Lactose Or Casein?

[eleep]

I've definitely had reactions to whole milk ricotta and that Kraft shake-on cheesy powder -- I made some rice pasta with the powder as a "comfort meal" -- hah! Some comfort -- this is actually why I'm awake at 4 in the morning tight with tension and taking trips to the bathroom.

But I've also been eating occasional dairy and not seemed to react -- including the morning milk in my coffee, ice cream, yogurt (I know that could indicate that this is a lactose thing) and small amounts of cheddar, edam and parmesan cheese.

Does anyone have any ideas about why I'm reacting to some dairy but not all? Even though I haven't reacted to the other stuff, should I cut it out anyway? Might this get worse or (I hope) go away?

[kimjoy24]

I have a similar reaction with lactose/casein. I tested postive for both, however, when I went on the Specific Carbohydrate Diet (before I was tested), I discovered that I could tolerate almost all cheeses (especially the hard ones), and butter. However, cream in sauces and desserts would give me a reaction. I've actually read that even though parmesan is one of the hardest cheeses, it actually has more lactose or casein than some of the softest cheese, which I was surprised to hear. Maybe I don't react to it because in general you use parmesan in smaller quantities?

All I know is that I do continue to eat cheese almost on a daily basis with no obvious ill effects. Because I had severe malabsorption issues when tested, I have some hope that my gut may heal enough for me to be able to handle milk/ice cream in small quantites, as milk is found in so many mixes, prepared gluten-free foods, etc. There's a lot of medical debate, but I believe the general consensus is that lactose intolerance isn't like gluten in that you are not further damaging your gut by ingesting lactose, with or without a reaction. But of course, each individual has to decide for themselves what they are comfortable consuming.

For now, I stick to dairy-free dark chocolate, as I prefer it to creamy milk chocolate anyways.

I've consumed one of the varieties of Kraft powdered cheese without any known reactions.

[GlutenFreeAl]

How long have you been gluten free?

Did you react to dairy before going gluten free?

[eleep]

I've been gluten-free since February 10th -- so, one and a half months -- although my diet had been fairly low-gluten beforehand and my blood results were inconclusive -- which I'm taking to mean that I'm at the "intolerance" level rather than full blown celiac. Most of my symptoms seemed to me to be neurological -- although I've now really come to understand the difference between bodily and mental symptoms a lot better -- the difference has really been dramatic, I've started to gain weight for the first time in my life, I'm focusing better, I have a whole lot of energy and my emotions have levelled off a whole lot.

I did react to some dairy before -- although I can't quite say whether it was the same as my gluten reaction or not -- and in those cases it generally was something like mozzarella or ricotta (now I feel dumb -- should have remembered that!). My symptoms last night weren't as bad as with the gluten -- less physical pain, definitely running to the toilet, no brain fog -- but I was locked up with tension and anxiety all night and a little over-emotional -- which, before I realized was coming along with GI distress I'd assumed was just psychological.