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"Foods contain a variety of potential allergens. The syndromes range from chronic recurrent head cold symptoms with frequent bouts of otitis media, eczema and/or asthma to gastrointestinal upsets. Food additives such as dyes and preservatives may contribute to hyperactivity and accompaning behavioral changes. Most people refer glibly to this as allergy, when in fact many cases are some form of intolerance rather than allergy per se. If milk must be eliminated from the diet......."
These were the words of Donald Espelin M.D. It is in his memory that I seek and provide information to benefit others. Without Dr. Espelin, Dr. Kechely, and my mother, I would certainly not be writing these pages today.
This is what milk looks like magnified. You will notice that it is mostly made up of butterfat, casein, and water.
Milk Allergy
This is a reaction in the body created by antibodies that develop to attack the element that has been introduced. Milk allergy is caused by the body creating antibodies to attack the proteins or fats introduced by milk. Casein, lactoglobulin, or butterfat can be the cause. The symptoms that result most commonly include swelling, itching, bronchospasm, hives, hypotension, abdominal cramps, and diarrhea or other gastrointestinal problem. Dairy products are known to aggrivate conditions such as asthma and eczema. The reason for this is the fact that when antibodies are released in the body, histamines are also released, and fluid is more likely to build up in the lungs.
Treatments vary... You need to consult your doctor. Each person varies in severity of reaction, cause of reaction, and ability to recover from reaction. A qualified health care professional must be consulted for treatment and individual advice for controlling your allergy. If you even suspect a food related allergy, discontinue consumption of the product you suspect, and consult your doctor.
It is very important to know what element of milk is causing your allergy or intolerance. There are a great number of things that can be the culprit. The two most common are Butterfat and Casein. A great deal of information is available on the internet about casein, but butterfat has been almost completely excluded. For your own safety and ability to take care of yourself, you must consult your doctor. If you are allergic to butterfat, you will find it much easier to locate food products that you can tolerate. If casein is your trouble...look out. You will hardly believe the variety of products on the market that contain caseinates as additives. It is absolutely amazing. A very good description of casein and its association to commercial food products is available at about.com in the health/fitness category under allergies, titled "Casein In Processed Foods & Products". Another must read to understand milk proteins relationship to commercial products is Eating Without Casein. Tips on reading labels and avoiding milk protein can be found here.
Butterfat is the natural fat from milk. It rises to the surface when unpasteurized whole milk sits. The allergy exhibits the same types of symptoms as any other allergy. It can manifest itself in anything from asthma and bronchitus to rashes or diarrhea. Commonly, I understand, chronic sinusitus is a very notable symptom. I must reitterate the importance of consulting your doctor. It truly is important to know what element of dairy milk causes your problems. Butterfat is also used in many commercial food products. However, it is far less likely to be found in anything that you would expect to be non dairy. Mostly, it is used in cream. Butterfat is seperated from milk via centrifuge, and the seperate product is processed for cream, butter, ice cream...etc. It is much easier to eliminate butterfat from the diet than it is casein.
If you are diagnosed with a milk allergy, remember to read all food labels carefully before purchase and consumption. And remember to talk to your pharmicist about any medicines, as casein and lactose are commonly used in medicinal manufacture. You may need to completely avoid milk protein, milk sugars, and milk fats.
This is worth repeating: If you are diagnosed with a milk allergy, you need to read food lables and always talk to your pharmicist about any medications. Avoiding milk protein, sugar, and fat is difficult.
Although milk and foods made from milk are the only natural sources, lactose is often added to prepared foods. People with very low tolerance for lactose should know about the many food products that may contain lactose, even in small amounts. Food products that may contain lactose include:
| Breads and other baked goods |
Salad Dressings |
| Processed Breakfast Cereals |
Mixes for pancakes, biscuits, and cookies |
| Lunch Meats |
Candies and other snacks |
| Margarine |
Instant potatoes, soups and breakfast drinks |
some of the above information used with permission from NIDDK
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