For example, for a tree nut allergy: Ground nuts added to a muffin batter or a breading mix may go unnoticed. Even a bottle of gourmet barbecue sauce may have nuts! For a fish allergy: Bottled fish sauce in a stir-fry, Worcestershire sauce, or salad dressing could be an undetected problem. Anchovies flavor some Italian foods, such as caponata. For an egg allergy: Sometimes eggs are used to hold meatballs and fish croquettes together. For a soy allergy: Soy flours and soy protein are used in increasingly more baked goods and other prepared foods.
For a milk allergy: Milk protein is in many brands of tuna. Currently many foods labeled as "nondairy" have casein, a milk derivative. Meat may have casein as a binder.
become second nature. Find a cookbook or online source of allergen-free recipes. You may need to experiment to find substitutions that work.
• Be careful with cooking and serving to avoid any cross-contact between the food allergen and foods prepared without the allergenic ingredient. See "Allergen-Free: Sharpen Your Cooking Skills " on page 539. The same rule applies elsewhere—for example, for a milk allergy, avoid deli meats since cheese and meat may be cut with the same slicer.
Eating Allergen-Free away from Home
For food allergy sufferers, eating away from home can be the greatest challenge. You're not in control of the ingredients or the food preparation:
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The human body And Todays chemical infested world. Here is a news flash You are not allergic to pollen, pet dander, or whatever it is that makes your body revolt Rather, your body just can not handle that one thing, what ever it is, anymore, due to the massive barrage of toxic chemicals you and everyone else are ingesting every single day.