They put those in dog jerky too. Says the same thing. First off I don’t normally eat dog food products and do they really need them in the jerky I’ve seen, it’s almost petrified already.
I worry about them. I’m always afraid one of the dogs will get a hold of it.
Have you ever noticed, in tiny print, “serving suggestion” on every can of food products? It’s because I sued Hormel because there wasn’t a china bowl and silver spoon in my can of chili, like it showed on the label.
Not original to me, but I especially love it when they are included in non-food items. Who thinks, “I just bought a new electronic device - and it comes with a powdery snack!”
And did it spectacularly enough, or so many people did it often enough, that it got bad enough to badger the corp into bothering to take a (small) remedial action about it.
Well, when I was a kid I went through a phase would take a bunch of sugar packets every time we went to a restaurant, and dump the sugar directly in my mouth. And when I encountered one of those silica gel packets, I would think to myself “Good thing that says ‘DO NOT EAT’ on it! Otherwise I’d mistake it for a sugar packet and eat it.”
You are inadvertently making the exact opposite point you think you are.
Peanuts are not nuts that look like peas, they are pretty much a kind of pea that tastes like nuts.
So neither peanut butter nor peanut oil are, in fact, made of or derived from nuts. And they will not trigger a nut-specific allergy.
But they may well be contaminated with nuts, to the danger of those people who are allergic to nuts but not to peanuts.
Conversely some people are allergic to peanuts but not to nuts, and would appreciate a warning if their bag of walnuts/pecans/hazelnuts/Brazilnuts or whatever may have traces of peanut.
Not all allergens are proteins. Chemicals can produce allergic responses, and other causes including drugs and metals are known. Contact allergies like those from metals produce mainly skin irritation and inhaled chemicals possibly respiratory symptoms.
The short answer for food allergies is that the body is especially sensitive to foreign proteins, because these can do great damage. Most people do not react to food proteins for obvious reasons. Those who have allergic responses are bothered because the proteins set off an overactive immunoglobulin E (IgE) response. Why these particular proteins do so apparently is still in controversy, according to this fascinating but extremely long paper I found.
Basically, allergies have a wide variety of causes which produce a wide variety of reactions that make a wide variety of everyday things potential allergens a disturbingly large number of small groups of people. Moreover, you need two exposures, one to sensitize the body and a second for the body to make a massive response of the antibodies it now had in store for the next exposure. Therefore people can’t know they are allergic on first encounter, and can unknowingly step into a dangerous situation. Manufacturers have to take all this variability and uncertainty into account when they produce most anything, with food products a veritable nest of possible liability.
Warnings are a net positive to all concerned, no matter how they look to outsiders.
No exceptions? Wonderful! We can save everyone a great deal of time, and on every product, no matter what kind, print a warning: “Product may contain: <complete list of all known human allergens>”.
No one has to worry about accidentally missing an allergen since they’re all there. In fact, we don’t have to bother with measuring allergen content since the warning labels are all the same. What a savings!
Ignorant Trolls, (both non-dietetic challenged and the Jewish/Islamic uninformed) often warn that Turkey Spam contains PORK…(it doesn’t) newer packaging now say “100% Turkey” but the trolls still lie