Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Dairy? Casein? Whey? Lactose?!


FreyaUSA

Recommended Posts

FreyaUSA Contributor

I'd pretty much realized I was lactose intolerant and have been popping the lactaid whenever I remember. But, here's something I noticed yesterday and confirmed today. Butter and heavy cream do not cause symptoms in me! :blink: Am I not lactose intolerant but some other kind of dairy intolerant? I'm totally confused by this. Or, do butter and heavy cream not contain lactose? :huh: The only other dairy I've been able to eat without any symptoms is yogurt. Oh, now that I think of it, I had a little Babybel cheese wheel today and didn't react either.

I'd say it's all in my head but the fact is, my head doesn't care. :lol:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



red345 Apprentice

Frey, I understand that I irritated you before, and for that I deeply apologize. I see that you were having a rough day today, so I thought I would share these two links.

Open Original Shared Link

This first one covers the core fundamentals of amino metabolism, revealing the pathways behind everything from ketoacidosis on down to PKU. This, by itself, reveals the foundation behind diabetes and celiac disease, in my opinion.

I would ask you to scan down to Histadine, and note that is says when bacteria is present in the intestinal track, this will give rise to the creation of excess Histamine within the GI tract. I am not "Bending" or molding this statement to "Fit my theory," this is simply fact. Promise.

Now, if you have Histamine present within the GI tract, you will have ulcers/lesions/villi damage. Again, that is FACT. It's about time we all do a little more research on the condition known as Mastocytosis/Myasthis Gravis.

But here's one more-

Open Original Shared Link

Please make note of the ingrediants contained in this anti fungus formula. There are three different references correlating to "Lactic Acid" in this company's formula.

These two links single handedly support the theory I have been working on. I would even take it one step further-I believe they single handedly disprove the validity behind the claim there is such thing as Celiac Sprue, as we know it. You have to stay away from gluten in all forms, obviously, but you see what I'm getting at, hopefully. After 50 years, we are only beginning to see this nation's experts dive into the possibility that bacterial overgrowth is present among Celiacs.

But what if we really did the math on this one, and for one moment considered the possibility that the fungus may CAUSE the damage? I referred to one specific fungus in my first post on that other thread. Let me tell you all right now-it's high time you become very familiar with that one. Just my opinion, of course.

In addition to these efforts, my family has employed two students from a local university that will take the ELISA test that has been completed by my family member that has this disease. We chose college students, for obvious reasons. By mid February, they will report back to us summarizing any and all ingrediants that show up in the 7 or 8 foods that came back positive on that test. From Ammonia, to MSG, on down to any number of the hundreds of different pesticides/fungicides. Whatever variables that are found among all of those foods/ingrediants, by February we will know what is in all that have shown up positive. That's when the party will truly begin. In the meantime, just don't get too frustrated, Frey. We're gonna get you people better one way or the other.

FreyaUSA Contributor

Red, thank you for your post and your apology is gladly accepted. :) Now... :blink: who'd have thought that chronic stomach problems would lead me to studying my least favorite subject to the point I actually can understand some of that first link? :lol: I'll look into this further though my interest (study) angle on gluten and celiac disease is more concerned with the neurological damage caused by gluten that apparantly killed my father two years ago than the GI problems (though I suffer from them also, the brain damage and pain my father went through truly terrifies me.)

As far as lactose vs the others, I did find that people who are only mildly lactose intolerant will often tolerate butter and other of the richer dairy products (like heavy cream.) Go figure. Also, that cooking lactose changes it while cooking casein does not, which is one way to determine if you've problems with lactose or casein. Now, having problems with whey is less discussed except to lump it with lactose or casein problems, so... <_<

red345 Apprentice

"As far as lactose vs the others, I did find that people who are only mildly lactose intolerant will often tolerate butter and other of the richer dairy products (like heavy cream.)"

And that all makes a great deal of sense in the world of Mycology, Frey. On a different note, I believe that also shows us a key to the puzzle-The whole fat dairy foods, generally speaking, are what they are. The "Skim" versions, or the "Reduced fat" versions are not natural, however. Obviously, "Something" is done to reduce the fat content of such products, and that's an extremely valuable clue to this, believe it or not.

