[log in to unmask] 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?

Cooking can change the structure of a protein so I suppose it is possible.
My daughter has an allergic reaction to raw eggs (as in mayonnaise) but
doesn't react to hardboiled eggs.