I'm just a study of one, but in my personal experience, I found that I had
to eliminate all sources of dairy in all foods, or my allergic nursling
would react.  I had label-reading down to a science; I knew the ONE and only
brand of bread in my local grocery store that had no trace of dairy in it
whatsoever LOL.

Can't give you an authoritative source or good explanation for that; I just
know that Joshua couldn't handle even traces of whey or caseinate when he
was very young, even in baked goods.  As the years have passed (he's now 6)
that has changed, and now I don't have to be quite so careful about reading
labels.  Makes life a lot easier!
Regina Roig Lane, BS IBCLC for Miami-Dade County WIC

-----Original Message-----
When a mother, doing detective-work on a fussy baby, tries eliminating
dairy from her diet for a few weeks, does that include milk used in
baking and cooking?  (I always assumed it did, and advised people to
read labels carefully, looking out for caseinate and whey proteins in
packaged stuff, etc.)  But I just read, in an authoritative source, that
when milk is cooked, the proteins are "denatured" and shouldn't be a
problem.

Since eliminating dairy is difficult enough in the average diet, can a
mother still make a reasonable test for the baby's sensitivity without
being rigorous about small amounts in baking and such?
Margaret Wills

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