This diet is centered on the theory that children with autism are more likely to have allergies to these proteins and that because they cannot digest gluten and casein, it forms substances that act like opiates in their bodies.
In fact, many celiac sufferers have to give up dairy for prolonged periods of time because their intestines have become so damage by repeated gluten exposure they have difficulty digesting casein.
It is not as simple as just avoiding wheat and cow dairy since substances like soy sauce are a source of gluten also, and casein has been added in the past to soy-cheeses amongst other things.
Avoiding gluten, a protein found in grains like wheat, and casein, a protein in dairy products, seems to help some autistic individuals improve digestive problems and eases symptoms.
As a rule, low carbohydrate diets suggest the inclusion of full-fat dairy in portion-controlled (a few ounces per day) amounts if you don't have dairy or casein sensitivities.
By the rennet ferment caseinogen is converted into casein, a substance resembling caseinogen in being soluble in water, but differing in having an insoluble calcium salt.
The formation of casein involves the curdling of milk.
'In chemical constitution it consists of an emulsion of fatty globules (cream) in a watery alkaline solution of casein, and a variety of sugar, peculiar to milk, called lactose.
The casein, which forms the principal constituent of cheese, and a certain proportion of albumen which is present, form the nitrogenous, while the complex saline substances and water are the mineral constituents.
Triferrin is a paranucleinate of iron, and contains 22% of iron and 21% of organically combined phosphorus, prepared from the casein of cow's milk.