Do You Want Some Peanuts? Why Not?

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Peanuts are simply a cheap source of dietary protein but a fatal source of serious allergy. We commonly eat peanuts as peanut butter used as a sandwich spread, as something we eat while watching movies or TV programs, waiting for someone, or when we cannot do of anything and want to cut boredom and relieve some stresses.

Since the protein from the peanuts is the same as nuts, people who are allergic to peanuts are also experiencing some allergic reactions adversely to almonds, macadamias, walnuts, cashews and pistachios.

Studies show that there has been a sharp increase in peanut allergies over the last 5-10 years, particularly in children, not only in the US but in Australia and also in United Kingdom. With such findings and output, this case is really a serious one that has to be acted upon and accordingly. Truly, this should not be taken for granted so we need to adhere to this – paying much attention to prevent it from happening.

Needless to say, we, chefs must be aware of this issue since our primary concerns are the health and welfare of our customers – who simply love to eat and eat. When we learn more about this peanut allergy, we would then become more vigilant and attentive to work it out – continuing our struggle to refrain from such allergic reactions.

Allergies have different forms and symptoms. It all depends on the person and how his body reacts to it at different times. Some reactions are severe that usually affect the whole body. However, there are reactions that are mild, which can be treated immediately.

People who are allergic to nuts also have to avoid foods which might contain traces of peanuts. It is important that you are aware of these labeled foods so that you can also avoid serving them. Food items below, used as an ingredient, indicate that they are not certainly peanut-free:

Peanut starch, peanut oil, peanut flour, and peanut butter

Mixed nuts, beer nuts and ground nuts

Rachis, Gianduja, and Mandalona

We tried our best to satisfy our customers with the food we cook. Yet, we must also be familiar with the highest-risk foods that usually contain peanuts, for instance, baked goods like muffins, cookies, and breads; ice cream, candies, sauces and Mediterranean and Asian dishes, which may contain ingredients that have contents and amounts of peanuts. Also, baking mixes, soups, nougats, chili, chocolates, pesto, crackers, cereals, and egg rolls may also have peanuts.

I know that we do not want to risk the health and condition of our customers because of being exposed to this peanut allergy, right? We better read off and snoop to the following to avoid the abovementioned foods to be served.

Extra precaution. Be noted that safety of the customers is the highest priority. Serve them food that best fits their specifications, if any. It is a part of the chefs’ duties to always consider the preferences of the clients. Remember that food allergies can be fatal.

Alertness. Who else but chefs know the very four corners of the workplace called kitchen. You should be able to identify all the ingredients included in the menu. Upon the request of the customers, be attentive and observant to it. Inform the person responsible for preparing and cooking the food. Again, we value much of the health of the people eating, satisfaction only follows.

Updates. Just like what you are doing now, keep on reading articles and news about food allergies because it gives a lot of information that can really be helpful to our jobs. It relays new and innovative ideas in making your cooking easy, fun, yummy and safe. Moreover, customers are very vocal in terms of making blogs and essays about their experiences and suggestions in dining matters.

Do not hesitate to confront your guests and ask them if they have certain reactions to allergenic foods like peanuts. We are the mere responsible in giving them the right food. Let us take those points into consideration and see our dinners full, satisfied and healthy.

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