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Party Platters

Food Allergies

A food allergy is an abnormal response to a food triggered by your body's immune system. Allergic reactions to food can sometimes cause serious illness and death. Tree nuts and peanuts are the leading causes of deadly allergic reactions called anaphylaxis.

In adults, the foods that most often trigger allergic reactions include

Problem foods for children are eggs, milk (especially in infants and young children) and peanuts.

Sometimes a reaction to food is not an allergy. It is often a reaction called "food intolerance". Your immune system does not cause the symptoms of food intolerance. However, these symptoms can look and feel like those of a food allergy.

NIH: National Institute of Allergy and Infectious Diseases

For additional help managing your food allergy while shopping, use some of the helpful shopping guidelines provided by the Food Allergy And Analphylaxis Network (FAAN)


Gluten Free Information

The ingestion of gluten, a protein found in wheat, rye and barley, is a serious health problem for individuals who have gluten sensitivities, gluten intolerance or celiac disease. The ONLY treatment involves elimination of gluten from the individual’s diet.

A person with any form of gluten sensitivity can suffer health damage by ingesting gluten. In persons with celiac disease, this damage has long-term health consequences. Symptoms are typically associated with the gastrointestinal system, but can potentially impact other bodily processes as well. The most typical symptoms and complications include diarrhea and/or constipation, bloating, gas, weight loss, poor growth ( in children), anemia, irritability, mouth ulcers, extreme fatigue, bone and joint pain, migraines, depression and more.

If you suspect you may have some form of intolerance to Gluten, you should speak with your physician. It is best NOT to change your diet before receiving a test for gluten intolerance.

It is also important to note that gluten-free and wheat-free are not the same thing. Wheat free only includes limiting wheat, whereas gluten-free limits foods made from wheat, as well as rye and barley, including spelt, kamut, einkorn, emmer, faro, durum, couscous, semolina, bulgur and triticale. Barley malt, barley malt extract, brewer’s yeast, malt vinegar, as well as barley-based ale, beer and lager must also be avoided.

Additional Information on Gluten can be found at

For a list of Easy to Find and Easy To Fix Items for your kitchen check out the Gluten Intolerance Group resources at