We have eliminated all dairy since the cake incident and have had no more vomiting.

However, today Luke had a very random case of diarrhea that actually leaked all over and the exact same thing happened yesterday.

SO, now, I have to wonder if it might be a developing issue with wheat since both incidents occured after eating wheat – yesterday, he ate shredded wheat cereal about 45 minutes before the diaper…and today he ate every single bite of an entire wheat sandwich with blueberry jam about an hour before the incident….so wheat or blueberries…but Luke has had a lot of blueberries without issue in the past…so I’m leaning more to wheat.

Or, perhaps he did have a stomach bug afterall that was random and not an all-day-long kind of thing??? I really hate not knowing what’s going on and I feel very very frustrated with it all. I will figure it out eventually, I am sure of it.

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More and more people choose expensive, lactose-free milk for the stomach’s sake. But often quite unnecessarily.
- Lactose intolerance has become a hip diagnosis!

A soy latte please! More and more people, especially young women, opt out of regular milk because they think they have a lactose intolerance. Because the stomach is rumbling – and because of the much talk about  lactose-free, low lactose and lactose intolerance.
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Trouble of getting you child to sleep? Try a race car bed – a great way for the little “driver” on the family to jump to bed!
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Something that makes the food industry big money. The shelves with low lactose -and lactose-free products that are significantly more expensive than conventional dairy products.
No, best to skip the milk and drinking water to food. Removing the file, and eat sandwiches instead …

- Very pointless if you do not know that you really is hypersensitive to milk. Lactose intolerance has become something of a hip diagnosis, often without coverage in reality. Mistrust of the milk is much exaggerated. It is therefore important to find out if it really is milk that is culprit.

It says consultant and magspecialisten Lars Blomquist, which in recent years been more and more patients who are convinced that they are intolerant to lactose. In fact, it is almost always the colon irritabile, irritable bowel, often associated with stress, anxiety and irregular eating habits.

This is not to say that you should not take lactose intolerance very seriously, “stresses Lars Blomquist. And it is true that the diagnosis is more common today than ten or twenty years ago – partly because of immigration, and that it has become easier to diagnose.

Being lactose intolerant means that it lacks or, usually, have more or less of the enzyme lactate in the small intestine.
An enzyme needed to break down milk sugar, lactose intact, so that its components can be absorbed. Rather than continuing down the lactose intact in the colon and becomes food for intestinal bacteria, leading to, among other gripe, gas and diarrhea.

We Swedes have generally much lactate in the small intestine, possibly to milk products largely contained in our food culture since time immemorial. In Africa, Asia and Latin America, however, are almost a hundred percent of the population is lactose intolerant, in the Mediterranean countries about 50 percent and in Finland about 20 per cent.

There are three types of lactose intolerance. The major is an inherited, primary laktasbrist, normally detected in four-FIVE-YEAR-OLD. But for some, with more diffuse symptoms, it may take up in their teens and even longer in-nan stomach problems in the context of milk and mjölkmat.

That it is genetically does not necessarily mean that one or both parents need to have symptoms.
Congenital laktasbrist is extremely rare and seen directly, because the child reacts strongly to breast milk.

It may also become temporarily lactose intolerant after an intestinal infection, for example, a tourist diarrhea, secondary laktasbrist, but it moves with time.
However, there is no evidence that it becomes less resistant to the milk with increasing age.

How do I know when it is lactose and not stress and bad habits that make my stomach unhappy?
- You can start by testing yourself by completely abstain from all milk products and such you suspect contains milk at a time. Then you can try drinking a little milk on an empty stomach and see what happens, and then increase the amount gradually. Reacts tummy with tummy ache, noise, gas and diarrhea, you are probably lactose intolerant and should have that confirmed with a test, “said Lars Blomquist, and points out that lactose intolerance is a digestive disorder and not allergy as many believe. So it is not dangerous to get in the milk if you are lactose intolerant. Most also withstand any decilitre per day.

The test can be done with the family doctor to go to first to drink a water solution containing a substantial amount of lactose. Then measured the degree of laktasaktivitet with a blood test or a breath.

There are self to buy at the pharmacy, a DNA sample that is to rub a stick against the inside of the cheek and send for analysis, but it just shows if you have inherited laktasbrist and not the degree.

