Baby Lactose Intolerance
Intolerance to lactose, the main carbohydrate in cow’s milk and breast milk, is a condition that requires special care and planning, especially for infants. This condition is different from milk allergy.
Lactose is composed of two sugars, glucose and galactose. Normally, lactase, an enzyme located on the cells lining the digestive tract, breaks down lactose into its component sugars. Lactose cannot be absorbed unless it is broken down. If it is not digested, it stays in the intestine where bacteria turn it to hydrogen gas and acid. The gas causes bloating and sometimes cramps. The acid irritates the bowel and causes watery stools.
Allergy to cow’s-milk protein is estimated to affect as many as 12 percent of infants and young children. Because cow’s milk is one of the principal sources of calcium, protein, riboflavin, and vitamins A and D, parents of children who are allergic to cow’s milk must be sure that adequate levels of these important nutrients are eaten in other foods and change the milk with up & up Soy Infant Formula 6 pk
Infants rarely have sensitivities to breast milk, so breast feeding is a good way to avoid the potential problem of milk allergies that may stem from cow’s-milk-derived formula. Human milk is available from milk banks in some areas of the country for mothers who are unable or choose not be breast feed their infants.
Cow’s-milk-sensitive infants normally grow and develop well when they are given soy-based formulas, which are available in pharmacies and many supermarkets. Some infants, however, also, have allergies to soybean milk. These infants generally are fed an elemental diet, or partially digested formula, in which the protein is broken down into amino acids or small groups of amino acids.
Older children with allergies to cow’s milk may be able to drink goat’s milk without a reaction. Goat’s milk, however, is deficient in folic acid, and children fed goat’s milk must be given folic-acid supplements. Other milk-sensitive children can tolerate milk that has been heated, and this allows puddings, cakes, soups, and custards to be added to the diet.
Levels of sensitivity may vary from child to child. One child may be unable to tolerate cow’s milk but may be able to eat other dairy products in small amounts with no reaction. Another child may be extremely sensitive cow’s milk and all food products derived from it. In this instance, cheeses, butter, cream, ice cream, milk sherbet, cakes, puddings, margarine made with milk solids, milk chocolate, hot breads made with milk (such as pancakes, waffles, biscuits, and muffins), and hot dog containing milk solids should be avoided.
When cooking and baking for a child with milk allergies, parents can substitute soybean milk for cow’s milk. Fruit juices also can replace cow’s milk in some recipes. Pancakes, waffles, muffins, and French toast can be made without milk.
Although milk or milk byproducts often are present in breads, cakes, cookies, pastries, soups, and other processed foods, milk-free versions of some of these products are widely available. French and rye bread, for example, usually are made without milk. Graham crackers, saltines, sode crackers, pretzels, most cereals (served with fruit juice or milk substitutes), meats, vegetables (without cream sauces or butter), fruit, potatoes and pasta also are suitable for children on milk-free diets.
Fortunately, the majority of children with milk-protein allergy outgrow it by the time they are 12 to 24 months of age and are able to drink milk and eat milk byproducts with no reaction.
Maybe you interested with Understanding Wheat allergy in babies
Wheat Allergies
Wheat allergies is not as common as milk and egg allergies, but it presents more of a challenge to parents because most baked foods – commercial and homemade – use wheat flour as the primary ingredient. In addition, because most wheat flour is enriched and serves as agood source of iron, thiamin, niacin, and riboflavin, other sources of these vitamins and minerals must be found.
Fortunately, a number of wheat-flour substitutes are available. In most recipes, one cup of wheat flour can be replaced by three-fourths cup of rice flour, one cup of corn flour, three-fourths cup of coarse cornmeal, one cup of fine cornmeal, or five-eighths cup of potato flour. One cup of soy flour also may be a suitable substitute, but one-fourth of it should be replaced by anpther flour (usually potao flour) to help prtevent an unmistakable soybean taste.
Longer, slower baking usually is necessary when flours other than wheat are used. Cornmeal and rice flour tend to have grainer textures, but when they are boiled in the liquid that is used in the recipe they achieve a smoother texture. When this method is used, the mixture should be cooled before the other ingredients are added. Nonwheat flours do not react well with yeast; therefore, other leavening methods must be used to achieve a lighter density, especially with the coarse flours such as cornmeal and rice flour. Adding 2 ½ teaspoons of baking powder for each cup of coarse flour, beating the egg whites before they are added to the dough, or using sour milk plus baking sode are some possibilities for creating a better texture.
