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

Question About Lactose Intolerance


Greenling

Recommended Posts

Greenling Newbie

I'd appreciate input from those of you who have lactose intolerance/eat dairy-free. I was diagnosed three weeks ago with Celiac, but have been eating Gluten-free for 8 weeks. I'm now trying to determine if I'm processing dairy okay or if I should eliminate it for a while (I was dairy-free for the first four week, then added it back in). I seem to react to it sporadically.

I spoke with a dietician about fatigue and working out and she suggested I up my protein intake with a Gluten-free whey protein powder. I've been mixing it into my green smoothie and it's helped with energy, nutrition, etc. I haven't seemed to react to it in any way. But last night I had butter and shredded cheese on a potato and had diarrhea. This morning I had skim milk and same result. So, is it possible that I'd react to milk, cheese, and butter, but not the whey protein powder? Is this a casein reaction?

Thanks!


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



Celiac.com Sponsor (A8-M):



GlutenFreeManna Rising Star

With lactose, it's possible that a little bit is okay for you but eating all those things at once was too much. When I was just lactose intolerant I had that problem. I could get away with a little cheese or butter about twice a week but if I ate dairy in multiple forms I would pay for it. Of the things you ate, the milk is the highest in lactose. The cheese and butter would be lower lactose foods as is most yogurt. I don't know anythign about the whey protein powder. I never got to the point of being lactose tolerant enough to handle milk or ice cream. For a while I could eat yogurt every day. In my case I ended up developing a milk allergy, which is NOT typical. I think most people go on to either heal enough to eat it again or they just stay dairy free. IMO it is too soon for you to be testing milk. I would drop all milk for at least 6 months and then try some low lactose forms. This is an individual decision of course and if you know whether you have villi damage or not could play a part in your decision of how long you neeed to avoid the dairy.

Greenling Newbie

Thank you for your reply, I appreciate your time. I am planning on removing milk and other dairy (I just miss my skim milk!) for a while; perhaps I can re-test at the end of the year. But I do want to keep the whey protein powder if I can. If I don't notice a reaction to it, can I assume all is well with the whey protein powder? or does it cause a hidden reaction as gluten can? If it helps, I did not test positive for any dairy allergy.

Greenling

GlutenFreeManna Rising Star

Thank you for your reply, I appreciate your time. I am planning on removing milk and other dairy (I just miss my skim milk!) for a while; perhaps I can re-test at the end of the year. But I do want to keep the whey protein powder if I can. If I don't notice a reaction to it, can I assume all is well with the whey protein powder? or does it cause a hidden reaction as gluten can? If it helps, I did not test positive for any dairy allergy.

Greenling

If you are sure it's not causing any reaction than it's okay to keep it, IMO. What you might try doing is dropping the protein powder (along with all dairy) for just two weeks and then trying the protein powder again when you are feelign good to be sure that you have no reaction. It may be something where it only makes you feel a little off, but you wouldn't notice unless you dropped it all and then tried it again. If you are really wanting the protein there are other non-dairy protein powders out there. I can't help you with the brand names (maybe make a new post to ask?) but I know I have seen someone mention a protein powder that is sunflower seed or pea protein based instead of milk. Chia seeds are good sources of protein as well.

Greenling Newbie

Thank you so much! This has helped me out a lot. :)

mushroom Proficient

You can get a hemp protein powder from Tader Joe's (if you have one) to substitute for the whey.

Greenling Newbie

Sadly, no Trader Joe's nearby. But I think I can find a replacement protein powder if I have to (so far, I have had no problem with the whey). I'll keep hemp in mind.


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



Celiac.com Sponsor (A8-M):



WinterSong Community Regular

I ordered Rice Protein Powder from (Company Name Removed - They Spammed This Forum and are Banned). It's not the best tasting, but it's gluten and lactose free and is also vegan, so it does the job.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Fabrizio replied to Fabrizio's topic in Related Issues & Disorders
      4

      Kan-101

    2. - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    3. - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    4. - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

    5. - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,522
    • Most Online (within 30 mins)
      7,748

    Miriam Nevo
    Newest Member
    Miriam Nevo
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Fabrizio
      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    • trents
      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
×
×
  • Create New...