To Casein or Not to Casein, Should That Even be the Question?

On Saturday June 18th, Chrissy Kine-Bott  from Contemporary Catering  visited the monthly Celiac Support Group .  Not only did she come to share her knowledge about dining gluten-free, she made us lunch AND dessert!!!

Chrissy is a very passionate person who has gone vegan, dairy-free, gluten-free and casein-free (and all of her food is too).  Chrissy is very active on our Gluten-free Jacksonville Facebook page and was the first person (sadly, not even my doctor) to bring up the link between gluten and casein.  Casein is the main protein present in milk and (in coagulated form) in cheese and it is also used in processed foods.  While I am not that educated on the casein/gluten connection, it has made me question whether I should remove dairy from my diet because I have noticed that I am getting sick around the time I eat something with dairy.

Anyone who knows me knows that I always say “I don’t mind being gluten-free, as long as I can still have my cheese, olives and wine.”  Now I am contemplating whether to remove dairy from my diet and I am starting to get really sad.  I love cheese, I love greek yogurt and I love cream in my coffee.  While there are tons of options such as: Almond Milk, Soy Milk, etc, the thought of letting go of cheese almost seems worse than going gluten-free.  But there is still more research to be done.  While there are plenty of resources online about going gluten-free and casein-free most of them are related to children and autism.  I have yet to find information about celiac disease and the need to be gluten-free and casein-free.

Things that contain casein from WebMD

  • calcium casein, casein hydrolysate, magnesium casein, potassium casein, rennet casein, sodium casein
  • dairy products like cheese, yogurt, milk, pudding
  • butter, butter flavoring, butter fat
  • lactalbumin, lactoalbumin phosphate, lactaglobulin, lactose
  • margarine
  • nondairy creamers
  • whey, whey hydrolysate

If anyone has an answer or has talked to their physician or nutritionist about this please share with me.  In the meantime I am going to continue my research…  To casein or not to casein, should it even be the question?


Filed under Diagnosis

10 responses to “To Casein or Not to Casein, Should That Even be the Question?

  1. Kristen

    I have read many bad things about dairy and have cut it mostly out of my diet (okay, my favorite food is Mexican, so it’s been hard!) and seen very positive results in my skin (dairy has been linked to cystic acne). Not sure of the link with gluten, though. You might be interested in the book Beauty Detox Solution by Kimberly Snyder or Crazy Sexy Diet by Kris Carr. Very interesting information – the first book changed the way view food and my entire way of eating.

  2. mary edwards

    it is tough, but definitely worth it. i have done it for almost a year, and now i am very sensitive to any casein. here is what i have learned:
    mcdonald’s dips fries in milk and flour.
    vegan cheese bears no resemblance to the real thing, so just find something else to like.
    there is life after sour cream and cheese, but it really takes a while to find it for yourself.
    so delicious ice cream made with coconxut milk is yuuuuummmmmy. they make a gluten-free cookie dough that will make life easier during cravings.
    the only mac and cheese that’s gfcf is amy’s, and it’s actually, magically pretty good, but again, don’t expect the real cheese. amy’s has done a great job, but there is no cheese without cheese.
    mexican food is still good, just loving avacado instead of cheese.
    good luck with this endeavor 🙂

    • Thank you Mary! I love Amy’s however, I have realized I get sick from Amy’s becuase of the cross contamination. I am addicted to So Delicious products, everything of theirs is amazing! I have not missed cheese at all and your point about avocado is spot on!

  3. I have been GFCF for three months and think Daiya cheese is fabulous. Grassroots also carries the brand Wayfare that has been really good too (and oatmeal based, soy free), although I’m still waiting for the sour cream to arrive. As one whoreally enjoyed dairy and even made my own yogurt, it hasn’t been as hard as I thought it wold be. You can even get a GFCF pizza with Daiya cheese at Mellow Mushroom or bring your own cheese sub to Tommy’s Brick Oven Pizza.

  4. Heather

    I actually learned about my problem with casein BEFORE we figured out about my gluten problem. Once I knew about both and started doing research, I learned that often with celiacs, the digestive system becomes so sick from the gluten, that it stops to process many things, especially dairy. According to the source, it says that after your insides have time to heal, you may well be able to reintroduce dairy. Hope so!!!

  5. Tonya

    Yes, I’ve read repeatedly that gluten intolerance goes hand in hand with dairy intolerance… I’m just learning that first hand. I went gluten free about 3 months ago and saw immediate improvement in my symptoms (extreme muscle pain – although never any digestive issues). I thought over time, the rest of my symptoms would clear, but they haven’t to date – and some days are worst than others. When I went gluten free, I thought it wouldn’t be too bad as long as I could still have cheese and yogurt! (I long ago transitioned to almond milk, which I love – transitioned mostly for all the contaminates in regular pasteurized milk, and it’s really hard to come by raw milk). However, I recently noticed bouts of pain a couple days after having something with dairy…so a few days ago, I went dairy free. I’m feeling better already! I still plan to get tested, just have to save some money first. But what I’ve learned over the past few months really explains a lot about past medical issues in my life – I’ve always felt healthy, but had a couple of things that nagged at me. I think I may have found the cause!

    • Thank you Tonya. Since this post I have been 100% gluten-free and dairy-free. It has not been an issue at all. I even found soy cheese so I can have pizza occasionally and Mellow Mushroom has it too. The brand is Daiya. It is also great to add to gluten-free lasagna and in gluten-free quiches. I too love Almond milk. I was never someone who drank a glass of milk but it is nice to have to make smoothies, in gluten-free baked goods I make at home and in eggs occasionally. As for ice cream I love the brand So Delicious. I think their vanilla ice cream tastes better than dairy containing ice cream and it has less fat and calories. Good luck, I definitely feel better since going dairy-free.

  6. sneha chouhan

    how is cow’s casein is different from buffalo’s casein?

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