Hear a Message for Food Allergy Parents From Our Cooking Club President

Category: Just for Parents

Written by Cilie Yack

Learn About the Founding of this Cooking Club for Kids

I am the founder of Cilie Yack's Sous Club, an allergy support group for kids with food allergies. Our club is based on a fictional cartoon character who suffers from celiac disease and a food allergy. His story is meant to inspire any child with food allergies or celiac to gain confidence, skills, and to help them foster supporting friendships. I'd like to offer this personal message for food allergy families.

My heart has carried this deep desire to be part of a special cooking club for kids suffering from food allergies ever since my oldest child was diagnosed in 2007 with a chronic multifocal tic disorder and eventually celiac disease. After a food allergy test revealed the need to eliminated 15 foods from his diet I became completely overwhelmed with our situation. At that time I knew very little about his condition or how to manage it. The diagnosis of multiple food allergies or multiple food intolerances is overwhelming. And I felt tremendously isolated and alone, despite having met many food allergy families online and even a few living in neighborhoods not far from ours. I tried joining some support groups with my son, but the distance we needed to travel made it difficult to commit to functions with regularity.

How to Get Started with Cilie Yack's Sous Club for Kids

Category: Just for Parents

Written by Cilie Yack

Want to Organize your own Cooking Club for Kids with Food Allergies?

Was your child recently diagnosed with celiac disease, multiple food allergies, food intolerances, Crohn's disease, or diabetes? Then you know all too well how difficult it is to navigate and manage our food-filled world safely with him or her.

There are many fine local support groups that focus on providing parental support, research, and valuable safety information for parents and caregivers of kids on special diets. We are also interested in support, research, and safety information. But our club is a little different. You see, the entire focus of Cilie Yack's Sous Club is on kid-centered activities, allergy education, and support. Spend some time on our website. You will see that it is written specifically for kids. Look at our news articles (food facts), our research articles, our food allergy recipes, and our fun food crafts. It is all written for kids, in simple language and with images, cartoon characters, and subjects that are meant to engage, entertain, and educate them. But a website by itself is not going to engage a child with food allergies in the way that our organization has envisioned it should. That's where you, the parent, come in. Let me explain further.

Need a Food Allergy Shopping Guide?

Category: Just for Parents

Written by Cilie Yack

Use This Food Allergy Shopping Guide for Top 8 Allergens, Gluten, and Corn

The food allergy information provided in this food allergy shopping guide will give families with detailed shopping help for safe food shopping. Our intention is to provide a comprehensive resource for food allergy families. This document is best when used while shopping for safe foods. You can print out the information you need from our food allergy shopping guide and take it with you when you shop. We have also provided several linked resources in our food allergy shopping guide, making it a great page to bookmark on your mobile device or tablet. View the document while you are shopping and reading labels.

Our food allergy shopping guide is a well researched list of common food ingredients and derivatives. Many food allergy experts took the time to add to this list, review it, and point out errors and omissions.

Our list is by no means a complete list, but it is the most extensive one you will find to date anywhere online. You are free to use our food allergy guidebook for your personal use and to freely share with other food allergy families. Reprints of our food allergy guidebook are prohibited unless approved by our club in writing.

Use the list as your personal food allergy shopping guide when purchasing foods for the club. It is also a great learning tool for allergy families just starting out.

Please take Precautions if you have a Corn Allergy!

The Food Allergy Labeling Law of 2004 does not include corn or meat products. The Food Allergen Labeling and Consumer Protection Law of 2004 prohibits the use of ingredients containing the top eight allergens without specific allergen labeling on product packages. But this law does not apply to meats or to products containing corn derivatives.

Be an Educated Food Allergy Consumer

Please be aware that new patents on food processing and manufacturing are constantly being filed. This means that formulas on prepackaged foods are subject to change at any time. The same product you are used to buying may have new ingredients or a more economical patented process that will make it suddenly unsafe for your child. Laws are there to protect food allergic children. So read the labels every time you buy.

There may be additional derivatives since this Food Allergy Shopping Guide was first published. Please use the comment section to bring anything to our attention. When we all work together we can accomplish more.

HELP US PAY THE BILLS!

Please contact the manufacturer to verify a food is allergen free if you have any doubt or suspicions.

And visit our Helpful Food Allergy Links page to view links to food manufacturers, recipe sites, and support groups for celiac and food allergy families.

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Fast Food Allergy Facts

Use the following information as a guide when you shop. Most products are labeled with allergen information in bold face after the ingredient listing on their package. Products containing corn do not have to list corn as an ingredient, so there is the possibility of hidden corn in many, many products. Fortunately, manufacturers in the allergy community are aware of this problem. Many of them will label corn as an ingredient even though the law doesn’t tell them they have to because consumers are demanding it.

It is rare instance, but also possible, that a manufacturer will incorrectly label a product as allergy free when it is not due to gross negligence. In these cases the government will step in and fine the company and possibly force them to remove allergen friendly labels from their products. Thankfully, in the past several years there have only been a handful of companies guilty of this practice. Often times they are local companies that produce ‘home-baked’ goods for consumers using either cross-contaminated equipment or even ingredients that contain the allergen.

There have also been rare cases when allergic reactions have occurred on properly labeled foods, and investigations have uncovered contaminated source products purchased by the manufacturer to produce the allergen-free food. So the underlying culprit in an accidental ingestion of a hidden allergen can be: an uneducated shopper who purchases a properly labeled package that contains an allergen, a negligent and uninformed manufacturer (ie: local bakery in your neighborhood) that doesn’t follow allergy safety guidelines, or a supplier that has not properly tested their product to make sure it hasn’t gotten cross contaminated with other allergens in their processing facility. Read the FDA's statement on the problem of cross contact and manufacturing.

Use this Guidebook as a shopping companion. When you are unsure or in doubt, call the manufacturer’s phone number on the label of the product you’d like to buy. Consult online allergy forums and local area support groups for additional information about products, too.

Please keep these things in mind as you shop for safe foods for your club and family.

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PEANUT ALLERGY

A list for the newly diagnosed

A peanut allergy is not likely to be outgrown and the number of children with peanut allergies has tripled since 1997. Only about 20% of kids with peanut allergies will eventually outgrow them. Kids with peanut allergies are very sensitive and have pretty severe reactions because the peanut protein is stable and does not change when it is cooked or baked.

So kids will have reactions to the smallest amount of peanut protein they are exposed to. They can react after breathing in tiny particles in the air or touching a railing that was touched by a child who recently ate a peanut butter and jelly sandwich.

Peanut allergy is not the same as a tree nut allergy because technically, peanuts are not really nuts. They are actually a legume. They grow on roots under the soil. Peanuts are more related to soybeans than they are to almonds and walnuts.

Kids with peanut allergies can have mild reactions that simply cause hives. But it is also a potentially serious or deadly allergy.

