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

Milk From The Amish

confused

Recommended Posts

confused Community Regular
confused
Posted

Is this stuff safe for us that are gluten and casein free. My hubby was talking to someone the other day that is lactose intolerant and she says she gets the milk from the amish people cause it isnt pausterized. So i was wondering would this stuff be safe for us, or am I just dreaming lol

paula

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

Celiac.com Sponsor (A8-M):


Mango04 Enthusiast
Mango04
Posted

In some cases, people who can't tolerate pasteurized milk can tolerate raw milk. Gluten would not be an issue, but you'd have to decide if it's worth trying, in terms of the severity of your casein and/or lactose intolerace.

confused Community Regular
confused
Posted
  • Author

Thank you for your fast response. So in other words it is something that i should try on a day that i dont have to go anywhere just in case i would react. I am not really missing milk but was just curious if this could be an option for me or my step-son.

Does this milk taste funny due to not being pasteruized.

paula

Mango04 Enthusiast
Mango04
Posted
Thank you for your fast response. So in other words it is something that i should try on a day that i dont have to go anywhere just in case i would react. I am not really missing milk but was just curious if this could be an option for me or my step-son.

Does this milk taste funny due to not being pasteruized.

paula

LOL yeah, and I wouldn't drink an entire glass of it or anything like that if you've been dairy-free for a while. It might be a good idea to start with small amounts of raw cheese.

If you're used to highly processed/pasteurized dairy, it might taste different to you, but I actually know a few people who really like it. I tried raw goat cheese a while back and I did react (but not severely and not right away). Some people have luck with it though.

loraleena Contributor
loraleena
Posted

Raw milk, cheeses and butter are the way to go if you are lactose intolerant. The pasterization process destroys the naturally occuring enzymes in milk that make it easy to digest. Many people who are lactose intolerant can tolerate raw dairy (such as myself). It is also much better for you. Paterization and homogenization destroy any benefits of milk and set our bodies up for allergic and autoimmune reactions. However if you have issues with casein, raw milk will still cause problems. Read up on benefits of raw dairy on line or on Dr.Mercola.com. Make sure the raw dairy you purchase is from grassfed animals not caged animals. The taste in my opinion is better. The butter is rich and cheese like. Yum.

Michi8 Contributor
Michi8
Posted

I have read, and believe, that raw milk is much better tolerated, easier for the human body to digest. Pasteurization is important when it comes to mass distribution and sale of milk, it considerably reduces the risks of illness from consuming tainted milk. Unfortunately, pasteurization kills naturally occuring healthy bacteria in the milk as well. This bacteria is what makes milk go sour, but it is still edible (like sour cream.) Once milk has been pasteurized, it no longer will go sour, but goes bad instead.

If you can find a reputable farmer to get fresh, clean raw milk from, then I think it would be worth giving it a try.

Michelle

Arpita Apprentice
Arpita
Posted

Can you let us know if your son tries it and how it works out? I don't know much. I just know that it still has casein, and that there's been a trend for alternative doctors that were formerly pro-gluten & casein free, to start recommending this type of milk. My best friend tried it and she got ill, but she has a friend who seems to being doing OK drinking it. Let us know...

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

Celiac.com Sponsor (A8-M):


JennyC Enthusiast
JennyC
Posted

Please make sure the milk is very fresh. It is true that pasteurization kills good bacteria, but it also kills bad bacteria as well. Milk is a very desirable home for bacteria. They can flourish in it. Just make sure you know the source and the age of the milk.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.