Dairy FAQ’s
Q: What is Casein?
A: Casein is the predominant protein found in cow’s milk. It make’s up about 80% of the cow’s milk and the other 20% is whey. Casein protein is extracted from the milk through ultra filtration, without the use of chemicals. This process increases the amount of bioactive milk peptides that support immune function as well as enhance muscle growth. Casein protein has an excellent amino acid profile and is primarily known as an extremely slow-digesting protein.
Casein is often the culprit in dairy allergies or sensitivities, not lactose. It’s easy to simply blame the dairy product as a whole, but this is where we really sort out what it is that our bodies are reacting to negatively. Cheese, for example, has a high level of casein. The harder the cheese, the more casein.
Q: What is Whey?
A: Whey is a protein derived from cow’s milk. It is 20% of the cow’s milk and as a dairy derivative people with a dairy sensitivity or allergy should avoid it, even in their workout diets. Whey is the byproduct left when making cheese, an extremely soluble protein and very nutritious.
Q: How many people are affected by dairy sensitivities?
A: Dairy sensitivities—like lactose intolerance—affect up to 75% of the world population.
Q: How many people have dairy allergies?
A: True milk allergies—not dairy sensitivity—is not as common as you think. Less than 1% of children are allergic to milk. Two out of three that show symptoms of being allergic as infants outgrow it by the age of six.
Q: How many people are lactose intolerant?
Lactose intolerance—the inability to digest lactose—affects about 75% of the world’s population. 3 out of four people. It’s not life threatening–just a challenge to overcome.
Q: How many people have a casein intolerance?
A: A very few people (less than 3%) are allergic to Casein (the protein found in milk). This is usually detected in babies but can be undiagnosed till later.
Q: Are eggs dairy products?
A: In addition to the previous questions there are always additional issues. One—eggs are not dairy products. Dairy products are produced by the mammary glands of animals and clearly eggs are not. The confusion may derive from the terms animal byproduct and dairy products. They are not the same. Eggs are not dairy, they have no lactose, and are safe for someone to eat who does indeed have milk allergies. However, individuals with milk allergies are oftentimes allergic to several foods, including eggs. That does not make it causal—it’s just an unfortunate coincidence.
