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PostPosted: Wed Apr 20, 2005 10:06 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6474
Location: Ottawa
http://www.inspection.gc.ca/english/cor ... ense.shtml
Quote:
Hidden sources and alternative names of foods causing adverse reactions reported in the scientific literature and by Canadian government inspection agencies

Food Alternative Names or Components Hidden Sources
Peanuts
goober nuts* , goober peas* , ground nuts* , mandelonas*, arachis oil
(*These names are not allowed on food labels in Canada)
almond icing (Evans et al., 1988)
deflavoured, reflavoured sold as walnuts, almonds, etc. (Keating et al., 1990)
chili (Yunginger, et al., 1989)
peanut oil (Hoffman and Collins-Williams, 1994)
baby formula (Moneret-Vautrin et al., 1991)
vegetable burger (Donovan and Peters, 1990)
flavouring in dry soup mix (McKenna and Klotz, 1997)
chocolate from Europe , peanut oil in enrichment vitamins added to milk
gravy , egg rolls , hazelnut paste

Almonds, Tree Nuts, Cashews

marzipan, nuts, anacardium nuts, marzipan cake, pesto sauce
coffee grinders used to grind nut-flavoured coffees

Milk
casein, sodium caseinate, lactalbumin, lactoglobulin, whey, curds, lactose, chocolate
casein in wax (fresh fruits and vegetables)
ice cream in sorbet (Bristol, 1992)
lactose in seasoning and lactalbumin as natural flavour (Schwartz, 1992)
casein and whey protein in lactose (Watson et al., 1995)
at substitute from milk (Sampson and Cooke, 1990)
seasoned potato chips (Watson et al., 1995)
milk in "non-dairy" hot dog and bologna (Gern et al., 1991)
milk glaze on bakery products


Eggs
albumin, ovalbumin, ovomucoid,lysozyme
fat substitute from egg (Sampson and Cooke, 1990)
glazes on baked goods, lysozyme in cheese

Soy
lecithin, soy in bread, meat based pizza topping , similibacon
soy protein in soy lecithin and margarine (Porras et al.,1985)
milled corn (Taylor, 1995)
soup stock cubes and Spanish sausage (Vidal et al., 1997)
in bread crumbs, canned tuna (in broth)


Fish
surim, kamaboko, surimi in pizza (O'Neil et al., 1993)
anchovies in Worcestershire sauce


Wheat
spelt, kamu, triticale, falafel, binders and fillers in meat, poultry and fish products
icing sugar, baking powder, paprika, seasonings, wheat germ in black pepper

Sulphites
sulphurous acid, E 223 and E 224 (european appellation)
potassium bisulphite, potassium metabisulphite, sodium bisulphite
sodium metabisulphite, sodium sulphite, sodium dithionite
coconut juice, vinegar, grape juice, wine, glucose, molasses
dried fruits (raisins, papaya, pineapple, etc.)


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PostPosted: Thu Apr 21, 2005 10:21 am 
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Joined: Wed Mar 23, 2005 9:47 am
Posts: 305
Location: Montreal, Canada
That's scarry. You need a translation dictionnary to read the label list because they might use another name to confuse you.


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 Post subject:
PostPosted: Thu Apr 21, 2005 1:03 pm 
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Joined: Tue Apr 12, 2005 9:50 am
Posts: 205
Location: Canada
What of nitrates?
It is in cookies, mustard, meats, white flour.
The meats are ham, bacon, those jerky things my son loves Gross to me though...


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