need help understanding a new found allergy of cow's milk

  • Thread starter Thread starter wallerus
  • Start date Start date
W

wallerus

Guest
I just found out about 2 months ago that i am severly allergic to cow's milk with a minor allergy to goats milk and butter. my food allergy report says that i am not allergic to yogurt, swiss cheese, cottage cheese, cheddar cheese and american cheese.
What i dont understand is how i can eat these cheeses even though they are made of milk? Why am i able to eat cheese? and how can i figure out what food to avoid. for example a veggie burger has cheese in it, and in the ingredient list it lists the normal things and then in brackets beside the cheese- example: swiss cheese(milk ingredients) can i eat the veggie burger? i am having such a hard time knowing what to cut out. i dont want to avoid certain fooRAB that i love if i really dont have to..
so can someone please explain to me how i can still eat cheese if i'm allergic to milk? now its not a lactose intollerant allergy.. just milk in general.
 
Hi,
From what I understand, the milk in cheese is processed differently than just the regular milk you drink from the carton. Maybe the milk in the cheese doesn't have the same allergen that you react to when you drink it whole. I heard of people who can't drink cold milk, but can tolerate it when it's heated up.

After having a bad reaction to it when I drank it with some cereal almost a year ago, I just stay away from the stuff,
I don't even eat cheese anymore. It's just too scary!
 
i would prefer if i could get replies that actually refer to my question.
i got my blood sent out to an allergry doctor.
i can apparently eat cheese and i would just like to understand why i can still eat it. i dont want to eat it if maybe i am allergic to cheese too. but i also dont want to avoid it if i dont really have to. does anyone know the real answer to why cheeses are okay and other dairy products are not?
 
some allergists will say that only doing scratch tests are accurate because you can see a physical reaction, whereas when they do the blood work you're only testing what the blood reacts to and there may or may NOT be anything physical. Also what level did you test at? My son was a 1 for milk (which is moderate) but our allergist said if he wasn't so severe on other allergies she would have allowed him to have it.

Also, I agree with flickfire, the milk gets broken down and the chemistry changes when you make cheeses. That's one reason why some Dr's will say that even with soy allergies you can have soy oil and lecithin... they are emulsified.

Hope this helps... good luck.
 
Back
Top