Children with wheat allergy can eat breads made with 100 percent cornmeal, potato flour, and rice flour, and some can tolerate bread made with rye flour and oats. Parents must read labels is commercial breads, however, because most are made with flour mixtures that contain wheat. Corn, oat, or rice cereals usually cause no trouble for children who are allergic to wheat. Meats, fish, and poulltry should be prepared without bread-crumbs and without flour-thickened gravy. Gravy and sauces can be thickened with cornstarch or tapioca starch.
Foods to avoid on a wheat-free diet obviously include cakes, pies, cookies, and doughnuts, but also canned soups, salad dressings, pasta, hot dogs, processed sheese, and malted drinks.
Allergy to a commponent of wheat – gluten (also found in rye, oats, and barley) – is called celiac disease, or gluten enteropathy. In this cindition, gliadin, an extract of gluten, causes damage to the gastrointestinal tract when sensitive children eat it. The damage results in an inability to absorb needed nutrients. Diarrhea and growth failure often occur. Although age and symptoms may vary, most children with celiac disease develop diarrhea between 6 and 24 months of age. When gluten is removed from the diet, children with this allergy recover completely and thrive. They must remain on a gluten-free diet for life
Sensitivities to foods other than milk, eggs, and wheat tend to be easier to manage because most of the offending foods can be avoided with few problems. Fortunately, most food allergies subside as a child gets older; allergies to fish, shellfish, and nuts, however, often last through adulthood. A variety of cookbooks are available with suggestions for preparing foods for people with allergies. Some of these are listed in the Other Reading section at the end of this book.
As mentioned earlier, parents should work with a physician or a registered dietitian when their children have food allergies.
if you need more information about wheat allergies I recommend you to buy DVD from Dr. Thomas O'Brian about Unlocking the Mystery of Wheat and Gluten Intolerance
Watching this DVD, you will become more vigilant about staying away from wheat in any form. It would be an eye-opener for people with unresolved health problems. Its extensive research references clearly show a world-wide concern about the effect of Celiac disease beyond digestive problems.
Please also check about egg allergy in infants
Egg Allergy Babies
Eggs are another common cause of food sensitivity among infants and young children. Frequently, reactions to eggs are severe, occurring within minutes of eating them. The albumin, or the white part of the egg, usually causes the reaction, but some children are sensitivity to yolks as well.
Eggs are rich sources of high-quality protein, fats, and essential vitamins and minerals, but these can also be obtained from meats, fish, nad poultry. Unfortunately, eggs are used in most cakes, pastries, and cookies, and some breads, sauces, and glazes. Eggs are used to thicken and bind together ingredients in cooking and baking, and as a result they may be hidden in foods.
Egg-free cooking at home has been simplified with the introduction of egg substitutes – both powder and liquid – which are available in most supermarkets. These egg-free replacements mimic the flavor and color of real eggs and can be used for many egg dishes. (Several of the egg substitutes, however, are designed for people who are trying to lower the cholesterol level in their diets. As a result, some do contain egg whites, and these are not appropriate for children with sensitivities to egg. Careful scrutiny of the label is extremely important.)
Most egg-free substitutes will not duplicate the thickening and binding properties of real eggs that are necessary when backing. To achieve the binding effect, mashed bananas can be substituted for eggs when blending together powdered ingredients of cakes, cookies, or breads, for example. In recipes where eggs are needed to thicken liquid ingredients, an alternative is to combine two tablespoons of whole wheat flour, one-half teaspoon oil, one-half teaspoon baking powder, and two tablespoons milk, water, or fruit juice to replace each egg.
When baking egg-free muffins or other pastries, an additional one-half teaspoon of baking powder may help compensate for the decrease and casseroles, extra amounts of flour or cornstarch may produce the right consistency.
Children who are allergic to eggs can eat most commercial and homemade breads (white, whole, wheat, pumpernickel, rye, French), saltine and soda crackers, graham crackers, and cereals. Potatoes, rice, and pasta (except egg noodles or pasta made with egg) also are safe for egg-sensitive children. Meats, fish, and poultry are fine unless coated with egg batter before cooking. Cheese, fruit, sherbet, frozen yogurt, pies, and puddings made without eggs are all safe desserts. Better-quality ice cream often is made with egg yolks, so parents should check the labels.
More information about Egg allergy, I recommend you to buy a book The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free
As a parents guide of course it is a good resource in serving the food for your daily meals
Egg-sensitive children should avoid hot breads such as muffins, pancakes, French toast, and pastries unless they are made without eggs or with egg substitutes. Also, cakes, cookies, frostings, meringues, custards, and creams usually are made with eggs. Salad dressings made with eggs and soups containing egg noodles should be avoided. Hot dogs, sausage, and meat loaf may contain eggs. Again, reading labels is always very important.
Please follow the link to read how to understand Kids food allergies
