Milk Allergy Companion

Almond Milk Recipe

2012-01-16T19:49:00.001-05:00

We have finally come up with a delicious almond milk recipe!!!! My kids love it, and it bakes beautifully as well as tastes great.

Here it is:

1 c raw almonds
3 c water
2 T raw sugar
1 tsp. vanilla (optional)

Soak almonds for 6 hours or overnight. Rinse off almonds and place them in a blender (I use a Vita Mix) with 3 c water, sugar, and vanilla. Blend together for 3 minutes. Pour milk through a sieve lined with cheese cloth. Use a spatula, if needed, to help milk strain faster. You can also squeeze any additional milk through the cheesecloth if desired. Place milk in refrigerator and enjoy!

Note: I have been saving the leftover almond paste/matter and have had great success in using it in cakes and muffins. No waste, and very yummy!!! I'll post another recipe soon!

Dairy-free Gingerbread Cookie Recipe

2011-12-03T11:07:00.000-05:00

These spicy gingerbread cookies and nice and chewy.
Be sure not to over bake!
Enjoy:)

1/2 c dairy-free margarine (I use Fleischmann's Unsalted)
3/4 c light brown sugar
1/2 c molasses
1 egg yolk
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1/2-1 tsp. ground ginger
1/2 tsp. ground nutmeg

In a large mixing bowl, cream together dairy-free margarine and brown sugar until smooth. Add molasses and egg yolk and mix together. In a separate bowl, combine together dry ingredients. Add to wet ingredients and mix together until smooth. Cover and chill for 1 hour in the fridge. Preheat the oven to 350 degrees F. When dough is ready, on a lightly floured surface roll dough out to 1/4 inch thick. Cut out desired shapes with cookie cutters. Place cookies 2” apart on un-greased cookie sheets. Bake for 8-10 minutes in preheated oven until firm. Allow to cool a few minutes and then transfer to a cooling rack. When cookies are cool, frost or decorate as desired using dairy-free frosting/icing and candies.

Dairy-free Vegetable Pasta Primavera Recipe

2011-08-05T15:29:00.002-04:00

3 c broccoli, chopped
1 red bell pepper, chopped
3 medium carrots, peeled and sliced
3 T dairy-free margarine (I use Fleischmann’s Unsalted)
2 T flour
2 c chicken broth
2 c water
1 c rice milk (or milk substitute of choice)
1 - 13 oz. package Rotini pasta (I used whole wheat; you can substitute egg noodles or noodle of choice.)
1 garlic clove, pressed
2 T flour
Salt & pepper, to taste

Chop vegetables and set aside. In a large pan, melt dairy-free margarine. Add flour and whisk together. Slowly add chicken broth, water, and rice milk and bring to a boil. Stir in pasta. Gently boil for 3-4 minutes. Add broccoli, pepper, carrots, and garlic. Return to a boil and cook until pasta is cooked according to desired consistency (around 4-5 minutes). Add salt and pepper, to taste. Allow to stand for a few minutes to thicken. Serve warm.

For more free recipes visit: www.milkallergycompanion.com

Allerbling Wrist Bands

2011-06-08T14:41:00.004-04:00

My friend showed my this site. What a cute way to keep your kids safe when they are out and about, especially in the younger grades.
http://www.allerbling.com/

Tolerance for Milk in Baked Goods?

2011-06-06T15:02:00.001-04:00

This is a guest post by Walter A. Thanks for the information!!!

Tolerance for Milk in Baked Goods?

Just a few years ago, researchers discovered that a significant portion of children with milk allergies
can tolerate baked goods containing milk. Dr. Hugh Sampson, from the Mount Sinai School of
Medicine in New York, led the study based on an intuition.

An allergy comes about because a person's immune system overreacts to something that person is
sensitive to. Most foods are actually complicated mixtures of lots of substances. Milk is a mixture of
proteins, fats, sugars, and other things, in water. Eggs are also complex, with many things assembled
together to form the entire egg. Most allergy sufferers are reactive only to a specific thing in the
mixture, called an allergen, and an allergen is often a type of protein.

Proteins are one of the basic building blocks of life - the cells in your body (and in plants and animals
we eat) are like little machines, and proteins are the parts. There are millions of types of protein, and
each has it's own special shape that helps it do particular things. Bacteria and viruses have their own
special proteins, and our immune systems have evolved to recognize these foreign proteins and attack
them. In allergic individuals, something goes wrong, and their immune systems over-react to proteins
that would normally be harmless, such as those found in milk.

Each protein is like a tiny (microscopic!) piece of chain which is twisted up to give it a particular
shape, like a coil, a tube, a dumbbell, or something else. When it gets heated up, the chain becomes
loose and untwists, changing the shape of the protein. This is one of the chemical changes that occurs
when you bake things, and the reason that egg whites become solid and white when they are cooked.
Not all proteins change shape when heated, but many of those in milk do.

Because Dr. Sampson knew this, his research group tested milk allergy sufferers with
milk-containing baked goods, including muffins and waffles. They found that 75% of milk allergy
sufferers were able to tolerate them without any allergic reaction. Even more interesting, after several
months of eating baked goods, many of these people lost some sensitivity to raw milk itself, suggesting
that the immune system of these people could be trained by exposure to milk in the cooked products.

The reasons not all people can tolerate milk in baked goods are twofold:

- Some allergic people's immune systems react to the protein whether it is in its original shape or not.
In this case, heating it does not help.

- Not everyone is allergic to the same milk allergen, and some of these milk allergens do not change
shape when they are heated.

However, many allergic people will tolerate baked goods, so this is very exciting news, and may lead
to research that helps other kinds of allergies. It is very important that you talk to your allergist before
attempting to expose an allergic person to baked products in this way. They can help with allergy tests,
and can ensure that the introduction is done in a safe way.

Guest Post by: Walter A.

Reference:

Nowak-Wegrzyn A, Bloom KA., Sicherer SH, Shreffler WG, Noone S, Wanich N, Sampson HA.
(2008) "Tolerance to extensively heated milk in children with cow's milk allergy", Journal of Allergy
and Clinical Immunology 122(2):342-347.

Dairy-free Quiche Recipe

2011-04-21T10:04:00.001-04:00

I recently realized that my boys had NEVER tasted quiche. With the high amounts of cream and cheese in most quiches, I wasn’t sure if it was worth adapting. That said, we have recently created a DELICIOUS dairy-free quiche recipe that all my kids enjoy. You don’t even miss the cheese! It is completely adaptable and flexible and you can put whatever fillings in it that you want. Here it is:

1 recipe pie crust (See below OR dairy-free store bought pie crust)
6 eggs
3/4 c plain rice milk (or milk alternative of choice)
1/2 tsp. salt
1/8 tsp. pepper
1 dash nutmeg (optional)
3 T all purpose flour
1/2 tsp. baking powder
1 small onion, chopped
1 T dairy-free margarine (or olive oil)
Any of these other ingredients (pick and choose what you want): tomatoes, green onions, chopped spinach, mushrooms, chopped green or red peppers, crumbled bacon, sausage, seafood, shredded zucchini, chopped asparagus, and/or shredded and cooked potatoes. (NOTE: The more additional ingredients you put in, the deeper the pie dish you’ll need to use.)

Pre-heat the oven to 350 degrees F. Follow pie crust recipe and pre-bake for 10 minutes. While baking, whisk together eggs, rice milk, salt, pepper, nutmeg (optional), flour, and baking powder. Set aside. In a frying pan, sauté onions and other desired fillings (that need sautéing) in 1 T dairy-free margarine OR olive oil. When pie crust is ready, take out from oven and place sautéed vegetables and desired meats into pie dish. Pour egg mixture on top, shaking lightly to allow mixture to settle in-between ingredients. Place in oven and cook for 40 minutes, or until a toothpick inserted comes out clean. Quiche will rise while baking, but should settle back down once you remove it from the oven. You can add dairy-free cheese, if desired, to mixture, but we found that it was unnecessary. My kids enjoyed eating it with salsa on the side.
Variation: Add 1 - 4-oz can of diced green chilies, drained. Serve with salsa.

Rich and Flaky Pie Crust:
(This is 1/2 of a recipe. It makes 1 pie shell.)
1/2 c vegetable shortening
1/4-1/2 tsp. salt (scant)
1 c all purpose flour
3-4 T ice water

Combine salt and flour in a bowl. Add shortening. Cut shortening into salt and flour with a pastry cutter or fork. Add water. Stir with spoon until mixture clings together in a ball. Dough may be slightly moist. If dough is too dry or moist add additional water or flour as needed. Don’t over mis. You should see thin swirls of shortening throughout the dough. Flour rolling surface and roll out as desired. To transfer the crust from the rolling surface to the pie pan, fold the crust in half twice. Lift and unfold crust over pie pan.

Chicken Gumbo Soup Recipe

2011-02-05T10:59:00.000-05:00

With all of these COLD snow days, I wanted to share one of our favorite soup recipes. My mother-in-law created this recipe. It’s very forgiving. You can use leftover chicken and vegetables, making it different every time. Enjoy!

3 T dairy-free margarine
1 onion, chopped
1 green pepper, chopped
4 c chicken broth (dairy-free)
1 - 16 oz. can italian-style diced tomatoes
1 - 12.5 oz. can chicken chunks
1 - 4 oz. package little smoked sausages (double check dairy-content)
1 c frozen corn
2 c veggie chunks (mixed veggies, celery, zucchini, okra, summer squash, etc.)
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. oregano leaves
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. Grillmates Montreal Steak Seasoning (or a dash of liquid smoke, pepper, garlic, and paprika)
3 c rice, cooked

Saute onion and green pepper in dairy-free margarine. Set aside. Cut up little sausages and cook until brown. Combine all of the ingredients (except for the rice) into a large sauce pan and simmer until vegetables are tender (about 25-30 minutes). Scoop 1/2 c rice into a soup bowl and ladle soup on top. Enjoy!

Homemade Rice Milk Recipe

2010-11-04T22:17:00.000-04:00

We tried out/created five different rice milk/almond milk recipes and I tested them on my kids.

After trying samples of each one, the majority voted on their favorite! The winner is...

Here's the winning recipe for homemade Rice Milk:

4 c water
1 c brown rice, cooked
1/4 c canola oil
1/4 c honey
1 tsp. vanilla

Place all ingredients in a blender and blend on high for 3 minutes. (My husband got me a VitaMix for my anniversary, so this is what I used.) Strain through cheesecloth, if desired. Refrigerate and use for drinking, on top of cereal, and in baking.

All in all, this is a great recipe. We will continue to adapt and try out new things, but were pleased with the result. Please note that the mixture tends to separate by morning, so we have to give it a quick stir before adding it to our cereal. This will save us a TON of money in the long run and is a great substitute for rice milk and soy milk. We have yet to find a good almond milk recipe as it is too thick, but will keep trying:)

When Milk Allergies Strike: How to be Prepared When You're Not at Home

2010-10-26T11:35:00.003-04:00

This is a guest post from "An Apple a Day." Thanks to Joseph for contributing:)

--------------------------------------------------------------------------

Sometimes triple-checking labels are not enough -- unfortunately, milk allergies
have a tendency to strike, and usually away from home. Here are some ways
to deal with milk allergies at school or wherever else you or a loved one with
allergies may be.

Always check labels. Even if it's something you've had no problems with in the
past, manufacturers can change ingredients without notice. Train yourself and your
child to check the label every. Single. Time.

Do not accept food from anyone else. Hammer home the point that all food must
come from home. Unfortunately, it can be hard to tell what is in baked goods or
other foods, so do not even risk it; make sure your child understands that taking
food from others with even the best intentions can be dangerous. On playdates or
for school days pack a lunch.

Avoid fried food and foods that have batter on them. Even though there may
not be milk in the batter or the food being fried, the oil may have already fried
something with milk in it and would cause a reaction. Just another thing to be
conscious of that may stave off an attack.

Carry an over-the-counter antihistamine. Often times a regular oral
antihistamine, such as Benadryl, can stop a reaction dead in its tracks if caught
early. Have some with you at all times and pack some with your child when you
send him or her off to school or on play-dates.

Keeping epinephrine on hand at all times. This should not be your main way
to prepare for an allergic reaction, but is necessary in case a bad one occurs. If
your doctor says you need an epi-pen, bring it with you. Make sure one is readily
available at school for your child and it might be a good idea to leave one at the
houses of playmates.

Joseph Gustav is a guest blogger for An Apple a Day and a writer on the subject of medical transcription training for the Guide to Health Education.

Wendy's Honey BBQ Chicken

2010-09-23T21:22:00.000-04:00

We went to Wendy's the other night, and my son (now 13) decided that he wanted to test the Wendy's Honey BBQ Chicken wings. The menu said that they didn't contain any dairy in the batter, however, they were cooked in the same oil as items that contained dairy. Since he tested so low with his most recent allergy test, I felt that it would be a safe for him to try them. About 30 minutes or so after dinner, he broke out in a few hives underneath his arm and on his chest as well as a small eczema rash on his chest. I gave him some Benadryl just in case the reaction spread quickly and sent him to bed. It looks like we need to go back to being 100% strict, at least for now:)

***On a side note, he had a small bite of peanut brittle the other day with no apparent reaction. It had butter as one of the ingredients. (He thought it had no dairy in it.) I'm not sure why he reacts to some things and why other things don't seem to affect him. I just hope that he can figure out how severe his allergy still is before going on to college, etc.***

Website has more FREE DAIRY-FREE RECIPES!

2010-08-21T18:56:00.002-04:00

Just wanted to pass along the news that I've posted some more recipes on my website www.milkallergycompanion.com

Here is a list of what's there as of today:

Almond Milk Follow-up

2010-08-21T18:48:00.000-04:00

Although the almond milk turned out good (and did FABULOUSLY in baking), I felt that it wasn't quite creamy enough processed through the soy milk maker. I think that I'm going to try it in the blender and strain it to see how it goes. Who knows, maybe I'll get a Vita Mix for Christmas:)

Fortifying Almond/Rice Milk with Calcium

2010-08-13T09:17:00.002-04:00

I'm looking into making my own Almond Milk and Rice Milk to save a little bit of money. My biggest concern in making my own is making sure that it has enough calcium for my children (or that I supplement calcium in other ways). When making almond milk, I am going to use a soy milk maker, though you can also use a blender or VitaMix, you just need to strain the almond/rice pulp out before sweetening and drinking. I'll let you know how it goes:)

For 6 cups of Almond Milk, I will use 1/2 c raw almonds + 1/4 c brown rice, soaked for 8 hours first. I will then add 6 cups of water and process in my soy milk maker. (If using a blender, blend until milky white and strain pulp.) To sweeten I am going to add Raw Sugar and a little bit of vanilla, to taste. I may also add a little bit of salt if I think that it needs it. If you want to avoid any sugar, there are plenty of other options which I will discuss below.

Naturally Occurring Calcium Content in 1 c of Almond/Rice Milk: 38.08 mg of calcium

(1/2 c of almonds is roughly the same as 2.7 oz. (this is based off of the number of servings in my package of raw almonds). This would make roughly 216 g of calcium in 6 cups. The 1/4 c of brown rice will add 12.5 mg of calcium to the 6 cups of milk giving a total of 228.5 mg of calcium in 6 cups of almond/rice milk.)

Options for adding more calcium:

If you have calcium supplements (we have chewable), then you can add them to the rice/almond mixture before processing or blending them to add more calcium per cup (add as much as you need to compensate for lack of calcium, or to taste).

In trying to find the calcium content of certain items in g/mg, it is a little bit more difficult because many products label calcium as a percentage of the Daily Value rather than the exact mg. Fortunately, I was able to find out what the recommended Daily Value for Calcium is (according to packages). It is 1000 mg, so you can adjust your measurements based upon your needs. Oat groats contain 20 mg per 1/4 c, so if you substitute oat groats for the brown rice (in the recipe above), then you will be able to add a little bit more natural calcium, though not much. 1 c almond/oat milk will give you 39.3 mg calcium. Oat milk also has a really nice flavor, so I'm definitely going to experiment combining oats and almonds to see what results I can get.

(For more Daily Values, go here: http://www.mayoclinic.com/health/food-and-nutrition/AN00284)

Options for sweetening almond/rice milk:

Although I haven't tried this, in looking at the chart below, I am very interested in trying to add dried figs and blending them into the almond/rice milk as they have 300 mg of calcium per cup. I think it's worth trying to see if it sweetens it nicely.

Dried dates also are a great sweetener. I would soak them in freshly made almond/rice milk (HOT) and then blend them together to form a smooth mixture.

Stevia and agave nectar are also other options for sweeteners.

If you have any good almond, rice, or oat milk recipes that you'd like to share, please feel free to comment below and add them:) According to what I currently spend on Rice and Almond milk each month (I have 6 kids), making my own will save me well over $60 a month. That's over $720 a year, and I will know exactly what is going into it, so no cross-contamination! I'll post my results later:)

__________________________________________________________________________________

In doing my research, I ran across this chart that lists the calcium content of certain foods (obviously we have to leave out the dairy right now):

Calcium Content of Selected Foods

Dairy and Soy	Amount	Calcium (mg)
Milk (skim, low fat, whole)	1 cup	300
Buttermilk	1 cup	300
Cottage Cheese	.5 cup	65
Ice Cream or Ice Milk	.5 cup	100
Sour Cream, cultured	1 cup	250
Soy Milk, calcium fortified	1 cup	200 to 400
Yogurt	1 cup	450
Yogurt drink	12 oz	300
Carnation Instant Breakfast	1 packet	250
Hot Cocoa, calcium fortified	1 packet	320
Nonfat dry milk powder	5 Tbsp	300
Brie Cheese	1 oz	50
Hard Cheese (cheddar, jack)	1 oz	200
Mozzarella	1 oz	200
Parmesan Cheese	1 Tbsp	70
Swiss or Gruyere	1 oz	270

Vegetables

Acorn squash, cooked	1 cup	90
Arugula, raw	1 cup	125
Bok Choy, raw	1 cup	40
Broccoli, cooked	1 cup	180
Chard or Okra, cooked	1 cup	100
Chicory (curly endive), raw	1 cup	40
Collard greens	1 cup	50
Corn, brine packed	1 cup	10
Dandelion greens, raw	1 cup	80
Kale, raw	1 cup	55
Kelp or Kombe	1 cup	60
Mustard greens	1 cup	40
Spinach, cooked	1 cup	240
Turnip greens, raw	1 cup	80

Fruits

Figs, dried, uncooked	1 cup	300
Kiwi, raw	1 cup	50
Orange juice, calcium fortified	8 oz	300
Orange juice, from concentrate	1 cup	20

Legumes

Garbanzo Beans, cooked	1 cup	80
Legumes, general, cooked	.5 cup	15 to 50
Pinto Beans, cooked	1 cup	75
Soybeans, boiled	.5 cup	100
Temphe	.5 cup	75
Tofu, firm, calcium set	4 oz	250 to 750
Tofu, soft regular	4 oz	120 to 390
White Beans, cooked	.5 cup	70

Grains

Cereals (calcium fortified)	.5 to 1 cup	250 to 1000
Amaranth, cooked	.5 cup	135
Bread, calcium fortified	1 slice	150 to 200
Brown rice, long grain, raw	1 cup	50
Oatmeal, instant	1 package	100 to 150
Tortillas, corn	2	85

Nuts and Seeds

Almonds, toasted unblanched	1 oz	80
Sesame seeds, whole roasted	1 oz	280
Sesame tahini	1 oz (2 Tbsp)	130
Sunflower seeds, dried	1 oz	50

Fish

Mackerel, canned	3 oz	250
Salmon, canned, with bones	3 oz	170 to 210
Sardines	3 oz	370

Other

Molasses, blackstrap

1 Tbsp

135

* When range is given, calcium content varies by product.
* The calcium content of plant foods is varied. Most vegetables, legumes, nuts, seeds, and dried fruit contain some calcium. Listed are selected significant sources of well-absorbed calcium.
References:

USDA database, Handbook 8 palm program
Bowes and Church

How Much Do You Need?

