A little bit information about dairy allergy

A dairy allergy is the immune system's response to one or more of the proteins found in cow's milk. Dairy products are one of the most frequent food allergens. Although most individuals develop a milk allergy as infants, it can also be acquired later in life. While two to three percent of all infants have milk allergies, by the age of four, 60 percent will have outgrown their milk allergy, and by age six, 80 percent. Some, however, never outgrow it.

How does a dairy allergy develop?

Many protein allergens contained in cow's milk can cause allergic reactions. Casein and whey are the two main components. Casein is the curd that forms when milk is left to sour, while the watery part that’s left after the curd is removed is the whey. Casein accounts for 80 percent of the protein in milk, and is the prime allergen found in cheese. The harder the cheese, the more casein it contains. Whey accounts for the other 20 percent of milk, and contains two major allergenic proteins – alpha-lactalbumin and beta-lactaglobulin.

What are the symptoms of a dairy allergy?

The symptoms of a dairy allergy can manifest themselves in the skin, the digestive system or the respiratory system. Skin reactions may include an itchy red rash, hives, eczema, allergic "shiners" (black eyes), and swelling of lips, mouth, tongue, face or throat. Digestive system reactions might include nausea, vomiting, diarrhea, gas, bloating or abdominal cramps. Respiratory system reactions include a runny nose, sneezing, watery or itchy eyes, nasal congestion, wheezing, shortness of breath or coughing, and even anaphylactic shock. Some children may show reddish ear lobes or a glazed look in their eyes. Additional symptoms attributed to a milk allergy include bed-wetting, lethargy and inattentiveness.

Discover why we believe that natural medicine treatments are the best way to help restore the body's balance and treat a dairy allergy.