There are many reasons to forgo dairy products: you may suffer from an intolerance or a full-blown allergy, you may have other health concerns or ethical reservations, or you’re simply not interested (some of us aren’t). Alisa Fleming was born with a severe milk allergy which she never outgrew. Ten years ago, when the first edition of “Go Dairy Free” was released, there were far fewer non-dairy food options than there are today, and of course research has advanced, as well, so now seemed like a good time for an updated version.
Sure enough, whether you actually want or have to skip out on dairy, or whether you’re merely curious, this book is filled to the margins with interesting information. In part one, you’ll learn the difference between an intolerance and an allergy, what the latest medical findings are, what dairy really is and which bits the body needs for what, how you may substitute these important bits, and much more. In part two, you will find more than 250 recipes to accommodate the dairy-free lifestyle, from simple staples like non-dairy mylks and butter replacements to breakfast favorites like muffins, breads, and even French toast sticks, soups, entrees, and desserts, and again: MUCH more. All recipes are vegan-friendly, as well, listing modifications where required to replace eggs (which are not in fact dairy products, no matter how cuddly they get with milk at the grocery store).
I found the information presented interesting and written in a very accessible format. The recipes span a huge variety. For people wanting even more, Ms Fleming also operates a webzine called Go Dairy Free, in which you could easily get lost for days.
There are two caveats I noticed: one, Ms Fleming mentions borage oil in the section of butter replacements. In recent years, experts have warned people away from the frequent use of borage (the plant) because it contains parts that act as carcinogens. I do not know if this also applies to the oil, but do exercise caution, if you can even find borage oil for a price that will not send you to the poor house. Secondly, red palm oil is gaining in popularity, but I for one am not buying into the claims made by virtually every company on the planet these days that their palm oil is sourced sustainably. The two biggest palm oil producing countries still destroy swaths of precious wildlife habitat every single day to accommodate the market. The trees from which red palm oil is made naturally grow in Africa, so if you can find oil sourced from there vs. Latin America or Southeast Asia, you’re better off using that. And then, of course, the debate is ongoing whether the saturated fats in palm oil are any better than those found in animal-derived products. You can do your own research on that.
“Go Dairy Free” is published by BenBella Books. I received a free copy via Netgalley in exchange for a review. All opinions are my own.