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A Question For Those Of You With Dairy/lactose Intolerance
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I am still in the beginning stages of finding out if I am celiac or not. However, my question is about dairy. I have always known that I am lactose intolerant but have been able to eat some things without "apparent" consequences. If I'm going to eat pure milk products or processed cheeses then I take Lactaid and I'm usually ok. For those of you with dairy intolerances, do you find that taking Lactaid prevents your symptoms or do you have to avoid all dairy all together? I never really thought that some of my other symptoms could be related to the dairy I was ingesting that just weren't causing the very noticable reactions. Any opinions would be appreciated!

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My first thought is that you probably won't know what reaction is what until you have the celiac question sorted out.

An intolerance to milk protein, casein, can give similar symptoms as celiac, so once you are gluten free it's easier to see if that's the case. The way to test it is to see how you react to dairy products that have little to none lactose, like hard cheese. I'd think that if you eat hard cheese and take a couple Lactaids and still get a reaction, that you need to avoid dairy all together. But if you only react to stuff with lactose in it then you'll probably be fine with moderate amounts of dairy accompanied by Lactaid. BUT if you are still eating gluten, you won't know for sure what you are reacting to!

Also, if you have celiac, you can be temporarily lactose intolerant, in which case it might change once you've gluten free long enough for your intestines to heal.

Pauliina

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I am lactose and casein intollerant so I cannot have any dairy products. My youngest son is only lactose intolerant - we did a food test/challenge and the lactose pills helped him, his other problems we have not been able to fully identify because he still eats many lactose containing foods away from home.

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When I first took dairy out of my diet, I could still eat a little of it with lactase pills and be okay for the most part. I would only do this if I had to eat out for any reason. Instead of dairy, I used soy cheese which has casein in it. I was okay with that at first. However, when I started eliminating other foods that caused me problems, I found that my system was more sensitive and that I couldn't eat any dairy or casein even if I took lactase pills. I think it is because my body can now tell me when any little amount of problem food is injested since it is not having to deal with all of the major intolerances like gluten. My body probably was so busy dealing with the big problems related to gluten, etc. that it didn't have the energy to worry about the "smaller" intolerances.

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For years I thought I was just lactose intolerant. That's what the Dr. told me. I stopped drinking milk and felt better. I thought I could handle a little milk cooked in something. Thought I could eat cheese. Then at age 46 I had an allergy test done and found out I was allergic to milk and 2 other foods. I can not have any dairy at all now. Not even a speck. Seems when I was eating it all the time, I didn't realize how sick it was making me. Only when I totally stopped it did I feel better. Now I can't handle any at all.

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I have always known I was a little lactose intolerant even before the Celiac disgnosis. My doc says it is possible that intolerances differ. Taking Lactaid has never helped me. If I have milk on an empty stomach I suffer, for instance having a bowl of cereal for breakfast. But cheese, milk, etc. with meals throughout the day doesn't bother me.

Here is something strange, since going gluten free my lactose intolerance has gotten worse. My doc said it's only coincidence.

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    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
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