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?