<<Disclaimer: Verify this information before applying it to your situation.>> I have beening reading a book called "The Complete Guide to Food Allegeries and Intolerances" (cant remember the author) that I picked up at the library. In one portion of the book, the author talks about milk allergies in infants. He offers suggestions such as boiling the milk and removing the whey that forms on the top layer or using a synthetic milk substitute containing hydrolyzed casein, arrowroot starch, corn syrup, and cant remember if anything else. He refers to hydrolyzed casein as pre-digested casein. Does this mean that hydrolyzed casein is OK for someone with casein intolerence? If it is hydrolyzed, does this mean that the protein is already broken down into the various amino acids? I have a bad reaction to milk protein and have been all of my life. If anything lists casein as an ingredient, I put it back on the shelf. Most canned tuna fish lists hydrolyzed casein as an ingredient. One other question along the same line. Do the enzyme supplements offered by the health food stores (ones containing proteinase) help someone who is gluten and casein intolerant? Christie P.S. Lisa, I thought your paper was very informative and beautifully written. Many thanks.