<<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