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Dairy-Free Dietitian Providence RI

This page provides useful content and local businesses that give access to Dairy-Free Dietitian in Providence, RI. You will find helpful, informative articles about Dairy-Free Dietitian, including "Orange Soy Yogurt Ice Cream" and "Lactose Intolerance". You will also find local businesses that provide the products or services that you are looking for. Please scroll down to find the local resources in Providence, RI that will answer all of your questions about Dairy-Free Dietitian.

Judith S Shulman, LDN, MS, RD
(415) 531-4222
Cardiovascular Assoc of RI1076 N Main St
Providence, RI
Doreen E Chin Pratt, MS, RD
(401)274-1122 x2760
Women & Infants Hospital MOC Ste 565 101 Dudley St
Providence, RI
Katie T Mulligan, LDN, MS, RD
(401) 952-2934
Nurturing Nutrition, LLC1220 Pontiac Ave Suite 302
Cranston, RI
Greg F Salgueiro, LDN, MS, RD
(401) 289-0382
Barrington, RI
Amy B McAllister, LDN, RD
(401) 732-3066
2191 Post Rd
Warwick, RI
Lauren A Solomon, RD
(443) 692-3105
Women and Infants Hospital45 Willard Ave
Providence, RI
Heather J Galiardi, RD
(401) 228-6010
Healthyway1150 Reservoir Ave Ste 303
Cranston, RI
Dawn F Campbell, LDN, RD
(508) 761-4314
Nutrition Consulting21 Tompson Dr
Seekonk, MA
Joan S Perlmutter, LDN, RD
Kent Hospital Nutrition & Weight center Health Lane Complex455 Tollgate Rd
Warwick, RI
Emily S Gedney, LDN, RD
(401) 396-9331
Evolution685 Metacom Ave
Bristol, RI

Lactose Intolerance

For many people in the world, the slogan “Got milk?” quickly translates into “Got a bathroom nearby?”

Lactose intolerance—the inability to digest the naturally occurring sugar in milk—produces symptoms of gas, cramping, bloating, and diarrhea roughly two hours after someone with the condition consumes a food or beverage that contains lactose, also called milk sugar.

Lactose Intolerance Defined
Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, says, “Lactose is the primary carbohydrate in milk products. During the digestion process, lactose is broken down into two sugars called glucose and galactose. This step occurs in the small intestine with the assistance of an enzyme known as lactase. Many people have or develop a shortage of lactase and therefore are unable to properly digest some or all of the lactose they consume. The unabsorbed lactose passes into the colon where the ‘party’ ensues. This lactase deficiency and any resulting gastrointestinal symptoms are what we typically refer to as lactose intolerance.”

According to the National Institute of Diabetes and Digestive and Kidney Diseases, some 30 million to 50 million Americans (up to 80% of African Americans and American Indians and 90% to 100% of Asian Americans) are lactose intolerant. The condition is seen least in people of northern European descent.

Some researchers peg the failure to digest lactose in adulthood as the norm rather than the exception. For example, biology tells us that humans and other mammals normally have lactase present in the digestive tract right after birth, when milk is the mainstay of the diet. This enzyme gradually declines after weaning.

Over the millennia, certain populations have experienced a mutation— actually an evolutionary adaptation—by which lactase continues to be present later in life. This typically occurs in societies where fresh milk and dairy products are among the most abundant foods and eating these foods without pain or peril has been necessary to survival. (Think Denmark, for example, where per capita consumption of dairy products is more than 500 pounds per year vs. China where per capita consumption is less than 30 pounds annually.)

This natural tendency to lose lactase after toddlerhood explains why many people are lactose intolerant. This condition is called primary lactose intolerance. It can develop as early as the age of 5 and worsens with increasing age.

Lactose intolerance doesn’t necessarily demand the vigilant avoidance of certain foods as do other allergies or intolerances. A person with gluten intolerance, for example, must strictly avoid gluten. But if you are lactose intolerant, you may be able to tolerate a certain amount of lactose in your diet. And since milk and milk products contain many essential nutrients not as readily avai...

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Orange Soy Yogurt Ice Cream

A new book tackles the challenges that come with dairy-free dieting. Whether you’re vegan, lactose intolerant, or have sworn off dairy for other reasons, you know it’s not easy to find tasty substitutes. Chef Mini C and Tanya Haffner, RD, have teamed to create Healthy Dairy-Free Eating, which offers a handy guide to conquering the challenges of avoiding dairy along with more than 100 great recipes, including these.

People on a dairy-free diet who just can’t live without ice cream will be delighted to find that this recipe, made with soy cream instead of heavy cream, works extremely well. It can also be made with lemon or lime juice instead of the orange juice.

1/3 cup plus 1 tablespoon freshly squeezed orange juice
2 cups plus 2 tablespoons soy yogurt
2/3 cup soy cream
1/2 cup sugar
Thin strips of orange zest, for decorating

Serves 6

Put the orange juice into a bowl, add the yogurt, cream, and sugar, and mix well. Then churn the mixture in an ice cream maker, following the manufacturer’s instructions. If you do not have an ice cream maker, freeze the mixture in a freezeproof container for 1-2 hours or until it begins to set around the edges. Turn the mixture out into a bowl and stir with a fork or beat in a food processor until smooth. Return to the freezer and freeze for another 2-3 hours, or until firm. Cover the container with a lid for storing. Serve the ice cream in scoops, decorated with the strips of the orange zest.

Per ...

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