my niece is allergic to eggs, but not to stuf with eggs cooked in them (such as bread, cake, cookies, french toast, etc.). but why? is there a certain chemical in eggs that some people are allergic to that gets made into some kind of compound that doesn’t affect them? my grandma said my uncle was allergic to eggs when he was little too. is this a common baby thing? i know some babies are lactose intolerant but then outgrow it. will they outgrow this too? when?
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