Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Crazy Idea Re: Casein Intolerance

Felidae

By Felidae
in Related Issues & Disorders

Recommended Posts

Felidae Enthusiast
Felidae
Posted

I know this sounds crazy, but I am determined to try everything when it comes to cheese. I am eating a little piece of cheese everyday to see if I can build up a tolerance. Just so you know, I would never do this with gluten! I will keep you guys posted as to if my little experiment works.

It must be my science background coming out, sample size of one is pretty bad though. I'm convocating next week with a BSc degree. Yay me.

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

Celiac.com Sponsor (A8-M):


Girl Ninja Newbie
Girl Ninja
Posted

Yay for your degree! Good luck with the cheese. Can that really work?

gfp Enthusiast
gfp
Posted

I would think that if your doing this to try and build up a tolerance to similar proteins using sheeps and goats cheeses... and then add a little casein ...

just my 2c

tarnalberry Community Regular
tarnalberry
Posted

Goats milk and sheeps milk both contain casein - even the forms of casein that are most highly prevalent in cows milk, though at a lower percentage. Still worth a try, but you're not avoiding casein that way. (You might also try buffalo milk cheese.)

eKatherine Apprentice
eKatherine
Posted

It looks like I have no trouble eating goat's milk cheese, but sheep's milk cheese seems to bother me. Try goat's milk cheese. If it doesn't bother you, then just eat it instead.

gfp Enthusiast
gfp
Posted
Goats milk and sheeps milk both contain casein - even the forms of casein that are most highly prevalent in cows milk, though at a lower percentage. Still worth a try, but you're not avoiding casein that way. (You might also try buffalo milk cheese.)

oops sorry, i meant to be specific about cow casein since many people seem to have the issue with cow milk and not goat or sheep.

Summer is here and you have a selection from feta through goats cheeses in salads not to mention the buffalo mozerella ... and many sheep cheeses too ...

mouse Enthusiast
mouse
Posted

I am allergic to casein. But, I can eat hard cheddar goat cheese, but not the regular goat cheese. I don't remember who posted that the hard cheddar goat cheese does not have casein (Rachel?) But, I find that I can tolerate the hard cheddar. Of course I really have it very seldom, like maybe once a month.

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

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted

I seem to have a mild allergy to all dairy except cheddar cheese. Don't know why that is, maybe because of the aging. I have added butter back into my diet though and will be using nonfat milk powder in recipes that call for it. Thinking this allergy (hoping) will go away since I'm on the gluten free diet now. I'm also allergic to goats milk but I didn't like that anyway.

Mango04 Enthusiast
Mango04
Posted

Careful while you reintroduce that stuff. I did the same thing and was fine with it for a while...then out of the blue one day I had a crazy intense reaction and almost lost my ability to breathe. I don't think we really build up a tolerance. I think it just kind of builds up in our body until it starts to do harm again. That's what happened to me anyway.

I am allergic to casein. But, I can eat hard cheddar goat cheese, but not the regular goat cheese. I don't remember who posted that the hard cheddar goat cheese does not have casein (Rachel?) But, I find that I can tolerate the hard cheddar. Of course I really have it very seldom, like maybe once a month.

Do you know what kind of goat cheddar? I thought the hard goat cheddar didn't have lactose. I tried hard goat cheddar and I had a cray casein reaction, but maybe I got the wrong kind.

Felidae Enthusiast
Felidae
Posted
  • Author

Well, I'm still eating Kraft swiss cheese everyday and I haven't had a problem yet. It could be that possible that I'm not casein intolerant anymore. One can always hope.

I tried goats cheese in the past and I got quite sick from it. But I may be okay with it now.

Nancym Enthusiast
Nancym
Posted
Well, I'm still eating Kraft swiss cheese everyday and I haven't had a problem yet.

I think it is because they make it from petroleum products, not milk. :P At least, that's how it always tasted to me!

corinne Apprentice
corinne
Posted

Cheese is casein! Rennet or other enzymes are used to convert caseinogen, a protein in milk, to casein which is water insoluble, and then separates out as curds from the liquid (whey). The curds (or collected casein) is then pressed to form cheese.

Hard cheese is very low in lactose which is why it is sometimes more digestible.

