Please take advantage of this end-of year offer - view my presentation, "Allergen Free, Why How?" (just words, no sound).
HAPPY HOLIDAYS!
ALLERGEN FREE - Why, How? by Michelle HW Hill
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Allergen Free Cooking, Why? How? by Michelle HW Hill
copyright 2011 Michelle HW Hill |
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Why Allergen Free? Food Matters, You are what you eat!"
copyright 2011 Michelle HW Hill |
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| "What is food to one to others is fierce poison." - Carus 99BC |
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| Top 8: dairy (casein, lactose), egg (yolk/white: chicken, duck, quail), fish (freshwater and saltwater), crustacean shellfish (crab, lobster, shrimp), tree nuts (almond, cashew, Brazil nut, etc.), peanuts (legume: can cross-react with: peas, soybeans, beans), wheat (glaidin/gluten), soy (protein, lecithin, vitamin E to preserve freshness). |
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| Other major allergens/intolerances. |
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| Allergen versus intolerance. |
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| Confirming a food allergy/intolerance. |
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| The known offenders. |
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| Cost considerations. |
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| Before the change of diet ... |
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| Accepting changes: 5 phases - denial, anger bargaining, depression, acceptance. |
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| Informing others. |
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| Going gluten free ... |
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| Gluten free flours. |
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| Making GF flour. |
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| Binging agents. |
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| A note about OATS. |
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| GF diet notes. |
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| Dairy/casein. |
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| Milks |
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| Milks |
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| Cream and yogurt. |
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| Cheeses. |
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| Butter |
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| Nutritional yeast |
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| Soy, soy, everywhere! |
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| Soy, where isn't it? |
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| What about soy lecithin? |
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| Natural flavors |
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| Vitamin E |
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| Yes, you can! |
Michelle This is so well done. (as always!!!) I love how you put all the information together. I knew a lot of this, but my thinking is so scattered. Love it! Super resource for people.
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