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Title
Dairy reaction and fermentation

Question
Hi, I have a 6.5mth son who showed signs of mild eczema at 3mths, had a severe 'dribble rash' and was very spilly (projectile vomiting). I've eliminated all MSG from diet and his skin cleared up and the vomiting reduced. Then I took out dairy and the vomiting stopped and the split at the top of his ear healed up (didn't even realize this was a reaction!). In your opinion/experience, if I have a 'healing/clearing' period of 5wks or so having no dairy, and then reintroduce it, is he likely to be fine? The dairy I'm eating is shop cheese, shop butter and raw milk keffir. Thanks, Sarah W

Answer
Hi Sarah, Thank you for your email. Pleased to hear your wee fella is doing better. When introducing dairy, I would avoid keffir, cheese and yoghurts at the early stage. Basically anything fermented even afterwards would probably only be ideal the odd time, as he is more sensitive to excess free glutamatic acid in foods, and these type of dairy foods are higher with this, where as butter and cream have far less. The dairy I would try first would be a little butter (just ensure is only cream, salt and or water on label) and then try cream. Are you breastfeeding him still? If not and you have eliminated all GOO triggers (including fermented foods, cured meats, conc. tomatoes, broths, stocks, etc) then RAW milk will be fine......little at a time. If you are breastfeeding then I would also stick to just butter, cream and raw milk. Cheers Rachel

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