Gluten-Casein-Lactose
Cows’ milk and wheat
Major trouble makers in our eating-culture
As cow’s milk and wheat are relatively (12.000 and 500 years ago) newcomers on our dining table, our digestive system has not yet adapted to them, and are thus a huge burden for it.
Dairy is a broad term that includes milk from cows and other mammals, plus any food derivative product, such as cheese, butter, cream, etc. Dairy-free products should contain no dairy whatsoever, including lactose and casein. Products labeled non-dairy are allowed by the US FDA to contain milk proteins (casein and whey) and other milk derivatives.
The protein structure in sheep and goat’s milk is more tolerable to man than cow’s milk, due to its low casein content. Casein is an extremely complex protein, that takes long to digest: 80% of cow’s milk is AlphaS1Kasein. There is plenty in yogurt, kefir, cheese and ice cream. Butter and cream, only have traces of it.
Casein can be found in glue, paint, plastics, protein powder, and fiber. As an allergen it can cause various health problems such as digestive, skin and respiratory diseases.
Lactose is the sugar in milk and is found in most processed foods, including bread, soups, and pancake mixes. It is digested by an enzyme in the body known as lactase, and produced in baby bodies to help digest breast milk. A body not producing enough lactase, creates a lactase deficiency or lactose intolerance, causing symptoms like nausea, diarrhea, abdominal bloating, cramps and gas. Testing will identify if you are intolerant/allergic to the casein protein and/or lactose sugar.
Decades of breeding and genetic research in industrial baking processes, created a wheat, the framework of bread, rolls and pastries, consisting of over 50% Gluten. Just 50 years ago it was just 5%. Case studies showed that many people felt malaise or stomach pressure, while other ailments such as migraine, joint pain, inflammatory disease, depression, skin and respiratory diseases disappeared with a casein- and gluten-free diet.
Casein and Gluten creating Leaky-Gut-Syndrom
Like casein, gluten glues the intestine, thereby hindering the re-absorbing of nutrients by the body. The resulting nutrient deficiency can lead to long term physical and mental damage.
Missing enzymes cause many people to not fully process casein and gluten. Thus, undigested peptides remain in the intestine, causing chronic inflammation and degeneration of intestinal flora, especially in the small intestine, resulting in gas, bloating, and diarrhea.
This worsens the intake of nutrients even more. In addition, the stressed intestinal wall becomes permeable, which is referred to as Leaky-Gut-Syndrome. Undigested peptides can penetrate now the blood stream unhindered and cause an undesirable immune reaction and trigger an opioid effect in the brain.
The undigested peptides from milk enter the organism through the intestinal wall. As opioid peptides they, together with the opioid receptors in the brain, release a similar effect on the nervous system as morphine, which is one of the strongest (opiate) painkillers. Because of the similar reaction in the body one speaks also of Caso-morphines.
A casein allergy occurs when your body’s immune system perceives the protein as harmful and then produces allergic antibodies for protection. This interaction triggers the release of body chemicals such as histamine that cause symptoms which may include:
- Swelling of the lips, mouth, tongue, face, or throat.
- Skin reactions such as hives, a rash, or red, itchy skin.
- Nasal congestion, sneezing, runny nose, itchy eyes, coughing, wheezing, vomiting, difficult breathing.
- Gastrointestinal problems, such as diarrhea, bloating, abdominal cramps, joint pain, and fatigue.
Gliadin in wheat makes us addictive appetizing exciters
Mass consumption of wheat products makes us so co-dependent that this genetically manipulated crop now controls our thoughts and behavior. They manipulate your brain and body, by creating first a dull feeling and then an urgent feeling to ‘recharge your energy’ by quickly eating more of the same. When trying to give up grain, you likely will suffer very severe withdrawal symptoms, such as severe fatigue, brain fog, and mood disorders.
The gliadin protein plus glutenin form the protein Gluten. They are present in the intestinal tract as exorphins -opioid peptides formed during digestion of the gluten protein- that are cleaved and then attached to the Opioid receptors in the brain. They are ‘much more intoxicating’ than casein, because this fusion causes an urge to eat stuff like, cheese, chocolate, noodles, bread, in order to create a feeling of well-being.
The gluten mixture has been continually altered in order to increase the wheat yields. Only a few changes in the amino acid composition were sufficient to make wheat an appetizer. Research showed that wheat products increase the daily calorie intake by about 440 kcal. The dilemma remains the same with consuming wholegrain-bread.
Apart from their appetite-addictive potential (e.g. diabetes), gliadins as allergens, can trigger the genetically conditioned celiac disease, an autoimmune condition in which the presence of gluten causes your immune system to attack your body. Chronic inflammation of the intestinal mucosa occurs with this allergic autoimmune disease. However, psychological disorders can also increase gliadins.
BREAD – THE GIFT OF DEAD !
Even if skin and blood tests for gluten and casein intolerance are negative, these allergens can still cause an immune reaction in the intestinal tract which leads to behavioral disorders.
A gluten- and casein-free nutrition therapy had a major improvement in symptoms of schizophrenia and social behavior, such as speech and eye contact, with autistic children.