article on milk protein

[Hopeful]

Interesting article on NBC website this morning about a "new" milk from New Zealand that contains only A-2 milk protein from ancient heritage cow breeds as opposed to A-1 that is so widely available on the market. This new milk is supposed to be easier to digest.

http://www.nbcnews.com/health/diet-fitn ... ry-n339586

[tex]

Hi Chris,

IMO here's the problem with that milk. The writers (apparently having no scientific background) pretend that those old-world cows produce only A-2 beta casein protein, and new world cows produce only A1 beta casein protein. Unfortunately that has no resemblance to the actual truth. All cows produce both types of beta casein protein. The relative percentages of the 2 types varies by breed, and within breeds. Milk from modern cow breeds found in most dairies today contains primarily A1-beta caseins, whereas milk from most ancient cattle contained primarily A2-beta caseins (which was/is claimed to be easier to digest). IOW Guernsey cows are one of the best, and they produce significantly more A2 beta casein than most other more modern breeds, but their milk is certainly nowhere near pure A2 beta casein. And some Guernsey cows produce significantly more A1 beta casein than their stall mates.

The bottom line is, "Yes, A2 beta casein is theoretically easier to digest than A2 beta casein". But unfortunately this provides no benefits for those of us who are sensitive to casein, because even if our immune system could reliably distinguish between A1 beta casein and A2 beta casein, we would still be hung, because all cows produce at least a small percentage of A1 beta casein in their milk. As a result, we react to all common types of milk, even the predominantly A2 beta casein found in goat's milk. The only possibilities that might not cause a reaction are milk from mares, yaks, camels, etc., and those are premium-priced items, if they can be found at all.

But IMO milk is not good for anyone older than an infant, and I can make a case for that from existing research.

Here's a quote from an interesting study that shows that casein (beta-casomorphin-7) causes goblet cells to dump mucin. Note that the researchers reached a totally incorrect conclusion (IMO), by assuming that the additional mucin (which when added to water creates mucus) implies that casein is protective of the intestinal mucosa (because it is known that mucus helps to protect the surface of the mucosa). I have no way of knowing if they really didn't know any better, or if the mistake/oversight was intentional, and apparently they ignored the fact that mucin-dumping is part of the apoptosis (programmed cell death) process. Therefore they totally overlooked the fact that one of the first things that happens to goblet cells when they are marked to be killed, whether by pathogens or by apoptosis, is that they dump their mucin. So rather than this research showing a protective effect of casein, it more likely verifies that casein is involved in the destruction of goblet cells, as part of a pro-inflammatory process.

Abstract
We have recently shown that beta-casomorphin-7, a milk opioid peptide, strongly stimulates mucin secretion in the rat jejunum through a nervous pathway and opioid receptor activation. . . . Because intestinal mucins have a crucial mucosal protective function, dairy products containing beta-casomorphin-7 may improve intestinal protection and could have dietary and health applications.

beta-Casomorphin-7 regulates the secretion and expression of gastrointestinal mucins through a mu-opioid pathway.

And here's the clincher, regarding my claim that casein is inflammatory for everyone, not just those who are sensitive to it. And this is from an old article published in 1992, so everyone pretending to be an expert in immunology or some related field, should be aware of it by now.

Abstract
beta-Casomorphine-7, a naturally occurring product of cow's milk with opiate-like activity, was studied for possible direct histamine liberation activities in humans. It was found to cause concentration-dependent in vitro histamine release from peripheral leukocytes of healthy adult volunteers. Intradermal injection of beta-casomorphine-7 induced a wheal and flare reaction in the skin similar to histamine or codeine. Oral pretreatment with the H1 antagonist terfenadine significantly inhibited the skin responses to beta-casomorphine-7. The intradermal injection of an opiate receptor antagonist, naloxone, inhibited in vitro histamine release and skin reactions only in a 100-fold excess over beta-casomorphine-7. These findings suggest that beta-casomorphine-7 can be regarded as a noncytotoxic, direct histamine releaser in humans. The clinical relevance of these findings deserves further studies.

A naturally occurring opioid peptide from cow's milk, beta-casomorphine-7, is a direct histamine releaser in man.

And to add support to my case against casein, note that it has been associated with type 1 diabetes.

Abstract
Previously published Type I (insulin-dependent) diabetes mellitus incidence in 0 to 14-year-old children from 10 countries or areas was compared with the national annual cow milk protein consumption. Countries which were selected for study had appropriate milk protein polymorphism studies, herd breed composition information and low dairy imports from other countries. Total protein consumption did not correlate with diabetes incidence (r = +0.402), but consumption of the beta-casein A1 variant did (r = +0.726). Even more pronounced was the relation between beta-casein (A1+B) consumption and diabetes (r = +0.982). These latter two cow caseins yield a bioactive peptide beta-casomorphin-7 after in vitro digestion with intestinal enzymes whereas the common A2 variant or the corresponding human or goat caseins do not. beta-casomorphin-7 has opioid properties including immunosuppression, which could account for the specificity of the relation between the consumption of some but not all beta-casein variants and diabetes incidence.