A disadvantage, says Icakurirens dietician Viveca Annell. If you think you are lactose intolerant, it is useful to know how sensitive you are, so as not to refrain from milk unnecessarily.

- Milk is a veritable vitamin bomb with its fourteen different vitamins and minerals. Ideally there should be in itself the equivalent of five decilitre day. Hard cheese, for example, contains no lactose at all. And yogurt can most successfully.

That there are now so many lactose free and lactose-reduced dairy products on the shelves like Viveca Annell is great progress.
Both låglaktosmjölk and lactose-free milk containing lactose in addition to the same nutrients as regular milk. Låglaktosmjölk, however, is sweeter (for the lactose intact spjälkats the sugars glucose and galactose), which means that many prefer lactose free. Oats and soy beverages are good options if they are fortified with calcium and vitamin D.

There are also prescription lactate tablets to buy at the pharmacy that makes it not very hypersensitive temporarily can eat food that contains lactose. Good if you’re going out to dinner and do not know what is offered.

How do I know if there is lactose in foodstuffs other than milk?
- There is no requirement that it should be lactose in the ingredient list, and it is rare. Look for milk, milk powder, skimmed milk powder, whey, whey powder, dried milk or milk sugar.

- Be careful also when it is creme fraiche, cream, Cream milk powder, kesella, cottage cheese, COTTAGE CHEESE, cheese, mesprodukt, butter and vegetable margarine. Lactose can also be found in, for example, bread, sausages and liver. Then there is Luring as easy mayonnaise and meringues. Lactose is also included in some medicine tablets filler, but in such small quantities that most lactose intolerant do not notice it.

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A fish allergy usually develops in adults and if you are allergic to one kind of fish, the chances are good you are also allergic to others.  The best thing to do is avoid all fish or if you really want to have fish in your diet, talk to your doctor about testing to determine exactly which kind of fish you should not eat.

As in all allergies, with a fish allergy the body’s immune system is triggered when it mistakenly senses that a fish protein is an enemy substance and must be attacked and eliminated from the body.  It releases histamines as a means of protection.  It is these histamines that cause an allergy–the body swells up, there can be sneezing, hives, a tingling in the mouth, gastro-intestinal problems such as diarrhea and vomiting, and a swollen throat and nasal passages can result in trouble breathing or in respiratory arrest, known as anaphylactic shock.

Anyone experiencing the severe reaction of anaphylactic shock must be treated in the emergency room or carry with them at all times a doctor-prescribed anaphylactic shock medicine kit with antihistamines and a syringe of epinephrine to reverse the reaction.
Diagnosis can be made by a skin test in which skin is pricked and different kinds of fish protein are sprinkled on the opening.  A hive will appear if the person is allergic to the fish.  A blood test can also be done to see if there are histamines in the blood after an allergic reaction.

People can have an easier time avoiding fish and fish products than they can wheat, gluten, corn or other foods that cause allergies. However, the treatment for a fish allergy is not to eat any fish or products containing fish,  being careful to always read labels. While the names of fish can be easy to spot, other products have fish oils, additives or proteins.  These include Caesar salad dressing, Worcestershire sauce, gelatin, Thai fish sauce, bouillabaisse, fumet (fish stock), and omega-3 supplements, among others

In addition, there is a fish parasite, anisakis simplex, that can cause the same kind of fish allergies as fish themselves.  This is another place to look if you have eliminated all of the fish but you are still triggering allergic reactions.  Fish is one of eight allergens identified by U..S. law as one which must be put on the label of any product containing it,  even if it’s just a small amount.

Tuna and mackerel are considered to be kinds of fish that cause the fewest number of allergic reactions.  By meeting with your doctor or nutritionist, you can easily set up a fish-free diet and meal plan that will enable you to live with any kind of fish allergy.

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Most food allergy reactions usually happen within a few minutes to a few hours after eating or inhaling yeast. Most mild to moderate reactions last less than a day and can involve a rash on the skin, cramps, diarrhea, nausea, vomiting, runny nose, watery eyes, wheezing and coughing.

