Posted: 01.19.2011 at 07:28:14
01.18.2011 at 08:50:57, notashrimpwimp wrote:
Your help means a lot.
No problem, I'm glad to help. Do you feel like you better understand food labeling now?
My allergist simply said to make soups, so as to denature the proteins. Also, just to eat mostly fruits and vegetables.
You might want to start a new thread up in the main part of the board about this topic to get more input ... there are some here at FAS who know a lot more about this subject than I do.
I will share a personal experience with you. I had a bag of plain dry red lentils and was going to make soup, but the lentils were made on the same equipment as sesame (which is an allergen we deal with). So I called our allergist and asked what he thought, and he did not feel the heat of the soup would make any cross-contam or particulate matter exposure safe. He advised us that he did not feel that the soup would be safe for our sesame-allergic dc.
I have heard of people being able to tolerate certain
allergens when cooked, but it seems allergens are very different and many retain their potent allergenic properties even when heated, as in a soup.
You'll probably be able to get a lot more feedback about this in main.
Just in case any newbies are reading this, those with food allergies should totally
avoid the food(s) to which they are allergic in any form
unless their doctor (preferably an allergist) advises them otherwise.