Question About Cheese
Posted 31 July 2004 - 11:49 AM
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Posted 01 August 2004 - 10:35 AM
and you can get tested for:
Casein makes up about 75-80% of all milk protein and is heat stable. That's why it is found in cheese as well. Actually, the casein concentration in cheese can be pretty high (depends on chesse type). Cheese analogs are all based on casein as a protein source.
The reaction to casein is either immediate (IgE related) or few hours/days delayed (IgG, IgA related).
I have the delayed reaction only, and it causes similar symptoms like gluten - bloating, cramps etc., but I noticed some sore throat, chest pain & asthma like reactions as well. Not sure it is all related to my casein intolerance. I'm still in search.
Anyway, the best way to find out more is to get tested.
gluten-free/CF since September 03
Posted 03 August 2004 - 03:03 PM
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Posted 11 August 2004 - 06:53 AM
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