Age	Calcium (mg)
1 - 3 year old	500 mg
4 - 8 year old	800 mg
9 - 18 year old	1300 mg
19 - 50 year old	1000 mg
51 - 70 year old	1200 mg
> 70 year old	1200 mg

http://www.ucsfhealth.org/adult/edu/calciumContent/index.html

This information is for educational purposes only and is not intended to replace the advice of your doctor or health care provider. We encourage you to discuss with your doctor any questions or concerns you may have.

This website is also a great resource for nutrition information on fruits and vegetables!!!

http://www.healthalternatives2000.com/vegetables-nutrition-chart.html

For example, we're going to have butternut squash (from our garden:)) tonight. I looked it up on the above website, and one cup of butternut squash has 84 mg of calcium in it!!! In looking at all of our options, I feel confident that having enough calcium with a well balanced diet will not be a problem.

Accountable Kids Program

2010-07-24T17:03:00.002-04:00

Although this is not related to milk allergies, it IS related to good parenting and organizing your household, which I believe can help all of us:) Juggling six children in and of itself can be a chore, but trying to juggle schoolwork, cleaning, laundry, dishes, and time with each child is completely overwhelming at times, not to mention adding food allergies into the mix. Thankfully, I stumbled across the Accountable Kids website. I was intrigued by the system and decided that I wanted to try it for myself. So far, we are LOVING this system and give it 5 stars!!! It completely takes the pressure off of me, and allows my children to be accountable for their own actions and behaviors as well as organizes their chores into bite-size pieces.

Here is a brief overview of the program:

Every day my children come down and do their "morning chores" which include things like making their bed, combing their hair, and brushing their teeth. Once completed, I reward them with a ticket. Above our chore charts, we have a list of ticketed activities (with the number of tickets needed per activity), which include things like playing video games, riding their bikes, and watching a movie/tv. Other activities like reading a book or playing with toys are free. My kids can choose to save their tickets for later in the day (when a bigger activity is desired) or use them as soon as they're done with their morning chores. This pattern continues for day chores and evening chores.
If my children are fighting, hitting, or being disrespectful, I simply take away a ticket rather than getting angry at them. (I love this aspect.) If they don't have any tickets left, then they have to do an extra chore before they can have any privileges. It has worked really well the last two weeks.
At the end of each day, if my children have done all of their morning, day, and evening chores, then I reward them with a sticker on the date card. Once they fill up this card, then they can schedule a mommy or daddy date. My kids are really excited to fill up their cards and plan their special date. Not only does this motivate them, but it also encourages me to spend one on one time with each child, which is sometimes hard to do.

In addition to regular tickets and chores, there are also special cards. One of them is the "best behavior" card. This is to be rewarded intermittently as I notice my kids being especially nice or well behaved. One of my children has really done well with this, and I am amazed at how amazing he really is. It's nice to have a way to show my gratitude towards my children and to actually notice not just the bad, but the good as well. I let my kids use their best behavior card either as a ticket or they can save it for a special drawing or the like (we haven't done this yet as most of my kids have used them for a ticket).
Another special card is the "privilege pass." We haven't introduced this one yet, but I want to use it to help my son stop biting his nails. It is to be used to encourage your children to overcome something that is difficult for them to overcome. If they do, then a very special privilege can be rewarded. My kids want it to be something like going to the pool or to a movie in the theater.
In addition to these cards, this system also introduces money chores, which my kids LOVE. These are optional chores, and they help me run the household more smoothly. If the kids choose not to do them, then I do them myself. My kids earn a "bonus bucks" card for each money chore they do. They can use them as a ticket for a ticketed activity, or they can trade them in for cash at the end of the week.
One thing that we have loved is that this system is that it is totally customizable! I decided to hand write specific chores directly on the cards to differentiate between chores. That way my children have no question as to what is expected.

www.accountablekids.com

Possible good news - accidental milk with no reactions:)

2010-05-17T14:04:00.000-04:00

We were at the airport and I bought my kids some organic protein bars and orange juice to help tide them over until I could find them something more substantial. It's always harder finding allergy friendly foods when you're both in a hurry and in a new place with tons of people. Because of that, I was thrilled when I found these bars. One of them said, "Dairy-free" on the front and the other one said, "Wheat free." I grabbed both and quickly read over the back to make sure that they both were safe (meaning "dairy-free"). My oldest son took the "Wheat free" one by accident, though I thought both were safe. After eating half of it, he said, "Mom, this is too good to be dairy-free. Are you sure it doesn't have any milk?" This is not what I wanted to hear just minutes prior to boarding the airplane. I grabbed the wrapper, just in case, and re-read the ingredients. What I thought said, "almond butter" actually said, "almond, butter..." I wasn't entirely sure what to do. I knew that the doctor had given us clearance to test baked milk, but the last time we had tried the smallest amount, my son broke out all over in a rash that itched for weeks. I decided to keep the Benadryl handy (why did I forget my epi-pen???) and watch him closely on the plane, as he had only had a few bites.

Amazingly, he had NO REACTION!!!! This is my son who has been anaphylactic to milk his entire life (he's almost 13). This is the boy who breaks out in hives and is sent to the hospital by simply eating a roll that had real butter accidentally brushed on top or a handful of the wrong popcorn. This is the mom who yells out loud at a potluck dinner, "Don't use that spoon in my chili!" for fear of cross-contamination (quieting the entire room, much to my embarrassment...but that's another story:)) This is also the mom that cried when he went to scout camp for fear of a leader not getting there in time if he had a reaction (I "grilled" the EMT the night before he left.) I'm not sure how much "butter" he actually had, however, I feel excited at the thought that just maybe he can once again qualify for the baked milk challenge. Even more exciting is the possibility that perhaps when he goes off to college, he won't have to struggle quite so hard in regards to his food allergy. Of course we'll roll with the punches, but the possibility of him outgrowing his allergy is a beautiful thought:)

Milk Allergy, Lactose Intolerance and Possible Cures

2010-03-25T15:31:00.001-04:00

This is a guest post from Ashley M. Jones. Thanks Ashley for sharing your insights!!!

Milk Allergy, Lactose Intolerance and Possible Cures

According to the Center for Disease Control and Prevention, over three million children in the USA suffer from food allergies, and with milk allergy being the most common kind of food allergy, you can imagine the number of children who are plagued by it. Most people who are not familiar with milk allergies tend to confuse them with lactose intolerance – the two are very different in that:

· Lactose intolerance is a condition where you cannot digest lactose (found in dairy) because your body does not produce the enzyme lactase while milk allergy refers to the adverse effects of your immune system to casein, a protein found in milk and other dairy products.

· Lactose intolerance causes discomfort in the form of cramping, bloating, gas, diarrhea, nausea and dizziness while a milk allergy causes more serious symptoms like skin rash, nasal congestion, bloody stools, and even anaphylactic shock.

· A milk allergy is life-threatening while lactose intolerance is not.

· Milk allergies develop in childhood while lactose intolerance develops when you’re an adult.

· Children grow out of milk allergies, but adults with lactose intolerance find that it becomes worse as time goes by because the amount of lactase produced by the body decreases as we grow older.

Whether you’re allergic to milk or suffer from lactose intolerance, you must ensure that you don’t touch dairy products at all. Besides this, it’s best you stay away from other products that contain casein and lactose, like dairy creamers and whiteners, cereals, processed meats, mayonnaise, breath mints, potato crisps, protein bars and powders, salad dressings, baby formula, dessert toppings, and even in a few OTC drugs, cosmetics, creams, soaps, and vitamin and other nutritional supplements.

There is good news on the horizon for parents and children who suffer from milk allergy – the Johns Hopkins Children’s Center and the Duke University are jointly conducting a study that could find a cure for milk allergy. The technique, which is known as sublingual immune therapy (SLIT), involves placing a tiny amount of milk protein under the tongue of children who suffer from milk allergies. The amount is increased every day, and over a period of time, the children are supposed to become immune to the allergen. SLIT differs from oral immunotherapy (where small amounts of milk are ingested) in that the milk protein is placed under the tongue rather than ingested – apparently, this makes a difference in the way children react to the protein. According to the study, the children who took part were able to tolerate milk protein considerably well in just three short months.

By-line:

This guest post is contributed by Ashley M. Jones, who writes on the topic of pharmacy tech certification . She welcomes your comments at her email id: ashleym.jones643@gmail.com.

Oral immunotherapy

2010-03-03T08:36:00.000-05:00

Just thought I'd pass this information along:)

Juventa

News Tips from the 2010 Annual Meeting of the American Academy Of Allergy, Asthma & Immunology
February 28, 2010
Feb. 26-March 2, NEW ORLEANS
EASING EGG ALLERGIES WITH EGGS
-Oral immunotherapy study at Hopkins Children’s shows it works

Children with egg allergies who consume increasingly higher doses of egg protein — the very nutrient they react to — appear to gradually overcome their allergies, tolerating eggs better over time and with milder symptoms, according to research conducted at Johns Hopkins Children’s Center and elsewhere.
The findings from a multi-center trial are to be presented at the annual meeting of the American Academy of Allergy, Asthma & Immunology Feb. 26 through March 2.
Previous research at Hopkins Children’s showed that the same approach, known as oral immunotherapy, can be used successfully to treat children with milk allergies. Some of the children in the milk allergy study overcame their condition completely, and many experienced less severe allergic symptoms as a result of the therapy.
Now, researchers are reporting similarly encouraging results in children with egg allergies.
“Just as we saw in our patients with milk allergies before, oral immunotherapy for children with egg allergies works in the same way by slowly retraining the immune system to tolerate the allergens that caused allergic reactions,” says study investigator Robert Wood, M.D., director of Allergy & Immunology at Hopkins Children’s.
Researchers caution that confirming these early results requires long-term monitoring of the current patients and enrolling more children in the ongoing trials. They also caution that oral immunotherapy should be implemented only by a trained pediatric allergist.
In the 11-month study of 45 children ages 5 to 18, researchers gave 40 patients increasingly higher doses of egg whites during multiple food challenges conducted in a clinic and under a doctor’s supervision, while 15 children received placebo, “dummy” food that looks like egg whites but contains no egg protein. All children received higher and higher doses of either placebo or actual egg protein in the course of the 11 months.
At the end of the study, during a final food challenge, more than half of the children who had been consuming eggs (21 out of 40) could tolerate 5 grams of eggs without having an allergic reaction. None of the children who received placebo were able to tolerate eggs during the final food challenge.
When symptoms did occur, investigators say, they were mild to moderate and involved mostly itching and swelling of the mouth and throat.
Children who consumed eggs also had lower blood levels of IgE antibodies — immune markers that rise during an allergic reaction — and a significant drop in the levels of egg-specific basophils, a type of white blood cell that multiplies during an allergic reaction.
Food allergies have been steadily rising in the last decade and are becoming harder to outgrow, research shows. An estimated 2 percent to 3 percent of U.S. children have egg allergies.
“MILK DROPS” UNDER THE TONGUE APPEAR TO TREAT MILK ALLERGIES
Placing small amounts of milk protein under the tongues of children who are allergic to milk can help them overcome their allergies, according to the findings of a small study at Johns Hopkins Children’s Center and Duke University.
The findings will be presented on Sunday, Feb. 28, at the annual meeting of the American Academy of Allergy, Asthma & Immunology.
The approach, known as SLIT (sublingual immune therapy), involves giving children small but increasingly higher doses of the food they are allergic to until their immune systems “learn” to tolerate the food without triggering an allergic reaction or triggering only mild symptoms. Previous research from Hopkins Children’s showed that a similar approach known as oral immunotherapy can successfully treat children with milk allergies. Unlike SLIT, oral immunotherapy involves consuming milk protein rather than merely placing it under the tongue.
The current study suggests that both approaches could be effective in treating milk allergies in most patients, authors say, but that oral immunotherapy appears to be slightly more effective than SLIT. The investigators caution that the results are preliminary and that the two approaches must be compared in larger groups before their equal efficacy can be confirmed.
While both approaches work by exposing the patient to progressively higher doses of the allergenic food, SLIT is done with lower doses—and therefore with lower risk for a severe allergic reaction. Researchers caution that both therapies can lead to violent allergic reactions in some patients, and should be always done under a doctor’s supervision.
“We are very excited to see that both approaches can achieve significant improvement in children with milk allergies, but we continue to see slightly better tolerance in children on oral immunotherapy,” says lead investigator Robert Wood, M.D., director of Allergy & Immunology at Hopkins Children’s. “Nonetheless, SLIT emerges as a new, if slightly less powerful, weapon in our arsenal.”
In the study, all 30 children ages 6 to 17 were treated with milk drops under the tongue (SLIT) for several weeks until they built up their tolerance. Once minimum tolerance was achieved, the children were divided into two groups. Ten children continued their SLIT treatment while the other 20 consumed milk powder by mouth (OIT). After three months of treatment with increasingly higher doses of milk protein, all children underwent a food challenge, which involved drinking milk under a doctor’s supervision.
All children in the “by mouth” group were able to drink on average seven times more milk without an allergic reaction or with mild symptoms compared to their baseline milk challenge before the treatment. Nine of the 10 children treated with milk drops under the tongue, were able to do so.
Children in both groups experienced allergic symptoms equally often during the treatment. In the “under the tongue” group, 33 percent of the 3,619 doses of milk administered caused symptoms, compared to 35 percent of the 3,773 doses in the “by mouth” group. Most symptoms were mild, with the most common ones being mouth and throat itching and irritation. Abdominal and respiratory symptoms occurred very infrequently, the researchers report.

Announcing Milk Allergy Cookbook E-BOOK

2010-02-11T08:43:00.002-05:00

Due to popular demand, I have decided to make an E-BOOK VERSION of my cookbook "The Milk Allergy Companion & Cookbook." Enjoy all the same recipes INSTANTLY from the convenience of your computer. You can also print out the recipes for use in the kitchen. Hopefully this will allow you to get the recipes you need quickly at a fraction of the cost. To see more details, visit: www.milkallergycompanion.com

Note: Most of the recipes use soymilk. I have tried substituting rice milk and almond milk with great success as well as using Fleischmann's Unsalted Margarine (contains soy lecithin but no soy protein). Making these changes, I have easily been able to provide a soy-free and dairy-free diet for my family. There is soy sauce in some of the recipes, however, I have been able to tolerate it with great success.

“When milk allergies hit home, and all the shopping and preparation of food needed to change, it was easy to feel overwhelmed. I didn't even know all the things that were derivatives of milk which led to some miserable mistakes. Initially, I was preparing 2 separate meals for the allergic and the non-allergic. The effort and money spent shopping for double meals was disheartening to say the least. I wanted to go back to family dining as I'd known it before. I had struggled thru adapting recipes and some worked and some didn't. Now I have this cookbook and it has taken the guesswork out of the equation!! Information provided at the beginning of the book helps me to safely adapt our pre-milk allergy family favorites! The icing on the cake are the new favorites from the delicious recipes provided in the cookbook. This cookbook is a winner!” A Grateful Granny

Valentine's Day Allergy Friendly Ideas

2010-02-08T08:39:00.001-05:00

Valentine's day doesn't have to be a reminder of your food allergy. I got this information from: http://www.kidswithfoodallergies.org/ I've added some of my own tips in red. Enjoy!!! (Also, another great allergy friendly bakery just came out called Kravingz. I haven't tried it yet, but have heard great things about it! They do custom cakes, cookies, and treats, and accommodate many food allergies.)

10 Food Allergy Safe Activities for Valentine's Day

1. Make homemade presents for the teacher or class such as:

A Valentine's Day card
Cupcakes or bread

For a great dairy-free, egg-free, soy-free, and nut-free chocolate cake recipe visit www.milkallergycompanion.com

Chocolates or candy

There are plenty of dairy-free candies out there. We also saw a yummy chocolate truffle recipe in the Family Fun Magazine. It uses soymilk, but I'm certain that you could use almond milk or rice milk if you have a soy allergy. Here's the link: http://familyfun.go.com/recipes/truffles-for-teacher-699740/ I've purchased the Giardelli's semi-sweet chocolate chips before, and they are dairy-free (though I believe that they may have been manufactured in a facility with dairy). They also sell soy-free and dairy-free chocolate chips at www.glutenfreemall.com

A homemade bouquet of paper or silk flowers

When my husband and I were dating, he made me an entire bouquet of flowers using origami. It was such a wonderful surprise and so thoughtful! I loved it:)

A bouquet of fresh flowers

2. Make and decorate a fun mailbox for Valentine's Day. Some suggestions:

Paper mâché, tins or a shoe box
Decorate with craft foam, glitter, magazine cut outs, markers, stickers or different materials from the arts and crafts store to make it really fun.

3. Create original Valentine's Day cards at home.

My kids LOVE making their own Valentine's Day cards. I pull out stickers, stamps, cardstock, scissors, and glue and let them have fun. The possibilities are endless!!!

4. Make homemade chocolate that is safe for your child for the holiday.
5. Make homemade sugar candies (see Valentine's allergy-free recipes or visit our Safe Eats™ Database).
6. Style decorative wrappers out of aluminum foil or colored plastic wrap for your candies and chocolates.
7. Make a decorative box for your chocolates or candies out of:

Wood or cardboard boxes from an arts and craft store
Paper mâché or tin

8. Make homemade hearts with fun Valentine's Day sayings on them such as “Be Mine,” “Cutie Pie” or others. Hearts can be made from:

Safe dough or clay baked and then left to air dry and harden
Paper, card stock, or foam
For a special touch, personalize them with the recipient's name
Decorate with hand-drawn pictures using crayons, markers or paint.
Add glitter for a sparkling touch.

