2. Sensitivities and allergic reactions to the milk proteins: Casein and Whey
First of all, I would like to explain the difference between sensitivities and a real allergy. There are currently three main explanations for the negative reactions that occur in the body from specific foods. These reactions are classified as IgE, non-IgE, or IgG-mediated. The “Ig” in these abbreviations stand for “Immunoglobulin”. Immunoglobulins are important regulatory proteins in the immune system that regulate inflammatory reactions to strategically focus the immune system on specific targets such as viruses and foreign bacteria.
In a classic allergic reaction, which can be occur by eating certain foods such as peanuts, fish etc. we are looking at an IgE- mediated process. These reactions can be life-threatening and happen immediately after eating allergenic foods.
Non IgE reactions are typically isolated to the gut and result in gas/bloating, possible diarrhoea, which overtime results in damage to the GI- tract.
Finally, the primary culprit in food sensitivity developments is a non- IgG- mediated reaction. These reactions can cause systemic problems in the body over time leading to low grade inflammation. The longer you are consuming the food the more you begin experiencing symptoms.
Typical symptoms of food sensitivities are:
- Moodiness
- Brain Fog
- Food Cravings
- Headaches
- Fatigue
- Heart Burn
- Joint Pain
- Gas/Bloating
- Acne or Eczema
- Leaky gut
- Autoimmunity
Food sensitivity or allergy against casein and whey lead to inflammation which can cause serious conditions in the long run. Leaky gut, Inflammatory Bowel disease, autoimmune conditions, arthritis….
Insulin-dependent (type 1) diabetes is linked to consumption of dairy products (milk protein) in infancy. A 2001 Finnish study of nearly 3,000 infants with genetically increased risk for developing diabetes showed that early introduction of cow’s milk increased susceptibility to type 1 diabetes.
2 Responses
The problem I have with this theory is that you are assuming that people are eating pesticide-laden commercial dairy products. I would like to see a study that compares the health of people who eat only organic grass fed dairy, to those who eat a vegan diet.
Part of my curiosity is that I ate a very healthy vegan diet for 30 years (whole grains, soaked legumes, lots of organic high-calcium greens – the whole bit). I switched back to (healthy) meat & organic dairy because all my teeth were falling out, and my joints were a painful wreck! I am infinitely healthier now: more physically stable, much better digestion, and have way more stamina than I did when I was vegan. Lots more energy, too.
So, I will need a lot more convincing to go back to my old, painful, tired ways…
Anyway, thanks for the info.
Hi there Stacye,
I think we have a little confusion on the topic. A dairy free diet is NOT a vegan diet. If you are dairy free you can still eat all kind of meats. We avoid “dairy” opting for small amounts of organic butter but mostly ghee – but we consume organic meats in addition to our organic veggies, fruits etc..
You are not the only person who suffers under a vegan diet. Meat is a lot easier to digest than legumes as well as it contains all amino acids, Vitamin B12 and iron. Also a vegan diet tends to be high in carbohydrates and therefore can cause inflammation in the body. This does not mean that all individuals on a vegan diet suffer, we believe an individual assessment is important as no “one size’ fits all. Instead, it’s about listening to your body, understanding what your body needs to thrive.
So again being dairy free doesn’t mean to be vegan and that doesn’t mean all your pains come back. It can also be that you are not dairy sensitive and therefore don’t need to avoid it. Hope this clarified your concerns.
Deborah & Sabrina