Peanut Allergy Things to AVOID
Cold pressed, extruded, or expelled peanut oil
Crushed nuts, crushed peanuts
Dry roasted peanuts
Ground nuts, ground peanuts
Hydrolyzed peanut protein
Nu nuts flavored nuts
Peanut butter, incl. chips & morsels
Peanuts sauce, peanut syrup
Possible sources of peanuts:
Ethnic foods: African, Asian, Chinese, Indian, Indonesian, Thai, Vietnamese, Mexican
Graham cracker crust
Hydrolyzed plant protein
Hydrolyzed vegetable protein
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.