Dairy Components (Another Post in Progress)

Like peanuts, we had the components of dairy tested during our last round of blood work. This is food that TJ has the greatest amount of IgE present for.

MILK LEVELS:

In December: 16.9 (CLASS IV)

In April: 53 (CLASS V)

(Now) in August: 33.20 (CLASS V)


The protein breakdown (of the milk proteins that were tested) is as follows:

  • ALPHA LACTALBUMIN – 7.18 (CLASS IV)
  • BETA LACTOGLOBULIN – 21.70 (CLASS V)
  • CASEIN – 20.50 (CLASS V)

INFORMATION FROM THIS BREAKDOWN:

  • TJ has high levels to lactoglobulin and casein.  Because casein is a heat stable, TJ’s body is very unlikely to be able to tolerate baked items with milk/dairy ingredients.
  • High casein levels have also been associated to many people having a more difficult time outgrowing the allergy.

Because having faith is what we do, we continue to smile on …

1 thought on “Dairy Components (Another Post in Progress)

  1. Pingback: The Truth Must Not Tiptoe | Smiling Away Allergies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s