9. Make fun Valentine's bracelet jewelry using loops of decorated construction paper, or strings of beads or safe pasta noodles.
10. Create flowers by hand out of tissue paper, cloth, or clay.

Blog Security Update

2010-01-27T07:32:00.000-05:00

Some of you may have seen 2 comments that were in a different language followed by a bunch of .... with hyperlinks (I have since removed them). When I clicked on the hyper-link, they redirected me to some very offensive websites. I want to apologize and let everyone know that I've increased the security on my blog in the hope that I will not receive anymore spam-type comments. I love being able to share with others about our food allergies and lessons learned. I hope to keep this a safe place where all can benefit and appreciate all the feedback I get:)

Dairy-free and Soy-free Protein Shake

2010-01-27T07:18:00.001-05:00

I've started working out again and wanted to find a dairy-free and soy-free protein shake (as we have both allergies in our home). I found vanilla flavored Hemp Protein powder, and despite its color, found it quite tasty. Here's the recipe I used:

8 oz. Rice Milk OR Almond Milk

2+ T Hemp Protein Powder

1 frozen banana

1/4 c blueberries or strawberries (frozen or fresh)

1 tsp. vanilla (optional)

ice

Blend all the ingredients except for the ice together. Add ice one cube at a time until you reach desired consistency. This is a great post-workout shake as well as an energy shake. Warning...the Hemp Protein powder is GREEN and your shake will look like it came from the movie Shrek! My kids, however, liked this perk:) Although it is a little bit powdery, I find it quite enjoyable and not too different from other protein shakes.

(I've posted this earlier, but another quick protein shake is to take pasteurized egg whites (1/4-1/3 c) and mix them with orange juice, pineapple juice, or berry juice. You can even blend in a banana and ice, if desired.)

Restaurant's that care

2010-01-27T07:13:00.000-05:00

I just wanted to pass along a blog site that just started from author of "The Day I met the Nuts" by Mary Rand Hess. It is called http://www.restaurantsthatcare.com/ On her blog she hopes to review different restaurants that can accommodate different food allergies. Thanks Mary for doing this great service to others!

20 Weird Allergies that actually exist

2010-01-19T16:42:00.000-05:00

The author of this post e-mailed me this article about 20 weird allergies that actually exist. These include water, money, cold, etc. Although it's not related to dairy allergies, I thought it was interesting:) Enjoy!

http://onlinenursepractitionerschools.com/20-weird-allergies-that-actually-exist/

First attempt at adding milk

2010-01-04T09:22:00.001-05:00

On Saturday I made some cornbread for my kids and decided it was time to try the oral baked challenge test. I added 1/4 c cow's milk and 1 1/4 c almond milk to the batter. My son had one large piece of cornbread. I didn't tell him that there was any dairy in the bread so that I could do a blind test with him. The next day, he came to me and said, "Mom, look at this rash." He broke out in an eczema rash on parts of his arm, the backs of his legs, and on his chest. He also said that he was really itchy. I was hoping for no reaction since his blood work came back so low, however, it looks like he is still sensitive to dairy. I will be calling the doctor at Johns Hopkins Hospital to advise on how to proceed. My boys who get ear infections have had no adverse reactions that I can tell. Perhaps they will be able to tolerate baked milk?

Egg Substitutes for those with egg allergy

2009-12-29T12:43:00.001-05:00

When my son had an egg allergy, I used the following substitutes to replace eggs in baking:

- Use applesauce instead of eggs (approx. 1/4 c = 1 egg) Note: You may need to add 1/2 tsp. baking powder as a rising agent when using applesauce.
- Use EnerG Egg replacer (found in most health food stores)
- 1 T water + 1T soy flour = 1 egg
- 1 tsp. unflavored gelatin (like Knox blox) = 1 egg (to make 1 egg, combine 1 tsp. unflavored gelatin with 3 T cold water. Stir until dissolved. Add 2 T plus 1 tsp. of hot water and stir. When using your own recipes, decrease the liquid called for in your recipe by about 1/4 c to compensate for the water added from the "egg.")

A few free recipes

2009-12-29T12:40:00.000-05:00

As I've been organizing my blog a little bit better, I ran across these recipes I posted in the "comments" section of one of the posts. I thought I'd post them here as well. Enjoy!

Breakfast recipes:

Apple Rice Cereal
½ c apple juice or cider
1 T dairy-free margarine
2 c brown rice, cooked
2 T raisins
½ tsp. cinnamon
1 large apple, peeled, cored, and diced

Combine all ingredients in a saucepan. Cover and simmer for 8 – 10 minutes over low heat, stirring occasionally. Serve warm with soymilk and brown sugar, if desired. Yield: 4 servings

Oatmeal with Flax Seed
2 c water
¼ tsp. salt
1 c old-fashioned oats
¼ tsp. cinnamon
1 T ground flax seed

Bring water and salt to a boil. Add oats and cinnamon. Simmer for 5 minutes, or until thick. Remove from heat. Stir in ground flax seed. Serve warm with soymilk, raisins (optional), and 1 T brown sugar. Yield: 4 servings

Bread Dishes:

Easy Breadsticks
By Bonnie Lewis

1 1/2 c warm water
1 T dry active yeast
4-4 1/2 c flour
1 T sugar
1/4 c dairy-free margarine
1 tsp. salt

Soften yeast in 1 1/2 cups warm water. Add remaining ingredients except dairy-free margarine and mix thoroughly. Roll out on lightly floured surface until it is 1" thick. Cut into strips. Melt half the dairy-free margarine on the cookie sheet and place bread sticks on cookie sheet. Brush rest of dairy-free margarine on breadsticks. Sprinkle with garlic salt or seasoned salt, if desired. Let rise 20 minutes to 1 hour. Bake for 15 minutes at 400° F. Yield: 1 dozen

Whole Wheat Herb Rolls
By Janell Vezzani

1 ¼ c warm water
1 T active dry yeast
1 T molasses
1 T honey
2 T dairy-free margarine
1 ½ c white flour
2 c wheat flour
1 tsp. salt
1 tsp. Italian seasoning

In a medium bowl, combine water, yeast, molasses, honey, and dairy-free margarine. Set aside. In a mixing bowl, combine the rest of the ingredients. Mix together. While mixing, add water mixture. Knead together 5 minutes until sides of the bowl are clean, adding more flour if necessary. Pre-heat oven to 175º F and then turn off. Form dough into 16 dinner rolls and let rise in warm oven until almost double (20 min.). Turn oven on to 375º F, leaving rolls in, and bake for 15 – 18 minutes, or until done. Serve warm, if desired. Yield: 16 rolls

Soup Dishes:

Autumn Soup
By Bonnie Lewis

1 lb. hamburger
1 c onion, chopped
4 c water
1 c carrots, cut-up
1 c celery, diced
1 c potatoes, peeled and diced
2 tsp. salt
1 tsp. browning and seasoning sauce (for color, optional)*
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
6 tomatoes**

In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Yield: 6 servings

Taco Soup
By Joan Lewis

1 onion, chopped
2 lb. ground beef
2 cans (28 oz. each) kidney beans
2 cans (28 oz. each) diced tomatoes
2 cans (8 oz. each) tomato sauce
1 can (16 oz.) corn
2 c water
1 pkg. taco seasoning mix* (Or use 2 T Taco Seasoning Mix recipe p. 83)
Corn chips*

In a large kettle, brown ground beef and onion. Drain. Add remaining ingredients, except corn chips. Do not drain vegetables. Simmer 30-45 minutes. To serve, put a handful of corn chips in a soup bowl. Ladle soup over chips and serve warm.

Salad Dishes:

Lebanese Tabbouleh Salad
By Tara Haglund

1 ¼ c dry whole wheat couscous
5 T olive oil
1/3 c lemon juice
2 tomatoes, diced
½ green pepper, diced
½ onion, chopped
6 T fresh parsley, chopped
1 T fresh mint, chopped
Salt and pepper, lightly

In a bowl, mix 1/2 cup boiling water with 1 1/4 cup dry whole wheat couscous. Add olive oil and lemon juice. Cover and let sit for a few minutes. Fluff with fork. Add tomatoes, diced green pepper, chopped onion, parsley, and mint. Salt and pepper lightly. Refrigerate to chill, then fluff with a fork, and serve.

Serves 4 hard-core Middle Eastern eaters, serves 12 regular people who are tentative about trying something new.

TIP: We use the Trader Joe's® whole wheat couscous for this recipe. You can also use bulgar or cracked wheat--they just take a little longer. If using cracked wheat, combine boiling water, cracked wheat, olive oil, and lemon juice in a bowl and let it set for 30 minutes – 1 hr, or until the cracked wheat is cooked through and can be fluffed with a fork. Add the rest of ingredients, chill, and serve.

Greek Pasta Salad
1 pkg. (16 oz.) penne pasta
¼ c olive oil
1 tsp. lemon juice
1 tsp. basil, dried
1 tsp. pepper
1 tsp. garlic salt
1 – 2 tomatoes, coarsely chopped
1 green bell pepper, coarsely chopped
1 onion, coarsely chopped
1 cucumber, coarsely chopped
1 c black olives, sliced

Cook pasta according to package directions. In small bowl, mix together olive oil, lemon juice, basil, pepper, and garlic salt. In large bowl, combine pasta, tomatoes, bell pepper, onion, cucumber, and olives. Add oil mixture. Stir to coat evenly. Chill before serving. For more flavor, add Italian Salad Dressing, if desired. Yield: 8 servings

Main Dishes Recipes:
Beef ‘n Broccoli Stir-Fry
By Charlotta Curtis

Marinade:
1 tsp. cornstarch
¼ tsp. sugar
1 T soy sauce
¼ tsp. ground ginger
1 ½ tsp. water
1 clove garlic, minced

Ingredients:
1 lb. flank steak, thinly sliced
5 T oil
2 large heads of broccoli, chopped
1 can bamboo shoots, drained
½ c sliced mushrooms (canned or fresh)
1 ½ tsp. salt
¾ tsp. sugar
2 T water
1 tsp. cornstarch
1 T water
Steamed rice

In a small bowl, mix together the marinade ingredients. Add to flank steak and marinate overnight in fridge (or for a couple of hours). In a large wok, add 2 T oil and pour in marinated flank steak (including marinade). Stir-fry 1 min, or until beef is cooked. Remove beef and set aside. Put 3 T oil in wok. Add broccoli, bamboo shoots, and mushrooms. Stir-fry until tender crisp. (About 3 minutes). While vegetables are cooking, in a small bowl mix together salt, sugar, and 2 T water. Add sugar/salt mixture and meat to vegetables. Stir-fry 1 minute. While cooking, blend together cornstarch and 1 T water. Pour into wok. Cook until thickened. Served with steamed rice. Yield: 4 - 6 servings

Chicken Cacciatore
By Janell Vezzani

6 boneless, skinless chicken breasts cut in large pieces
2 tsp. salt
1 tsp. pepper
½ c flour
3 T olive oil
1 lg. red bell pepper, chopped
1 onion, chopped
6 garlic cloves, minced
1 ½ tsp. dried oregano leaves
1 ½ c chicken broth*
1 can (28 oz.) diced tomatoes
3 T drained capers, optional
¼ c fresh basil, chopped

Sprinkle chicken pieces with 1 tsp. each salt & pepper. Dredge in flour. In a large frying pan or wok, sauté in oil 5 minutes per side. Transfer to a plate. Add bell pepper, onion, garlic, and oregano to same pan and sauté until onion is tender. (About 5 minutes). Add diced tomatoes, broth, and capers. Return chicken to pan. Bring sauce to a simmer over medium heat and cook until chicken is fully cooked (about 15 – 20 minutes). Transfer chicken to a platter. Boil sauce until it thickens slightly. Spoon off fat. Spoon sauce over chicken and sprinkle with basil. Serve over rice or cooked noodles. Yield: 6-8 servings

Taco Salad Supreme
1 lb. ground beef
2 T taco seasoning mix*
½ c water
2 cans (16 oz. each) kidney beans, drained
3 c rice, cooked
1 can (16-17 oz.) whole-kernel corn, drained
1 head lettuce, shredded
4 tomatoes, chopped
1 can (2 1/4 oz.) sliced olives, drained
1 cup salsa
2-4 cups tortilla chips, slightly crushed

Brown beef and drain fat. Add taco seasoning mix, water, and kidney beans. Cook for 15 minutes. Place rest of ingredients into separate bowls. Let each guest build their own salad in the following order: Steamed rice, meat mixture, corn, lettuce, tomatoes, olives, salsa, and tortilla chips. Yield: 6 - 8 servings

Taco Seasoning Mix
1/4 c dried minced onion flakes
4 tsp. cornstarch
3 T salt
4 T chili powder
3 tsp. cumin
1 1/2 tsp. oregano
3 tsp. dried minced garlic
3 tsp. hot crushed red pepper
2 teaspoons low sodium or sodium-free beef bouillon*

Blend all ingredients together until spices are well mixed and ground up. Store taco seasoning mix in tight container. 2 T equals one commercial package. Use as directed in recipes. To add to hamburger meat, brown one pound ground beef, add 2 T taco mix, and 1 cup water. Simmer 5 minutes.

Tyson’s Sloppy Joes
By Dave & Mary Jane Babbel

1 to 1 1/2 lb. ground turkey or ground beef
1 small onion, finely chopped
1/2 c celery
1/4 c green pepper
Salt and pepper, to taste
1 T prepared mustard
1 T vinegar
1 T brown sugar
1 c chili sauce
1 T Worcestershire sauce

Brown meat, onion, celery, green pepper together. Add remaining ingredients and simmer for 45 minutes or put in a crock pot. Serve on dairy-free bun. Yield: 4 - 6 servings

The Greatest Christmas Present Ever ... Hope

2009-12-29T11:28:00.000-05:00

I couldn't have asked for a greater Christmas present this year. Just a few days before Christmas, I received a call from Johns Hopkins Hospital with the lab work results for my oldest son. Ever since he was a baby, he has never been able to have any dairy products without severe and life threatening reactions. We had him retested every few years with no change in his dairy allergy. It's now been four years since we last had him tested. (He is 12 years old.) We got the blood work back from his RAST test, and although it is not a negative result (less than .1 out of 100), he came back at .3 out of 100!!! It is truly miraculous! Because of that, he now qualifies for challenge testing. We will start out by baking 1/12 c of cow's milk and 11/12 c rice or almond milk into a batch of muffins or pancakes, let him eat 1 every other day (which would be equivalent to about a tsp. or so of cow's milk per serving) and observe him for a month or so. If he shows no reaction, then we will increase his amount little by little. Although this is VERY exciting news, I will still have my epipen in hand, just in case. I plan on doing this as a blind test so that he won't know which muffin has the dairy in it. That way I can be a little bit more objective with his results.

When I shared with my son the results of his blood work, he said that the first thing he wants to eat when he can have dairy is a doughnut! (I wouldn't thought it would've been cheese or ice cream:)). I will keep you posted on our progress. My hope is that by the time he is fully independent and on his own, he will be able to fully tolerate dairy products, if not straight, then at least in baked goods. I will also be testing my boys who get ear infections at the same time, watching for any symptoms and seeing what level, if any, of dairy they can tolerate. Here's to a bright future and a Happy New Year!!!

Visit with Dr. Wood and update on allergies

2009-12-16T15:11:00.001-05:00

We finally got to see Dr. Wood last week at Johns Hopkins Hospital. Our baby tested negative for a milk allergy, and I have slowly been reintroducing dairy into my diet while nursing her. So far I have seen no negative reactions. The test is only 50%-60% accurate, though, as she is only 5 months old. I will introduce solids at a slow pace and watch her closely to make sure that she's okay. The good news is that I was told that food allergies are much more common in boys, so the likelihood of her following in her brother's footsteps is much smaller.

Both of my boys who get chronic ear infections tested negative to a dairy allergy as well. That said, I was told that they could still have an intolerance to milk, thus creating the environment for ear infections. (As far as I know, milk products can cause more mucus in your system which can block the eustachian tubes from draining. They have had NO infections or ruptures since removing all dairy from their diet.) Dr. Wood suggested that I can try to slowly reintroduce dairy (like casein, whey, or in baked goods) and see what happens. If they show no reactions, then perhaps I can be less strict with their dairy avoidance, though they will most likely not be able to have straight cheese or cow's milk, at least not at this time.

My oldest son, who has been highly allergic/anaphylactic to milk products, got blood work done to test the severity of his milk allergy. We are currently awaiting the results. Dr. Wood suggested that if his milk allergy is under a certain percentage, then we can try a food challenge where I bake 1/4 cow's milk to 3/4 rice milk and see if he has any reaction. I will get the results soon, and will post them as we go along. I have to admit that I'm a little bit scared to try dairy with him, but in looking towards the future, it would be a lot easier if I didn't have to worry everywhere we went about whether or not an item contained dairy products in it. He was last tested when he was 7 and had not outgrown his milk allergy at all (that said, he had, however, outgrown his egg allergy). He is now 12, so we are hopeful to see what the results are. My hope is that he will be able to tolerate certain levels of dairy by the time he goes off to college. If not, then at least he has the skills necessary to live a happy and healthy life regardless of his allergy.

As far as my soy allergy goes, I asked Dr. Wood about it, and he said that people who are allergic to certain types of trees (which I am highly allergic to as well as many grasses, cats, dust, etc.) can have a higher chance of having a soy allergy as well as an allergy to other legumes. He suggested that I would probably be okay with soy lecithin, soy oil, and soy sauce. As of right now, I have tried all three and have had NO adverse reactions. Yeah!!! I did, however, have a flat bread roll up that had high fiber and protein (from soy), and my throat started to feel like it was swelling shut. Although I love a lot of the healthier options, I suppose that my body can't tolerate soy in that high concentration. We have been cooking a lot with rice milk and almond milk with a lot of success. All of the recipes thus far in my cookbook have been easily adapted to be soy-free (excluding soy sauce and soy lecithin), which makes me happy:) I bought some coconut milk, and am hoping to come up with a dairy-free/soy-free whipping cream. If I have success, then I will post the recipe:)

What solid food can I feed my baby?

