Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Question For People With Casein Intolerance As Well As Celiac...
0

7 posts in this topic

I thought I was having lactose intolerance issues to milk only, so I started on Lactaid milk, and was still having issues. I dropped the milk out in favor of Silk almond milk this morning, and my issues are already gone. As far as I know I can eat cheese, butter, cream, etc with no issues. Can I have a casein issue and it only effects me with straight milk? Has anyone else stumbled on this?

0

Share this post


Link to post
Share on other sites


Ads by Google:

If it was casin, I believe all of those would effect you. Thats how my understanding works.

2

Share this post


Link to post
Share on other sites

That's what I thought as well, but all symptoms I had when on even the Lactaid milk disappeared even after just one day with it. I feel like a new man. It's really bizarre...

0

Share this post


Link to post
Share on other sites

I personally eat butter just fine. The problem is when I start eating more than just a very little cheese. I think that casein is worse in things like milk and cheese, and is minimal in butter (a fat).

0

Share this post


Link to post
Share on other sites

My daughter has both a casein and a whey intolerance.  The whey is the liquid, the casein is the solid.  Hard cheeses would have next to now whey in them, but milk has plenty,

0

Share this post


Link to post
Share on other sites




My daughter has both a casein and a whey intolerance.  The whey is the liquid, the casein is the solid.  Hard cheeses would have next to now whey in them, but milk has plenty,

 

I have never heard the difference between casein and whey being liquid and solid. However, whey and casein are separate things but both are proteins in milkd.  I've read articles that seem to be calling whey casein and vice versa. The wikipedia article on lactose intolerance says that lactose is water soluble but not fat soluble, so it's not found in high quantities in things like butter.

 

I've heard that ghee (if made extremely carefully) is supposed to have no casein, but consists of whey as well as fat. You can also buy whey (not sure how pure) for body building powders and such. You could test eating whey only and see what happens. I've known people with whey allergies specifically.

 

However, I suspect that the broken down lactose is still bothering your system. A little reading and I found that lactose breaks down into glucose and galactose. Galactose seems to only come from milk, and of course, as in digesting anything it seems, there's some sort of transport mechanism for both absorbing glucose and galactose, which will likely be damaged.

Any brand of lactose free milk I've seen just has lactase added to it, so that the lactose is already broken down. This is not the same as in pure dairy fat because the lactose will have never been there in the first place, (I don't think) so you don't have to worry about glucose or galactose in them.

http://www.ncbi.nlm.nih.gov/books/NBK22210/ there exist diseases where the intestine can't absorb glucose or galactose, so it seems entirely plausible for celiacs to have issues with this too.

(aside, 10% of the population have glucose digestion issues???!)

 

I had diarrhea issues with lactose free milk too (and I never had D with any sort of regularity before being gluten free, so it was pretty obvious it was the milk), although I strongly suspect I have issues with all dairy too. Body temp fluctuations, feel like I'm almost getting sick, swollen dry tongue, but I'm not about to test that with absolute certainty anytime soon as I'm still restricting my diet more as I still don't feel better.

0

Share this post


Link to post
Share on other sites

Lactaid works for some people and not others.  It initially worked for me, but eventually I had to eliminate milk, cream, ice cream, frozen yogurt, while still being able to tolerate those foods which were cultured (yogurt), high fat / low lactose (butter) or where the lactose was consumed by enzymes (cheese).  I can now eat all dairy again.

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,684
    • Total Posts
      921,741
  • Topics

  • Posts

    • Hello, I have frequent canker sores (roughly comes back every couple of months). Some blood test results are as following. Component Your Value Standard Range TISSUE TRANSGLUTAMINASE IgG 0.31 Index <=0.90 Index Tissue transglutaminase IgA 0.96 Index <=0.90 Index My doctor said that result is unspecific, and I unlikely have celiac disease, since I do not have other abdominal symptoms. For reference, I do have frequent constipation, excessive gas, frequent canker sore, etc. Do you think an upper endoscopy is recommended? I am a little hesitate considering the risk of this procedure and the fact that my symptoms are not that bad. I appreciate all suggestions.  
    • Hello, I see you posted this a long while ago, and perhaps--I hope-- it's no longer a matter of concern, but I thought I'd mention that shortly before I was diagnosed for celiac's, I had distinct yellow blotches on the corners of my eyelids toward my nose. Some months after I had stopped eating gluten, the yellow gradually went away, and--as it just reappeared now several years later, I googled the issue again.  I am only speculating here, but I do believe it is related to liver problems, which, in turn, are related to celiac's. I don't think liver function tests cover all aspects of liver health. I say this because when I was pregnant I developed a temporary liver condition called interhepatic colestasis of pregnancy (ICP), but my liver function tests had been fine. (The condition is diagnosed based on bile levels in the blood, not on liver function). I discovered upon some research that (of course!) ICP  can be associated with celiac's disease.  My hunch is this-- that celiac's presents two problems to the liver: 1) the malabsorption of nutrients--esp. Vit. K2-- that are vital liver health; 2) since gluten registers as a toxin to the immune system (I think?), perhaps the liver gets overloaded processing so much toxic material. Or perhaps there's some other reason. At any rate, poor liver health and celiac's do seem to be linked, according to a few articles I've found. Anyway, hope your problems are resolved now.  
    • my daughter did stool test from enterolab but this gluten sensitive blood test is from http://requestatest.com/tests/search    
    • OK, was your daughter tested by a doctor or did you do one of these order online stool tests? And the same question goes for your tests. Can you give a link to the company?
    • NO. Approx. 1/3 of the population carries the genes for celiac but that does NOT mean they will ever present with celiac. Only a small percentage of them will. A gene test is really used more to rule out celiac rather than to diagnose it. What I meant was that since your daughter is diagnosed and IF you carry one or both of the celiac genes then there is a greater chance you are celiac or "early stages" especially in light of your symptoms. All 3 of those factors weighed together was what I was referring to.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,685
    • Most Online
      3,093

    Newest Member
    jhc
    Joined