While doing some research for my first eBook: Gluten: Biblical or Bad, I came across some startling research. I discovered that the problem some women are having with sour breastmilk that has to be boiled before giving to baby is likely due to mother's gluten intolerance.
Specifically, I found the following study:
Background & Aims: The frequency of elevated serum pancreatic enzymes in patients with celiac disease (celiac disease) is unknown. The aim of this ’study was to evaluate the serum levels of pancreatic enzymes in celiac disease patients.
Methods: Serum pancreatic isoamylase and lipase levels were assayed in 90 adult and 112 pediatric consecutive celiac disease patients at diagnosis and after 12 months of gluten-free diet (GFD). Serum elastase and trypsin levels were assayed in a subgroup of adult celiac disease patients. Pancreatic ultrasonography was also performed.
Results: Twenty-six adult (29%) and 29 pediatric (26%) celiac disease patients exhibited elevated values of serum pancreatic amylase and/or lipase; trypsin was elevated in 69% and elastase in 19%. The frequency of elevated serum pancreatic enzymes observed was identical in the patients with “typical” and “atypical” celiac disease symptoms and in the asymptomatic patients. Most of the elevated values were lower than 2-fold the threshold limits. Elevated pancreatic enzymes were not associated with alcohol consumption, drug use, presence of abdominal pain, or diabetes mellitus. Abdominal ultrasound scan showed no abnormal findings in the pancreatic region in any of the celiac disease patients. After 12 months of GFD, pancreatic amylase was elevated in 3 cases and lipase in 2 cases; these patients had not strictly adhered to the GFD.
Conclusions: We demonstrated a frequency of about 25% of elevated pancreatic enzymes values in celiac disease patients, including subjects without gastrointestinal manifestations and apparently asymptomatic subjects. The finding of elevated serum amylase or lipase level, in the absence of signs of pancreatic disease, would appear to suggest a need to screen for celiac disease.
Source: CLINICAL GASTROENTEROLOGY AND HEPATOLOGY 4 (4): 455-459 APR 2006
Note the study found an increase in enzymes such as lipase and amylase in those with asymptomatic (absence of symptoms) celiac disease and/or gluten intolerance.
I was extremely happy to find this information because while I've never had problems with souring breastmilk, it pains me to hear of the many women who do and whose doctors tell them to simply heat their milk to kill the enzymes. This is unfortunate because heated breastmilk deprives the baby of enzymes needed to properly digest the milk. It also destroys many of the heat-sensitive nutrients.
This study shows that even without the presence of digestive symptoms, these mothers can be producing excessive levels of fat-digesting and protein-digesting enzymes in a silent reaction against gluten. There are more problems associated with this domino effect of an underlying sensitivity to gluten than just making mom's breastmilk sour. This could include predisposition to future health problems that may include gastrointestinal problems, allergies, depression, and other health problems.
When I first discovered this information, here's what some moms told me:
Had this problem with my first who never would take a bottle. Found out I had excess lipase. Years later finally had symptoms I connected to gluten sensitivity. I'm sure that was the problem then too. Hope this can help people!!
I have an issue with high lipase and wasn't able to find ANYONE with answers or suggestions on what to do about it. One more reason to stay gluten free!
The pediatrician said high lipase in my milk could contribute to baby's metallic smelling diapers he had a while ago... And my stored milk does smell sour. This all makes sense - if I'm sensitive to gluten, of course baby would be more likely to be, as well! Thanks for sharing! It totally completed the puzzle for me!
As described in my eBook, it's crucial to note two things:
1. Complete elimination of gluten for at least two months is necessary in situations where gluten is causing the problem. It's not the amount of gluten consumed that is a problem; even the smallest amount will contain the protein that triggers the body's antibodies and resulting inflammation. It can takes a few weeks for the inflammation to be reduced enough to see benefits.
2. Allergy testing is not a reliable way to determine if one should eliminate gluten. There are multiple ways in which a body can be allergic to something, especially something like gluten, and allergy tests do not test for all of them. The only sure way to tell is by eliminating it completely for up to two months and seeing if it makes a difference.
These things are described much more in my eBook, as well as how to eliminate gluten, my family's favorite gluten-free recipes, and important information for avoiding going "gluten-free" the wrong way.
To purchase a copy of Gluten: Biblical or Bad, click here.
Don't forget to Pin this article and share it with your friends! There are too many women and their babies having to deal with the problem of sour breastmilk and it could be as simple as making one dietary change!