Based on what I know of rice production which is most likely what she consumes (Calrose) due to geographic area (which I know quite well), the rice (also quite well), and that a while back she mentioned Lundberg in bulk and Calrose rice from Costco, and that she's eaten a metric ton of it (I'm quite familiar with the big bags as I've eaten many metric tons). She's also not guessing at what she's allergic to, she knows it's shellfish and not rice. Assuming a facility that manufactures multi-ingredient products like that has more than just turmeric or annato, it would likely manufacture a great deal of products. She mentioned she does not eat a boxed rice which I take to mean nothing with compound ingredients, to make a yellow rice it would need something such as turmeric or annato, etc. Whether this has an influence on her 'luck' eating rice for years on end w/o shellfish contam. A century ago, confectioners made marshmallows from a froth of sugar, starch and gelatin, in a laborious process that involved lots of primping. My money puts odds she's eating a single ingredient from a dedicated facility, dedicated because they produce so dang much. It's such a successful crop much is exported to Asia. Just wondering how those of you with fish allergies approach gelatin? Anyone have an experience reacting to gelatin or products containing gelatin?ĬMdeux most likely eats CalRose rice which is a plain, medium grain rice crop grown in Cali. That said, prior to his diagnosis and AFTER his first allergic reaction, he continued to eat marshmallows (the boy loves homemade rice crispy squares) without issue. Mini marshmallows, which are halal, are available at Aldi. Obviously, if they are going to present a real danger to him, we would ensure that he never eats products containing gelatin. Campfire Marshmallows offers a wide range of products to snack on, bake, and make crafts, in addition to high-quality marshmallows for snacking, baking, and crafting. But, what about non-kosher gelatin (and products containing gelatin)? Is it typically made with fish? What about candy, marshmallows, or even Jell-O with gelatin? Anyone have a reaction to these? Do you ALWAYS avoid them? Or, do you consider the risk to be insignificant? and that kosher gelatin WOULD be made this way. I've read that gelatin CAN be made with fish bones/skin. Some brands offer pork-free marshmallows made with beef or fish gelatin, or with plant-based gelatin alternatives. One that I haven't had a lot of luck getting to the bottom of is gelatin and, by extension, marshmallows. Since then, I've been doing a lot of research on hidden sources of fish that we should look out for. We've just learned (confirmed by allergist) that my 7 yo son is allergic (anaphylaxis) to fish. The aromas of the essence and sugar in the marshmallows are able to cover up the aroma of the fish gelatin.
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