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      Frequently Asked Questions About Celiac Disease   09/30/2015

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Whats The Deal With Cheese?
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7 posts in this topic

Trying to figure out why cheese seems to cause more of a reaction to me than other forms of dairy. Any thoughts?

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Well, that I don't know. Cheese is the only form of dairy that I really liked. I did use butter for some things. Can't say that either one bothered me more.

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Food colorings?

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Higher casein content, additives/colorants, iodized salt?

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Don't eat any colored cheese. I have been avoiding dairy because it makes me tired, achy and my face breaks out. The other day, I caved and had a milkshake...and I felt just fine.

Yesterday I had a slice of provolone cheese and was broke out within hours. Hardly able to get off the couch today. Same thing happened when I tried a little bit of Feta on my salad too. I'm puzzled. Does cheese have higher casein content or something?

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There's less water in it, so it might have a higher concentration of anything milk would have? It's higher in fat and fat is harder to digest? Butter is almost 100% fat, I believe, but the combo of fat and milk together with culturing might make it a more complicated food to break down.

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I think it might be because of the fermentation. Mold is used to produce cheese. I know some others mentioned strong reactions to fungi.

I haven't had cheese for 15 years, because I looked 9 months pregnant 15 minutes after eating it.

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