Hard vs. Soft Dairy

voix · Joined: 10 Apr 2008 Posts: 148 Location: Colorado

Is it possible to have more trouble digesting hard cheese than milk?

I think milk is fine, but wonder if cheese make me grumble, not sure what else.

ostrich · Joined: 30 Mar 2006 Posts: 4170 Location: Nebraska

Certain types of milk products will have more lactose in them than others.
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Luv2Dance · Joined: 15 Apr 2008 Posts: 59 Location: Colorado

My doc said its something about how the dairy is processed. Some people can handle butter, but not other dairy.
I'm wondering though, are you allergic to the yeasts or molds in cheese? Would this make a difference? I have don't know. I'm not educated on this.

voix · Joined: 10 Apr 2008 Posts: 148 Location: Colorado

Well, there is a big difference as to the protein/casein, lactose, fat,etc., components of milk, soft cheeses, and hard cheeses.

Here is an interesting link: http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Products/cheesePage5.htm

excerpt:

The composition of milk used in cheese-making changes as a result of separation of the curd from the whey, and ripening or curing of cheese. Separation of the curd from the whey in cheese-making causes a significant partition of nutrients and a considerable change in the nutrient content of cheese compared to that of the original milk. Milk's water-insoluble components (e.g., fat, fat-soluble vitamins, casein), which are primarily retained in the curd, are concentrated in cheese. Most ripened cheeses contain about 10 times the amount of water-insoluble components as in milk. For example, in Cheddar cheese the 3.2% fat (in milk) is increased to 32% (in cheese) and the 2.3% protein is increased to 23%. Most of milk's water-soluble constituents (e.g., milk sugar or lactose, dissolved salts, other proteins such as lactalbumin and lactoglobulin) remain in the whey. These nutrients are therefore lower in cheese than in milk, with the amount in cheese depending on how much whey is entrapped in the curd. The proportions of the nonfat nutrients are about the same as in whole milk cheese.

...

Both the method of coagulation of milk and the degree of ripening influence the protein in cheese. In enzyme-coagulated cheese (e.g., Cheddar), protein is present as di- and mono-calcium paracasein. A portion of the calcium is removed by lactic acid produced during cheese-making, resulting in calcium lactate and free paracasein. During curing, the rigid insoluble paracasein is hydrolyzed into smaller molecular and soluble nitrogeneous forms, resulting in a softer, more pliable, partially digested food. The extent of protein hydrolysis and the resulting compounds determine the characteristics of the final cheese. In some varieties of soft cheeses (e.g., Camembert, Limburger), much of the protein is converted to water-soluble compounds, including peptides, amino acids, and ammonia. The softness of these types of cheese is due to the extensive solubilization of the proteins as well as to the high moisture content of the cheese. In hard cheeses (e.g., Cheddar, Swiss), less protein hydrolysis occurs than in soft cheeses.

It appears as if I AM reacting to casein. That is going to be harder to give up than gluten, I'm afraid. Sad

voix · Joined: 10 Apr 2008 Posts: 148 Location: Colorado

Another interesting link to casein: http://www.mens-total-fitness.com/casein-protein.html

Casein protein is a slow-digesting protein because it forms a “gel” in the gut, which results in a steady release of amino acids into the blood stream over time. Research shows that when you consume casein, you will reach a peak in blood amino acids and protein synthesis between three to four hours. The total release of amino acids in the bloodstream, however, can last as long as 7 hours after ingestion of casein protein! Whey protein, in comparison, reaches a peak in blood amino acids and protein synthesis in about forty minutes and the total release ends in about an hour.

I am figuring that this may be the reason that I feel the muscle and nerve problems that I am attributing to casein (at this point in my investigation, as I know it isn't gluten) at bed time or a bit later, instead of right away after eating.

voix · Joined: 10 Apr 2008 Posts: 148 Location: Colorado

I am posting these research results, in case others are going through the same thought process as I did. My next question was can I eat goat's milk products instead of cow's milk.

This link says that there is casein in all milk, but less of it in some animals.

http://www.breakingtheviciouscycle.info/knowledge_base/kb/casein_sensitivity.htm

The photo of the host of that site is the most adorable thing that I have seen in a while. What about that diet? Pretty strict, but I guess if I keep having reactions, maybe it would be a good thing to try for several weeks to help the body heal and then add extras. I am scared if that happens to be the case! Anyone heard of or tried this diet?

http://www.breakingtheviciouscycle.info/beginners_guide/beginners.htm
http://www.breakingtheviciouscycle.info/beginners_guide/the_science_behind_the_diet2.htm

A biochemist so adorable couldn't possibly steer us wrong . . .

Here are the reviews at Amazon. I am going to find this book and take a look. http://www.amazon.com/review/product/0969276818/ref=cm_cr_pr_redirect