We were new parents! Aaron was happy, healthy and exclusively breastfed, but a persistent diaper rash had us very concerned. We tried everything, from creams for yeast infection to different diapers; nothing helped. One day during lunch my husband said, "Do you think it is something you are eating and passing on through the breast milk? We have not had any milk in the house for a couple of days and his rash has all but cleared up." So began our journey.

The information about food allergies and breastfeeding was very limited in 1993. Some doctors did not even believe there was a connection. Nevertheless, we began the process of eliminating milk and other foods from my diet. I kept a detailed food diary and journal of Aaron's skin condition. Throughout the next nine months the foods I isolated in addition to milk were wheat, peanuts and nuts.

When Aaron was eleven months old, an allergist confirmed his allergies to egg, milk, soy, peanuts and nuts. We had not singled out egg, but I had avoided most egg protein by eliminating baked wheat products. The allergist recommended that we always carry adrenaline: the fact that he did react to allergens passed on in breast milk indicated he was highly allergic.

Aaron outgrew his soy allergy when he was 5 years old, which allowed him more freedom in food choices. To date (2004), while Aaron remains allergic to milk, eggs and peanuts, he is growing up independent and confident in managing his allergies. Our second child Avril, born in 1995, arrived full term and healthy. As a precaution, during my pregnancy and while I breastfed her I avoided the foods Aaron was allergic to. Although we introduced these foods to Avril when she was older, and although she has tested negative for all food allergies, none of these foods have become part of her diet on a regular basis. Avril is well-educated about her brother's allergies, and she is very understanding and supportive.

This cookbook is the culmination of the past eleven years of cooking without milk, eggs, peanuts and nuts. We have learned through sheer determination, research, self-education and the support of those close to us. Cooking to accommodate these allergies is a challenge, but we have proven that with a liberal sprinkling of creativity, preparing great food for any occasion can be done. Our journey continues, as we work hard to create and maintain a safe and positive environment.

Have fun, and enjoy preparing delicious recipes.

Donna

Aaron’s quote:
I should get 10% of all profit from the cookbook, after all there would be no cookbook without me!!

Avril’s drawings are featured on the Introduction and Acknowledgement pages.