It is unclear what percentage of the
population has this response, but until you
have completely removed all dairy proteins
from your diet for a period of time, you won’t
know whether or not you are affected.
CASEIN AND GLUTEN
Casein shares some structural
similarities with components of
gluten. This means that gluten-
sensitive individuals (including
those with celiac disease) are less
likely to tolerate casein-
containing dairy products.
Research suggests that about 50
percent of celiacs are also
sensitive to milk. In genetically
susceptible individuals, the
incomplete breakdown of
peptides with opioid activity like
those from gluten or casein (in