I've been trying a dairy-free diet to see if
14 m.o. DS's eczema improves, and it turns out that I have a dairy intolerance.
My GP said that cooking denatures the proteins in milk so cooked products are less likely to cause a problem, but that cheese might be more likely to trigger a reaction. Is this right? I'd heard about the cooking thing with eggs but not with dairy.
How much cooking would it take to stop milk being a problem? When I've reintroduced dairy to my diet, it's mostly been in 'cooked' things (porridge, pasta bake with cheese etc) but I've still reacted. Is that because they're not cooked for long enough, or does it suggest I'm sensitive to dairy in any form?