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Question About Whey

carleyq

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carleyq Rookie
carleyq
Posted

i believe that i am sensitive to foods with whey in them, however i just recently discovered that whey is a milk protien.(hey i'm new at this)

would this mean that i should avoid all dairy? i always recognized avoiding dairy as an intollerance to dairy products (which i already have) or as an allerty to caseins.

it would be very helpfull if someone could clear this up for me!

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lauradawn Explorer
lauradawn
Posted

Im not sure if I understood your question totally, but from my understanding if you are allergic to Whey or Casein ( they are both derivitaves of dairy) than you should be avoiding all dairy products. That's my udnerstanding anyway.

As a side note, casein and whey are in a lot of things!!!...Most cookies, crackers, baked things....etc...

gf4life Enthusiast
gf4life
Posted

Here is what I have found, but if it is not correct, then someone please correct me.

There is a difference between lactose (milk sugar) intolerance and casein (milk protein) intolerance. I have never heard of being specifically intolerant to whey, but whey contains both lactose and casein, so an intolerance to either of the others would cause a reaction. Lactose intolerance is often temporary (and is very common with celiac disease in the early healing stages), so if that is your problem then you may not need to give up dairy forever. If it is casein you have a problem with, then you must give up ALL dairy. And Laura is right, read the labels, many foods contain milk derivatives in some form!

But many gluten-free companies recognize that many of us can't have dairy, and offer many gluten free/dairy free items as well. If it says casein free then it is dairy free.

God bless,

Mariann

carleyq Rookie
carleyq
Posted
  • Author

thanks for the insights...i'm still struggling to figure out exactly what is hurting me and what isn't. whaaat a challange indeed :rolleyes:

Guest Margawitty
Guest Margawitty
Posted

Just to share another experience with dairy:

My girlfriend Andrea went on the gluten free diet about 7 months ago. That went well at first and she felt soooo much better than she ever has that we didnt really think much of her being sick sparatically maybe once a week or so.

Eventually we tied the sparatic sickness to dairy, and she has since also cut out soy. Since cutting out all things she has been fine (with the exception of a particularly horrible incident last night that we still aren't sure what the cause was).

My uncle who has an autistic-celiac son has explained to me that the proteins in gluten, caesine and soy are all VERY similar and that in many cases a celiacs body is so damaged from gluten that it looses the ability to distinguish between these proteins. From what I've read, celiacs that stay on the strict gluten-free, cf, sf diet for several years usually gain back the ability to properly digest caesine and soy.

My suggestion would be to try cutting out dairy, and maybe soy too, if you stop feeling sick then there ya go!

:)

Emmy

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      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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