Safe pasta sauce and cooking oil (peanut, egg allergy)

Posted on: Sun, 02/25/2007 - 1:40pm
NicoleinNH's picture
Offline
Joined: 06/21/2003 - 09:00

5 yr old daughter is allergic to eggs, peanuts, tree nuts, cantaloupe and honey dew. She is an extremely picky eater, but is now expressing an interest in "trying" sauce on her pasta. I looked at lots of jars at the grocery store, and although the ingredients were clearly listed, none had an allergen warning label. I am not familiar with "safe" brands for pasta sauce. Any suggestions?

Also, I was looking for oil and I can't believe how many manufacturers now make peanut oil in the big bottles (I used to only see it in the smaller/gourmet-type of bottles). Now I am concerned about the safety of regular, vegetable oil and which brands are considered 'safe'. I'll start calling around tomorrow, but looking for suggestions.

For some reason, her allergist's most recent letter to our pediatrician (we get cc'd) says DD should avoid canola oil. I am going to follow up with allergist about this because I don't understand that. I used to use canola oil. I wonder if it was a mistake (???) or what the reason would be. Has anyone else been told to avoid canola?

Thanks for your help,
Nicole

Posted on: Sun, 02/25/2007 - 1:49pm
Love my babies's picture
Offline
Joined: 03/18/2005 - 09:00

Are you a cook? My family is Italian and we make fresh sauce, and we don't use oil, just fresh vegies. If you think this is something you would be interested in I will send you a few recipes to try.

Posted on: Sun, 02/25/2007 - 1:52pm
PennMom's picture
Offline
Joined: 08/01/2006 - 09:00

DD is PA/TNA so I don't know about egg, honeydew and cantalope- but I use Crisco oil- read several good posts and was happy with their answer. Call again as it's been awhile since I called- when I did call they said all peanut oil was made in a separate plant.
We were not told anything about avoiding Canola oil- but we weren't given a whole lot of specifics either. If you find out there is a reason please post why.

Posted on: Sun, 02/25/2007 - 2:47pm
Sarahb's picture
Offline
Joined: 01/22/2007 - 09:00

Hi Nicole. I haven't called...but I would think that olive oil would be safe - a good extra virgin oil. I don't know...now that I think about it I should check because I cook with it all the time. My thought is that the companies that produce that aren't making anything else. On my list to call now.
As for sauce - do you have a Trader Joe's nearby. Their sauces are labeled really well and will list any allergens in the facility on the label. If none are listed then I email just to be sure.
Or you can make sauce really easily by just cooking some finely chopped onion and garlic in olive oil - add a large can of crushed tomatoes and some basil, a little salt and pepper and you're done. You might want to add a pinch of sugar if it's too acidy (you'll see some foam on top - skim it off) or some red wine vinegar if it's too sweet. If it's too thin add a small can of tomatoe paste.
My problem is the pasta....all the ones I like are from italy and I haven't tried calling them yet!
Good luck! or should I say Bon Journo. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Posted on: Mon, 02/26/2007 - 12:44am
NicoleinNH's picture
Offline
Joined: 06/21/2003 - 09:00

SarahB-Do you use Olive Oil for baking? I use it for regular cooking, but not baking.
I do cook, but have never made my own sauce. I am going to go to Trader Joe's in a little while and see if I can find a good one there--if not, I'll attempt to make it myself [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Thanks!

Posted on: Mon, 02/26/2007 - 3:30am
anonymous's picture
Offline
Joined: 05/28/2009 - 16:42

I have used olive oil for baking. It adds a different flavor. Some may like it, some may not. I even used it in a white cake once when I ran out of canola oil--I got some compliments, and people wanting to know what the "flavoring" was, but I didn't care for it myself.
------------------
[url="http://www.the3day.org/boston07/deedaigle"]http://www.the3day.org/boston07/deedaigle[/url]

Posted on: Mon, 02/26/2007 - 6:06am
Sarahb's picture
Offline
Joined: 01/22/2007 - 09:00

Uh....I have only been "baking" since Jan when ds was diagnosed PA. I think the only thing that called for oil was French bread and pizza dough and I used Olive oil for both.
Nicole...sauce is easy! and so good if you make it at home. You can make a big batch and freeze it in baggies too. I have a recipe somewhere but I usually just wing it. If you want a recipe...email me and I'll send you one. Although I often use TJ's.

Posted on: Mon, 02/26/2007 - 6:25am
NicoleinNH's picture
Offline
Joined: 06/21/2003 - 09:00

I just got off the phone with Crisco and the peanut oil is run on a dedicated line. They label for contains and may contains. She said if anything is run on shared lines, even with washing, it will still say "may contain".
Crisco is what we have always used but when I saw the jug of peanut oil by Crisco, I didn't buy my regular Crisco.
I'm waiting for my little one to get up from her nap and we are going to Trader Joe's for pasta sauce (or the ingredients for me to make it).
Thanks for your help!
Nicole

Posted on: Mon, 02/26/2007 - 9:02am
anonymous's picture
Offline
Joined: 05/28/2009 - 16:42

We use Ragu alot! I called awhile ago and liked what they said. We have also used Prego. Haven't called on any oil though. But we use Crisco.

Posted on: Mon, 02/26/2007 - 9:04am
anonymous's picture
Offline
Joined: 05/28/2009 - 16:42

Just reread your post. I have been to 3 different allergist and never told to avoid canola oil. Did the allergist ever reply to that? It is made out of corn from what I am told.

Posted on: Mon, 02/26/2007 - 10:56am
dgood's picture
Offline
Joined: 03/27/2004 - 09:00

My daughter is allergic to eggs, peanuts and tree nuts. Her egg allergy is severe. That being said, we use Ragu traditional and I make my own basic sauce with Hunts paste and sauce and add in spices, Kraft parmasan, ground beef, etc. We have been using these regularly and often over the last three years...since she was diagnosed at 1 year old.
We use Crisco canola oil very regularly. I also buy Bertolli olive oil. If I use shortening, I use Crisco.
We have never had any issues to date with these products.

Pages

Forum

Click on one of the categories below to see all forum topics.

Peanut Free Store

More Articles

There are more "peanut-free" products than ever on the supermarket shelves. This means more choices than ever for peanut-allergic shoppers and...

A young food allergic child is unlikely to say, “My throat is swelling and I’m having difficulty swallowing - I think I’m having an allergic...

There is no definitive treatment for a peanut allergy. Because every case different, reactions will...

If you or your child has a peanut allergy, that unmistakable smell of peanuts wafting through the air...

Almond flour, or almond meal, is made from whole, untreated almonds. It is a wonderful substitute for wheat flour when people are trying to avoid...