Peanut Allergy Things to AVOID

Arachic oil
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
Ground nuts, ground peanuts
Hydrolyzed peanut protein
Hypogaeic acid
Mixed nuts
Monkey nuts
Nu nuts flavored nuts
Nut piece
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
Crumb toppings
Ethnic foods: African, Asian, Chinese, Indian, Indonesian, Thai, Vietnamese, Mexican
Fried foods
Graham cracker crust
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Mole sauce
Natural flavoring

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.

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