This is a great educational site where the student is able to make decisions about colonizing America. You can decide what to plant, if you want to be friends or enemies with the natives what will you build? You can play it over and over again and see what different decisions will do.

http://www.historyglobe.com/jamestown/popupwindow.html

Milk Allergy Avoidance List

April 2006

Milk Allergy

The following ingredients found on a label indicate the presence of milk protein. All labels should be read carefully before consuming a product, even if it has been eaten safely in the past.

Butters: artificial butter, artificial butter flavor, butter, butter extract, butter fat, butter flavored oil, butter solids, dairy butter, natural butter, natural butter flavor, whipped butter

Casein & caseinates: ammonium caseinate, calcium caseinate, magnesium caseinate, potassium caseinate, sodium caseinate, hydrolyzed casein, iron caseinate, zinc caseinate

Cheese: cheese (all types), cheese flavor (artificial and natural), cheese food, cottage cheese, cream cheese, imitation cheese, vegetarian cheeses with casein

Cream, whipped cream
Curds
Custard
Dairy product solids
Galactose
Ghee
Half & Half

Hydrolysates: casein hydrolysate, milk protein hydrolysate, protein hydrolysate, whey hydrolysate, whey protein hydrolysate

Ice cream, ice milk, sherbet
Lactalbumin, lactalbumin phosphate
Lactate solids
Lactyc yeast
Lactitol monohydrate
Lactoglobulin
Lactose
Lactulose

Milk: Acidophilus milk, buttermilk, buttermilk blend, buttermilk solids, cultured milk, condensed milk, dried milk, dry milk solids (DMS), evaporated milk, fat-free milk, fully cream milk powder, goat’s milk, low-fat milk, malted milk, milk derivative, milk powder, milk protein, milk solids, milk solid pastes, non-fat dry milk, non-fat milk, non-fat milk solids, pasteurized milk, powdered milk, sheep’s milk, skim milk, skim milk powder, sour milk, sour milk solids, sweet cream buttermilk powder, sweetened condensed milk, sweetened condensed skim milk, whole milk, 1% milk, 2% milk.

Milk fat, anhydrous milk fat

Nisin preparation
Nougat
Pudding
Quark
Recaldent
Renned, rennet casein
Simplesse (fat replacer)
Sour cream, sour cream solids, imitation sour cream

Whey: Acid whey, cured whey, delactosed whey, demineralized whey, hydrolyzed whey, powdered whey, reduced mineral whey, sweet dairy whey, whey, whey protein, whey protein concentrate, whey powder, whey solids

Yogurt (regular or frozen), yogurt powder

Possible sources of milk:

Natural flavoring
Flavoring
Caramel flavoring
High protein flour
Lactic acid (usually not a problem)
Lactic acid starter culture
“Non-dairy” products may contain casein.
Rice cheese
Soy cheese

Milk derivatives that should be safe for most individuals with milk allergy, but check with your doctor before using:

Lactoferrin
Tagatose (Naturlose)

Wheat Allergy Avoidance List

Wheat allergy avoidance list

July 2007

The following ingredients found on a label indicate the presence of wheat protein. All labels should be read carefully before consuming a product, even if it has been eaten safely in the past.

All purpose flour
Bran
Bread (any type made with white flour, wheat flour), bread crumbs
Bread flour
Bromated flour
Bulgur
Cake flour
Cereal extract
Club wheat (Triticum compactum Host.)
Common wheat (Triticum aestivum L.)
Couscous
Crackers, cracker meal
Durum wheat (Triticum durum Desf.)
Durum flour
Einkorn (Triticum monococcum L. subsp. monococcum)
Emmer (Triticum turgidum L. subsp. dicoccon (Schrank) Thell.)
Enriched flour
Farina
Flour
Fu
Germ
Gluten
Graham flour
High gluten flour
High protein flour
Instant flour
Kamut (Triticum polonicum L.)
Malt, malt extract
Matzo, Matzoh, Matzah, Matza, matsa, matso
Matzo meal, Matzoh meal, Matzah meal, Matza meal ,matsa meal, matso meal, matsah meal or matsoh meal
Noodles
Pasta
Pastry flour
Phosphated flour
Plain flour
Seitan
Self-rising flour
Semolina (Triticum durum Desf.)
Soft wheat flour
Spelt (Triticum spelta L.)
Steel ground flour
Stone ground flour
Tabbouleh
Triticale ( x Triticosecale ssp. Wittm.)
Triticum: Triticum aestivum L., Triticum durum Desf., Triticum compactum Host., Triticum spelta L., Triticum durum Desf., Triticum monococcum L. subsp. monococcum, Triticum turgidum L. subsp. dicoccon (Schrank) Thell., Triticum polonicum L., and x Triticosecale ssp. Wittm.
Unbleached flour
Vital gluten
Wheat, wheat berries, wheat bran, wheat flour, wheat germ, wheat gluten, wheat grass, wheat malt, wheat starch, wheat sprouts
White flour
Whole wheat berries
Whole wheat bread
Whole wheat flour

