Food Allergies: Top Tips
According to the Food Allergy and Anaphylaxis Network, more than 11 million Americans suffer from food allergies; so if you are struggling to navigate new allergens or just want some tips on how to re-communicate concerns to those around you here are some of SupermarketGuru’s tips.
Eight food groups account for 90 percent of allergic reactions. They include peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat. There are a myriad of other things that can cause allergies for some people, including other foods, and food additives such as sulfites.
Look for "hidden" sources of allergens. Many vitamins and medications can contain allergens in their additives – always check with your doctor and or pharmacist to make sure your medications are right for you. Some flavored coffee, teas and other beverages may contain a cereal protein, which contains gluten. Always read ingredient labels, no matter how straightforward you think a food is.
At the deli counter, most "sectioned and formed" and processed deli meats contain all sorts of additives: corn syrup (corn allergy alert), whey (dairy allergy alert) and modified food starch which can be derived from corn, wheat, potato, rice or tapioca (you get the idea!) to mention few – not to mention the other dubious substances. Always read labels!
Be careful of cross-contamination, this can happen in a toaster, griddle, oven, on plates or directly from the food preparation that goes on right in front of your eyes at the market. Unfortunately it can come across as excessively picky, or just plain nuts, but when even trace amounts of an allergen can trigger a reaction, the gloves that made the last guy's sandwich should be changed before your meat or cheese is handled and the cutting board and knife cleaned or changed to be free from allergens.
Last but not least, keep in mind that pre-wrapped gourmet items are just as susceptible to those who are unaware of food allergies and how to clean up to prevent cross contamination. Be sure that those who handle your food are in the know about allergies. And if you are eating at a friends house it’s better to let them know ahead of time, see what you can bring, than be stuck feeling hungry or eating something that could jeopardize your health.
Comments (2)
Donnie:
Mar 13, 2013 at 06:19 AM
Those of us with corn allergies find it impossible to avoid all sources of hidden corn in our food suppply. Since corn is not one of the so-called 'Big eight' foods that the FDA and FAAN allow to be called allergens, it is not properly labeled in food products. And not labeled at all, when used as processing and packaging aids. Many additives are made from corn, but go by another name. Such as citric and lactic acids, sorbates, and a whole lot more. There is no requirement for corn to be labeled truthfully, and contacting companies to ask if their products contain corn-derived additives or is used in processing is a waste of time. Most times customer service doesn't know, or gives us the wrong information. Many people are allergic to corn, but our complaints are ignored. The corn industry is very powerful. And corn is used for so many things. Eating can be very risky for us, and what we don't know can kill us.
Luann Chandler:
Mar 13, 2013 at 09:04 AM
Corn is almost impossible to avoid. Even the container used to package the food could be made from a corn product. Corn and peanuts have to be the most difficult to avoid completely any where one eats or shops. Onions are so far the only food causing me a reaction. I feel fortunate, but while many prepared foods and recipes, do not NEED onion added, it often is used anyway, I guess to add taste. And, it's often referred to as "spice" and not onion, which is perfectly legal. Yes, eating can be risky for those of us who suffer from food allergies. I cannot even imagine trying to avoid corn and all it's various forms.
Add a Comment