Dairy Depression & Bread-head Blues: Why Some Foods Really Are Addictive
In our recent post on cravings and the nervous system, we looked at how stress, trauma, and dysregulation can drive us to seek comfort in food.
But what if some of those foods are chemically addictive in a way that hijacks your brain’s reward system?
Let’s talk about casomorphins and gliadomorphins—two morphin-like peptides that come from everyday foods—and how they impact not only your cravings but also your mood, energy, and inflammation.
WHAT ARE CASOMORPHINS AND GLIADOMORPHINS?
First let’s talk about endorphins. “Endorphin” is short for endogenous morphine—literally “morphine from within.” These molecules are your body’s built-in pain relief and mood-boosting system, released during exercise, laughter, hugs, sex, meditation, and even stress.
Neurotransmitters like serotonin, dopamine, and GABA are fast-acting messengers that transmit signals between nerve cells.
Endorphins are more like neuromodulators: they dial up or down the intensity of those signals (especially around pain) and often come into play during moments of stress or exertion.
Think of neurotransmitters as the messages, and endorphins as the dimmer switch. When you're flooded with endorphins (from a run, a hug, or a piece of cheese…), everything feels a little softer, easier, calmer.
Endo = from within (internally made)
Exo = from outside (from food or substances)
Casomorphins and gliadomorphins are exorphins—opioid-like compounds created when your body digests certain proteins, especially:
Casomorphins from casein, the primary protein in milk (especially A1 cow’s milk)
Gliadomorphins from gliadin, a component of gluten found in wheat, rye, and barley
Once formed, these proteins (i.e., peptides) can dock onto your opioid receptors—the same ones that interact with your natural pain-relievers (endorphins).
These same receptors are also activated by pharmaceutical and illicit opioids like morphine, fentanyl, oxycodone, and heroin—which is why these food-derived compounds can influence your mood, digestion, and cravings, even if they’re nowhere near as potent.
So when people say “I’m addicted to cheese” or “I need a pasta fix,” they’re not being entirely facetious. Some of these foods literally activate reward and pain-relief pathways in the brain and gut.
HOW DO THESE PEPTIDES AFFECT ME?
While they’re not inherently “bad” or dangerous like morphine-based drugs casomorphins and gliadomorphins can have real, body-wide effects—especially in people with heightened sensitivity, inflammation, or poor gut function. These peptides can:
Casomorphins (from casein/dairy):
Sedative or drowsy effect → that “milk drunk” feeling (yes, it’s real—especially in babies)
Increased mucus production → congestion, phlegmy stools, chronic post-nasal drip
Slowed gut motility → constipation or sluggish digestion
Emotional self-soothing → often unconsciously replacing low endorphin or dopamine states
Used traditionally to calm before bed (like a warm glass of milk)—but this isn’t always benign in adults with gut or brain inflammation
🍼 Breast milk naturally contains A2-like casein and small amounts of casomorphins to help soothe infants. This is helpful in babies—but not meant to be a lifelong coping mechanism for adults.
Gliadomorphins (from gluten):
Brain fog or “bread head”
Fatigue or irritability post-meal
Mood swings, anxiety, or agitation
Digestive issues → bloating, loose stools, or alternating patterns
Can modulate the autonomic nervous system, which regulates heart rate, leading to racing heart or skipped beats (especially in those with POTS, MCAS, or nervous system sensitivity)
And when you consider that many people are eating both casein and gluten at every meal (think: pizza, mac & cheese, cereal with milk)… the cumulative effect on mood, digestion, and energy can really add up.
WHEN THE BRAIN GETS HIJACKED
When your opioid receptors are being overrun by food-derived peptides instead of your own endorphins, the brain may become less responsive to natural sources of pleasure and regulation.
This is similar to what happens with repeated use of opioids like heroin or morphine: overstimulation of the receptors leads to down-regulation—meaning the brain becomes less sensitive and needs more to feel less.
While casomorphins and gliadomorphins aren’t nearly as potent or dangerous, the same basic principle applies. If your brain is chronically exposed to morphin-like compounds from food—especially in the absence of enough natural endorphins—your system may become reliant on those foods to feel okay.
