It seems like allergies are becoming more common. In middle school we had the “peanut free” table, we had to be careful what food to bring in for birthdays, and almost everyone knew what an EpiPen was. Yes, peanut allergies have had their fifteen minutes of fame, but recently I have become better acquainted with other allergens.
My boyfriend has gluten, casein, soy, and corn intolerances, as well as allergies to various molds. For people without these intolerances, it’s difficult to imagine a day without these ingredients. They seem to slip into everything, even things you wouldn’t expect. Since I have started dating my boyfriend, I’ve had to read labels, make inquiries, and brush extra-carefully to make sure that he doesn’t have a reaction. To my surprise, the food industry doesn’t make it easy.
That is what this blog is about.
This is my journey through a relationship and my efforts to make sure that my boyfriend is safe around me. I hope to shed some light on how difficult it is to find “safe” products that we can share. I truly think that food companies should be honest on their labels, listing the potential for allergens if not their ingredient’s list. If that is not on the label, they should at least make it readily available on the website. I plan on presenting the issues I have with the labels and how I resolve them. I will try to post reliable links to websites I find, and I encourage comments that do the same. I don’t claim to have any answers, but rather I want to find them. And if possible, I’ll post recipes when I find clever ways to get around label confusion!
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