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Date: | Tue, 30 Sep 1997 03:54:33 -0400 |
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At 6:08 PM -0500 9/16/97, DAVID POHLE wrote:
<snip>
>Questions lead to answers which lead to questions...but
>first: I'm 3/4 German and 1/4 southern Italian with no
>Jewish background.
>
>With regard to the onset of my chronic diarrhea:
>Being lactose intolerant in NYC:
>
<snip>
>foods and kosher restaurants. Also, the billions of
>coffee bars that have sprung up on every other corner
>in Manhattan never seem to serve Lactaid or non-dairy
>creamer. Gone are my days of drinking iced
>cappuccino at a little table on the street at Cafe
>Rafaella (if not from NYC, imagine classic urban leisure
>scene and you get the idea!). Iced coffee served black
>just doesn't do.
I also live on the Upper East side, though I'm 4/4ths Jewish. I've been
lactose intolerant since about the age of 20. Lactaid (taken in hefty
doses) usually does the trick. But I've noticed that coffee (by itself)
has a laxative effect. Good coffee has less, and I can tolerate espresso
without much problem. So, it's not the caffeine that's causeing the
problem, it's something else, perhaps the acidity, though cola drinks, even
in quantity are not a problem, and they are stringly acidic.
- HH
ps: I make a point of asking for Lactaid or soy milk at coffee bars, even
if I know they are unlikely to have it. Some Starbucks (not the one at
87th & Lex, though) do stock soy milk. It's up to the manager's discretion.
pps: Has anyone tried making ice cream out of Lactaid 100% milk and
Lactaid-treated cream? Why don't the lactaid people just go ahead and make
ice cream? It would probably be cheaper than soy-based substitutes.
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