• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Rate this topic

Recommended Posts

I have been breast feeding my daughter for 3 months and have had an unusually high number of clogged milk ducts. I'm drinking Herbalife "Nutritional Shake Mix" and "Ensure" three times daily, both of which list Casein or "Milk Protein Concentrate" as a main ingredient. My question is can this intake of large quantities of Casein make my own breast milk coagulate and clot more easily and therefore lead to this high number of clogged milk ducts? This is an important question for me because I want to continue to breast feed but the clogged ducts, engorgement and resultant Mastitis makes it very painful and difficult. My other question is how much if any Casein might my baby be receiving through my breast milk? Her father has a Gluten and Casein allergy and she has shown some allergic reactions to Cow's milk the couple of times she was unfortunately given formula. Any other ideas on diet and clogged milk ducts are welcomed!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I haven't heard of that. Check out kellymom.com for good breastfeeding advice. When I had clogged ducts it was usually because I wasn't nursing enough or drinking enough water. Good luck with the breastfeeding! My (3rd and last) baby is almost weaned and I have to say I'm actually going to miss nursing!

Share this post


Link to post
Share on other sites

I am so sorry about the mastitis and the clogged ducts! OUCH! Those can be painful. I don

Share this post


Link to post
Share on other sites

Another thing that can cause mastitis is a too tight fitting bra. Just a thought.

Share this post


Link to post
Share on other sites

There is some research showign diet related to repeated plugged ducts, particularly high fats and low iron. Lecithin supplements have shown to be helpful in reducing the ducts in these cases. I know several moms that this made a huge difference for. other common causes are tight bras, baby carrier straps, and changes in your nursing pattern which leave milk in the ducts to thicken. Trying to nurse more frequently and use a a pacifier less, if you use one, can sometimes help. I had horrible repeated plugs with my first baby, the lecithin did help, but I also got pretty good at treating them and stopping them from turning into mastitis which is miserable.

A treatment that works for lots of moms is heat, as hot as you can stand, on the plug. AFter heating it, massage, ro hand express from behind the plug all the way down to the nipple, essentially trying to express the plug. sometimes the milk can look yellowish or thickend and stringy, which is safe for the baby if a little yucky. For heat I liked to use a rice sock--a cup of rice in a sock, knot the top, and microwave it until hot. I had a big one, and a little one made from less rice in a toddler sock which I could tuck into my bra. Also trying to position the baby so his nose in facing the plug increases the suction over that duct. That's in my books, can't say I was always able to try it. required some nursing gymnastics at times.

I hope your issue resolves, I think with my son they got much better aroudn 4-5 months, and I'm really glad I didn't give up, though some nights with mastitis were miserable.

Good Luck,

Patty

Share this post


Link to post
Share on other sites
Ads by Google:


I nursed my daughter for a little over a year and typically my causes for blocked ducks (the 3 times I had them) were from nursing in the same position all the time. Once I switched it up for feedings I didn't have a problem anymore. I was told the more positions you use and making sure you have nursed completely (the baby has drained you) the less likely you are to have clogs.

Are you nursing in different positions:

Side laying

Sitting in a chair feet/legs across from you

Sitting in a chair feet/legs along your side .

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,911
    • Total Posts
      943,458
  • Member Statistics

    • Total Members
      67,053
    • Most Online
      3,093

    Newest Member
    JAcooks44
    Joined
  • Popular Now

  • Topics

  • Posts

    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
    • Update: I have tried calling the company several times and have emailed twice. I have yet to talk to a person on the phone and no one has emailed me back.    I did a little research and they were are already involved with a class action lawsuit about being labeled as salt free and one of the first ingredients is sodium chloride.  I am done with this shampoo because this whole company seems a little shady now! 
    • I've actually been glutened by shampoo with hydrolyzed wheat protein, and I wasn't even the one using it. It was my husbands! I swear I don't go around eating my husbands hair.  I am pretty sensitive though, so it's entirely believable that the trace amounts in his hair were getting onto his and my hands and then making its way to my mouth, etc. etc.  It was a slow and steady low grade glutening that eventually built up to something that I was able to recognize as more definitively "a glutening". Once we ditched the shampoo and I recovered, I realized that I'd been feeling it for weeks.  It's going to depend on your level of sensitivity, but even if you don't feel it, it could still be doing damage. Also... I second that. Starch is a carbohydrate, protein is a protein (obviously), there is no simple process that would convert one into the other. Also, as gluten is a protein, converting starch to protein wouldn't be expected to do anything to gluten ANYWAY.  Speaking as a biologist here. I call poppycock. 
  • Upcoming Events