Allergens

[Guest guest]

I'll see what can be done. Some of the longer file names probably

won't let me. I had to " shrink " the names of some of the recipes to

add (SF).

Maybe they could go in place of the name of the poster

(from " whoever " under the file name), if that wouldn't offend anyone.

 

Kim.

 

 

 

> Thanks, BL. So on our gluten-free and vegan forum. . .the

additional allergens would be - corn, peanuts, tree nuts, and soy.

Kim, what do you think? Could we " code " all of these without too

much trouble?

>

> LaDonna

[Guest guest]

On Dec 17, 2004, at 1:18 AM, Kim wrote:

 

>

>

> I've been looking at the recipes in the files. There is one more

> problem I can see with adding too many symbols. Quite a few of the

> recipes call for commercial products (chicken-style boullion, soy &

> rice milks, soy creamers and so on) many of which may contain (or be

> derived from) allergens themselves. I am unfamiliar with most

> products from the US, and thus their ingredients. It may be

> dangerous to label something as being free of an allergen when one

> of the ingredients in the recipe may itself actually contain a

> problem food.

 

For bouillon or broth, most of us know how to work with what we can

have. For soy and rice milk, we can use alternatives (dari-free,

almond milk, cashew milk, etc). For soy creamer (liquid), we can use

cashew cream, homemade.

 

Tofu and TVP are things we can't substitute. Tempeh, soy cheese,

powdered soy creamer, soy flour--those are harder to replace. Quinoa

flour and other bean flours often work for soy flour, but nothing has

quite the same balance of protein and fat as soy flour. Plus, some of

us who have soy/peanut issues find that bean flours are very hard to

digest, since they're made from uncooked beans. The flavor never goes

away and it leaves us rather gastrointestinally distressed.

 

I'm not vegan, so I don't mind replacing soy cheese with real cheese,

but actual vegans *would*.

 

ygg

[Guest guest]

What about some kind of allergy specific recipe index.

That way you could leave the files as they are and

merely direct people to recipes within the existing

file structure. Since all would be free of eggs, milk

products, and gluten (and as a result Wheat) that

covers five of the most common allergens.

 

There could be one for Soy free, one for corn, one for

nuts and peanuts, etc... That would reduce the seek

time for those unfortunate people with multiple

allergies.

 

Tom