Research has shown that ingesting compounds that we are unable to fully digest promotes opioid in the brain - this is not news under the sun and is backed by solid peer reviewed studies - thus it is not surprising that many with celiac disease (prior to diagnosis and abstaining from gluten - in addition to needing to stay away from casein a1 as this is biochemically similar in structure) often binge and describe their relationship with bread and cow's milk (casein a1; exception being milk from Guernsay cows as this is a2 casein - as is goat's and buffalo's milk) as " addictive" (food addiction as defined by the Yale Food Addiction Scale).
Considering the increasing rate of eating disorders both amongst females and males in all age groups, it is key as a health care practitioner to be aware of biochemically triggering compounds based on each individual client's genetic make-up, in addition to psychological aspects that need treatment via CBT. When the biology is stable, emotional aspects and psychological blockers become clear and can thus better be treated as that.
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Reference:
Teschemacher H. Opioid receptors ligands derived from food proteins. Curr Pharm Des. 2003;9(16):1331-44.
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