Difference From Milk Protein Intolerance
Milk protein intolerance (MPI) is delayed reaction to a food protein that is normally harmless to the non-allergic, non-intolerant individual. Milk protein intolerance produces a non-IgE antibody and is not detected by allergy blood tests. Milk protein intolerance produces a range of symptoms very similar to milk allergy symptoms, but can also include blood and/or mucus in the stool. Treatment for milk protein intolerance is the same as for milk allergy. Milk protein intolerance is also referred to as milk soy protein intolerance (MSPI).
It is commonplace for milk or milk derivatives to be included in processed foods such as bread, crackers, cookies, cakes, prepared meats, "soy cheese", soups, gravies, crisps, margarine, and products labeled "non-dairy", such as whipped topping and creamer (non-dairy simply means less than 0.5% milk by weight).
It is also commonplace for milk derivatives, like casamino acid, to be in vaccines.
In some cases, heating the dairy product to force an exothermic chemical reaction can denature the proteins, (e.g. baking bread, or other baked goods). Only the ingredients that are chemically reacting will denature.
It is important to note that many processed foods that do not contain milk may be processed on equipment contaminated with dairy foods, which may cause an allergic reaction in some sensitive individuals.
Read more about this topic: Milk Allergy
Famous quotes containing the words difference, milk, protein and/or intolerance:
“To rescue our children we will have to let them save us from the power we embody: we will have to trust the very difference that they forever personify. And we will have to allow them the choice, without fear of death: that they may come and do likewise or that they may come and that we will follow them, that a little child will lead us back to the child we will always be, vulnerable and wanting and hurting for love and for beauty.”
—June Jordan (b. 1939)
“There is no finer investment for any community than putting milk into babies.”
—Winston Churchill (1874–1965)
“Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.”
—Alfred Gingold, U.S. humorist. Items From Our Catalogue, “Tofu Innersoles,” Avon Books (1982)
“In economics, we borrowed from the Bourbons; in foreign policy, we drew on themes fashioned by the nomad warriors of the Eurasian steppes. In spiritual matters, we emulated the braying intolerance of our archenemies, the Shi’ite fundamentalists.”
—Barbara Ehrenreich (b. 1941)