<<Disclaimer: Verify this information before applying it to your situation.>>

Hello list:

To summarize the responses to my post regarding
whether it is possible to recover from a casein
intolerance: There is no consensus.

A few casein intolerant folks wrote saying that after
being GF for some time, they were able to have a
little bit of dairy (but never overdid it) without
problems.

Some of you wrote that despite being GF for some time,
you still had problems with dairy and have not
recovered from casein intolerance.

A few of you wrote wanting to know what I heard back,
since they have been told by their doctors that casein
intolerance May Be for life. (This is what my doctor
has said - its a maybe, but I may someday be able to
have dairy.)

As for me right now, I am avoiding dairy again because
last week I had some problems which I don't know the
source of. (I am pretty sure it is accidental gluten
somehow, but ?. Felt like a gluten hangover) So, back
to no dairy, no eating out, etc. At my 6 month mark,
if I am all clear and my enterolab test shows that I
am indeed absorbing food, I will try dairy again in
small amounts.

I have also read that casein has a similar molecular
structure to gluten, and that may be why it is
difficult for celiacs to digest. I hold out hope that
I can have dairy though, because I know many celiacs
who are GF and have been for a while, consume dairy
products.

On the Delphiforums list, this is what someone wrote
about casein: (Note: My enterolab test very
specifically states that I have a problem with the
casein in Cow's Milk, and doesn't address goat's milk,
etc -)

Casein is usually used as a generic term for milk
proteins. In reality - there are two groups of milk
proteins. They are casein proteins, and whey proteins.
Casein proteins make up about 80% of milk protein.
They are not very soluable at low ph. This is why
soured milk (or milk with lemon juice added to it) has
lumps in it. The lumps are casein that has come out of
solution.

Casein is a group of proteins though. These proteins
include alpha(s1)-casein, alpha(s2)-casein, ß-casein
and kappa-casein. Caseins are very stable, and don't
break down easily when exposed to heat. Some of these
proteins are broken down during cheese-making, by
exposure to rennet. Kappa-casein in particular is
sensitive to this.

Caseins group together to form a particle called a
casein micelle. This micelle acts like a single, very
complex molecule, and the bonds that hold it together
must be broken to facilitate digestion. Cheesemaking
changes the nature of a casein micelle.

People can be sensitive to lactose, a casein protein,
casein micelles or a whey protein.

Milks from different species have differing amounts of
all of the proteins and sugars. In addition, the
proteins can be slightly different also. They can have
different shapes, and different constructions. Even
the difference of a single amino acid can change the
way your body reacts to it. There may be a total
absence in goat milk compared to cow milk of
alpha-s-1-casein, beta-carotene and agglutinin for
example.

The bottom line appears to be that milk sensitivity,
while well studied, hasn't produced many answers yet.
Unless you're involved in a study that tests
specifically for individual milk protein sensitivity -
your best bet appears to be trial and error.


sources:
http://goatconnection.com/articles/publish/article_73.shtml

http://www.foodsci.uoguelph.ca/dairyedu/chem.html#protein2



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