We are in the middle of a food revolution with Michael at the moment. The problem with milk has always been the protein casein. So if you can get a milk product that has no casein he should be all right. What we have been trying on him (and Jens by extension) is clarified butter (called Ghee overseas). It is butter (milk fat) that has had all other components removed. Gourmet chefs use it to cook because it does not burn. So far so good. Jenny loves it on popcorn and soon, I may try to bake with it.
RAP (3.14.2007)
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