Casein Intolerance

[Matilda]

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[Kasey'sMom]

I used to make homemade yogurt before I started having a problem with dairy. Now I'm resorting to taking a probiotic but I'm hopeful I'll be able to re-introduce dairy as well.

For my starter I used plain, organic, yogurt. I always used organic whole or 2% milk. The whole milk makes a little thicker yogurt product. I just love the mild taste of homemade yogurt. We even used yogurt as a replacement for sour cream. My yogurt wasn't as thick as store bought yogurt but it didn't have gelatin or stabilizers, just milk.

[Guest gfinnebraska]

Yes, I couldn't eat dairy before going on the SCD. I used soy milk: Silk brand, vanilla. It was GREAT on cereal, etc. Since being on the SCD, I can eat dairy all I want with no problems.

[tarnalberry]

I'm wondering, hopefully. I'd love to get back to cheese and yogurt.

Has anyone with casein intolerance related to their gluten intolerance/celiac disease had it go away with time? I've heard about lactose intolerance resolving as you heal. I had Enterolab tests showing casein intolerance, so it's particularly casein I'm asking about.

Also, has anyone had any luck switching to goat or sheep milk products? Dr Fine of Enterolab doesn't recommend this, I know, but I'd really like to hear your experiences.

My yohurt-making machine should be arriving tomorrow, and I think I've decided to try well-fermented yogurt for all those good bacteria. I'm a little doubtful, because I had such unexpected improvement in hayfever and other allergies when I stopped dairy products that I'm very sure cow's milk isn't good for me.

<{POST_SNAPBACK}>

If it's a true casein intolerance, it's because you don't produce the enzyme to break down that protein, and no, that doesn't change. Some people may find they don't do well with the protein for other reasons that may change, so perhaps you'll do better with it after your gut fully heals.

Whether goats/sheeps milk will work better for you or not depends on the problem. Goats milk and sheeps milk still contains casein, but it contains a different ratio of casein subtypes. (There's more than one type of casein protein, even.) Some people are sensitive primarily to one or two sub-types, and the ratio is fairly different between cows and goats milk, so some find they can tolerate some goats milk. The only thing you can do is try it out to see how it works for you.

As for yogurt - the bacteria do not do anything to the protein, so if it's a casein intolerance, yogurt will be no different from milk or cheese.

[Guest BellyTimber]

Future Horizons, Inc based in Arlington, TX published a book by Lisa Lewis in 1998 titled "Special Diets for Special Kids".

Every recipe described is gluten-free and CF and there is a way of making cheese from cashews or tahini ascribed to one Beth Crowell (haven't tried it out myself).

Most of the recipes in the book are not that childish.

HTH

[Claire]

Don't want to rain on anyone's parade but I have posted here before something on the casein issue that may be significant for celiac disease people

The protein casein has a molecular structure almost identical to that of the wheat protein gluten.

As out bodies often misread our cells as 'foreign' because of a similarity to the makeup of the gluten or some other substance being ingested - it seems possible that the body could mistake casein for gluten and subsequently trigger the autoimmune response that is the outcome of this mimicry.

This is vitually unexplored ( I think) but I know that some doctors say to take away casein if you need to take away gluten.

For what it's worth. Something we can all research. Claire