Peanuts are the most common cause of anaphylactic reactions in people. They also account for the highest number of allergy related deaths in America.

The Food Allergy and Anaphylaxis Network (FAAN), cites a study that says peanut allergies are on the rise and have doubled in children over the last decade.

 Peanuts are found in foods like:

breakfast cereals
protein bars
chili sauces
hot sauces
pesto
gravy
mole sauce
salad dressings
boxed salads in deli
puddings
nut butters (unless made in a dedicated facility)
any baked goods, foods in a bakery that do not contain peanuts are cross- contaminated with nuts if it is not a nut-free facility.
hot chocolate
candy bars, chocolate chips (if they are not made in a dedicated facility they will have traces of peanut).
ice cream
egg rolls
potato pancakes
pet food
specialty pizzas
all ethnic foods, especially Mexican and Asian dishes
vegetarian dishes with meat substitutes
glazes
marinades
granola
rice cakes
carmel corn
nougat
candies
satay sauce
crackers
veggie burgers
marzipan

Important Issues with Peanuts:

Alternative nut butters like soy nut butter or sunflower seed butter can be produced on equipment shared with other tree nuts or peanuts, commonly called, "shared equipment" on product labelling. Contact the manufacturer before purchasing these products.
Ice cream parlors should be avoided because the employees use the same scoop when they move from their non-peanut flavor to their peanut containing flavor.
Sometimes, foods that say they contain almonds or other tree nuts really contain peanuts instead.
Peanuts are also called ground nuts, beer nuts, or monkey nuts.
Younger brothers and sisters of children allergic to peanuts are at an increased risk for allergy to peanuts.
Traces of peanut are often found in chocolate candy.

Peanut Containing Ingredients to Avoid:

peanut
peanut butter
peanut starch
peanut flour
cold-pressed peanut oil
expeller-pressed peanut oil
mixed nuts
crushed nuts
beer nuts
artificial nuts
hydrolyzed plant protein
hydrolyzed vegetable protein (may or may not contain peanut)
vegetable oil (if source isn't specified)
natural flavoring (depending on the food, may contain peanut protein)
peanutamide
advisory statements like "may contain traces of peanut"
Arachis oil (another name for peanut oil)
Defatted peanuts
Egg rolls
High-protein food
Marzipan
Nougat
Peanut flakes
Peanut meal
Peanut soup

Ingredients that may contain Peanuts:

Lecithin (can also come from soy, animal byproducts, corn, and eggs)
Pie crusts
Salad dressings
sauces
Sunflower seeds (through cross contamination)
Candy

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TREE NUT ALLERGY

A list for the newly diagnosed

One of the most common food allergies in kids and adults is tree nuts. Like peanuts, tree nuts tend to cause pretty serious allergic reactions, even if a child is exposed to only a very small amount.  Anaphylactic reactions are possible and children with a serious tree nut allergy should have an EpiPen available in case of an emergency. This has proven to be a life long allergy. Studies have shown that less than 10% of nut allergy suffering children will outgrow their allergy. Just like the peanut allergy, doctors have also noticed that tree nut allergies are on the rise over the last decade. In 1997 only 0.2% of children were reported having tree nut allergies and by 2008 the number had increased significantly to 1.1%  

There is a high likelihood that a child who reacts from one kind of tree nut will react to another kind. For this reason physicians and allergists recommend children and adults who react to a certain kind of nut avoid all nuts. There is also a high chance of cross-contamination too, because factories use a wide variety of nuts and they can’t guarantee that their equipment is 100% safe even after they have cleaned it really well. Dr. Scott H. Sicherer of Mount Sinai School of Medicine in New York, N.Y., did a study that shows there is a up to a 60% chance that a child with a peanut allergy will eventually develop a tree nut allergy.
Walnuts and cashews cause the most severe tree nut reactions. Walnuts are known to cross react strongly with pecans, however, and cashews react strongly with pistachios. This is another reason why experts urge patients who only test positive for one nut to avoid all nuts as a precaution.

Examples of Tree Nut varieties:

Almond
Beechnut
Brazil nut
Bush nut
Butternut *not to be mistaken for butternut squash, which is not a tree nut
Cashew
Chestnut
Filbert
Ginko nut
Hazelnut
Hickory nut
Lichee nut
Macadamia nut
Nangai nut
Pecan
Pine nut
Pistachio
Shea nut
Walnut

Tree Nuts are found in foods like:

Baked goods (cakes, cereal bars, cookies, doughnuts, energy/granola bars,  muffins, pastries and more)
Baking mixes (cornbread, pancake, waffle, biscuit, cake, cookie, etc.)
Barbecue sauce
Breading for chicken
Candy (all types)
Coffee (some commercially bagged ground and whole bean coffee, also self-serve bins are usually cross-contaminated)
Crackers
Fish dishes
Fried foods (at restaurants you need to check if the fryer is shared)
Gianduja (creamy chocolate with chopped up toasted nuts)
Ginko Biloba
Honey
Ice cream, frozen desserts, frozen yogurts, sundae toppings
Imitation or artificially flavored extracts
Mandelonas (peanuts soaked in almond flavoring)
Mortadella (may contain pistachios)
Meat-free burgers
Pancakes
Pasta
Pie crust
Salads and salad dressing
Shampoos
Suntan lotion

Important issues with Tree Nuts:

Children allergic to just one tree nut should avoid peanuts and all other tree nuts. There is a high likelihood of cross-contamination at manufacturing plants. Also, there is a good chance a child allergic to one kind of nut will be allergic to other types too.

Tree nuts are in many unexpected foods. They are used for flavor and as a thickening agent. Always call the manufacturer when you question whether or not a product is safe to eat. If you are unsure, avoid the food completely.

Tree nuts are also a common ingredient in personal hygiene products. Check and double check your favorite brands to be safe.

Nutmeg is not made from nuts and is safe for people with nut allergies.

Foods like water chestnuts, coconuts, palm oil, and tropical oils do not need to be avoided by nut allergic people unless they are also allergic to these foods.

Seeds like sesame, sunflower, poppy, mustard, safflower, and canola do not need to be avoided unless you are also allergic to these foods.

