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Food Allergies

Source: www.health.com
Topic: Foods
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Sort Desciption: The best way to determine if any food is safe is by looking at the labelevery time. The manufacturer could have changed the formula/ingredients since the last time you purchased it. ...

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The best way to determine if any food is safe is by looking at the labelevery time. The manufacturer could have changed the formula/ingredients since the last time you purchased it. But thanks to the Food Allergen Labeling and Consumer Protection Act (FALCPA), any food produced after January 2006 containing one of the eight most frequent food allergens (listed below) will now use the common name for the allergen in the ingredient list. Food Allergy Ingredients to Avoid Hidden Sources casein, sodium caseinate, lactose globulin, albumin arachis oil gluten, bulgur, semolina, starch textured vegetable protein (TVP), natural and artificial flavoring, vegetable starch au gratin foods, mashed potatoes, some margarines, white sauces, salad dressings, deli meat (deli slicers are often used for meat and cheese) some pastas, marshmallows, Tartar sauce, some egg substitutes egg rolls, Chinese and Thai dishes, marzipan almond paste, nougat, some lotions and shampoos, BBQ sauce Worcestershire sauce, Caesar salad, caponata vegetable broth, tofu, tempeh, some cereals, crackers, infant formulas, sausage or deli meats (as a meat extender), canned tuna, peanut butter cereals, couscous, Acker meal, spelt, some ice creams, hot dogs, imitation crabmeat *Sources: Cleveland Clinic Health Information Center; Food Allergy and Anaphylaxis Network (FAAN)

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