Allergen Where It Hides Alternate Names Peanuts chocolate/candy bars-barbecue sauces Asian-style dipping sauces (particularly Szechuan) curry sauces egg rolls, spring rolls trail mixes Ice cream (peanut butter flavor or “Reese’s” ice cream) Certain body-care products and makeups use peanut derivatives or peanut oil dog food or biscuits non food: bird seed, bird feeder, ant traps […]
My daughter Geneva is now in her teens, but back when she was a peanut-allergic kid in her prime trick-or-treat years, Halloween presented a tricky challenge. How were we to wrestle her hard-earned nutty goodies away without a pitched battle? Somehow, our heartfelt “it’s for your own good” speech was always lost on her, and […]
Media Release October 19, 2010 from the Johns Hopkins Children’s Center An estimated 2.5 percent of Americans – 7.5 million people – have at least one food allergy and young black children with asthma appear to be at the highest risk, according to findings from what is believed to be the largest food allergy study […]
Nearly three in 100 Americans have
at least one food allergy, according to a new food allergy population study. The biggest demographic for food allergy? African American kids.
Background When you have food allergies, reading packaged goods labels becomes a way of life. But recognizing if your allergen is in the product isn’t always easy. Sometimes allergens can be hidden (e.g. as “natural flavours” or “spices” or “hydrolized protein”) or referred to in consumer-unfriendly scientific names. In Canada, the allergy and celiac communities […]
The following is a news release from our friends at Niagara Anaphylaxis Support and Knowledge (NASK). Motion M-546 Let’s join together, and ask the federal government to develop a strategic plan to decrease the risks for Canadians living with anaphylaxis, and to educate the public. Write and visit your MP. Spread this message to your […]
There is no cure for allergies to fish or shellfish, so people who develop allergies to seafood must avoid even small traces of the foods that cause them to react.