Ingredients that contain Tree Nuts:

Almond
Almond paste
Artificial nuts
Beech nut
Brazil nut
Bush nut
Butternut *not to be mistaken for butternut squash, which is not a tree nut
Caponata  
Cashew  
Chestnut
Chinquapin
Filbert
Gianduja
Ginko nut
Ginkgo biloba
Hazelnut
Heartnut,
Hickory nut
Indian nut
Lichee nut
Lychee nut
Macadamia nut
Madelonas
Marzipan
Mashuga nuts
Nangai nuts
Natural and artificial flavoring
Natural nut extract (for example, almond extract)
Nougat
Nu-Nuts®
Nut butters (e.g., Almond butter, Hazelnut butter, Brazil nut butter, Macadamia nut butter, Pistachio nut butter, Shea nut butter, Karike butter, as well as other nut butters)
Nut meal
Nutella ®
Nutmeat
Nut oil (e.g., Walnut oil as well as other nut oils)
Nut paste Nut pieces
Pecan
Pesto
Pigñolia
Pili nut
Pine nut
Pine nut (Indian, piñon, pinyon, pigndi, pigñolia, pignon nuts)
Pinon nut
Piñon or Piñon nut
Pistachio
Pralines  
Shea nut
Sheanut
Walnut

Ingredients that may contain Tree Nuts:

Natural and Artificial flavoring
Mortadella

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EGG ALLERGY

A list for the newly diagnosed

Egg allergies are pretty common, especially in babies, toddlers and preschool aged kids. Some studies claim that about 66% of kids can outgrow their egg allergy by the time they are 7. 

Both the yolks and the whites of eggs are made of proteins that can cause allergic reactions. It is possible for a child to be allergic to the egg yolk and not the white, but the whites cause more reactions than the yolks. In some rare instances egg allergies can develop in someone older. 

Most people who are allergic react to the proteins in egg whites, but some can't tolerate proteins in the yolk. Allergic reactions to eggs can occur minutes or hours after eating them. Most reactions only last about 24 hours.

Although it is rare, there is a small percentage of egg allergic people who will have a serious anaphylactic reaction to an egg exposure.

Finally, those allergic to eggs are advised not to get an annual flu shot because the flu shot is cultured with egg ingredients. MMR vaccine also uses eggs, however there is a disagreement among experts as to whether or not the MMR is safe for those with egg allergies. Use your own discretion.

 

Eggs are found in foods like:

Bavarian creams
Bearnaise sauce
Breaded foods (some)
Caesar salad dressing
Cake
Candy (some)
Cappuccino-style drinks
Cookies (especially chocolate chip)
Crackers
Creamed foods
Cream pies
Cream fillings in pastries, cookies, bakery goods
Crepes
Custard
Doughnuts
Egg rolls
Eggnog
Egg noodles
Fried foods (can have cross-contamination in a restaurant fryer)
French toast
Frosting
Hollandaise sauce
Ice cream

Imitation crab meat
Jelly beans brushed with egg whites
Malted Beverages and Candies
Marshmallows
Mayonnaise
Meat cooked in batter (chicken nuggets, fish sticks, etc...)
Meringue
Muffins
Newburgh sauce
Ovaltine
Pancakes
Pie crust
Pretzels
Pudding
Root beer
Sherbet
Simplesse (fat substitute)
Soufflés
Tartar sauce
Waffles
Whips
Wine (some brands)

Important issues with Eggs:

Eggs are in many unexpected foods. They are used as a binder and clarifying agent. Always call the manufacturer when you question whether or not a product is safe to eat. If you are unsure, avoid the food completely.
Egg protein is found in many products that you would not normally expect. Egg whites and shells are used as clarifying agents in soup stocks, wine, alcoholic drinks, coffee drinks, and consommés. Check the labels and when in doubt, avoid the food completely.

Ingredients that contain Eggs:

Albumin
Apo Vitellenin (from the egg yolk of a chicken)
Avidin
Baking powder containing egg white or egg albumin
Bernaise sauce
Dried eggs
Eggnog
Eggs
Egg powder
Egg substitutes
Egg whites
Egg yolks
Egg solids
Flavoprotein
Globulin
Imitation egg product
Livetin
Lysozyme
Mayonnaise
Meringue
Ovalbumin
Ovoglobulin
Ovoglycoprotein
Ovomucin
Ovomucoid
Ovotranferrin
Ovovitella
Ovovitellin
Ovumuxoid
Phosvitin
Powdered Egg
Silica albuminate
Simplesse
Surimi (used in imitation seafood)
Vitellan

Ingredients that may contain Eggs:

noodles
Lecithin (can also come from soy, animal byproducts, corn, and peanuts)
protein bars
protein drinks
protein powders

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FISH ALLERGY

A list for the newly diagnosed

Fish Allergies are very common in countries where a lot of fish is eaten. About 20% of people worldwide are allergic to fish. In America about 7 million people report having allergies to fish. Fish allergies are lifelong. It is very unlikely a person will outgrow it. Most people with fish allergies don’t develop them until they are older, and 40% of them are adults when they have their first reaction. The protein in the flesh of the fish is the trigger for allergic people, but all parts of the fish are contaminated. Even fish oil and fish gelatin are harmful to a person allergic to fish. It is possible to be allergic to only one type of fish. But most people with fish allergies are allergic to many varieties of fish. This is because the proteins of one are similar to the proteins of other kinds of fish. For example, mackerel, haddock, cod, hake, and whiting all have similar proteins. In general raw fish causes more of an allergic reaction than cooked fish, because heating the fish alters the protein structure. But this is not always true. Very sensitive people cannot even be in a room where fish is being cooked because it will trigger an asthma attack. Reactions to fish allergies can be immediate or can be delayed up to 24 hours after exposure. Fish is known to cause dangerous anaphylactic reactions in highly sensitive people, especially bass, cod, halibut, herring, orange roughy, pollack, salmon, sardines, snapper, swordfish, trout, and tuna. It should be noted that carrageen is a marine algae and not a fish, and is considered safe for fish allergic people. Sometimes people have what seems like an allergic reaction to fish, but they are actually reacting to eating a spoiled fish. They get swelling, hives, asthmatic symptoms. A spoiled fish contains histamine in its tissues. If a person eats fish regularly and doesn’t have a reaction normally this could be the reason.

Fish is found in foods like:

Barbecue sauce (some are made from Worcestershire)
Bouillabaisse
Caponata, a Sicilian eggplant relish
Imitation fish or shellfish
Kedgeree
Meatloaf
Salad dressing
Surimi
Worcestershire sauce

Important issues with Fish:

Dining out in a restaurant can be quite dangerous if the staff are not properly trained to tag, prepare, and deliver your food safely.
Ask restaurant staff if they use the same fryer to cook fish as they do other items like french fries.

Common ingredients containing Fish:

(This is not a comprehensive list)
anchovies
bass
cod
halibut
herring
menhaden
orange roughy
pollack
salmon
sardines
snapper
swordfish
trout
tuna

Ingredients that may contain Fish:

Bouillabaisse
Caesar salad dressing
Camponata
Caviar
Cioppino
Ceviche (fish or shellfish ‘cooked’ in citrus marinade)
Fumet (fish stock)
Gelatin (it is usually made from pigskins, cattle bones, and cattle hides. A very small percentage used today is from fish bones and skins.)
Nam pla (Thai fish sauce)
Omega-3 supplements (only use flaxseed varieties)
Pissaladière
Surimi (used in imitation crab meat)
Vitamin D-3 (is derived from lanolin (sheep) or fish.) Be sure to check your milk brands fortified with D-3.
Worcestershire sauce

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SHELLFISH ALLERGY

A list for the newly diagnosed

Nearly 60% of shellfish allergy sufferers are adults.  It is an allergy that often doesn’t manifest until adulthood, too.

