Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Casein In Breast Milk


fixerch

Recommended Posts

fixerch Newbie

I have been breast feeding my daughter for 3 months and have had an unusually high number of clogged milk ducts. I'm drinking Herbalife "Nutritional Shake Mix" and "Ensure" three times daily, both of which list Casein or "Milk Protein Concentrate" as a main ingredient. My question is can this intake of large quantities of Casein make my own breast milk coagulate and clot more easily and therefore lead to this high number of clogged milk ducts? This is an important question for me because I want to continue to breast feed but the clogged ducts, engorgement and resultant Mastitis makes it very painful and difficult. My other question is how much if any Casein might my baby be receiving through my breast milk? Her father has a Gluten and Casein allergy and she has shown some allergic reactions to Cow's milk the couple of times she was unfortunately given formula. Any other ideas on diet and clogged milk ducts are welcomed!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



dandelionmom Enthusiast

I haven't heard of that. Check out kellymom.com for good breastfeeding advice. When I had clogged ducts it was usually because I wasn't nursing enough or drinking enough water. Good luck with the breastfeeding! My (3rd and last) baby is almost weaned and I have to say I'm actually going to miss nursing!

ItchyMeredith Contributor

I am so sorry about the mastitis and the clogged ducts! OUCH! Those can be painful. I don

Generic Apprentice

Another thing that can cause mastitis is a too tight fitting bra. Just a thought.

Pattymom Newbie

There is some research showign diet related to repeated plugged ducts, particularly high fats and low iron. Lecithin supplements have shown to be helpful in reducing the ducts in these cases. I know several moms that this made a huge difference for. other common causes are tight bras, baby carrier straps, and changes in your nursing pattern which leave milk in the ducts to thicken. Trying to nurse more frequently and use a a pacifier less, if you use one, can sometimes help. I had horrible repeated plugs with my first baby, the lecithin did help, but I also got pretty good at treating them and stopping them from turning into mastitis which is miserable.

A treatment that works for lots of moms is heat, as hot as you can stand, on the plug. AFter heating it, massage, ro hand express from behind the plug all the way down to the nipple, essentially trying to express the plug. sometimes the milk can look yellowish or thickend and stringy, which is safe for the baby if a little yucky. For heat I liked to use a rice sock--a cup of rice in a sock, knot the top, and microwave it until hot. I had a big one, and a little one made from less rice in a toddler sock which I could tuck into my bra. Also trying to position the baby so his nose in facing the plug increases the suction over that duct. That's in my books, can't say I was always able to try it. required some nursing gymnastics at times.

I hope your issue resolves, I think with my son they got much better aroudn 4-5 months, and I'm really glad I didn't give up, though some nights with mastitis were miserable.

Good Luck,

Patty

Kibbie Contributor

I nursed my daughter for a little over a year and typically my causes for blocked ducks (the 3 times I had them) were from nursing in the same position all the time. Once I switched it up for feedings I didn't have a problem anymore. I was told the more positions you use and making sure you have nursed completely (the baby has drained you) the less likely you are to have clogs.

Are you nursing in different positions:

Side laying

Sitting in a chair feet/legs across from you

Sitting in a chair feet/legs along your side .

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

    2. - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

    3. - Scott Adams replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fruits & Veggies

    4. - Scott Adams replied to yellowstone's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Cold/flu or gluten poisoning?

    5. - Scott Adams replied to hjayne19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Screening

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,091
    • Most Online (within 30 mins)
      7,748

    Condon
    Newest Member
    Condon
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
    • Scott Adams
      Your satiation is challenging and a common dilemma for those with celiac disease or non-celiac gluten sensitivity: distinguishing between a routine viral illness and a reaction to gluten exposure. The overlap in symptoms—fatigue, malaise, body aches, and general inflammation—makes it nearly impossible to tell them apart in the moment, especially with a hypersensitive system. This ambiguity is a significant source of anxiety. The key differentiator often lies in the symptom pattern and accompanying signs: gluten reactions frequently include distinct digestive upset (bloating, diarrhea), neurological symptoms like "brain fog," or a specific rash (dermatitis herpetiformis), and they persist without the respiratory symptoms (runny nose, sore throat) typical of a cold. Tracking your symptoms meticulously after any exposure and during illnesses can help identify your personal patterns. Ultimately, your experience underscores the reality that for a sensitive body, any immune stressor—be it gluten or a virus—can trigger a severe and similar inflammatory cascade, making vigilant management of your diet all the more critical. Have you had a blood panel done for celiac disease? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Your situation highlights a difficult but critical crossroads in celiac diagnosis. While your positive blood test (a high TTG-IgA of 66.6) and dramatic improvement on a gluten-free diet strongly point to celiac disease, the gastroenterologist is following the formal protocol which requires an endoscopy/biopsy for official confirmation. This confirmation is important for your lifelong medical record, can rule out other issues, and is often needed for family screening eligibility. The conflicting advice from your doctors creates understandable anxiety. The challenge, of course, is the "gluten challenge"—reintroducing gluten for 4-6 weeks to make the biopsy accurate. Since your symptoms resolved, this will likely make you feel unwell again. You must weigh the short-term hardship against the long-term certainty of a concrete diagnosis. A key discussion to have with your GI doctor is whether, given your clear serology and clinical response, would be getting a diagnosis without the biopsy.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.