I spent this weekend in Galveston with two of my favorite girl friends. One of them was one of the main reasons David and I sought allergy testing and discovered his corn allergy. While we were away I brought items to make chili. My friend is allergic to wheat and several other things such as cayenne pepper. I brought along my handy "chili powder" seasoning to add when we made chili. I have been using this repeatedly without reading the label. I assumed it was, literally, powdered chili pepper. My friend casually pointed out the back of the container.
INGREDIENTS: CHILI PEPPER, SPICES, SALT, SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING), AND GARLIC.
*scream*
I constantly say "read everything" and work so hard to make sure that our home and our food is corn-free and here I hadn't even THOUGHT to read something I use profusely. My friend was so gracious - I wanted to smack myself upside the head.
Two things are wrong with this label:
1. The ubiquitous "spices" a generic term that is often used and typically hides additional things within that term. When I see "spices" on any label on any food, I drop the item and find something else.
2. While I can't verify it, nearly always free flowing agents include corn products. This product specifically says "silicon dioxide" which should be just an oxide of silicon with a chemical formula SiO2. However, I never purchase items with the words "free flowing agent" of any kind and in any context.
Technically this might be a safe product but had I read the label I wouldn't have continued using it when cooking for Hubs. I left that "spice" at the beach house for future guests. Thanks for the reminder my friend not to become complacent in food purchases and prep!
When my son had a severe milk intolerance I had to read ever label and I HATED words like "spices." It's too generic and it meant one less thing I could eat in order to nurse him. Aargh! Good luck to you!
ReplyDelete