Shellfish can cause dangerous anaphylactic reactions to highly sensitive people.
Like some of the other top allergens, those with severe immediate reactions to shellfish are often required to carry an EpiPen in case of an accidental exposure.

There are two classes of shellfish that cause allergies: mollusks and crustaceans. Clams, mussels, and oysters are examples of mollusks and shrimp, lobster and crabs are examples of crustaceans. These two groups are not biologically related but people that have an allergic reaction to one generally have a reaction to the other kind too. So, many people who are allergic to any shellfish are advised to avoid all shellfish. The protein that experts believe causes shellfish allergies is called tropomyosin. It is also present in dust mites and cockroaches.  Jewish kosher law forbids the eating of shellfish. Allergy sufferers may be able to find suitable products free from cross-contamination from kosher manufacturers.

Shellfish are found in foods like:

Asian sauces (ask restaurant staff, if in store, check labels).
Calamari
Callaloo
Ceviche
Cioppino
Clam chowder
Curanto
Fruits de mer
Jambalaya
Lobster bisque
Paella
Roe
Sashimi
Shrimp cocktail
She-crab soup
Sliced fish soup
Sushi

Important issues with Shellfish:

Surimi is a processed fish product that is a main ingredient in imitation crab or shrimp products. It is made from white fish (usually pollock or hake, but can be cod, swordfish, tilapia, even shark). Surimi may or may not contain shellfish. Call the manufacturer with your concerns before consuming surimi. Surimi is produced in many countries and processing practices vary. Processing equipment that also processes shellfish on the same lines will be cross contaminated.

Shellfish protein can be released in cooking steam so those with shellfish allergies should not be exposed to boiling shellfish.
It is also advisable to avoid all kinds of shellfish once you have reacted to one kind. The chances of reacting to another kind of shellfish are very high.

Glucosamine, a dietary supplement, is usually made from the shells of crustaceans. The proteins that cause shellfish allergies are not found in the shells. Recent studies have shown that glucosamine is safe for people with shellfish allergies, but if you are concerned, buy vegetarian glucosamine.

Omega-3 supplements are generally made from seafood. The most common source is cod liver oil, but check ingredients on the label before you take them.

Do not eat at a seafood restaurant if you have a fish or shellfish allergy. Ordering non-seafood items in a seafood restaurant is dangerous due to cross-contamination.

According to the Mayo Clinic, octopus and squid are also considered shellfish and should be avoided.

Ingredients that contain Shellfish:

Clams
Oysters
Mussels
Abalone
Scallops
Cockles
Quahogs
Squid (Calamari)
Octopus
Whelks
Snails (Escargot)
Limpets
Shrimp
Lobster
Crawfish (Crayfish or Crawdads)
Prawns
Crab
Langoustines
Sea Urchins

Ingredients that may contain Shellfish:

 Glucosamine

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WHEAT ALLERGY

A list for the newly diagnosed

No one ever suspects they are allergic to wheat, at least not according to most studies, but it is has proven to be one of the most common food intolerances.

Less than 1/2% of the total population is allergic to wheat but more than 15% have wheat intolerance (some studies put the number even higher).

Wheat allergy sufferers have a sudden reaction to wheat.

They may cough, have an asthma attack, show breathing difficulties, develop a skin rash like hives or eczema, and possibly vomit.

Please Note:Those who have symptoms of intolerance to wheat and not a wheat allergy- It is VERY likely you have gluten intolerance. Please read the gluten intolerance section.

Wheat intolerance is commonly diagnosed in children and it is quite different than an allergic response.

Less than 6% of children suffer from a true wheat allergy. Wheat intolerance, on the other hand, usually produces symptoms that arise hours and possibly days after an exposure.

Children develop digestive problems like uncomfortable bloating, headaches, fatigue, and stomach problems. If you have symptoms of wheat intolerance it is advisable to test for gluten intolerance too.

A wheat free diet is not enough for someone with intolerance symptoms because they are probably reacting to the protein in wheat and similar proteins are found in a handful other grains as well and the affected child will continue to have symptoms with exposures to those grains.

Wheat is found in foods like:

Ale
Baked Goods
Baking Mixes
Beer
Biscuits
Bouillon Cubes
Bourbon
Breaded Foods
Bran
Bulgur
Cakes
Cereals
Chowders
Couscous
Crackers
Doughnuts
Durum
Enriched Flour
Farina
Flour
Frozen Entrees
Gin
Gravies
Hot Dogs
Ice Cream
Ice Cream Cones
Imitation Crab Meat

Kamut
Licorice
Luncheon Meats
Malted Products
Macaroni
Matzos
Mayonnaise
Pancakes
Pasta Popovers
Pretzels
Processed Meats
Puddings
Rémoulade
Salad Dressing
Sauce mixes
Semolina
Snack Foods
Soup Mixes
Spaghetti
Spice mixes
Unbleached Flour
Waffles
Wheatena
Wheat Germ
Whiskey
Zwiebacks

Wheat may be found in:

Modified Food Starch (frequently)
Modified Starch (frequently)
MSG (can be made from sugar cane, sugar beets, corn sugar, wheat starch)
Starch (frequently)
Thickeners (frequently)

Surimi (ingredient used to make imitation crab meat)

Important issues with wheat:

Wheat can be a hidden ingredient in medications so you really need to inform your doctor before taking a prescription.
Wheat is also an ingredient in play dough, and can be in glue.
Buckwheat is NOT an allergen for people allergic to wheat or for people wheat and gluten intolerant.

