Dairy And Allergy Symptoms
Cow’s milk allergy is the most common food allergy in infants and young children, though it can persist into adulthood. This allergy occurs when the immune system overreacts to proteins in milk, typically casein or whey, leading to symptoms that range from mild, such as hives and digestive issues, to severe, like anaphylaxis.
Although many children eventually outgrow their milk allergy, some do not and must continue to avoid milk products. Interestingly, around 70% of children with cow milk allergy can tolerate baked or heated milk, which may help them outgrow the allergy sooner. (Cronin et al., 2023).
Cow’s milk allergy is the most common food allergies. It occurs when the immune system overreacts to proteins in milk, typically casein or whey, leading to symptoms that range from mild, such as many kinds of digestive issues, sinus, cough, and digestive issues, even asthma.
Dairy Allergy Symptoms
Tolerance for dairy food for some can be low, for example in cases of a person with a family history of Type1 IgE allergic reactions, hay fever, pollen allergy, etc. This will be an example of an immune-mediated reaction to dairy protein.
Symptoms of immune-mediated milk allergy include:
The Missing Link in Asthma Treatment?
The results of a recent study were surprisingly promising, showing that eliminating cow’s milk protein—one of the most common food allergens—can be a valuable approach in managing patients with recalcitrant asthma.
This dietary intervention may be “the missing link” in asthma treatment.
However, further research with larger sample sizes is necessary to validate this strategy and its effectiveness in better controlling asthma symptoms (Darougar et al., 2021).
Dairy Allergy or Lactose Intolerance?
When a person with a milk allergy is exposed to milk, their immune system produces specific IgE antibodies that bind to milk proteins, triggering symptoms. These reactions can happen shortly after consuming milk, with signs ranging from wheezing and vomiting to life-threatening anaphylaxis. For those who do not outgrow their milk allergy, complete avoidance of dairy is necessary, although lactose intolerance or dairy sensitivities can complicate diagnosis, as reactions may take days to manifest.
Managing a milk allergy involves careful dietary choices, particularly for individuals who continue to react into adulthood. While the condition is distinct from lactose intolerance, which involves difficulty digesting milk sugars, both conditions may require professional guidance for accurate diagnosis and effective treatment.
Signs Of A Dairy Allergy
A positive antibody test to cow’s milk is a sign of a food allergy. If you’re uncertain about whether you have a dairy allergy or intolerance, it’s important to consult your doctor about food allergy testing. This often involves an IgE blood test to check for an allergic response, and in some cases, testing the IgG antibody for delayed reactions. For those with a confirmed allergy, particularly to cow’s milk proteins, careful monitoring is essential, and a doctor or healthcare professional can guide you through appropriate dietary adjustments.
Raw Organic Cow’s Milk
Interestingly, some individuals find that raw, organic dairy products are easier to tolerate than commercially processed ones. Raw dairy contains beneficial enzymes, vitamins, and probiotics that are often lost during pasteurisation. Studies found vitamins B2, B12 and E decreased following pasteurization, and that raw milk consumption may have a protective association with allergy development (six studies). (Macdonald et al., 2011).
One study even showed that raw milk consumption was not associated with lactose intolerance. (Macdonald et al., 2011). Small amounts of these minimally processed dairy products may be less likely to trigger symptoms, though caution is still advised, especially for those with confirmed dairy allergies. Patients are often given detailed diet plans that list allowed and forbidden foods to help manage their condition.
Tolerance Develops Over Time
It’s important to remember that while a significant number of people have dairy allergies or intolerances, the majority of the population can consume dairy without issues. For instance, studies show that 69% of children with a cow’s milk allergy may eventually tolerate milk (2002 Høst).
However, growing concerns about the chemicals and additives in processed foods may contribute to the rise in food sensitivities overall. As our food systems become more industrialized, understanding what’s in our diet is more crucial than ever.
What is “Dairy-Free”?
