Foods with casein?

Nancy · Post by **Nancy** » Wed Mar 14, 2012 6:32 pm

To be casein free what foods are eliminated? I know milk is for sure but what about butter, margarines, and possibly the 24 hour cultured yogurt recommended by the SCdiet people. I am gluten free and I think lactose free but still eat the scd yogurt. I am seriously considering getting the comprehensive entero lab test. I did the gluten and gene test in 2006 and definitely got rid of gluten. Time for more testing because I continue to have flares.

Post by **tex** » Wed Mar 14, 2012 8:53 pm

Hi Nancy,

All dairy products contain casein, including milk, cheese, butter, yogurt, and any other products that contain any casein derivatives, (some margarines do).

That's the main reason why the SCD won't work for most people with MC. Yogurt is strictly off limits for most of us.

Tex

Leah · Post by **Leah** » Thu Mar 15, 2012 12:15 am

Nancy, be sure to check labels for milk powder and whey also :)
Leah

Nancy · Post by **Nancy** » Thu Mar 15, 2012 7:15 am

I have been thinking about that yogurt for a long time now, hoping it didn't have to go. Denial I suppose. Also the hard cheese and butter. Are than any margarine brands you know to be safe? I think I'll get rid of these foods first before spending the money on the Entero comprehensive test. How long should I give it before I should expect to see a difference after stopping the yogurt etc.?

Post by **tex** » Thu Mar 15, 2012 8:39 am

Nancy,

If you have been gluten free for roughly 6 months or more, you should see results within a few days to a week, though it takes longer in some cases, because it takes some of us much longer to recover from the accumulated gluten damage.

There are several brands of margarine that are free of dairy ingredients, but most of them contain soy. Earth balance makes a version that is also free of soy, that many members use.

Tex

Dee · Post by **Dee** » Thu Mar 15, 2012 11:38 am

Hi Nancy,
You don't have to give up your yogurt if you are going lactose & casein free.
Amande Cultured Almondmilk Made with organic California almonds and sweetened with fruit juice
Contains billions of live active cultures and is naturally low in saturated fat and cholesterol-free
Gluten free, casein free, lactose free, soy free and vegan
Available in a variety of flavors: Blueberry, Strawberry, Raspberry, Coconut, Peach, and Cherry

Also, So Delicious Coconut Milk Yogurt has a gluten, casein & soy free line in a variety of flavors.

Dee

Joefnh · Post by **Joefnh** » Thu Mar 15, 2012 11:46 am

Nancy like you I am sensitive to dairy products but have fond that I can still eat butter as long as its been clarified, which is essentially Ghee. Being in the northeast we like our lobster so clarified butter is a common item around here. When you clarify butter you slowly heat it until the butter oil which the the golden sweet clear part of butter that has the flavor separates from the casein which is a milky whitish material that is bitter, the casein is the part we are sensitive to.

While some of us are more sensitive than others to casein many of us have found that by clarifying butter we can safely use it in our diets.

Once things have settled down enough this may be something to try. Basically you heat the butter very slowly until the parts separate and then pour off just the sweet butter oil which wil be essentially free of casein.

Here is a link to a thread about this topic

http://www.perskyfarms.com/phpBB2/viewt ... 00&start=0

Nancy · Post by **Nancy** » Thu Mar 15, 2012 2:27 pm

I appreciate the Amande cultured yogurt or So Delicious yogurt tip. Next time I'm in the city I will pick some up as well as some margarine. I think I'll try the margarine and if I can't stand that I'll try making some ghee. Appreciate that tip as well. This will be a big change for me.

Nancy · Post by **Nancy** » Thu Mar 15, 2012 2:34 pm

I looked at the "how to make ghee" link and that sure looks easy enough. Think I'll give it a try tomorrow.

Nancy · Post by **Nancy** » Sat Mar 17, 2012 7:57 am

Making some ghee as we speak. :)

brandy · Post by **brandy** » Sat Mar 17, 2012 11:13 am

Hi Dee and Joe,

Dee, thanks for the info on the yogurts! I was not aware of them and they will help me tremendously with snacks and breakfast replacements!

Joe, thanks for the link on what we called on Delmarva "drawn butter!" I'll definitely make that! I'm generally ok with the soy free earth balance due to convenience but for a lot of things nothing beats the taste of "drawn butter!"

Brandy

brandy · Post by **brandy** » Sat Mar 17, 2012 11:16 am

Hi Nancy,

It took me 3 months to give up yogurt too so don't be too hard on yourself. I was caught up in the "probiotic marketing." Once I gave it up I really didn't miss it...just the convenience of it....so Dee's subs should help. Brandy

Nancy · Post by **Nancy** » Sat Mar 17, 2012 1:12 pm

You think too much is made of the probiotics and the healthy gut? Just wondering. Do you take supplements instead?

brandy · Post by **brandy** » Sun Mar 18, 2012 6:23 pm

Hi Nancy,

I think probiotics are a good thing but I'm just a layperson not a medical person. I kept eating yogurt 3 months after giving up gluten due to the probiotics in yogurt. I gave up yogurt Jan 1 to be on the safe side. I just got my enterolab testing back about a week ago and sure enough I tested sensitive to casein. My guess is most people on this site are taking probiotics as a pill. At present I've been eating homemade sauerkraut the last several weeks and not currently taking a supplement although in discussion with tex maybe only a few microbes make it past the stomach acid. Brandy

Leah · Post by **Leah** » Sun Mar 18, 2012 8:50 pm

Hi Nancy. I've been taking probiotics for years now ( way before I was diagnosed) and can honestly say that I think it makes a difference. However, You have to read the label carefully and buy one that is made to withstand stomach acids.

Leah

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Foods with casein?

Foods with casein?

milk products

probiotics