2 Ways to Significantly Decrease Your Child’s Risk for Developing Food Allergies

Are you worried that your child will develop eczema, food allergies, hay fever and asthma?

If your infant DOES NOT HAVE allergies but is at risk, introduce the most allergenic groups before 6 months. SpoonfulOne is a product that allows you to add in 10 mg of allergenic foods to your infant’s breastmilk/formula (and has puffs for children taking solids). Over 70% of Pediatricians and almost all Allergy and Immunologists believe in early introduction. Independently replicated studies show dramatic decline in allergies when parents introduce any or all allergenic food groups at 4 months. The American Academy of Pediatrics and the American Academy of Allergy and Asthma and Immunology have been encouraging doctors to discuss this with parents. Unfortunately there is little time in a well visit, so if you suffer from allergies be sure to discuss early introduction of fish, soy, peanut, wheat, cow milk, shellfish, tree nut with your doctor.
Give your infant/baby or toddler Lactobacillus rhamnosus GG (LGG) probiotic. This can be found in a variety of well studied products such as Culturelle. It has a known effect of tightening gaps between cells in the gut. This can limit transfer of certain undigested proteins into the bloodstream. Studies have shown up to 50 % decrease in eczema in children who were taking this probiotic as an infant.

8 foods cause 90% of food allergies
In the first year of life: cow’s milk, soy milk and egg
Older children: peanuts, tree nuts, fish, shellfish and wheat
Shellfish include shrimp, crab, lobster, clams, oysters and scallops
Tree nuts include all the nuts (such as almonds and cashews) except peanuts.
Of children with a proven food allergy, 40% have severe reactions. The other 60% have mild reactions.
Peanuts and tree nuts are the most common triggers for severe reactions.