Peanut Allergy Things to AVOID
| Arachic oil Arachis Arachis hypogaea Artificial nuts Beer nuts Boiled peanuts Cold pressed, extruded, or expelled peanut oil Crushed nuts, crushed peanuts Dry roasted peanuts Earth nuts Goober peas Goobers Ground nuts, ground peanuts Hydrolyzed peanut protein |
Hypogaeic acid Mandelonas Mixed nuts Monkey nuts Nu nuts flavored nuts Nut piece Nutmeat Peanuts Peanut butter, incl. chips & morsels Peanut flour Peanut paste Peanuts sauce, peanut syrup Spanish peanuts Virginia peanuts |
Possible sources of peanuts:
Artificial flavoring
Baked goods
Candy
Chili
Chocolate
Crumb toppings
Ethnic foods: African, Asian, Chinese, Indian, Indonesian, Thai, Vietnamese, Mexican
Fried foods
Flavoring
Graham cracker crust
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Marzipan
Mole sauce
Natural flavoring
Nougat
Baked goods from a typical bakery could present cross-contamination issues, so beware.
Notes: Lupine is a legume that cross-reacts with peanut at a high rate and should be avoided by peanut allergic patients. It does not fall under the labeling requirements of FALCPA. Lupine is also known as lupinus albus and can be found in seed or flour form.
Allergy experts advise those allergic to peanuts to avoid all tree nuts.