That’s why people with low dopamine, low endorphins, chronic fatigue, or poor vagal tone may feel the effects of these foods more intensely. Casomorphins and gliadomorphins give a temporary "boost"—but often lead to a crash. Over time, this creates a cycle of dependence where people unconsciously use these foods as self-medication.
Plus, gut-brain inflammation and low-grade immune activation (common in depression/fatigue) make the blood-brain barrier and gut lining more permeable leading to increased exorphin access to the nervous system—further exacerbating dis-ease.
WHY ARE SOME PEOPLE MORE SENSITIVE?
These peptides are especially problematic for those with:
Leaky gut or intestinal permeability
Neuroinflammation or immune dysregulation
Mood issues like anxiety, depression, PTSD, or fatigue
Low endogenous endorphins (often seen in trauma survivors or those with chronic illness)
Those with autism, ADHD, or who are HSPs (highly sensitive persons)—dairy/gluten-free diets often bring noticeably positive behavioral changes
If your system is already struggling to regulate inflammation—or if your own feel-good chemicals are running low—you’re more likely to feel the highs and lows from these compounds.
THE GUT-BRAIN AXIS AND YOUR OPIOID SYSTEM
Your body’s opioid receptors aren’t just in your brain—they’re all over your nervous system, including the gut.
When you eat gluten or dairy:
Your gut breaks down the proteins into morphin-like fragments
If your gut lining is compromised, these can slip into the bloodstream
Once circulating, they can cross into the brain (especially if your blood-brain barrier is leaky)
There, they affect mood, focus, and cravings, acting like a drug
They may also reduce gut motility (e.g., casein thickening secretions and slowing transit) or alter microbiome balance
Over time, you end up chasing the high—while inflammation, fatigue, and brain fog build behind the scenes.
WHAT CAN YOU DO?
Consider a 6-Week Elimination Trial
If you suspect gluten or dairy is affecting you, a 3-day detox won’t cut it. Even 3 weeks may not be long enough for symptoms to fully shift.
Why 6 weeks? That’s about how long IgG antibodies (the immune memory of past exposure) take to settle down. It also gives your body time to:
Repair gut lining
Clear inflammatory mediators
Reset the false “reward” loops
Track your energy, mood, digestion, and cravings during that time. You may be surprised by what changes.
Support Your Gut
If your gut lining is leaky, these peptides sneak through more easily. Help restore integrity with:
DGL (deglycyrrhizinated licorice)
L-glutamine
Zinc carnosine (bonus: supports taste and protein repair, especially as we age)
Marshmallow root, slippery elm, and other demulcents
Craniosacral therapy to support vagal tone and digestive flow
Look for Enzymes with DPP-IV
DPP-IV (Dipeptidyl Peptidase IV) is an enzyme that helps break down proline-rich peptides like gluten and casein.
These aren’t a “get out of jail free” card—think of them more like driving on a donut until you can get a real tire. If you’re eating out or can’t fully avoid these foods:
Look for digestive enzyme blends that include DPP-IV
It won’t undo all the effects, but it may reduce the inflammatory hit
Brands to look into: GlutenEase or Digest Spectrum by Enzymedica, Similase GFCF by Integrative Therapeutics (no affiliation—though if you need a reliable place to purchase supplements you can find these and others on my Fullscript supplement shop)
Try Swapping
A2 milk (from Jersey or Guernsey cows, goats, or sheep) may not produce casomorphins the same way as A1 milk
Sourdough bread—especially long-fermented varieties—may be easier to digest due to lower gliadin (gluten) content
Consider dairy-free cheeses or breads made from ancient grains if you’re easing into an elimination process
FINAL THOUGHTS
Your cravings might not just be emotional—or even just about blood sugar. Sometimes, it’s biochemical dependence.When we understand how foods affect our brain and body, we can make informed, empowered choices. Whether that means cutting something out, crowding it out, or simply becoming more aware—that’s up to you.
So, if you’ve ever felt like bread and cheese are harder to give up than a bad relationship…now you know why.
If this resonated, I invite you to share it with someone you know who’s struggling with reflux or feels stuck on antacids. Small shifts can make a big difference.
