As I recall a widely popular ad from some mid-period of my lifetime, "It's not easy being cheesy," I honestly must agree. I would have bet money that being diagnosed with severe gluten intolerance would be the most difficult to treat, since the only cure is a lifetime avoidance of gluten from wheat barley or rye. But this former cookie-addict knows that with the costs far outweighing the benefits, gluten free living is not so difficult.
But the additional diagnosis of casein intolerance, which requires a complete avoidance of cheese, milk, butter, anything containing milk protein was a bit more than I bargained for. At first I foolishly believed that sheep and goat's milk products were allowable alternatives, and during that time period, I fell in love with some of the most delectable, most intoxicating sheep and goat's milk cheeses that Whole Foods has to offer. The fine cheese section boasted sheep's milk Gouda, goat's milk cheddar, and sheep’s milk brie. And the butter and cream section introduced me to the most flavorful butter, made from goat's milk which for that time became my secret ingredient to the most amazing dishes.
Unfortunately though, I realized that while most of my symptoms had cleared up from the avoidance of gluten, my digestive system was still not entirely pleased. I finally looked into the severity of an intolerance to casein, and deciphered that dairy too was off-limits for me if I wanted to be at optimal health.
I now adhere to a gluten and casein free diet and my overall health is the best it has been in years. And while I do still miss those amazing cheeses, I know that without them, I am simply better off.
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