[Sca-cooks] Cleaning plastic and wooden cutting boards -nut allergies from Isabella
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Mon Mar 24 11:32:10 PDT 2008
Nut allergies are tricky-our oldest (nearly 6) is allergic to peanuts and
brazil nuts, but not tree nuts, but, being a little kid, doesn't really like
nuts anyway. We've gotten very good at reading the microprint on the back of
package lables; it's amazing how many things have peanuts in them even if
they are not labeled as peanut flavor. And sometimes an item will have
peanuts in it without a label or an ingredients list, but that's another
Anyway, from my researches on this topic, it appears that the allergenic
ingredient for peanuts is not present in refined peanut oil, but is present
in cold-pressed peanut oil. All the kids' meals at Chick-Fil-A and other
temples of rapid cuisine have not caused a problem, and Chick Fil A uses
peanut oil, don;t know about the other ones.
But, erring on the side of caution, peanuts just don't exist in our world
right now, except for when she learned about George Washington Carver at
So, refined peanut oil is probably OK, from what I understand.
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, March 22, 2008 4:48 PM
Subject: Re: [Sca-cooks] Cleaning plastic and wooden cutting boards
>>>I have found that walnut oil is a better oil for use on wood in food
>> Just remember that you used it, if you cook for anyone with nut
>> Maybe it cures enough to be safe, but you wouldn't want to find out the
>> hard way.
>> Olive oil allergies can be an issue too.
> I wouldn't use any nut for that reason. Of course, I have one person in
> local group that has an anaphylactic reaction to nuts. It makes me very
> cautious about cross contamination.
> Another friend has problems with peanuts. When I whipped up a chocolate
> cake with peanut butter cream frostind and chocolate ganache glaze for the
> nut allergy's birthday one year, I made a Grand Marnier cake for the
> allergy. Those of us without allergies enjoyed both.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks