Gluten and casein are proteins that have very similar molecular structures. Gluten is found in grains that grow as grasses; the most common of these are wheat, barley and rye. Foods made from these grains include most breads, pastas and cereals, as well as a number of alcoholic beverages. Casein is found in all dairy products, including milk, whey, cheese, yogurt, butter and ice cream. Some people cannot digest gluten and casein properly; this condition is known as a gluten and casein sensitivity or intolerance.
Symptoms
Unlike food allergies in which symptoms typically occur within minutes, symptoms of gluten and casein sensitivity or intolerance are chronic, manifesting over a period of days, weeks or months. Most symptoms are gastrointestinal; for example, the person experiences nausea, diarrhea, constipation, gas, abdominal cramps and heartburn. More wide-ranging symptoms may include anxiety, irritability, fatigue, migraines and eczema, making the intolerance difficult to diagnose.
DPP-IV
An enzyme known as dipeptidyl peptidase-4, or DPP-IV for short, aids in gluten and casein digestion. DPP-IV also plays a role in the immune system, cellular function and glucose metabolism. People who cannot digest gluten and casein properly may not produce enough of this enzyme, or the enzyme may be defective.
Intestinal Permeability
Normally, enzymes digest proteins such as gluten and casein by converting them first to components known as peptides and then to smaller amino acid constituents, which are absorbed into the blood capillaries surrounding the gut. The peptides shouldn’t be able to enter the capillaries, but they may do so in people with gluten and casein sensitivities. These individuals may produce excess peptides, or the membrane lining the gut may be unusually absorptive.
Evolution
Human beings didn’t begin eating grain and dairy products until relatively recently, in evolutionary terms – these substances weren’t introduced to the diet until the agricultural revolution of the Neolithic period. Humans were hunter-gatherers throughout most of their history – subsisting on roots, berries, leaves, nuts and meat – and thus not accustomed to digesting proteins from grain or dairy. Because evolution occurs very slowly across hundreds of generations, the digestive tract in humans may still be adjusting to this “new” diet.
Solutions
As with other food sensitivities such as lactose intolerance, sensitivity to gluten and casein exists along a continuum. Some people may need to entirely avoid foods containing these proteins, consuming a diet known as GFCF, short for gluten-free, casein-free. Others may choose to simply cut back on such foods. Some people find taking DPP-IV enzyme supplements beneficial. These pills are taken with each meal that contains gluten or casein.
References
- Princeton University; Understanding and Implementing a Gluten & Casein Free Diet; Lisa S. Lewis; 1994
- Illinois Wesleyan University; Diet and Autism: Is There a Connection?; Laurine Brown
- East Carolina University: Diversity in Diet
- HealthyAwareness.com: Casein, Gluten, Soy and DPP IV
- West Virginia University; Parents’ Perceptions of the Gluten-Free Casein-Free Diet for Their Children With Autism; Annette Puglisi; 2005
- Minnesota Climatology Working Group; A Brief Excursion Into Three Agricultural Revolutions; Donald G. Baker
- Nutritional Ecological Environmental Delivery System; Are Gluten and Casein Wreaking Havoc on Your Digestive System?; Decker Weiss
