Gluten And Casein Intolerance Question?

[desccc]

I am new here and have introduced myself on anonther thread in the Pre-Diagnosis Thread under 12 yr old.

Someone told me that if you have true celiac you will have sensitiivity to gluten only, but if you have sensitivity or allergy to gluten, casein it's mainly found only in gluten sensitivity and not celiac.

My daughter has gluten sensitivity and allergy to dairy and nuts and in past eggs and soy, probably still has soy alllergy too.

Anyone want to give me any studies on this or personal experiences?

[Mother of Jibril]

Hmmm... I don't see how that could be true. I have one of the celiac genes (DQ8), but I also have another gene that can cause intolerance to both gluten and casein (DQ7). I don't think they cancel each other out! In fact, just the opposite. Plus... I was still having some abdominal pain, cramping, and gas after I stopped eating dairy and gluten, but it went away after I stopped eating corn. A person can have celiac disease AND a wheat allergy... I don't see why celiac disease would exclude you from having another food intolerance.

Maybe what that person meant is that only gluten is known to spark the autoimmune reaction that destroys the intestines of a person with celiac disease... stop eating gluten and that specific problem goes away.

[ksymonds84]

I am new here and have introduced myself on anonther thread in the Pre-Diagnosis Thread under 12 yr old.

Someone told me that if you have true celiac you will have sensitiivity to gluten only, but if you have sensitivity or allergy to gluten, casein it's mainly found only in gluten sensitivity and not celiac.

My daughter has gluten sensitivity and allergy to dairy and nuts and in past eggs and soy, probably still has soy alllergy too.

Anyone want to give me any studies on this or personal experiences?

I can give you personal experience. My brother in law was diagnosed Celiac 4 years ago After 2 years he still wasn't comlpletely better. His doctor suggested eliminated dairy products and that worked like a charm. He believes casein is the problem since he still can't add back in the dairy products even the low lactose one's.

I am now dairy free. Although I have gained my weight back that I lost prediagnoses and mostly feel great, I still have a lot of gas and not exactly normal bathroom habits so I am giving it a try and will let you know later. My brother in law believes that Casein and gluten look so much alike that the body can be fooled into thinking it is gluten. I wish there were more studies on Casein and the gluten connection.

[AliB]

It is very common for people who react to gluten to also have intolerances to other foods, whether they have been diagnosed as Celiac or not. Nearly every day there is another post on just this section alone from those who have removed gluten but are not getting better or are still having issues with other foods.

The damage to the gut prevents proper digestion and can also lead to leaky gut which allows undigested molecules through into the bloodstream which can trigger allergies or allergic-type responses.

My personal belief is that any gut damage is very likely due to bacterial activity. We carry at least 500 different strains of bacteria in the gut and some of them can cause damage and inflammation if they get out of control. Those with many intolerances and gut problems very often have a problem with Candida or other yeast overgrowth and that in itself can be very invasive and insidious. It, or the toxic by-products it produces when it 'feeds' can trigger problems in any part of the body depending what our genetic weakness/es might be.

By removing gluten, we remove some of the food source. Those bacteria that are dependent on the gluten will die back and those who are only affected by that bacteria will recover and are unlikely to suffer any more problems, but for many of us it is not that simple. We may carry several different strains of pathogenic bacteria and/or parasites that continue to cause problems.

Typically, it seems that it is carbohydrates that cause the main problems and many of us cannot process them properly. As gluten-free foods typically are very high in carbs, whilst we may achieve some temporary relief, eventually the bacteria will just transfer its food source from gluten to another carbohydrate and will come back with a vengeance!

The only way to deal with it is to cut all the long-chain carbs from the diet and allow the digestive tract to heal. Backing this up with good probiotics and long fermented home-made yogurt is also necessary.

Many of us have been following the Specfic Carbohydrate Diet (SCD) and have been getting very good results, especially where the gut is so damaged that it is unable to cope with many foods. Others have benefited from a raw food regime which relies on 'live' foods full of enzymes that are often lacking in a damaged gut, to support the digestion - again, because most problematic carbohydrates are not present, it seems to help the body recover well.

Whatever the intolerance is, it seems that removing those particular carbs from the diet is the key to getting better. Although we may have problems with foods other than carbs, it is likely that is due purely to the gut damage and poor digestion - once the gut has started to heal usually the intolerances go away. Some carbs can be re-introduced at a later stage when the gut is healed but it is advisable not to go back to eating the way that got us into the situation in the first place!