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Sunday, December 2, 2012

Food Additives Every Peanut Allergy Sufferer Needs to Avoid

1:36 PM
Peanut allergy is one of the most dangerous food allergies. It is more likely to cause an anaphylactic reaction than any other food allergy. Unfortunately, it is also one of the most common food allergies in children and adults.

Most individuals who discover they are allergic to peanuts try to eliminate them from their diet. They cautiously read the label on every food item, scanning for the word peanut. Yet, some apparently peanut-free foods still make them feel awful. Or worse, their health never improved after eliminating peanuts and they don’t know why.

If you suffer from an allergy to peanuts you should beware of the following list of food additives. Each of these additives can be made from peanuts and could make you sick. Fortunately, many companies are beginning to print allergy warnings on their food items that say “does not contain …” or “may contain …”.

If the food you pick up does not explicitly state the allergy information then don’t make any assumptions. Print this lengthy list out and keep it in your wallet or purse so that you can check food labels for these hidden sources of peanuts.

Food Additives That May Contain Peanuts:
  • Calcium stearate
  • Calcium stearoyl lactylate
  • Glycerine
  • Lecithin
  • Linoleic acid
  • Polysorbates
  • Propylene glycol monostearate
  • Sodium stearoyl fumarate
  • Stearoyls
  • Tocopherol (alpha-Tocopherol, vitamin E)

by: Nicoel EvansFarlow - Source: C. Food Additives: A Shopper’s Guide to What’s Safe and What’s Not. 1993.

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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