The process that makes them change shape is called denaturation. In technical terms, one of the major proteins that changes shape in eggs is called ovalbumin, and the ones in milk are called α-lactalbumin and β-lactoglobulin. They both have proteins that can change shape under prolonged periods of intense heat. In addition to being two of the most common food allergens, they have something else in common.
You may have noticed we’re focusing on eggs and milk. In the meantime, let’s explore this phenomenon further.Įgg and Milk Allergies: To Bake or Not to Bake Wild, huh? Before you go all scientific method on us and test this theory, take note that the only way to determine whether this situation applies to you is to consult your healthcare provider and get tested. But it IS good information to know because if you are allergic to certain proteins in eggs and milk, you could potentially consume baked versions of those foods. That will all be on the midterm, so we hope you took good notes.
So when you have an allergic sensitization to a type of food, your body is actually reacting to one or more proteins found within that food. Allergic reactions in people are triggered by certain proteins found within these cells.
Cells comprise many things, including protein. Put on your biology thinking caps and allow us to elaborate.Įverything in the natural world―plants, animals, people―is made up of cells. Common sense will tell you “no.” But that might not be entirely true because, believe it or not, allergies are not always a “yes” or “no” question.
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