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

Lactose, Dairy Intolerant? What About Raw Dairy?


langone7

Recommended Posts

langone7 Apprentice

I went on a two week trial of absolutely no dairy.  I had some kettle corn with butter on it and I had a bad reaction that next day, i.e. my acne returned, extra bloating, and very irritable   I love cheese...  Does anyone have experience with raw dairy milk and raw cheese?  And do you have a reaction to that?  Also, if so, has anyone tried sheep or goat milk/cheese?  Have you had a reaction to that?


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



Celiac.com Sponsor (A8-M):



langone7 Apprentice

I am also slightly allergic to yeast according to my poke allergy test.

shadowicewolf Proficient

Lactose is in milk and lower amounts of hard cheeses, doesn't matter if it is raw or not i believe. :unsure:

 

Here is more on lactose:

 

Open Original Shared Link

nicolebeth Apprentice

I believe that I'm actually casein intolerant. So, lactose levels don't matter. But, I seem to tolerate a little goat cheese and feta. But, if I try to push it, I'll feel unwell. (Cow's milk products seem to cause my skin to break out, too.) I used to think that I tolerated goat and sheep products better (and I probably do), but I seem less and less able to have much of them. Oh--butter is great (another sign that it could well be casein, rather than lactose). I would just do a trial of one thing at a time and see. I don't have experience with raw; I've never been that interested in having dairy to seek it out as an option.

foam Apprentice

You can easily test for Milk protein and Lactose. and which is what.

 

1) Vintage cheese has no lactose

2) Greek Yoghurt has no Lactose

3) Goat Milk has A2 milk protein

4) Goat milk has lactose

5) Cow milk has A1 and A2 protein

6) Cow milk has Lactose

 

If you don't get sick on sour Yoghurt's or vintage cheese it's lactose, especailly if you get sick on Goat milk. If you get sick on Yoghurt and Vintage cheese it's milk Protein, if you don't get sick on Goat yoghurt then it's Cow protein (A1). Highly unlikely you will be intolerant of A2 protein unless you have a really bad permeable gut.

 

Or you can just do like me and only have cultured soy milk (yoghurt or drink). Solves every problem including soy protein intolerance.

rlw200 Newbie

If you are lactose intolerant, you want to know the precise content of lactose in foods. Not all dairy have the same lactose content.

Just google "lactose content of foods". There a a few very convenient online database for you to search and sort lactose values in common foods.

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.