Casein

In addition to being allergic to lots of stuff everyone has heard of, I have the great joy of being allergic to lots of stuff people have never heard of!  It's fairly easy to avoid stuff that people know about, "no cheese please!", but the other stuff is significantly more challenging.

My first step was figuring out what the heck this stuff was.  I figured I might share some of this learning with you.  Starting with Casein.  I know, you're excited.  How could you not be?

According to my internet research, casein is a milk protein.  Because it clots well, it is frequently in cheese (even soy cheese, but we'll come back to that).  It is also frequently used as a organic adhesive for other food products.  It has been identified as the major allergenic ingredient in cow's milk.

Ok, seems straightforward enough, just avoid milk and cheese.  Not so much!  Because it's a great adhesive (ew), it ends up in lots of stuff.  For instance, there are very few soy cheeses without casein, which I find completely unethical.  You think we're buying soy cheese because it tastes so good? Of course not!!! We're avoiding milk, you jerks!!  If you add casein to soy cheese we're allergic to that too!  They are very sneaky about what they put casein in, so it requires careful attention.

This whole allergen thing has led to verrrrry long grocery store trips where I have to read the labels for everything!!

It's a process, but I'm chugging along.

Stay tuned for info on Aspergillus Niger, the most common part of mold!!  Try not to jump out of your chair in excitement.