Lactose Intolerance

By Lindsay Segreto

What is Lactose Intolerence

Lactose Intolerance is when people have a health issue Like Lactose Intolerance who can't taste all the foods that people can with out a health issue. People with this health issue struggle to have all the yummy types of food that we aren't supposed to be eating like , ice cream, yogurt, milk, cheese, sugar and more.

There are three different types of Lactose Intolerance the first one is Primary Lactose Intolerance which is the lower amount of Lactose Intolerance when you reach adult hood.

Second Lactose Intolerance that is an Injury or Illness, that is IBS or Gastroenteritis which can lead to damage in the Lining of the small intestine. Its not always permeant but people with a disability can have it permeant.

Congenital Lactose Intolerance which is when a baby is born with this sad condition.

How you can find out that you have this health issue

When you think that you not feeling that great take in the advice

  1. when you aren't feeling that great go to the doctors and tell them whats going on and they will give you either a Blood test, food samples, liquid and then they will see how you blood levels are.
  2. Hydrogen breath test which is another option that you can ask you doctor about
  3. have a blood test at you local doctor

How you know you have this health problem

  1. Bloating
  2. abdominal pain or swelling
  3. Diarrhoea
  4. gas
  5. Nausea

Dukkah- Crusted salmon


  • 4 (about 200g each) skinless salmon fillets
  • 1/4 cup Table Of Plenty Pistachio Dukkah
  • Olive oil spray
  • Saffron rice, to serve
  • Steamed asparagus, to serve
  • Lemon wedges, to serve

Sprinkle salmon fillets with the pistachio dukkah and press to coat. Heat a large non-stick frying pan over medium-high heat and spray with oil.

Cook salmon for 1-2 minutes each side for medium or until cooked to your liking.

Serve the salmon with the saffron rice, asparagus and some lemon wedges.

Raspberry & Custard Tart


  1. 300g (2cups) Gluten-free plain flour
  2. 55g (1/4 cup) caster sugar
  3. 60g chilled Nuttelex dairy-free margarine, chopped
  4. 2egg yolks
  5. 2tsp iced water
  6. 100g fresh raspberries
  7. pure icing sugar, to dust
Custard Filling
  1. 500ml (2 cups) soy milk
  2. 3 eggs, lightly whisked
  3. 1tsp vanilla essence
  4. 55g (1/4 cup) caster sugar


Place flour, sugar and margarine in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolks and water and process until dough just starts to come together. Turn the dough onto a lightly floured surface. Press the dough into a ball and knead until almost smooth. (Don't overwork the dough.)

Wrap in plastic wrap and place in the fridge for 30 minutes to rest.Preheat oven to 180°C. Place dough between 2 sheets of floured non-stick baking paper. Roll out to a 28cm disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess.

Lightly prick base with a fork. Place in fridge for 15 minutes to rest.Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and pastry weights, rice or beans. Bake for a further 10 minutes or until golden.

Remove from oven and reduce oven temperature to 160°C.To make the custard, place soy milk in a saucepan and bring just to a simmer over low heat. Remove from heat.

Whisk eggs, vanilla and sugar in a bowl until combined. Quickly whisk hot soy milk into the egg mixture. Strain through a sieve into a jug.Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set.

Remove from oven and set aside to cool. Top with raspberries and dust with icing sugar to serve.


"How To Cook Rice on the Stove Cooking Lessons from The Kitchn." The Kitchn. N.p., n.d. Web. 11 Nov. 2013. <>.

"Lactose Intolerance ." Body and soul. N.p., n.d. Web. 13 Jan. 2005. <,14947?gclid=CPn44Yi1rrkCFadZpgodd38ADg\>.