Todd wrote:
>I have to add that I seem to tolerate dairy food well, in certain
>forms at least.

Ben was considering trying mozz and feta, to see if it made him react now
that he's off grains and eggs. He has eaten cheddar occasionally and noticed
a very mild reaction in his throat. Why would mozz and feta be more
tolerable than a hard cheese? Are they more "raw" than other cheeses? What
about the blue cheeses, roquefort, etc.? Yogurt?

If we knew that Zoe could eat a piece of cheese occasionally without ill
effects, then that would be good to know. When we looked for allergies using
food rotation diet, dairy was a big problem. Especially yogurt. She has only
drank milk once, and had an almost immediate ill reaction to it. Never, ever
again will I give her milk to drink. When we had her blood tested for
allergies, milk did not cause a rection. (neither did wheat.) However, it
showed that she is very allergic to eggs. She was eating eggs a few times a
week. It must have been the eggs which were causing the results of the food
rotation diet.

So if I wanted to test this, should I give her just a bite of mozzarella
(would it be better to give her real mozzarella, made from buffalo milk? As
opposed to cow's milk?) and wait a few days to see if she reacts? What about
chevre, does the "smaller mammals' milk is easier to digest" hypothesis
prove itself here? Can you eat chevre with no ill effect?

Stacie


_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com