Dairy I do. Dairy I don't.

Why do I love cheese? And yet find my stomach cringing when I indulge in some festive eggnog this holiday season? As my body seems to be telling me, it's all about lactose - the sugar naturally found in milk that some people are able to digest and some are not.

We all have varying degrees of sensitivity to the white stuff. According to the Physicians Committee for Responsible Medicine, a medical group that advocates a vegan diet, 95% of Asian Americans, 70% of African Americans, and 53% of Mexican Americans are lactose intolerant. This compares to 15% of Caucasians.

Some dairy products, like milk and eggnog, are higher in lactose than others. While some products contain far lower levels of lactose (e.g. butter, hard cheese, ghee, yogurt). Each individual has a different level of sensitivity.

Why is this? A lot has to do with the way it's been processed. Hard cheese, through its fermentation process loses much of the lactose. Yogurt with live probiotics contains the enzyme lactase which aids in digestion. And ghee, clarified butter used in India, is stripped of lactose (or milk solids) in its processing.

I made the personal choice to add moderate amounts of dairy to my diet, because it is one of the few foods that contain fat. Other than nuts and oils, there aren't many other sources of fat in the plant kingdom. And fat, is an essential nutrient in diet. We often are taught to shun it, because most of us eat too much of it. But there are also others (notably vegetarians and vegans) who often don't get enough. Fat is essential to healthy skin, hair, nails, and a well functioning reproductive system.

It is also said in ancient Ayurvedic wisdom, that 'saatvic' foods like dairy help make us more calm and peaceful.

Think about all the happy people you know who enjoy cheese. There must be something to this! But when it comes to eggnog, I think I'll opt for the Silk Nog.

Ajwain: little Indian seed, big stomach relief

Last week, my tummy wasn't doing too well. I had just come home from watching the movie "Rachel Getting Married" and was feeling nauseous. It might have been the film (a smart, yet emotionally jarring picture) or the rushed manner in which I consumed my meal beforehand (yes, even we health counselors are human). Regardless, I wasn't feeling too good. Fortunately, an old friend bailed me out and instantly made me feel better. Its name - ajwain.

This tiny, miracle seed was introduced to me as a child. Whenever I had an upset stomach, my mother and grandmother would always serve me a simple dish of ajwain with rice, salt and butter. I can't tell you how many times it has made me feel better. As I grew, I continued to ask for vaamu (the telegu word for ajwain) with my rice, regardless of whether I had an upset stomach. I liked the taste! However, as I left the comfortable bubble of my house, I was surprised how few people cook with or even know about it.

Ajwain is a wild celery seed. It is great for indigestion, nausea, and yes even flatulence. The seeds look like cumin and caraway, with a taste similar to thyme (albeit stronger). It is most potent when eaten raw. A small amount (5-10 seeds) can cure most stomach upsets. One can eat it alone or over rice. I simply crush a few seeds in my hand, before consuming, to release its fragrance.

Ajwain can be found in Indian and Middle Eastern grocery stores, like Kalustyan's in New York City. If you can't make it out there, they'll even let you order online. How cool is that?

Weird diets: No onions and garlic

No meat. No onions. No garlic. That apparently is suppose to be my diet over the next two weeks. If you think it's strange, believe me. I do too.

Even more odd - this diet was not recommended by a nutritional counselor or holistic professional, but rather a priest from India. My parents, it seems, have arranged for a religious ceremony in India to bless my future marriage, and this diet was one of the conditions.

Why? You might ask. Good luck getting an answer out of my parents or even the priest. It seems I'll have to rely on Google for this one.

So I did some research and what I found surprised me. Apparently, there are lots of individuals who regularly take these foods out of their diets. The Buddhists and Hare Krishnas, in addition to being strict vegetarians, believe onions and garlic cloud one's mind with "passion," preventing transcendence. The Jains, also strict vegetarians, avoid these foods in addition to all root vegetables as they contain too many "life-forms," albeit microscopic.

What these cultures fail to recognize is garlic can also be extremely healing. It has documented anti-viral and antibiotic properties. And really what's so wrong with passion? It can lead to some great things too!

I am trying to see this as an opportunity to experiment with new foods. One positive change - I've been using asafoetida in my cooking, a pungent Indian spice that resembles the taste of onions and garlic. But the urge to rebel remains high...and they never said anything about leeks or shallots. :)

*Photo courtesy greenwood100 from flickr

Recipe: South Indian Green Beans

Sometimes, believe it or not, I crave Indian food. And when I do, I like to have a side of green beans on hand. Especially when they are in season, as they are right now.

This dish is so simple to make and goes great with brown basmati rice and rajma. Most ingredients are relatively easy to find, with the exception of curry leaves. Most natural food stores have started to carry them (generally with the herbs), and you can of course find them at ethnic grocery stores.

And yes, it can be ready in only 15 minutes!

Serves 2-3

1/2 lb green beans, edges trimmed and cut into 2 inch pieces
1 clove garlic, minced
1/4 tsp black mustard seeds
1/4 tsp turmeric
1/2 tsp whole or ground cumin
1/4 tsp ground coriander
1/4 tsp salt (or to taste)
4 curry leaves
olive oil

Heat 1 tbsp olive oil in a large saucepan over medium-high setting. Add mustard seeds and wait until they begin to make a popping sound. This means the oil is warm enough. Then add turmeric, cumin, coriander, garlic, and curry leaves. Saute for about a minute, allowing flavors to infuse.

Next, add green beans and a tiny bit of water (maybe 1/8 cup). Reduce heat to medium and cook for another 5 minutes, until green beans are cooked, but not too soft. Add salt and cook for another minute or so.

Note: If you desire a sweeter taste, you may also add a bit of agave nectar (1/2 tsp or so) or shredded coconut.

Recipe: Rajma (Indian Kidney Beans)

Beans and rice. Oh so nice!

Rajma, is a North Indian take on the popular combination. I grew up eating it prepared by both my mother and grandmother. This is my comfort food. And nothing pleases this 'gringo' more than being able to create my own version of this classic recipe.

Best of all it is really simple! I recommend serving with brown basmati rice.

Serves 4

2 15 oz cans red kidney beans, reserving water
1 red onion, diced
2 tbsp tomato paste
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp garam masala
1 tsp salt
1/2 tsp of grated ginger
1 tbsp olive oil
juice of one lemon
a few sprigs of cilantro, chopped

1. In a large wok or skillet, heat olive oil at medium high heat.

2. Cook onion until golden brown and fragrant, about five minutes.

3. Add tomato paste, salt, ground coriander, cumin, and garam masala. Cook for another seven minutes, and stir to form a nice paste. You might start to see the oil separate.

4. Add red kidney beans (with reserved water) and grated ginger. Reduce heat to medium and cook for another ten minutes or so. Should form a nice sauce. Remove from heat.

5. Add lemon juice to bring up taste. Add salt if necessary.

6. Serve on plate with basmati rice. Add cilantro as garnish.