Researchers Hunt Potential Celiac Disease Risk Factors in Children

My spidey-sense says to pay attention to this article... but also that they do not have some of those suppositions correct: there are other factors for which they are not accounting.  I cannot wait to hear about the followup study! 

My concern is that people will take this to heart, when in reality it’s simply the start. We need a lot more participants to be able to actually link some of these things.

I have observed a common disease association: infants & young children born with milk protein intolerance are frequently also diagnosed with IBS and or celiac disease. 

I'm not surprised about the skim milk problem.  The lower the 'fat' content in dairy, the greater the severity of intolerance present itself.

I have milk protein intolerance and cannot consume a drop of skim or regular milk.  Yet, I can add heavy cream to sauces or biscuits without a reaction.  Buttermilk was not bad either until the enlightened minds at the dairy plants decided it would be healthier to mix it with low fat (1.5%) milk.  Now the buttermilk is untenable as it has been polluted with a high milk protein additive.

I fit this profile somewhat...had ear infections from the time I was born until about age 20, and as you can imagine was on antibiotics almost constantly. Started having celiac disease symptoms in my 20s, was not diagnosed until I was 46.

17 hours ago, Guest Laura said:

I have observed a common disease association: infants & young children born with milk protein intolerance are frequently also diagnosed with IBS and or celiac disease. 

I'm not surprised about the skim milk problem.  The lower the 'fat' content in dairy, the greater the severity of intolerance present itself.

I have milk protein intolerance and cannot consume a drop of skim or regular milk.  Yet, I can add heavy cream to sauces or biscuits without a reaction.  Buttermilk was not bad either until the enlightened minds at the dairy plants decided it would be healthier to mix it with low fat (1.5%) milk.  Now the buttermilk is untenable as it has been polluted with a high milk protein additive.

I just DO NOT UNDERSTAND what the dairy industry's (as well as the general public's) obsession is with NON-FAT and LOW-FAT dairy. When I'm buying yoghurt, I always purchase the highest fat content I can find.  And every time at brand gets launched that offers a higher-fat option, that option disappears within 6 months!  It's INFURIATING to have to deal with having to explain to people (who do not listen) that lower fat content DOES THE OPPOSITE OF WHAT YOU THINK IT DOES!