William G Cook M.D. 1983 published a book called The Yeast Connection. He claimed that the use of antibiotics to kill germs in the human body also killed friendly germs needed by the body to maintain a healthy balance. Yeast produces toxins that weaken the immune system. Diets rich in carbohydrates and yeasts, birth control pills, cortisone, and other drugs can stimulate yeast growth.

He believes that to correct the problem, he prescribed allergenic extracts, anti-fungal drugs, vitamins and mineral supplements, and diets that avoid refined carbohydrates, processed foods, and fruits and milk.

The allergic to yeast testing involves putting a liquid extract of the yeast protein on your body, usually the back or forearm, and then scratching the skin slightly. If you develop hives, or red bumps, or the skin turns reddish in color and itches then these symptoms could indicate a positive result for allergies to yeast.

Another test that can be performed is called The Food Challenge. You are told to avoid all yeast-containing foods for several weeks. Avoidance can be very difficult because yeast protein is often hidden in other foods.
The doctor will then have you eat only yeast under close supervision. If symptoms appear after eating the yeast products they you are allergic to yeast and will need to avoid anything that has on the label, contains yeast ingredients, made using yeast ingredients, or made in a facility that also processes yeast.

If you are allergic to yeast then absolutely avoid eating bread and other baked goods, drinking ale, beer, red or white wine, sherry, and vermouth. All alcoholic beverages will contain yeast to some extent. Whiskeys are distilled from beers; scotch, bourbon, rye, cognacs and brandies are distilled from wines.

All alcoholic beverages use yeast, as catalysts for fermentation so will contain some amount in the final products. Rum, gin, and vodka are type of liquor that is not derived from high-yeast so have the lowest yeast content for people with a Yeast Allergy.

Always consult your doctor before using this information.
This Article is nutritional in nature and is not to be construed as medical advice.

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When I was little I had a milk allergy of which I grew out of. Therefore, my son also has the risk of getting it.
My son is 7 ½ months. Should I avoid giving him yogurt and cheese?

Answer

When you talk about milk allergy or hypersensitivity to milk you distinguish between allergies and intolerances. When it comes to allergies, the body produces antibodies against milk, and therefore allergies can be determined by a skin prick test or through a blood test. By intolerance no antibodies are formed and as such a positive determination can be difficult.

It is typical children under one year of age, who develops hypersensitivity to milk. The symptoms will be vomiting, diarrhea, eczema, asthma, swollen mucous membranes, in for example the eyes. It is always very important to have your child diagnosed by your doctor. If he suspect your child suffer from milk allergy, he will often put your child on a diet and the doctor will then make a provocation with milk. Since this is not entirely without risk, we should as parents not try to do this ourselves, and often it will take place at the hospital.

It is very important that if you as a parent, have any suspicion of milk allergy, that you contact your doctor and talk to your doctor about this. If you begin to put your child on a diet, without there actually is reason for this, it will, first of all be sorry for the child and secondly, there will be a risk that the child will be malnutritioned.

If the child has been diagnosed with hypersensitivity to milk, you should not give you child yogurt or products based on cow’s milk. A child with milk allergy should have hydrolysed infant formula, up to 3 years of age, to cover its needs for energy and calcium.

Whether or not you should feed your child products made with cow’s milk depends on whether you know that he has allergy to milk or not. If you, by your doctor has been prescribed hydrolysed infant formula for you child, in addition to breast feeding, then the doctor had a reasonable suspicion that you need to follow up on. If your son so far has been given ordinary formula and also gets cow’s milk in its porridge, etc., it should be no problem to give him yogurt and cheese.

Continued good luck with him,

Maya

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What is food allergy?

Food allergy is an allergic reaction, that is a hypersensitivity reaction to something in the food, which we can not tolerate.
Food allergy is not the same as food intolerance, which is something quite different. In both cases you get symptoms when you eat a certain food in a normal or small quantity, so it can be easily confused.

Food allergies are actually very rare. Many refrain from eating things that they mistakenly believe they are hypersensitive to without being properly examined.
If you believe that you or your children suffer from food allergy, it is therefore very important to have the right diagnosis made, including a systematic review of diet and the symptoms. This is done best at one’s own doctor or a specialist in allergic diseases.

Why do you get food allergies?

In order to develop food allergies your immune systems must overreact to foreign proteins in the surroundings. The response must be carried out with specific IgE antibody. It is called a Type 1 allergy. Antibodies are the body’s antidote to foreign substances.

