ALLERGY TO CASEIN OR WHEY

By Theresa Willingham

Allergic reactions to casein and/or whey protein are caused by an immunological sensitivity to milk protein - rather than the sugar.  A reaction to casein or whey can cause breathing problems, hives and rashes, abdominal pain, and possibly serious weight loss. While there are at least 30 types of potentially allergy-causing proteins in milk, casein is the most prevalent.  The proteins lactalbumin and lactoglobulin, which comprise the whey proteins, are also known to cause problems.

Because whey proteins are changed by high heat, those sensitive to why can sometimes tolerate evaporated, boiled, or sterilized milk and milk powder.  That other 80% of milk, the casein, is unfortunately for sensitive folks, heat stable.  It's also the most common allergen in cheese, which seems to be particularly craved by those who can't have it.  The harder the chees, the more casein it contains.

And because milk proteins are not altered sufficiently when milk is converted to other dairy products like cheese or yogurt, the only way to avoid reactions is to avoid milk in all its forms.

Interestingly, too, the molecular structure of casein is similar to that of gluten, and those with celiac disease may also suffer from casein intolerance.

Information reproduced with permission by Theresa Willingham.  Theresa's book The Food Allergy Field Guide: A Lifestyle Manual for Families is now available via the Savory Palate or Amazon.com