Whey Allergy


Warning: trim() expects parameter 1 to be string, array given in /home/adiffere/public_html/allergyreliefexpert.com/wp-content/plugins/optin-form-adder-lib/include/optin-form-adder.cls.php on line 120

Warning: trim() expects parameter 1 to be string, array given in /home/adiffere/public_html/allergyreliefexpert.com/wp-content/plugins/optin-form-adder-lib/include/optin-form-adder.cls.php on line 120

whey allergyMilk can be divided into two main parts with the first being the watery thin elements called whey and the second being casein. Whey is approximately 20 percent of the proteins found in milk. There are believed to be over 30 types of allergy-causing proteins in milk and casein is the considered to be the most prevalent.  The proteins lactalbumin and lactoglobulin, which are present in the whey proteins are also believed to cause allergic reactions.  It is interesting to note that the molecular structure of casein is similar to gluten and those with celiac disease may also have a allergy reaction to casein.

Many people confuse an allergy to cow’s milk with a lactose intolerance when in effect both of them have totally different affects on the body.  A milk allergy is like many other allergies which creates an immune system response while a lactose intolerance only occurs in the digestive system. There are however, similar symptoms between a whey or milk allergy and a lactose intolerance. Furthermore, a whey allergy has the same symptoms as dairy allergies since many dairy products are made with milk.

Digestive Whey Reaction

Both whey allergy sufferers and lactose intolerance can experience similar symptoms within the digestive system. However, the whey allergy sufferer is more likely to experience more serious reactions such as stomach cramps, diarrhea and vomiting. The whey in cow’s milk can create a allergic symptoms ranging from a few minutes to hours later.

Respiratory Whey Reaction

Whey allergies can cause very similar symptoms as other seasonal allergies, such as  a runny nose, sneezing and itchy eyes.  An asthma attack is also a possible occurrence in persons who have a whey allergy if they consume enough to produce a more severe reaction.

Skin Whey Reaction

A whey allergy can create skin reaction similar to other seasonal allergy symptoms. These skin reactions include eczema, hives and rashes. However, whey allergy sufferers are more likely to experience swelling around their mouths, accompanied by a tingly feeling or redness.

About the author: Coleman Baker is a dairy farmer in Jacksonville Texas.

A Talk About Cow’s Milk Allergy (CMA)

FREE from our sponsor!

The Sick House Center 10-Part Email Course

Discover proven methods to eliminating ALLERGIES, ASTHMA, MOLD and INDOOR POLLUTANTS from your home.

Enter your first name and email address in the form below and they will send your first lesson right away.

First Name:
Email:
 

**Double-check your email for accuracy to ensure you receive your free email course.

Privacy Assured:
Your email address is never shared with anyone!

NO OBLIGATION . . . NO SPAM . . . NO PROBLEMS!

Powered by Optin Form Adder
Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay
Comments
  • well we do have some lactose intolerance in our family and we just cut out on dairy products. -~:

    • Gluten Free Dutch Sugar Cookies 1 cup rice flour1/2 cup tapioca flour1 cup cnotsrarch1 teaspoon baking powder2 1/2 teaspoons xanthan gum1 teaspoon salt1 cup sugar1 cup Butter Flavor Crisco1 egg or 1/4 cup liquid egg substitute2 teaspoons vanilla1/4 cup potato starch, for kneading 1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets. 2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside. 3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out. 4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness. 5. Cut into desired shapes and place on pan. 6. Decorate with coloured sugars before baking or use frosting to decorate after baking. 7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough. 8. Bake for about 13 minutes. Cool very slightly before removing from the pan. Was this answer helpful?

  • my sister has lactose intolerance and she can’t stand drinking too much milk”‘~

  • my sister was born with lactose intolerance and she can’t even take more than a glass of milk~”;

  • i was born with lactose intolerance and i can’t eat cheese without having an upset stomach ~*”

  • Is there a lab test that can test for whey allergies or casein allergies? I’d like to get it confirmed by my doctor.

Leave a Comment