a fro-yo, a poached egg, or a slice of Tillamook sharp cheddar again is unthinkable. Therefore, I’ve decided on a “middle of the road” strategy for now and have applied the 80/20 rule. 80% of my diet will accommodate my food sensitivities, especially dairy and eggs. No more than 20% will be from the forbidden list. With that in mind, I’ve cut way back on my cheese and yogurt consumption, substituted almond or soy milk in my lattes, enjoyed eggs just once a week, and spread Tofutti cream cheese on my bagel. So far, so good. No bad belly.

If you’ve faced similar food issues, what are you eating now? Have you discovered any helpful resources? Please share! I’ll post here from time to time as I figure this out.

Furthermore, since I don’t want troublesome foods gang up on me again, I won’t risk Eggs Benedict, fondue, lasagna, and cheesecake on the same day. Not even on my birthday.

5 thoughts on “Intolerant? Me? No way!

  1. Wow, we could be sisters! I supported the dairy industry for years, happily so, until about a year ago WHAM, the mother of all belly-aches! After avoiding dairy for several months, I find I’m able to have it in small amounts. But like you, not all at once or days in a row.
    My current morning breakfast is oatmeal cooked in almond milk. I add some protein powder to it and top it with berries, walnuts and a bit of unsweetened coconut. 😋


  2. Thanks for the idea. My favorite hot cereal, Bob’s Red Mill Organic High Fiber, has more protein than oatmeal (8g instead of 5g), so making it with soy milk would bump up the protein. I’ll try it this morning!


  3. Thanks for this well written, informative post Lorie. though I’ve never had food-sensitivity problems, I quit thinking my body is impervious to the ills that befall others long ago; so I will follow as you figure things out; then, should I get a belly ache from all the dairy I eat on a daily basis, I’ll have an idea of how to handle it.

    Liked by 1 person

  4. I kicked up a lactose intolerance in my forties or fifties. Annoying, but survivable.

    For what it’s worth, oatmeal with a mix of seeds (I like sunflower and pumpkin) is a good source of protein in the morning. Add a bit of fruit and it’s sublime.

    Liked by 1 person

    1. Yes, this is certainly survivable. And hot cereal has been a staple for years, usually microwaved with berries or a chopped apple. However, I like boosting the protein with a dollop of Greek yogurt. I’m still eating it, just not as often.

      Liked by 1 person

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