Originally Posted by thomlynn
Also, how much of allergies are genetic?? If we don't have any at all, how much would we have to worry about dd??
Taken from: http://faculty.olin.edu/~jcrisman/Se.../allergies.htm
Who is most likely to develop a food allergy? The ability to become allergic is often inherited, though a child can also develop a non-inherited food allergy. Children with one allergic parent have twice the risk of develop-ing food allergies as children without allergic parents. If both parents are allergic, then the chances are quadrupled for their children (AAIA, 1993). However, a child may have a completely different food allergy than that of the parent. For example, a parent who is allergic to peanuts may have a child who is allergic to milk, but not allergic to peanuts.
As DH and I have no food allergies (other than me to champagne, of all things!), DD has been exposed to all allergens (except shellfish, and only because we don't eat it hardly ever). We've actually made a concerted effort to give her egg yolks as she's very low (<5%) on the weight scale)...obviously, you give whatever food in small amounts and watch for a reactions, but, she's had everything...wheat, citrus, tomatoes, strawberries, chocolate, eggs, soy, peanuts (!), etc. And the only reaction so far...cinnamon...*shrug*
For PP, as far as solids...
I'm a big advocate of baby led feeding. Whatever you're eating, if it's soft and can be cut into small pieces, put within her reach and see what she does with it...if she's ready for eating solids, she'll eat it...if not, try again in a couple weeks. http://www.borstvoeding.com/voedseli...uidelines.html
Interesting reading...see what you think...