Celiac and Dairy (and wheat)

Dr. Weeks’ Comment:  Ice cream and cake – delicious but not healthy.  Dairy and wheat – even before sugar – are the “usual suspects” we consider to be responsible for the crimes of disease. Almost without exception, once eliminated for 3 days,  people start to feel better.  That has held true for patients in my practice for the past 25 years. (It even helps for treating acne!)  A comedian spoofed a similar self-destructive habit:   Patient complains:  “Doc, it hurts when I do this.”   Response from doctor: “Well stop doing that!”    Simple.   Stop dairy and wheat. (The US Air Force is doing this.) Substitutes? Well, nut and seed milks (almond, hazelnut  oat, hemp and soy milks) can substitute and for the wheat – gluten-free or just going without  is smart. Why not wrap that sandwich filler in lettuce or kelp?  Or eat the sandwich filler atop a bowl of lettuce in salad form?  Perhaps it is time for you and your family to stop all dairy and wheat for a week (if you can since both are addictive)  and see for yourselves what you have been doing to yourselves all these years.  


“Everyone should try no gluten for a week! The change in your skin, physical and mental health is amazing. You won’t go back!”
– Miley Cyrus


Here below is Robert Cohen describing this connection in detail.


A daily Post from the NotMilk Man

So many ignorant people do not suspect that Celiac Disease
pathogenesis can be traced to dairy consumption, because
doctors are not exposed to significant nutritional instruction
in medical school.

In March of 2007, the journal Clinical and Experimental
Immunology published a Swedish study revealing the powerful
mucosal reactivity to cow’s milk in patients with Celiac Disease.
Researchers blamed this reaction on milk proteins, particularly 
casein. Scientists concluded:

“Our data raise the possibility that sensitivity to cow’s milk
may be a feature in a proportion of patients with Celiac Disease
and may therefore contribute to persistent symptoms in coeliac
patients who are on a gluten-free diet. The finding that casein,
but not alpha-lactalbumin, induced an inflammatory response similar
to that produced by cow’s milk identifies casein as one candidate
behind the observed reaction to cow’s milk. Casein has also been 
suggested as an environmental trigger of other autoimmune disorders…”

Epidemiologists agree upon two things when the subject of Celiac
Disease is raised. First, all agree that Celiac is an auto-immune
disease. The word ‘auto’ means self. For those with a genetic
pre-disposition, the self (one’s body) reacts to a foreign
substance. Many identify gluten as the causative agent. The
second things scientists agree upon is that Celiac Disease is
slow to be diagnosed. What scientists do not consider is the
enormous damage caused by milk sugar, i.e., lactose
mal-absorption. How often does one see a two-year old being
wheeled around in a baby carriage chewing on a loaf of
French bread? Compare that frequency to infants sucking 
up bottles of cow’s milk formula, or enjoying an ice cream

Lactose (milk sugar) is made up of two other sugars, glucose
and galactose. Many humans develop a condition called
galactosemia, which can be quite caustic to human cells.

Celiac Disease etiology is a condition which is hardly ever
debated by experts who have concluded that wheat gluten is
the culprit. Yet, it is a medical dilemma similar to the
“which came first” debate, “the chicken or the egg?”

Which did come first? Why, the egg, of course. In order to
create rock Cornish Game Hens, poultry breeders mate Plymouth Rock
Chickens with Cornish Game Hens which then lay the eggs to become
a new species, the Rock Cornish Game Hen. In a similar sense,
which substance was first consumed to initiate the digestive
disorders collectively called Celiac? Was it a toddler eating
a loaf of bread, or the naïve infant enjoying a bowl after bowl
of Greek yogurt sweetened with jelly?

Since 1994, Notmilk has been lecturing and writing about the
milk and dairy connection to Celiac Disease. We have met many
hundreds of people so diagnosed, and without exception, every
individual with Celiac Disease confirms the negative affects
that milk and cheese consumption also have on the human body.

The July, 2014 issue of the Journal of Pediatric Gastroenterology
includes a paper which comments on the increasing prevalence
of celiac disease (CD). What too is increasing? The per capita
consumption of two concentrated dairy products, ice cream and
cheese. Ten pounds of milk are required to manufacture one pound
of hard cheese. Twelve pounds of milk are required to manufacture
one pound of ice cream. Researchers at Harvard Medical School, 
Massachusetts General Hospital, and the Department of Pediatrics
at Politencnia della Marche in Ancona, Italy observed:

“The prevalence of celiac disease (CD) varies greatly, but
several reports have shown that CD is increasing in frequency
in different geographic areas…The new epidemiology of CD is
now characterized by an increase of new cases in the historical
CD areas (northern Europe and the United States) and more
interestingly in a spread of the disease in new regions
(Asian countries). A significant change in diet habits,
particularly in gluten consumption as well as in infant
feeding patterns are probably the main factors that can
account for these new trends in CD epidemiology.”

Nine years ago, Notmilk reported that the March, 2005 issue
of the journal Digestion noted a powerful correlation 
between Celiac Disease and lactose intolerance. 

The Celiac Disease Foundation’s (CDF) official position is that 
the cause of celiac disease is “unknown.” CDF’s definition of 
celiac disease: 

“A lifelong digestive disorder, found in individuals who are 
genetically susceptible, that results in damage to the small 
intestine by interfering with the absorption of nutrients. 
Celiac Disease (CD) is unique in that a specific food component, 
gluten, has been identified as the culprit. Gluten is the common 
name for the offending proteins in specific cereal grains that 
are harmful to persons with CD. These proteins are found in 
all forms of wheat (including durum, semolina, spelt, kamut, 
einkorn, and faro), and related grains, rye, barley, and tritcale. 
Damage to the mucosal surface of the small intestine is caused by 
an immunologically toxic reaction to the ingestion of gluten.” 

Scientists at the Catholic University, Department of Internal
Medicine, Rome, Italy observed a high prevalence of Celiac
Disease patients who had previously been diagnosed as lactose
intolerant, leading them to conclude: 

“Celiac Disease is much more common than previously suspected.” 

Since 2005, we see, but do not process information.
We note connections, but learn really nothing.

Notmilk believes that ALL humans have various forms of Celiac
Disease, some very weak, and some life threatening.

Give up all wheat and dairy for one week and note how
well you sleep, and how your lifetime of congestion has
miraculously gone. Then, dare to rationalize that it is
all coincidence. Try to convince me that I am wrong.

*     *     *     *

“Everyone should try no gluten for a week! The change in your
skin, physical and mental health is amazing. You won’t go back!”
– Miley Cyrus

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Robert Cohen

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