For Diane Karnbach,
If I recall correctly, "The Baby Book" by Dr. Sears has a wonderful
section on food allergies.  My allergist has an extensive set of
handouts for all sorts of food allergies.  Please e-mail me directly
for his name and address, as I'm not sure if it's polite to post this
over the newsgroup.

A useful piece of information for mothers eliminating dairy is the
availability of alternatives.  Soy milk, rice milk, or nut milk will
allow moms to continue to eat their familiar foods and continue to bake
with liquid very close in density and baking quality to cow's milk.
Soy and rice milks are available in health food stores.  Nut milks are
best homemade.  Cashew and almond milks have a pleasant taste; almond
milk is more nutrient dense but the milk must be strained.  Here's how
I make nut milk:

Cashew milk
Ingredients: 1/2 cup raw cashews, 2 cups boiling water, 1 tsp. sugar
(preferably evaporated cane juice or date sugar, for brilliant taste)
In a blender (not a food processor), grind cashews to a fine powder.
Add boiling water and sugar and blend at highest speed for two minutes.

Since many non-Caucasian ethnic groups are lactose-intolerant, and any
of the above suggestions will work for these people as well.
Susan Betz