The Big 8 Allergens

Fish

Bass, Flounder, Cod; this allergen differs from crustaceous shellfish because it does not reside in a shell; not to be confused with a shellfish allergy.

Peanuts

Despite its name, peanuts are actually in the legume family, making them a bean not a nut. This allergy is the second most common allergy in children; occurring in 1 in 50 children and 1 in 200 adults. This allergy is the most likely to cause death.

Allergic Reaction Symptoms

Hives Flushed skin or rash Tingling or itchy sensation in the mouth Face, tongue, or lip swelling Vomiting and/or diarrhea Abdominal cramps Coughing or wheezing Dizziness and/or lightheadedness Swelling of the throat and vocal cords Difficulty breathing Loss of consciousness

The Big 8

Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans

Eggs

Most commonly a food allergy in children, eggs are found in so many things including pasta, baked goods, and certain batter coatings.

Milk

Not only plain milk but dairy's derivatives: cheese, yogurt, cream, butter, et al. Milk products also appear processed in many different ways.

Soybeans

Soy is a product that provides a myriad of uses in the culinary and household good world. Soy can be found in tofu, soy sauce, miso, edamame, tamari, tempeh; but also sometimes in baked goods, crackers, cookies, soaps, vegetable gum, vegetable broth, et al.

Tree Nuts

These nuts, unlike peanuts, do not grow in the ground and instead grow -as their name suggests- on trees. Almonds, walnuts, and pecans are just a few of these.

Crustaceous Shellfish

This allergy applies to foods like crab, lobster, and shrimp; being afflicted by this allergy does not automatically mean that an individual is unable to eat fish but the two can exist hand in hand.

Wheat

This allergy is not the same as being diagnosed with Celiac's Disease, there is not an intolerance to gluten just to actual wheat sources (gluten from non-wheat sources is tolerable). Watch out for flour, bread, pasta, et al.

Cross-Contact

the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen that will be served to a customer.