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PostPosted: Tue Aug 28, 2018 9:06 am 
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Joined: Thu Dec 20, 2007 7:23 pm
Posts: 1096
Location: Kingston
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As kids prepare to head back to the classroom, many parents are already thinking about school lunches. The challenge: how to prepare a healthy lunch that kids will eat and, at the same time, adhere to their child’s school’s peanut and nut restrictions.

Peanut butter (and other peanut-containing products) are restricted from many elementary school classrooms because of the growing number of children with peanut allergies. Peanut allergies, now affecting 2.4 per cent of Canadian children, can cause life-threatening anaphylactic reactions.

Botanically, peanuts aren’t nuts; they belong to the legume family which includes beans – e.g., kidney beans, black beans, chickpeas, lentils and peas (not green beans).

School peanut restrictions typically include tree nuts, too. That means products including almonds, cashews, walnuts, hazelnuts and pistachios also can’t be packed in lunch boxes.

Because the proteins in peanuts are similar to those in tree nuts, people who are allergic to peanuts can also be allergic to tree nuts. However, people may be allergic to one or more tree nuts even if they don’t have a peanut allergy.

Nut-free butter alternatives
The good news: There are many nutrient-packed substitutes for nut butters that make tasty companions for sliced bread, celery sticks and apple slices. The following highlights five nut-free butters and their notable nutrients.

Sunflower seed butter. Made from dry-roasted sunflower seeds, this seed butter is a favourite of mine. It’s smooth, creamy and tastes similar to peanut butter.

Per 2 tablespoons: 180 calories, 5 g protein, 3 g fibre, 130 mg calcium

Soy butter. Wowbutter, a widely available brand, is made from roasted soybeans and tastes similar to peanut butter. Unlike peanut butter, soy butter supplies a hefty amount of alpha-linolenic acid (ALA), an anti-inflammatory omega-3 fatty acid.
Commercial soy butters typically contain added sugar and soy oil. As with sesame, soy is associated with food allergies.

Per 2 tablespoons: 200 calories, 7 g protein, 2 g fibre, 4 g sugar, 1 g ALA (women need 1.1 g daily; men require 1.6 g)

Pea butter. Alberta-produced NoNuts Golden Peabutter is made from brown peas blended with canola oil, icing sugar, modified palm oil, mono- and diglycerides (stabilizers that prevent the oil from separating) and citric acid (a preservative).

While it is peanut-free, some schools have restricted Peabutter due to concerns it may be confused with peanut butter at the grocery store.


Beyond the lunch box
There are plenty of ways to incorporate nutritious nut-free butters into your diet, allergic or not.

Stir them into oatmeal, blend into smoothies and protein shakes or whisk into a salad dressing. Thin with water and a little vinegar and drizzle over roasted and grilled vegetables.

Fold in a dash of cinnamon or cocoa powder and serve as a dip for sliced fruit. Stir in a little maple syrup and spread over pancakes and waffles.




https://www.theglobeandmail.com/life/he ... e-butters/

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Mary


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PostPosted: Fri Nov 02, 2018 9:23 pm 
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Joined: Wed Jun 22, 2011 4:26 pm
Posts: 538
This is such a bizarre article. They say that some schools have restricted Peabutter due to it's similarity to peanut butter, but all of the options listed could easily be mistaken for peanut butter.

Of the three, Peabutter tastes and smells the least like peanut butter, too.

Anyway, it's nice to see options in mainstream media.

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anaphylaxis to tree nuts, peanuts, potato, wheat, sorghum; asthmatic, dairy intolerant, vegan
other family members allergic to to dairy, egg, peanut, peach, sesame, environmentals


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