Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Dairy Free Questions...
0

7 posts in this topic

I've been putting off going dairy free since my celiac diagnosis early last year. gluten-free alone has improved my symptoms drastically but still have the occasional tummy upset, gas, headaches, etc. I have strong suspicion that issue is dairy but not sure why giving it up seems so much more daunting than going gluten-free to me. My biggest question is how careful do you have to be with dairy? Is cross-contamination an issue like it is with gluten or is it ok to have small amounts? I know many with lactose issues can tolerate small amounts or certain types of dairy. I bought almond milk this week and plan to give it a shot but hoping I don't have to also give up foods that have small amounts of milk as an ingredient.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I don't think there is a straight answer to this - you will have to go by 'feel'. Some folks don't have a problem with dairy, some can tolerate a bit. Myself, I have half & half in my coffee and cheddar now & then, sometimes homemade veggie dip with plain yogurt. Too much dairy can give me a similar reaction to gluten. I don't worry about cross contamination - but that's just me.

0

Share this post


Link to post
Share on other sites

I think I've just figured out that I need to be trace-dairy free too, as most of the foods I've been eating that I seem to not feel well after don't guarantee dairy free status. Of course, chips and chocolate might just not be making me feel well anyways...

0

Share this post


Link to post
Share on other sites

I'm even more sensitive to dairy than to gluten, if that's possible. So everybody is different.

And while I don't find it harder to avoid, it is much tougher on me emotionally. After a few years down this path, I don't really miss gluten (something as a former bread and pasta addict I never would have thought possible). I don't miss milk (I actually prefer almond milk) or ice cream (I love coconut milk ice cream), but I still deeply miss cheese. Every day. Several times every day. There is just no good substitute.

But, it does get easier with time.

0

Share this post


Link to post
Share on other sites

I agree with chamomilelover. I, too, am more sensitive to dairy than to gluten (at least, it seems that way) and it has been much harder for me to give it up, mostly because I love it so much and was eating a lot of it before I realized I needed to stop.

My problem is with casein, which means I can't have any dairy from a cow. But, I can have dairy from goats and sheeps. I really enjoy the goat cheeses, because I have always preferred sharp cheeses. Have you tried goat cheese and not been satisfied? I eat goat cheeses nearly every day and with the substitute "milks" and their associated products (coconut milk ice cream is my favorite, too), I have been able to keep these dairy-type products in my diet. Although, I wish they were all enriched (especially the ice cream), as I do miss the calcium I was getting from real milk products. The only time it really is a problem is when I am away from home, because most restaurants and ice cream shops don't carry these non-dairy substitutes. And, it just seems like all the yummy stuff on every menu is either made with butter, served in a cream sauce or has melted cheese on top - even when it is gluten free.

To the original question, it's very easy to determine whether or not you need to eliminate dairy from your diet. See an allergist for a full allergy panel. This can be done as a blood test (no need for that skin patch stuff) and can test for all food and environmental allergies. One tube of blood and a few weeks later, you will have your answer. A lot of pharmacies with walk-in clinics offer this panel, if you are not working with an allergist. Or, you can just eliminate dairy from your diet for a few weeks and then re-introduce it to see if you notice any reaction. I recommend the test, because sometimes our brains can trick us into attributing our symptoms to something else, especially if the symptoms mean you have to give up eating something you really enjoy.

0

Share this post


Link to post
Share on other sites




I'd say do a trial first: avoid as much dairy as possible for a couple weeks and see if it makes a difference. If no, then it might be something else. If yes, try reintroducing a few things like a little cheese or yogurt and see how you feel. If it it makes you feel like crud, then I'd say you've got yourself a dairy problem.

I'm also casein intolerant, but i can't handle ANY dairy, including goat and sheep. Every so often I can stomach a very small amount of goat/sheep cheese (like, a finger-tip's worth), and trace amounts aren't as much as an issue as gluten or soy (my nemesis), but I'm sure staying away from it as much as humanly possible makes a big difference in the long run.

I live off almond milk. Earth Balance makes great dairy free margarine that is close enough to butter for me, Cheese is the hard part. I miss it sooooo muuuch!

good luck!

0

Share this post


Link to post
Share on other sites

I'm even more sensitive to dairy than to gluten, if that's possible. So everybody is different.

And while I don't find it harder to avoid, it is much tougher on me emotionally. After a few years down this path, I don't really miss gluten (something as a former bread and pasta addict I never would have thought possible). I don't miss milk (I actually prefer almond milk) or ice cream (I love coconut milk ice cream), but I still deeply miss cheese. Every day. Several times every day. There is just no good substitute.

But, it does get easier with time.

Dairy is very hard on my system so I stay clear of it as best as I can. Maybe some day it won't be so bad but for now I am so sensitive to so many things.
0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,099
    • Total Posts
      920,354
  • Topics

  • Posts

    • 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!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,134
    • Most Online
      1,763

    Newest Member
    Alinapep
    Joined