Erin!!! Or Any Other Smarties!! Lol Posted: 10-20-04 22:33pm
What is the "egg allergy"?
I know that it occurs in children from the
time they are born, and then diminishes
around age 5?? Do you have any idea?
The twin girls that I babysit both have
this allergy, and basically if they eat
anything containing eggs, their throat
starts to close and they can't breathe.
They're 4 now, and they know so much about
it, and if they start having trouble
breathing, they have to stick their
fingers down their throat to re-open it,
and if that doesnt work, I have to give
them and epi-pen. As a result of this
allergy, both girls have extremely rough
skin on their belly (kinda like permanent
goose bumps) lol.
Just curious if you have any more
information about it?
They also can't have root beer soda
because apparently it is almost all egg!!!
Weird, huh!
Thanks
<3 june
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linuxChique
Extremely EHEALTHy
Joined: 05 May 2004 Posts: 4535
Posted: 10-20-04 22:42pm
Quote:
egg allergy usually begins in infancy,
often soon after egg is started. Children
who are egg allergic will often refuse egg
when it is given to them. It usually
disappears by age five to seven years, but
may sometimes be lifelong. Egg white,
especially raw or poorly cooked causes
more severe allergy than egg yolk (yellow)
e.G., tasting raw batter, playing with egg
shells, or egg white icing. Mildly egg
allergic children can often eat food
prepared with small amounts of egg e.G.,
cakes, muffins, without an immediate
reaction. However, these trace quantities
may aggravate eczema, and may cause the
egg allergy to stay longer. Therefore
unless told otherwise, all eggs should be
avoided, even in traces in baked goods in
the first few years of life. Egg allergic
people are not usually allergic to
chicken. Eggplant is okay.
An allergic reaction to a food usually
begins within minutes but may be delayed 2
- 4 hours, and usually lasts less than one
day. The more severe the allergy, the
smaller the amount required to cause a
reaction. Typical immediate allergic
reactions to foods include rash, hives or
redness around the mouth, which may spread
to the rest of the body, immediate runny
nose, sneezing and itchy watery eyes,
coughing, choking or gagging, wheezing and
trouble breathing, and cramps, vomiting
and diarrhea. The allergic reaction can
stop at any stage, or may cause
anaphylaxis. Anaphylaxis is a severe
allergic reaction which involves several
parts of the body and can lead to death.
Severe egg allergy: can develop
anaphylaxis with even small amounts:
strict avoidance of all traces of egg
proteins. Keep egg out of the house. Use
epipenâ immediately with any reaction to
ingestion of egg to prevent anaphylaxis.
Mild to moderate egg allergy: small traces
of egg in cooked goods can be eaten if
your allergist okays this, e.G., bread,
cakes, cookies. Avoid foods with more egg
e.G., french toast, mayonnaise, pancakes
etc. It may be recommended to avoid all
traces of egg to help the allergy go away
more quickly, or to reduce eczema.
When reintroducing eggs, try small amounts
baked in muffins or cakes e.G., one egg or
less to a cake or dozen muffins. Then
slowly increase the amount of eggs. Then
if there is no reaction, try 1/4 teaspoon
hard boiled egg yolk, then larger amounts.
Then try hard boiled egg white slowly.
Finally, try less well cooked egg white
e.G., omelet, mayonnaise.
* cake icing, egg substitutes, egg
shampoo, fancy ice creams e.G., french
vanilla.
* seasonings and natural flavours may
contain egg proteins which are not
labelled as egg.
* binders and fillers, batters e.G.
For processed meats, poultry, surimi.
* bread, cakes, desserts, baked goods
with glazes, fancy coffee, ice cream &
yogurt.
* in europe, tablets, lozenges,
eyedrops, nose drops, and non-canadian
cheese may have egg lysozyme.
* yellow baked goods; shiny glaze on
baked goods; white chocolate
* egg white may also be used in fancy
coffee to make the foam; and occasionally
to clarify soup stock used for some
jellied soups, consommé, broths and
homemade wines and homemade root beer;
lecithin is usually from soy, but
occasionally may be from egg.
Egg substitutes in cooking.
Egg-free egg replacer (check in
grocery/health food stores).
