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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Relationship Between Gluten And Milk Intolerance.
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7 posts in this topic

Ok, this is NOT about the "temporary" lactose intolerance caused by damaged villi from Celiac, but a different question entirely.

They say milk does not contain gluten, and that even when cows are fed wheat it does not pass through to the milk.

And yet, at least some researchers (and many parents) believe that gluten DOES pass through into HUMAN milk.

In practice, it seems some breastfed babies react to gluten in their mothers' diets, and others don't show signs of Celiac until gluten is introduced directly.

That got me thinking -- is it possible that some people who have Celiac react badly to milk because of wheat in the cows' diets, and other people who have Celiac simply don't react to whatever trace of gluten might be in the milk?

Has anybody ever really studied gluten in cow's milk, or has it just been assumed all this time that it doesn't pass through? Does anybody have even anecdotal stories (I can drink milk from my grandpa's farm because he only feeds corn to his cows, but not from the dairy across town because they feed wheat...)?

Am I just totally out to lunch wondering about this? (I usually do fine with milk, by the way.)

-Elizabeth

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If you're gong to follow that line of thinking than you will also have to give up eating chicken, pork, beef, turkey and pretty much any other meat product that might have been grain fed. Wouldn't it stand to follow that if milk is tainted the animal's meat would be as well?

But most commercial milk cows are not fed wheat rye or barley grains anyway; that would be a very expensive diet. Most of them are probably eating corn hay and soy products.

Ok, this is NOT about the "temporary" lactose intolerance caused by damaged villi from Celiac, but a different question entirely.

They say milk does not contain gluten, and that even when cows are fed wheat it does not pass through to the milk.

And yet, at least some researchers (and many parents) believe that gluten DOES pass through into HUMAN milk.

In practice, it seems some breastfed babies react to gluten in their mothers' diets, and others don't show signs of Celiac until gluten is introduced directly.

That got me thinking -- is it possible that some people who have Celiac react badly to milk because of wheat in the cows' diets, and other people who have Celiac simply don't react to whatever trace of gluten might be in the milk?

Has anybody ever really studied gluten in cow's milk, or has it just been assumed all this time that it doesn't pass through? Does anybody have even anecdotal stories (I can drink milk from my grandpa's farm because he only feeds corn to his cows, but not from the dairy across town because they feed wheat...)?

Am I just totally out to lunch wondering about this? (I usually do fine with milk, by the way.)

-Elizabeth

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If you're gong to follow that line of thinking than you will also have to give up eating chicken, pork, beef, turkey and pretty much any other meat product that might have been grain fed. Wouldn't it stand to follow that if milk is tainted the animal's meat would be as well?

But most commercial milk cows are not fed wheat rye or barley grains anyway; that would be a very expensive diet. Most of them are probably eating corn hay and soy products.

I don't know, I'm not really thinking of giving up milk at this point. I have enough other dietary issues to deal with. I'm not sure it would follow that it would end up in meat if it ends up in milk. I was just curious about whether it had actually been studied. I'm just trying to figure out why it would pass into human milk but not cow's milk. I wonder if it's just an assumption.

I think my chicken feed contains wheat, but I don't have any trouble with eating their eggs. :)

My uncle has a farm and raises wheat and cattle (not dairy). He grass-raises them but sometimes will finish them on his own wheat that he raises instead of buying commercial feed.

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I do agree with you on this issue. I do have problems with meat sometimes. Especially pork in this area where a lot of farmers feed wheat and old bakery items to their hogs.

We had a patient who needed a few units of blood. Not problem but as I looked over her allergies, a lot of common foods, I suggested to the doctor that he order something in case she reacted to the blood. He laughed at me because no way did that pass over into the blood but he did but in an order. A few minutes after we stated the blood she had an allergic reaction. Like I told the doctor the donor of the blood probably ate at least one of the items on her allergy list. My suggestion saved her life. I was right and he learned a very valuable lesson. At one time washing the germs off your hand was thought to be senseless.

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tough to do any lit searching for this because the terms are so commonly used together.

Might be worh trying the Elisa gluten home test kit.

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I believe that gluten in breastmilk is caused by mom's leaky gut, as proteins should be hydrolyzed prior to circulating in the body and thus ending up in breastmilk. Levels of nutrients in breastmilk are mostly the same as whatever is in mom's blood (exception being most minerals which are generally steady in breastmilk unless mom is severely deficient). So if one drank milk from a cow eating wheat with a leaky gut then there could be wheat proteins in the cow's milk. So if cow's get leaky gut, I would guess yes this could happen.

I would also guess that this would be less likely to cause issues with meat since it is bled.

Emily

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Emily --

Interesting hypothesis. It sounds logical and it would be a great thing to research.

It all makes me wish I had any aptitude in biology. I'd love to research it. But biology is the only class I've ever had that I had to struggle to get a C... honestly, all microscopic things look pretty much the same to me. ;)

-Elizabeth

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    • Weird Reaction
      Hi Cristiana, You are quite right, there could be something wrong with the batch. I have often wondered this myself when I've had symptoms. A lot of manufacturers recall products when they find contamination issues, I often wonder though, how many products 'sneak' under the radar and no-one knows for sure; it could be the reason why so many of us wonder what we did to get 'glutened'. 
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    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
    • Weird Reaction
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