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People like me miss ice cream, milkshakes, and candy too much. We will pay for it.
Most of the local ice cream shops where I live make a vegan ice cream flavor or two. Have you looked around? Just looked at the menu of one local shop, and they have 13 vegan ice cream flavors. Non-dairy is pretty popular right now, surprised you're not able to find any.
Quote:
Originally Posted by NJ Brazen_3133
Non of the candy companies like Mars or Hershey makes a lactose intolerant product. Do they plan on getting business in Asia?
Most dark chocolate is dairy free. Many of the popular candys come in dark chocolate varieties.
Most of the local ice cream shops where I live make a vegan ice cream flavor or two. Have you looked around? Just looked at the menu of one local shop, and they have 13 vegan ice cream flavors. Non-dairy is pretty popular right now, surprised you're not able to find any.
Most dark chocolate is dairy free. Many of the popular candys come in dark chocolate varieties.
There is a big chain called Van Leeuwen that does non dairy ice creams. But the closest to me is not that close. I only get to go there once in a while.
Also what peeves me is a lot of the convenience shops like 7 Eleven dont have heavy cream for their coffees.
I tried the dark chocolates. Apparently a lot of brands either still add in a little milk chocolate, or there is much cross contamination.
Even alcohol isn't fullly cooked off unless it's something you're cooking for 3+ hours.
Really? Even if you reduce for a sauce. If I light up the say alcohol, and if the flame subsides by itself; doesn't that mean the alcohol is all gone?
Quote:
Originally Posted by gentlearts
I have heard that if you drain the whey off yogurt, it it lactose free. The lactose is in the whey.
Yeh, but with yogurt I can at least find the non dairy in the supermarket. But I dont like yogurt. I eat at these turkish restaurant and they have this white Tzatziki sauce that is based on yogurt. I used to be able to eat it, but not any more. I wish they make a lactose free tzatziki.
I have heard that if you drain the whey off yogurt, it it lactose free. The lactose is in the whey.
No. The lactose is what is eaten by the yogurt culture. Up until the culture has more or less consumed all of the lactose it will be in the product. My guess is that it would be less likely to be in what whey forms that the yogurt itself.
Really? Even if you reduce for a sauce. If I light up the say alcohol, and if the flame subsides by itself; doesn't that mean the alcohol is all gone?
Yeh, but with yogurt I can at least find the non dairy in the supermarket. But I dont like yogurt. I eat at these turkish restaurant and they have this white Tzatziki sauce that is based on yogurt. I used to be able to eat it, but not any more. I wish they make a lactose free tzatziki.
"In England, spirits were originally tested with a basic "burn-or-no-burn" test, in which an alcohol-containing liquid that would ignite was said to be "above proof", and one which would not was said to be "under proof".[1] A liquid just alcoholic enough to maintain combustion was defined as 100 proof and was the basis for taxation. Because the flash point of alcohol is highly dependent on temperature, 100 proof defined this way ranges from 20% at 36 °C (97 °F) to 96% at 13 °C (55 °F) alcohol by weight (ABW); at 24 °C (75 °F) 100 proof would be 50% ABW.[2]" - Wikipedia
If you burn off the alcohol until it no longer supports a flame, the food could still contain over 15% alcohol.
"In England, spirits were originally tested with a basic "burn-or-no-burn" test, in which an alcohol-containing liquid that would ignite was said to be "above proof", and one which would not was said to be "under proof".[1] A liquid just alcoholic enough to maintain combustion was defined as 100 proof and was the basis for taxation. Because the flash point of alcohol is highly dependent on temperature, 100 proof defined this way ranges from 20% at 36 °C (97 °F) to 96% at 13 °C (55 °F) alcohol by weight (ABW); at 24 °C (75 °F) 100 proof would be 50% ABW.[2]" - Wikipedia
If you burn off the alcohol until it no longer supports a flame, the food could still contain over 15% alcohol.
huh, I dont know how I am able to consume it then. If I drink alcoholic beverages, I get diarrhea some time later. But I never got diarrhea from the wine/alcohol reduction sauces. All the pro chefs I listen to on YT say you can boil alcohol away.
huh, I dont know how I am able to consume it then. If I drink alcoholic beverages, I get diarrhea some time later. But I never got diarrhea from the wine/alcohol reduction sauces. All the pro chefs I listen to on YT say you can boil alcohol away.
The chefs are, ummm, "uninformed." You might find better chefs.
From your responses in a few areas, I suspect that your conscious mind is at times overriding your actual body responses. It happens, it isn't a discounting of your experience, and it happens in some fashion to a lot of people. Reactions to alcohol can be idiosyncratic, and when you mix in foods that will also have effects. Some effects can either mask or enhance tipsiness. An easy example is someone unused to alcohol drinking on an empty stomach, vs. having a glass of wine with a meal or finishing with a digestif.
The chefs are, ummm, "uninformed." You might find better chefs.
From your responses in a few areas, I suspect that your conscious mind is at times overriding your actual body responses. It happens, it isn't a discounting of your experience, and it happens in some fashion to a lot of people. Reactions to alcohol can be idiosyncratic, and when you mix in foods that will also have effects. Some effects can either mask or enhance tipsiness. An easy example is someone unused to alcohol drinking on an empty stomach, vs. having a glass of wine with a meal or finishing with a digestif.
So then it is all placebo? Is there a way I can train myself to just drink beer again and not get the diarrhea? Then can same be said for lactose. Perhaps the lactose is just causing a response that is completely unnecessary. Can the lactose actually hurt me?
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