Type I (insulin-dependent) diabetes mellitus and cow milk: casein variant consumption

The mention of beta-caseomorphin-7 having immunosuppression properties raises the possibility of some interesting speculation. When I was growing up, we were continually exposed to ads funded by the dairy lobby, promoting the health benefits of drinking milk. In view of the apparently relatively high percentage of athletes and other health-conscious individuals who now have autoimmune diseases, I can't help but wonder if the milk-drinking trend that sort of exploded back in those days, contributed to our problems, by weakening our immune systems. This isn't exactly a science-based observation, but thinking about this, it appears that the most athletic members of my high school class (who always seemed to drink the most milk) are now gone. That also seems to apply to the grades above and below my class.

I no longer trust the claims that milk is good for us.

Tex

[Gabes-Apg]

A2 milk has been in Aus for 4-6 years.


I know quite a few parents with Children with digestion issues, and they have had improvement by using the A2 milk. (And that's the only change to the diet they made)

In line with Tex's statement about adults, I know of 3 adults who tried the A2 milk and had no improvement with digestion...

[Hopeful]

I was a big milk drinker as a teen but that changed by the time I was in my mid-twenties. I sure do enjoy a good cheddar cheese, though, and wouldn't mind if my (future) Enterolab testing showed little sensitivity to casein! I have found that food to cause the biggest cravings throughout this 6 months on the diet. Sigh...

[Kimelizabeth]

Hi Tex,
Based on your book and reading many of your posts, am I correct in deducing that even if I go into remission and have no casein intolerance, having MC will always be a reason to avoid casein?
Kim

[Kimelizabeth]

Tex,
To be more specific, I was really hoping to re-introduce small amounts of cheese back into my diet eventually.
Kim

[Lilja]

Now, in Norway, like in many countries in Europe, there is a trend where people claim that cow's milk was not harmful untill we started pasteurizing it. They also claim that Louis Pasteur was a fraud.

People have started groups collecting unpasteurized milk directly from the farmer. And, they also claim that there is no such thing as a lactose intolerance. You just have to ferment the milk...

I have fermented unpasteurized milk, I have a jar that is 8 months old. I sip a couple of spoonfuls now and then from it, and to my surprise I have had no bad reaction. I am casein tolerant, according to my latest tests.

Lilia

[tex]

And, they also claim that there is no such thing as a lactose intolerance. You just have to ferment the milk...

Fermenting milk uses bacteria to digest the lactose, so that doesn't mean that lactose intolerance does not exist. Lactose intolerance still exists, but if there is no lactose in a milk product, then someone who is lactose intolerant has no reason to react to it.

The casein may be settled to the bottom of that old jar of fermented milk that you are saving.

Tex

[tex]

Kim,

The answer to your question is, "It depends". IOW, if an EnteroLab test shows that you definitely do not produce antibodies to casein, then you may be able to tolerate it after you are in remission, without significant adverse consequences. Just because lab research shows that casein is inflammatory in general does not mean that it will actually cause significant health problems (that is, on a significant level). IOW, it's probably theoretically impossible to be 100 % inflammation-free in today's world. So our goal is to keep inflammation as low as is practically possible, while recognizing that absolute perfection is by an impossible goal.

That research focused on histamine release. If you tend to have histamine problems, then you would probably be better off avoiding all dairy products. If histamine is not normally a problem for you, then the research that I cited may be irrelevant to you (for all practical purposes).

On the other hand, if you produce antibodies to casein (as I do), then there may or may not be digestive system effects, but other effects are possible. In my case for example, I have no digestive issues if I eat dairy products, but osteoarthritis becomes active and the joints of some of my fingers begin to swell and the fingers grow crooked and twisted. So I avoid all dairy products for that reason.

Everything in life (and especially in health) is a tradeoff. I'm not sure that any perfect foods even exist at this point in time (especially regarding processed foods). Typically, we select our diet by choosing the lesser of all the evils available, if you know what I mean. As long as dairy products cause less problems than other options that provide similar nutritional benefits, then they may be a practical choice (in your case).

I hope I haven't just confused the issue.

Tex

[Gabes-Apg]

In line with Tex's response....

If you have dairy, with other high inflammation ingredients and/or high histamine ingredients then you are more likely to react...
If you have had a good week, minimal stress, digestion has been good then the reaction may not be noticeable...

[Kimelizabeth]

Tex,
Thanks for the response. I do have mast cells so your answer did not confuse me.

Gabes. Thank you for your input as well.

Trying to navigate the path to remission is one of the biggest challenges I do believe I have ever faced.