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265 Posts
Discussion Starter · #1 ·
our visit to the allergist confirms that my daughter is anaphylactic to eggs. she can't even touch them without breaking out and swelling up (but, on the happy side, we found out that her soy and dairy allergies are "getting better") so, I heard that eggs can be in things other than food products such as shampoo and lotions. Does anyone know if this is true or where else they may be hiding? we found out yesterday morning it is in the dog food (duh). I keep a list with me of the other names for egg in food, but do they go by different names in non food products? Any help is appreciated! Thanks!
11,550 Posts
first thing that pops into my head is vaccines- many vaccines like the flu shot are grown on eggs and may contain residues. You should check this out before she gets any shots.<br><br><br><br>
i'll have a quick google for other egg things, and get back to you, lol.<br><br><br><br>
ETA:<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Other names for eggs ( just incase this one has other names you haven't seen):<br><br>
Egg substitutes, e.g., Egg Beaters®<br><br>
Ovolactohydrolyze proteins<br><br>
Ovomucin, ovomucoid<br><br>
Non-food sources of eggs:<br><br>
Anesthetic, e.g., Diprivan® (propofol)<br><br>
Certain vaccines, e.g., MMR (Measles, Mumps and Rubella)<br><br>
Craft materials<br><br>
Hair care products<br><br>
<br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">WHAT MAY CONTAIN EGG?<br><br><br><br>
Cake icing, egg substitutes, egg shampoo, fancy ice creams e.g., french vanilla.<br><br>
Seasonings and natural flavours may contain egg proteins which are not labelled as egg.<br><br>
Binders and fillers, batters e.g. for processed meats, poultry, surimi.<br><br>
Bread, cakes, desserts, baked goods with glazes, fancy coffee, ice cream & yogurt.<br><br>
In Europe, tablets, lozenges, eyedrops, nose drops, and non-Canadian cheese may have egg lysozyme.<br><br>
Yellow baked goods; shiny glaze on baked goods; white chocolate<br><br>
Egg white may also be used in fancy coffee to make the foam; and occasionally to clarify soup stock used for some jellied soups, consommé, broths and homemade wines and homemade root beer; lecithin is usually from soy, but occasionally may be from egg.</div>
i know this is probably just common sense stuff that you'll have thought of, but here goes anyway:<br><br><br><br>
I think the best way of avoiding eggs in things like food, household products, shampoo and makeup, would be to pick clearly labelled vegan brands, which won't contain egg or any other animal products. Check that they're made in an egg free environment, to avoid cross contamination from other non vegan products.<br><br><br><br>
If you're unsure about anything available over the counter, or on prescription, like eyedrops or lozenges, etc (which may contain egg residues, in europe, at least) ask your pharmasist to record your allergy in big letters on their computer database, mention it clearly every time you get a medicine from them or a doctor, and ask them to check every single item in their medicine reference manual, whenever you intend on buying something.<br><br><br><br>
As far as i know, the names eggs are listed under don't change to other names in non food items. The thing is, many non food items don't always need to list ingredients in as much detail as in food items, so again, i'd go with the vegan stuff wherever possible.<br><br><br><br>
Also, you'll need to think about eggs used in processing, that might not be in the finished item. I don't know how common this is with eggs, the only place i've seen it mentioned so far is in vaccines, but i know that with things like corn, the starch is used in all kinds of random products like rubber gloves.<br><br><br><br>
from what i've read, many kids outgrow an egg allergy by aged 5, so at least it might not be a perminant thing.<br><br><br><br>
are you a member of any allergy or aniphyliaxis groups? i'm sure there are some good ones about, that'll have members with loads of experience, hints, and tricks for egg avoidance.

265 Posts
Discussion Starter · #3 ·
I will definitely check out a group...didn't even think of it before. I wish we had more of the options to buy vegan products right now. Our town is so little, I end up making most things at home. I'm sure it's better for us all anyway. the other allergies were not this's kinda scary. Guess it's good that we don't believe in vaccines. to think of what might have happened...Thanks again!

19,134 Posts
It's also in some kinds of paint (particularly tempera).
11,550 Posts
making stuff yourself at home is a good idea. i do that with the vast majority of my food, and i thankfully don't get that sick (i don't feel great for a while, but for me, getting it wrong won't be fatal) if i accidently get the wrong thing- its a little time consuming sometimes, but its really reassuring to be able to maintain your own levels of quality control and feel a little more sure of whats in things. If you cook meals in bulk and freeze things, its not actually too bad- and you're right, you'll most likely be eating way less junk as a bonus, and saving a few pennies sometimes! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
if its a struggle getting ingredients and products, you could maybe look at the possibility of buying a few hard to find items and treats online, from somewhere like allergygrocer (you can search for food items by setting it to ignore ingredients that you can't have- which is handy to avoid wading through loads of inedible stuff to find one item!): <a href="" target="_blank"></a><br><br><br><br>
also, if you feel stuck for reciepe ideas, this looks like a cool site: <a href="" target="_blank"></a> (again, you can search by avoiding the allergens!)<br><br><br><br>
also, for a general start point, the food allergy initiative has some good resources: <a href="" target="_blank"></a>
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