Speaking of "hidden" dairy, I just happened to look on the back of the tuna
can, and what did I find? Hydrolized casein, hydrolysed soy protein. What
are these doing in solid white tuna in spring water? Should dairy sensitive
couplets be concerned about this? Also, are proteins affected by cooking?
Should moms avoid muffins which have milk in the recipe?
Sorry for all the questions, but I was just a little stunned by the tuna
thing.
Lori N., RN