In your experience, is it possible to be allergic to something in it's "pure" form, like eggs or milk, but be able to eat it if it's in something else--like a cake or something that has eggs or milk in it and has been cooked?
My 5 year old is super allergic to eggs... but she can eat things that have eggs baked into them, like pancakes, cake, muffins, breads, etc. Somethings still make her a little rashy, like Bisquick pancake mix, so I either buy frozen pancakes or the 'just add water' mix.
Now I can't go make a quiche or anything like that, she'd break out instantly.
So yes, it's 100% possible :)
That is called a sensitivity not an allergy. I am sensitive to dairy and eggs.
In pure form I can not stomach eggs, and my throat does feel tight. So I do not eat eggs in pure form. However I can have cake, brownies, or other items that have eggs well mixed in it. Of course it has to be less then 2 eggs or I will feel a little sick. Too much mayo I feel sick so avoid it most of the time.
Diary I can stomach a piece of cheese or two and that is it. Mixed well within something it is easier for me to handle it.
Sensitivities can get worse so it is best to limit those items... in my family anyone sensitive to dairy or eggs end up being allergic to the items around age 65 and above. I did have an allergy test done and it did show that I was sensitive to certain foods, and I have to go in ever few years to see if it is getting more server because I may need an epi-pen some day if I become too sensitive or allergic.
Actually, you can get rid of these food "allergies" which are not true allergies, by adding in the nutrients you or your child are missing so that you can process the problem foods. I have a friend whose child had 60 food allergies - no kidding. The child also had rages and was diagnosed with a learning disability. Everything is gone after 5 months. Another had a soy, egg & peanut allergy. The soy & egg allergies are completely gone, and the peanut allergy is now showing as a zero on the tests.
It stands to reason that no one had these food allergies a generation ago - only since our food supply has become less nutritious have these issues developed. With depleted soils, pollution, more food processing, more convenience foods, and more picking of foods before ripening and then shipping them thousands of miles to our stores means that nothing sits on the vine long enough to develop full nutrient levels. Our modern, mechanized farming techniques that overuse the soil and don't rotate crops means that necessary elements aren't in the soil, so they are missing from our bodies.
That's why we have so many "allergies" - but they are reversible and even preventable.
Absolutely!!!! My daughter is allergic to both milk and egg (it's not a sensitivity but an actual allergy AND she does have an anaphylactic reaction to both) unless they are extensively heated like in a cookie or cake. Her allergist said it's very common and a good sign. With THESE foods the more she's exposed the better. It is NOT true for ALL foods that the more you're exposed the worse the reaction will be. The fact that her body can tolerate any of it at all means she's more likely that she'll grow out of her allergy. Even if she doesn't she won't have to miss out on everything.
If you're asking because your child is experiencing an allergy please seek out the direction of an allergist. You've gotten a lot of conflicting advice to this question.
Yes. It could be that the allergy is exactly as you say - in it's pure form it causes a reaction, but not when in a processed food, because the processing can alter the allergen so that the body doesn't react.
Or it could be that as an ingredient in foods, it is in such a small amount that it doesn't trigger the reaction (think of a non-food allergy example: I am allergic to pollen. If someone has a single rose in a vase in a room it doesn't bother me. But if they had a bouquet of a dozen roses in the room, I'd sneeze like crazy).
My daughter is allergic to milk and egg -- she can however eat a cake or muffin if egg is a minor component of the baked good (like 1 or 2 eggs for a whole cake homebaked, never store bought as she has an off-the-charts peanut allergy) but I wouldn't give her a pavlova or meringue. It doesn't trigger her eczema for the milk or egg if it is a minor component like it does in its "pure form" -- eating dairy or having eggs for breakfast....if someone has anaphylaxis to egg or milk (in contrast to eczema or hives), I would so NO AMOUNT of the item would be tolerable. Hope that makes sense. It all depends on how sensitive the individual is. As long as the person doesn't have anaphlaxis, you can figure it out by trial and error -- it makes your life easier to not have to use EVERY substitute!
It's also sometimes possible to tolerate an allergen every once in awhile, but not at closer intervals. I can't remember the medical terms for it, but what happens is that the body detects the allergen at the first exposure and then mounts an attack upon it the next time the allergen is detected. If a long enough time goes by, the body settles down, and does go on "high alert" about that substance until it is consumed again, and starts this process all over again. I've been clinically tested as allergic to one favorite food that I can get away with eating once a year. I have a feast with it once every May. :) But I've had reactions a couple months later to different foods cooked in the same oil at a restaurant.
When cooking something like eggs or milk, the "egg" protein or "milk" protein is broken down. If there is a protein allergy, then this is why the food can be consumed after it has been heated. It is the reason why strawberries can be added to baby food, but babies should not have raw strawberries, heating is the key.
And no I do not think that someone with a peanut or severe allergy can eat cooked peanuts,etc. There are different degree of allergies and it depends on what exactly one is allergic to.
