How To Shop With Allergies || Allergy Awareness Week [CC]

By Adem Lewis / in , , , , , , , , , , , , , , , , , , , , , , , , , , , , , /

Hello everybody! This week is Allergy Awareness
Week in the UK, and to mark the occasion, I am releasing one video every day for 7 days,
all about allergies. [Upbeat intro music] This week focuses on raising awareness of
all allergic conditions including food allergies, food intolerance, and things like asthma and
eczema. It also focuses on our plight as people with allergies. Today’s video is 5 top tips
for shopping with allergies. I’m gonna take that out because I have a clip in, don’t know
if you can see it, but it keeps twatting me in the hearing aid and it doesn’t sound good.
Not only can you use this with food, but you can use it with cosmetics, perfumes, sun cream,
medication, and even supplements. They put a lot of weird things in weird things. I think
the worst one I came across was a bag of frozen chips which was coated in rice flour. Happens
all the time. Tip number 1! Have some staple “safe foods” and always keep a list. When
I say keep a list, I mean keep a list of the specifics, so the brand name, the exact flavour,
this is excellent if you are short on time and you’re just running in, you just wanna
get some ingredients, just for dinner tonight, and you’ve only got like 5 minutes. So you
don’t have to be there and you don’t have to read the entire list of ingredients, you
can go in and be like “I know I can eat that one”. Top tip number 2. Keep an eye on the
packaging. So, brands do this really annoying thing where they reformulate their recipes
that we love so much. They’re required to make it known on the packaging when it’s a
new recipe, so if they’ve got new ingredients in it, they are required to be like “hey!
Brand new!” or “reformulated!” “New, great flavour!” that’s excellent. So we as allergy
sufferers need to keep an eye out for things like that. There are so many cases that I
read of that make the news and it’s a very well known brand and they’ve changed the recipe
and the packaging looks almost identical to before. They don’t check it every single time,
um so they’ve eaten it and oh no it’s now got this new thing in it that they’re allergic
to! Most commonly nuts. Which is a big one and I don’t know why companies don’t make
it more well known but there we go. So you’ve gotta look out for things like “look! New!”
They usually come in like a… right next to the brand name or the flavour name, it’ll
have like a little box, um and if you’re ever in any doubt, check the ingredients list.
Top tip number three. Three? Three… Three. Know if your allergens will be bolded. Here
in the UK we have 14 common allergies which will always be bolded in the ingredients list
to make it easier to identify whether we can eat those things. Celery, Cereals containing
gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame
seeds, soy beans, and sulphur dioxide and other sulphides. If your allergy is one of
those, it will be bolded and life will be just a little bit easier for you to find out.
However, if your allergen is not bolded, like a lot of mine, I have to pay very close attention
to my ingredients lists. And I miss stuff, I miss stuff all the time. It’s… Stressful.
Top tip number 4. Starts with a massive disclaimer that this is a trend that has been noticed,
this isn’t the rule, and take this with a pinch of salt. You know your allergies better
than I ever will, I know mine better than you ever will, so just… Just take this with
a pinch of salt. Top tip number 4 is to know the difference between “may contain”, and
“may contain traces of” and “Not suitable for X allergy sufferers”. “May contain” generally
means that they cannot rule out cross contamination and there might be a few minute traces in
the product. So it’s a very common on things like chocolate and bread that it says “may
contain traces of nuts”. That’s to say there possibly is some. It’s up to you to make a
judgement on that one on whether that is a risk that you are willing to take. So, if
you are incredibly sensitive to your allergen, and even a minute trace will make you need
the epipen… I’m gonna suggest maybe don’t do it. But if you’re like me, and you have
mostly like GI upset with it, I’d say about moderate, like I don’t need an epipen, but
I won’t be very well, I might take the risk. Depending on the food. If I’m really having
a craving I especially will probably take the risk, and that’s on me. Anything that
says “not suitable for X allergy sufferers” is more of a “it probably has some traces
in it” it’s explicitly telling you not to take the risk. Whereas “may contain traces
of” is basically telling you it’s up to you. I’ll relate this to me again, so with the
rice allergy, let’s say a packet of biscuits. If it says may contain traces of rice, I will
probably take the risk on that one, but if it says “not suitable for rice allergy sufferers”
I will put them back on the shelf and pick a different one. It always a risk with both
of those, that there is a trace of your allergen in the product. Always, for both of them.
And neither of them specifically state to what degree that risk is, so it’s more a semantics
issue, precautionary labelling is just a catch all for “eh, we’ve done our best”. My final
tip, top tip number 5, is don’t rush. Take your time to read the ingredients list. If
you can. Because, I’d rather spend that 30 seconds extra checking the packaging than
lying on my bathroom floor in pain. It’s much better to be safe than sorry, and then you
can relax a bit more with your cooking and with your eating. Those are my 5 top tips
for shopping with an allergy. I hope that has been helpful for you. Don’t forget to
like this video, um drop a comment on it, subscribe, and don’t forget to tick the little
bell icon to turn on the notifications. That way you will get notified whenever I post
a new video, and you will keep up to date with this series this week! See ya!

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