Toddler milk allergy

Question
We just found out that our 16-month old son is allergic to milk protein.  Our doctor recommended soy milk as an alternative, but we have read many claims about the potential dangers of soy milk when given to young children and would prefer to avoid it.  

Do you have any suggestions for ensuring he receives adequate calcium, vitamin D and fats?  We read about calcium-rich leafy green vegetables, such as kale, spinach, and collard greens; but can we mix these with olive oil or other fats to ensure proper absorption of vitamins?

Thank you for your assistance.

Answer
Hi Richard,

Yes, leafy greens are a great source of calcium. Dates, figs, wheat germ, prunes, oranges and buckwheat are also good sources of calcium. Cooking with olive oil is also fine. I also recommend using coconut oil as it is able to withstand greater cooking temperatures and has anti-viral, anti-fungal, and anti-bacterial properties.

There are also other milks available that you might give a try such as oat, hazelnut, rice, or almond milk. The nut milks have a fantastic flavor and most brands are fortified with calcium and vitamin D. Look for products with vitamin D3 if possible, this is the natural form while D2 is synthetic.

Make sure you check the labels on foods, milk protein is often added to many processed items. Casein or any word containing casein is milk protein. Sometimes a product will also state that it's protein source is from milk.

Thank you for your question and good luck,
Dan Haley, CNC

www.marketamerica.com/alkalinenutrition  

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