Re: Questions: about milk intolerance and going casein free

[Guest guest]

,

I was gluten/grain free not getting the results I needed (DH still breaking

out) until I eliminated dairy

(raw goat yogurt).

Ghee and butter (although I eliminated those too) might not cause a problem.

Elainie

[Guest guest]

BTW- I vary my protein (wild fish, eggs, duck eggs, quail eggs, bison,

turkey, chicken, pheasant, partridge, quail, venison, elk, moose, goose, duck,

lamb etc....) to avoid more allergy.

Elainie

[Guest guest]

> BTW- I vary my protein (wild fish, eggs, duck eggs, quail eggs, bison,

> turkey, chicken, pheasant, partridge, quail, venison, elk, moose,

goose, duck,

> lamb etc....) to avoid more allergy.

>

> Elainie

Thanks Elainie. Why do you need to vary your proteins? And what is the

difference between an allergy and an intolerance?

[Guest guest]

>Does a leaky gut from gluten intollerance cause milk proteins to

>become opioids or is it an inability to digest the proteins that then

>leak out as peptides/opioids?

I don't know, but that is one theory. It is clear that some people react

to milk as a drug, which is really not the way it should be. Personally

I think it has to do with zonulin and lack of enzymes/probiotics ...

but I can't handle dairy much either (unless it is kefired ...)

Butter gives me diarrhea, reliably. I tried goat milk recently, no joy

there! I bought some ghee but have not tried it yet. I did have a big

slice of GF pizza with cheese on it and THAT seemed ok, but it was

consumed with lots of red wine (at a party) so I might have missed

any reaction that occurred ... I also tried some cooked milk (burnt

cream and THAT seemed ok. I'm beginning to think that " cooked milk "

is ok, raw is not (as abnormal as that is for this list ...).

>

>I dont have clear allergy symptoms or they're so mild that i dont know

>they;re symptoms so I think i have an intollerance vs. an allergy. I

>know the first step is an elimination diet, but on my tight budget i

>cant afford to buy something as a trial and have it turn out to be a

>mistake. Sticking to just chicken, eggs, beef and nuts for protein

>aint gonna be easy, but if the above are defintiely problems for the

>milk intolerant then I wont try them.

My symptoms are cold hands, generally feeling chilled, and somtimes a migraine

the next day. And general lack of energy. No much to go by! I did test high

for IgA casein intolerance, which makes me think it's not imaginary. When

I go without milk (4 months or so now) I really do feel better though. Since

I don't like the stuff much, except some cheeses, it's not really an issue.

I don't know how much casein is an issue ... for me it certainly doesn't cause

as many problems as gluten, and none in small amounts (whereas gluten in

banished from the household, I do make cheese pizzas etc.). But recently

I experimented for a couple of days eating it, and I feel very relieved today

to be avoiding it.

It's pretty easy to stick to beef and chicken and eggs if you buy in bulk

(or have chickens). My problem is cooking for other people or eating

out. Personally I could live off steak, potatoes and wine for years!

--- Heidi Jean

[Guest guest]

>Thanks Elainie. Why do you need to vary your proteins? And what is the

>difference between an allergy and an intolerance?

>

>

Elanie can answer for herself, but the words allergy and intolerance

are not used with any scientific precision! Typically " intolerance " refers

to any reason a person cannot eat a thing without some problems, be

it immune system oriented, or lacking an enzyme, or whatever. " Allergy " usually

refers to an IgE immune system reaction ... there are also IgG and IgA reactions

(and

a couple of others). The IgA reactions are often lumped under " intolerance " tho

they are really a form of allergy.

Anyway, both terms are not specific! A person who is " lactose intoerant " lacks

the enzyme " lactase " and cannot digest lactose. A person who is " gluten

intolerant "

is usually an IgA reactive person who has a certan HLA gene that causes them

to have a kind of allergic reaction in their gut to gluten.

-- Heidi Jean

[Guest guest]

On Wed, 26 May 2004 22:18:21 -0700

Heidi Schuppenhauer <heidis@...> wrote:

> I don't know, but that is one theory. It is clear that some people react

> to milk as a drug, which is really not the way it should be. Personally

> I think it has to do with zonulin and lack of enzymes/probiotics ...

> but I can't handle dairy much either (unless it is kefired ...)

>

> Butter gives me diarrhea, reliably. I tried goat milk recently, no joy

> there!

You mean the taste of goat milk or your reaction to it?

The *New* Ten Commandments

http://tinyurl.com/245sr

" They told just the same,

That just because a tyrant has the might

By force of arms to murder men downright

And burn down house and home and leave all flat

They call the man a captain, just for that.

But since an outlaw with his little band

Cannot bring half such mischief on the land

Or be the cause of so much harm and grief,

He only earns the title of a thief. "

--Geoffrey Chaucer, The Manciple's Tale

[Guest guest]

>> Butter gives me diarrhea, reliably. I tried goat milk recently, no joy

>> there!

>

>You mean the taste of goat milk or your reaction to it?

>

>

My reaction to it. It tasted great! But it took me two days

to recover. I got " cold hands " within the hour (my usual

immune system reaction) and anxiety ... interestingly enough

my gut didn't react as badly as I would have thought, I think

it's getting tougher, tho I got pretty bloated.

-- Heidi