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Three siblings have blue eyes.  Their names are Suzy, Jack and Bill.  What color are the sister's eyes?:

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Topic Summary

Posted by: hezzier
« on: May 16, 2018, 06:05:31 AM »

Has anyone checked on Lender's recently?  DS is requesting an onion bagel and I can't get them in our regular brand.  I know the frozen ones were safe for TN, what about the refrigerated ones?
Posted by: GoingNuts
« on: July 31, 2013, 05:00:34 PM »

Oh, I just love buying things with that label.  Even if I have no desire to use them, I want to go right out and buy a case to support them, LOL.
Posted by: becca
« on: July 31, 2013, 02:26:10 PM »

I have a bag in my freezer that has been there for awhile.  It has that label on it.  Maybe a regional thing?  Different bakeries?  I am pretty sure I have been seeing it for at least a year or more.  Ds eats them more often(NKAs) but I originally began getting them for dd. 
Posted by: hezzier
« on: July 30, 2013, 12:01:20 PM »



Look what I found on the frozen lender's bagels today.  I haven't bought them in a while and I know it wasn't on there last time. 
Posted by: Macabre
« on: January 17, 2013, 06:17:06 PM »

Heh--just now seeing this. Yep. DH makes bread at least twice a week.  He's nothing but trouble!
Posted by: becca
« on: January 08, 2013, 11:59:54 AM »

Good luck!  I thought of you today as I bought a bag at the grocery store.  The NY style frozen ones. 

I presume you eat enough other wheat products to be certain you are not sensitive to the gluten or wheat? 
Posted by: Macabre
« on: January 08, 2013, 10:22:47 AM »

The bottom oven drawer, which was thoroughly cleaned and has been fine since August.

I will have the last bagel in this bag later this afternoon. We'll see.
Posted by: maeve
« on: January 08, 2013, 10:05:11 AM »

Just a weird question:  Are you using your toaster or your landlords?
Posted by: Macabre
« on: January 08, 2013, 09:39:36 AM »

This customer service rep said and swears that the frozen and refrigerated are at a different facility than the fresh, that there is no possibility for them to come into contact with the Everything fresh bagel. 

So it's 3-1. I am believing the 3.
Posted by: Macabre
« on: January 07, 2013, 10:56:10 PM »

I hope the customer service reps (2 of em!) that spoke with joshsmom are correct.  I'm really, really hoping that.  When I called again today, they'd gone for the day. Maybe tomorrow.  After the conversation I had, I personally need to speak with someone that is extremely confident they're made on dedicated equipment.
Posted by: hk
« on: January 07, 2013, 10:02:11 PM »

The frozen and refrigerated bagels are are at a facility with no chance of cross contamination with sesame. The fresh bagels which contain the everything bagel are made at a 3rd party factory. These are only available for food service.
Spoke to 2 different representatives!

That was my understanding too.  I hope so because I rely on these when we are traveling (not a time when I want to feed dd something questionable!).  Sick feeling in stomach....
Posted by: hezzier
« on: January 07, 2013, 06:47:32 PM »

I looked up Bake'mmm Bagels and unfortunately they have an everything bagel that includes sesame.  Their flavors sounded wonderful!
Posted by: lakeswimr
« on: January 07, 2013, 06:14:34 PM »

We only use the Lenders frozen ones because of sesame. I  haven't called in years but they told me those were save for our allergy set which includes sesame, d, e, p and t.  There is a company that sells bagels that are sesame, d, e, p and t-free that you bake yourself at home called Bake'em Bagels.  Not sure it is still in existence but we got bagels from them several times and they were delish.  :)  You should check with them about whether or not they are still free of all those things but they were when I called them several times in the past.

I called bread companies for several years looking for a brand safe for DS.  What I learned was that most all breads in the USA are baked on the same equip as breads that contain sesame.  Companies described that sesame-free breads sit on pans "littered with sesame seeds" from other breads that baked on them previously.  I think bread is a high risk food.  I can imagine going years with no reaction and then getting a stray seed and reacting.  DS ate bread for years that had a sesame warning label suddenly pop up.  I called and heard how they bake their bread and that is what lead me on that 2 year quest.  Even now there are not that many options when it comes to bread and we usually make our own.  The Food Allergy Mama cookbook has a recipe for bagels that looks good but it also looks like a LOT of work!  Maybe one day I"ll make them.

Sorry you reacted.  Glad you are OK.  Stinks, though. 
Posted by: Jessica
« on: January 07, 2013, 03:58:20 PM »

I've made bagels and that was back when I first moved out of my parents' and was a terrible cook. They were the ugliest bagels ever but they were delicious. You have to shape them, then boil them (I put some molasses in the water to make them brown) and then bake them briefly at a high heat. It was a bit labor intensive (for me) but you could make a lot at once and freeze them.
Posted by: becca
« on: January 07, 2013, 02:41:56 PM »

Well, McC, sorry if you lose your bagels.  I think you will have to have your wonderful in house chef learn to make them!  ;)  We have made pretzels, and bagels are similar.  Not so awful.  But messy.  The boiling then baking.  it is a process.