I did a ‘bare minimum’ practice this morning. Got it done, and that’s about it.
Roughly 24 hours after giving up dairy, my allergic reaction has ‘scaled back’ to the point where I’ll probably be able to function today without feeling overloaded. Mucus production has slowed, and I’m able to breathe normally. I’m coughing much less than I did, too, although with some of the same intensity when I do. There is a possibility that after a week of this, that I’ve developed a sinus infection, though.
The bigger challenge is figuring out what I should eat, though. It may be that eating dairy is just off the list for a little while; but if it’s permanent I have some new recipes to learn, and soon.
Sounds like you need to do a dairy-fast for a while, especially when pollen or other allergens are highest. And label reading is essential, whey and other dairy byproducts are in some surprising places. After your pollen counts calm down a bit, perhaps you could look in to adding back in the least allergenic type of dairy. That would be goat’s milk, and raw. You mentioned cheese making… chevre is really easy to make and so delicious. Here’s a resource about where to find various kinds of milk http://www.realmilk.com/real-milk-finder/ I think there’s somewhere on that site that goes over the laws for milk for each state too. I hope your day is far more comfortable.