Guest Robbin
Guest Robbin
Posted

Glad you started this thread. The gluten free diet is much easier for me than the dairy. I have wondered about maybe trying the fat-type dairy products that don't have as much protein like whipped cream, butter, and sour cream. I don't think I've healed enough to "rock the boat" yet, though. I am interested in your progress in this experiment. Keep us posted!! Congratulations on the degree too! :)

taz sharratt Enthusiast
taz sharratt
Posted
Glad you started this thread. The gluten free diet is much easier for me than the dairy. I have wondered about maybe trying the fat-type dairy products that don't have as much protein like whipped cream, butter, and sour cream. I don't think I've healed enough to "rock the boat" yet, though. I am interested in your progress in this experiment. Keep us posted!! Congratulations on the degree too! :)

im glad you started this thread, im also lactose inolerant and confused about what i can and cant eat, i thought all dairy was out but now it sounds like i may be able to have hard cheese, i miss strong mature hard cheese, but tell me is casien the same as lactose its unclear from the thread?

eKatherine Apprentice
eKatherine
Posted
im glad you started this thread, im also lactose inolerant and confused about what i can and cant eat, i thought all dairy was out but now it sounds like i may be able to have hard cheese, i miss strong mature hard cheese, but tell me is casien the same as lactose its unclear from the thread?

Casein is milk protein. Lactose is milk sugar. Most lactose drains away in the making of cheese, and the rest may go away in the aging of it, but casein is forever. Try it and see if it works for you.

StrongerToday Enthusiast
StrongerToday
Posted

I'm proud to say I've been dabbling w/ dairy for a little bit now and seem to be doing ok. I eat the garlic/basil goat cheese on Knickknick pizza - YUM! :P and I found a goat's milk cheddar (reminds me of a Vermont Sharp White Cheddar that's good too. I've had a little dairy (garlic mashed potatoes at a restaraunt) and a piece of American cheese on my eggs... forgotton how much I'd missed that!

Next step: real cheddar or maybe mozzerella... already drooling!

Felidae Enthusiast
Felidae
Posted
  • Author
im glad you started this thread, im also lactose inolerant and confused about what i can and cant eat, i thought all dairy was out but now it sounds like i may be able to have hard cheese, i miss strong mature hard cheese, but tell me is casien the same as lactose its unclear from the thread?

Casein is in all dairy. Lactose is very low or absent in hard cheeses. So if you eat hard cheese with no ill effects you may be only lactose intolerant.

It's been one year since I went gluten-free, so it could be that I have simply healed enough to handle cheese again. Time will tell, but so far so good. I'm not ready to try any other brand or type of cheese yet (just in case).

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • 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. FannyRD
      - FannyRD replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      Thanks for the resource! I will check it out!
    2. Scott Adams
      - Scott Adams replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance"...
    3. Scott Adams
      - Scott Adams replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten ...
    4. trents
      - trents replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on...
    5. FannyRD
      - FannyRD posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      I work as a renal RD and have a Celiac pt which has been rare for me (I might have had 3-4 Celiac pts in 15 years). I wondered if anyone can confirm that these medications are gluten free and safe for Celiac. Ferric citrate (Auryxia) Sucroferric oxyhydroxide (Velphoro) lanthanum carbonate (Fosrenol) sevelamer carbonate (Renvela) ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,180
    • Most Online (within 30 mins)
      7,748
    Eldret419
    Newest Member
    Eldret419
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      Thanks for the resource! I will check it out!
    • Scott Adams
      Gluten free phosphate binders for dialysis patients

      By Scott Adams · Posted

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Symptoms

      By Scott Adams · Posted

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten exposure alone. Many people find that issues like low iron, low vitamin D, thyroid problems, other autoimmune conditions, or lingering inflammation can contribute to that deep exhaustion, so it’s reasonable to push your doctor for more thorough blood work beyond just vitamin B. As for eggs, it’s also not unusual for people with celiac disease to develop additional food intolerances over time; tolerating eggs as an ingredient but not on their own can point to sensitivity to the proteins when they’re concentrated. Some people do better avoiding eggs for a while, then carefully testing them again later. Most importantly, trust your body—if something consistently makes you feel awful, it’s okay to avoid it even if it’s technically “allowed.” Many of us have had to advocate hard for ourselves medically, and connecting with other people with celiac disease, even online, can make a huge difference in feeling supported and less isolated.
    • trents
      Symptoms

      By trents · Posted

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      I work as a renal RD and have a Celiac pt which has been rare for me (I might have had 3-4 Celiac pts in 15 years). I wondered if anyone can confirm that these medications are gluten free and safe for Celiac.  Ferric citrate (Auryxia)  Sucroferric oxyhydroxide (Velphoro)  lanthanum carbonate (Fosrenol) sevelamer carbonate (Renvela)   Thank you!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.