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Dear Listmates

This is the next part of the summary into this fascinating subject, I am trying to include all the information sent to me which might be useful to someone else:
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"
Milk is composed of sugars (carbohydrates) and proteins and fats.  Also milk contains minerals like calcium, potassium and phosphorus; and vitamins also and all these are dissolved in alot of water.

Lactose is a milk 'sugar' - all ingredient-words ending in 
" --ose " are carbodrates or sugars (maltose, destrose, sucrose, lactose, fructose, etc.)  

Whey is one of the 50 or so milk proteins -- others you may have heard of are casein, lactalbumin ....  I can't remember the names of the more obscure ones ---

Persons with a 'lactose intolerance' problem are only affected by the milk sugar, lactose. They must limit (or avoid completely) milk and yogurt and foods containing milk. 

People can also be afflicted with a casein or whey intolerance and they are affected by milk proteins - usually must avoid all forms, all amounts, of milk and cheese and dairy-derived ingredients (caseinate - made from casein, for instance.)  Cheese is milk-protein and milkfat - all or most of the sugars are removed in the processing of cheeses.  Butter is pure milkfat -- most of the milk sugar and milk protein is removed.

People with true allergy (anaphylaxis - severe but rare life-threatening reactions or skin reactions like hives and rashes seen in infants or vomiting, often in infants and children) are affected by one of the milk proteins.

A person may be subject to any one of these milk-intolerance problems individually -- or, may suffer from more than one of these problems and diagnosing the exact problem may become rather difficult.  Needless to say, they must just avoid all dairy products alltogether ---

Each of the isolated nutrients in milk/dairy per se, is gluten-free if it's 'purified' -- the foods they are contained in may or may not be gluten-free.  Like saying vitamin A is gluten-free -- true.  But the food or pill or capsule  containing the vitamin A will contain other ingredients which may or may not be gluten-derived or gluten-containing --- "
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"Lactose is the milk "sugar", and casein is the milk "protein".  It is
possible to be sensitive to one or both components."
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"Very simple stop all dairy for a yr it's not good for anyone because it has antibiotics in it and a host of a lot of other bad things. use Westbrae rice milk instead."
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"Lactose is "milk sugar". It is a sugar. Many or most people cannot digest
it,
> but it is not usually an allergen (i.e. it doesn't trigger the immune
system).
> If you are lactose intolerant, you can end up with some gas and bloating.
>
> Casein is a protein. It is a bit difficult to digest, but it is also a
common
> allergen, often with an IgA immune reaction which is similar to the
reaction
> people have to gluten. If you are casein intolerant, you can end up with
> gut damage similar to that of celiac (some believe, it is not well studied
> yet).
>
> Dr. Fine's tests (www.finerhealth.com) test for casein reactions, so that
> is an easy way to go (but not cheap).
>
> Both casein and lactose are broken down in kefir, so a lot of people can
> tolerate that (and likely other fermented milk products) that cannot
> tolerate milk. I can't tolerate milk or cheese, but I do use kefir, to
> drink in smoothies and to use in cooking. It is a great cooking ingredient
> -- good for tenderizing meat too. The probiotics in kefir also help digest
> lactose, so some people lose their "milk allergy" after eating kefir on a
> regular basis. I don't like the store-bought kefir (nor does my family),
so
> we make our own. It is very, very cheap and easy to make (all you need is
a
> kefir "grain" and a couple of mason jars and some milk). I also use it to
> make great sour cream and cheese.
>
> Some details can be found at:
>
> http://users.chariot.net.au/~dna/kefirpage.html"

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>"Casein is the protein in milk, lactose is the sugar. A lactose
> intolerance means one doesn't have enough or any lactase on the lining of
> the intestine to digest (split up) the lactose and absorb it. When this
> happens, it stays in the gut available for bacteria and yeast to eat it,
> then it causes gas and sometimes diarrhea.
> 
> Casein is the protein, which has been shown to cause destruction of villi,
> just like gluten does, along with soy. It's common, I have that problem.  It
> may be impossible to tell the difference, as the only source of lactose is
> milk, so all lactose would have at least a small amount of casein attached
> to it. 
> 
> You could look up www.finerhealth.com.  He has a stool test available to
> test for the milk protein allergy."
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"Very simple. Lactose is a sugar, and casein is a protein.
>
> On this page you will find some mention of part of casein being similar to
> part of gliadin:
>
>   http://www.gluten-free.org/reichelt.html"
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" Lactose is milk sugar and casein is milk protein.  The casein molecule 
> greatly resembles the gluten molecule and many people with celiac react 
> strongly to casein.  It is a byproduct of milk and I believe they pack it 
> into lowfat items.  When i was a kid skim milk was bluish and now it looks 
> very like regular milk. I suspect it lends a white appearance and it also 
> used in cheaper ice cream to thicken it up.  I remember they used to sell 
> casein paint where the casein was used as a binder.  I think it was 
> abundently available as a byproduct of milk processing.  I know it bothers 
> me a lot....."
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"Lactose is the sugar in milk. Casein is a protein. Many cannot tolerate casien in their systems but it is much different than lactose intolerance.

The simple problem with lactose intolerance is that the body does not break it down in digestion because of lack of an enzyme called lactase.It causes a bloated feeling and a lot of gas. There are supplemnts that you can take that have this enzyme ,like Lactaid(don't know if that's GF).
  Usually Celiacs start producing this enzyme again after a few months of healing after going GF and are able to tolerate lactose again."
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I will continue the summary in Part 3 now.

Regards

Carole

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