May indicate the presence of wheat:

Artificial flavoring
Caramel color
Dextrin
Food starch*
Gelatinized starch*
Hydrolyzed vegetable protein (HVP)
Maltodextrin
Modified food starch*
Monosodium glutamate
MSG
Natural flavoring
Oats (may be contaminated with wheat due to agricultural cultivation practices)
Shoyu
Soy Sauce
Surimi
Tamari
Teriyaki Sauce
Textured vegetable protein
Vegetable gum
Vegetable starch*

* Unless otherwise stated on the food label, the single word “starch” in an ingredient list means corn starch. See: http://www.cfsan.fda.gov/%7Edms/glutlee/glulee21.htm

Tree Nut Avoidance List

Tree nut allergy avoidance list

July, 2007

The following ingredients found on a label indicate the presence of tree nuts. All labels should be read carefully before consuming a product, even if it has been eaten safely in the past.

This list contains as quick reference to common tree nut names as well as a more detailed list of the botanical names and derivative names for tree nuts.

Quick reference to common tree nut names

Almond
Beechnut
Brazil nut
Bush nut
Butternut
Cashew
Chestnut
Coconut
Filbert
Ginko nut
Hazelnut
Hickory nut
Lichee nut
Macadamia nut
Nangai nut
Pecan
Pine nut
Pistachio
Shea nut
Walnut

Complete list of tree nut names, botanical names and derivative names for tree nuts:

Almond
Almond paste
Anacardium nuts
Anacardium occidentale (Anacardiaceae) [botanical name, Cashew]
Artificial nuts
Beech nut
Brazil nut
Bertholletia excelsa (Lecythidaceae) [botanical name, Brazil nut]
Bush nut
Butternut
Butyrospermum Parkii [botanical name, Shea nut]
Canarium ovatum Engl. in A. DC. (Burseraceae) [botanical name, Pili nut]
Caponata
Carya illinoensis (Juglandaceae) [botanical name, Pecan]
Carya spp. (Juglandaceae) [botanical name, Hickory nut]
Cashew
Castanea pumila (Fagaceae) [botanical name, Chinquapin]
Castanea spp. (Fagaceae) [botanical name, Chestnut (Chinese, American, European, Seguin)]
Chestnut (Chinese, American, European, Seguin)
Chinquapin
Coconut
Cocos nucifera L. (Arecaceae (alt. Palmae)) [botanical name, Coconut]
Corylus spp. (Betulaceae) [botanical name, Filbert/hazelnut]
Filbert
Fagus spp. (Fagaceae) [botanical name, beech nut]
Gianduja
Ginko nut
Ginkgo biloba L. (Ginkgoaceae) [botanical name, Ginko nut]
Hazelnut
Heartnut,
Hickory nut
Indian nut
Juglans cinerea (Juglandaceae) [botanical name, Butternut]
Juglans spp. (Juglandaceae) [botanical name, Walnut, Butternut, Heartnut]
Lichee nut
Litchi chinensis Sonn. Sapindaceae [botanical name, Lichee nut]
Lychee nut
Macadamia nut
Macadamia spp. (Proteaceae) [botanical name, Macadamia nut/Bush nut]
Madelonas
Marzipan
Mashuga nuts
Nangai nuts
Natural and artificial flavoring
Natural nut extract (for example, almond extract)
Nougat
Nu-Nuts®
Nut butters (e.g., Almond butter, Hazelnut butter, Brazil nut butter, Macadamia nut butter, Pistachio nut butter, Shea nut butter, Karike butter, as well as other nut butters)
Nut meal
Nutella ®
Nutmeat
Nut oil (e.g., Walnut oil as well as other nut oils)
Nut paste
Nut pieces
Pecan
Pesto
Pigñolia
Pili nut
Pine nut
Pine nut (Indian, piñon, pinyon, pigndi, pigñolia, pignon nuts)
Pinon nut
Piñon or Piñon nut
Pinus spp. (Pineaceae) [botanical name, Pine nut/piñon nut]
Pistachio
Pistacia vera L. (Anacardiaceae) [botanical name, Pistachio]
Pralines
Prunus dulcis (Rosaceae) [bontanical name, almond]
Shea nut
Sheanut
Vitellaria paradoxa C.F. Gaertn. (Sapotaceae) [botanical name, Shea nut]
Walnut (English, Persian, Black, Japanese, California)

May contain tree nuts:

Natural and Artificial flavoring
Mortadella

Soy Allergy Avoidance List

March 2007

Soy Allergy

The following ingredients found on a label indicate the presence of soy protein. All labels should be read carefully before consuming a product, even if it has been eaten safely in the past.

