Eggs provide structure, rise and lift, work as an emulsifer, create tenderness, increase shelf life, and add moisture or color in baked goods. Knowing their function is the key to replacing them. Following are the more traditional egg substitutes. Flaxseed or Chia Seed Adds: moisture, increase shelf life; also adds density Best for: quick breads, brownies, cookies,… Read more »
The recommendations aim to help physicians implement LEAP findings while formal guidelines are still in the works.
There has been a major recall of 9 million pounds of beef and chicken frozen products.
Dr. Scott Sicherer takes on the top practical questions about the LEAP study findings.
After a mistake of eating an unsafe candy, our brave girl acted swiftly to save her own life.
A family of four squeezes into a beachfront suite for their allergy-friendly vacation.
Allergen Where It Hides Alternate Names Eggs baked goods, e.g. cookies, cakes challah and gluten-free bread crackers fat replacers (e.g. Simplesse) meat products with fillers like meatballs or meatloaf nougats, marzipan candy pasta (fresh but also some dried pasta “may contain” eggs) quiche, soufflé salad dressing, creamy dressings sauces, for example, Béarnaise, hollandaise, Newburg, tartar… Read more »
Products from smaller food companies are more likely to contain allergens, whether or not they had an advisory statement, according to a study from the Mount Sinai School of Medicine in New York. Researchers there looked at 400 products to see how the labelling for allergens held up. For example, almost 6 per cent of… Read more »