Caseinate

Casein is a protein found in milk. Milk contains two proteins, which consist of Casein and Whey. Casein is the protein that is usually found to be the culprit because it is much harder to digest. When you don’t digest casein protein properly, many digestive and neurological problems can occur. Casein allergies are serious and symptoms can be invasive. Symptoms can include eczema, hives, gastrointestinal symptoms similar to those of lactose intolerance, and asthma. Those that have an intolerance or allergy to casein are also at risk for anaphylactic reactions where the immune system floods the body with chemicals and the body can go into shock.

If someone has leaky gut and improperly digested casein is getting into their system, then they are going to react because inappropriate proteins are what the immune system is designed to attack. The other problem is that the peptides that result from incompletely broken down casein behave like opioids and they will have a similar Central Nervous System effect such as brain fog, lethargy, etc. A more detailed explanation of this process is contained within the Gluten write up on the lactoglutenzyme.com website. There is great research conducted on different types of dairy milk.

Intolerances to the proteins in dairy can be confusing because there are two types of proteins and most people only think of lactose intolerance when it comes to intolerance to milk products. Some of the symptoms of caseinate intolerance are similar to, if milder than those of allergic reactions. For some people, it manifests as constipation. For others, diarrhea. Still others get tingly fingers, joint pain, and a foggy head. Whatever the symptoms of a dairy protein intolerance, they usually take longer to appear, making identification difficult. Official numbers for milk protein intolerance prevalence are unknown because the condition itself is relatively unknown in the medical community.

All proteins, including casein, are long chains of amino acids. Beta casein is a chain 229 amino acids in length. Cows who produce this protein in their milk with an amino acid called proline at number 67 are called A2 cows, and are the older breeds of cows (e.g. Jerseys, Asian and African cows). But some 5,000 years ago, a mutation occurred in this proline amino acid, converting it to a different amino-acid called histidine. Cows that have this mutated beta casein are called A1 cows, and include breeds like Holstein.

Proline has a strong bond to a small protein called BCM 7, which helps keep it from getting into the milk, so that essentially no BCM 7 is found in the urine, blood or GI tract of old-fashioned A2 cows. On the other hand, histidine, the mutated protein, only weakly holds on to BCM 7, so it is liberated in the GI tract of animals and humans who drink A1 cow milk.

BCM 7 has been shown to cause neurological impairment in animals and people exposed to it, especially autistic and schizophrenic changes. BCM 7 interferes with the immune response, and injecting BCM 7 in animal models has been shown to provoke type 1 diabetes. Dr. Woodford’s book presents research showing a direct correlation between a population’s exposure to A1 cow’s milk and incidence of autoimmune disease, heart disease, type 1 diabetes, autism, and schizophrenia. In America, we almost exclusively only consume A1 milk.

Taking LactoGlutenZyme with its university researched protease, peptidase and dipeptidyl peptidases break the 7 amino-acid casein chains into single amino-acids that the body can use.

*How to Determine: The gold standard has been the food challenge: strict avoidance of the suspected food until symptoms subside, followed by an oral challenge. Now, you can take 1-2 LactoGlutenZyme capsules with a food containing Casein and see if symptoms go away without making any other changes.

The basic idea is to remove all dairy for at least 30 days or to take LactoGlutenZyme consistently for a month. This gives your body a reprieve that, according to some, is necessary to re-sensitize your body to potentially problematic proteins. If dairy proteins are inducing a low-level inflammatory state that lasts for days or weeks and muddles the message, you need a solid chunk of time without any for reintroduction to provide accurate information. So either skip the cheese, the milk, the cream, even the butter for 30 days if you suspect you have a dairy intolerance or take LactoGlutenZyme. If you choose to skip the foods, then introduce dairy foods one by one, giving yourself two or three days to ensure lack of latent response before trying a new one. If you still have symptoms after reintroducing casein, then you definitely need to take the powerful digestion supplement. The heavy processing and antibiotic laden dairy can make it hard for our digestion systems to completely break down the protein caseins.

*Casein-rich foods: most cheeses, Greek yogurt (Yogurt with the whey drained), cottage cheese, casein protein powder

*Foods with casein and whey: milk, yogurt, kefir and butter

*Causes: A major candidate for the cause of dairy protein intolerance is intestinal permeability, or leaky gut. An overly permeable intestine (all intestines are permeable to a certain degree; it’s excessive permeability that’s the main issue) allows protein fragments from the digestive tract into the bloodstream. When the immune system identifies these errant proteins as invaders, it does what it does in response to any other invading pathogen: mount an attack and fortify the body’s defenses by releasing histamine (which tries to get rid of the “pathogen” by inducing diarrhea, sneezing, runny nose, watery eyes, and all the other symptoms you might get from an allergic or intolerance reaction). In a perfect world, casein may not be inflammatory in and of itself, but its presence in the bloodstream can invite an inflammatory response.

Suggested reading on Casein intolerance;

Devil in the Milk by Keith Woodford Foreword by Thomas Cowan, MD - See more at: http://www.chelseagreen.com/bookstore/item/devil_...