My first thought was that soy milk IS made from beans, and beans
are notorious for causing intestinal problems! However, sensitivities
to milk and soy proteins can be cross reactive, as some of the sites
below explain. One can develop a sensitivity to a food that previously
caused no problems. According to the following site, about 50% of
people with a milk allergy will develop an allergy to other proteins;
one being soy!
The offending protein in cow milk is alpha S1 casein protein: ?It
may also be that the patient is not lactose intolerant at all, but
instead is one of the 1-in-10 people who are allergic to the major
protein of cow's milk ... alpha S1 casein protein. The symptoms are
almost identical to those of lactose intolerance. Both goat milk and
human milk lack this offending protein.?
?It is not completely certain which specific component of soy is
responsible for reactions, but at least 15 allergenic proteins have
The way soy foods are processed can affect allergenicity. All soy
products may not cause reactions. Some fermented soy foods may be less
allergenic than raw soy beans. Soybean oil, which does not contain
protein, may not produce symptoms. It just depends on the individual.?
Those allergic to soy beans may also cross react to certain foods,
such as peanuts, green peas, chick peas, lima beans, string beans,
wheat flour, rye flour, and barley flour.?
?Lactose intolerance and allergies may be more prevalent than you
think: "Among those over the age of five, approximately 90-95% of
black individuals and 20-25% of white individuals throughout the world
will have a partial or complete lactose intolerance."
?For example, soy milk does not result in lactose intolerance.?
?The human body is able to mount a variety of defense mechanisms
against proteins it regards as foreign or harmful. Scientists do not
clearly understand why food proteins are regarded as harmful by the
body, or how adverse affects occur. For example, some milk-sensitive
individuals produce IgE antibodies to milk proteins, but some develop
a milk protein "intolerance," which results from the body mounting a
non-IgE immune response to milk protein.?
?Unfortunately, 50% of cow's milk allergy patients will develop an
allergy to other food proteins (e.g., egg, soya, peanut), and 50-80%
will develop an allergy to one or more inhalant allergens (e.g., grass
pollens, house dust mite, cat) before puberty.?
?Among those over the age of five, approximately 90-95% of black
individuals and 20-25% of white individuals throughout the world will
have a partial or complete lactose intolerance.?
?Certain antibiotics, e.g., penicillin, may be present in milk from a
cow being treated for an infection. Individuals allergic to penicillin
can thus be exposed to this antibiotic, resulting in a severe allergic
reaction. Uncontrolled grazing by cows can result in the ingestion of
certain weeds that contain a variety of chemicals, e.g., alkaloids,
that may adulterate the milk.?
?A higher prevalence of soy intolerance has generally been reported
in non?immunoglobulin E (IgE)-associated enterocolitis and enteropathy
syndromes. Authorities have failed to reach consensus on the risk of
feeding allergic or nonallergic infants with soy protein milks. This
divisive clash of opinion is also reflected in the mutually
antagonistic stances adopted by 2 important scientific societies, the
European Society for Pediatric Gastroenterology, Hepatology, and
Nutrition (ESPGHAN) and the European Society of Pediatric Allergy and
Clinical Immunology (ESPACI). However, the general agreement is that a
significant number of children with cow milk protein intolerance
develop soy protein intolerance when soy milk is used in dietary
?Pathophysiology: Two heat-stable globulins (beta-conglycinin,
molecular weight (MW) 180,000 and glycinin, MW 320,000) constitute 90%
of the pulp-derived proteins. Immunoblotting and competitive
enzyme-linked immunosorbent assays have identified a 30 kD glycinin
from soybeans that cross-reacts with cow milk caseins and that is
constituted by 2 polypeptides (A5 and B3) linked by a disulphide bond.
