October 19, 2011

Gluten in Dairy Products?

 

Giving up gluten in the diet can be a challenge for some people.  How would you feel if I said that in order to be TRUE gluten free, you have to give up processed dairy foods?  Cheese, yogurt, milk, butter, sour cream, etc.

Could feeding cattle grain be contributing to this process?

Is gluten found in standard store bought milk? Is gluten the only protein in grain that causes or contributes to poor health in those with gluten sensitivity? Dr. Ford and I answer these questions in this breakthrough interview that you won’t want to miss if you are on a gluten free diet…

 

What Can You Do?

Science has confirmed that gluten-based proteins pass through into mother’s milk.  There is strong potential that this would be the case in animals as well.  Many people consider that dairy is an essential food in the diet for calcium and vitamin D and are hesitant to stop eating it.  This is just not true.  The milk industry has done a remarkable job of marketing to the general public on this.  Much in the same way that the grain industry has everyone believing that they need 8-10 servings per day.  Consider the following when forming a decision on this topic:

  • Lactose in dairy is hard to digest for humans over three years of age.  We go through a genetic down regulation in the production of this enzyme as a natural part of aging.
  • The majority of dairy sold in the U.S. is genetically modified and loaded with hormones.
  • The cows that produce the milk are not pastured, they are gluten fed.
  • Most dairy products contain thickening agents made with grains.
  • Products are pasteurized.  This denatures proteins and damages the other immune boosting properties of milk.
  • Fat is removed.  Skim milk is toxic.  Fat is not unhealthy.  Unhealthy fat is.  The difference is in how the animal is fed.  In the case of the cow – grains are the primary staple.  Fat derived from grain is highly inflammatory thus promoting and perpetuating chronic disease.
  • Many products contain added sugar or artificial sweeteners and flavors.  These chemicals are not conducive to good health.
  • One of the main proteins in GMO dairy, casein, has been shown to contribute to autoimmune diseases of the skin including eczema and psoriasis.  This same protein in strikingly similar in structure to gluten.
  • Clinically speaking, people who go gluten free/dairy free typically have faster recovery of illness than those only going gluten free.

If you would like to keep dairy in your gluten free diet remember that you should only buy from a grass fed source.  Regular grocery stores typically carry products that are derived from cattle that are grain/gluten fed and contain added hormones.  Remember that an organic on dairy means that the cow was fed organic grain.

Grass fed dairy can be found at a local farmer’s market.  Check in your area and find out what you have available. 

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All the best,
Dr. Osborne – The Gluten Free Warrior

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Gluten Free Warrior Commentary

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16 Responses to “Gluten in Dairy Products?”

  • Kathryn Reilly says:

    I am trying to go completely gluten free and have given up all grains, but I know some of the chicken I consume although pastured is given supplemental grain as feed. It has been a huge transition, to give up all grains. I am mostly staying away from lectins as well. Sometimes I feel that I have nothing to eat. Would it be common sense to say that I should stay away from any grain fed animal products? I am also using raw milk yogurt. The Guernsy cows are pastured on grass and given hay in the cold months. The milk has A2 beta casein, unlike the A1 beta casein that research shows may be linked to many diseases. I do have Hashimoto’s and related problems, but the most distressing is the awful eczema that drives me nuts that is getting worse. I sure don’t want to go straight to thyroid hormones without trying everything. In your opinion, do I need to stay away from anything fed grain, and do you think that the A2 beta casein raw milk yogurt is safe for someone with eczema? Thank you for replying.

  • Kathryn,
    I would cut dairy out completely. There is too strong a correlation with eczema. Have you been food allergy tested? If not, ask your local doctor to perform and Elisa Act allergy test. You can call my office at 281-240-2229 for more information on this.
    All the best,
    Dr. O

  • Lynn True says:

    @Kathryn, Bravo! You sound like you are on the right track for yourself and also still have some things out of balance that you are still sorting through. I can say with certainty that it DOES get easier and more pleasant as you learn and eliminate what doesn’t work for your body because you feel and function better — and that’s why we do this! I am true grain-free and also cannot tolerate soy, dairy, chicken (even organic), and any commercially processed anything, plus many other common chemicals — absolutely no cheating or I feel wretched for days, very motivating! The upside is that I feel MUCH better and as my body rebalances I’ve lost almost 70#. Keep up your good work, and find a doctor who works with Functional Medicine (this will likely be a chiropractor) to help you figure out ongoingly what your body needs. I did/do need to use supplemental nutrition to rebuild my body and get rid of symptoms like eczema, brain fog, and leg cramps (and do know that biochemistry is somewhat a moving target). Do not give up! You will feel better. Patience, persistence, and perseverance are your friend.

