Can someone tell me the minimum safe level of casein and lactose found in "casein free" &/ or "lactose free" foods that would not trigger an allergic reaction. (In ppm.) i.e. the lowest safe level allowed if you were trying to produce such a food product. (It will be for ghee, which has the milk solids removed, but residual trace amounts could potentially remain.) In striving to get it as low as possible, what would be an acceptable level to not trigger allergic response? [more inside]
posted by Mimidae on Oct 15, 2009 - 5 answers

Can a person be allergic to milk but not ice cream, cheese, and butter? [more inside]
posted by letahl on Sep 25, 2009 - 32 answers

Casein/Gum printing: How long will an unwashed print last? [more inside]
posted by pita on Feb 10, 2009 - 2 answers

My boyfriend has started a GFCF (gluten-free, casein-free) diet. This is following a recent diagnosis of Adult Aspergers. Please help us. [more inside]
posted by mjao on Oct 25, 2008 - 22 answers

My girlfriend has recently formed as casein allergy as a young adult. She is not "lactose intolerant". Are there any solutions to dealing with this outside of cutting dairy and other casein rich foods out of her diet? more inside... [more inside]
posted by Texasjake987 on Jul 13, 2008 - 6 answers

How do I tell how much casein (or dairy protein) is in a food product? [more inside]
posted by letahl on Sep 10, 2007 - 3 answers