Search Results for: egg-allergy
Eggs provide structure, rise and lift, work as an emulsifer, create tenderness, increase shelf life, and add moisture or color in baked goods. Knowing their function is the key to replacing them. Following are the more traditional egg substitutes. Flaxseed or Chia Seed Adds: moisture, increase shelf life; also adds density Best for: quick breads, brownies, […]
The juice from legumes is revolutionizing egg-free baking. From its beginnings to meringues, mayo and more, let’s explore the wonders of aquafaba. Substituting eggs in baked goods isn’t a one-size-fits-all endeavor, and powders, flaxseeds and applesauce are often being replaced themselves as the staples of egg-free creations. While the more traditional egg replacer options have strengths and weaknesses, it’s aquafaba that’s taking the […]
Q: My daughter has developed an egg allergy at 12 months. At the appointment where tests confirmed this, the allergist mentored being “mindful of possible peanut allergy”. I’m confused: are these two allergies related? And if so, what can I do to be careful? Dr. Sharma: Allergies to egg and peanut often go together. For example, […]
Q: My daughter has developed an egg allergy at 12 months. At the appointment where tests confirmed this, the allergist mentioned being “mindful of possible peanut allergy.” I’m confused: are these two allergies related? And what can I do to be careful? Dr. Watson: Your daughter is an age where new food allergies can develop. I think the […]
The recommendations aim to help physicians implement LEAP findings while formal guidelines are still in the works.
Q: My severely allergic child passed a baked egg and milk challenge in the allergist’s office. We are starting to introduce foods with baked allergens, like muffins and bread. I’m optimistic but nervous. Do you find many children in our son’s situation returning with reports of reactions or even anaphylaxis? And, if he continues to […]