4 Reasons You Should Avoid Casein

casein

Casein, the hard to digest protein found in milk, has the potential to wreak havoc on your health. Here are the top four reasons you need to avoid it at all costs.

Casein makes up 80% of the protein found in milk, it’s what gives it the white color. Whey protein, the protein MariGold uses which our body digests and absorbs quickly, makes up the other 20%. What makes casein so bad it how our body reacts to it.

1. Casein Causes an Addictive Response

A component in casein known as casomophins, act like opiates as they break down. As casein slowly digests, the casomorphins attach to opiate receptors in the brain and can actually cause you to become addicted to dairy products.

Next time you hear someone say they’re “addicted to cheese,” they’re speaking the truth! The response to casomorphins has been compared to heroin in terms of their ability to cause addiction.

2. It Puts Strain on the Digestive System

Because casein breaks down so slowly, it places a great deal of strain on the digestive system. While many people think their negative reaction to dairy products is due to lactose-intolerance, it’s very likely that it might actually be the casein. The digestion difficulties could be from your gut lacking the enzymes necessary to digest this type of protein.

Symptoms of this issue can gas, nausea, bloating, and stomach pain.

3. It Can Cause Respiratory Issues

casein
Did you know that casein is used to make a strong type of glue for wood bonding? Because of it’s thick, and coarse properties, woodworkers use it for it’s strength and long lasting effects. Unfortunately for us, it’s great at forming mucus. The human respiratory system can become clogged due to this protein. If you’re noticing wheezing, coughing, congestion, a runny nose, or itchy eyes, this could be from the casein.

4. It Can Induce the Same Reactions as a Gluten Intolerance

Casein is very similar in structure to gluten and often times can cause adverse cross reactions in people suffering from a gluten intolerance. Studies have shown that about 50% of gluten sensitive patients have a sensitivity to casein as well. If your symptoms have not improved after going gluten-free, it’s a good idea to try eliminating dairy as well. A diet like Paleo might be best for your digestive system.

Comments

    • Mari Ann Lisenbe

      Coming from a strong, powerful woman like you, Judy, this means a lot!
      Thank you for teaching me the value of focus. ❤️

  1. Jeanna Curtis

    Good article! Thanks for sharing. I’ve been drinking casein-free A2 milk which has definitely made a difference.

  2. Roberta Jerore

    Is your milk A1 or A2 and are your cows grass fed AND GRASS FINISHED! ARE THEY FED EITHER CORN OR SOY?

    The answers will determine if I reorder these products.

    Thank you,

    • Mari Ann Lisenbe

      Roberta, thanks for reaching out.
      A1 and A2 differentiation is in the casein. Our product is made from whey isolate which does not contain casein.
      “Grass-finished” is not a term that relates to dairy cows. That term applies to cattle before they are slaughtered.
      As far as whether our whey comes from cows that fed corn or soy, our supplier indicates that our whey comes from milk from cows that are grass fed, and that the whey is non GMO and grain free.

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