I looked over the other thread quickly. If exposure the the bloodstream of food proteins were the cause of food allergies, gelatin would be a top allergens (or pork or beef from which gelatin is derived) and they are not. There are top allergens that don't occur in vaccines at all.
And skin testing would cause food allergies, which it does not appear to do.
I can relate to the desire to know why this happened to your child. I think the idea that one could read various things and figure it out while top allergy researchers haven't isn't likely.
Gelatin used in US vaccines is hydrolyzed so the protein is broken down. However, there is no specification for residual intact gelatin. So it causes this:
http://acaai.org/news/allergic-gummy-bears-be-cautious-getting-flu-shotAnd gelatin allergy caused by vaccines was a well known problem since the late 90s and the FDA has refused to fix it:
Kuno-Sakai H, Kimura M. Removal of gelatin from live vaccines and DTaP-an ultimate solution for vaccine-related gelatin allergy.Biologicals 2003;31:245-9.
Egg (ovalbumin), milk (casein), seafood (seaweed derived agar), tree nut/peanut/wheat (Polysorbate 80), soy are all present in vaccines. And the Vitamin K1 injection contains 10 mg of Polysorbate 80.
Allergy researchers have found the problem and called for removal of food proteins from vaccines. The FDA has done nothing.
It has been observed even in 1940 that vaccines cause sensitization/induce allergy. Second dose of the same vaccine resulted in an allergic reaction.
ALLERGY INDUCED BY IMMUNIZATION WITH TETANUS TOXOID
ROBERT A. COOKE, M.D.; STANLEY HAMPTON, M.D.; WILLIAM B. SHERMAN, M.D.; ARTHUR STULL, Ph.D.
JAMA. 1940;114(19):1854-1858. doi:10.1001/jama.1940.02810190016005.
http://jama.jamanetwork.com/article.aspx?articleid=1160278Paper 1.
http://www.nejm.org/doi/full/10.1056/NEJM195204032461403They show 5 of 312 developed dermal sensitivity to egg white due to the egg proteins present in vaccines.
Paper 2.
http://onlinelibrary.wiley.com/doi/10.1034/j.1399-3038.2001.1r046.x/abstractsays “Some epidemiological studies in humans suggest an inhibitory effect of tuberculosis on allergy”.
The children in Paper 1, were all under treatment for tuberculosis.
So the authors seem to have unknowingly selected a population with some protection against allergy.
So even in a population with some protection against allergy, sensitivity was detectable in 1.6% of the patients, in 1952.
In 1967, flu vaccines contained 7.4 mcg/ml of ovalbumin (egg protein).
http://www.ncbi.nlm.nih.gov/pm... <http://www.ncbi.nlm.nih.gov/pmc/articles/PMC377279/pdf/applmicro00114-0216.pdf>
And in 2009, flu vaccines had as much as 38.3 mcg/ml of ovalbumin:
http://www.jacionline.org/arti... <http://www.jacionline.org/article/S0091-6749%2809%2902305-7/fulltext>
“Since the 1997-1998 influenza season, 51 lots of vaccine have been
tested. The brands and lots with the lowest level of ovalbumin were
chosen for vaccination of egg allergic patients to avoid adverse events.
The concentration of ovalbumin in the same brand varied from year to
year (e.g. Flumist®: 005-0.8 μg/ml; Flushied®, 6.90-38.30 μg/ml;
Fluarix®, 0.025-0.31 μg/ml; Fluzone®, 0.30-8.05 μg/ml; Fluvirin®,
<0.01-0.55 μg/ml)."
http://www.jacionline.org/arti... <http://www.jacionline.org/article/S0091-6749%2809%2902305-7/fulltext>
"CONCLUSIONS: There are significant variations in the egg protein content between the different brands and different lots of flu vaccines, varying by over 100-fold in some preparations. Inocula grown on human cell culture may provide a safer alternative to existing flu vaccines."
http://www.jacionline.org/article/S0091-6749(11)00747-0/fulltext"Manufacturer investigation and possible labeling or elimination of casein from the vaccines might avoid this risk"
Skin testing for allergy is a bad idea:
http://www.allergynutrition.com/journal/joneja-jmv-comment-skin-testing-2004-full-article/