In this research study, high concentrations of gluten proteins were found in the milk of breast feeding women. The study demonstrated that even after being on a gluten restricted diet for 3 days, gluten proteins were still present in the breast milk. It was found that the gluten/gliadin proteins were not degraded but still intact. Additionally, immune complexes were found at high levels in the milk as well as the colostrum.
This study brings to light a major concern in the gluten intolerant community. Dairy is promoted as a gluten free food. However; commercial farms feed cows primarily grains. If gluten proteins can pass through into human milk, should we be concerned about the same in animal milk?
Is this one of the reasons that so many do well on a gluten free/casein free diet? Is this why so many people tolerate European dairy products vs. American dairy products? (Europeans typically produce their dairy from pasture raised animals). Is this why refractory celiac disease is present in such a large percentage of the diagnosed celiac population? Consider the maelstrom of detrimental reactions to gluten loaded dairy products in those with gluten sensitivity. All of these “gluten free” foods would be potentially harmful:
Things baked with dairy based products
Packaged foods with dairy protein additives
Dairy based protein drinks
Supplemental formula for infants
Ice cream… the list can go on and on and on…
What about all the bakeries that produce “gluten free” breads, pastries, cookies, etc using dairy? Now consider the fact that commercially farmed fish and beef are fed grain as staple food.
This problem won’t go away if we ignore it.
The Gluten Free Society advocates the use of grass pastured dairy products as well as grass fed beef, and wild caught fish. Remember, when it comes to animals, you are not what you eat, you are what you eat eats…
More to come very soon on this very alarming and touchy subject…