Ingredients that contain Wheat:

Acker meal
Atta
Bal ahar
Bran
Bread crumbs
Bulgur, Bulgar
Cake flour
Couscous
Cracked wheat
Durum
Einkorn
Emmer
Enriched, white and whole-wheat flour
Farina
Fu (dried wheat gluten)
Gluten
Graham
High-gluten flour
High-protein flour
Hydrolyzed wheat protein
Kamut
Laubina
Leche alim
Macha
Malted cereals
Matzo
Matza

Meripro 711 * this modified wheat product has been linked to anaphylaxis in a recent Denmark study

Minchin
Seitan
Semolina
Spelt (dinkel, farro)
Superamine

Surimi (ingredient used to make imitation crab meat)

Triticale (a cross between wheat and rye)
Triticum aestivum
Wheat bran
Wheat flour
Wheat germ
Hydrolyzed wheat protein
Sprouted wheat
Ingredients that may contain Wheat:
acetic acid (an ingredient in vinegar and is sometimes derived from wheat)
alpha tocopherol
artificial coloring
Brewer's yeast
carmel coloring
carmel flavoring
clarifying agents
coloring
dextrin
dextrose
food starch
glucose
isolated vegetable protein
hydrolyzed plant protein
hydrolyzed vegetable protein
maltodextrin (this is often made from wheat in Europe and more commonly made from corn in America)
modified food starch
vegetable protein

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GLUTEN ALLERGY

A list for the newly diagnosed

Gluten intolerance is a broad term which includes all kinds of sensitivity to Gluten, the protein found in certain grains. People sensitive to gluten cannot eat the grains found in wheat, rye, barley, and ‘contaminated’ oats. (Some are even sensitive to oats as well, but others can eat certified gluten-free oats). There are many varieties of these grains so the intolerant child needs to avoid a very long list of grains with names like semolina, bulgur, and spelt, to name a few. About 1 in 7 people have gluten intolerance. A smaller percentage, about 1 in 133 people, have an autoimmune disorder called Celiac Disease. In Celiac the villi in the small intestine are attacked by antibodies produced and meant to attack the gluten proteins. Most Gluten sensitive people get a negative or inconclusive result when they undergo Celiac testing. Conservative doctors will encourage non-Celiac gluten intolerant patients to do a trial gluten free diet to see if eliminating the protein will improve their overall health and reduce symptoms. There are many symptoms of gluten intolerance. Some of the most common ones  include gassiness, bloating, cramps, diarrhea, poor growth or weight gain in children, depression, headaches, muscle aches, and a term they call ‘brain fog’, which means difficulty concentrating. It is possible to test negative for Celiac disease and still have gluten intolerance.  It is important to be aware of your risks of developing Celiac disease, especially if you suffer from gluten intolerance. There are currently two genes which are easy to test for and can confirm the likelihood of developing Celiac for a person eating a diet full of gluten and unwilling to restrict him or herself. Celiac disease can be very dangerous if left untreated and is associated with many other autoimmune disorders like Type 1 Diabetes, and even neurological diseases like Ataxia and epilepsy. Celiac patients are often sensitive to various gluten free grains as well.

 

Gluten is found in foods like:

Bagels
Beer
Biscuits
Bread
Bread crumbs
Breaded fish
Breaded meats or poultry
Bread pudding
Cake
Cereal
Chicken nuggets
Croissants
Cookies
Crackers
Croutons
Doughnuts
Dumplings
Flour
Flour tortillas
Fried vegetables
Graham crackers
Hamburger buns
Hotdog buns
Ice cream cones

Imitation Crab Meat
Macaroni
Melba toast
Muffins
Noodles
Pancakes
Pasta
Pastries
Pie crusts
Pizza crust
Pretzels
Rolls
Soy Sauce
Spaghetti
Stuffing
Tabbouleh
Waffles
Worcestershire sauce

Ingredients that contain Gluten:

Beverage mixes
Bologna
Candy (many candies are gluten-free, so read labels)
Canned baked beans
Cold cuts
Packaged cereals, even corn cereals
Commercially prepared broth
Commercially prepared chocolate milk
Commercially prepared soup
Custard
Fruit fillings
Gravy
Gum
Hot dogs
ice cream
Non-dairy creamer
Potato chips
Pudding
Root beer
Syrups
Salad dressing
Soy sauce

Surimi
Vegetables with commercially prepared sauces

Foods that contain Gluten:

Abyssinian hard (Wheat triticum durum)
Amp-Isostearoyl
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Bleached Flour
Bran
Bread Flour
Brewer's Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham  
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711 * this modified wheat product has been linked to anaphylaxis in a recent Denmark study
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (certain kinds)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets

Surimi
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

Foods that may contain Gluten:

Alcohol (check with the manufacturer)
Artificial Color
Baking Powder
Binders
Caramel Color
Caramel Flavoring
Clarifying Agents
Coloring (very rarely)
Dextrins
Dextrimaltose
Dry Roasted Nuts (frequently)
Emulsifiers
Enzymes
Fat Replacer
Fillers
Flavoring
Food Starch
Food Starch Modified
Glucose Syrup (very rarely)
Gravy Cubes
Ground Spices
HPP
HVP
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Vegetable Protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Maltose
Miso
Mixed Tocopherols
Modified Food Starch
Modified Starch
Natural Flavoring
Natural Flavors
Natural Juices
Non-dairy Creamer
Pre-gelatinized Starch
Protein Hydrolysates
Seafood Analogs
Seasonings
Surimi
Smoke Flavoring
Soba Noodles
Soy Sauce (almost always)
Soy Sauce Solids (almost always)
Sphingolipids
Stabilizers
Starch (frequently)
Stock Cubes
Suet
Tocopherols
Vegetable Broth
Vegetable Gum
Vegetable Protein
Vegetable Starch
Vitamins
Wheat Starch

Important issues with Gluten:

The tricky part of being gluten free is in learning to recognize hidden gluten. Manufacturers have to label wheat as an ingredient when used because it is the law in the United States. If wheat is listed, you know you can't eat the food. But "wheat free" doesn't always mean "gluten-free." Since barley, rye, oats, and their derivatives are all natural foods, they can sometimes be listed under fairly safe sounding names. That's why people with gluten intolerance, including children, must learn to recognize hidden gluten ingredients and look for foods specifically labeled as “certified gluten free.”

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SOY ALLERGY

A list for the newly diagnosed

Soy, a product of soybeans, is a common allergen in children, and it generally starts when soy formula is introduced for a child with milk allergies. Although a soy allergy can be anaphylactic, it is more commonly not.

Although soy rarely causes anaphylaxis, children with peanut allergies and diagnosed with asthma are at greater risk and should be watched closely.  There have been rare instances of fatal response to soy and parents of newly diagnosed children should be aware that although it is extremely rare, it is possible. Overall, reactions to soy allergy are generally mild compared to other common allergens. Read more about managing a soy allergy from Health Canada's Website.

Children typically suffer from hives, nausea, or allergic rhinitis. For those that suffer from soy intolerance, symptoms are quite different. Studies have actually shown that soy intolerance is common among children with milk protein intolerance. Soy allergies are often outgrown by age 3, but there are cases of adult soy allergy too.

Soy intolerance, however, is similar to gluten intolerance. In rare cases it can cause damage to the villi, the small hairs in the small intestine that smoosh up our food and help the body to absorb vital nutrients. This type of intestinal damage is similar to the type of damage found in celiac disease.  Fast food restaurants like McDonald’s and Burger King use soy in their hamburger meat, sauces, and buns. Most all breads in the U.S. contain soy derivatives and many contain soy flour.

