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Soy intake During PG - Page 3

post #41 of 43
Thankyou for this post. It has answered a nagging question from my pregnancy about why I suddenly became nauseated at the sight of tofu or soymilk. This is from a tofu and soy milk addict! I did understand instinctively that this must have been my body turning me off something that might harm the baby but I really couldn't understand why as everything I had read talked about the virtues of soy. Wow! Enlightenment...wise body, hey.

Now I have a real problem - my 2 year old son can't digest cow's milk (within 15 mins of digestion gets a blocked and yet runny nose and starts crying unhappily)
We had just started cutting down on soy funnily enough as he had developed a strange rash and has been displaying some other allergic reactions and we were trying to find the source. He has been hitting the soy milk, yoghurt and tofu many times a day from 12 months.(as well as bf)

What can I give him instead? Is fortified rice milk enough?And how do I eliminate the harm already done?

Help! Answers would be appreciated - I'm worried now....
post #42 of 43
Thread Starter 
I would go with the rice milk. SOmone on the thread posted a recipe for homemade almond milk too, I would try that as well. As far as damage already done. I think you have caught yourself early enough so as not to have caused much damage. At least you are aware now that it isn't all it's cracked up to be! Better a little late than not at alll!
post #43 of 43
Rice milk has a higher potential to cause allergic reactions in infants than soy milk. It also contains less protein. Soy milk has been consistently found to have the lowest allergic potential for infants.

Quote from a medical study:

"Laboratory animals were hyperimmunized with casein, whey, rice protein, rice bran protein, pea protein, oat protein, or soy protein. Immune sera were collected and antibodies to the immunizing proteins were quantitated by using sensitive, antigen-specific ELISA methods. Preimmunization antibody titers were also determined as controls for the immunization process and ELISA specificity. Data were expressed as log immune response (IR; [log day 35 titer] - [log day 0 titer]). Geometric mean IR values for the immunogens were compared by ANOVA; this analysis indicates that the proteins fall into three statistically distinct reactivity categories. Cow milk proteins are highly reactive: casein IR was 4.49 and whey IR was 4.46. Rice, rice bran, and pea proteins showed the same intermediate reactivities: IRs were 3.99, 3.96, and 3.63, respectively. Oat and soy proteins were least reactive and not different from each other: IRs were 2.71 and 2.22, respectively. IR os a hypoallergenic casein hydrolysate was 1.28."
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