Allergy Haven   The Web
 

There is no cure for food allergy. Strict avoidance of the allergy-causing food is the only way to prevent a reaction. Managing your child's food in and out of the home is your foundation. Build it with bricks! It is critical to become knowledgeable about the allergen and the many places it can be found. Educate your child and her caregivers on safe and not safe foods.

Features 1. Ingredients to avoid for peanut allergy, treenut allergy, wheat allergy and egg allergy
  2. Food Precautions
  3. Guide to the best allergy-free products
  4. Grocery Shopping Tips
  5. Eating Out Tips
  6. Four star recipes

Ingredients to avoid

Peanut Free Diet
Avoid foods with these ingredients:

  • Beer nuts
  • Cold pressed peanut oil
  • Ground nuts
  • Mixed nuts
  • Nu-nuts flavored nuts
  • Peanuts
  • Peanut butter
  • Peanut flour
  • Peanut oil
  • Baked goods (pastries, cookies, etc.)
  • Candy
  • Nothin' Nutty, Assorted Candies with a "good" rating
  • Chili
  • Chocolate (candies and candy bars)
  • Egg rolls
  • Flavored nuts
  • Hydrolyzed plant protein
  • Hydrolyzed vegetable protein
  • Marinara Sauce
  • Marzipan
  • Nougat
  • Soups
  • These foods may indicate the presence of peanut protein: African, Chinese, Thai, and Indonesian dishes (avoid these restaurants)

    Note: Studies show that most allergic individuals can safely eat peanut oil (not cold pressed peanut oil). Due to cross reactivity, it is best to avoid all tree nuts in addition to all peanut protein products. Source: The Food Allergy Network, www.foodallergy.com

Tree Nut Free Diet
Avoid foods with these ingredients:

  • Almonds
  • Brazil nuts
  • Cashews
  • Chestnuts
  • Filbert/hazelnuts
  • Gianduja (a creamy mixture of chocolate and chopped toasted nuts found in premium or imported chocolate)
  • Hickory nuts
  • Macadamia nuts
  • Marzipan/almond paste
  • Nougat
  • Nu-nuts® artificial nuts
  • Nut butters (almond, cashew)
  • Nut oil
  • Nut paste (almond paste)
  • Pecans (Mashuga nuts)
  • Pine nuts (pinyon nuts)
  • Pistachios
  • Walnuts

    Note: Artificial nuts can be peanuts that have been de-flavored and re-flavored, like pecan or walnut. Filberts are also hazelnuts. Avoid natural extracts such as pure almond extract and use imitation or artificial flavored extracts instead. Tree nuts have been used in many foods including barbeque sauces, cereals, crackers, and ice cream. Source: The Food Allergy Network, www.foodallergy.org

Wheat Free Diet
Avoid foods with these ingredients:

  • Bran
  • Bread crumbs
  • Bulgur
  • Cereal extract
  • Couscous
  • Cracker meal
  • Durum, durum flour
  • Enriched flour
  • Farina
  • Gluten
  • Graham flour
  • High gluten flour
  • High protein flour
  • Seitan
  • Semolina
  • Soft wheat flour
  • Spelt
  • Vital gluten
  • Wheat (bran, germ, gluten, malt, starch)
  • Whole wheat berries
  • Whole wheat flour

These foods may contain wheat products:

  • Gelatinized starch
  • Hydrolyzed vegetable protein
  • Modified food starch
  • Modified starch
  • Natural flavoring
  • Soy sauce
  • Starch
  • Vegetable gum
  • Vegetable starch

Foods that do not contain wheat products:

  • Fresh canned and frozen fruits and vegetables without sauces, batters, or thickeners
  • Fresh meats, poultry, fish and eggs
  • Dairy products
  • Grains and flours (rye, rice, oats, barley, buckwheat, soy, corn potato, amaranth)
  • Legumes
  • Gelatin, pudding, unflavored potato and corn chips, popcorn, ice cream and rice cakes

Tips:
Flour exchange: 1 cup wheat
     = 1 cup oat flour
     = 1 1/4 cup rye flour
     = 5/8 cup potato starch flour
     = 7/8 cup rice flour
     = 1/2 cup barley flour
     = 3/4 cup corn meal coarse

Thickening exchange: 1tbsp wheat flour
     = 1/2 tbsp cornstarch
     = 1/2 tbsp potato starch flour
     = 2 tsp quick tapioca

Crush corn cereal (Corn Flakes®) to make “bread crumbs”

Source: The Food Allergy Network, www.foodallergy.org

Egg Free Diet
Avoid foods with these ingredients:

  • Albumin
  • Egg (white, yolk, dried, powdered, solids)
  • Egg substitutes
  • Eggnog
  • Globulin
  • Livetin
  • Lysozyme (used in Europe)
  • Mayonnaise
  • Meringue
  • Ovalbumin
  • Ovomucin
  • Ovomucoid
  • Ovovitelin
  • Simplesse®

Note: A shiny glaze or yellow baked goods usually indicate the presence of eggs

Foods that DO NOT contain egg products:

  • Fruits and vegetables (without sauces, dressings, batters)
  • Crackers, potato chips, cereal, pretzels
  • Grains, beans, peas, nuts, breads, rolls, English muffins
  • Dairy products-milk, yogurt, cheese

Tips:
To use egg substitutes for cooking, you can substitute one of the following per egg in the recipe:
     = 1 tsp baking powder, 1 tbsp liquid, 1 tbsp vinegar
     = 1 tsp yeast dissolved in 1/4 cup warm water
     = 1 tbsp of apricot puree
     = 1 1/2 tbsp water, 1 1/2 tbsp oil, 1 tsp baking powder
     = 1 packet plain gelatin, 2 tbsp warm water. Do not mix until ready to use.

Source: The Food Allergy Network, www.foodallergy.org