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Nevadan

Gluten Free & Casein

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George, Thanks for posting that link. I have been gluten-free since June. At the time of my DX my Dr. told me to follow a gluten free and dairy free diet. I have been perfectly gluten free, but I allowed myself to have butter (no other dairy). I've been doing pretty well--but after reading a lot of things here about casien, I gave up the butter about 2 weeks ago. It seems to have helped. Always learning something new!

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I don't know but I know that a number of people here are and judging from my positive results from finally giving it up, I'm pretty sure I am, too. It couldn't hurt to give it a try--the way I understand it, the protein is almost identical to the protein in gluten and the immune system can mistake it for gluten. Makes sense.

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What was the link? For some reason it won't work for me.

<{POST_SNAPBACK}>

The link is http://brain.hastypastry.net/forums/showthread.php?t=109007 If you can't get it to work by clicking on it, you might have to copy it into the address line of your browser.

BTW, welcome to this forum - we guys seem to be way in the minority around here so reinforcements are appreciated.

George

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Thank you George, this is a very interesting topic. Do you have any more information on this?

<{POST_SNAPBACK}>

Hi Carrie,

Additional info re casein sensitivities:

Lots of anecdotal reports in various posts here on this forum - you've probably seen most of them.

Dana Korn's book "Wheat free, Worry free" devotes a few pages specifically to casein and conditions such as autism, skitzophrenia(sp?), etc.

Google "casein sensitivity" or "casein intollerance" and you will find 100's of hits.

George

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Hey, this might help someone:

I found out in March ('05) that I'm allergic to all dairy products (whey & casein included) and my allergies showed up so high on the test that my doctor suggested that I might be allergic to beef. I hadn't been tested for meats because I didn't think you could be allergic to them (duh). Anyway - I gave it up for a couple of months then thought that it wasn't making a difference and started eating beef again in July. (BTW, I was diagnosed with Celiac in May.)

So anyway - I'm doing everything I can to prevent being "glutened" but find it happening all of the time. Then I gave up beef and wasn't "glutened" so often. But I still found myself running to the bathroom thinking I'd been "glutened" at least once per ten day period.

Then I was going through some research papers on PubMed (I'm studying Health Ed & Promotion) and found an article on dairy/beef allergies and it said that people who are allergic to dairy & beef also need to avoid gelatin :o

So, I went through all my supplements & candies and gave everything with gelatin in it to my boyfriend.

Haven't been "glutened" since ;) And that was a couple months ago! Wahoo!!

Life is better now. If you are having problems with dairy products, you might experiment with getting rid of the whole cow (gelatin is made from cows) & see if you feel better :)

Good luck!

- Michelle :wub:

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Some gelatin is also made from pork (I think specifically it said pigs ears?). I saw this kind at an organic health food store.

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Hey, this might help someone:

So, I went through all my supplements & candies and gave everything with gelatin in it to my boyfriend.

If you're anything like me, and occasionally crave gummy candy, I know that the health food store does carry a vegan gummy bear. They're expensive, and not available everywhere, but they're out there. (For a while, as I recall, there was a lot of trouble getting a good, reliable vegan gummy candy...)

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Thanks Tiffany!

I know there are lots of yummy things out there still ;) I think I've consumed more Swedish Fish than many people do in their entire lifetime ;)

I have so many food allergies along with the Celiac and intestinal Candida that I finally went to a doctor who specializes in intestinal issues (though he's a general practitioner). I first met with him a little over a month ago and he told me that he will not see me if I continue to eat sugar :o

Sooo... I've been sugar free since Oct. 18th :P (Well, except for this "medical food" called "Ultra InflamX" that has rice syrup solids & fructose in it.) Anyway, I don't crave candy anymore. It's wild.

I'm feeling sooooo much better than before. :)

I am now GFDFSFEFSFBFGFPFGFAFPFPFPFF (gluten free dairy free sugar free egg free sesame free beef free gelatin free pork free grain free alcohol free potato free peanut free & processed foods free) :P heh!

(I'm allergic to dairy, eggs, sesame, beef & gelatin - he added the other stuff.)

