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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