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Date: | Tue, 30 Oct 2001 14:52:35 EST |
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Dear Steve,
I have a casein allergy and my allergist asked me if I still had the
problem if I ate it in cooked form. She explained that cooking can change a
protein enough that some people's bodies don't consider it to be the same one
they are allergic to.
Unfortunately for me, cooking doesn't seem to change it enough for my body
to be fooled!
Hope this helps,
Sue
Steve Carper wrote:
A mother of a casein-allergic child wrote to me, asking: "I have actually
found that if milk is cooked, like in the microwave with the frozen instant
mashed potatoes, he doesn't have any reaction. Does the composition change
when it is cooked?"
I've never heard of allergies being reduced by cooking milk. Does anyone here
have an explanation for this?
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