Milk and milk products serve as the body’s fundamental supply of high-quality proteins, carbohydrates (lactose), fats and important vitamins and minerals.
Some people do not have a good tolerance to milk. In this respect, we must note that there are different ways in which people with sensitivities can react to milk products. There is a significant difference between a milk allergy and lactose intolerance. Please note that ImuPro indicates only a possible type III food hypersensitivity (also called food intolerance) due to elevated IgG antibody levels. ImuPro is not suited to diagnose lactose intolerance or an IgE-mediated type I allergy to milk.
Lactose intolerance is due to an enzyme deficiency. In order to digest lactose, the body requires the enzyme lactase. If there is not enough lactase in the body, this can lead to symptoms such as diarrhea, flatulence and stomach pain. Symptoms appear at the earliest 30 minutes after consumption of lactose-containing products. Since milk from other animals also contains lactose, sheep milk, goat milk or mare’s milk are also usually poorly tolerated by affected people.
Different allergies and intolerance reactions to milk:
In cases of an allergy to milk protein (IgE and IgG), the immune system reacts to the proteins in milk, milk protein. In cases of an allergy to milk protein, all milk products that contain this protein are tolerated poorly. Affected people also tolerate lactose-free products poorly, since they still contain the milk protein. Milk substitutes from other animals (e.g. sheep, goat, etc.) can be tolerated in some cases.
Type I milk allergy (IgE) is the classic and acute form of milk allergy. An immediate reaction when milk is consumed is typical. If symptoms appear within 30 minutes after consumption of milk products, then they are probably triggered by a type I allergy to milk. If symptoms appear later, in most cases they will be due to another cause.
The elevated IgG antibodies, measured by the ImuPro test, are the cause of a type III allergy to milk. The delayed appearance of symptoms is typical, i.e. symptoms can appear in a period from two hours to up to three days after consumption. Symptoms often occur in the gastrointestinal tract, but they can also be found in completely different areas of the body. In many cases, the symptoms are chronic, because milk products are consumed frequently. Please note that ImuPro is not capable of detecting a lactose intolerance.
These proteins in milk can be classified into three groups: caseins, lactoglobulins and lacalbumins. Depending on how a milk product is processed, its protein composition sometimes differs significantly.
When milk is processed, the caseins are often “thickened,” which means that they are removed in solid form from the milk. This is done, for example, when rennet cheese is made (e.g. Edamer and Gouda). Rennet cheese, and also various soft cheeses, contain a much smaller amount of these caseins.
When these “thickened” caseins are removed, the so-called whey of the milk remains. This contains fewer caseins, but it is rich in lactoglobulins and lacalbumins. The whey that is produced can be consumed directly (e.g. as a whey drink), or it can be processed further, for example, to produce whey cheese (Ricotta).
Some processed milk products, such as sour-milk products (cow) and quark, contain both caseins and whey, since in these cases the caseins are not removed after thickening.
Note: Hence it might be the case that you react differently to cow’s milk and to different cow’s milk products, which depends on the processing of these milk products.
Besides the main components of milk mentioned above, milk also contains, most importantly, vitamin B2 (riboflavin) and the mineral calcium. Many patients who must avoid milk and milk products are afraid that giving them up can lead to a nutrient deficiency. This fear is normally not justified. A careful, balanced selection of allowed alternative nutrients with a varied diet can successfully prevent nutrient deficiencies.
Foods rich in protein:
- Foods of plant origin: legumes, soybeans and soy products, grains and cereal products, nuts and seeds
- Foods of animal origin: sheep and goat’s milk including products made with these milks, fish and meat
When consuming proteins, it is important to note that quality is more important than quantity. Proteins of animal origin are, in principle, of higher quality than those of plant origin, since they can be absorbed better by the human body.
Foods rich in vitamin B2:
- Foods of plant origin: whole-grain products (bread, rice and noodles), beans, spinach, broccoli, tomatoes, brussels sprouts, mushrooms, sprouts (soy sprouts, cereal sprouts, bean sprouts & lentil sprouts)
- Foods of animal origin: meat and fish
These proteins in milk can be classified into three groups: caseins, lactoglobulins and lacalbumins. Depending on how a milk product is processed, its protein composition sometimes differs significantly.
Foods rich in calcium:
- Foods of plant origin: legumes (soybeans, lentils, beans), kale, broccoli, spinach, fennel, herbs, whole-grain products, seeds (sesame) and nettle
Calcium is water-soluble. Therefore, relevant dishes should be cooked in little water with the lid on the pot. If possible, the water can be reused as vegetable broth or as a basis for soups and sauces. If you tolerate them well, you should consume raw vegetables as often as possible.
Note: Please note that the alternatives to foods containing milk that are listed in this text are mentioned for generic cases, i.e. they do not necessarily apply to your individual ImuPro test. Hence you must not consume foods to which you have a positive ImuPro test reaction or where you have another known intolerance even if they are listed here.
Substitutes for cow’s milk (these should also be avoided in the event of detection of an intolerance or if they have not been tested):
Goat milk and goat cheese, oat milk, sheep milk and sheep cheese, pine seed milk, soy milk, almond milk, rice milk and coconut milk
Note: Examine the list of ingredients of foods very carefully! Since this list is only a selection, as a rule you should pay attention to all food labels.
The following foods may contain milk or its components:
White bread, scrambled eggs, ready-made dough, bread rolls, chocolate, pudding, baked goods, custards, many liqueurs, cake, yogurt, buttermilk, ready-made salad dressings, ice cream, hamburgers, soups, cheese, meatballs, crispbreads, sausage, margarine, mayonnaise, cocoa, ovaltine, soufflés and mashed potatoes
Terms that might be concealing cow’s milk proteins:
Lactoglobulin, lactalbumin, whole milk, whole milk powder, condensed milk, buttermilk, cream, sour cream, casein, milk proteins, butter, yogurt, dry milk, non-fat dry milk, crème fraîche and whey protein