Treating a True Food Allergy

101 Toxic Food Ingredients

101 Toxic Food Ingredients

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What's the treatment once you're diagnosed with a true food allergy? Avoid the offending food!

Although this list is not a substitute for consulting a registered dietitian, it can provide a pretty good idea of which food ingredients to avoid after you've been diagnosed with one of the following food allergies:

  • Cow's milk—Check labels carefully and avoid all foods with the following ingredients: milk, yogurt, cheese, cottage cheese, custard, casein, whey, ghee, milk solids, curds, sodium caseinate, lactoglobulin, lactalbumin, milk chocolate, buttermilk, cream, sour cream, and butter.
  • Wheat—Avoid all foods with the following ingredients: wheat, wheat germ, allpurpose flour, duram flour, cracker meal, couscous, bulgur, whole wheat berries,

Food for Thought_

For further information and a free newsletter on food allergies, send a self-addressed stamped envelope to:

The Food Allergy and Anaphylaxis (FAAN) 10400 Eaton Place, Suite 107 Fairfax, VA 22030 1-800-929-4040

cake flour, gluten flour, pastry flour, graham flour, semolina, bran, cereal or malt extract, modified food starch, farina, and graham.

Corn—Avoid all foods with the following ingredients: fresh, canned, or frozen corn (regular and creamed), hominy, corn grits, maize, cornmeal, corn flour, corn sugar, baking powder, corn syrup, cornstarch, modified food starch, dextrin, malto-dextrins, dextrose, fructose, lactic acid, corn alcohol, vegetable gums, sorbitol, vinegar, and popcorn.

Soy—Avoid all foods with the following ingredients: soy, lecithin, tofu, textured vegetable protein (TVP), tempeh, modified food starch, soy miso, soy sauce, teriyaki sauce, and soybean flour.

Nuts—Folks who are allergic to peanuts and other types of nuts not only have to avoid the obvious plain nuts and nut butters, but also need to be on the lookout for "hidden" nuts tossed into baked goods, vegetarian dishes, candies, cereals, salads, and chicken stir-fry meals.

Eggs—Avoid all foods that indicate the presence of an egg by listing any of the following ingredients: powdered or dry egg, egg white, dried egg yolk, egg substi tute, eggnog, albumin, ovalbumin, ovo-


Some people are diagnosed with allergies to food additives such as sulfites (food preservatives), tartrazine (food colorings), and MSG (flavor enhancer) and therefore must check ingredient labels with extreme care and ask a lot of questions when dining out.

mucin, ovomucoid, vitellin, ovovitellin, livetin, globulin, and ovoglobulin egg albumin.

Shellfish—Avoid all shrimp, lobster, prawn, crab, crawfish, crayfish, clams, oysters, scallops, snails, octopus, squid, mussels, and geoducks.

Food for Thought_

For a complete resource of specialty foods (wheat-free, egg-free, soy-free, dairy-free, corn-free, nut-free, rice-free), call Miss Roben's at 1-800-891-0083, or visit the website at

Some people have such severe food allergies that they can even exhibit symptoms from the following:

  • Kissing the lips of someone who has eaten the offending food
  • Just smelling and inhaling the offending food while it cooks
  • Coming into contact with utensils that have touched the offending food—make certain that food companies do not have cross-contamination from product to product

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