Dairy (milk) allergy is estimated to be the second most
common food allergy in the Western world. Lactose deficiency
leading to an inability to digest lactoalbumin and lactoglobulin
occurs normally in 75% of all adults in all ethnic groups
except those of Northwest European ancestry in which the incidence
is less than 20%. It is estimated to affect 90% of Asians,
75% of American Blacks and Indians, and a high percentage
of those from the Mediterranean area.
Approximately 77% of the protein in cow's milk is casein.
Casein is bound in the curd of the milk, or the solid part.
Whey, the liquid part of milk, contains no casein. Clinically,
Dr. Twogood found that hardly any patients reacted to whey
containing lactoalbumin and lactoglobulin, and yet all reacted
to cheese, milk, sour cream, ice cream, etc., with high levels
of casein.
A California chiropractor, Dr. Twogood, found that casein,
being a thickening agent, is the main cause of chronic back
pain, neck pain, and headaches. In our practices we have also
observed many times that patients with chronic joint pain
and arthritic symptoms are often allergic to milk products.
In addition, milk allergy, like other food allergies, can
be responsible for a myriad of other symptoms ranging from
the physical - irritable bowel syndrome, chronic otitis, fatigue,
anemia, - to the psychological - ADD children, depression,
anxiety.
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