The protein's capacity to bind to the different antibodies relies on
the B3 polypeptide. However, other soy proteins can act as allergens
in humans. At least 9 proteins with MW ranging from 14,875-54,500 were
found to react with human IgE in patients with asthma. Moreover, after
enteric digestion, a number of potential antigens are generated at the
According to some studies in animal models, soy proteins appear to be
less sensitizing than cow milk proteins; however, infants with a
previous history of cow milk protein intolerance have a greater risk
of developing soy protein intolerance. The intestinal mucosa damaged
by cow milk proteins may allow increased uptake of the potentially
allergenic soy proteins.?
?Causes: All soybean proteins and foods currently available for human
consumption contain significant amounts of the isoflavones daidzein
and genistein, either as the unconjugate form or as different types of
? The isoflavones have structural homology to steroidal estrogens;
therefore, they are considered to be phytoestrogens, but little is
known about their biological activity.
? Unquestionably, isoflavone ingestion can elicit biological effects;
however, isoflavones and their metabolites have biological properties
that are quite separate from classic estrogen action.
? Genistein is a potent inhibitor of tyrosine kinases and can
interfere with signal transduction pathways.
? The threshold intake of dietary estrogens necessary to achieve a
biological effect in healthy adults appears to be 30-50 mg/d.
? In soy flours and concentrates, isoflavone concentrations are
relatively high (0.5-3 mg/g). In soy milk and soy infant formulas, the
concentration of isoflavones is lower (0.3-0.5 mg/g), but it is
10,000-fold higher than the concentration found in breast milk.
Moreover, the volume intake of these products is sufficient to account
for a significantly high dietary intake of isoflavones.?
?"... differential diagnosis must consider other causes of enteropathy
(eg, infectious, metabolic, lymphangiectasia, Celiac disease). The
disorder is caused by an immune response most commonly to cow milk
protein, but soy, cereal grains, egg, and seafood have also been
implicated. Diagnosis is based on the combined findings from
endoscopy/biopsy, allergen elimination, and challenge. Biopsy reveals
variable small bowel villus injury, increased crypt length,
intraepithelial lymphocytes, and few eosinophils. The immune
mechanisms seem to involve T cell responses19 and are not associated
with IgE antibodies. Although features are shared with Celiac disease,
this enteropathy is unlike Celiac disease because resolution generally
occurs in 1?2 years and there is no increased threat of future
malignancy.16 Dietary protein enteropathy may persist into later
childhood,20 but the frequency of persistence of the disorder into
adulthood is unknown."
Alternatives to cow?s milk and soy milk could be goat milk and coconut milk:
?There are other alternatives: take goat's milk, for example. Patients
with diarrhea, asthma, bloating and irritability may be suffering from
the most common food allergy: cow's milk. Goat's milk is a natural
alternative to cow milk and can comfortably be consumed by many
patients who suffer from cow milk allergies or sensitivity.
Although goat milk, like cow's milk and human milk, contains lactose,
many people with lactose intolerance can drink goat milk. Why? It has
been hypothesized that the reason lies in goat milk's superior
digestibility. Goat milk is more completely and easily absorbed than
cow's milk, leaving less undigested residue behind in the colon to
quite literally ferment and cause the uncomfortable symptoms of
?Goat milk is an excellent option for any patient who is cow milk or
soy milk sensitive and is necessarily concerned with obtaining
adequate calcium from a natural dietary source. Goat milk is also an
excellent source of dietary calcium important in the prevention of
high blood pressure, osteoporosis and other bone-related problems. For
menopausal women, goat milk provides 13% more calcium than cow's milk
and can be consumed comfortably even by those women with milk
Coconut milk is high in calories though, and low in calcium.
Please discuss this problem with your doctor, as malabsorption,
celiac disease, among other diseases/syndromes, could be a
I hope this has helped you out! Please check each site for complete
information. If any part of this question is unclear, please request
an Answer Clarification, and allow me to respond, before you rate. I
will be happy to assist you further, on the question, before you rate.
PS. I've never heard of CFD/ME either, nor could I find it! Care to decipher?
Soy milk intolerance
soy + milk + protein + intolerance + enteropathy