Being aware of triggers is crucial to successfully managing eczema. When Samantha was first diagnosed with eczema, her formula being an eczema trigger was the furthest thing from my mind. I immediately changed our laundry detergent and paid close attention to anything we was putting on her skin. She was still having severe breakouts and we couldn't figure out why. A friend of mines suggested keeping a food journal for a few day. I was able to narrow down her trigger to her formula.
One of the formula options was a soy milk. We switched to that and she would vomit and have sever diarrhea. So sever that daycare wouldn't allow her to return for a few days. After consulting with her pediatrician, I found out she was lactose intolerant. I immediately saw an improvement in her skin after removing dairy.
When she was old enough to eat table food, we started to more breakouts after she ate pasta. Which was another beast in itself.
I will probably get on your nerves by talking about journaling so much. Journaling can save your life when all else fails.
Have a fantastical day.
Chaundra and Joe Turner
There is is huge correlation between gluten intolerance and eczema. When Samantha turned 2, we were finally able to get an allergy test. We found out that she suffered from several allergens that would trigger a flair-up. She had environmental allergens such as tree's, grass, as well as a few food intolerance. She had both a lactose intolerance as well as a gluten intolerance. Her gluten intolerance was the toughest for us. She would have severe eczema flair-ups within 24 - 48 hours after she had gluten.
At the time, I had no clue that gluten was in a lot of things. We had to educate our family on what gluten was. It was hard keeping her 100% gluten free. We were able to keep her about 90% gluten free.
If we knew she was going to a birthday party, we would bring our own cupcakes or bring a rice krispy treat and use the frosting from the birthday cake. If we knew she was going to visit grandma, we would make sure she didn't have any gluten during the week because she might unknowingly have some at grandma's house. If we were going to a family dinner, we would bring a gluten free alternative so that she would be able to have a similar diner item.
She became well aware of her eczema flair-ups. She knew they occurred after she ate bread or pasta. By the time she was 3 and a half, she would be sure to ask if the dish was gluten free.
This eczema journey has been such a learning experience for us. But we will do anything to decrease the number of flair-ups. What are your alternatives for your kids with food allergies?
We can't wait to hear from you.
Chaundra and Joe Turner