Eda-mame (soybeans in pods)
Hydrolyzed soy protein
Kinnoko flour
Kyodofu (freeze dried tofu)
Miso
Natto
Okara (soy pulp)
Shoyu sauce
Soy albumin
Soy bran
Soy concentrate
Soy fiber
Soy flour
Soy formula
Soy grits
Soy milk
Soy miso
Soy nuts
Soy nut butter
Soy protein, soy protein concentrate, soy protein isolate
Soy sauce
Soy sprouts
Soya
Soya Flour
Soybeans
Soybean granules
Soybean curd
Soybean flour
Soy lecithin*
Soybean paste
Supro
Tamari
Tempeh
Teriyaki sauce
Textured soy flour (TSF)
Textured soy protein (TSP)
Textured vegetable protein (TVP)
Tofu
Yakidofu
Yuba (bean curd)

May indicate the presence of soy:

Artificial flavoring
Asian foods (for example, Japanese, Chinese, Thai, many others)
Hydrolyzed plant protein
Hydrolyzed vegetable protein (HVP)
Natural flavoring
Vegetable broth
Vegetable gum
Vegetable starch

Should be safe for most soy-allergic individuals:
Soy oil
Vegetable oil derived from soy

*Effective January 1, 2006 products covered by the FDA labeling laws that contain soy lecithin must now be labeled “contains soy”.

Sesame Allergy Avoidance List

March 2008

Sesame Allergy: A growing food allergy
When the first case of sesame allergy was reported in 1950, the allergen was considered anything but ordinary. It has since proven its predominance, impinging upon a growing population worldwide. But despite giving the “top eight” allergens in the U.S. some serious competition, sesame allergy has yet to be regarded by the Food and Drug Administration (FDA) as a major food allergen.

Today, the FDA’s food allergen awareness program consists of eight common foods that cause serious allergic reactions: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. Canada and the European Commission include sesame in their lists of major allergy-causing substances. But in the U.S., the allergen hasn’t made the cut.

It could be sesame hasn’t been traditionally as prominent in Americans’ diets, suggested Todd D Green, MD, Assistant Professor of Pediatrics, Allergy and Immunology at the Children’s Hospital of Pittsburgh.

“Whether allergy to a particular food is common in a society may relate to how widely consumed that food is. For instance, [researchers] several years ago drew attention to sesame allergy in Israel, where foods heavy in sesame seed are commonly eaten by infants in their first year of life,” he stated. They found sesame was the third-leading cause of food allergy in Israel, and the number two cause of anaphylaxis there.

But awareness of sesame allergy in the U.S. is growing as eating habits become increasingly internationalized, noted Dr. Green. Since sesame is not considered one of the major food allergens at this time, the Food Allergy Labeling and Consumer Protection Act (FALCPA) does not include sesame among the foods whose presence in a food product mandates clear labeling. Even the current feeding recommendations from the American Academy of Pediatrics don’t advise the delayed introduction of sesame or other seeds.

Sesame can be a hidden ingredient in foods in places such as “spices” or “natural flavors.” It is also in sesame oil, an ingredient found health and beauty products such as skin cream and lip gloss.

So, what should you do about sesame exposure in children at high risk for food allergies? “That question is a difficult and evolving one,” said Dr. Green. With the knowledge of its potential role as an allergen, physicians and families should at least consider sesame among the other commonly implicated foods when looking for a cause of a suspected allergic reaction.

“Certainly if a child has been avoiding sesame because of concerns of allergy, it is worth discussing with a physician whether evaluation through testing or a food challenge is indicated,” he said. But, like any food, a positive skin or blood test to sesame doesn’t always mean a child will react to ingestion. Testing someone with no history of a sesame reaction can potentially lead to unnecessary dietary restrictions.

Ultimately more research is needed to answer the question of whether sesame should be avoided in children at risk of food allergy. “At this point there does not seem to be a clear answer and parents should discuss this with their physician to make the best decision for their child,” advised Dr. Green.

References:

Dalal I., Binson I., Reifen R., Amitai Z., Shohat T., Rahmani S., Levine A., Ballin A., Somekh E. (2002). Food allergy is a matter of geography after all: sesame as a major cause of severe IgE-mediated food allergic reactions among infants and young children in Israel. Allergy. 57(4), 362-5.