When exposed to proteins in foods, your body may develop specific IgE in such large quantities that it triggers an allergic reaction the next time you eat that particular type of food.

As a general rule you can not have an allergic reaction the first time you eat a new type of food. But this is only a qualified truth. Sometimes an allergic reaction is not due to a genuine food allergy, but to the fact that you already are allergic, for example to birch pollen. This phenomenon is called cross allergy.

Examples of food allergens

In principle, you can react allergic to all foods, but the most common allergens are:

• Seafood
• Milk
• Fish
• Soybeans
• Wheat
• Egg
• Nuts
• Fresh fruit
• Vegetables
• Peanuts

Cross reaction allergens

• Birch cross reacts with hazelnut and other nuts, apple, pear, cherry, walnut, almond, plum, kiwi, potato peel, tomato and carrot.
• Grass cross reacts with beans, lentils and green peas and peanuts.

How does food allergy feel?

The allergic reactions are very diverse and can start immediately after eating the food or may start several hours later. Typical symptoms are:

• Swollen lips, face and / or throat
• Tingling in the oral cavity and on the lips
• Vomiting, stomach cramps, diarrhea
• Headache
• Fatigue, irritability
• Hay fever
• Asthma
• Skin eruption, deterioration of child eczema, (atopic dermatitis), or hives
• Very rarely anaphylactic shock, which is a circulatory collapse that requires emergency treatment with epinephrine.

The symptoms may one time be mild, the next time be life-threatening because of Asphyxia or anaphylactic shock.
It is therefore important not to expose yourself for provocations, only because you “will not be a burden”.
If you feel starting shortness of breath, you must immediately under medical treatment. Call 911 if necessary.

What you can do to prevent food allergies?

• Pay attention to the things you are allergic to, and on whether any cross-reactions arise.
• Get advice of a specialist in allergic diseases (an allergist).
• Please note the symptoms and contact your doctor at the slightest doubt.

How does the doctor diagnosed food allergies?

The examination largely depends on how annoying the symptoms are.
Often it is possible to find another causes of the symptoms, such as the inability to digest certain foods (among other coeliac disease and laktose intolerance), non-immunological reactions (eg. histamine in shellfish) and minor food-poisoning. This is seen in about two percent of the population. It may also be a irritated colon or a chronic inflammation of the intestinal tract (ulcerosa colitis and Crohn’s disease) which can give similar symptoms.

If the symptoms are pronounced, and the suspected food allergy is justified, a proper clarification of what caused the disease will usually take place in a specialist in allergic diseases.

Allergy tests with, for example skin prick test or RAST (blood test) can be good to rule out allergies, but unfortunately, they often show reactions, which has no practical significance.

It is important that the allergy tests are made and examined by experts.

The allergist will often take you through the following program:

• Two weeks on a normal balanced diet, with a carefully diary on the diet and the possible reactions.
• If you during those two weeks observe relevant reactions, you should probably go ahead with a two-week period without the suspected food, where you keep a diary as before.
• If the symptoms improve significantly, is the next step a food provocation. To begin with an “open” provocation in which both you and the examiner knows what you are eating. If symptoms appear, you will then be exposed to a number of double-blind placebo-controlled food provocation (DBPCFC), where neither the examiner or you knows what kind of food you are eating

In order to be diagnosed with food allergies, you should in most cases, go through the program outlined above.

Possible deterioration

• Mucous membranes in the mouth and throat may swell so that breathing is troubled.
• Asthma attacks and / or anaphylactic shock may be triggered.
• It is getting increasingly difficult to get a proper nutritionally balanced diet.

Prospects for the future

Food allergy is a rare disease that primarily affects young children. Around three percent of young children are affected. Most grow from their allergy before the age of three years. Only about one percent of the adult population suffer from food allergies. Most of these can live a normal life with some limitations in their diet.

How are food allergies treated?

If, after a thorough investigation a food allergy diagnosis has been made, the main treatment is of course to stop eating the foods in question. The desease can not be cured medically, but it may possible to alleviate the symptoms by different measures. Typically antihistamines are used to alleviate the itching. But it is doubtful whether the anti-histaminerne have a preventive effect.

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