EN073
Fructose Intolerance Card

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More information:
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- Fruits:ย apples, oranges, berries, peaches, plums, grapes, pineapples, mangoes
- Vegetables:ย onions, garlic, broccoli, kale, spinach, arugula, collard greens, zucchini, carrots
- Meat:ย beef, lamb, pork, veal
- Poultry:ย chicken, turkey, goose, duck
- Seafood:ย tuna, mackerel, salmon, anchovies, lobster, sardines, clams
- Eggs:ย egg yolks and egg whites
- Soy foods:ย tofu, tempeh, natto, miso
- Legumes:ย black beans, kidney beans, lentils, pinto beans, chickpeas
- Whole grains:ย barley, buckwheat, quinoa, couscous, wheat, farro, oats
- Nuts:ย almonds, walnuts, pistachios, cashews, Brazil nuts, hazelnuts
- Seeds:ย chia seeds, flax seeds, sunflower seeds, pumpkin seeds
- Milk alternatives:ย lactose-free milk, rice milk, almond milk, oat milk, coconut milk, cashew milk, hemp milk
- Lactose-free yogurts:ย coconut yogurt, almond milk yogurt, soy yogurt, cashew yogurt
- Healthy fats:ย avocados, olive oil, sesame oil, coconut oil
- Herbs and spices:ย turmeric, oregano, rosemary, basil, dill, mint
- Beverages:ย water, tea, brewed coffee, coconut water, juice
Source: Healthline - Lactose Intolerance
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- Artificial butter flavor, butter fat, butter oil
- Butter
- Casein and caseinates (in all forms)
- Cheese (all types)
- Cream
- Curds
- Custard
- Ghee
- Hydrolysates (casein, milk protein, protein, whey, whey protein)
- Ice Cream
- Lactalbumin, lactalbumin phosphate, lactoglobulin, lactoferrin, lactulose
- Milk
- Nougat
- Pudding
- Rennet, rennet casein
- Recaldent (TM) (used in teeth-whiteningย chewing gums)
- Simpless (R)
- Whey (in all forms)
- Yogurt
Source: FAACT
Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:
- Food to food - e.g. nuts on top of a salad (even if taken off)
- Food to object (cooking surfaces and cookware)
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