I'm feeling *really* good though and am so very glad that I listened to him :)

(He's a real doctor, btw - and teaches at the University of Utah medical school - nutrition classes ;))

(Nice to be back, BTW! I've missed you guys!!)

- Michelle :wub:

Edited by bean

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I'm glad you're feeling so much better! I know it's been tough, and we're glad to have you back!

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i second the gladness on your return michelle :P

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Wow Michelle-that is quite a list!!!!!!!!

Ugh. No kidding Laura ;)

---

Thanks Jen & Tiffany!! :)

- Michelle

Edited by bean

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I have so many food allergies along with the Celiac and intestinal Candida that I finally went to a doctor who specializes in intestinal issues (though he's a general practitioner). I first met with him a little over a month ago and he told me that he will not see me if I continue to eat sugar :o

<SNIP>

I am now GFDFSFEFSFBFGFPFGFAFPFPFPFF (gluten free dairy free sugar free egg free sesame free beef free gelatin free pork free grain free alcohol free potato free peanut free & processed foods free) :P heh!

I'm surprized you don't have yeast-free in there too, with the candida and sugar giving you problems. I know for me if I have any sugar or yeast I'm in for a rough time. I'm guessing you already know about Caprylic acid and Acidophilus. If not I'd recommend you Google those.

Well, I hope I don't have any problems with peanuts or potatoes. That's gotta be aweful to not have any of those. And I thought my list of no-no's was extensive...but now I feel sorry for you :(

As for casein, I'm still trying to figure that one out. I hope I don't have to give up my margarine. What the heck will I do without my only remaining "flavoring"? (I put it on nearly everything, though I do try to keep it in moderation) The ingredients include whey, so I'm guessing casein comes along for the ride in there someplace. Then there's soy...not sure there either yet...

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I'm surprized you don't have yeast-free in there too, with the candida and sugar giving you problems. I know for me if I have any sugar or yeast I'm in for a rough time. I'm guessing you already know about Caprylic acid and Acidophilus. If not I'd recommend you Google those.

Well, I hope I don't have any problems with peanuts or potatoes. That's gotta be aweful to not have any of those. And I thought my list of no-no's was extensive...but now I feel sorry for you :(

As for casein, I'm still trying to figure that one out. I hope I don't have to give up my margarine. What the heck will I do without my only remaining "flavoring"? (I put it on nearly everything, though I do try to keep it in moderation) The ingredients include whey, so I'm guessing casein comes along for the ride in there someplace. Then there's soy...not sure there either yet...

Oh ya - no yeast either. So I guess you could throw in a YF too :P (Wow, that's a lot of letters!)

Getting through without margarine is *easy* Go to your local health food store and pick up some "Buttery Sticks" from Earth Balance. It easily replaces margarine & doesn't taste too different. (Plus, it is healthier!) Actually though, I don't use it very often anymore. I've found that I have a serious affection for sea salt and just sprinkle a bit on my vegetables.

And don't feel sorry for me :) I'm just a work in progress ;) Everything will turn out better than it has ever been before. I am very much looking forward to the future!

Don't let the taste you get a few times a day prevent you from feeling good 24/7 ;) I know (believe me) that it's really hard sometimes to not be able to have "normal" people food - but I can't even tell you how much better I feel now :) I *never* thought I would be able to give up sugar, but after the first 2 weeks, I was fine - and haven't craved it since. Crazy stuff happens if you can hold out a little patience ;)

- Michelle :wub:

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Oh ya - no yeast either. So I guess you could throw in a YF too :P (Wow, that's a lot of letters!)

Ah, ok. Better watch out if you eat alphabet soup :lol:

Getting through without margarine is *easy* Go to your local health food store and pick up some "Buttery Sticks" from Earth Balance. It easily replaces margarine & doesn't taste too different. (Plus, it is healthier!) Actually though, I don't use it very often anymore. I've found that I have a serious affection for sea salt and just sprinkle a bit on my vegetables.

Thanks for the tip :) I'll give that a try, though I didn't see a list of ingredients on the site. I haven't ruled out soy yet so I'm thinking I should avoid it and see what happens. I'm gonna email them.

