E. J. Mumaw wrote:

> I asked why he could eat the Burger King buns all that time with milk
> products in them with no reaction and then have such a strong reaction to
> what was probably cross contamination.  He said the milk proteins break down
> at high heat and that when the buns are cooked the high temp breaks them
> down.  I'm not sure I agree with that.  Another case of never know.

I would be critical about the allergist's assertion.  Case in point: my
daughter reacted when she ate a home-made cake that was baked on a pan
smeared with butter (no, we did not know it at the time).

It seems to be the case with eggs though.  She reacts to raw eggs (as in
mayonnaise) or an omelet but can eat hard-boiled eggs without a
reaction.

> Oh and I did ask about him outgrowing this allergy.  We have done everything
> we know how to do for years to prevent reactions in an effort to help his
> body stop responding.  The allergist said 10 to 15% never outgrow it.  I
> though I had read years ago that it was more like 1%.  I don't like these new
> odds.  Perhaps they have changed.  Years ago we were told kids never out grew
> peanut allergies and now we know they can, so maybe the odds of keeping a
> milk allergy have increased.  I hate this.

If x% of the children outgrow their allergies it does not mean that your
son has the same x% chance to outgrow his  - it is very individual.
Hope for the best but prepare for the worst.


Best wishes,
Alex.