Soy intolerance may cause severe fatigue, body aches, lower immunity and more infections than normal, inability to concentrate, back pain, and headaches.

Soy is found in foods like:

Asian food
Baked goods
Candy
Canned Tuna
Cereals
Chocolate
Crackers
Fortified flour
Ice Cream
Infant formulas
Margarine
Mayonnaise
Mustard
Salad dressings
Sauces
Soft Drinks
Soups
Teriyaki
Vegetable Oil

Important issues with soy:

Natural flavorings in foods are often soy derived. Call and ask manufacturers if they use soy as a carrier protein in their natural flavoring.
Flavorings may be soy based.
Hydrolyzed plant and hydrolyzed vegetable protein in the US are likely to be soy.
Vitamin E contains soy bean oil.
Contact the company to identify derivatives in vegetable broth, gums, and starches, as they tend to be soy based.
Always ask the staff at a restaurant what oil they use for French fries and other fried items, as well as to sear meat and grease pans. Vegetable oil made from soy is usually the cheapest type and most widely used.
Natural crayons are made from 85% soy oil. Synthetic crayons are soy-free.

Ingredients that contain Soy:

Akara
Anatto
Chee-fan
Edamame
Hamanatto
Hydrolyzed soy protein
Ketjap
Metiauza
Miso
Mono /diglycerides
Mono Sodium Glutamate (MSG)
Natto
Natural Flavoring
Shoyo or Shoyu sauce
Soy albumin
Soy fiber
Soy flour
Soy grits
Soy Lethicin
Soy milk
Soy meal
Soy nuts
Soy sprouts
Soy protein concentrate
Soy protein isolate
Soy sauce
Soya
Soybean butter
Soybean curd, granules
Sufu

Surimi (an ingredient in imitation crab meat)
Tamari
Tao-cho
Tao-si
Tempeh
Textured vegetable protein (TVP)
Tocopherol
Tofu
Vegetable Oil
Vegetable Broth
Vegetable Starch
Whey-soy drink
Yuba

Ingredients that may contain Soy:

Boullion cubes
Canned chicken broth
Carmel color
Chocolate
Flavorings
Lecithin (can also come from corn, animal byproducts, egg, sunflowers, and peanuts)
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Methylcellulose
Mono- and di-glycerides
Natural flavoring
Vegetable broth
Vegetable fat
Vegetable gum
Vegetable oil
Vegetable starch
Vegetable protein
Vitamin E often contains soy bean oil

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CORN ALLERGY

A list for the newly diagnosed

Corn is the hardest of the top ten allergens to regulate because it is not only excluded from the U.S. government’s regulatory list of common allergens, but it is also in over 80% of the processed foods, drinks, cosmetic, and hygiene products we consume.

A corn allergy can be severe and cause anaphylactic shock but there are few reports of it, so experts consider corn allergies very rare.

Corn intolerance, however, is more common than you think. Many people on already restrictive diets will eventually discover that they also need to avoid corn when they try an elimination diet. When dealing with a corn allergy or intolerance the best practice is to make the entire house corn-free, which is a daunting task to say the least, but necessary to help the child cope better.

Corn is also a highly fungal food and a corn-free diet may be prescribed to help a patient overcome a fungal overgrowth issue. This is quite different than dealing with an actual corn allergy or corn intolerance, however. The corn-allergic or corn-intolerant person will get physical symptoms that make them feel ill either immediately or within 24-48 hours when they are exposed to corn. Those on a corn restricted diet for fungal issues may decide to resume moderate amounts of corn ingestion once the body has healed and recovered from the fungal infection.

Corn is found in foods like:

Vegetable soup
Commercial soups
Peanut butter
Various meats (cold cuts, ham, hotdogs, sausages)
Breaded or fried foods
Cheese (all kinds, sliced cheese is coated in corn starch, it is an added ingredient in cottage cheese. Know your brands and read all labels.)
Chili
Chop suey
Chow mein
Cheese spreads
Fish sticks
Fried potatoes or fried rice (if corn oil is used)
Mixed vegetables (frozen, canned)
Succotash
Pork and beans
Creamed vegetables
Breads/ pizza crusts dusted with corn meal
Graham crackers
Baking mixes
Pancakes (certain mixes)
Pancake syrups
English muffins
Tacos
Tamales
Polenta
Gravy (thickened with corn starch, for instance)
Salad dressings
Canned or frozen fruits sweetened with corn syrup
Dates and other fruit confections
Ice creams, sherbets
Chocolate milk, milk shakes, soy milks, eggnog
American wines, whiskey, gin, beer, ale
Carbonated beverages such as Coca-Cola, 7-Up, etc
Lemonade
Instant coffees
Powdered sugar
Jams and jellies
Candies
Ketchup
Chewing gums
Sauces
Baking powder
Cake yeast
Bleached flour
Gelatin
Adhesives (envelopes, stickers, stamps)
Toothpastes
Vitamins
Minerals
Fish oil products
Laundry starch
Shampoo
Soap
Conditioner
Lotions
Cosmetics

Important issues with corn:

Corn is a hidden ingredient in many products that you wouldn’t think contain corn as an ingredient or a derivative. Contact the manufacturer to find out if a product ingredient is derived from corn or not.
Xanthan gum is a bacteria that is grown on corn and used in gluten-free baked goods as a binder. Some people with corn allergies also have to avoid xanthan gum.
Because corn is not officially recognized as a common allergen companies do not have to legally disclose corn byproducts in their ingredient labels. Always consult corn allergy websites, support groups, and forums for experience and advice from other corn allergy/ intolerance sufferers.
Because corn is used in so many processed products and unregulated as an allergen, it is impossible to generate a definitive list of ingredient derivatives containing corn. If you or your child suffer from a corn allergy and you think you have had a reaction to a product derivative, report it on an allergen list.
Don’t lick envelopes if you have a corn allergy. The adhesive is made from corn starch.
The glucose syrup used in IVs is made from corn.

