Dietary Recommendations For Common Food Sensitivities

 

Synonyms For Food Ingredients

  • Casein, Caseinate ……………………………………Milk
  • Cereal Binder…………………………………………. Usually, Wheat
  • Cereal Filler…………………………………………….. Usually, Wheat
  • Cereal Protein ………………………………………… Usually, Wheat
  • Cereal Starch…………………………………………… Usually, Wheat Or Corn D
  • Dextrose ………………………………………………… A Sugar Derived From Corn
  • Edible Starch…………………………………………… Usually, Wheat Or Corn
  • Flour …………………………………………………….. Usually Wheat Flour
  • Fructose ………………………………………………….A Type Of Sugar
  • Glucose Syrup …………………………………………. A Sugar Derived From Corn
  • Hydrolyzed Protein………………………………….. Usually, Yeast
  • Hydrolyzed Vegetable Protein…………………… Usually, Yeast
  • Lactalbumin …………………………………………… Milk
  • Lactose…………………………………………………..Milk Sugar
  • Leavening …………………………………………….. Yeast
  • Lecithin…………………………………………………..Usually, Egg Or Soya
  • Maltose………………………………………………….A Type Of Sugar
  • Modified Starch …………………………………….. Usually, Wheat Or Corn
  • Ovalbumin …………………………………………….Egg
  • Starch………………………………………………….. Usually, Wheat Or Corn
  • Sucrose………………………………………………….Sugar
  • Vegetable Oil………………………………………… Usually, A Mixture Of Oils, Including Corn Oil
  • Vegetable Protein……………………………………… Usually, Soya

 

Substitutes for Common Food Sensitivities

Substitutes for Milk:

  • Soy – soy milk, soy cheese, soy yogurt, sour soy cream, soy cream cheese, soy creamer, soy frozen desserts
  • Rice – rice milk, rice cheese, rice butter, rice frozen desserts
  • Almond milk and cheese· Oat milk and cheese
  • Potato milk (high in starch and no protein)
  • 100% vegetable oil, a non-hydrogenated alternative to butter or margarine
  • Rice-based pudding

Substitutes for Wheat:

  • Cereals – amaranth, millet, or kamut* flakes; puffed rice, millet or corn; and grits or oatmeal*
  • Grains – rice, amaranth, millet, quinoa, barley*, buckwheat, teff, corn, kamut*, wild rice
  • Flours – potato, rice, soy, barley*, buckwheat, corn, teff, tapioca
  • Bread – millet, teff, kamut* or rice bread
  • Pastas – corn, quinoa, lentil, and rice
  • Thickeners – cornstarch, potato starch, arrowroot
  • Snacks or sides – rice crackers and cakes, polenta, corn tortillas