6 Major mistakes from my dairy free journey

Going dairy-free can be a transformative decision for many, driven by health concerns, dietary preferences, or ethical considerations. For me it was the health and ethics, not my love of cheese that brought me here. However, as with any significant lifestyle change, there are potential pitfalls Here's my mistakes and hot tips for going dairy-free with wild and reckless abandon.

1. Don't Read Labels Carefully

Many dairy free foods, and dairy replacements are highly processed, if a food label isn't easily read and understood with a quick glance, its probably not a great choice so kick it to the curb. Natural flavours, spices, yeast extract, numbers and other ambiguous terms are hiding places for the toxic droppings of frankenfoodies. Also, look out for terms like whey, casein, and lactose, dairy derivatives which will do the devils work on your digestion if eaten. Leave them alone and your journey to a happier brain - gut balance is fast approaching.

2. Forget about calcium.

More calcium in your diet doesn't produce stronger bones, weight bearing exercise and vitamin d does (nurses health study). Leafy greens and sunshine in your diet should get you there (though vitamin d supplement may help) Consulting a professional is a good move to allay any health concerns you might have.

3. Be Deprived

Going dairy free doesn't mean you have to give up all your favourite foods, though some are just better to forget about for a while. It may never be possible to replicate a tiramisu or cheddar cheese without some seriously compromising laboratory processing, so its best to either forget about masrcarpone or get playful in the kitchen using wholefoods to get as close as possible. Don't mourn that which is lost, focus on appreciation for the new flavours. Personally I'm still working on making a great blue cheese and cheddar without dairy...

4. Be depraved. 

Initially I switched to oat milk for my coffee, as I can't take coffee black, and our local oat milk had the shortest list of ingredients, and, most milk alternatives taste just like the garbage they are . Before long I noticed a weird feeling of fatigue clouding me post cuppa. As I have pretty good access to some great coconut cream, I tried something a bit different and a bit reckless in a world only recently emerging from its obsession with avoiding fats at all costs. I put coconut cream in my coffee. It's a wild adventure in new coffee experiences. Think lusciously productive tropical islands. Sounds crazily alternative to the alternative, but MCT oil in your coffee mixed in a high speed blender creates a super creamy, delicious, high energy coffee too. These new tastes may take a minute to appreciate, but so did coffee when you took that first sip.

5. Butter.

If you regularly use butter in your dishes, this can be a tricker one to substitute. The vast majority of alternatives are created with highly refined and processed seed and vegetable oils, many with weak health claims to distract from the knowledge that these oils are highly inflamatory. For when you really need it, find a cultured coconut butter or clean cashew butter. Otherwise use quality olive, or avocado oil.

 6. research and prepare

Being unprepared can lead to making poor food choices when going dairy free. Some initial Planning of your meals and snacks before going for a weekly shop can ensure substantial progress in this new landscape. Make a meal plan, ideally focusing on the dairy free foods you already eat. Selecting a few key df alternatives to keep your belly full with minimum effort will help the transition period without creating an overwhelming feeling of effort and unfamiliarity.

 A little research and preparation in advance will help to avoid being caught reaching for a crutch.