I used to use sea salt, but nothing compares to RealSalt. The difference is astounding. I can't describe it accurately, but imagine salt that isn't salty, even a kind of "sweet". Food becomes "not bland" - natural flavors enhenced, without the "sting" that typical salt has. At least to me anyway. It also doesn't make me get fluid retention in my legs and feet. When I found out what they do to salt to make the typical table salt, and even most sea salt, I was shocked. Explaining it would take the thread too far off topic though, but I have mentioned it in another thread, and of course there's Google. Basically RealSalt is all-natural salt before man messed it up (RealSalt.com), including the natually occuring iodine. Typical salt is kiln-dried at such a high temperature that trace minerals are destroyed, and it also seems they use a synthetic iodine which happenes to be a byproduct of petrolium. Then there's the bleaching...Little wonder thyroid diseases are at an all-time high...

Don't let the taste you get a few times a day prevent you from feeling good 24/7 ;) I know (believe me) that it's really hard sometimes to not be able to have "normal" people food - but I can't even tell you how much better I feel now :) I *never* thought I would be able to give up sugar, but after the first 2 weeks, I was fine - and haven't craved it since. Crazy stuff happens if you can hold out a little patience ;)

Yes, I know. I haven't tripped over cravings for foods though, and when I find something is off the list, I give it up, period. I can't say that for others in my family however. I guess I got all the will-power, while they got the cravings. None of them are willing to give up anything, not even long enough to see what happens. Just from the symptoms they admit to I know many of them are gluten intolerant, but they think the whole idea is so rediculous they give me quite a hard time about my diet already.

I'm just hoping I don't have to give up more stuff. I wouldn't mind being lima bean intolerant, or asparagus intolerant :) You can keep the okra too.

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Michelle,

What *can* you eat? Are you eating fruits? I was on some kind of strict candida diet for 4 months before finding out about gluten intolerance. I wasnt even eating fruits. It was kinda crazy since I never ate healthy in my life but there I was eating only meat and veggies for 4 months. I never had sugar once....and you're right...the craving for it goes away pretty quickly. I got tested for candida and the results were negative but I tested positive for gluten intolerance (Enterolab) so I figured I was on the wrong diet. :huh:

Anyways, I'm still not 100% and I guess its entirely possible I could have both conditions. How was it determined that you have candida and how were your allergies diagnosed?

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Riceguy: While Earth Balance is fantastic, I have cut out both casein and soy (and feel so much better). If you do, olive oil will probably be your new best friend. I use olive oil on practically everything (used it for my mashed potatoes, for baking, and in place of butter on baked potatoes, on pasta...). It works great, and it's super-healthy (so you can feel good about drizzling fat all over your food :) ). You can also use any other type of oil... palm oil and coconut oil have pretty solid consistensies, I've heard.

And if you need a milk substitute, Pacific Almond Milk is labeled dairy and gluten free, with no soy ingredients on the label. Feel free to PM me if you want any more tips on cutting out dairy and soy.

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Riceguy: While Earth Balance is fantastic, I have cut out both casein and soy (and feel so much better). If you do, olive oil will probably be your new best friend. I use olive oil on practically everything (used it for my mashed potatoes, for baking, and in place of butter on baked potatoes, on pasta...). It works great, and it's super-healthy (so you can feel good about drizzling fat all over your food :) ). You can also use any other type of oil... palm oil and coconut oil have pretty solid consistensies, I've heard.

And if you need a milk substitute, Pacific Almond Milk is labeled dairy and gluten free, with no soy ingredients on the label. Feel free to PM me if you want any more tips on cutting out dairy and soy.

Hmmm...I just checked and the site does mention soy on the home page, so that won't be good if I have to avoid soy. However, since it's non-dairy, vegan and kosher, that should mean no casein, right? My margarine does have whey as well as soy, so at least I could cut the dairy part and see how that goes. As for olive oil, I agree it's very healthy, and tasty too. Though when I use my favorite margarine, it sorta makes oil look boring. I guess the "mouth feel" of margarine is the largest difference, since it's thicker.

I've been toying with the idea of trying to whip up my own "margarine" stuff, like with olive/canola/corn oil and guar gum or something. Probably won't work otherwise they'd be making it.

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