The gluten-free, casein-free (GFCF) diet involves the patient removing all sources of gluten and casein from their diet. The main sources of these proteins are:
Gluten
- Wheat
- Barley
- Rye
- Oats (can often be re-introduced)
- Processed foods of all kinds
Casein
- Dairy Products
- Processed foods of all kinds
The GFCF diet is particularly popular as a dietary intervention for autism. The rationale behind its use is that incomplete digestion of gluten and casein proteins leads to the production of substances which act like opiates (e.g. morphine, heroin) in the brain and account for the behavioural and developmental problems associated with autism. Autism has also been shown to have a component of immune system dysfunction and It is suggested that food hypersensitivity to gluten and casein is common and symptom-producing.
The GFCF diet is also commonly recommended for people suffering from digestive disorders, particularly irritable bowel syndrome (IBS). Gluten and casein-containing foods are commonly found to cause symptoms in those with IBS. A review of research in this area found that: "Milk, wheat, and eggs were most frequently identified to cause symptom exacerbation." Additionally research using laboratory testing has found that IBS patients have significantly higher levels of IgG antibodies to gluten and casein-containing foods than healthy volunteers. Again, like autism, suggesting food hypersensitivity to gluten and casein is common.
Other conditions for which the GFCF diet might be recommended include chronic fatigue syndrome (ME/CFS), fibromyalgia, Candida/gut dysbiosis, and any condition where leaky gut syndrome is implicated.
For more extensive information visit our gluten-free, casein-free diet page
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