Food selection for the allergic child
1980
Manley, Paula J.
Three of the most common allergy-causing foods are milk, eggs and wheat. Grocery shopping for an allergic child can be a real problem, but food labeling is a help in identifying suitable products. Milk in some form (nonfat, whey, casein) is used in a myriad of prepared foods, such as bread, soup and margarine. A soybean substitute for milk is available which can be used in cooking special recipes which are also free of eggs and wheat.
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