2009-11-11T09:42:00.000-05:00

Someone asked me what solid food they could feed their babies who were intolerant to milk/dairy. Here's what I shared with her:

This is a list of foods to introduce to your baby with recommended ages that I got from one of my cookbooks ("Set For Life"):

0 - 6 months - breast milk, formula, or goat's milk

7-8 months - cereals (brown rice, millet, oatmeal, barley) You can buy the Gerber-type baby cereal and mix it with water and applesauce to flavor it, or you can make your own (healthier, but not fortified with iron). Make the cereal by putting the whole grain into the blender until it's a fine meal consistency. This cereal cooks in minutes using about a one tablespoon of the grain to one-third cup water.

8-10 months - in addition to the cereals, add vegetables and fruits, such as: squash, carrots, potatoes, green beans, peas, beets, broccoli, cauliflower, applesauce (unsweetened), bananas, peaches, pears, etc. These items are easy to cook up and mash or puree in the blender. I've also tried Cheerios later on as a finger food, and my babies have loved chewing and sucking on them with no problems.

10-11 months - add cooked eggs and legumes (NOTE: My oldest son was allergic to both eggs and milk, so if you are worried about that, then wait to introduce the eggs until you see an allergist or until they are 1 year old.) Black beans might make a nice finger food. Just rinse, heat, and serve, otherwise, mash up to a fine consistency.

11-12 months - add lean meats (cut up really small or pureed) and bread, cubed or diced

A few things that we did were when my kids were old enough, I gave them little bits of what we were eating for dinner (provided you are making dairy-free dinners). If we had steamed veggies, then I pureed some for them or let them try a couple of peas. If I had chicken, then I would puree or cut up a little bit for them to try (when they were older or could chew okay). To grind foods up quickly, I used a baby food grinder (like this: http://www.amazon.com/BabySteps-Food-Mill-by-Kidco/dp/B000067Q6J/ref=tag_dpp_lp_edpp_img_ex). That said, a blender or food processor can work just as well, just add a little bit of water if it's dry. You could also try brown rice on the side either ground up or see how they do. I have some free recipes (like a dairy-free chocolate cake for the 1st birthday:)) on my website: www.milkallergycompanion.com and also on my blog.

As far as the teething biscuits go, I found these recipes, but haven't tried them yet:

http://www.wholesomebabyfood.com/teethingbiscuits.htm

Although I love whole wheat, I would wait until your babies are 1 year old before introducing it if you are worried about other food allergies. Stick with oats and rice. The same goes for strawberries, peanuts, honey, fish, etc.

Here are a few "meal" ideas that you could let them taste as soon as they are old enough or can chew well enough:

Chicken with rice and steamed veggies (make sure you flavor your chicken dairy-free or just salt and pepper theirs...you can boil the chicken and it will be tender.)
Cooked Macaroni Noodles with tomato-based spaghetti sauce and hamburger (you may have to cut this up; also the tomato sauce is a little bit acidic, so you'll have to see how they do. You could also offer plain pasta cut up very small.)
Oat pancakes with blueberry syrup (diced really small to try as a finger food. If you're worried about wheat allergy, then use white flour. If you don't have oat milk available, you can use rice milk or make your own.)
Turkey (cut up small) with peas and a baked potato, mashed up
Chicken 'n rice soup (you'd have to make sure that everything is cut up really small, or puree it in the blender)
Chicken Pot Pie (a little more of a complex meal)
Shepherd's Pie (another more complex meal)

Your babies will be just fine with fruits, veggies, and whole grains. They really don't need anything complicated at this point. Just try adding a new food every week and see how they do. Good luck!!!

Juventa

A few costume ideas

2009-11-09T16:31:00.001-05:00

Here are pictures of the bee costume and Mario and Luigi.

Dairy-free Halloween Tips

2009-11-09T15:17:00.001-05:00

I know that Halloween has already passed, but I wanted to post what we did for Halloween to make it fun AND safe for my kids.

1. I purchased extra candy that was dairy-free. I let the kids go door to door and accept the candy given. When they got home, I went through all their candy and sorted out the dairy-free candy and the non-dairy-free candy. I then let them trade for dairy-free candy. This way they didn't feel left out or excluded and still had fun. Some neighbors know of our allergy and were very kind to provide something extra special for my kids:) I love great neighbors!!! (Note: Due to too many dental bills, I keep their candy up high and give them a little bit each day. At this rate, we may never get through it!!! Maybe I'll send some with my husband to work:))

2. Make meal time fun! For our Halloween festivities, we celebrated the entire day. (I LOVE Saturdays!!!) Here was our menu:

Breakfast: Pumpkin Pancakes with chopped pecans and Apple Spice Syrup (found in my cookbook: www.milkallergycompanion.com)

Lunch: Tomato Soup ("blood"), Bone Breadsticks, Fingers (carrots with hummus and almonds as finger nails), Spiders (cucumber slices with pretzel sticks stuck on with hummus), Swamp Juice (green Kiwi/Strawberry Juice with swedish fish)

Dinner: Toes (hot dogs with ketchup as toe nails), Monkey Brains (potato salad), Salad, and Water

Dessert: Dairy-free Chocolate cupcakes with fun decorations (recipe on my website)

Other ideas: "Teeth" - apple slices cut in teeth shapes stuck together with peanut butter, "Bats" - baby carrots with lettuce wings, grape tomato head stuck together with toothpicks.

3. Focus on the fun of dressing up and making fun family memories! For costumes, I made a Mario and Luigi costume for my boys. My daughter was Princess Leia. We also had a bee and a spiderman (store bought). We carved pumpkins and played the Bone game (we cut out a skeleton and hid the different pieces). We also watched some Disney Halloween short movies on You Tube. Overall it was a great day!!!

A new chapter

2009-11-09T15:11:00.000-05:00

Over the last few weeks, I have seen a remarkable difference in my baby. We have been able to take her off of all of her medication for reflux. I have also tried little bits of dairy (yogurt, cheese - occasionally) and thus far she has been fine. She no longer screams all day and I have been able to meet her needs better. I am so grateful for this change in her temperament. I am still off of all soy products (allergic), however, I have tried soy lecithin, soy oil, and soy sauce with no adverse reactions. I really like using Rice Milk and Oat Milk and like baking some things with Almond Milk. Since Earth Balance has the soy protein in it, we have switched to using Fleischmann's Unsalted Margarine (dairy-free) as well as Smart Balance Light. I also heard that Smart Balance Organic is dairy-free, so I'll have to keep a look out for that to try it out. We had a great Halloween (too much candy...) and are looking forward to the fall/winter holidays:) I'll post what we did for Halloween to keep it safe!!!

Soy & Dairy allergy update

2009-10-26T16:26:00.000-04:00

I've been off soy now for over a month. Thus far we have been trying out alternative forms of milk for my family. My favorites thus far are rice milk and oat milk. Almond milk is okay alone, but DELICIOUS in blueberry muffins. I also liked it with Honey Nut Cheerios and bananas. I didn't really care for goat milk. Our favorite pancakes thus far have been made using oat milk. I'll post the recipe soon!!! As of right now, I've been able to tolerate Soy Lecithin and Soy Oil just fine. I also had soy sauce with no adverse reactions (yeah!!!). I tried dairy the other day and my baby (now 4 months old) had no reactions that I could tell. She has developed a small rash, however, under her chin. I think it's from the constant drooling, but if it doesn't go away, then I will continue to stay off of dairy for a little while longer to see if it goes away. As far as dairy-free and soy-free margarines go, I tried to order the soy-free and dairy-free Earth Balance, but my store hasn't gotten it in yet. Right now I am using Fleischmann's Unsalted Margarine (has soy lecithin) for baking and Smart Balance LIGHT (regular has dairy) for spreading on toast, etc. So far, so good!!!

Camp T.A.G.

2009-10-15T20:17:00.001-04:00

Just passing along this information:)

Hello VA/MD/DC Groups,

I hope all is well. I know many of you have wondered about Camp T.A.G.'S future since I made the move to FAAN. I'm so happy to share with you that Camp T.A.G. has been approved by our Board of Directors and will be a FAAN program.

Camp T.A.G. will launch Summer 2011 in 10 locations. The locations are:

NOVA
Silver Spring, MD
Raleigh, NC
Philadelphia, PA
North NJ/NYC
Long Island, NY
Oak Brook, IL
Joliet, IL
San Francisco, CA
Houston, TX

Also, in Summer 2012, we will pilot a one-week sleep-away camp for ages 10-17. The sleep-away camps will be held at colleges and universities in 3-4 locations throughout the country. The kids can stay in the dorms, it is less contained, and closer to a hospital should we need one. We are planning on doing the pilot sleep-away camp at Johns Hopkins University and then add areas to the midwest and west.

This is very exciting news! I will be sending out a formal announcement to all US Support Groups soon, but I wanted to give you all the heads up.

Please let me know if you have any questions. I'm happy to come speak to your groups to tell you more about Camp T.A.G. and the other educational programs we are working on, including the 2010 Food Allergy Conferences. They have been totally revamped, and we'll be giving the members more of what they want. There is also a 4th location that has been added for our conferences...Las Vegas. The conferences are going to be GREAT!

I look forward to seeing you all soon.
Best,
Eleanor

In the News

2009-09-23T07:41:00.001-04:00

I got this from another group I belong to and thought I'd pass it along:

In the News

The Johns Hopkins Children's Center on Facebook sent out the follow link on an upcoming episode on Nickelodeon, Sept 27th.
It features/references Dr. Wood.
http://www.nick.com/all_nick/tv_supersites/nick_news/stories_weekly.jhtml?pollId=470824536&wstory=0

Oprah.com, addressing the increase in food allergies in our children.
http://www.oprah.com/article/relationships/parenting/20090918-orig-food-allergies-children

FAAN responds to Slate article by Meredith Broussard
http://foodallergy.org/media/HotTopics/slate.html

Protein post-workout drink options

2009-09-23T07:30:00.000-04:00

As I've been looking for more ways to increase my protein (without dairy and soy), I have run across a few options for a quick post-workout drink.

1. 1/4-1/3 c egg whites (you can buy pasteurized egg whites for safety) + 1 c orange juice or pineapple juice. Blend together. You can add fresh fruit and ice to make a thicker drink (banana, strawberries, blueberries, etc.)

2. Buy a pea, hemp, or rice based protein mix from a health food store or online at www.vitacost.com.

Soy allergy invades our dairy-free home

2009-09-11T08:49:00.000-04:00

I went to the allergist last week and found out that I have developed a soy allergy. It was a 3+ on the skin prick test (the same size as the histamine test). I suspected it because my throat got a lump in it after eating soy yogurt and started tightening. I felt the same thing after drinking a cup of soymilk...lump in throat, tight chest, difficulty swallowing. I know that adults developing allergies was possible, however, I never thought it would happen to me, especially since we suffer with so many dairy allergies in our home. I found myself angry, bitter, and then devastated this past week. That said, I am determined to make lemonade. There are many people out there who suffer from both a dairy and a soy allergy, and if they can do it, then so can I! Since soy has been a major source of protein for me since I currently can't have dairy (it upsets my nursing baby), I will begin by finding ways to get my protein needs met. Although the cookbook that I wrote contains soy in many of the recipes, most are easily adaptable to be both dairy-free and soy-free. I will list the adaptations on my website as soon as I can. One success we had was a Lemon Barbecue Grilled Chicken dish (delicious!!!). I will post the recipe on my website www.milkallergycompanion.com under the "Free Recipes" section.

I did a little bit of research on www.calorieking.com to find out the nutritional content of various milk substitutes. It looks like almond milk can vary immensely depending upon brand. I included goat's milk, but since I don't know if goat's milk is safe for children with a dairy allergy, I am going to do more research before introducing it into their diet. I don't want to introduce something that will hurt my anaphylactic son.

Here's the list:

*Food Item:* Serving Size: Protein (g): Carbohydrate (g): Calories: Fat (g): Dietary Fiber (g):

*Almond Milk (West Soy)* 1 c; 9; 5; 90; 4.5; 4

*Almond Milk (Blue Diamond)* 1 c; 1; 8; 60; 2.5; 1

*Almond Dream* 1 c; 1; 6; 50; 2.5; 0.5

*Hemp Bliss, Manitoba Harvest* 1 c; 5; 7; 110; 7; 1

*Oat Milk, Pacific Foods* 1 c; 4; 24; 130; 2.5; 2

*Goat’s Milk, whole* 1 c; 8.7; 11; 169; 10; 0

*Goat’s Milk, Low-fat* 1 c; 7.4; 9.4; 89; 2.4; 0

*Rice Milk* 1 c; 1; 23; 120; 2.5; 0

Almond milk by West Soy and Low-fat Goat's Milk seem to have the best nutrients and highest protein sources, however, if they taste bad then it's back to square one! I do love Rice Milk, just wish it had more protein:) I'll continue to blog more as I gain more experience with a soy allergy. From what I've read so far, there's a good chance that I can still have Soy Lecithin and Soy Oil, although I still need to do a little bit more research:)

Quick and healthy dairy-free snack ideas

2009-09-06T09:20:00.001-04:00

Here is a list of some balanced snacks that are healthy and dairy-free (with a protein and a produce and sometimes a whole grain):

- 1/4 c almonds with a fruit smoothie and toast, if desired
- Chicken salad with Triscuits and veggie sticks
- Apple slices dipped in peanut butter
- Kashi Bar (granola...check for dairy!!!) with grapes
- Deli-meat roll-up, veggies dipped in hummus, and fruit
- 1/4 c walnuts with apples and celery (or make a Waldorf salad)
- Fruit smoothie with a scoop of dairy-free protein powder added
- 1/4 cup cashews with 3 c popcorn and grapes
- Hummus and Triscuits, 1/4 c nuts, fresh fruit
- Beef Jerky with fresh fruit or natural fruit leather

Even though there are dairy allergies, it is still possible to eat a balanced meal:) If you have any more quick snack ideas, feel free to post them here!!!!

Quick and portable LUNCH ideas that are dairy-free!

2009-09-06T08:48:00.000-04:00

Here is a list of some quick and easy lunch ideas that are dairy-free and balanced (including a whole grain, produce, and protein). Keep in mind that we do not have any nut allergies, and that I am aware that many children who have dairy allergies are also allergic to nuts. Also, ALWAYS double check the labels to ensure that they are dairy-free!!! To make these meals portable, I use little tupperware containers (there are so many sizes now) or ziplock bags. I typically drink water with all my meals, but you can also get 100% juice boxes to go with them. You can also add dried fruit or nuts.

- Whole wheat tortilla with peanut butter and sliced banana rolled into a wrap (so simple, tasty, and satisfying!)
- Chicken salad (cooked, finely chopped chicken with dairy-free mayonnaise - you can use the canned chicken), 6 Triscuits (I LOVE the flavored kind...olive oil and cracked pepper, fire roasted tomato, rosemary and olive oil...), Veggie sticks and hummus as dip
- Black beans or refried beans, whole wheat tortilla, salsa, and lettuce with a side of fruit
- Whole wheat tortilla with hummus, sliced turkey or chicken, lettuce or baby spinach, and tomato or salsa rolled into a wrap (These wraps came in very handy on a picnic, and I was amazed at how tasty the hummus was used instead of mayonnaise. I pre-made them and put them into ziplock bags. I then had water and little natural applesauce cups with disposable plastic spoons. These worked perfectly at the park and were filling.)
- Calzone or empanada (kind of like a pizza pocket without the cheese...I like to make them ahead of time and freeze them for a quick meal. If making the empanadas, put some of the spaghetti sauce on the inside so that it's not as messy), Salad or veggie sticks
- Whole wheat bread (I like using the little Arnold's rounds as a special treat. They are a fun shape and you can make a sandwich with them or make a quick pizza using sauce and any toppings you want), Tuna or Egg Salad, carrots and grapes
- Chili (in a tupperware) and cornbread (make your own, dairy-free)
- Pasta served with a spaghetti meat sauce with a fruit or vegetable on the side
- Classic peanut butter and jelly sandwich with fruit or veggie sticks

If you have any more quick lunch ideas, please feel free to post them here! The more, the merrier!!!

Working with a fussy baby

2009-09-06T08:35:00.000-04:00

I have quickly learned that going dairy-free doesn't solve everything for my 2 month old nursing baby. We have tried gripe water and Mylicon, however, she still spit up a lot and was fussy. We finally took her back to the pediatrician and we suspect reflux. We were prescribed Zantac and it has seemed to help quite a lot. Because of that, I decided to try some ice cream and chocolate cake. The next day, she screamed all day and spit up all day, even with the Zantac. She also broke out in a very light rash (not sure what from). So, I'm back off of all dairy while nursing in addition to the Zantac. She still fusses a little bit, but it is much more manageable. My biggest challenge now is trying to get my protein in and calcium in. Having fortified Orange Juice, Soy Milk and Rice Milk has helped a lot. Also, including nuts (thankfully we have no allergies there), beans, and meat (I'm enjoying making chicken salad and eating it with Triscuits) has helped a lot. Cooking from scratch and eating whole foods has its benefits, not only with the budget, but on our health as well:) I just need to look at it as having the glass half full rather than half empty, and in so doing will have a lovely cup of lemonade!

Allergy Friendly Camp coming to VA

2009-07-30T09:51:00.000-04:00

Camp T.A.G. Coming to NoVA 2011

If you are interested in having your children attend an allergy friendly camp in VA, please consider filling out the survey at the link below. We will be getting a camp in VA - fantastic news!!! There's no mention of exactly where yet.

INTRODUCING....
CAMP T.A.G.
A Safe Place for Food-Allergic Children and Their Siblings
My name is Eleanor Garrow-Majka, President and Founder of "Camp T.A.G. - A Safe Place for Food-Allergic Children and Their Siblings!" Camp T.A.G. was named after my two children, Thomas Andrew and Anne Garrow. They share the "A" as they share their lives and this bonding experience of living with food allergies. Thomas has life-threatening food allergies, eosinophilic esophagitis (EE), and asthma; Anne does not.

Forming a nonprofit organization and providing a safe place for our food-allergic children and siblings to attend camp has been a dream of mine, which is now coming true! Camp T.A.G. will be 95% FUN and 5% educational with a curriculum designed by medical, ley, and restaurant professionals who specialize in food allergies.

