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Cow's milk is among the most common and frequent food allergens due to the proteins it contains. The immune system react to these proteins thus triggering the milk allergy. There are many proteins in the cow's milk but the most likely to cause the allergic reactions are Casein and Whey. The curd that will form when you leave milk to sour is the so-called Casein while the watery part that remains once the milk's curd is removed is known as Whey. Almost 80% of cow's milk is likely to be made up of Casein and this is the main reason why Casein is regarded as the most important allergen found both in milk and cheese. For instance, the harder a cheese, the more Casein it contains. The rest of 20% of cow's milk is made of Whey. This protein is based on two main allergenic proteins, namely beta lactaglobulin and alpha lactalbumin. A milk allergy is most likely to start in one's infancy – actually, almost 3% of infants are likely to develop milk allergies. However, most of the children outgrow their milk allergy within their first few years. For instance, by the age of 5 or 6, 60% of the infants who were allergic to milk outgrow this condition. But there are also the ones who will never outgrow their milk allergy. A milk allergy can also be acquired much later in life. The main symptoms of milk allergy include symptoms that can be felt in one's respiratory or digestive system or on his skin. For instance, a milk allergy can cause skin reactions that include eczema, itchy red rash, the so-called black eyes and the severe swelling of throat, face, tongue and lips Also, the digestive system will develop allergic reactions that include vomiting, nausea, diarrhea, abdominal cramps, gas and bloating. The respiratory system will react through sneezing, itchy eyes, coughing, runny nose, shortness of breath and nasal congestion. Some people who are severely allergic to milk can also experience lethargy, inattentiveness and bed wetting. When it comes to dealing with a milk allergy, the key aspect is avoidance. This means that if you are allergic to milk, you must avoid drinking it. Also, you will have to be extremely careful in all the products you buy - read the labels in order to find out what milk proteins are to be found in that particular product. For instance, milk can become a hidden allergen when it comes to foods that include sausages, pepperoni, hotdogs and bologna. Also, there are plenty of non-dairy foods that may contain the Casein you are allergic to. In order for you to determine whether you have a milk allergy or not, you may try a simple test – all you will have to do is to eliminate the following products from your daily diet for a period of 2 weeks – casein containing foods, lactose containing foods, processed foods that contain lactose, milk solids, caseinate and sodium caseinate and all pure dairy products. After this period of 2 weeks, you have to slowly reintroduce all the foods listed above and you will have to do this one at a time in order to notice whether adverse reactions occur or not. Once you notice that you experience milk allergy symptoms, you must see your personal health care provider and get a detailed treatment together with an efficient prevention plan.
Photo – Flickr, http://www.flickr.com/photos/striatic/131012552/
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