Our story begins 2 1/2 years ago when my husband discovered that he has a dairy intolerance. In his case, it’s casein that bothers him, not lactose, so he is dairy-free but can tolerate goat and sheep products.
Our son was then diagnosed with a potentially life-threatening peanut allergy, and we then put pieces together and discovered that our other son is intolerant to eggs after repeated ear infections. Fortunately, he’s been able to tolerate eggs baked in things, but not plain eggs themselves.
The combination of these has radically changed how I cook, bake, and our social engagements. We’re through the worst of it and have adjusted.
One of the best things that has come of all this is that we eat so much more healthily. The processed food in our house is minimal, and I generally make the majority of our food from scratch.
If there’s a silver lining, that’s it.
I’m grateful for the awareness in the community and sensitive teachers for our peanut-allergic son, and I thank the Lord for protecting him thus far.
Thanks for sharing your story and for encouraging us all!