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| Bake with Dry Milk |
This Twitter feed from Dr. Browdash at the 2012 Western Society of Allergy, Asthma and Immunology (WSAAI) meeting says, "70% of children who are allergic to egg or milk can tolerate extensively heated forms of the protein (e.g. cookies, cake).
We've gotten the go-ahead from the allergist, but I'm getting a little bored with my chocolate cake recipe into which I add one egg now. The guidelines are: bake for a minimum of 30 minutes at a temperature of at least 350 degrees. This means no cookies or cupcakes (not in the oven long enough), my favorite granola bar recipe is out for the same reason too. Cake seems to work well as I can substitute the additional eggs called for in the recipe. I'm not doing well with the baked milk at all, although we've had some success with commercially available breads like Pepperidge Farm Cinnamon Swirl, although I would prefer to make from scratch so I can control, and then increase the amount of dairy protein as tolerance increases.
This is an untapped area. Anyone else exploring this? I'd love some suggestions!
4 comments:
I am nervous to try this! My daughter is 3 months and has food sensitivities, which makes it impossible for me to eat dairy, soy protein, and egg. I would hate to experiment and give her a painful tummy! Is it safe?
Hi Leanne,
I would not want this information taken out of context. The studies on baked milk (http://www.jacionline.org/article/S0091-6749(11)00674-9/abstract)and baked egg (http://www.ncbi.nlm.nih.gov/pubmed/18851876)have been conducted in a controlled challenge setting with people who have documented dairy or egg protein allergies. My food allergic child underwent baked milk and baked egg challenges in the allergist office. Due to the results of these controlled challenges, we have been instructed by the allergist to introduce baked milk and egg into the diet which we've been successfully doing for over a year now.
Please check with your doctor if you have any questions about what you can eat. Good luck with your little one. I remember those days well!
Yes! Ironically, we've also been using the Pepperidge Farm breads.
In the past for the challenge, I did a milk custard. You can do it plain or with rice. They generally bake for at least 40 minutes. They can also be done in muffin cups. Haven't tried freezing them yet, but can't imagine why it wouldn't work.
Others who are slightly ahead of us on this have been using Goldfish.a
Here's our experience if you want to read about it:
http://foodallergybitch.blogspot.com/2012/02/baked-milk-dosing-dominos-pizza-and.html
My dairy allergy daughter, allergic since severe eczema at 4 months old, passed an in the allergist office food challenge at 35 months old. I was told she could now eat baked cookies, breads, cakes, muffins and bisciuts. Our pediatric allergist did not give any baking time or temp. restrictions. She has never had any type of reaction. She still gets hives around her mouth if I mistakenly gave her the wrong milk. 2 1/2 years with no mistakes was really good, I thought. She has only had skin prick tests each year, the last one was an 8, down from 15, possibly due to her ability to eat baked dairy. I home make most of our food as well. I nursed for 2 years and 2 months. Because of her severe eczema, I eliminated the top 8 allergens for about a month and slowly added everything back in my diet. Her skin slowly cleared up within 3 or so months and it has stayed clear and beautiful. Because of the new theory suggesting small amounts may help children outgrow there allergy, I'm glad I did. Food allergies are a hard road, especially dairy because it eliminates all the grilled cheese, mac and cheese, pizza, and alot of fun foods for kids. I take it day by day and pray. Our little ones are our gifts from God, Everything will be fine.
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