Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Friday, March 14, 2008

Good Advice For Avoiding a Reaction

Mary Meehan-Strub gives good advice in her Coulee Consumer column, carried by a number of papers in Wisconsin, like the one in Onalaska. (Just hop on Interstate 90 and head west from Rochester, NY. Stop just before you get to Rochester, WI.)

Here's one on Food allergies are a growing concern.

For people who know they have food allergies, steps can be take prevent a reaction.

• Avoid combination foods like soups and casseroles (hard to trace all ingredients)

• Avoid buffet tables (potential cross contamination)

• Avoid desserts (nuts may be in unexpected places)

• Avoid inhaling vapors from cooking and baking of the allergen. For some peanut sensitive people, dust released from opening a peanut shell can cause a reaction.

• Avoid using the same serving utensil for several foods, or allowing other opportunities for cross-contamination. Store, prepare and serve potential food allergens away from other food

It also is a good idea to:

• Read ingredient labels. Identify ingredients that may cause a reaction. For example, people with a milk allergy must avoid foods that contain cheese, whey, rennet casein, artificial butter flavor, etc.

• Ask about ingredients and cooking methods used when eating away from home.

• Clean equipment/utensils that might have touched the allergen.

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