Milk and Food Allergy/Intolerance

From a research perspective, there is no question whatsoever about the higher allergenicity of cow's milk than most other human foods. Along with wheat products, dairy products show the highest incidence of adverse reaction. When the casein proteins in cow's milk are the source of this adverse reaction, we call the reaction a milk allergy. When the milk sugar (lactose) in cow's milk is the source of the adverse reaction, we call the reaction a milk intolerance. People usually get different symptoms in the two types of reaction. Milk allergy usually produces more global symptoms, like fatigue or "brain fog," or symptoms like rashes, unrelaxed breathing, or other changes. Milk intolerance usually produces gas, bloating, and discomfort. But sometimes the symptoms overlap, and at times there may be few dramatic symptoms at all, even though lab tests might show unwanted, invisible metabolic changes from milk ingestion.

It's worth pointing out here that milk intolerance can be partly or completely overcome through the purchase of lactose-free milk (which has been treated with the enzyme lactase, to break the lactose apart into glucose and galactose), or the use of lactase enzyme supplements. Many individuals with lactose intolerance find these steps 100% effective in overcoming a milk intolerance.

None of the above problems is really a problem with milk per se. Adverse reactions to milk are more like a match-up problem between milk and the individual who consumes it. For individuals with adverse reactions to milk, consumption of milk doesn't make a lot of sense. But what about individuals who have no adverse reaction whatsoever? What if our bodies seem perfectly comfortable with consumption of milk? What then?

The articles below will provide you with more in-depth information about the controversies surrounding cow's milk:

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