Types of dairy sensitivities
Dairy products such as ice cream, cheese and yogurts are favourite food choices for many. Unfortunately for some, dairy products are hard to digest, resulting in symptoms that could range from a stuffy nose to intense fatigue and bloating.
In the world of food allergies and sensitivities, dairy is the most common trigger. Fortunately, there are several dairy substitutes and options that taste great.
Lactose intolerance or protein intolerance?
Lactose is one of the primary sugars found in cow's milk and casein is one of the primary proteins.
Lactose intolerance is the most common type of food sensitivity and is described by a person's inability to digest lactose, the sugar found in milk, which is broken down by an enzyme called lactase. Symptoms of lactose intolerance can include:
- nausea
- diarrhea and/or
- constipation
Reactions to the protein in cow's milk, casein, are also quite common. Cow's milk is significantly more protein-dense than human or goat's milk and therefore, can trigger your immune system to react. In other words, your body perceives the proteins as "invaders" and lodges an attack.
This can result in a myriad of symptoms such as:
- fatigue
- inability to lose weight
- stuffy nose and
- digestive upset
Food allergies vs. food sensitivities
The medical community still hotly debates the difference between a food allergy and a food sensitivity. The symptoms can mimic one another and overlap, making it difficult to diagnose the condition.
In nutshell, food intolerances (otherwise called sensitivities) are typically less severe and can arise anywhere from two hours to two days after eating or drinking the offending foods and drinks. Food allergies are typically more acute and fast acting; they involve a heightened immunological response and are more self-evident (like an anaphylaxis reaction to peanuts).
The simplest way to determine if you're sensitive to dairy products is to eliminate dairy from your diet for two weeks. During your trial elimination period, don't consume:
- Lactose-containing foods
- Casein-containing foods (check ingredients listings)
- All pure dairy products (including cow's milk, cow's milk yogurt, cow's milk cheese, and cow's milk ice cream)
- Processed foods containing milk solids, casein, sodium caseinate, caseinate, or lactose.
Keep a record of any symptoms (or lack of them) for a two-week period. After the two-week period ends, introduce high-quality dairy products such as plain organic yogurt or goat's cheese on a one-by-one basis. Oftentimes, certain amounts of high-quality dairy products can be tolerated. Although this process may be time-consuming, it's the best way to determine if you have a reaction to dairy or not.
Click to continue...
Page 1 of 2
In the world of food allergies and sensitivities, dairy is the most common trigger. Fortunately, there are several dairy substitutes and options that taste great.
Lactose intolerance or protein intolerance?
Lactose is one of the primary sugars found in cow's milk and casein is one of the primary proteins.
Lactose intolerance is the most common type of food sensitivity and is described by a person's inability to digest lactose, the sugar found in milk, which is broken down by an enzyme called lactase. Symptoms of lactose intolerance can include:
- nausea
- diarrhea and/or
- constipation
Reactions to the protein in cow's milk, casein, are also quite common. Cow's milk is significantly more protein-dense than human or goat's milk and therefore, can trigger your immune system to react. In other words, your body perceives the proteins as "invaders" and lodges an attack.
This can result in a myriad of symptoms such as:
- fatigue
- inability to lose weight
- stuffy nose and
- digestive upset
Food allergies vs. food sensitivities
The medical community still hotly debates the difference between a food allergy and a food sensitivity. The symptoms can mimic one another and overlap, making it difficult to diagnose the condition.
In nutshell, food intolerances (otherwise called sensitivities) are typically less severe and can arise anywhere from two hours to two days after eating or drinking the offending foods and drinks. Food allergies are typically more acute and fast acting; they involve a heightened immunological response and are more self-evident (like an anaphylaxis reaction to peanuts).
The simplest way to determine if you're sensitive to dairy products is to eliminate dairy from your diet for two weeks. During your trial elimination period, don't consume:
- Lactose-containing foods
- Casein-containing foods (check ingredients listings)
- All pure dairy products (including cow's milk, cow's milk yogurt, cow's milk cheese, and cow's milk ice cream)
- Processed foods containing milk solids, casein, sodium caseinate, caseinate, or lactose.
Keep a record of any symptoms (or lack of them) for a two-week period. After the two-week period ends, introduce high-quality dairy products such as plain organic yogurt or goat's cheese on a one-by-one basis. Oftentimes, certain amounts of high-quality dairy products can be tolerated. Although this process may be time-consuming, it's the best way to determine if you have a reaction to dairy or not.
Click to continue...
Page 1 of 2
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