Jump to content
  • 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):

The Casein Topic


gointribal

Recommended Posts

gointribal Enthusiast

If I think I have a problem with casein what tests should i ask my dr to do? Also should I go see a GI dr to get these tests done? My drs have not been too helpful and my insurance runs out in about three months :(


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



Celiac.com Sponsor (A8-M):



Rachel--24 Collaborator

I'm not aware of doctors testing for casein intolerance. You can test through Enterolab or York or Great Smokies I believe. I could be wrong but thus far I havent heard of any doctor testing for it. They will test for lactose intolerance though.

Felidae Enthusiast

We don't have any tests for casein intolerance in Canada (that I know of) and I can't afford those labs such as York. So you can strictly eliminate all dairy from your diet and then after a few weeks try to reintroduce it. For example, most hard cheeses don't have any lactose, so if you eat some hard cheese and react it is likely to the casein.

gointribal Enthusiast
We don't have any tests for casein intolerance in Canada (that I know of) and I can't afford those labs such as York. So you can strictly eliminate all dairy from your diet and then after a few weeks try to reintroduce it. For example, most hard cheeses don't have any lactose, so if you eat some hard cheese and react it is likely to the casein.

I've been thinking its a lactose problem but my blood test were negative. I've done the lactose free milk and I got sick, so then I thought it was just a milk allergy. So whats the difference between a milk allergy and a casein intolerance? I am so lost!?!?

gointribal Enthusiast

what cheese is gluten free and lactose free? Any at all?

Felidae Enthusiast

Most cheeses are gluten-free. But in Canada we have one large manufacturer that won't guarantee any of their dairy products gluten-free. Most swiss cheeses and some gouda's are lactose free. A milk allergy, like any true allergy will cause an anaphalaxis reaction, such as hives, breathing diffuculties and so on. A casein intolerance like other intolerances may cause digestive problems, such as diarrhea, constipation, nausea, etc. I had midterms so I haven't been on here for awhile, sorry for the delayed response.

ebrbetty Rising Star

I just had a blood test for milk/casein allergy..came back neg.


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



Celiac.com Sponsor (A8-M):



jenvan Collaborator

If you want to order testing and are willing to pay some, great plains labs did my casein/intol testing. My insurance, anthem, paid for part of it also.

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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    5. - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

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

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...