We are about to leave on a month long trip to Europe. I would love any tips folks have to share on how to keep our extremely milk allergic daughter safe.
Thanks,
Cathy
Cary, North Carolina
Sent from my iPhone
Cathy Cralle Jones
On May 30, 2011, at 6:54 AM, Weavre Cooper <[log in to unmask]> wrote:
> I'm still lurking here as well. I'm an adult with a severe dairy allergy -
> triggered by contact or strong inhalation as well as ingestion - who still
> likes to travel and dine out. I live in the US, in Pennsylvania.
>
> In terms of this list, I'm most interested in tips, shared successes, and
> legal issues. I'm very willing to share what I've learned along the way with
> anyone who asks for help. And, it's sometimes nice just to hear from others,
> especially at those rare times when dealing with my allergy has recently
> felt isolating.
>
> Keep the list going, please! :)
>
> Weavre Cooper
> On May 30, 2011 5:15 AM, "Helen Edith Stephenson" <
> [log in to unmask]> wrote:
>> In message <[log in to unmask]>, Jon
>> Lewis <[log in to unmask]> writes
>>> I was just looking to see if this list still existed, since I can't
>>> remember any recent traffic. It seems to still be setup, but nobody's
>>> posted much in the past year or two.
>>
>> I'm in that category.
>>
>> There was a time when most of the conversations were between mothers
>> about children with acute allergies and those conversations weren't
>> relevant to me as my interest lies in lactose intolerance.
>>
>>> I've recently discovered a new cheese substitute. It's Daiya brand
>>> "shreds". I've tried the mozzarella and cheddar styles. It actually
>>> melts almost like real cheese, softens, even stretches a bit. It's
>>> dairy free (OU kosher) and soy and gluten free.
>>>
>>> I've made several pizzas and egg & cheese omelettes out of it. It
>>> seems to melt best in the omelettes.
>>
>> Even here, we don't have common ground. I'm in the UK and we have
>> different brands here. I favour one called Cheezly. They do a soy-free
>> version, but most of their products are soy-based. They introduced
>> Mozarella-style and Edam-style fairly recently, which are both described
>> on the pack as super-melting. I've found that I prefer Edam-style and
>> can make quite a good pizza with it.
>>
>> The other brand that's available here is Bute Island Foods Sheese. I
>> don't think it's soy-free. I tried it several years ago and thought it
>> tasted like either old boots or used socks, but a lot of people rave
>> over it so maybe I got hold of a bad batch when I sampled it or maybe I
>> just tried the wrong flavour and should give it the benefit of the doubt
>> and try it again and report back with the results. <g>
>>
>>> ----------------------------------------------------------------------
>>> Jon Lewis, MCP :) | I route
>>> Senior Network Engineer | therefore you are
>>> Atlantic Net |
>>
>> Nice sig!
>>
>> Helen
>> --
>> Helen Edith Stephenson <[log in to unmask]>
>> Website: http://www.wuronga.me.uk/helen/index.html
>> Blog: http://helenedith.wordpress.com/
|
