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

Lactose - Casein Intolerance


odcdinah

Recommended Posts

odcdinah Contributor

Does anyone here who is lactose or casein intolerant have a delayed reaction to them? I'm trying to figure out if that is what is going on with me. I wonder if you can react a day or two later?

Thanks! Dinah


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



Celiac.com Sponsor (A8-M):



Mother of Jibril Enthusiast

Hi Dinah,

Yes. A day or two later is common with any kind of food intolerance including casein. That's what can make it so tricky to tell if you have one :unsure:

ksymonds84 Enthusiast
Does anyone here who is lactose or casein intolerant have a delayed reaction to them? I'm trying to figure out if that is what is going on with me. I wonder if you can react a day or two later?

Thanks! Dinah

Hi Dinah, I am going through this same issue myself. I'm trying to figure out if casein intolrance or LI is still causing me problems. For me, sometimes I react within a half hour of eating dairy (especially if its alot) other times its the next morning or afternoon. Delayed intolerances are so hard to figure out. I've started keeping a food journal again so I can trace back 3 days. I read that intolerances can show up as late as 72 hours after injesting whatever it is that you are intolerant to, so a day or two is within that realm. I hope we can both figure it out soon! :)

Ms. Skinny Chic Explorer
Does anyone here who is lactose or casein intolerant have a delayed reaction to them? I'm trying to figure out if that is what is going on with me. I wonder if you can react a day or two later?

Thanks! Dinah

Usually, food reactions can take anytime between the first 24 hours and three days

debmidge Rising Star

I am permanently lactose intolerant and very much so. I just discovered that

some candies have lactose now:

Hershey's chocolate bar

3 Mustketeers

Reese's peanut butter cups

I don't recall "lactose" ever being an ingredient - I learned this because I

ate too much Halloween candy and had to keep running to bathroom

more than usual. I read the labels after I consumed the candy and to

my surprise lactose is in there. I don't know if they always had lactose

in them and just didn't print it on the label or if it's a new change; I feel

it's new because I've eaten candy like this before and no problems and I've been

lactose intolerant for over 30 years now. So all Halloween weekend I

am picking on chocolate candy and it's acting like a laxative. I was

wondering why I was making bowel movements at 2 AM. And lactose

reaction is funny - it all depends on what other food you've consumed before it

and how much lactase your body is still making. Everyone is different and

has different levels of lactose intolance. I know I need my food to be 100%

lactose free.

aikiducky Apprentice

About chocolate candy and lactose - all milk chocolate will have some lactose simply from the milk that is one ingredient. But lactose is also commonly used as a sweetener in chocolate, so some chocolates will have even more lactose because of that.

Pauliina

debmidge Rising Star
About chocolate candy and lactose - all milk chocolate will have some lactose simply from the milk that is one ingredient. But lactose is also commonly used as a sweetener in chocolate, so some chocolates will have even more lactose because of that.

Pauliina

I can tolerate the small amount found naturally in the milk chocolate, but when

they add it as an ingredient, I cannot.

I am only mentioning this as a source of lactose in case someone has lactose issues and didn't

know it was in chocolates as an ingredient and not just naturally occurring.


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



Celiac.com Sponsor (A8-M):



ang1e0251 Contributor

I'm kind of a wierd LI. I usually react quickly to any milk but I can tolerate some amounts. I can have butter and aged cheeses, even cream cheese but not fresh milk or cream, no ice cream. When I was experimenting with the enzymes, I would still react but it was delayed for a few hours, meantime I swelled up like a balloon. Yuck...

mushroom Proficient
I'm kind of a wierd LI. I usually react quickly to any milk but I can tolerate some amounts. I can have butter and aged cheeses, even cream cheese but not fresh milk or cream, no ice cream. When I was experimenting with the enzymes, I would still react but it was delayed for a few hours, meantime I swelled up like a balloon. Yuck...

I am exactly like you. Can tolerate the milk in a cappuccino but no more, no cream or ice cream, but cheeses, yogurt, sour cream, etc. are all A.O.K. (although I still avoid milk chocolate).

  • 2 weeks later...
jackgf Newbie
I'm kind of a wierd LI. I usually react quickly to any milk but I can tolerate some amounts. I can have butter and aged cheeses, even cream cheese but not fresh milk or cream, no ice cream. When I was experimenting with the enzymes, I would still react but it was delayed for a few hours, meantime I swelled up like a balloon. Yuck...

This sounds alot like myself too! My reaction is the next morning. Thank you for posting.

zeta-lilly Apprentice

What symptoms are people having to casein? I'm trying to figure out what foods I can tolerate and can't.

ang1e0251 Contributor

I react with bloat, intestinal cramps, gas, big D. I also get congested, have a thick throat and tiredness. My DD reacts differently. She has a stomach ache, congestion, tiredness and worst case, vomitting.

The things is we're each different and can present with different symptoms for the same trigger. You would do well to just go off dairy for awhile and write down how you feel. Then you can try it again and note how it makes you feel. If you are sensitive, you will have a definate difference in the way you feel.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,695
    • Most Online (within 30 mins)
      7,748

    Jades Journey
    Newest Member
    Jades Journey
    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

    • Gigi2025
      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      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.
×
×
  • 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.