Recent studies have shown that approximately 75% of children with immediate allergy to egg or milk will tolerate these allergens if they are baked for long periods of time (e.g. muffins). Baking changes the nature and structure of some of the allergenic proteins thus increasing their tolerance. Milk contains several allergenic proteins. Some proteins break down when heated. Secondly, milk and egg proteins coagulate with other ingredients as they bake. These two factors may change the proteins enough that the immune system no longer recognizes them. See Baked Milk and Egg…in the research section.
Posted in: Summer2015-Q&A