Quote:
Originally Posted by cc_in_oh
You don't use liquid smoke? It's the most important ingredient in homemade beef or turkey jerky..
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Not where I'm from, beef or turkey jerky are not something you would find here, maybe on some section of world cuisine in a large supermarket, but it is not something we do at home. We have however a lot of cured meats, but they are made with real smoke, not with artificial flavors.
Quote:
Originally Posted by Deskisamess
Sure...but in bread?
Our family is big into reading ingredient labels, because our granddaughter has a severe egg allergy. While labeling laws have come a long way in the US, companies still do not have to list common allergens. Many companies do, but many still don't, and cross contamination concerns are huge with people with such severe allergies.
She is almost 6, and the allergy is severe and life threatening. She can't even use hand towels that everyone has used. Her first exposure and reaction to eggs at 11 months was immediate. She swallowed one bite, immediately threw up, and broke out in hives anywhere it touched her.
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in the EU the common allergens are listed in the packages, and a few years ago the EU implemented a new law that all restaurants must have lists of the allergens in there food, and they are required to show them to anyone that asks for them.
That being said I don't know how relevant is the fact that the allergens are mentioned because in many packages there is a mention saying something like it may contain traces of nuts how helpful would this be for your granddaughter? It always makes me think that they only write that as a way to discard any responsibility if something should happen, because the package mentioned it.