By Lauren Denos: 4/12/2015 (Concerns)


Is dairy good or bad? That all depends on how your body processes it.

Dairy is a big area of conflict. Many think it is a great source of healthy protein and calcium, others believe it is not good for the human body. For those debates you can make up your own mind. But when you have a lactose intolerance or an allergic reaction to milk, choice is kind of made up for you. So let’s look at the different types of issues we could have with dairy and what we can do about it.

First off let’s look at the different components to milk.

  • Casein is a milk protein found in the solid part of the milk or the curd, and is also the main protein found in cheese. The harder the cheese, the more Casein.
  • Whey is the protein found in the liquid part of the milk
  • Lactose is the sugar in milk

The difference between a food allergy and a food intolerance.

A food allergy happens when the body’s immune system has an overreaction to a specific protein, which in this case is Casein or Whey. A food intolerance is when the body does not have the proper enzymes (lactase) to break down the sugar in your dairy, such as lactose.

Allergic reactions range from:

  • Nausea and/or vomiting
  • Itchy skin or mouth
  • Rash
  • Stomach cramps
  • Hives
  • Diarrhea
  • Congestion
  • Flushing of the skin

Severe allergic reactions can be:

  • Trouble breathing or wheezing
  • Difficulty swallowing
  • Swelling lips or tongue
  • Swelling throat
  • Chest pain
  • Sharp drop in blood pressure
  • Anaphylaxis (if you have this severe of an allergy, then you should be carrying around aEpiPen)

Some lactose intolerance symptoms can be:

  • Stomach cramping
  • Diarrhea
  • Headache
  • Foggy head
  • Bloating and/or gas
  • Feeling lethargic
  • Nausea or vomiting
  • So how do you know what to avoid? provided this list of what to avoid and what to look for in the food you buy.

Avoid foods that contain milk or any of these ingredients:

  • Butter, butter fat, butter oil, butter acid, butter ester(s)
  • Buttermilk
  • Casein
  • Casein Hydrolysate
  • Caseinates (in all forms)
  • Cheese
  • Cottage cheese
  • Cream
  • Curds
  • Custard
  • Diacetyl
  • Ghee
  • Half-and-half
  • Lactalbumin, lactalbumin phosphate
  • Llactoferrin
  • Lactose
  • Lactulose
  • Milk (in all forms, including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low fat, malted, milk fat, nonfat, powder, protein, skimmed, solids, whole)
  • Milk protein hydrolysate
  • Pudding
  • Recaldent(R)
  • Rennet casein
  • Sour cream, sour cream solids
  • Sour milk solids
  • Tagatose
  • Whey (in all forms)
  • Whey protein hydrolysate
  • Yogurt

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