Any
information published on this website is not intended as a substitute
for informed medical advice and you should not take any action before
consulting with your allergist or your personal health care provider.
Everyone
has their own comfort zone. Everyone has different allergens. As
always, read all labels, and contact the manufacturer. This is just a
starting place. Ingredients and manufacturing practices do change
without notice or warning. A product which was checked today may not be
safe tomorrow,despite the same packaging. Different sizes and packages
of the same product have been known to contain different ingredients.
You will make the final choice if a product is safe for you and your
family.
Food Label Reading
The following are some terms I have come across when label reading. It is not inclusive, but it is a great start.
The following are some terms I have come across when label reading. It is not inclusive, but it is a great start.
dairy
butter
butter flavor
buttermilk
casein
casein hydrosylate
cheese
cream
ghee
lact-
lactate *(unless specified as not derived from dairy)*
lactic acid *(unless specified as not derived from dairy)*
lactic acid starter culture *(unless specified as not derived from dairy)*
lactulose
lactylate *(unless specified as not derived from dairy)*
milk
milkfat
whey
yogurt
*Beware that even items labeled dairy free, are not necessarily
egg
albumin
egg
egg white
egg yolk
lechitin (maybe, but find out if egg derived)
mayonnaise
meringue
*keep in mind that white and yolk are extremely difficult, near impossible to seperate
nuts/peanuts
arachis=peanut
hydrolyzed vegetable protein (occassionally peanut derived)
nut
peanut oil
mandelona
nut butter
nut flour
any nut oil
nutmeat
nut extract
peanut
peanut butter
pesto
satay
*Be cautious of particular cuisines such as Asian (Indian, Chinese, Thai)
*Baked goods are very difficult to find minus the risk of cross contamination
*Become familiar with common names of varieties of nuts:
almonds, brazil , cashew, chestnut, filbert, hazelnut, hickory, macademia, pecan, pine nuts, pistachio, praline, walnut)
fish/shellfish
fish
seafood flavoring
*most fish and shellfish carry high risk of cross contamination with each other
*become familiar with the names of different fish and shellfish(including but not limited to: clams,crab,crawfish,flounder, lobster,mollusk,mussels, octopus,oyster,prawns,salmon, scallops, shrimp, snail ,squid, tuna)
soy
edamame
miso
soy bean
soy flour
soy nut
soy milk
soy protein
soy sauce
tofu
wheat
bran
bread
bread crumb
cereal
cracker meal
durum
farina
flour
gluten
matzo
semolina
wheat
wheat grass
wheat berries
If you would like to see terminology added to the list, follow this link , provide the information, and indicate if you would like your name next to the term if added to the list!
butter flavor
buttermilk
casein
casein hydrosylate
cheese
cream
ghee
lact-
lactate *(unless specified as not derived from dairy)*
lactic acid *(unless specified as not derived from dairy)*
lactic acid starter culture *(unless specified as not derived from dairy)*
lactulose
lactylate *(unless specified as not derived from dairy)*
milk
milkfat
whey
yogurt
*Beware that even items labeled dairy free, are not necessarily
egg
albumin
egg
egg white
egg yolk
lechitin (maybe, but find out if egg derived)
mayonnaise
meringue
*keep in mind that white and yolk are extremely difficult, near impossible to seperate
nuts/peanuts
arachis=peanut
hydrolyzed vegetable protein (occassionally peanut derived)
nut
peanut oil
mandelona
nut butter
nut flour
any nut oil
nutmeat
nut extract
peanut
peanut butter
pesto
satay
*Be cautious of particular cuisines such as Asian (Indian, Chinese, Thai)
*Baked goods are very difficult to find minus the risk of cross contamination
*Become familiar with common names of varieties of nuts:
almonds, brazil , cashew, chestnut, filbert, hazelnut, hickory, macademia, pecan, pine nuts, pistachio, praline, walnut)
fish/shellfish
fish
seafood flavoring
*most fish and shellfish carry high risk of cross contamination with each other
*become familiar with the names of different fish and shellfish(including but not limited to: clams,crab,crawfish,flounder, lobster,mollusk,mussels, octopus,oyster,prawns,salmon, scallops, shrimp, snail ,squid, tuna)
soy
edamame
miso
soy bean
soy flour
soy nut
soy milk
soy protein
soy sauce
tofu
wheat
bran
bread
bread crumb
cereal
cracker meal
durum
farina
flour
gluten
matzo
semolina
wheat
wheat grass
wheat berries
If you would like to see terminology added to the list, follow this link , provide the information, and indicate if you would like your name next to the term if added to the list!
