MILK PRODUCTS AND FATS
Butter: A dairy product with a high content of saturated animal fats. It will be beneficial for health to replace it with margarine labeled "rich in highly unsaturated complex fatty acids.”. People allergic to milk should replace butter with non-dairy margarine.
To be: A dairy product that comes in many varieties and forms from low- to high fat. (Tofu is a type of cheese made from soybeans.)
Cream: A high-fat dairy product used to thicken and enrich cooked dishes, pastries and puddings. There are substitutes for it made of ingredients of purely plant origin, but
they usually contain various additives. (A type of cream can be made from powdered nuts mixed with water).
The rendered fat from meat: Highly saturated fat obtained from animal fat. It is used in baking and frying, but it's better to replace it with one of the less saturated vegetable oils.
Eggs: Egg yolks are used for mayonnaise, proteins are made into meringues. Whole eggs are protein food, they are also added to cooked and baked dishes to enrich them, compaction or binding. (In some baked goods, the binding function of eggs is perfectly replaced by a fresh grated apple).
Lard: A lighter version of meat fat or a mixture of saturated vegetable fats. Lard is used to make biscuits, baking and frying.
If possible, it should be replaced with one of the less saturated vegetable oils.
Tallow: Highly saturated beef fat, sometimes in the form of lumps, often sprinkled with flour as protection against sticking. It is used in the production of cookies and dumplings, but it should be avoided by people who are allergic to wheat and gluten.
MARGARINES
Hard and soft margarines: Originally a substitute for butter for the poor, margarine can be made from various types of animal and vegetable fats obtained from soybeans, sunflower, saffron, coconuts, corn, beef and fish fat. To obtain the finished product, whey is added to the fat, dyes, aromas, emulsifiers and vitamins A and D.. Because it is a rather complex product, and its ingredients come from many different sources, people prone to allergies should use margarine with caution. Margarine containing corn or soybean oil should be eliminated from diets that exclude corn and soybeans.
Dairy-free margarines: Strict Jewish dietary regulations require margarine to be produced without the use of animal raw materials – whey and beef fat. Such margarines are very useful in dairy-free diets. Health food stores sometimes offer a different type of dairy-free margarine, which is not "kosher". Please look for the indication “dairy free” (non-dairy).
MILK
Cow milk: It should be avoided on a dairy-free diet.
Goat's milk: Some people, that are intolerant to cow's milk, tolerates goat's milk well.
Soy milk: Only a fraction of what is sold as soy milk is fit for consumption by people who are not allergic to soy. The rest are fakes impersonating healthy food. Who wants to use soy milk instead of plain milk should only buy this, which is made from soybeans and water, without any frills. This milk should be avoided on a soy-free diet.
Yoghurt: This dairy product is used in cooked dishes and desserts, often as a substitute for cream.