Ingredients that contain Corn:

Acetic acid (an ingredient in vinegar that is sometimes derived from corn)
Alpha tocopherol
Artificial flavorings
Artificial sweeteners
Ascorbates
Ascorbic acid
Aspartame (Artificial sweetener)
Astaxanthin
Baking powder
Blended sugar (sugaridextrose)
Calcium citrate
Calcium fumarate
Calcium gluconate
Calcium lactate
Calcium magnesium acetate (CMA)
Calcium stearate
Calcium stearoyl lactylate
Caramel and caramel color
Carbonmethylcellulose sodium
Cellulose microcrystalline
Cellulose, methyl
Cellulose, powdered
Cetearyl glucoside
Choline chloride
Citrus cloud emulsion (CCS)
Coco glycerides (cocoglycerides)
Confectioners sugar
Corn alcohol, corn gluten
Corn extract
Corn flour
Corn oil, corn oil margarine
Corn starch
Corn sweetener, corn sugar
Corn syrup, corn syrup solids
Corn, popcorn, cornmeal
Cornstarch, cornflour
Crosscarmellose sodium
Crystalline dextrose
Crystalline fructose
Cyclodextrin
DATUM (a dough conditioner)
Decyl glucoside
Decyl polyglucose
Dextrin
Dextrose (also found in IV solutions)
Dextrose anything (such as monohydrate or anhydrous)
d-Gluconic acid
Distilled white vinegar (can also be from wheat, but in the U.S. is always corn)
Drying agent
Erythorbic acid
Erythritol
Ethanol
Ethocel 20
Ethylcellulose
Ethylene
Ethyl acetate
Ethyl alcohol
Ethyl lactate
Ethyl maltol
Fibersol-2
Food starch
Fumaric acid
Germ/germ meal
Gluconate
Gluconic acid
Glucono delta-lactone
Gluconolactone
Glucosamine
Glutamate
Gluten
Gluten feed/meal
Glycerides
Glycerol
Golden syrup
Grits
High fructose corn syrup
Hominy
Hydrolyzed corn
Hydrolyzed corn protein
Hydrolyzed vegetable protein
Hydroxypropyl methylcellulose
Hydroxypropyl methylcellulose pthalate (HPMCP)
Inositol
Invert syrup or sugar
Iodized salt
Lactate
Lauryl glucoside
Lecithin
Linoleic acid
Lysine
Magnesium fumarate
Maize
Malic acid
Malonic acid
Malt syrup from corn
Malt, malt extract
Maltitol
Maltodextrin
Maltol
Maltose
Mannitol
Methyl gluceth
Methyl glucose
Methyl glucoside
Methylcellulose
Microcrystaline cellulose
Modified cellulose gum
Modified corn starch
Mono and di glycerides
Monosodium glutamate
MSG
Olestra/Olean
Polenta
Polydextrose
Polylactic acid (PLA)
Polyvinyl acetate
Potassium citrate
Potassium fumarate
Potassium gluconate
Powdered sugar
Pregelatinized starch
Propionic acid
Saccharin
Salt (iodized salt always contains corn in the form of maltodextrin)
Simethicone
Sodium carboxymethylcellulose
Sodium citrate
Sodium erythorbate
Sodium fumarate
Sodium lactate
Sodium starch glycolate
Sodium stearoyl fumarate
Sorbate
Sorbic acid
Sorbitan
Sorbitan monooleate
Sorbitan tri-oleate
Sorbitol
Splenda (Artificial sweetener)
Starch (any kind that's not specified)
Stearoyls
Sucralose (Artificial sweetener)
Sucrose
Threonine
Tocopherol (vitamin E, unless the label specifically says corn-free)
Treacle (aka golden syrup)
Triethyl citrate
Unmodified starch
Vanilla, natural flavoring
Vanilla, pure or extract
Vanillin
Vinegar, distilled white
Vinyl acetate
Xanthan gum
Xylitol (xylitol U.S.A. is made from birch and not corn)
Zea mays
Zein

Ingredients that may contain Corn:

Alcohol (almost ALWAYS contains corn)
Baking powder (almost ALWAYS contains corn. Only a few brands don’t)
Barley Malt
Bleached Sugar
Brown Sugar (generally okay if no carmel color is added)
Flavorings (unless the product is listed as corn-free, they are likely corn derived).
Fructose (almost ALWAYS contains corn)
Fruit juice concentrate (know your brands)
Glycerin
Glucose, Glucose syrup (can be made from cane sugar and beet sugar)
Citric Acid (almost ALWAYS contains corn. Only a few brands don’t)
Honey (corn syrup may be present or fed to bees)
Lactic Acid (usually made from corn starch but can be made from beet sugar)
Lecithin (can also come from soy, animal byproducts, egg, and peanuts)
Modified food starch (almost always contains corn)
Molasses (corn syrup may be present)
Natural flavorings
Polysorbates (e.g. Polysorbate 80)
Propylene glycol
Propylene glycol monostearate
Seminola (unless from wheat)
Sorghum (the syrup or the grain CAN be cross-contaminated with corn)
Stearic Acid (almost ALWAYS corn derived. It can be animal derived too. It is a binder and is used in gum, candy, butter flavoring, vanilla flavoring, and fruit wax on fresh fruit)
Sugar that is not identified as cane or beet sugar
Vanilla Extract (almost always made with corn glycerin or corn-based alcohol)
Vegetable anything that is not specific
Vitamins (unless the label specifies it more than likely has corn)
Yeast (usually grown on corn or wheat)

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DAIRY ALLERGY

A list for the newly diagnosed

Dairy is a common allergy in infants and toddlers. About 2.5% of children under age 3 are diagnosed with a dairy allergy.

Most children who develop a dairy allergy will eventually outgrow it. Common symptoms are a stuffy nose, skin rashes, hives, eczema, blood in stools, asthma, and in rare instances, anaphylaxis.

A dairy intolerance is much different than an allergy and is caused when the child is missing an important digestive enzyme that can break down the sugar or the proteins in the milk.

Lactose intolerance is the most common type and about 30% of the population has it. Lactose is the sugar found in milk and when the body can’t break it down it will cause gassiness, bloating, and stomach cramps. This is the most common food intolerance and is lifelong and will only worsen as the child grows and ages.

Casein intolerance has similar symptoms but it is much harder to manage. Casein is the protein found in dairy products and it is used as a filler in many processed products on the shelves in stores. An intolerance to casein will not show up on an allergy test so the only way to discover it is through an elimination diet. And foods labeled dairy free often have casein in them as an ingredient.

 

Dairy can be found in foods like:

Breath mints
Baby formulas
Cereals
Coffee whiteners
Dessert toppings
Mayonnaise
Potato chips
Processed meats
Protein bars and powders
Salad dressings

Important issues with dairy:

Do not buy meat at the deli as it is cross-contaminated.
Some brands of canned tuna fish contain casein.
Some meats may contain casein as a binder.
Many restaurants put butter on steaks after they have been grilled to add extra flavor. The butter is not visible after it melts.
The following ingredients are SAFE for people with casein intolerance and dairy allergies: Calcium Lactate, Calcium Stearoyl Lactylate, Cocoa Butter, Cream of Tartar, Lactic Acid, Oleoresin, Sodium Lactate, and Sodium Stearoyl Lactylate.

