Dairy/Casein Allergy

Dairy is a huge staple in the American diet.  It is put into everything, especially when eating out.  Some restaurants don’t even have a diary free substitute for cooking like Luceils.  Butter, milk, and more dairy please from heavy cream used in desserts to ice cream, dairy is in most peoples diets for breakfast lunch and dinner.

A little History

The largest producer and consumer of milk in the world is India.  Dairying begin in Southwest Asia between 900-700BC.  In 1863 French chemist/biologist Louis Pasteur invented pasteurization to help kill bacteria in food and drinks.

Studies have showed that someone with a gluten allergy is likely to develop or already have a dairy allergy or intolerance.  I am one of those people blessed with both intolerance’s/allergy’s.  Also, interesting 2 out of the 6 people I work with have a diary intolerance!

Got Milk?

Oct 29, 1993 was the launch of the first Got Milk advertisement.  The advertisement involved peanut butter as well.  Who doesn’t love milk and peanut butter!!!  From 1994-1995 Milk sales soared to a total of 23.3 billion lbs of milk sales in 12 regions!  This sky rocketed advertising and milk to about 40 million/year spending on milk ads.  In 2002 Got Milk? was labeled as one of the top 10 commercials ever.

Grade A Vs. Grade B

Grade A milk is used primarily for drinking, the farms are inspected every 6 months.  Grad B milk is used for producing cheese or secondary bi products.  Grade B farms are inspected every 2 years. 


  1. Milk/Dairy/Butter


  • Dairy is the most common allergy for children in the U.S.
  • 2.5 % of children in the US are allergic to Cow’s milk
  • 30-50 Million Americans will become lactose intolerant in their life
  • Lactose intolerance is an allergy to the protein in the sugar of milk, people who are lactose intolerant can have lactose free milk or take lactaid to block the sugar protein
  • An allergy is an immune response that results in inflammation and tissue damage. Such a response to food can be exhibited in any part of the body, therefore it can cause a wide range of problems
  • Having a dairy allergy means No  butter too
  • Some people with a full dairy allergy will also be allergic to eggs
  • Over 50% of people with a gluten intolerance will have a diary intolerance or allergy


  • Skin reactions such as hives or eczema.
  • Allergic conjunctivitis: Itchy, red, watery eyes.
  • GI reactions such as nausea, abdominal pain, vomiting, or diarrhea.
  • Airways symptoms such as wheezing or coughing or runny nose.
  • Angioedema: Swelling of lips, tongue, or face
  • And Anaphylaxis shock

Hidden Ingredients/Products that may have Dairy

  • Casein is used as an emulsifying and binding agent in countless processed foods, including “vegetarian” cheeses and supplements
  • Other forms of casein: mmonium Caseinate, Calcium caseinate, Casein Hydrolysate, Iron Caseinate, Magnesium Caseinate, Paracasein, Potassium Caseinate, Rennet Casein, Sodium Caseinate, and Zinc Caseinate.
  • Lactose (milk sugar)
  • Some products that are calcium fortified
  • Some O.J’s and beverages
  • Packaged Meat
  • Some Soy Products:  look for these ingredients specifically in soy products (Casein, caseinates, and sodium caseinate)
  • Canned tuna
  • Sausage especially flavored
  • Chips
  • Cereal
  • Why proteins (delactosed) (Whey is produced during the first stages of cheese-making as a liquid which is then processed to obtain whey protein isolates)
  • Lactalbumin (emulsifying and binding agent in food products, a whey-derivative)
  • Lactalglobulin (lactoglobulin is a whey protein which functions as a gelling and stabilizing agent. It is most commonly found in clear sports beverages.)
  • Cookies, doughs, pizza
  • Recaldent (A casein-derivative, recaldent is most commonly found in dental products, although it has also been used in chewing gum.)

Whats this craze on Casein?

Casein is a also a protein in the sugar of milk, but a different protein then lactose.  The immune system has a similar reaction creating antibodies to block the protein when consumed.  Casein composes 4% of milk composition.  Someone with a casein allergy may also have a lactose, dairy or egg allergy as well.  Casein allergy’s are usually developed as children and may be out grown, though some may not out grow this allergy.  Casein has similar symptoms as well:

  • swelling of the lips, mouth, tongue, face, and/or throat
  • skin reactions such as hives, a rash, or red, itchy skin
  • nasal congestion, sneezing, runny nose, itchy eyes, coughing, or wheezing
  • chest pain and trouble breathing
  • Anaphylaxis


Anyone with a gluten or dairy allergy might think twice before digging into a candy bar again, but Enjoy Life makes an excellent allergy free chocolate on the market now in semi-sweet chocolate chips and chocolate bars!!!

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