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Casein


elfkin

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elfkin Contributor

Well, my son is having symptoms of more food allergies and such. He has been gluten-free for over a year (strict gluten-free). I am wondering about casein. To eliminate casein, do you just remove dairy? Does everything that says dairy on the ingredient list have casein? Can casein be in something if it doesn't say dairy on the ingredient list? I would like to do a dietary challenge, but I am unsure how to remove all casein from the diet. What is casein in and how do I find it? Does it contaminate things like gluten does?


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dlp252 Apprentice

Casein is a protein that is in all dairy products, including goat milk, although there is some thinking that the protein in goat milk is different enough so as not to cause problems...right now I'm avoiding it all. Here is a list that I carry with me of ingredients to avoid [note: I had this combined with an ingredient list for gluten-free stuff so some of this may have been from that, but if your son is avoiding gluten, it would still be something to look for]:

ammonium caseinate

artificial butter flavor

butter

butter fat

butter oil

butter solids/fat

buttermilk

calcium caseinate

casein

caseinate

cheese

condensed milk

cottage cheese

cream

cream curds

custard

delactosed whey

demineralized whey

dry milk

dry milk solids

evaporated milk

flavoring (this may contain milk (or wheat) products, so make sure it is dairy free)

ghee

goat's milk

half-and-half

hydrolysates

hydrolyzed casein

hydrolyzed milk protein

iron caseinate

lactalbumin

lactalbumin phosphate

lactate

lactic acid

lactoferrin

lactoglobulin

lactose

lactulose

low-fat milk

magnesium caseinate

malted milk

margarine (this may contain milk products so make sure it is dairy free)

milk

milk derivative

milk fat

milk powder

milk protein

milk solids

natural flavoring

nonfat milk

nougat

opta

potassium caseinate

powdered milk

protein (this ingredient could be milk protein so check to be sure)

rennet casein

Simplesse

skimmed milk

sodium caseinate

sour cream

sour cream solids

sour milk solids

whey

whey powder

whey protein concentrate

whey protein hydrolysate

whole milk

yogurt

zinc caseinate

kabowman Explorer

Casein is the milk protein - have you just tried to eliminate the lactose first? That is not uncommon and if that is not enough, then eliminate ALL dairy. Try the lactaid pills and if those help his symptoms, it is probably just lactose and not a casein problem. Much easier to deal with.

If he can handle soy, he can still have margarine - just look for any milk products. I think I used to use Fleishmans Light. There are others on the board that are more current with which margarines don't have dairy...I gave all that up over a year ago so my memory is going.

Carriefaith Enthusiast

I am casein free. Here is a list of some foods that may have casein other than the obvious:

margerine (whey)

boost (whey)

potato chips

candy

wine

gluten free baked goods

rice crackers

medication

restaurant food

flavored nuts

popcorn (almost always had butter, look for all natural popcorn with no butter added).

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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