Tree nut allergic-questions

Great question - unfortunately, I don't have the great answer! [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

My son is PA and TNA, so just to be safe, we avoid the smoked meats you mentioned.

I'll be watching this thread to see if you get that great answer! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

PS. Welcome!! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

We've also been avoiding hickory smoked foods but as far as I know there has never been a study done on whether this is necessary or if there has been a case of a reaction.

Well, I have never even thought of avoiding these foods for my tna daughter. I'm not certain if she actually has ever eaten hickory smoked anything, before. She is almost 8 and has never reacted to anything besides the obvious. [img]http://uumor.pair.com/nutalle2/peanutallergy/confused.gif[/img] Miriam

We avoid them. We had several instances of M throwing up that could only be related to smoked meats, and another inadvertant bad experience with smoked cheese.

The meat was from an otherwise "safe" (in our experience and estimation) company, and we still use their hotdogs, ground turkey, and (occasionally!) bologna.

The cheese was from a sample tray -- two varieties, one plain, from a manufacturer we trusted, and the other, smoked, from some boutique-y place. DH only saw the first label, and let M help himself. M's cheeks turned bright red, and he said his throat/mouth hurt. (We had the Epi out, but oral meds got everything back to normal rather quickly. We had checked the label on the second cheese, and spoke with the woman who had cubed it. No cross contamination seemed likely -- we were only thinking in terms of peanut at that point.)

That was close to two years ago. Our comfort zone no longer includes cheese samples...or, for that matter, that store -- large open crates of nuts right at the entrance these days. [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img] Shopping has once again become Mom's Night Out!

-Sue

Hummm, Something to think about. This site gives me so much to think about, a great source of info. I remember being shocked to learn that mortadella, (the italian cold cut with the white pieces of tasty fat), has pistacio nuts sliced into the meat. I about freaked at the deli when I found out. Mortadella is a usual meat in the classic italian sub, or hoggie, grinder, ect..
Also when we ordered chinese food and found our chicken was battered in chestnut flour?The dish was called General gau's (sp)chicken. Sometimes avoiding Tree Nuts is not as obvious as people think.

Not to be picky, but it is the German version of mortadella that has the nuts - the traditional Italian version just has peppercorns. Just to make things a little more confusing, since some kinds are safe and others are not!

I am also tree nut allergic [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] The best advice I could think of is to get to know your deli manager really really well, and ask him/her about the ingredients before you buy anything, or for the lists of where they get the meat from so you can check it out. I've never had any trouble whatsoever with smoked meats. But the deli also sells ready made things like pizza, sandwhiches, etc...and fortunately my deli has "contains nuts" on all the items that have nuts in them. I'm finding for myself it's just the initial getting used to asking "can I see the ingredients please?" and even if they say it's safe I still read it. My reactions have never been big, but I don't want to chance it.

Tree nuts ARE in the weirdest places too. My question is this....okay, when they list stuff like vegetable oil/vegetable protein (I forget how it's worded) and you guys have to find out if peanut is used, is there a chance that they also use tree nuts?

My Three Sons, welcome! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Kim Canada, I have your e-mail. Please bear with me. I will respond (you must think I'm absolutely terrible). In the mean-time, I am going to re-raise the Kellogg's Canada thread I recently up-dated (I know to others this will seem totally off topic).

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

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We have a smoker and have smoked our own meats with no problem. I have used a mixture of apple wood and hickory chips. The hickory chips I buy. The apple we find and hoard. I wonder if the hickory wood is true wood or if is the fake stuff. I will check.

Oh my goodness does this thread give you something to think about! We normally smoke with apple or misquite (sp?) wood. Anyone know if Misquite is a nut tree? (My husband says that he doesn't think it is a nut tree...anyone know for sure?)

I would avoid smoking with hickory wood just to be safe. (I will in the future.)

Thanks so much for starting this thread, I never thought about what wood I use to smoke my wood before. My child is just at the age where he can chew and eat things like this.

Believe it or not, we accidentally bought a hickory smoked ham last week - we usually avoid smoked meats. We went ahead and let DS have it, and he was fine.

Please note, he's now on a daily antihistimine, so if there was a minor reaction of any kind, the med took care of it.

reraising
Thanks for all your input!

I happen to work in the deli and have for 12 years now. Most lunch meats you would get from a deli that are smoked(black forest smoked hame, chicken turkey,montreal smoked beef, pastrami, the list could go on forever) are all processed meats. None of these are an actual side of beef or pork, and the smoking process is artificial. Deli meats are generally injected with sodium nitatre(liquid smoke). But of course you should always check with your deli manager.
I will on my next shift in read the lables of the smoked items(popular) and get back to everyone on this matter.
Have any particular meats or brand in mind post them and I'll check them out. Here in Canada I can check out Schnieders, Pillers, Ziggy's, Mastro, Cappola, PC,.

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[This message has been edited by Lori Anne (edited July 11, 2006).]

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[This message has been edited by Lori Anne (edited September 27, 2006).]

DS eats hickory smoked bacon all the time.

I doubt smoked meats would cause a problem for those with TNA. It is the protein in the nut that is allergenic.

I have never heard of someone having an allergic reaction to burning wood from a camp fire, for instance. Asthma, yes, but that is different.

Natural smoked flavoring might be an issue because flavoring often involves multiple ingredients (which will have to be listed once the new labeling laws take affect.)

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[This message has been edited by Lori Anne (edited September 27, 2006).]