Dairy products and migraines

    Casein, a milk protein, is the main trigger for migraines in dairy products. Consuming skim or lactose-free milk makes no difference in these cases. Alternatives to avoid migraines are type A2 milk such as goat's milk, buffalo milk, plant-based milks and dairy products such as semi-cured cheese and natural yogurt, as fermentation modifies the structure of casein, making it easier to digest. Due to changes in intestinal permeability, peptide fragments released from the protein digestion of casein (milk protein) and gluten generate short-chain peptides, structurally similar to opioids, which cross the blood-brain barrier of the central nervous system and can trigger migraine episodes.

 

    In the case of lactose intolerance, the LCT gene controls the levels of an enzyme called lactase, which is necessary to digest the milk sugar (lactose) found in milk. Lactase is produced on the surface of the microvilli of the small intestine. Individuals with this genetic variant are most likely unable to metabolize lactose properly in the small intestine due to inactivation of lactase. After consumption of milk and dairy products in general, lactose passes into the colon, where it is fermented by enteric bacteria. Possible symptoms of this lactose digestion deficiency include headaches, cramps, bloating, and flatulence.

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