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

I understand that the protein casein which is contained in milk products is
shaped similar to the gliadin molecule(from gluten). I know this is real
lay person speak but please bear with me. I would like to know if casein is
broken down in yogurt by the yogurt culture(acidipholos - sp?).

I am having trouble with butter and some milk products but seemingly not
yogurt.
Does this make any sense? Any pointers would be appreciated. Thanks.

Alec Maines
Washington, DC