  • Fenella says:

    According to Shari Lieberman (The Gluten Connection),lactase, the enzyme needed to digest lactose is secreted by the vili in the intestine. Gluten-intolerant people tend to lose these. In the UK, cattle are usually fed on grass, hay & silage, so gluten in milk is less of a problem than it is in the US. I drink a small amount of lactose-free milk every day in tea & coffee, which does not make my symptoms any worse.

    Dairy substitutes such as soy milk give me far worse digestive problems than milk,as well as being goitregenic.

  • Sheena says:

    Lynn, when you mentioned additional supplementation what forms were you using? I ask because I havent been able to take supplements due to stomach problems or mouth breakouts ( sores in the mouth). Would love to get feedback from you.

  • Nate says:

    I gave up all grain, I gave up meat, I survive mostly on yogurt with honey. Now I can’t have yogurt because of gluten found in Milk. Crap It is frustrating to give all the food I love and looks like I am expected to give up everything. It is difficult to find medication or vitamins that is gluten free. I don’t eat rice because of allergies. Confused and irritated.

  • Fenella,
    Soy is as bad if not worse for you than gluten and casein. Try hemp, coconut or amount milk subs.

  • [...] induced bone disease is to increase the intake of fortified dairy products. There are a number of problems with milk, cheese, yogurt, butter, and other dairy products produced in the U.S. One of the biggest – [...]

  • Anthony Rao says:

    Nate, Almond Milk [home-made only] is so delicious I can’t describe it. The pre-packaged almond milk you will find at the market is full of sugar and preservatives.

    Buy organically grown RAW almonds. Unfortunately all almonds in the US are pasteurized so the enzymes have been killed but, it’s still a great cow’s-milk substitute. If possible, locate “steam-pasteurized” almonds. Sometimes, an almond farmer will sell direct to the public REAL Raw almonds, prior to pasteurization. That’s how I got mine. Just called small almond farmers in CA and Bingo!

    Don’t forget about the plethora of veggies out there you can eat. Juicing is a great way to change it up too.

    All the best

  • Judy Payne says:

    What are your thoughts on fresh goats milk and cultered yogurt and kefir from raw goats milk? That’s quite different again is it not?
    Judy

  • suealiaim says:

    grass fed dairy can be found in most mid and high-end grocery stores. heck, my local grocer carries RAW milk, too, though given my long history of ppi use i am skittish to try it. i do however get terrific pasture fed non-homoginized butter, milk and cheese (kerrygold and strauss farms, there are others, too.) whole foods is another source of pastured dairy products.

  • lisa says:

    What about kosher antibiotic/ hormone free Turkey am I to stay away from that because of what they are fed? Also is that all the same with goat milk cheeses and yogurts?

  • James N. says:

    From my own experience, I can’t handle A1 Casein (Holstein Cow) protein, but I am ok with A2 Casein (Sheep/Goat dairy). As for cow dairy, I am reduced to grass-fed butter, such as Kerrygold. I have a chronic autoimmune problem with Athlete’s foot that is slowly going away as long as I keep my exposure to A1 Casein from slim to none. Similarly, my daughter, had eczema that flared up when exposed to the same Holstein cow A1 casein milk protein, and no eczema flare up with grass-fed butter and goat milk. I think that the degree of gluten and dairy sensitivity varies from one person to the next. And yes, soy as nasty. It is so bad that I will come down with a migraine headache if I eat too much chocolate that has soy lecithin in it as an emulsifier.

  • Georgia says:

    What about whey protein? This is an amazing ingredient in many protein shakes and bars?

  • Georgia says:

    Oops spell check problems. Meant common not amazing.

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