“Dairy-free” refers to the complete exclusion of all dairy products and components derived from milk, not just the elimination of lactose. Dairy products contain both lactose (a sugar) and casein (a protein), and people avoiding dairy must steer clear of casein, which is found in all milk products from cows, goats, sheep, and other mammals.
To be truly dairy-free, a product must contain no milk or milk-derived ingredients. This extends beyond obvious dairy items like milk, cheese, yogurt, butter, and ice cream. It also includes lactose-free versions of these products, which still contain milk proteins like casein and are unsuitable for those avoiding dairy entirely.
When adopting a dairy-free diet, it’s crucial to carefully check labels and avoid hidden dairy ingredients often found in processed foods, such as chocolate and baked goods. Dairy-free alternatives made from plant-based ingredients like almond, coconut, or soy are now widely available, offering plenty of options for those needing to avoid both lactose and casein.
Beta-Casein: Understanding Dairy Protein Sensitivity
There are two main reasons people react to dairy: either due to lactose intolerance (a reaction to milk sugar) or an allergy to milk proteins, particularly beta-casein. Let’s focus on dairy protein allergies, which often involve two types of beta-casein—A1 and A2.
Many people tolerate goat and sheep milk better than cow’s milk due to the different levels of these proteins.
Research supports this distinction. A study with 41 participants found that A1 beta-casein milk was linked to increased abdominal pain and stool consistency issues, while A2 beta-casein milk did not have these effects (Ho 2014).
Another later study showed that consuming A1 milk was associated with heightened inflammation, slower digestion, and even impaired cognitive processing, which could be avoided by switching to A2 milk (Jianqin 2016).
Understanding the type of cow producing the milk in your diet may explain why you react to some dairy products but not others, offering a way to better manage dairy-related sensitivities.
Not Sure If You Have a Dairy Allergy?
If you’re unsure whether dairy is causing your gut issues, a simple way to test is by eliminating all dairy products from your diet for two weeks. Pay close attention to how your gut feels during this time. Has your bowel pattern improved? Are your stools firmer and better formed? Have you experienced less gas, bloating, or general discomfort?
If you notice positive changes, a longer 12-week dairy withdrawal may be necessary to fully allow your gut and microbiome to recover. It can take months for deeper systemic symptoms, such as inflammation, to subside completely.
However, if after 14 days you’ve noticed no significant improvement, it’s likely that dairy may not be a major trigger for your gut or immune system symptoms.
Quit Milk For 12 Weeks If You Have Any Gut Problems
In a natural medicine practice, it’s common to see patients with long-standing digestive or bowel issues find relief after eliminating dairy for just three months. If you’re experiencing symptoms like constipation or diarrhoea and regularly consume even small amounts of cow’s milk, it may be worth considering a complete dairy break.
In my clinic, I often recommend clients give up milk and dairy products for up to three months to observe any changes in gut health. This is especially effective when combined with eliminating alcohol, refined foods, and take-away meals during the same period.
What’s the point of quitting dairy if you’re still consuming other gut irritants?
Many clients notice significant improvements in bowel, digestive, or sinus issues after giving up dairy and decide not to reintroduce it. However, some may not achieve the desired results, suggesting the need for a closer examination of other dietary triggers.
Let’s now explore better and less suitable dairy choices. Let’s take a look now at some better dairy choices, and some not-so-good choices:
Dairy Food Choices
Here are a few dairy choices you can make, see if any agree with you. Remember, the best dairy products come from healthiest animals grazing on green pastures.
When To Choose Dairy
What Dairy To Avoid
When To Avoid Dairy
Cheese and Candida
Myth Busters – Mature Cheese Is OK With Candida Diet
Many people believe that all dairy, especially cheese, should be avoided on a Candida diet, but I encourage you to keep an open mind. From my experience, small amounts of high-quality, mature cheese can be tolerated by many people, even those with Candida-imbalances. In fact, some cheeses may even offer gut health benefits, contrary to what social media is telling us.
