Wheat and milk are staples in most Americans’ diets. The dairy and grain industry like it that way to be certain. But what exactly is all the hype over eliminating these potential allergens from our diets? And is there really any research to support all of our concerns?
Well, in one word, yes. The short explanation of why is that both wheat and dairy are extremely prevalent in our diets. Wheat consumption in this country is quite high – about 137 pounds per year per person. Dairy consumption is even higher with 605 pounds consumed per year per person! The high amounts of these in our diets leads to high levels of exposure and, therefore, higher levels of allergies and sensitivities. What exactly do these substances do to our bodies? This is a good question and to properly answer it we will have to break down both wheat and dairy a little further.
Saying that a person is allergic to wheat is actually a bit inaccurate. What people are allergic or sensitive to is the protein in wheat called gluten. Gluten is also found in rye, oats and barley to name a few. This protein is allergenic for good reason. In many people it is incompletely broken down in our gut and is absorbed in a format that the body cannot recognize or use. When this happens the immune system kicks in and there’s your allergy. Most of the time proteins are broken down into their individual amino acids. Amino acids are the building blocks of protein. If we take several amino acids and hook them together we get something called a peptide. If we take several of those peptides and hook them together we get our protein. The body must do this in reverse order if you will when it digests our foods – protein to peptides to amino acids. If this does not occur properly your body may absorb the peptides. The problem with this is that the body cannot recognize the peptides as useful and actually sees them as an invader. Invaders must be destroyed and our army (the immune system) takes over and destroys these peptides but leaves us with the after effects. A gluten allergy causes many of the traditional allergy symptoms:
- Swelling, itching or irritation of the mouth or throat
- Hives, itchy rash or swelling of the skin
- Nasal congestion
- Itchy, watery eyes
- Difficulty breathing
- Cramps, nausea or vomiting
In children, changes in behavior might also be seen. This happens because the undigested gluten peptide is known to circulate in the blood and bind to receptors in the brain altering behavior. It is a complex cascade of events but many parents have noticed significant improvements at school and at home after eliminating gluten from their child’s diet.
Gluten is also the offender in people who have celiac disease. Celiac disease and gluten allergy or sensitivity are two separate entities. Celiac disease is a chronic digestive condition is triggered by eating gluten. Abdominal pain, cramping, diarrhea and maldigestion are the signs and symptoms. While celiac disease involves an immune system response, it’s a more complex food reaction than a food allergy.
Dairy allergies can be just as problematic. They often cause the same signs and symptoms as a gluten allergy. The main problem comes from the protein in milk called casein. Casein has the same issues with under digestion as gluten. When the break down is incomplete, allergies result. New research seems to point to the type of casein that is present in most Americans’ diets. There are many types of casein and the difference is only the order in which the amino acids are arranged. That order, however, seems to be critical for developing allergies. Most milk consumed in this country is called A1 milk. A1 stands for the type of casein in the milk. This is the most prevalent type of casein in our milk supply. This is the case because almost all of our cows in this country are of European decent and genetically they produce the A1 casein. Cows of African or Asian decent produce a different kind of casein called A2. This type of casein has not been linked to allergies as has the A1 variety. If you or your child are allergic to milk, options are available. Goat’s milk is a great option. It contains casein but it contains the A2 version. It is a great option for people suffering with milk allergies.
I must touch on lactose intolerance for a moment. Lactose is the sugar present in milk. Being lactose intolerant is not a milk allergy. Lactose intolerance stems from an enzymatic deficiency. The lactase enzyme is not present to break down the sugar in the milk. The immune system is not involved and therefore it is not an allergy. The symptoms include gas, bloating and diarrhea.
In my practice I often see people who have undiagnosed allergies. They can cause many disturbing symptoms and by eliminating the offending foods people often feel much better. If you suspect a milk or a wheat allergy the gold standard for testing is an elimination diet. In this you completely eliminate anything from the diet that might contain wheat or milk, for instance. I have people avoid it for 3 weeks and then reintroduce the offending foods in full force to see if there’s a change. You must add them back in at a high level so there can be no mistake as to whether it affects you. Also, be sure to eliminate either wheat or dairy, not both at the same time. That way you’ll be sure you’ve found the right (or wrong!) food for you. Blood tests that test whether your immune system has reacted to wheat and dairy are also available and stool tests work as well.
- Dealing with Food Allergies (lifescript.com)
- Could You Have A Food Allergy? (lifescript.com)
- Coping with Food Allergies (lifescript.com)
- Common Food Allergy and their Potential Solutions (food-allergies.suite101.com)
- 7 Ways Food Allergies Could Actually Be Good for You — and the Earth (treehugger.com)