Lactose intolerance is something I never though about until my second baby. She screamed…oh, for the first 8 weeks of her life, it seemed. She had horrible reflux pains, and could only sleep sitting up, in my lap. If she needed to sleep, I was in a chair. My mother took to calling her “Screamin’ Mimi” because once she got going, she couldn’t be consoled.
At 8 weeks, my grandpa sent me home with an extra carton of soy milk he had in the fridge- I’m never one to say no to groceries, and drank it with my next meal…and that was the day Mimi stopped screaming. Oooooh boy, did I feel like a bad mom. All this time my milk habit had been causing my newborn PAIN! At that point she was able to sleep propped up in her carseat, and I was able to sleep in my bed. On my back. (Or on my stomach, if I wanted to! After being pregnant, doesn’t that feel like such a decadent thing? 🙂 At 12 weeks she graduated to laying down in her crib for sleeping.
I kept all dairy out of my diet until she was 8 months old- I cautiously re-introduced it, and she seemed fine. When we started solids, I discovered she was NOT OK eating it, though. We had a lot of trial and error as I tried a “give her a little bit to build up immunity” approach, followed by a “cease and desist all dairy!” order.
I’ve noticed she’s OK with baked goods, and that seems to be a similar story based on the many anecdotal accounts I’ve seen. One friend postulated it had to do with an interaction between the grain and dairy? Perhaps there was a missing enzyme that the grain was lending?
At this point we have Mimi off all dairy, still. She’s nearly 18 months old, and still nursing. This confuses me though- mama milk is apparently high in lactose, so what gives? Perhaps cow and goat milk just put her daily quota over the top? (That’s a very good article to click over to, if you’re interested in lactose intolerance in infants.)
After reading this entry in Wikipedia (gadzooks- did I just assume I can make a medical decision based on a Wikipedia entry?) I’m going to try a few things with Mimi.
I just realized how long this is getting- man, I can get wordy when I get going! Tomorrow I’ll fill you all in on what I’ve found in my research. Here’s something to give you hope: “Sour cream and ice cream, like yogurt, if made the traditional way, may be tolerable.”