One of the drawbacks of modern life is that we are removed from how food
is made, accordingly very educated people are often quite ignorant of
_what_ their food is made of, and _how_ it is made.

When cheese is made, the solids are separated from the liquids (usually
with rennett) - casein is in the solids, and whey is what's left.
Depending upon your problems with milk (sugar, protein, etc.) you may be
able to tolerate one component but not the other.  As noted in an earlier
post, there _are_ trace amounts of casein in whey, so act accordingly.
For those unfortunate souls who go into anaphalactic shock on exposure to
their favorite allergen, it is imperitive to know your ingredients, and
your basic food technology.

My allergic response is respiratory, (wheezing, ears filling up, etc.)
and load sensitive - one slice of pizza is okay - five slices of pizza is
_not_ okay.

Regards,

||  John E. Cornell - Rockville, Maryland  ||
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