Allergized

and I need help finding a good receipe for cupcakes. I have used bananas in the past but really can’t stand the taste. It is so overpowering in everything I use it in. Egg replacements are so bland. I have found an ok replacement for milk. Does anyone know of anything else I could use or a receipe?

You need to try RAW Dairy products. Most of the world does not pasteurize their dairy. The reason is that it is much more healthy for you. The problem we have in America is that we have unhealthy cows and the milk is not good, so they choose to pasteurize instead of fixing the unhealthy cow problem.
Cows fed grain in feed lots are not healthy. They have to give them antibiotics, etc. to keep them from getting to sick. If they would feed them grass and let them graze, they would be healthy and produce healthy dairy. You can order good quality dairy on line at: http://www.organicpastures.com These people sell RAW dairy products that are very high quality and good for you.
Most people that are lactose intolerant can eat RAW dairy products. The reason is that it is the way nature intended for us to eat it. Also, feed him aged cheeses, not the “one day cheeses” like the Kraft company pawns off on the public. The RAW butter is wonderful food for you and your son. It contains lots of butyric acid that nourishes the cells of the large intestines. Don’t eat margarine. It is hydrogenated oils that clog your arteries. The power of marketing and big money is incredible. It’s amazing how most people actually believe margarine is good for you. It is pure junk and is terrible for the body.
If your son has an egg allergy, it is typically a protein digestion problem that he will most likely out grow in a few years.
Don’t turn to SOY either. It is very bad for you, unless it is fermented like the Japanese people eat. For good information on Soy, buy the book called, “The Whole Soy Story.” It is a very comprehensive, well documented, and well written book that will give you all the information you need regarding soy.
good luck to you
Additional information: The Raw Milk products do not contain the allergens that pasteurized dairy has in it. Additionally, many allergies are caused by food additives and food grown on chemically fertilized soils. Many people are very sensitive to this. Also, combinations of allergens in foods can create these problems.
If your son is truly cannot digest lactose, why is he also allergic to eggs as well. Eggs do not contain lactose. Does he have 2 separate allergies? The allergy tests that doctors do are usually tainted in many ways and not very accurate. You need to give the raw products a try and also, you can do what a huge part of the world does and eat cultured dairy. Keifer milk is wonderful and this product can be tolerated by lactose intolerant people, because it is a fermented product the ingredients are predigested. I would also forget making cupcakes for your son and create some healthful treats that are good for him.
A baby or small child has more taste discerning mechanisms that have not been tainted by modern diets. If you feed your son lots of carbs, low fat, and no meat, you will find he will be craving lots of things good and bad because his body is crying out for good fats and proteins, typically. Our body’s have only changed genetically 1% in the last 12,000 years. The high carb, low fat diets will encourage cravings. The lack of magnesium, for instance, will give a person chocolate and sugar cravings.
Fats are very important, especially for children. Avoid ALL vegetable oils, except for Olive, Walnut, Palm, and Coconut oils. Vegetable oils, like Canola, Soybean, Cottonseed, and Corn Oils are very unstable polyunsaturated oils. Most of them are rancid when you buy them in the store and then when you heat them, ever so slightly, they polymerize into trans fats because the cis configuration of the methyl groups move to the trans position in the polymerization process. Just the lights in stores, shining through the clear bottles changes these unstable oils rancid.
You son should be getting fats in the following ratio to balance his diet. If you follow this, you will see a change in his cravings and also likes and dislikes of certain foods:
60% monounsaturated oils (Olive Oil), 30% saturated fats (from grass fed beef, flax seed, coconut oil, and REAL BUTTER from raw cream only), 10% polyunsaturated oils (omega 3 and omega 6 fatty acids in a 1:1 ratio).
The diet should consist of 40% protein, 30% fats, and 30% carbs.

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Here is some information on egg allergies and corn allergies. These allergic reactions can be quite sneaky – some people don’t even get stomach or intestinal disturbances at all. Quite often, egg allergies are the cause of otherwise undiagnosed headaches or migranes, chronic sore throats, and other sympotms that can be easily overlooked as a food allergy. I hope this helps!

Egg Allergies: “Egg”-cellent Alternatives

Egg allergies can be hard to manage, especially when you want to enjoy baked goods.
There are many egg substitutes that can be used with great results, but for those with other food allergies, store-bought substitutes may contain additional allergens like corn.
A great homemade egg substitute may be made with ground flax seed. For one egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Whisk and let sit for about 3 minutes, stirring occasionally, until thick. Use as you would the egg in your recipe. You can double this for two eggs, triple for three, etc., and you will be getting your omega fatty acids and fiber to boot! I recommend everyone try this even if you don’t have egg allergies, as it is tasty and healthy.
There are also commercial egg substitutes that can be used for omelettes. Check to make sure you can have all of the ingredients, and see which brands you like best.

Corn Allergies – Difficult to Go Against the “Grain”

Studies have shown that nearly 75% of the items in our grocery stores contain some kind of corn. For those of us with corn allergies, this can cause serious problems: even if processed items do not list corn as an ingredient, they may have come into contact with corn at some point in their manufacture. Even this small amount may make you sick.
There are many ways to avoid corn, and preparing your own foods is the best way. Instead of using corn flour or starch, you can use other flours and starches with excellent results. Try using garfava flour (a flour mix made of fava beans and garbanzo, or chickpeas) instead of corn flour, and tapioca or arrowroot starch instead of cornstarch.

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