Please take a minute to fill out this survey on Survey Monkey for Camp T.A.G.:
http://www.surveymonkey.com/s.aspx?sm=9m7shuRS9SQEUTlw4_2fG_2fdA_3d_3d

PLEASE READ MORE ABOUT CAMP T.A.G...:
http://www.pochaofwillcounty.com/camptag.shtml

Dairy-free While Nursing

2009-07-22T14:51:00.001-04:00

With the arrival of our sixth baby, I am once again going completely dairy-free while I nurse her. I am hoping that this will help her with her gassy symptoms as well as decrease her chances of a severe milk allergy like her older brother has (this is not proven, but I have friends who have had much success). In addition to going dairy-free while nursing, I'm also using Mylicon drops as needed as well as Little Tummies gripe water. Both seem to be helping her colicky symptoms tremendously. I have found it quite easy going dairy-free this time as I pretty much cook dairy-free all the time anyway for my other children. That said, I have found a new love in Rice Dream original flavor for my cereal. I much prefer it over soy milk right now and love adding blueberries and walnuts or pecans on top of my cereal. We made homemade pizza the other night and I barely even missed the cheese. I added extra sauce and lots of toppings to compensate. (I don't miss the extra calories either:)). I love using the grill this time of year to grill garden vegetables and discovered a pumpkin cake that is just heavenly! (My mother-in-law created the recipe as she was experimenting with the ingredients that we had on hand in the house. So moist! I'll have to post the recipe next month on my website www.milkallergycompanion.com.) Although I miss ice cream (have to get some Soy Ice Cream or Cuties on hand...), overall eating dairy-free has been just fine and I am happy to make the sacrifice if it will help my little baby. For a quick list of menu ideas that are dairy-free, visit this section of my blog: http://milkallergycompanion.blogspot.com/2008/10/quick-list-of-menu-ideas-for-nursing.html

Earth Balance now dairy and soy free!!!

2009-07-07T08:44:00.000-04:00

I got this information off of an allergy support group. Great news for those looking for a soy-free as well as a dairy-free margarine!

Maybe some of you have heard but Earth Balance now offers a dairy and soy-free spread, but note that they do include pea protein and sunflower lecithin in the product.

More info at http://www.earthbalancenatural.com/#/products/soy-free/

And there's a review at:
http://nowheymama.blogspot.com/2009/05/earth-balance-soy-free.html

Other margarine's that can be used for a dairy and soy free diet (as long as soy oil and lecithin are permitted) are Fleischmann's UNSALTED and Smart Balance LIGHT. I've found Fleischmann's has been best in baking because it has a higher fat content. That was a tip from Linda Coss' cookbooks.

A few free dairy-free recipes:)

2009-06-24T16:49:00.000-04:00

Although living with a food allergy can be a very daunting and difficult task, as you empower yourself with
knowledge and skills, you truly can embrace and savor life, in spite of your food allergy. Enjoy! (For more free
recipes, visit: www.milkallergycompanion.com)

DOTIE’S CHOCOLATE CAKE

3 c flour
2 c white sugar
6 T cocoa (unsweetened)
2 tsp. baking soda
2 tsp. baking powder
2/3 c vegetable oil
2 c water
2 T distilled white vinegar
2 tsp. vanilla extract
1/2-3/4 tsp. salt

In large bowl mix all dry ingredients. In
another bowl mix all wet ingredients.
Add to dry ingredients. Beat until
smooth. Bake in a greased 9” x 13” pan
at 350° F. for 20-25 minutes, or until
toothpick comes out clean. Top with
desired frosting. Yield: 10 - 12 servings

COCOA BUTTER CREAM FROSTING

1/3 c soymilk or rice milk
1 tsp. vanilla
6 T dairy-free margarine
2 2/3 c confectioner’s sugar, sifted
1/2 - 2/3 c cocoa powder

Cream dairy-free margarine in small
mixer bowl. Add cocoa and
confectioner’s sugar alternately with
soymilk. Beat to spreading consistency
(additional T of soymilk may be needed.)
Blend in vanilla. Yield: 2 cups frosting

STRAWBERRY BALSAMIC SALAD

3 T olive oil
2 T Balsamic vinegar
1 T honey or sugar
1/4 tsp. salt
Dash of pepper
1/4 tsp. poppy seeds
8 c spring salad mix (baby greens)
1/3 c roasted almonds, sliced
2 green onions, sliced
2 c strawberries, washed and sliced

In a small bowl, whisk together oil,
vinegar, honey, salt, and pepper. Set aside.
In a salad bowl, combine spring salad
mix, almonds, onions, and strawberries.
Pour dressing mixture over salad just
before serving. Yield: 6 servings

BASIC SMOOTHIE

2 c pineapple juice
1 frozen banana
1 c blueberries, fresh or frozen
1 c strawberries, fresh or frozen
Ice, as needed

Combine the juice and fruit in a blender.
Blend until smooth. Add ice until
smoothie is at desired consistency (this
will not be necessary if all the fruit was
originally frozen – if smoothie is too
thick, thin with a little water
or juice). Yield: 2 - 4 servings Variations:
You can make any smoothie using the 2 c
pineapple juice and frozen banana as a
base. Replace frozen fruit with apples,
frozen grapes, raspberries, peaches,
mangoes, kiwi, oranges, pears, etc.

BANANA BREAD RING

1 1/2 c all-purpose flour
3/4 c sugar
1/2 c plus 2 T dairy-free margarine,
softened
1/3 c soymilk, regular
2 eggs
2 medium bananas, sliced
1 T lemon juice
1 tsp. baking soda
1/2 tsp. salt
1/2 c chopped nuts, divided in half

Place all ingredients except 1/4 c nuts
into a large mixing bowl. Mix well.
Grease the bottom and sides of a ring
mold with dairy-free margarine, then
sprinkle 1/4 c chopped nuts on dairy-free
margarine. Pour batter into ring mold
and bake at 350º F for 40 – 50 minutes,
or until completely cooked on the inside.
(Test with toothpick). Let stand 5 minutes,
and then turn out onto plate. (Note: You
can also cook this in a loaf pan. Adjust
bake time as needed.) Yield: 8-10 servings

GREEK PASTA SALAD

1 pkg. (16 oz.) penne pasta
1/4 c olive oil
1 tsp. lemon juice
1 tsp. basil, dried
1 tsp. pepper
1 tsp. garlic salt
1 – 2 tomatoes, coarsely chopped
1 green bell pepper, coarsely chopped
1 onion, coarsely chopped
1 cucumber, coarsely chopped
1 c black olives, sliced

Cook pasta according to package
directions. In small bowl, mix together
olive oil, lemon juice, basil, pepper,
and garlic salt. In large bowl, combine
pasta, tomatoes, bell pepper, onion,
cucumber, and olives. Add oil
mixture. Stir to coat evenly. Chill before
serving. For more flavor, add Italian Salad
Dressing, if desired. Yield: 8 servings

Top 5 Ways to Have a Balanced Diet Without Dairy PLUS cooking tips

2009-06-24T16:47:00.000-04:00

TOP 5 WAYS TO HAVE A BALANCED DIET WITHOUT DAIRY

Milk often fills an important nutritional
niche. It's rich in protein, vitamins and
minerals, and many toddlers will drink milk
even when they're not enthusiastic about
solid foods. Many families worry about
staying healthy and maintaining adequate
nutrition when they remove dairy products
from the diet. Happily, though, all the
beneficial components of milk are found in a
variety of common foods. Read on to learn
how to balance your milk-free diet.

1. Protein
Adults and teens require fifty to sixty grams
of protein daily. Children's needs range from
nine to 34 grams, depending on age. People
who eat meat even infrequently are likely to
far exceed their minimum protein needs. Six
ounces of lean ground beef has over 45
grams of protein. It's not difficult for
vegetarians to get enough, either. Great
vegetarian sources of protein include:
• Tofu (ten grams per serving);
• Legumes like kidney beans,
chickpeas, or nuts (seven to nine
grams per serving);
• Eggs (six grams per egg);
• Whole grains (quinoa has thirteen
grams per serving; wheat and oats
have six each)

2. Calcium
Calcium is a vital mineral for building bone
mass, and milk is a rich source. Adult
women have the highest calcium needs, at
1,000 to 1,500 mg per day, while children
require between 500 and 1,300 mg. There
are two ways to replace dairy calcium in the
diet. The first is to eat foods that have been
supplemented with calcium or to take
supplements. The second is to eat nondairy
foods that are especially high in calcium.
Here is a list of some good sources of
Calcium (Amount needed to consume listed
first; mg of calcium received listed second):
Fortified Rice Milk - 1 c - 300 mg
Fortified Apple Juice - 1 c - 300-350 mg
Calcium-fortified soymilk - 1 c - 350 mg
Calcium-fortified orange juice - 1 c - 350 mg
Oatmeal made with alt. milk - 1 c - 300 mg
Calcium-fortified cereal - 1 oz. - 200-300 mg
Collards, cooked - 1 c - 266 mg
Spinach - 1 c - 291 mg
Blackstrap molasses - 1 Tbsp. - 172 mg
Turnip greens, cooked - ½ c - 124 mg
Cowpeas, cooked - ½ c - 106 mg
Kale, cooked - 1 c - 90 mg
Broccoli, cooked - 1 c - 71 mg
Other veggies and most fruit - 1 c -10-60 mg
(List given by Anne Gibbens’ nutritionist,
www.loudounallergynetwork.org)

3. Vitamin D
Vitamin D is used in the body to help absorb
dietary calcium. Vitamin D deficiency can
cause serious disorders of the bones like
rickets and osteomalacia. These are very
rare disorders, however, since vitamin D can
be produced naturally by the body upon
exposure to the sun. Ten to 15 minutes per
day of direct sunlight is sufficient to prevent
vitamin D deficiency. Good nondairy
dietary sources of vitamin D include eggs,
fish, oysters, fortified cereals, and cod liver
oil.

4. Riboflavin
Riboflavin, or vitamin B2, is one of the Bcomplex
of vitamins vital for processing
carbohydrates in the body. It has recently
become popular as a treatment for migraine
headaches, as it has been clinically shown to
reduce their frequency. While riboflavin is
available in supplement form, it is not
particularly difficult to get vitamin B2 from
an otherwise well-balanced diet. The RDA
(recommended daily allowance) for
riboflavin is 0.5 mg per thousand calories
eaten on a daily basis. Leafy greens, sweet
potatoes, whole grains, and meat are good
sources. Some cereals and breads are
enriched with riboflavin as well.

5. Phosphorus
Milk is among the richest dietary sources of
phosphorus, a mineral that helps regulate
cell function in the body. It is a major
component of bones and teeth. Meat eaters
should easily get adequate phosphorus in the
diet without dairy; fatty fish, in particular,
are an efficient way to meet your phosphorus
needs. Vegetarians' best options for
phosphorus are legumes, which are high in
phosphorus but not absorbed as easily in the
body as the phosphorus found in animal
products. Another good source is bread,
especially if the bread has been leavened
with yeast.
Information taken in part from: http://
foodallergies.about.com/od/dairy/tp/
balanceddairy.htm

DAIRY-FREE
COOKING TIPS
It has been so much fun adapting recipes
and creating new ones that are dairy-free.
Here are a few tips you can use in adapting
your personal favorites:
• Try substituting rice milk or soymilk for
ordinary cow’s milk or buttermilk (for 1 c
buttermilk use 1 cup soymilk + 1 tsp. lemon
juice)
• Use dairy-free margarine or olive oil in
place of butter or regular margarine (Earth
Balance® dairy-free margarine (sold at
health food stores and some grocery stores) is
BY FAR the best dairy-free margarine I've
tried.).
• To substitute 1 can of cream of chicken or
mushroom soup in a recipe, take 1 T dairyfree
margarine and 1 T flour. Melt the dairyfree
margarine in a sauce pan. Add the flour
and whisk together. Slowly add 1 c soymilk
and 1 tsp. chicken bouillon (double check
label). Stir constantly over medium heat
until thick. This makes 1 can of condensed
soup. For cream of mushroom soup, add
chopped mushrooms at the end.
• To substitute a 12 oz. can of evaporated
milk, mix together 1 1/4 c water, 3/4 c + 1
T powdered soymilk and 1 1/2 tsp. dairyfree
margarine. Mix together over medium
heat until dairy-free margarine is melted and
mixture is smooth. Store in fridge. Use in
recipes calling for evaporated milk. (Note: A
lot of powdered soymilk has casein in it.
We’ve been pleased with Better Than Soy®
powdered soymilk.)
• In working with dairy-free cheeses, my
children have not liked any of the brands
we’ve tried. I’ve found it easiest to just go
without at this time. That said, I do
sometimes like using Tofutti’s Better Than
Sour Cream® and Tofutti’s Better Than Cream Cheese.

Dairy Allergy Signs, Symptoms, and ingredient listings

2009-06-24T16:45:00.000-04:00

Dairy allergy, or milk allergy, refers to any allergic reaction
caused by a component of cow's milk. The three
components of cow's milk that cause dietary reactions are
casein protein, whey protein, and lactose sugar. Casein and
whey are considered more likely to cause true allergies,
while lactose causes a well-known intolerance in many
adults (and some children) due to the body's lack of an
enzyme known as lactase.

CROSS-REACTIONS
Similar components to cow's milk are found in the milk of other
ruminants, including goats and sheep, so any patient with a dairy
allergy who is considering using other animal milk as a substitute
for cow's milk should talk to their allergist before proceeding.

DAIRY/MILK ALLERGY SYMPTOMS
Dairy allergies may appear with a wide variety of symptoms,
including hives (urticaria), eczema, chronic congestion, and
diarrhea. Lactose intolerance, like many other dietary intolerances,
causes gastrointestinal symptoms, such as bloating, cramping, and
diarrhea. As always, if you suspect you or your child has a food
allergy, contact your physician.

SPECIAL CONCERNS FOR INFANTS
Because dairy allergies are especially prevalent among babies,
parents with atopic families - that is, families with a history of
severe allergies - should discuss feeding options with their
pediatricians before delivery, if at all possible. There is some
evidence that nursing exclusively until six months and delaying the
introduction of solid foods until that time can help prevent the
development of allergies. Bottle-feeding families have a few
options for feeding infants who either have dairy allergies or are
considered to be at high-risk for developing them. The preferred
option, especially in families with a history of eczema, is formula
that is hydrolyzed, meaning that the proteins have been processed
to break them down. These formulas are often preferred to soy
because soy itself is a common allergen and hydrolyzed formula is
tolerated by more babies. Your doctor will help you select the
appropriate formula. Insurance can help defray the high costs.

FOODS/INGREDIENTS CONTAINING DAIRY:
“Butter, butter fat, butter oil, buttermilk, artificial butter flavor,
casein, caseinates (ammonium, calcium, magnesium, potassium,
sodium) cheese, cream, cottage cheese, curds, custard, Ghee, Half
& Half, hydrolysates (casein, milk protein, protein, whey, whey
protein), lactalbumin, lactalbumin phosphate, lactoglobulin,
lactose, lactulose, milk (derivative powder, protein, solids, malted,
condensed, evaporated, dry, whole, low-fat, milkfat, non-fat,
skimmed, and goat's milk) , nougat, pudding, rennet casein, sour
cream, sour cream solids, whey (in all forms including sweet,
delactosed, protein concentrate), yogurt, malted milk. The
following may contain milk products - flavorings (natural and
artificial), luncheon meat, hot dogs, sausages, high protein flour,
margarine, Simplesse ®” http://www.mda.state.mn.us/food/
safety/allergingred.htm Cheese, butter, yogurt, cream, kefir, sour
cream, and ice cream, unless specifically formulated to be dairyfree,
always contain milk. Milk is also present in many types of
processed food. Processed foods that are likely to contain dairy
products include chocolate, salad dressings, pastries, snack foods
with butter or cheese flavorings (even if they're artificial), soups,
and even canned tuna and deli meats. As with any food allergy,
never eat any processed food unless you have read the label, and
always be aware of cross-contamination risks from utensils or
surfaces where dairy products may have been prepared.

DAIRY AND LABELING LAWS
Dairy is one of the eight most common allergens in the United
States, and as such, current food labeling laws require that the
presence of milk be clearly marked on ingredient labels. However,
it's best to learn the myriad names dairy products appear on in
labels. While FDA laws require that the presence of milk be
marked in plain English, it's safest to rely on that in conjunction
with your own knowledge of dairy-containing ingredients.

PREVENTING LACTOSE INTOLERANCE
Lactose intolerance symptoms can be prevented, at least
temporarily, by replacing the lactase enzyme the body lacks. This is
done in one of two ways: through dietary supplements, which are
available over-the-counter, or by adding lactase directly to dairy
products. The latter is how lactose-free milk is made.

LIVING WITH DAIRY ALLERGIES
You'll find substitutes for milk products in many supermarkets and
health-food stores. Always check these for the presence of dairy,
however; some may include traces of milk and thus be unsuitable
for someone with allergies. With that caveat, try the many milk
substitutes on the market for baking, drinking, and cooking. Soy
milk, rice milk, and nut milks are but a few of the varieties
available, and each has different properties. Rice milk is low in
protein (so it acts quite differently than cow's milk in baking) but
has a mild taste; in its vanilla flavor it is delicious on cereal and
good for drinking plain. Soy milk and nut milks have a stronger
flavor and can work well in baked goods. Milk has a somewhat
outsized reputation as a nutritional powerhouse. However, with
planning, you can easily replace the nutrients in milk. Be especially
aware of calcium, protein, and vitamins A, D, E, and K, which are
found in abundance in dairy products.

Information taken from: http://foodallergies.about.com/od/
dairy/p/dairyallergies.htm

Allergy website resources

2009-06-18T10:39:00.001-04:00

This was posted on a support group that I belong to and I thought it was worth passing on:)

There are a lot of websites online now that can help you and your family manage food allergies, but this was published by Cookie Magazine and re posted by KFA.com I thought it would be a good start for those who are new to the group and just being diagnosed.

Here is the link with direct links to websites, but I'm posting text too in case the link is inactive in the future.

http://www.cookiemag.com/brain/kidhealth/2009/02/allergies

Best All-Around Sites for Info
and Resources

Make sure you're up to speed on the latest allergy findings, product recalls, and advocacy issues.

• Food Allergy & Anaphylaxis Network: The go-to guide for the latest info on food allergies. Sign up for allergy alerts so you know when a product has been recalled, and check out recipes and products, which include children's books, cookbooks, epinephrine auto-injector carriers, and more.

• Food Allergy Initiative: Tons of tips on how to manage food allergies at home, in school, and at camp. It also offers strategies for eating out and traveling, as well as genius restaurant cards that explain a specific allergy and who to call in an emergency—in different languages.

• Kids with Food Allergies: Find an allergy buyer's guide, links to allergy articles and research, support forums, and more.

• Food Allergy Website Just for Kids: Part of the Food Allergy & Anaphylaxis Network this site for kids has allergy-related projects, coloring pages, and activities.

• Beyond a Peanut: Created by a mother whose child has allergies, this site sells allergy flashcards with simple explanations and images—perfect for bringing grandparents, caregivers, and friends up to speed on food allergies.

• Allergy Haven: Listings of recommended allergy-related books.

Allergy-Related Products and Accessories

Kids with allergies need to carry their medication at all times, but let's give them something cooler than a plastic baggie:

• Take in Case: Invented by a mom, this new carrier straps onto your (or an older child's) leg, so you can forgo the bag altogether.

