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Could Casein Be Making Me This Sick Still?

MissBonnie

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MissBonnie Apprentice
MissBonnie
Posted

i have been gluten free for 3 months and was getting better but the last 5 weeks ive been bed ridden with pain and nausea. ive even been to hospital and they cant find anything wrong. im lactose free but still drinking lactose free cows milk. could this make me that sick? im at wits end i need to get better :(

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cyberprof Enthusiast
cyberprof
Posted

i have been gluten free for 3 months and was getting better but the last 5 weeks ive been bed ridden with pain and nausea. ive even been to hospital and they cant find anything wrong. im lactose free but still drinking lactose free cows milk. could this make me that sick? im at wits end i need to get better :(

You have nothing - absolutely nothing - to lose by giving it up for a month or so. Good luck! I hope you feel better soon.

GFinDC Veteran
GFinDC
Posted

You have nothing - absolutely nothing - to lose by giving it up for a month or so. Good luck! I hope you feel better soon.

Right, that is the simple and easy thing to do to find out if it is bothering her. make sure you read labels becasue casein and lactose are added to many processed foods you wouldn't expect it to be in. Also vitamin pills and medicines need to be checked.

MissBonnie Apprentice
MissBonnie
Posted
  • Author

so do i need to be as careful with it as the gluten? or is it more an intolerance than an allergy?

GFinDC Veteran
GFinDC
Posted

The answer depends on your body. If you are having anaphylactic like reactions, swelling throat, irritated eyes, etc then it is an allergic (IgE) reaction. That can be deadly and needs to be strictly avoided 100%. A food intolerance is a differnet response, and can cause damage over a period of time with continued exposure, but is not usually an immediate threat. However, if you are having an immune response in yuor digestive system, as in celiac, then you do wnat to avoid it 100% so the antibodies will go down. There is something called casein mediated enteropathy, where that happens and causes villi damage like celiac does.

More people have latcose intolerance than casein intolerance. Lactose intoelrance is not usually a problem other than discomfort and GI upset. I have casein intolerance and it affects me in various ways. If I have dairy (cheese especially which is mostly casein protein), I get some midl GI upset and symptoms. but if I have had a glutening or other GI irritation, I get "wired" and cant' sleep. I once was up for 3 days running after eating some cheese, and didn't even get tired. I finally got a few hours sleep on the 4th day, and more the next and then got back to normal after a week. So it can have different affects on different people. I did try some cheese a couple months ago to see what would happen. It only bothered me a little as far as sleep and some mild GI symptoms. I figure that is because my gut was pretty well healed. But I don't eat it because any symptoms are not really worth it to me.

MissBonnie Apprentice
MissBonnie
Posted
  • Author

wow thanks so much for that. i didnt know much about casein sensitivity but if it can cause glutening like symptoms then that could well be my problem! cutting out all cheese and other dairy products beyond lactose from now on.

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    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By HAUS · Posted

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
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      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
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      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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