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Food Allergy Quick Guide
PeanutIf a child in your classroom has a life threatening allergy to peanuts, you should avoid these ingredients in the classroom:
- Arachis oil
- Gianduja (a creamy mixture of chocolate chopped toasted nuts found in premium or imported chocolate)
- Ground nuts
- Hickory nuts
- Hydrolyzed plant protein
- Hydrolyzed vegetable protein
- Lupine oil
- Mixed nuts
- Nougat
- NuNuts® and other artificial flavored nuts
- Nut butters, i.e., cashew butter, almond butter
- Nut oils
- Nut paste (i.e. almond paste)
- Peanuts
- Peanut butter
- Peanut flour
- Peanut oil (cold pressed expressed or expelled)
Some Unexpected Sources of Peanut- Asian and Mexican dishes
- Beer nuts
- Egg rolls
- Foods that contain extruded, cold-pressed, or expelled peanut oil, which may contain peanut protein
- Glazes and marinades
- Pet food
- Potato pancakes
- Sauces such as chili sauce, hot sauce, pesto, gravy, mole sauce and salad dressing
- Sweets such as pudding, cookies, and hot chocolate
- Specialty pizzas
- Some vegetarian food products, especially those advertised as meat substitutes
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The contents of the FACT website are for informational purposes only.
Information and links presented on this Web page do not substitute professional medical advice, diagnosis, or treatment.
For medical advice, please contact your physician or other qualified healthcare professional.
GNPS and FACT assume no liability for any mentioned content.