• KozyEpi: Find a fun selection of cute, whimsical pouches for one or two EpiPens.

• Allergypack: This site carries cool, rugged carriers.

• Epi-Access International: Buy a carrier with space for one inhaler plus a photo and emergency-contact information.

• Medicine Bags: If you're carrying more than just epinephrine, then opt for either a bright red medicine bag that holds a lot and stands out in your bag, or choose the heavy-duty, clear nylon medicine bags—sort of a fancy resealable baggie that comes with an emergency card.

• Lunch bags: If your child brings lunch or snacks to school or day camp, try these red cooler bags, which can be customized with your child's name and allergy.

• Allergy stickers: Avoid the risk of having someone feed your child the wrong food with pantry stickers that clearly indicate which food is safe and which is off-limits. You can also get allergy alert stickers that indicate your child's specific allergies.

Allergy Bracelets and IDs

When you're away from your child, a medical bracelet ensures that a caregiver, teacher, or friend's parent has easy access to emergency information.

• Lauren's Hope: Choose from a large selection of tasteful "medical jewelry," including sports bracelets on subtle black bands and color-changing mood beads with Swarovski crystals.

• Well Alarm: Make the allergy obvious with a bracelet or necklace that features either a peanut, a bee, or a shellfish charm, or customize a dog-tag necklace with your information.

• STAT Kids: Check out the bright red silicone wristbands with eye-catching white lettering identifying your child's food allergy, in sizes to fit toddlers through teens. You can choose from a variety of food allergies or pick one that says "multiple food allergies."
Safe Desserts

Kids with allergies love sweets too! Now, they can have their pick of healthy, allergy-safe cookies, candy, and chocolates.

• Divvies: Pick up homemade cookies and cupcakes, as well as a wide selection of chocolate bars, chocolate chips, jelly beans, and popcorn. Great for gifts.

• Home Free: Started by a mom, Home Free sells cookies and coffee cake that do not contain peanuts, tree nuts, and dairy—and all are made in a dedicated facility.

• Vermont Nut Free Chocolate Company: This site is a savior for chocoholic tots with allergies. Load up on chocolate bugs, snowflakes, flowers, and footballs—as well as chocolate lollipops and the most amazing dark-, white-, and milk-chocolate pretzels.

Appointment with Dr. Robert Wood

2009-05-27T08:49:00.001-04:00

After many recommendations, I have finally scheduled my children to see Dr. Wood at Johns Hopkins Medical Center in Baltimore, MD. It is an 8 month waiting list, and a bit of a drive, but he does in office challenge testing and has received the highest of recommendations.

As a side note, with the upcoming birth of my sixth child, I am preparing myself to once again go completely dairy-free while nursing and I will reintroduce cow's milk a little bit at a time to see if she has any adverse reactions.

Allergen Alert

2009-03-17T19:07:00.000-04:00

I got this e-mail today and thought I would post it. I'll post an update as soon as I hear one:)

March 16th, 2009

Attached is a Manufacturer Allergen Ingredient Labeling (MAIL) ALERT for Imagine Foods/Hain Celestial Group Rice Dream Rice Drink (Vanilla, Enriched).

A child suffered an anaphylactic reaction immediately following ingestion of this product. Note the following product code: Mar 03 09 03MAR09P5FNA 21:24 29-260. The product was purchased in Michigan.

Cross-contamination with milk in the processing of the product is suspected. The product will be tested by FAARP, an independent food allergy testing laboratory at the University of Nebraska to validate the presence of allergen ingredients.

The manufacturer has been notified of this incident and invited to post a response on the ELL website.

Regards,

Kathleen Silverman

Eat, Learn, Live (ELL)

ksilverman@ellfoundation.org

630-262-1154

www.ellfoundation.org

Gluten and Dairy-Free 72-Hr Kit Food List

2009-02-20T13:55:00.001-05:00

My friend Donna sent this to me. It is a list of food items for a 72-hr emergency kit. This is a great kit to have on hand in case you lose all power, have to evacuate due to weather conditions, or come across any other emergencies. Especially with food allergies, emergency shelters will be hard pressed to be able to accommodate your needs (especially if you are also allergic to gluten...I can't imagine!). I plan on updating my 72-hr kit this month:) (Note: With a dairy-only allergy, you can add things like graham crackers or teddy grahams (double check labels!!!), saltine crackers, dairy-free granola bars and the like, if you want to supplement your food. You can also substitute soymilk or rice milk for the almond milk.)

Gluten & Dairy Free 72 hour kit (Compiled by J. Dalley)

Contents:

3 Larabars
1 pkg Lundberg Rice Cakes
1 bag of GF Granola (like Bakery on Main)
4 Beef Jerky
1 Can of Chicken or Tuna
1 box of Mary’s Gone Crackers
2 cans of Dinty Moore Beef Stew
1 can of Hormel Chili
2 Applesauce
2 Canned Fruit
3 Fruit Leather
3 Fruit Roll-up or Fruit Snacks
2 boxes of raisins
2 boxes of Pacific Almond Milk
1 juice box
1 container of Country Time Lemonade
1 jar of Peanut or other Nut Butter
1 small jar of Honey
1 gallon of water
1 Big-E Cup of Eclipse Gum
Condiments: Jelly, Mayo, Mustard, Pickle Relish

Menu:
Day 1
Breakfast: 1 Larabar, 1 Applesauce
Lunch: 2 Beef Jerky, 1 Canned Fruit
Dinner: 1 can of Beef Stew, 4 crackers
Snack: 1 box of raisins, 1 fruit leather, peanut butter & honey, gum
Drink: Almond Milk, Lemonade/Water

Day 2
Breakfast: 3 Rice Cakes w/ Jelly, GF Granola
Lunch: Chicken Salad w/ crackers
Dinner: Chili, 4 crackers
Snack: 2 fruit roll-up/fruit snacks, peanut butter & honey, gum
Drink: 1 juice box, Lemonade/Water

Day 3
Breakfast: 1 Larabar. 1 Applesauce
Lunch: 2 Beef Jerky, 1 Canned Fruit
Dinner: 1 can of Beef Stew, 4 crackers
Snack, 1 box of raisins, rice cakes with peanut butter & honey, gum
Drink: Almond Milk, Lemonade/Water

McDonald's French Fries Contain Dairy

2009-02-10T08:22:00.001-05:00

I just recently learned that McDonald's french fries contain dairy in them. Also, their chicken nuggets contain dairy as do the chicken nuggets at Wendy's (they must have changed their recipe in the last year or so). Although my son has not had an anaphylactic reaction with the fries prior to my finding out, he has gotten rashes that we had no idea where they came from. If you go to my website: www.milkallergycompanion.com and click on the Eating Out Guide, there are links to the nutritional information for these and other restaurants. Always double check labels as companies are constantly changing their recipes. If nothing else, at least my family will be a little bit healthier now that we can't have their fries:)

Alternative sources of calcium with dairy allergy

2009-02-02T12:36:00.000-05:00

Here is a list of the amount of calcium everyone needs (by age), and sources of where we can get it. I got this list from Anne Gibbens, who got it from her nutritionist:

Calcium

100 grams = about 1/2 cup

Daily Recommendations for Calcium
(Age - Calcium (mg))
0 to 6 months - 210 mg
7 to 12 months - 270 mg
1 to 3 years - 500 mg
4 to 8 years - 800 mg
9 to 18 years - 1,300* mg
19 to 50 years - 1,000 mg
Over 50 years - 1,200 mg

Non-Dairy Sources of Calcium (Amount needed to consume listed first; mg of calcium received listed second)

Fortified Rice Milk - 1 cup - 300 mg
Fortified Apple Juice - 1 cup
Calcium-fortified soymilk - 1 cup - 350 mg
Calcium-fortified orange juice - 1 cup - 350 mg
Oatmeal made with alt. milk - 1 cup - 300 mg
Calcium-fortified dry cereal - 1 oz. - 200-300 mg
Collards, cooked - 1 cup - 266 mg
Spinach - 1 cup - 291 mg
Blackstrap molasses - 1 Tbsp. - 172 mg
Turnip greens, cooked - ½ cup - 124 mg
Cowpeas, cooked - ½ cup - 106 mg
Kale, cooked - 1 cup - 90 mg
Broccoli, cooked - 1 cup - 71 mg
Other veggies and most fruit - 1 cup - 10-60 mg

I made her broccoli soup and she loved it. To thicken the soup, I use potatoes instead of cream/milk. It made for a very hearty soup that added to her calcium count.

Anne Gibbens
Webmaster
Loudoun Allergy Network
www.loudounallergynetwork.org

Interview with the Journal:)

2009-01-23T09:09:00.000-05:00

I'm being interviewed for the Journal regarding my childrens' milk allergies and the release of my new Companion guide and Cookbook. Here are some of the questions and my complete answers: (I'll let everyone know when it gets published:))

1. How did you cope with the news your first child was allergic/intolerant?

When we gave our oldest son his first bite of yogurt, he went into anaphylaxis and we had to rush him to Urgent Care. Within minutes his body was covered in hives, his eyelids swelled shut, and his arms and legs swelled up. It was terrifying. When we finally saw an allergist who diagnosed his Milk and Egg allergy, we had no idea where to turn or what to do. We made numerous mistakes which resulted in trips to the Emergency Room and many doses of Benadryl. It took years to finally understand the magnitude of his allergy and how to deal with it.

2. How did you discover what to feed him?

A lot of what I fed him at first was trial and error, often resulting in hives, vomiting, and trips to the Emergency Room. Eventually I did a lot of research on the internet and found comprehensive lists of what products contain the milk protein and what to avoid. I learned quickly to read every label, even if "dairy-free" is written on the front, as many products still contained caseinate (derived from milk) resulting in rashes on my son.

3. Is it odd that so many of your kids have this, or is that rather common?

I find it very odd that so many of my children have problems with dairy as both my husband and I have no problem with dairy products. I spent the first years in denial, hoping it would go away. Now, it is just a part of our daily living as I've learned to deal with it and adapt meals for the entire family.

4. Do you know actual statistics for kids who are allergic?

US News reported that 4% of children and teens in the US are affected by a food allergy. This has increased 18% over the last decade.

http://health.usnews.com/articles/health/healthday/2008/10/22/food-allergies-up-18-among-us-children.html

5. What made you decide to undertake the cookbook?

I found my inspiration for writing my cookbook 2 1/2 years ago when I started nursing my youngest daughter and had to go off of all dairy products myself due to her colic-type symptoms. As soon as I went off all dairy products, her symptoms went away. While I have always been sympathetic to my children, I was amazed at how bland the dairy-free food was that I had been preparing for them. I found myself craving savory meals and creamy sauces. I decided then and there that I would start cooking better not only for myself, but for my children. I wanted to share my findings with others who were going through a similar situation, thus starting my quest to find and create savory dishes that the entire family could enjoy.

6. What was the process...how did you get recipes, test, get it published, etc.

This first thing I did in preparing to write my cookbook was collect all of my favorite recipes that I've adapted, created, and modified over the years and put them all into one place. I then sent out e-mails to friends and family and asked them to submit recipes that they enjoyed that might be dairy-free. This was a long and tedious process as many people had no idea what meals may or may not be dairy-free. I spent hours sifting through recipes and even found some hand written ones from grandparents. Those were treasures. I then branched out and joined an allergy support group. This was very helpful not only for recipes but also for moral support to know that I was not alone in my struggles with the allergies of my children. In addition to this I started a blog documenting my experiences with my childrens' milk allergies and started up a website www.milkallergycompanion.com. As recipes came in, I organized them and screened them for appropriateness in my cookbook. After I organized everything, I knew that I needed to test and photograph each recipe, as I only wanted to use the best in my cookbook. I once again sent out e-mails asking for volunteer test kitchens. Many family members and friends helped out in this process. I asked them to rate the recipes, tell if they would change anything, and asked if their family enjoyed the recipe. We also tested every recipe in our own kitchen and I had my children and husband rate them. This process took a very long time. In addition to test kitchens, we had food parties. One favorite one was the bread and soup cookoff. Everyone made one of the soup dishes that I was testing or one of the bread dishes. We then all came together and sampled all of the food. I had little anonymous cups for people to rate each dish from 1 to 5. It was a lot of fun and a great way to help choose the best recipes possible. We also did this with multiple pancake recipes, cookie recipes, and the like. I was surprised to find that some of my favorites were no longer my favorites. It was a lot of fun trying new things. After I had all the recipes tested and photographed, I started the long process of compiling them into a format ready for printing. I love scrapbooking and found it a lot of fun to showcase the photos and to play with the fonts. After the book was completed and edited, I finally met with a self-publishing company, BookSurge, and a few weeks later, my book was ready to print and is now available for sale through my website, Amazon, and other on-line book stores. It was a very gratifying experience to finally finish something that I had started.

7. How long did it take start to finish?

It took me 2 1/2 years start to finish to collect, test, photograph, and compile my cookbook. It was a happy day when it was finally published!

8. What are some of the features?

In The Milk Allergy Companion & Cookbook, there are over 175 tested recipes, amazingly all dairy-free, a shopping and eating out guide, a list of hidden sources of dairy, ideas for nursing moms who have to go off of all dairy, ideas for birthday parties, school, and other special occasions, quick meal ideas and a list of dairy-free snacks, and tips and tricks for cooking dairy-free (as well as a few tips on how to adapt for an egg allergy).

On the website, www.milkallergycompanion.com, I have put together links to other helpful milk allergy sites, a blog detailing my own experiences, free dairy-free recipes monthly, an eating out guide, and more in-depth information about the cookbook.

9. What do you hope to accomplish with the book and companion web site?

If I can help one person out there who is struggling with a milk allergy, then I have succeeded. I hope that through my book and website I can help those individuals who have been newly diagnosed with a milk allergy avoid some of the pitfalls and trips to the emergency room that we had to go through. I hope to provide recipes that use normal ingredients that the entire family can enjoy, with or without a milk allergy. I also want to inspire others to recognize that there is hope and that one can embrace and savor life in spite of their milk allergy.

Emotionally dealing with your child's food allergy

2009-01-22T17:34:00.000-05:00

I went to a support group meeting last night and was able to hear Dr. Bennett speak. She is a child psychologist as well as a mother of a child with a severe food allergy. (http://www.mindworksus.com/lisa.html) During the evening she talked about the many stressors that having a child with a severe allergy can cause as well as ways we can cope with the daunting task of raising a child with an allergy.

One of my favorite quotes from the evening was:

"Fair is not everybody gets the same. Fair is everybody gets what they need."

What a great quote on dealing with siblings who do and don't have the same allergy.

Here are a few other things that she mentioned:

Ideas for coping at school:

- help your child know that their body is different but not defective

- help reduce bullying and teasing by having your child report it ASAP to an adult

- find out which adults are EPI Pen trained

- discuss whether or not segregating at lunch is necessary

Ideas for coping any time:

- Cognitive approaches:

Say "It's just my extra things to think about everyday -- like seat belts."

"One day at a time thinking"

"Everyone has a challenge"

"Your words are your best protection" (Teach your child to know what their allergy is and not to be shy to let others know about it as well.)

- Multimodal language:

Talk it out, read it out, play it out, act it out, draw it out, sing it out (these are different techniques that can be used in helping a child cope with the emotions and fun ways to practice different scenarios, like using an Epi Pen, dealing with saying "no" to food from another person, etc.)

- Situations I cannot change, worries I can fix

- try to separate the two. There are some things, like the allergy, that you cannot change, however, your emotions linked to having an allergy are worries that can be fixed. Try to distinguish between the two.

-Emphasize courage and leadership: Medical bracelet is a "Brave Badge"

Also, it was mentioned the importance of alway having an Epi Pen with you (as necessary depending upon severity of allergy).

There were many touching and heart breaking stories shared about experiences moms have had in watching their child go through anaphylaxis and and the emotions involved. It was nice to be in a room where people really understood the severity of some food allergies and what it is like living day to day, not knowing whether or not your child will have a reaction. I was deeply touched for having gone, and it is a reminder that I always need to be vigilant and not let my guard down so long as my son is still highly allergic to milk products.

Some recommended books showcased that night were:

Flourishing With Food Allergies

The Milk Allergy Companion & Cookbook

One of the Gang

What Else is to Eat?

All of those books are available for sale through my website: www.milkallergycompanion.com You can access them in the Milk Allergy Store under Allergy Cookbooks or Allergy Books & Guides.

Red Robin Restaurant makes accomodation for allergies

2009-01-18T09:39:00.000-05:00

We went to Red Robin Restaurant the other day and they were SO accommodating for our allergies. They gave me an allergy "menu" that listed which items they recommended that are dairy-free. It also included menu options for peanut allergy, egg allergy, tree nut allergy, soy allergy, and fish allergy. The food was great and my kids loved it! You can have them e-mail you a copy of their allergy menu at www.redrobin.com. You have to sent them a query and let them know what your allergy is. It was very kid friendly and overall a great experience for us! The floor manager even came out to talk to us and make sure that everything went okay:) I'm glad that so many restaurants are taking our food allergies seriously.

Always double check labels...

2009-01-09T14:50:00.000-05:00

I bought a new cereal, Cinnamon Chex, and served it to my kids for breakfast. All Chex cereals have been dairy-free to my knowledge, so I didn't even think to read the label. As we were eating it, everyone commented on how delicious it was. I turned the box to see how much sugar was in it and saw that it contained milk. I told my anaphylactic son to dump it down the drain, rinse his mouth out, and drink a cup of water to dilute the cereal. The next day he was once again covered in an itchy rash covering his arms that he will now have for a few weeks until it finally goes away. He tries not to scratch it, but during the night it's hard for him, and he's now got little scabs over the rash. Another lesson learned on how important it is to always double check labels. Thank goodness a rash is all that happened:)

The Milk Allergy Companion & Cookbook is FINALLY here!!!

2009-01-06T17:32:00.000-05:00

I am pleased to announce the new release of The Milk Allergy Companion & Cookbook! First of all, THANK YOU for your patience, help, and support! I couldn't have done this without all of you!!! Please pass along this information to anyone you know who suffers from a Milk Allergy or who may be looking for new ways to make tasty meals, using normal ingredients, that the whole family can enjoy! For more information or to order, please visit: www.milkallergycompanion.com Also, please don't forget to leave a review on Amazon.com!

Thanks again!