American Academy of Pediatrics, Committee on Nutrition. (2000). Hypoallergenic infant formulas. Pediatrics. 106, 346-9.

Gangur V., Kelly C., Navuluri L. (2005). Sesame allergy: a growing food allergy of global proportions? Annals of Allergy, Asthma and Immunology. 95, 4.

Peanut Allergy Avoidance List

June 2007

Peanut allergy

The following ingredients found on a label indicate the presence of peanut protein. All labels should be read carefully before consuming a product, even if it has been eaten safely in the past.

Arachic oil
Arachis
Arachis hypogaea
Artificial nuts
Beer nuts
Boiled peanuts
Cold pressed, extruded, or expelled peanut oil
Crushed nuts, crushed peanuts
Dry roasted peanuts
Earth nuts
Goober peas
Goobers
Ground nuts, ground peanuts
Hydrolyzed peanut protein
Hypogaeic acid
Mandelonas
Mixed nuts
Monkey nuts
Nu nuts flavored nuts
Nut pieces
Nutmeat
Peanuts, peanut butter, peanut butter chips, peanut butter morsels
Peanut flour
Peanut paste
Peanuts sauce, peanut syrup
Spanish peanuts
Virginia peanuts

The following may contain peanuts:

Artificial flavoring
Baked goods
Candy
Chili
Chocolate
Crumb toppings
Ethnic foods: African, Asian, Chinese, Indian, Indonesian, Thai, Vietnamese, Mexican
Fried foods
Flavoring
Graham cracker crust
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Marzipan
Mole sauce
Natural flavoring
Nougat

Notes:

Lupine is a legume that cross-reacts with peanut at a high rate and should be avoided by peanut allergic patients. It does not fall under the labeling requirements of FALCPA. Lupine is also known as lupinus albus and can be found in seed or flour form.

Allergy experts advise those allergic to peanuts to avoid all tree nuts.

Egg Allergy Avoidance List

July 2007

The following ingredients found on a label indicate the presence of egg protein. All labels should be read carefully before consuming a product, even if it has been eaten safely in the past.

Albumin
Apovitellin
Cholesterol free egg substitute (e.g. Eggbeaters)
Dried egg solids, dried egg
Egg, egg white, egg yolk
Egg wash
Eggnog
Fat substitutes
Globulin
Livetin
Lysozyme
Mayonnaise
Meringue, meringue powder
Ovalbumin
Ovoglobulin
Ovomucin
Ovomucoid
Ovotransferrin
Ovovitelia
Ovovitellin
Powdered eggs
Silici albuminate
Simplesse
Trailblazer
Vitellin
Whole egg

May contain egg:

Artificial flavoring
Lecithin
Natural flavoring
Nougat

Freecyle.org……….gotta love it!

Some say I know all of the best ways to get free stuff and perhaps I do but I highly doubt it but www.freecycle.org is the BEST organization and I wish I had thought about it first!  You go to the site and type into the search box where you live OR you can click the “Browse” button at the top and search for your area, for me it’s the next largest city and not our own tiny town.  It should find a group closest to you and when you click on the link it sends you to your Yahoo! group and simply sign up and have fun!

The Freecycle Network™ is made up of 4,757 groups with 6,777,000 members across the globe. It’s a grassroots and entirely nonprofit movement of people who are giving (& getting) stuff for free in their own towns. It’s all about reuse and keeping good stuff out of landfills. Each local group is moderated by a local volunteer (them’s good people). Membership is free. Have fun!

I’ve given away countless items from our home that we no longer use nor care for and gave them to people who wanted them and could use them. We’ve picked up many, MANY things we have both needed and needed very much ranging from clothes for our 5 children to high dollar cameras! This is such a great organization for everybody, especially with the way the economy is these days where we could all use something free!

Quick Grape Jelly

* Canning tips at the bottom. This is SUPER easy! You will need 5 1/2 pint jars with lids and screw bands and a hot water bath canner pot.

• 3 cups bottled 100% grape juice
• 1 package powdered pectin
• 4 cups sugar

Combine grape juice and pectin in a large saucepot.  Bring mixture to  a rolling boil. Stir in sugar and return to a rolling boil.  Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling-water canner. Yield: about 5 half-pints.

 

* While cooking jelly, heat water in canner pot filled about 1/2 way full.  Put lids into a smaller pot with water enough to cover lids and heat but DO NOT BOIL!  When the 5 min. is up, put the jars on the counter covered with a towel and let sit for 24 hours, refridgerate any that have not sealed (center button still makes a popping noise when pushed on).  Refridgerate anything that didn’t seal!