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:
- Brain Fog
- Food Cravings
- Heart Burn
- Joint Pain
- Acne or Eczema
- Leaky gut
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.