Facts About Milk Allergies

Usually, when we think of milk allergies, we think of lactose intolerance. Nutritionists say that people whose ancestors came from cultures where milk was seldom used are more likely to be lactose intolerant, than are people like the Scandinavians, for instance, who have used fresh milk and cheese as a staple in their diet for centuries.

With lactose intolerance, one does not produce enough of the digestive enzyme, lactase, necessary to process the lactose or milk sugars.

The immune systems of people who have what is clinically considered to be a milk allergy attack milk as a foreign substance, much as it would attack a disease.

Milk allergies can cause skin reactions, such as itchy red rash, hives, eczema, and in severe cases, swelling of the lips, mouth, tongue and throat. It can even go as far as making what are called allergic shiners, caused by swollen tissues over the face and around the eyes, making it appear as though the person had been ‘socked’ in the eye.

Intestinal problems, including; pain and bloating, loose diarrhea, vomiting, gas and cramps are more common. For the person who is lactose intolerant these symptoms may take a couple of hours to show, while for the person who is allergic to the proteins, these symptoms could appear within moments of drinking the milk, or eating a piece of cheese. The person with a real milk allergy may also experience a runny nose, sneezing, itchy, watery eyes, coughing, wheezing and shortness of breath. Fifty percent of the people who are allergic to milk proteins will develop an allergy to eggs, as their proteins are similar. There is no cure for these problems. People who are allergic to milk must stay away from milk altogether.

When there is no lactase the lactose in the milk does not get broken down to glucose, which is the end product of all digestive processes. It will sit in the gut and ferment instead, causing the gas and diarrhea.

However, lactase is available in tablet or liquid form at most pharmacies, and should be taken about a half hour before eating. Or, the lactase can be added directly to a measured amount of milk. Most of our grocery stores sell lactose free milk, and some lactose free cheeses are available.

The person who is allergic to milk proteins must avoid all foods that contain them, including; cheese, butter, sour cream ice cream, whey and casein, which is used in processed cheeses and countless other packaged foods. One must carefully read all the ingredients when buying ready made foods at the grocery store.

Other foods to avoid are baked goods, unless you know there is no milk in them, and calcium casseinate. Coffeemate is included in this list, as it also contains some milk by-products. Dry cereals are often prepared with milk powder in order to increase their protein content, and some margarines contain milk derivatives.

There are a number of milk substitutes sold in the grocery and health food stores, soy mild being the most widely known of these. This can be used in recipes the same way cows’ milk is used.

People who are only lactose intolerant often find they can eat cultured yogurt without any problems. This is because the bacteria consume the lactose. Everyone’s experience is different, and the best advice is to simply do what feels best for you.