Should dairy be excluded along with gluten?

Hey everyone I was wondering how bad dairy can be, I usually never drink plain milk as Ive become accustomed to soy milk because I'm lactose intolerant. Every now and again I like to have a few dairy products, mostly cheese or yogurt. I am trying to stick to a gluten free diet and see how my body reacts. Cutting out breads, pastas and a tough one....beer. I do live at home and cutting out all dairy and gluten cuts out a lot of my meal options that I get fed at home. I know both gluten and dairy products can have adverse effects on the intestinal microflora which can cause inflammation to the rest of the body. So just wondering if dairy should try to be avoided all together like gluten.
Thanks
PS I think they need to update the four food groups...it seems to live healthy all you need is the 2..

actually just found this in an article:

"Lactose intolerance is frequently a side effect of celiac disease. Celiacs who eat gluten become lactose intolerant after the villi and microvilli in their small intestine become damaged, and are no longer capable of catching and breaking down the lactose molecule. The problem usually disappears when celiacs remove gluten from their diet, which allows the damaged villi and microvilli to grow back. Lactose intolerance symptoms can continue for a long time after a celiac has gone on a 100% gluten-free diet. In some cases the villi and microvilli damage can take up to two years to heal completely, but in most cases it takes between six months and a year. Most people who are lactose intolerant can usually eat goat and sheep (feta) cheeses without any problems."


could this be true?

Lucky13 - On dairy, cheese seems to be fine for most. Pasteurized milk is something to avoid.

Some can drink raw, grass-fed milk, but it depends on sensitivity.

Sometimes its best to remove dairy along with gluten until you heal. Milk protiens can be difficult to digest if your gi is dammaged by gluten. You may be able to renitroduce dairy after completely healing by remaining gluten free

What about curds or yogurt made from pasteurized and homogenized milk? Is it a healthier option than pasteurized and homogenized milk?
The way we make curd is to introduce a pinch of curd into lukewarm milk and leave it overnight or for approx 12 hours or so. And Voila! we get curd.

It is the caseins in dairy that can give those with cd problems.