You can read more about cheese and Candida on the Dairy Allergy page, especially the expert opinion by medical mycologist Dr.John Rippon. Eating yeast-containing foods does not promote the growth nor manipulation of Candida species.
Recent studies support this by showing that cheese consumption can increase beneficial gut bacteria like Bifidobacteria and Lactococcus lactis known for their positive immune metabolic effects. These studies also found a reduction in harmful bacteria such as Bacteroides and Clostridia, which are often linked to gut infections, resulted due to consumption of cheese. (Aslam et al., 2020; Farag et al., 2020; Zhao et al., 2019a).
Additionally, compared to milk, cheese has been shown to significantly raise levels of important metabolites such as butyrate, hippurate, and malonate, compounds that promote gut health and a balanced microbiome (Zheng 2015).
A 2017 study highlighted the link between hippurate and a diverse microbiome, suggesting that diets rich in polyphenol-containing foods (like fruit, whole grains, and coffee) support a broader range of beneficial gut microbes (Pallister 2017).
This research points to the potential of cheese, in moderation, to complement a diet that fosters gut health, even in those managing Candida.
Dr. William Crook – The Yeast Connection
Dr. William Crook, a renowned paediatrician from Tennessee, USA, was a pioneer in the field of Candida yeast infections. His work, which spanned decades, laid the foundation for much of the research that followed, shaping the way we approach Candida-related conditions today. Although he passed away in 2002, Dr. Crook’s insights remain relevant, especially as modern medicine grapples with evolving strains like the deadly Candida auris. His contributions helped to elevate the seriousness with which Candida infections are now treated.
Over the course of more than 40 years, Dr. Crook shared his knowledge about Candida with medical and general audiences across the US and 9 other countries. He authored 14 books and numerous articles for both professional and public readerships, becoming one of the foremost authorities on the topic of Candida yeast infection. His works have been translated into multiple languages, making his expertise accessible to a global audience.
Dr. John Rippon – Medical Mycologist
Medical Mycologist: a medical fungal microbiologist, a scientist who isolates and identifies fungi and their effects on human and animal health.
Dr. John Rippon Ph.D. (1932-2019 ) was among the foremost medical mycologists of recent times, having written seven books and more than 80 scientific publications on medical mycology.
He was among the first mycologists to see the importance in fungi that infected people. Dr. Rippon was the first medical doctor to describe vaginal yeast infection in the medical literature. (Homei et al., 2013)
Dr. Rippon Explains Why Mature Cheese Is OK With Candida
In The Yeast Connection (1983), Dr. William Crook discusses yeast and Candida with Dr. John Rippon, a world-renowned expert in medical mycology.
On page 72, the conversation addresses common concerns about yeast-containing foods, such as mushrooms, brewer’s yeast, and moldy cheeses, and their potential to encourage Candida growth.
Crook asks, “How about mushrooms, brewer’s yeast, moldy cheese, and other yeast-containing foods which often cause trouble. Do they do this by encouraging the growth of candida?”
Dr. Rippon responds: “No. Eating yeast-containing foods does not promote the growth nor manipulation of Candida species. So, reactions to yeast-containing foods or beverages may be caused by an allergy to certain yeast products.”
Rippon goes on to clarify that not all yeasts are the same, explaining, “There are countless families of yeasts. All too frequently, physicians and the public are using the term ‘yeast’ to include everything. Some yeasts are harmless and made guilty by inference.”
Dr. Crook further elaborates on the misunderstanding, comparing it to someone being “pollen-sensitive” but reacting only to grass pollen, not to all plant or tree pollens.
Eric Bakker N.D.
Greetings! I am a naturopathic physician from New Zealand. Although I’ve retired from clinical practice since 2019, I remain passionate about helping people improve their lives. You’ll find I’m active online with a focus on natural health and wellbeing education through my Facebook page and YouTube channel, including this website.
