Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Dairy Again, Ever?

OptimisticMom42

Recommended Posts

OptimisticMom42 Apprentice
OptimisticMom42
Posted

Hello Everyone,

Has anyone here actually healed enough to bring dairy back into thier diets? I'm thinking (not very seriously) about taking a week off work and eating a half gallon of ice cream just to kill the cravings.

Thanks RA

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

Celiac.com Sponsor (A8-M):


mysecretcurse Contributor
mysecretcurse
Posted

I'm in the same boat, also want to know. Id never eat crap like ice cream or milk again but I REALLY miss greek yoghurt... last I checked I wasn't even able to tolerate goats milk either, which is supposed to be easily tolerated by people with dairy sensitivities... but nope. One bit of goats cheese and I broke out in huge cystic acnes all over my face... so I guess not. :(

Anyone..?

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I was off dairy and soy 6 months along with the gluten. Now I have no problems with either. Bring on the ice cream and I want whipped cream on top.

ksymonds84 Enthusiast
ksymonds84
Posted

Hello Everyone,

Has anyone here actually healed enough to bring dairy back into thier diets? I'm thinking (not very seriously) about taking a week off work and eating a half gallon of ice cream just to kill the cravings.

Thanks RA

I was able to add back in dairy after a little over a year. I am 44 so that have something to do with it also. I still can't drink a glass of milk but can use it in recipes and in my oatmeal. I can eat all cheese but cottage cheese is still too much lactose. I can do about a half cup of real ice cream. I only have a problem with lactose which is common with celiac. If you have a problem with casein then all dairy is out of the question. So hopefully its only lactose and you will heal with time to add it back in. I've heard of some just needing 2 months of gluten free to heal the villi and others take longer. We will hope its shorter for you!

mushroom Proficient
mushroom
Posted

I am like Kathy. Severely lactose intolerant, but not casein. It's been two years, and I am now able to eat some ice cream and have had a good blob of cream with my cake. I used Lactaid with it at first (I was so bad that that never helped before) and yesterday I had my first trial (successful!) without Lactaid. Yeay!! I hope it's the same for you. I was pining for ice cream.

Wolicki Enthusiast
Wolicki
Posted

I had to go off dairy for about 5 months. It was ok for the whole month of December, yay! Then I got glutened :( The lactose problem came right back. So I am hoping it will go away again soon!

mysecretcurse Contributor
mysecretcurse
Posted
If you have a problem with casein then all dairy is out of the question.

Really? :( I'm pretty sure its casein for me... because low lactose/lactose free stuff or whatever like goats milk did the same thing to me... will it last forever?

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

Celiac.com Sponsor (A8-M):


OptimisticMom42 Apprentice
OptimisticMom42
Posted
  • Author

So would testing positive for allergy to dairy protien mean this is not going to go away? Should I try a little cheese and see what happens? I've been gluten free about 10 months and am 43 now.

Jestgar Rising Star
Jestgar
Posted

Allergy testing is unreliable. Try a little bit of hard cheese, see what happens.

ksymonds84 Enthusiast
ksymonds84
Posted

Really? :( I'm pretty sure its casein for me... because low lactose/lactose free stuff or whatever like goats milk did the same thing to me... will it last forever?

Not sure on this. Others may know more about casein. I just know that it is in all dairy and higher concentrations in harder cheeses. My brother in law who is celiac, had been casein free for over 4 years and is now adding back in small amounts of hard cheeses and milk in recipes only and is doing fine with that, so maybe not a forever thing. Wish I could be of more help there.

digmom1014 Enthusiast
digmom1014
Posted

Unfortunately, I think everyone heals at a different pace. I took milk products out completely for 6 months and then added it back with no problem. The peanuts, however, were a different story and much harder to eliminate for me. I just added them back after 2 years going without. I am also 45 years old now, gluten-free since 43, I think the older you are the more damage may have been done before diagnosis. I think I have had problems with gluten my whole life.

OptimisticMom42 Apprentice
OptimisticMom42
Posted
  • Author

I tried the hard cheese. Three small servings of colby-jack over a 36 hour period. No reaction the first two servings then with the third I got a rash on my arms and a tummy ache. I didn't explode like I use to LOL. So I'll try again in about six months (maybe 12 months). Thanks for all your help RA

Archived

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

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


  • Member Statistics

    • Total Members
      130,926
    • Most Online (within 30 mins)
      7,748
    Meg Slack
    Newest Member
    Meg Slack
    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

    • trents
      Should I be screened for celiac disease?

      By trents · Posted

      TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I don't know about the 2P. 2 Pairs of genes?
    • Scott Adams
      gluten-free Canada finds

      By Scott Adams · Posted

      Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
    • Pamela Kay
      Diagnosed gluten allergy but not Celiac

      By Pamela Kay · Posted

      Glad this helped. There are lots of alternative breads out there, so someone has likely made some sort of paleo bread with no grain. And if you bake, experiment with some of the alternative flours to see what you can come up with. If you commit to the gluten-free diet 100%, you may want to do a bit of research on some of the tricker aspects of getting gluten out of your diet, such as cross contamination in the home kitchen (pots and pans, cutting boards, toaster, airborne flour). Don't feel you have to do everything at once, or let this overwhelm you. I've always said that going gluten free is a process, not a moment. The reason I mention this is that, if you think you are gluten-free, but still having symptoms, you may realize that even minute amounts of gluten cause a reaction for a while. Let me know if you have any questions.  Pam
    • Scott Adams
      Should I be screened for celiac disease?

      By Scott Adams · Posted

      The doctor was correct--if you are gluten-free the blood panel for celiac disease will not work, you would need to go on gluten challenge in order to be tested. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:   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.    
    • Scott Adams
      A question - eggs & dairy

      By Scott Adams · Posted

      It could, but it could also mean that gluten still not being fully eliminated. It's important to get a celiac disease blood panel to help figure this out. For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions that can cause damaged villi:    
×
×
  • Create New...