I need a few more weeks for the new endoscopy and GAB test, in addition to the report that will be done on the ELISA findings. Once all of that is complete, and things go as I suspect, I will be prepared to offer up what I hope will be a very worthy explanation for all of this. There really isn't anything more I can do at this point, not until I get those findings.

For one's urea cycle to read normal in the presence of an ammonia toxicity, that should be a pretty big clue to this. A very big one, in fact.

We've all heard of the Atkin's Diet. We know of it's benefits, and risks. Personally, I have seen some thrive on the diet, and others fail, and suffer some health complications as a result (Lipids). But I have always believed that he was onto something. But it just wasn't enough, and made a few too many assumptions. That's my personal opinion.

If I had any advise to offer you right now, Frey, from a person that is not a doctor, nurse, or dietician whatsoever (You have to remember that), I would begin taking a Beta Glucan 1,3, and 6 supplement for two weeks, so long as you are not on a beta blocker.

I would than cut out ALL GRAINS, regardless of source-corn, rice, wheat, amaranth, quinoa, pasta, buckwheat, oats, and barley-all of them, for two weeks. I would avoid all sugars, all dairy substitutes and low fat versions, fruit juice, ALL dressings and sauces (Even gluten free versions), peanuts, and yes, even coffee, eggs, and booze. And most certainly, all sugar substitutes. Even soy. Certainly gluten.

I would find any number of the hundreds of private farmers/companies that supply organic meat. If cost is of concern for some, just go with hamburger meat. I would do the same with dairy-odds are the same supplier of meat provides dairy. Because of the few things that would be allowed to eat, you'd be able to afford the organic meats/dairy, I'm pretty sure of that.

Each year, when any given crop is deemed to be "Unsafe" for humans via the FDA because of mytoxin (Fungus) contamination, guess where that goes? It is fed to cattle, chickens/etc. No barriers on what cattle can or cannot eat, afterall, and that's where these type of concerns enter in. The only way to avoid it is to go with one of the true organic meat companies, one that's actually proud of what they do, etc, and is not just one hiding behind the implied federal labeling rules of "Organic farming."

Beyond that, I would live on my vitamins, preferably those that are gelatin free (And definitely gluten-free), yogurt, 10 fruits and veges per day, tofu, organic butter, olive and flax oils, fresh nuts, water, tea, and potatoes-all forms ok, other than grits/fried potatoes/french fries/hashbrowns, etc.

That's it, and it would suck, absolutely suck. 2-3 weeks would be needed, and they would be pure hell. Unfortunately, this is the only way anyone here can outrule the possibility that Celiac is something far different. Only than would you know. If I was in the position of a few of the people here, I myself would take that risk. Two weeks of hell becomes Heaven if a miracle takes place, afterall.

tarnalberry Community Regular

Not all dairy products contain the same amount of lactose. Look at the sugar content of the item you're having - if it's low, it means it doesn't have a lot of lactose. Cream, butter, and cheese are all higher in fat and protein, leaving less lactose in them. Many people are not _fully_ lactose intolerant - they can produce SOME lactase, but not enough to break down significant quantities of lactose. They may still be able to have dairy products, however, that have minimal lactose. It's really that simple.

FreyaUSA Contributor

I have to agree with Tiffany on this. I've been looking up the lactose contents of different dairy products and it seems I only have problems with ones that are in the higher content category. I've been feeling fine since I realized this and made adjustments! Also, because lactose changes when heated, now I know why sometimes certain cheeses will bother me and sometimes not...because they've been heated! Very simple. Thank you, Red, for your insights, though! I really believe I'm just recovering my villi and having certain sensitivities in the meantime.

Red, I heard you mention lowering someone's cholesterol. My friend is following the South Beach Diet and has lowered his cholesterol 110 pts as well as taking him from being diagnosed "pre-diabetic" to normal! It might be worth it for whoever you know with this problem to try it. (Lipitor brought his cholesterol from 345 to 225, then he started SBD and it's now down to 115. I'm so proud of him!)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,918
    • Most Online (within 30 mins)
      7,748

    Linda matthews
    Newest Member
    Linda matthews
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...