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jnclelland

Question About Adding Dairy Back In

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I've been gluten and dairy-free for about a year and a half now. When I tried some dairy (yogurt) about a year ago, I definitely reacted to it: I broke out in a rash on my arms that lasted for several days. So it wasn't just lactose intolerance, but probably a reaction to casein.

So anyway, I recently decided to experiment again. I'm starting with parmesan cheese, because it has essentially no lactose. As far as I can tell, I'm not reacting to it (YAY!), although I'm trying not to get *too* excited too soon.

Anyway, here's my question: I had always heard that if you stop consuming dairy products for awhile, your body stops making lactase and you become lactose-intolerant, even if you weren't before. So for those of you who have added dairy back in after being off of it for awhile, how did you go about it? Did you have any problems with lactose intolerance? If so, what do you do about it?

Jeanne

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Anyway, here's my question: I had always heard that if you stop consuming dairy products for awhile, your body stops making lactase and you become lactose-intolerant, even if you weren't before.

Hi Jeanne,

I am not sure, but I wouldn't think that statement is true, because what about vegans who revert to vegetarianism (or omnivorism)? But I have no proof of it either way.

About the cheese - aged, hard cheeses have little to no lactose, so if it is lactose and not casein, that is why parmesan worked out for you. Could it be something different in the yogurt? (Another ingredient)?

Hope things work out!


Gluten-free, Vegan

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About the cheese - aged, hard cheeses have little to no lactose, so if it is lactose and not casein, that is why parmesan worked out for you. Could it be something different in the yogurt? (Another ingredient)?

Hope things work out!

That's why I tried parmesan first; I wanted to try to differentiate between casein and lactose so I'd know which one was causing problems if I had a reaction. Of course, I *hope* that my main problem is gluten, and that I've just healed enough that I'll no longer react to whatever caused the reaction a year ago. I'm thrilled that I don't seem to be reacting to parmesan; I'll probably try yogurt next!

Jeanne

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That's why I tried parmesan first; I wanted to try to differentiate between casein and lactose so I'd know which one was causing problems if I had a reaction. Of course, I *hope* that my main problem is gluten, and that I've just healed enough that I'll no longer react to whatever caused the reaction a year ago. I'm thrilled that I don't seem to be reacting to parmesan; I'll probably try yogurt next!

Jeanne

I think gradually is the way to go. Yoghurt is a good second thing to try because it's also lower in lactose than plain milk. And you might want to try just a little bit of yoghurt at first and build up.

It's true about the temporary lactose intolerance, but you can build your tolerance up again.

Pauliina

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After taking gluten out of hubby's diet, he is now able to tolerate milk with lactose intolerance issues. However, watch for casein intolerance as we find after several months of adding dairy back into my daughter's diet she is showing problems again. Go light and build up. For example, my daughter can tolerate yoghurt in small amounts, cottage cheese, etc but add in regular milk or ice cream and lots of cheese - there tend to be some behavioural and health issues.

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