I am al-ler-gic (adj.) to dair-y (adj.): containing or made from milk;
Acidophilus milk Ammonium Caseinate Butter Butter Fat Butter Oil Butter Solids Buttermilk Buttermilk Powder Calcium Caseinate Casein Caseinate Cheese Condensed Milk Cottage Cheese Cream Curds Custard Delactosed Whey Demineralized Whey Dry Milk Powder Dry Milk Solids Evaporated Milk Ghee Goat Cheese Goat Milk Half & Half Hydrolyzed Casein Hydrolyzed Milk Protein Iron Caseinate Lactalbumin Lactoferrin Lactoglobulin Lactose Lactulose Low-Fat Milk Magnesium Caseinate Malted Milk Milk Milk Derivative Milk Fat Milk Powder Milk Protein Milk Solids Natural Butter Flavor Nonfat Milk Nougat Paneer Potassium Caseinate Pudding Recaldent Rennet Casein Sheep Milk Sheep Milk Cheese Skim Milk Sodium Caseinate Sour Cream Sour Milk Solids Sweetened Condensed Milk Sweet Whey Whey Whey Powder Whey Protein Concentrate Whey Protein Hydrolysate Whipped Cream Whipped Topping Whole Milk Yogurt Zinc Caseinate.
Obviously, I avoid milk and cheese. When at the grocery store, I scan the ingredient list for any of the above mentioned additives. If the item contains one of these dairy culprits, the item is placed back on the shelf and I verbally exclaim “Seriously?!” (as opposed to thinking it and keeping my disgust to myself). By now, you’d think I’d be used to seeing dairy in EVERYTHING; however, it still surprises me and I become the person in the grocery aisles muttering to herself about dairy.
Fortunately, dairy alternatives have become wicked popular. Although people who can have dairy but decide not to for whatever reason annoy me (I’m looking at you person who asks the barista if they have rice milk and when the answer is no, opts for two percent), I appreciate that companies see the opportunity to monopolize on these lifestyle choices and make more dairy-free items.
I’d like to state that I do not enjoy
co-co-nut (n.; circa 1610): the large, oval, brown seed of a tropical palm, consisting of a hard shell lined with edible white flesh and containing a clear liquid. It grows inside a woody husk, surrounded by fiber.
The flavor and texture does not appeal to me, yet if I want whipped cream, co-co-nut is my alternative. When I hear co-co-nut, I think of chocolate co-coa (n., homonym to co-co): a chocolate powder made from roasted and ground cacao seeds. If a co-co-nut were at all related to co-coa, the definition of co-co-nut would be (n.): a delicious, chocolate-covered nut. I’d eat that.
Not only do I not enjoy the taste of co-co-nut, but the name is a lie! It is neither chocolate nor a nut! I digress. I’m ranting because I want others to know that you can still enjoy whipped cream–throw a can of co-co-nut cream in the fridge, leave it over night, whip it with your mixer, and add an insane amount of powdered sugar (or if you like the taste of co-co-nut, only add enough to keep the whipped cream a solid thickness).
So all of you al-ler-gic to dair-y individuals out there: embrace the co-co-nut and don’t worry–your friends that are allergic to tree nuts can safely eat this co-co-seed (unless they have a straight up co-co-nut allergy. Allergies are EVERYWHERE).