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gluten and dairy

Answered on August 19, 2014
Created July 20, 2013 at 6:16 PM

In podcast episode 11, Dr. O'Bryan mentioned, almost in passing, that for many people, their bodies 'read' dairy consumption as gluten with the same physiological reactions/symptoms.

Do any of you know the references for this assertion or somewhere there is more information on the subject??

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2 Answers

1
67871ef2326f29da48f1522827fc0f80

(704)

on July 20, 2013
at 06:46 PM

I'm not familiar with the podcast you're referring to but as somebody with Celiac and who even with perfect diet can't eat dairy...

I was told by my doctor that the structures that digest dairy in the gut are the tips of the villi. Villi are damaged by gluten consumption, so it's possible he was talking about how many people who cannot eat gluten (Celiacs hereditarily cannot, others may have varying levels of intolerance) or dairy find later they CAN digest dairy after healing the gut from gluten exposure.

That's the first thing that comes to my mind.

0
13c5a9f1678d75b93f269cdcf69f14d5

(2339)

on August 17, 2013
at 01:04 AM

I think the idea he's referring to is called "cross-reactivity." I've never seen any published peer-reviewed research to support this, with the possible exception of corn.

I have seen research that suggests that casein intolerance is very common in celiacs and not particularly rare in non-celiacs, particularly those with malabsorptive disorders. http://www.ncbi.nlm.nih.gov/pubmed/17302893 http://www.ncbi.nlm.nih.gov/pubmed/797680

I think O'Bryan does a great job getting the word out about non-celiac gluten sensitivity; I just don't find the science behind "cross-reactivity" to be convincing.

Here's a start for your own research. It also includes the info on corn mentioned above: http://celiacdisease.about.com/b/2013/04/16/study-finds-some-evidence-for-corn-cross-reactivity-in-celiac-disease.htm

The first answer re: lactase is correct. The tips of the vilii produce lactase, the enzyme for digesting lactose, which is the sugar in dairy. The idea of cross-reactivity concerns dairy proteins, such as casein.

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