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Can You Go Back On Dairy Eventually?

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So I'm dairy free, and I've finally done a bit of my own research about why casein is bad.

This is the type of trustworthy info I've come up with. http://www.mendeley.com/research/bovine-milk-intolerance-in-celiac-disease-is-related-to-iga-reactivity-to-alpha-and-betacaseins/

Unfortunately I can't read the whole article (although I did get to read the first page on the right over there), and it really makes me wonder about ever being about eat dairy again. I know some people here have successfully reintroduced dairy into their diet after awhile of being off of it, but I wonder if it's just not taking awhile for villous atrophy to show itself again so you feel fine for awhile but then it'll come back. Or perhaps it's just because you couldn't have lactose before so now that you've healed enough to have the lactose, you feel alright on dairy...for a time.

I know the paper doesn't test the reintroduction of the alpha and beta caseins into a diet (or not that I can tell at least, I friggin' hate that true scientific research is so friggin' expensive and elitist and I can't access it fully raaaawr!), but if gluten can't be reintroduced into one's diet after awhile, I see no reason why casein, when it causes the same antibodies to react as gluten, would be any different.

Are there any papers out there about this topic? What are your own experiences with dairy, especially if you've been gluten-free for a long time? Do you know if your intestines are fully healed? Do you feel fully healthy?

I was looking forward to being able to eat dairy again in 6 months, or at least trying it, but from what I've read, that seems like a bad idea. And since I don't have any really noticeable 'glutened' reactions right away, I don't want to think I'd be fine and then slowly get bad again.

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So I'm dairy free, and I've finally done a bit of my own research about why casein is bad.

Have you been assessed as Casein allergic, most Celiacs when they are first diagnosed need to avoid dairy because the damaged 'villi' can't handle lactose (the sugar in milk) as opposed to Casein which is the protein in milk ?

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I think it is a very individual reaction. Some people don't have any problem with dairy from the start. For some it works ok after a while healing. For others is never works. How it will work for you is something you will discover in time.

For me I had severe reactions to dairy for the first couple years. So I didn't eat it except to trial it twice a year or to stay awake as I couldn't sleep when I ate it. So I used it as a wake up pill sometimes because I was not getting much sleep.

Now after 4.5 years I can eat a small amount of it without too much trouble. And I feel fine without it. You get used to not eating it after while. There are substitutes that are similar enough in many ways.

I still have reactions sometimes but my bad days now are better than my good days before.

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When I was gluten-free before getting biopsy done, I was lactose free. I would actually notice when I had products with lactose in them by accident and have stomach cramps (dark chocolate with butter fat, oops).

But all the same, my lactose free milk made my tongue feel super dry and a little swollen. I also didn't notice a whole lot of difference once I went gluten free for 2.5 months. Not as much of a difference as my doctor expected to see either.

Day before yesterday I ate some pesto (I forgot that it had parmesan cheese in it, but ate a whole serving anyways...in for a penny, in for a pound I thought, and I had yet to realize that it's IgA that reacts to casein), and then yesterday I felt like I was getting a cold and was achy, even though I'm, of course, feeling fine today. Parmesan is an aged cheese and should have little to no lactose.

I have not been tested for casein allergy, however, if it's IgA that reacts to casein, it wouldn't show up as an allergy anyways, much like wheat wouldn't show up as an allergy just because I'm celiac. It's another category of antibody for allergies.

Did you read what I linked davey?

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