Cooking for an allergic kid puts you both at odds with and filled with joyful thankfulness for the processed food industry. The grumpy times come when food, which should be simple, has a bunch of allergenic crap added in, like milk in McDonald’s French Fries, milk in OSoy Yogurt, milk and egg in flour, or the ever popular legal disclaimer “may contain traces of X, Y and Z.”
The moments of jubilation come when corporate costs make chemical flavorings cheaper than the real thing. (How many of you have cried with joy when reading a label….I have…weepy mom in the freezer section looking at Tyson chicken nuggets, or weepy mom in refrigerated section reading Pillsbury Crescent Rolls…that was me.) I try not to think about what makes Club Crackers so buttery, or why our local Meijer buttermilk biscuits have no butter or milk in them.