| Avoiding Peanuts Tish Richardson PhD has kindly provided an extract
from her book The
Tolerant Cook - The Allergy and Food Intolerance Cookbook. Tish's
book provides additional information on how to avoid peanuts.
(See end of article for link to book.)
Although peanuts are not a true nut, instead being a legume,
management of a peanut allergy often includes the avoidances of all
types of nuts. This is based on the potential for
contamination of nuts with peanut products and because of potential
co-existing allergies to tree nuts (most commonly to brazil nuts,
almonds, hazelnuts and walnuts) which may not have been identified.
It is also possible that other members of the legume family -
including beans such as soy, green or kidney, green peas and lupins
- may be a problem. Check with your healthcare practitioner
about which additional foods, if any, you may need to avoid.
Avoid
All peanuts and peanut-derived foods, including products with any
of the following labelled ingredients (*if peanut-derived, the Food
Standards Code requires a declaration of the peanut-based origin):
- almond, arachis, groundnut, hazelnut and walnut oils;
- almond essence or extract;
- artificial or artificially flavoured nuts (made from
deflavoured peanuts, reshaped and reflavoured with nuts such as
almonds, pecans or walnuts);
- ground nuts;
- hydrolysed plant or vegetable protein*;
- mixed nuts;
- natural flavour*;
- nuts, nut butter, flour, meal, pastes and spreads;
- peanuts;
- peanut butter, flakes, flour, granules;
- peanut extracts, flour, protein or protein hydrolysate;
- peanut oil, and cold-pressed or expressed peanut oil.
Main Page
Next
|
Google Ads
|
