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Milk Sensitivity
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Q: I heard from some source that canned milk can be tolerated as the high temperatures that they heat it at to can it destroys the part of the milk that people are sensitive/allergic/intlolerant to. Can anyone confirm this?

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I have heard just the opposite. Casein is not effected by heat.

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Yes, high temperature denatures proteins - and really, it doesn't have to get that hot - but it's not necessarily the tertiary or quaternary structure (the way the protein molecule twists and folds) that causes the intolerance, but rather the primary structure - the chain of amino acids, a portion of which may be recognized by the body. This primary structure will not be affected at any temperature reached by common sources. Maybe in a biology lab designed for this, but no - it won't make casein digestable by someone who's intolerant to it.

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