Peanut allergy is one of the most common food allergies. Unfortunately, it also is one of the most
dangerous, since peanuts tend to cause particularly severe reactions (anaphylaxis). Some people are
very sensitive and have reactions from eating trace amounts of peanut. Non-ingestion contact (touching peanuts or inhaling airborne peanut allergens, such as dust from the shells) is less likely to trigger a severe reaction.
The peanut (Arachishypogaea) is not really a nut, but a kind of legume. It is related to other beans, such as peas, lentils, and soybeans. People with peanut allergy are not necessarily allergic to other legumes (even soy, another of the “big eight” food allergens), so be sure to speak with your doctor before assuming that you have to avoid these protein-rich foods. A person with a peanut allergy may also be allergic to tree nuts (almonds, walnuts, hazelnuts, cashews, etc.). In fact, some 30-40% of people who have peanut allergy also are allergic to tree nuts. Not surprisingly, allergists usually tell their peanut-allergic patients to avoid tree nuts.
The following Nature’s Earthy Choice products are produced in facility that also handles tree nuts.
- Ancient Grain Flour
- Apple Flour™ Baking Mix
- Cocoa Mocha
- Coffee Flour
- All My Fresh Blend Items
- Peanut Powder
- Peanut Powder with Cocoa
Lactose Intolerance | Dairy Sensitivity
What is lactose intolerance?
Lactose intolerance is an inability to digest and absorb lactose (the sugar in milk) that results in gastrointestinal symptoms when milk or products containing milk are drunk or eaten.
Lactose is a larger sugar that is made up of two smaller sugars, glucose and galactose. In order for lactose to be absorbed from the intestine and into the body, it must first be split into glucose and galactose. The glucose and galactose then are absorbed by the cells lining the small intestine. The enzyme that splits lactose into glucose and galactose is called lactase, and it is located on the surface of the cells that line the small intestine.
Lactose intolerance is caused by reduced or absent activity of lactase that prevents the splitting of lactose (lactase deficiency). Lactase deficiency may occur for one of three reasons, congenital, secondary or developmental.
In today’s world of prepared foods, ingredients and processing methods are often unclear. For those interested in buying kosher products, it is helpful to have a rabbi who is knowledgeable about Jewish Dietary Laws examine the food to make sure it is kosher. The process of kosher certification assists kosher consumers by differentiating between kosher and non-kosher items.
Kosher certification agencies examine the ingredients used to make the food, supervise the process by which the food is prepared, and periodically inspect the processing facilities to make sure that kosher standards are maintained. Different kosher certifying agencies tend to follow different kosher certification standards, some more strict and others more lenient.
Products that have been certified as kosher are labeled with kosher symbols. The symbols are printed on the food’s package. Kosher symbols are registered trademarks of kosher certification organizations, and cannot be placed on a food label without the organization’s permission.
Kosher symbols not only ensure that the food is kosher, they also identify the kosher certifying organization that issued the certification. This guide identifies the kosher certifying agencies behind the most commonly used kosher symbols in the United States. More information about each agency, and the kosher standards it maintains, can be found on the agency’s site.