This is a list of items which have been identified as allergens. This is not to be taken as all-inclusive. This list can change without notice as allergies can and do appear and disappear with little or no warning.

Just because a given allergen is not under the “Most Dangerous” category does not mean it is not dangerous. Reactions are not consistent. An allergen that caused only a minor inconvenience at one time may induce anaphylaxis at another time.

Food Allergies

Please be aware that food allergies are among the most common causes of death in the United States. Under no circumstances should anyone try to force an allergic person to consume a known allergen.

It is vital that when dealing with an allergic person you fully inform that person of any and all ingredients in a given dish.

Most Dangerous

These – in some form factor – have been associated with an anaphylatic (systemic – possibly deadly) reaction.

• Corn
  • Popcorn

Even exposure to the aroma of popcorn can bring about an anaphylatic reaction. Under no circumstances should there be exposure.

• • Cornstarch

***This seems to be tolerable in medications taken. It is best if this is avoided.***

Cornstarch is also found in most baking powders. If the baking powder is used in small enough amounts, the cornstarch has been denatured enough to allow for small amounts to be consumed.Dextrin and Maltodextrin should also be avoided as thickening agents. Arrowroot and Flour make excellent thickening agents. Arrowroot can be used in making baking powder.

• • Commercial Sweeteners and Sugars
    • Dextrose
    • Fructose
    • Aspartame
    • Saccharin
    • Sorbitol
    • Invert Syrup
    • Golden Syrup not made from cane sugar
    • Corn Syrup

Corn Syrup is found in many items, including, but not isolated to:

• • • • Soda Pop/Cola
      • Manufactured Candies
      • Almost all mass produced, non-organic canned goods.
      • Almost all mass produced, non-organic baked goods.
      • Ketchup/Catsup/Prepared Sauces
      • Pork

Many pork products are injected with corn syrup or dextrose to make them “juicier”. I cannot consume those products without becoming ill.

Basically, if it is mass produced, it has corn syrup in it.

• • • Unidentified sources of sugar – if it is not clearly beet or cane sugar, it is probably derived from corn.
  • Xanthan Gum
  • Zein
  • Grits
  • Cornmeal
  • ANYTHING WITH THE WORD CORN IN IT.
  • Vanilla Extract
• Alcohol – no matter the source.This means no cooking wine or alcohol. Contrary to popular belief alcohol does not cook off when heated.
• Peanuts

All the Others

These are still dangerous, however, they have not been associated with a severe allergic reaction.

• Legumes of all types
  • Peas
  • Lima Beans
  • Kidney Beans
  • Chick Peas
  • Soybean
    • Tofu
    • Soya
    • Soy Lecithin
    • Soy Milk
    • Anything that is soy-based – EXCEPT SOYBEAN OIL
  • Basically, any and all beans
• String Beans
• Bananas
• Strawberries
• Rice (includes rice milk)
• Tree Nuts – all types
• Rye
• Milk and Dairy Products
  • Cheese
  • Ice Cream
  • Butter
  • This includes all types of milk There is no butter or margarine that is safe for use.
• Hazelnut
• Shellfish – all varieties
• Coconut
• Watermelon – all melons, including cantaloupe, etc.
• Zucchini, Pumpkin and all gourds
• Brewer’s Yeast
• Olives and olive oil
• Cauliflour
• Mushrooms

What Do You Eat?

Everything is made from scratch with fresh, whole and organic ingredients. I don’t use genetically modified foods at all. (My parents are gardeners and I get tomatoes and anything that is grown in either the Florida or Michigan growing season from them.) Whole Foods Market and my local co-op are also very good sources.

The only 100% safe oil is 100% Pure Canola Oil. This oil is so denatured that there is nothing left in it to cause a reaction.Of course, not all Canola Oil is Canola Oil! Soybean oil, if denatured, seems to be safe. Corn oil is NOT SAFE. I also use Sunflower oil.

Chicken or beef are good. I usually put a little fresh-squeezed lemon juice on them if I’m baking or grilling. This may have changed due to recent rules by the USDA requiring a citrate wash that is corn-based on much of what is sold in the USA.

I tend to like steamed spinach, broccoli, carrots, etc.

I have several recipe adaptations that I have used over the years. Lemon tends to replace vinegar – as vinegar, while safe, is not as safe, nor as tasty, as lemon.

Simple foods are best. The simpler the food, the less likely there is to be an allergen.

Obviously, I’ve become quite the cook.