Q: Julea - I discovered that I was dairy intolerant and have been feeling quite a bit better since removing milk products from my diet. But recently, I have noticed that some of my symptoms seem to return when I consume a significant amount of soy milk or soy cheese, and wondered whether it was possible to be intolerant of soy as well?

A: Alisa - It is not uncommon to discover soy intolerance to some degree after eliminating dairy from your diet. Soy protein actually causes intestinal distress to many people, regardless of dairy issues. The intolerance may have gone unnoticed, but seemed to “suddenly appear” if your consumption of soy was fairly low, but you began experimenting with soy alternatives (soymilk, soy cheese, soy yogurt, soy ice cream, etc.) on a dairy-free diet ...

The fall issue of Allergic Living Magazine hit the shelves this month, and we were honored to see a glowing review of Go Dairy Free: The Guide and Cookbook featured within. Thank you to writer Gwen Smith for her thorough review in the October 2009 book review section. Gwen writes,

"Author Alisa Marie Fleming calls this a “guide and cookbook,” and what particularly impresses is the depth of the former. This is no quick gloss-over: it’s a comprehensive, must-have resource for those avoiding dairy. The author, who’s well-known for her website Godairyfree.org, walks the reader through the dairy allergy basics and offers extensive lists of both hidden dairy sources and ingredients that will inspire.

There are thorough sections on dairy substitutes (homemade margarine, anyone?) and creative recipes, from soups to salads to curries and Make Your Own Pizza (without cheese.) Baking without dairy is usually a challenge, but Fleming rises to the task with the likes of Coconut Fudge Brownies, Orange Chocolate Chunk Cup- cakes, and Pumpkin “Cheesecake”."

Sometimes I think October should be dubbed "pumpkin month." It seems everywhere I click that bright orange flesh is calling my name with yet another recipe idea. But, thus far this year, nothing has topped a recipe that I discovered last year for Dairy-Free Pumpkin Bread Pudding. Bread Pudding is something I have only indulged in a few times, but this version offers bold and spicy flavors, and condiments (like caramel) that put it over the top. The recipe is by Hannah Kaminsky, blogger at Bittersweet and author of My Sweet Vegan.

Hannah writes, "For ages, some sort of pumpkin bread pudding had been on my “to bake” list, and finally, I can cross that one off for good. Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year.  Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything." Hungry yet? Here is the recipe ...

When I think of Halloween, words like fun, costumes, and of course, candy come to mind, even decades after my trick or treating years have come to a close. But when it comes to special diets (dairy-free, vegan, gluten-free, nut-free, etc, etc, etc), which seem to be scarily common these days, Halloween treats can represent fear and envy more than sugary smiles.

But something began to happen about two years ago. Companies popped up, one by one, offering sweets touted as “for everyone.” In 2006 I published an article called No Tricks, Real Treats for a Non-Dairy Halloween, followed in 2008 by Halloween Just Keeps Getting Yummier for Dairy-Free Kids. You can see that things were starting to get more interesting last year, but it is nothing compared to the offerings for this year. In addition to our 2006 and 2008 Halloween Treat ideas (all of which are still available), enjoy this year’s top ten list (in no special order):