Ingredients that contain Dairy:

Acidophilus milk
Ammonium Caseinate
Artificial butter flavor
Butter
Butter Fat
Butter Oil
Butter Solids Buttermilk
Calcium caseinate
Casein
Casein hydrolysate
Caseinate
Cheese (All)
Condensed Milk
Cottage Cheese
Cream
Cultured buttermilk
Curds
Custard
Delactosed
Whey Demineralized Whey
Dry milk powder
Dry milk solids
Egg nog
Evaporated milk
Goat's milk
Half-and-half
Hydrolysates
Hydrolyzed Casein
Hydrolyzed Milk Protein
Iron Caseinate
Lactalbumin
Lactalbumin Phosphate
Lactate
Lactoferrin
Lactoglobulin
Lactose
Lactulose
Magnesium Caseinate
Malted Milk
Milk (whole, lowfat, and skim)
Milk Derivative
Milk Fat
Milk Powder
Milk Protein
Milk Solids
Nougat
Potassium Caseinate
Protein Hydrolysates
Pudding
Recaldent
Ready Sponge
Rennet Casein
Semisweet chocolate
Sherbert, sherbet (spelling variation)
Sodium Caseinate
Sodium Lactylate
Sour Cream
Sour Milk Solids
Sweet whey
Sweetened Condensed Milk
Whey
Whey Powder
Whey Protein Concentrate
Whey Protein Hydrolysate
Whipping cream
Yogurt
Zinc Caseinate

Ingredients that may contain Dairy:

Artificial Flavors / Flavoring
Bacarian cream flavoring
Brown sugar flavoring
Caramel Color
Caramel Flavoring
Coconut Cream Flavoring
Galactose
Ghee
High Protein Flour
Hydrolyzed Vegetable Protein
Lactic Acid Starter Culture
Margarine
Natural Egg Flavor
Natural Flavors / Flavoring
Protein
Fat Replacers
Simplesse
Soy Cheese
Non-Dairy (may still contain casein, a protein found in milk)

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MORE INFORMATION ABOUT INGREDIENT DERIVATIVES

We all know that ingredients are substances that form part of a mixture which creates a food product. (You know what they are: eggs, milk, soy, etc....) But many people new to the food allergy world are lost on ingredient derivatives.

What are Derivatives?They are ingredients with possible hidden allergens because they are final products that first use a variety of other ingredients to be created.

Derivatives can be made from:

• proteins
• chemical additives
• food allergens
• animal by-products (basically the stuff we wouldn’t normally eat)
• plant by-products
• chemical processing

The source items that are used to create the final food additive or ingredient are a concern to allergic shoppers. These derived ingredients can use different patented processes to be created. They can also use a variety of plant or animal sources to make the same end product, and labeling of their source ingredients is not always required. To see a list of food additives and what they are used for, visit Nutrition Data.

To simplify, let’s look at a common food ingredient: Gelatin. It is a colorless and odorless powdery ingredient. We have a specific name for it: gelatin. It comes from animal tissues and bones. It is a form of collagen. But gelatin can come from a variety of animal species and can come from various parts of the animals when they are harvested for the final end product: gelatin.

This is what is meant by the term derivatives. Shoppers need to be aware that certain products use many different source ingredients in their creation. A lot of the time it is a money factor for manufacturers. So a manufacturer that does not cater to people with food allergies may change their source for an ingredient and this could cause an inadvertent reaction in the allergic person who has been safely eating that product for years.  There are countless derivative ingredients on the market that can be made with various source ingredients.

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About Xanthan Gum

You are probably wondering, what is xanthan gum, right? It is simply a bacteria that is most often (but not always) fed corn to get it to grow and multiply. This ingredient is often used in gluten-free products to act as a gelling binder. Although it is mostly grown on corn it can also be derived from soy and wheat.  Xanthan gum is a very controversial ingredient for food allergic folks. Some allergic people do not react to xanthan gum and claim it is not something to worry about. Some manufacturers will use it and still label their product free from corn, wheat, and soy. The reasoning behind this stance is simple. They believe that since the corn, soy, and wheat are food products for the xanthan gum and not actually present in the final product then the ingredient (xanthan gum) is allergen free. This philosophy makes sense: you are allergic to corn but still eat beef, and cows are fed corn in their diet. Beef producers do not label their hamburger patties as containing corn because their cows ate the corn while they were alive. Thus, xanthan gum producers do not label their xanthan gum as corn, wheat, or soy containing. On the other hand, there are many, many corn, soy, or wheat allergic folks who will also react to xanthan gum either because it is grown on corn, soy, or wheat or because they are also sensitive to xanthan gum itself. Other corn, soy, or wheat allergic people do not react to xanthan gum. If you have an allergy to corn, soy, and/or wheat and find that you still have symptoms after you have modified your diet you may want to cut out xanthan gum to see if it is a problem for you.

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About Caramel Color

Caramel color is a food additive used to create foods that look appetizing. It is made by heating a carbohydrate. The most common carbohydrates used to make caramel color are natural sweeteners from corn. This is especially true in North America. Caramel color can contain gluten, though. It depends on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: “the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.” It is always best to check with the manufacturer.

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About Wheat Starch in a Gluten-free Diet for Celiacs

Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada. The wheat starch is tested and only when it passes an inspection does it get used by food manufacturers.

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About Natural Flavors

What are they? Simply put, natural flavors come from plant or bacteria by-products, or are made by chemists experimenting with molecules. They can be made from anything that occurs naturally such as parts of plants or animals.

In 2006 the Food Allergen Labeling and Consumer Protection Act (FALCPA) ruled that manufacturers must declare when natural flavors contain one or more of the eight major food allergens:(peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish). According to 21 C.F.R. S 101,22(a)(3): “[t]he terms natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.”

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About Dextrin

About DextrinUnless you know the source, you must avoid dextrin if you are allergic to corn, wheat, and/or gluten.

It is an incompletely hydrolyzed starch that is created from carbohydrates and is used in many, many applications.

Dextrins can be made from the following ingredients:

• corn starch
• waxy maize starch
• waxy milo starch
• potato starch
• arrowroot starch
• wheat starch
• rice starch
• tapioca starch
• sago starch

It can be created by dry heating or through the treatment of safe and suitable alkalis, acids, or pH control agents. It can also be made by drying the acid or alkali treated starch.

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We have compiled our list from several online sources and also from various volunteer researchers. We would like to acknowledge the following contributors for their work with our Food Allergy Shopping Guide:

Scott Adams of Celiac.com

Molly Cernosek, Certified Dietician

Jenny Connors of CornAllergens.com

FAAN of Canada

FAAN of the United States

Kids with Food Allergies

Taralyn Kohler, Board Member of Cilie Yack’s Sous Club for Kids

Karen Reill, of http://onlysometimesclever.wordpress.com

Theresa Roman, Treasurer of Cilie Yack’s Sous Club for Kids

Joel and Mary Schaefer of Allergy Chefs, Inc.

Kristy Swain, Founding member of Cilie Yack’s Sous Club for Kids, Inc.

Caryn Talty, President of Cilie Yack’s Sous Club for Kids