Juventa Vezzani, Author

juventa@milkallergycompanion.com

The Milk Allergy Companion & Cookbook is a wonderful guide and cookbook for those who have a milk allergy or who know someone with one. If you're tired of cooking two separate meals to accommodate a milk allergy, then this is the cookbook for you! With over 11 years experience and 2 years in test kitchens, the Milk Allergy Companion & Cookbook can help you make tasty meals using normal ingredients that the whole family can enjoy. Inside you'll find over 175 tested recipes, amazingly all dairy-free, a shopping and eating out guide, a list of hidden sources of dairy, ideas for nursing moms who have to go off of all dairy, ideas for birthday parties, school, and other special occasions, quick meal ideas and a list of dairy-free snacks, and tips and tricks for cooking dairy-free (as well as a few tips on how to adapt for an egg allergy). With The Milk Allergy Companion & Cookbook, you can embrace and savor life, in spite of your milk allergy.

My book is here!!!!

2008-12-31T12:27:00.000-05:00

The physical proof for my cookbook has finally arrived and I am holding it in my hands:) Very exciting! Once I approve the proof copy, it will be available for sale on Amazon and other online book stores. (That should take 1-2 weeks). I am so happy to have been able to write and compile this book:) For more information, please feel free to visit my website: www.milkallergycompanion.com

My cookbook is going to publishing today!!!!

2008-12-09T12:34:00.001-05:00

I am SO excited. I have an appointment with a publishing company today and have finished my Milk Allergy Companion and Cookbook. It should be available at www.amazon.com in about three weeks:) This is a very exciting time. It has taken two years of collecting, testing, and photographing each and every recipe. I'm glad that it is finally ready:)

Dairy-free Pumpkin Pie Recipe

2008-12-09T12:32:00.001-05:00

We successfully created a dairy-free pumpkin pie recipe. My husband said that he couldn't taste the difference:) I noticed that it baked a little bit longer and you do have to use dairy-free powdered soymilk in it (with no caseinate...we use "Better Than Milk Soy"). All that said, it was a huge success and my son decided that he loves pumpkin pie!

To get a copy of the recipe for free, please go to my website:

www.milkallergycompanion.com

Click on "Free Recipes"

Enjoy!

Dairy-free Thanksgiving

2008-11-25T09:39:00.000-05:00

With Thanksgiving coming up this week, I just wanted to share what we have done in the past to have a dairy-free Thanksgiving!

Turkeys: With turkeys, all you need to do is double check to make sure that no dairy has been added to the bird. My favorite way to make turkey is to clean out the inside, stuff it with dairy-free stuffing (Stove Top made with dairy-free margarine works well), and then coat the outside with oil and seasoning salt. I then place the turkey into a large roasting bag, coated with 1 T flour, and rest it on celery sticks so that it doesn't stick to the bottom. I cook it according to package directions. When turkey is done, take juices and make a gravy. You can do this by adding 1 T browning bouquet sauce and 1/4 c flour together in the blender with about 3/4 c of the juices. Pour into a saucepan with the rest of the turkey juices. Add water if necessary. Cook until gravy is nice and thick. Add salt and pepper, as desired.
Stuffing: While the turkey is cooking, I put together additional "dry" stuffing made with dairy-free margarine and water.
Sweet Potatoes: For sweet potatoes, I like to peel and slice them and then add melted dairy-free margarine and brown sugar on top. I cover them and bake them in the oven (350 degrees F) for about 20 - 30 minutes, or until potatoes are done. When it is done cooking, and the potatoes are tender, I add some mini marshmallows on top and "toast" them under broil (be careful not to burn!).
Cranberries: Cranberry relish is typically dairy-free. I usually just buy a can and serve it cold.
Vegetables: Most vegetables, like peas and salad, are easy to prepare dairy-free.
Sauerkraut: Open a can of sauerkraut and rinse. Slice an entire summer sausage and brown in a skillet. Add sauerkraut and serve warm.
Succotash: To make succotash, I add 1 T dairy-free margarine, melted, to 1 T flour in a large pan. I then add 1 c soymilk and cook it until it is thickened, adding salt and pepper as desired. I then combine that with steamed lima beans and corn.
Mashed Potatoes: For mashed potatoes, you can use instant with soymilk or rice milk and dairy-free margarine. If making from scratch, cook potatoes, mash, and thin with dairy-free margarine and a little bit of soymilk. Add salt & pepper as desired.
Pies: We always have homemade apple pies with dairy-free vanilla ice cream on top. This year I am experimenting to make a dairy-free pumpkin pie. If it turns out well, I will post the recipe:) My boys are really excited to try pumpkin pie for the first time:)

Here's a yummy apple pie recipe:

Apple Crumb Pie

By Bonnie Clark

1 9-10 inch uncooked pie crust (you can make your own or buy a dairy-free one from the store)

8 cooking apples, peeled and sliced 1/8 inch thick

1/2 c sugar

1 tsp. cinnamon

1 T tapioca

1/2 c sugar

3/4 c flour

1/2 c dairy-free margarine, chilled

Preheat oven to 400 degrees F. Combine 1/2 c sugar, cinnamon and tapioca in a small bowl (use more tapioca for juicy apples). Line pie crust with a layer of apple slices. Sprinkle with cinnamon-sugar mixture. Continue layering apples and sugar mixture until the apples are well mounded in the pie crust and the cinnamon sugar is gone. Cut dairy-free margarine into 1/2 c sugar and flour until the mixture is the size of small peas. Sprinkle this mixture on top of the pie. Bake in 400 degrees F oven for 40 - 50 minutes or until bubbly and lightly browned. Cool 30 minutes, cut and enjoy!

Rolls: Fresh rolls are always SO yummy at Thanksgiving time. Here is my favorite roll recipe:

Shamrock Rolls

By Bonnie Lewis

2 1/2 tsp. yeast (or 1 package)

4 1/2 c flour (white or half white and wheat)

1/2 c instant potato flakes (make sure they're dairy-free)

1/4 c sugar

1 1/2 tsp. salt

1/4 c dairy-free margarine or shortening

1 egg

1 3/4 c warm water

Mix together dry ingredients. Be sure yeast is thoroughly mixed into the flour. Add dairy-free margarine, egg, and water. Knead 10 minutes until smooth and elastic. Let rise until doubled (about 1 hour). Remove dough and on oiled counter divide into 4 equal parts. Divide each part into 6. Shape into rolls by wrapping dough around oiled finger and sliding onto lightly oiled baking sheet. (These rolls will look like crescent rolls.) You can fit about 12 rolls on each sheet. Let rise again until rolls are double in size, covering rolls with a clean dishtowel. Bake at 375 degrees F for 10 - 12 minutes. After removing, lightly butter top of roll with dairy-free margarine. Makes 24 rolls.

Having a dairy-free Thanksgiving is easy and you don't have to feel left out:) It just requires a little bit of prep work and communication with those coming for dinner. Have a HAPPY THANKSGIVING!

Bob Evans Allergy Friendly:)

2008-11-03T20:39:00.000-05:00

We went to Bob Evans restaurant tonight. When we told them about our milk allergy, the manager came out and spoke with us in person. He spoke with the chef and made sure that the kids' pasta was boiled in a new pot with no butter added. He also substituted the garlic toast for french fries which were dairy-free. He cooked the burgers on a griddle that never has butter on it and didn't toast the bun (to avoid any contact with butter). He also left off the cheese. In addition to this, he read the ingredients of the other kid's menu items and informed us that the grilled chicken and potato smiles were also dairy-free. It was such a pleasant experience. I thanked him and the waitress for their kindness and told them that we would definitely be coming back thanks to their service and help with our kids' allergies. It's nice to know that some restaurants will accommodate our needs and do so with the greatest of care.

Quick list of menu ideas for nursing moms or new allergy families who can't have dairy products

2008-10-30T17:58:00.000-04:00

I just wanted to write out a quick list of dinner ideas that are easy to make that are dairy-free. I know that when I first had to cook without dairy, I was stumped as to what I could make. The more I've done it, the easier it became:)

Here goes:

Spaghetti and marinara sauce
Lemon Pepper Chicken with rice and steamed veggies
Teriyaki Chicken
Chili
Chicken Tortilla Soup
Chicken 'n rice soup
Vegetable soup
(Multiple soups and rolls/breadsticks)
BBQ chicken or pork
Grilled salmon
Many varieties of salads with vinaigrette dressing (minus the parmesan or romano cheese -- READ LABELS!)
Shepherd's Pie
Multiple stir-fry dishes
Fresh fruit
Fresh vegetables, raw, steamed, or cooked
Desserts made with dairy-free margarine and soymilk
Baked potatoes topped with chili, salsa, broccoli, vegetable soup, etc.
Steak or roast with vegetables
Hawaiian Haystacks (using cornstarch and chicken broth as base)
Taco Salad (you may have to make your own taco seasoning mix (see recipe below) as many mixes have dairy in them)
Pancakes and muffins made from scratch with soymilk or rice milk
Grilled meat and veggies
Tabbouleh (A yummy Lebanese salad made with cracked wheat or couscous)
Chicken Fajitas or Chicken Tacos (using Italian dressing as marinade, minus the cheese and sour cream)

Snack ideas without milk (ALWAYS double check the label):

nuts
Triscuits
Wheat Thins
air-popped or oil popped popcorn (most microwave contains dairy)
fruit & veggies (can use Russian or Catalina dressing to dip veggies in)
juice
Oreos
Nutter Butters
Teddy Grahams
Tortilla Chips & Salsa or Refried Beans
Cold cereal with Rice or Soymilk (Like Cheerios, Wheat Chex, Corn Chex, Rice Krispies, Crispex, Corn Pops, etc.)
Moonpie Cookies
Skittles, Starburst, Gummy Candy, etc.
Earth Balance dairy-free margarine (sold at Weis and health food stores in my area...this is BY FAR the best dairy-free margarine I've tried yet)
Prego Spaghetti Sauces (check label)
Fritos
Jello
Graham Crackers (check labels)
Kaiser rolls and hoagie rolls
Frozen fries
Pringles
Regular Potato Chips
Pretzels (check label)
Twizlers
Tyson's chicken nuggets (check label)

***When I had to do egg-free baking, I liked using EnerG Egg Replacer sold at most health food stores***

TACO SEASONING MIX RECIPE (DAIRY-FREE)

In a blender, mix together:

1/4 cup dried minced onion flakes
4 teaspoons cornstarch
3 Tablespoons salt
4 Tablespoons chili powder
3 teaspoons cumin
1-1/2 teaspoon oregano
3 teaspoons dried minced garlic
3 teaspoons hot crushed red pepper
2 teaspoons beef bouillon (THIS NEEDS TO BE DAIRY-FREE!!! SOME SODIUM FREE BEEF BOUILLON IS DAIRY-FREE. ALWAYS READ THE LABEL!!!)

Blend all ingredients together until spices well mixed and ground up. Store taco seasoning mix in tight container. 2 Tablespoons equals one commercial package. Use as directed in recipes. To add to hamburger meat, brown one pound ground beef, add 1 Tablespoons taco mix, 1 cup water. Simmer 5 minutes.

Cold season again .... Free Ginger Lime Drink Recipe

2008-10-22T16:00:00.001-04:00

Since we all have colds right now, I thought I'd pass on a wonderful dairy-free recipe that I got from a friend. It is supposed to help fight off colds and sinus infections:) (For more free recipes, visit my website: www.milkallergycompanion.com You can also get a sneak peak at my cookbook.)

Ginger Lime Drink

2 limes (pulp, zest, and juice)

3/4 c sugar

1 - 2 tsp. of fresh ginger root (peeled and left whole)

Peel ginger and smash with the back of a spoon. Place in the bottom of a large pitcher. Add lime juice, pulp, zest, and sugar. Add 2 quarts of water. Mix well. Leave ginger root in the bottom of the pitcher. Serve cold. This natural remedy really helps fight sinus infections, but is delicious for the whole family:)

Website Updated!

2008-10-17T02:14:00.000-04:00

I've finally updated my website: www.milkallergycompanion.com I am in the final phases of my cookbook and can't wait until it is published:) I hope that it can help others out there who struggle with milk allergies but don't know where to begin. This has been a long process, but I think that the end results will be worth it!

Rain Forest Cafe - almost allergy friendly:)

2008-09-17T20:46:00.000-04:00

We went to the Rain Forest Cafe in San Francisco, CA. We called a day ahead and asked if any of their menu items were dairy-free. We were told that the pasta dish could be prepared without butter and without any parmesan on top and that the burgers could be grilled separately, but that the bun had milk. The french fries were also dairy-free. We were told that when we arrived we needed to ask for the floor manager and that he would help accommodate our allergy needs. Everything was wonderful, the environment was fun for the kids, and the service was really friendly. That said, when the pasta dish was brought out, a huge breadstick lay on top of the food smothered in butter and parmesan cheese. After all the care that went into preparing the pasta dairy-free, it was amazing to me that the breadstick was included. We gently informed the waiter about how grateful we were for the care shown us, but let him know that in the future, when others come in with similar allergies, to try not to include the milk-laden breadstick with the dish. He was embarrassed and apologized. We assured him that we were grateful and appreciated all the help in our behalf. That said, I am always amazed at how many people don't realize all that is entailed in a milk allergy. We just have to hope that people will be educated and that our children will still be able to enjoy life and be safe in a public setting in spite of their allergies:)

Rebekah's Rash!

2008-07-18T02:17:00.000-04:00

I've become a little bit more lenient with Rebekah's eating habits since the allergist said that she wasn't allergic to milk anymore. Today I gave her a polio string cheese and a yogurt. Boy do I regret that decision. Within an hour, she was covered head to toe in hives. I gave her Benadryl and watched her closely for any sign of anaphylaxis. I am glad that she seemed okay the next day. I will definitely keep her off of all dairy for the time being.

Letting Go

2008-07-07T05:51:00.000-04:00

I never knew how hard it would be to let go and trust that everything will be all right. Last night I wept as I made the final preparations for my son to go to scout camp for 6 days. I prepared all his food and helped him pack all his gear. He's such a small 11-yr old compared to the other boys his age, and I felt my heart pound with worry not knowing if he would hold up to the rigorous activities or have an anaphylactic reaction while there. Only another mother who has a child with a life threatening food allergy, who has seen an anaphylactic reaction, can fully understand how hard this is. I even called his scout leader at 9 pm just to reiterate the care needed with his milk allergy. I asked if he was familiar with an epi-pen. To my heart's joy and delight, he said he was and has used it before. He said that he is a trained EMT and knows all the ins and outs of first aid and safety. He'll also be camping right next to the boys and since he lives on the mountain, he's used to wild animals roaming around. What a relief it was for me to know that my son is in good hands, and yet somehow I need to let go and trust that my son will gain the skills necessary to live on his own one day. So for now, I weep, but tomorrow I will rejoice as I watch him come of age and become a man.

As a side note, here are the menu items that I packed for the food at scout camp:

DAIRY-FREE MENU FOR USE DURING SCOUT CAMP

Breakfasts:

Pancakes w/syrup (2 mornings; Add eggs, soymilk, and oil to homemade pancake mix; Cook on a clean griddle; serve with orange juice, Earth Balance Margarine, and syrup; save extra batter/pancakes for future breakfast)
Hashbrowns and Eggs (Cook hashbrowns with oil and eggs with dairy-free margarine; salt and pepper to taste; you can serve this on multiple days if necessary)
Cereal and soymilk (2 mornings or as needed)

Lunches:

Snacks -- chips, granola bars for use any time he's still hungry or going on a hike, applesauce
Tuna Sandwich (2 days) with chips, applesauce, and veggie sticks
Hot Dog with chips, applesauce, and veggie sticks (There are extra hot dogs for dinner, if he's still hungry, or for when his dad comes up Thursday night through Saturday morning.)
Chicken Nuggets with french fries and cooked peas and carrots (There are plenty of Chicken nuggets and fries. These can be served on multiple days or used when his dad comes on Thursday night through Saturday morning)
Hamburger with french fries, applesauce and veggie sticks or cooked peas and carrots

Dinners:

Chicken 'n Broccoli (pre-made; just heat and serve)
Chili (from can; just heat and serve with two slices of toast buttered with Earth Balance Margarine)
Macaroni dinner (using red sauce; pre-made; just heat and serve) with cooked peas and carrots (season with dairy-free margarine, salt, pepper)
Hot Dogs w/ketchup, cooked peas and carrots (season with dairy-free margarine, salt and pepper)
Pizza Night (Papa John's ordered with no cheese on top (pepperoni okay:) FRIDAY NIGHT)

Desserts (any time):

S'mores supplies (graham crackers, chocolate chips, marshmellows)
Oreos & Nutter Butters

Scout Camp with a Milk Allergy

2008-06-24T15:04:00.001-04:00

Sending my son off for scout camp is a pretty big step for me in terms of his allergy. To make sure that what he eats is completely dairy-free, we will be sending up his food separately. I plan on getting a copy of the scout menu and then supplying meals that are as close as possible to the real thing so that he won't feel like he stands out too much (though sometimes he likes it:)). I have also contacted the scout master and asked him to personally oversee his food to make sure that he gets the right items as I won't be able to be there. I know that I'll be on pins and needles the entire week that he's gone.

It's amazing to me how much harder it is to do ordinary, everyday things with an allergy. Every time we are out and want to go to a restaurant, we have to stop and ask ourselves if it is worth the unknown of a milk allergy and if we can trust the chef to really be able to accomodate us. (We've had many instances when we've special ordered something dairy-free and twenty minutes later it is brought out with parmesan cheese sprinkled on top or the like.) Often, we order a burger with no bun and only ketchup on the side, just to be on the safe side. Some french fries even contain dairy, so they're not always safe either (almost ALL of A&W's menu has dairy in it, including the buns).

On a positive note, I am so grateful for my son's milk allergy as it has encouraged me to eat healthier and make things from scratch a lot more often. I am less tempted to eat junk food when four out of five children can't have it.

I hope to educate my son so that by the time he leaves home, he will have the skills necessary to survive in the world with a milk allergy.

Another ear infection...

2007-10-28T21:31:00.000-04:00

My daughter, whom was fussy as a baby until I stopped dairy all together while nursing, got tested for a milk allergy and it came back negative. So, I decided to try and give her cow's milk. At first she wouldn't drink it, as she preferred soy. So, I kept her on soy. The other day, we were out of soymilk, so I gave her a sippy cup full of cow's milk. The next day we went to the doctor's office and found out that she had an ear infection. What!?! It is an interesting coincidence. I do not imagine that I will keep her off of all dairy products, but until I'm certain, she will definitely stay on soymilk.

