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