| Avoiding Tree Nuts 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 tree nuts.
(See end of article for link to book.)
Tree nuts are increasingly being used in commercially made and
processed foods such as barbecue sauces, cereals, crackers and
ice-creams, so careful label reading is essential, as is averting
the risk of any cross-contamination of a food in home, or
inadvertent ingestion through cross-contamination in shops where
bulk items are sold, or in restaurants and take-away food outlets.
Avoid
Avoid foods that contain any of the following ingredients (*if
nut-derived, the Food Standards Code requires declaration of the
nut-based origin):
- almonds;
- artificial nuts (made from deflavoured peanuts reflavoured
with nuts such as pecan or walnut);
- beer nuts;
- brazil nuts;
- candlenuts;
- cashews;
- chestnuts;
- emulsifier*;
- hazelnuts (filberts);
- gianduja (a mixture of chocolate and chopped nuts found in
premium or imported chocolate);
- hickory nuts;
- hydrolysed plant or vegetable protein*;
- imitation or artificially flavoured extracts*;
- macadamia nuts;
- marzipan/almond paste;
- mixed nuts;
- natural flavours and extracts, e.g. pure almond extract,
natural wintergreen extract (hazelnut allergic);
- nut butters, pastes and spreads (e.g. cashew or almond
butter, cashew paste);
- nut meal or crushed nuts;
- nut oil;
- pecans;
- pine nuts (pignolia, pinion)
- pistachios;
- vegetable oil and shortenings*;
- walnuts.
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