Screaming baby...happy baby:)

2007-09-16T18:16:00.000-04:00

When I had my fifth baby, I felt like I was becoming an expert on milk allergies. My three boys suffered from them, while my daughter showed no symptoms. So when I had a baby girl, I was very careful that she didn't get any formula. However, she was a very fussy baby. The thought of going through another colicky baby was daunting to say the least. I saw visions of sleepless nights and rings under my eyes. I heard from a friend that she had to go off of all dairy products while nursing because her baby was fussy. You would think that I would put two and two together, but no...I always learn the hard way! I had never thought about a possibile connection between colic and milk (coming through the breast milk). "I wonder..." thought I. So, I decided to take the plunge and go without any dairy products myself. It was the first time in my life that I had sympothy for my oldest son, now ten. Could my food really taste that bad without the cheese and other ammenities? I missed ice cream, cereal and milk, lasagna, and all of my other favorites. I missed goldfish, parmesan cheese, and whipped cream. I began a quest to cook better and to find dairy-free recipes that the whole family could enjoy, since now four of my five children were having problems in one way or another with dairy products.

I have since began writing a book and cookbook that I hope to have ready for sale soon. (www.milkallergycompanion.com) I don't want other mom's to have to go through what I went through. Imagine an entire cookbook filled with recipes completely dairy free that the entire family can enjoy! I am really excited about the prospect, if for nobody else, at least for me so that it can make cooking that much easier for my family:)

Back to my baby...so I did the experiment and went completely off all dairy products. She turned from a fussy baby with diarrhea, gas, and colic type symptoms to the sweetest angel you have ever seen. Everyone I talked to asked me, "Is she always this good?" I smile and say, "Yes." If I had known this, I am convinced that I could have saved my second son and myself months and months of misery when he had his colic. I wish I had known this so that I could have at least tried and made things better for him. After a year of going dairy free myself, I finally got my daughter tested for a milk allergy. It came back negative. My oldest son has a lifetime milk allergy (we keep re-testing him). I can't help but wonder if this could have been avoided had I gone off all dairy while nursing. I guess I'll never know:) Perhaps not, but I am overjoyed that my now seventeen month old can enjoy dairy. The funny thing is, that she doesn't even like it that much. She spits it out and asks for soymilk. Go figure! Anyway, I hope that this helps some nursing mom out there:)

More ear infections...

2007-09-16T18:09:00.000-04:00

After seeing the improvement with my second son and his ear infections, I decided to try the experiment on my fourth son. He also had a history of ear infections. They wanted to do surgery when he was two and then again at three, but I wasn't sure that I wanted to go through that again. Especially since it didn't seem to help his brother long term. As I was deciding on what to do, I got the advice about the connection between ear infections and milk allergy from the ENT for his older brother. So I thought, "What would it hurt to take both of them off all dairy?" My three year old has not had an infection since.

One interesting thing is that my parents babysat for me and gave him pizza. The next morning he woke up screaming holding his ear and saying that it hurt. I did some research that stated that milk can cause extra mucus when you drink it. It makes sense to me that if my boys ears don't drain very well and if they get extra mucus in there, that it will eventually get infected. When I went to an allergist for my fourth asking about the connection between milk allergy and ear infections, he said that it was just a coincidence that his ear hurt after having had the pizza.

Whether or not there is any connection, my boys are now all dairy-free...as well as ear infection free:)

Two surgeries and eight years later...

2007-09-16T17:27:00.000-04:00

Okay, I want to jump from my first son to the history of my second son for this blog. When he was born, he was an extremely colicky baby. He would scream every night for hours at a time. This was a very difficult and dark time in my life. Anyone with a screaming baby can understand. In addition to the colic, he had recurring ear infections. Every six weeks or so, he would get another infection. He was constantly on antibiotics and his left ear drum ruptured twice. So, he was sheduled for surgery to put tubes in his ears. After his surgery, he could have no water in his ears for one year. We had to use special ear plugs for every bath. When he went to the pool, we put ear plugs in and then reinforced his ears with an ace bandage to insure that no water could get in. Everyone at the pool thought that he had a severe head injury:) But at least he could splash around in the water. (I believe that he was 2 or 3 during this time). A few years later, he was still having ear infections every few months. He had had a total of four ruptures in his left ear and was scheduled for a second surgery. This time they took his adenoids out as well. I was pregnant with my fourth at the time and as he awoke, he started vomitting blood. Apparently it had drained down into his stomach during the surgery. As I was sick as well with morning sickness, the nurse had to help both of us and clean up my son. It broke my heart to witness this. Since he was I believe 6 or 7 at this time, I thought that all would be well. Once again we had a summer with no swim lessons and had to take precautions to protect his ears. This was really hard for him. After the tubes fell out, I noticed that his hearing was diminished in his left ear. He was talking to his Dapaw on the phone and couldn't hear him at all. I then switched the phone to his other ear and he could hear perfectly. So we had even more visits to the doctor's office. As a side note, every time his ear drum ruptured, we had little signs and little warning. He would wake up at 1 am screaming, we would rush him to the hospital and by the time we got there, it would have ruptured already, if not then, then by the next morning. So, any time he said his ear hurt, even the slightest, I would pack up all the kids and rush off to the doctor's office, urgent care, or the hospital, depending upon the time of day. When his ear drum ruptured the fifth time, I sobbed. He woke up, said his ear hurt, and by the time we got to the doctor's office, it had already ruptured.

So...why do I bring all of this up? We finally found a specialist when he was eight who told us that we needed to take him off of all dairy products. What? I had never in my life heard of anything like that. His older brother had the severe milk allergy, not him. Besides, he LOVED pizza, ice cream, milk on cereal, etc. I decided to do an experiment. In the past he always had mucus and green stuff in his nose. After the fifth rupture, he was also getting infections every six weeks. So we took him off of all dairy. Completely. No whey, no casein, etc. His nose cleared up and he hasn't had an infection since.

As a side note, I brought him to an allergist and asked him about the possibility of a milk allergy and ear infections. He said that it has never been proven and didn't believe me. I don't think that I'll be seeing him again:)

Birthday Parties

2007-09-14T17:09:00.001-04:00

One of the hardest things I've had to witness is watching my son interact at birthday parties. Many times we arrive and he can't have the ice cream, the cake, the pizza, or any of the goodies. I usually ask if I can look through their pantry for something he can have. Often he ends up with a graham cracker or a Ritz cracker with honey or peanut butter on it.

These situations really make it hard for your little one to belong and fit in. One idea that I want to start doing is to make a whole batch of chocolate cupcakes, frost them, and then freeze them. That way whenever he needs to go to a birthday party, I can just grab one of the cupcakes and send it with him. I also want to have the "So Delicious" ice cream on hand. It truly is "purely decadent" as its label states.

Another idea for birthday parties is to ask ahead of time what the meal will be. I have done this in the past and it has really helped. If the meal is pizza, then I can grab a frozen calzone (homemade - dairy-free) and at least he can have something that tastes similar. Another quick pizza is taking an English muffin or Bagel (READ THE LABEL!!!), spreading spaghetti sauce on top, adding a few pieces of pepperoni, and cooking it on broil for a few minutes. This is a very quick and tasty pizza. If pizza is too hard to make, then something similar is Hamburger Macaroni (www.milkallergycompanion.com). It is easy to make and he loves it. Our favorite hot dogs are the Hebrew National Hot Dogs. There is no dairy and they are DELICIOUS! I always like to have a few on hand in the freezer as they are a really quick and handy lunch that can be brought to almost any social setting. Preparation is the key to success with birthday parties.

At one birthday party, I was touched by the care that the mother took to make my son feel welcome. She called me ahead of time to double check ingredients. She ordered Papa John's pizza for the kids, and ordered a Papa John's pizza with no cheese on top just for my son. (Papa John's pizza crust doesn't have milk.) She also made the cake herself and made it dairy free. It is amazing how much people are willing to accomodate an allergy if they are just educated.

The $90 Surprise

2007-09-14T16:21:00.000-04:00

A year ago I purchased a 50 lb. bag of powdered soy milk for $90 to use in times of emergency and for baking. On the front of the package it said, "Non-dairy." I opened the bag (first mistake) getting ready to put it into smaller containers for storage. I hesitated for a moment and decided to read the label just in case and to my horror it said, "Sodium Caseinate." Now I knew that casein had milk, but I wasn't sure about sodium caseinate. So, once again I did a search on the internet for "sodium caseinate" and found out that sure enough it had milk. Of course, because I had opened it, I couldn't return it. Fortunately I found someone who used soy milk and didn't have a milk allergy. I sold it to them at a minimal loss. Once again, ALWAYS READ THE LABEL. Also, when in doubt, call the manufacturer.

Thanksgiving at Dotie's House

2007-09-14T15:39:00.001-04:00

Shopping for our visit to California took almost 8 hours for my mother-in-law. She meticulously read every label and did everything she could to ensure a dairy-free Thanksgiving. This meal was the first time we tried to experiment with different dairy-free recipes and desserts. We made "soupy" chocolate pudding from soy milk (I've hence improved it: www.milkallergycompanion.com), runny mashed potatoes, and crumbly cookies. Obviously we had a lot to learn on how to cook without milk. For a yummy treat, she made these delicious apricot sticky buns. As we were eating them, I noticed that my son started breaking out in hives around his mouth. I looked up at her, and I said, "Do these have milk?" She panicked a little, and said, "No I made sure to only use soy milk and I've read all the labels. I even used real butter instead of margarine!" Instant awareness dawned on both of us as we realized where real butter comes from. We both turned to look at my son's hived-faced smile and made a run for the Benadryl.

The "Almost" Emergency Surgery Visit

2007-09-14T15:20:00.000-04:00

Now that I knew the many hidden dairy ingredients, I was constantly vigilant. One night we went to my Grandma's house and watched a movie with popcorn. I kept the buttered popcorn in a separate bowl and had some air-popped popcorn for my son. During the movie, my son was really quiet, which always means trouble! I found him behind a cushioned chair eating some of the buttered popcorn. Terrified, I took the popcorn away and cautiously waited for the reaction. When nothing happened, I went home, grateful. At 1:00 am, I was awakened by piercing screaming. Why is it that kids and emergencies always happen at 1:00 am? After an hour of screaming, we rushed him off to the emergency room. When we got there, he was still screaming. Since he couldn't verbalize what was wrong, all we could do was go through the process of elimination with the doctor. The doctor felt his tummy, and it was hard like a drum. So, off we went for x-rays, blood work, and a large dose of Tylenol for pain. All the time my son was screaming uncontrollably. When the x-rays and bloodwork came back, the doctor said that it didn't look good. His white blood cell count was up. He had multiple physicians come in to take a look at my son and at the x-rays. He took my husband and I aside and in a somber voice said that the x-rays were hard to read, but it was possible that his intestines were filled with infection and that they could burst at any moment, requiring immediate surgery. He said that there wasn't a lot of time. What!?! I wanted a second opinion. Just then, the Tylenol kicked in, and my son started letting out long streams of gas. One long toot after the other. Then, my son was quiet as a mouse, as if it was as normal a night as any. The doctor went over to him, felt his tummy, and it was nice and soft again. He looked, dismayed, at the x-rays, and said that many a doctor have been fooled by gas bubbles. Gas bubbles? Immediate surgery? What looked like infection filled intestines was actually intestines filled with gas bubbles. I couldn't believe it. Exhausted and relieved, we went home, and shortly thereafter, the sun began to rise. We had many follow-up visits and blood work just to make sure that everything was okay, and then it finally dawned on me...the popcorn!

Nature's Alternative to Dairy Products!

2007-09-14T15:00:00.000-04:00

I thought that I had become quite well versed at checking labels, until one week my son's rash was off the charts bad. I went through everything that we had eaten down to the bread and whole wheat crackers. I couldn't find milk products anywhere. Finally I went to make my son a toasted "soy" cheese sandwich. His innocent baby blue eyes looked up at me and he said, "Mom, did you check the label?" I said, "Of course I did." He said, "Will you check again?" I said, "Son, it says 'Nature's Alternative to Dairy' right on the front. Of course it doesn't have milk." He asked again, "Will you please check the label?" "Fine." So I looked at the label and sure enough one of the ingredients was "casein." I had been feeding my son "poison" without even knowing it! This wasn't the only time a product has been mislabeled misleading innocent consumers like me to buy their product. Cool Whip says "non-dairy" on the label, but it too has "casein." Always double check the label. When in doubt, call the manufacturer. I did so with microwave popcorn (labeled "natural flavor") and sure enough, it had milk. Thank goodness I didn't feed that to my son!

Dairy-free Margarine and a complete list of dairy products

2007-09-14T14:07:00.001-04:00

Learning what items do and don't contain dairy did not come easy for me. As rashes came and went, I slowly discovered what is and is not a dairy product. I remember going to the health food store to buy the slimy Tofutti Cheese slices and Soy Dream Ice Cream (which contained "whey," by the way). As I was checking out, the attendant said, "You know, we also carry dairy-free margarine if you're interested." What!?! Margarine has milk? I purchased the soy margarine and then went home to do more research. I found out that in addition to non-fat milk, butter, lactose, and the regular cheeses, the following ingredients also contain dairy products: (Brace yourself!)

Dairy Ingredients and Hidden Dairy Products:

Artificial butter flavor, Butter, Butter fat, Buttermilk, Butter oil, Casein, Caseinates (ammonia, calcium, magnesium, potassium, sodium, Cheese, Cottage cheese, Cream, Curds, Custard, Ghee, Goat’s milk, Half & half, Hydrolysates (casein, milk protein, protein, whey, why protein), Kefir, Koumiss, Lactalbumin, Lactalbumin phosphate, Lactoglobulin, Lactose, Lactulose, Milk (condensed, derivative, powder, dry, evaporated, low fat, malted, non fat, protein, skim, solids, whole), Milkfat, Nougat, Paneer, Pudding, Rennet casein, Sour Cream, Sour cream solids, Sour milk solids, Whey (in any form including delactosed, demineralized, protein concentrate, sweet), Yogurt

Ingredients that MAY contain milk protein:

Chocolate, Flavorings (natural or artificial), High protein flour, Hot Dogs, Luncheon Meat, Margarine, Simplesse, Sausage, Starter Distillate.
Avoid “deli” meats, because the slicers frequently are used to cut both meat and cheese products. Also, some deli meats contain dairy products.
Kosher labeling: A product label marked Parve or Pareve is certified dairy-free. A product with a circled “U” on the label (with NO other symbols or letters) is Parve. A “D” or “DE” on a product label next to a circled “K” or circled “U” may indicate the presence of milk protein.
(ingredient information taken from www.kellymom.com)

To my amazement, all of my margarine at home contained "whey." No wonder my son's eczema rash was still so prevalent that he scratched it until it bled! Why didn't anyone ever tell me? So, the Health Food Store became our new best friend, and I'm sure that we kept it in business for quite sometime. The soy margarine smelled like burnt popcorn, and the flavor was only so so. We purchased two separate margarines because of the taste until we discovered Earth Balance Margarine. We are now all convereted and not only do we enjoy a yummy buttery taste as a family, we also get to live without any Trans Fat! It bakes just like butter and is so yummy! With the exception of my pocket book, this was a happy day when I discovered it.

Here is a link to understanding a little bit more about Kosher labeling:

http://kosherfood.about.com/od/guidetokosherfoodlabels/ss/symbols_7.htm

A HUGE tip!

2007-09-14T14:02:00.000-04:00

After we discovered my oldest son's milk allergy, we began a long journey of mistakes. I remember when he was still in diapers, we went to a fancy restaurant. I ordered a fruit slushie that had a dollop of whipped cream on top. We were all eating peacefully when my son took a sip of my drink. I figured that it would be okay since the whipped cream was only on the top, and the straw was taking drink from the bottom of the glass. Ten minutes later, he started vomitting all over the table, carpeted floor, and chair. My husband heard the lady next to us say, "I'm not hungry anymore." They got up and left. Unsure what to do, we quickly go up, paid, and left the largest tip I've ever left. I'd hate to have been the one on bus duty:)

Chuck E. Cheese, no milk please!

2007-09-14T13:53:00.000-04:00

Going to restaurants with a milk allergy can be a real challenge at times. One time we went to Chuck E. Cheese as a family. My oldest son wanted to order food, however, most of the menu items seemed to have milk. After much inquiry, we finally discovered that the dough for the breadsticks was dairy-free, however, they lathered each set with butter while raising. I asked if they could start a new batch but put no dairy on top. So, while the rest of the family ate pizza, my son waited patiently for his breadsticks to dip in marinara sauce. Thirty Minutes later a hot order of freshly baked breadsticks arrived at our table. I took one look at them and then sighed as I saw the mountain of parmesan cheese piled on top. I looked up at the waiter, and he smiled and said, "We made sure that there was no butter on top." I smiled, thanked him for the breadsticks and for his time, and started laughing. With a name like Chuck E. "Cheese" I should've known better. I cut the top half of the breadstick off, and gave my son the bottom portion, hoping that none of the cheese had gotten on it. It's amazing how little people know about what contains dairy:) My advice...never assume that the waiter knows. Always check the label!

Welcome to the Milk Allergy Companion Blog

2007-09-13T17:28:00.000-04:00

Hi! I'm a mom of five precious cherubs who all have one thing in common. Me. Just kidding:) Actually, 4 out of 5 have all suffered in one way or another from a milk allergy. I am writing this blog because ten years ago, when it all began, I had no clue where to go or what to do to help my oldest son. If I had known what I know now, life would have definitely been easier and we would have had fewer trips to the emergency room. I hope that by posting this blog it will in some way help someone else who suffers from the same thing.

Let me start out by saying that I am NOT a doctor. Although I've dealt with this for ten years, I cannot be responsible for the advice given, and I encourage you to go to the appropriate source to get help for you or your child. That said, I do have a few lessons learned and "not-so-funny" stories that I've gone through. As I'm new to blogging, I hope that you bear with me and enjoy reading:)

In the beginning there were two college students desperately in love and willing to take the plunge into marriage. I was nineteen and he was almost 24. One month later, I was vomiting 5-20 times per day off and on for the next five months. 4 months later our oldest son was born. All seemed well until this rash appeared on his chest. He would itch it until it bled. We went to countless doctors and specialists. None of them checked for a milk allergy. We used multiple steroid creams to no avail. When he was 8-9 months old, I tried formula (I had nursed him up until that point except for one bottle in the hospital.) He immediately vomited the formula, which I thought was odd, so I continued nursing him. The rash was still present.

A few weeks later I tried yogurt. After one bite of yogurt, he went into antiphylaxis and we rushed him to the urgent care. His eyelids swelled shut, and his entire body swelled up. It was surreal. I became prenant with our second son and was still nursing, as I didn't want to try formula again. Of course I got sick with my second pregnancy as well. My oldest son started losing weight, so naively I decided to give him a bottle of straight cow's milk. This time his eyes rolled back and he had labored breathing. Finally we found an allergist who told us that he was allergic to milk and eggs.

And so our journey began...