Right, but ultimately, that's more useful in trying to take legal action in figuring out what food is safe to eat, and my concern at the moment lies with the latter.
Also, I think there's a lower limit to the amount that counts as an "ingredient," which is, unfortunately, not the lower limit to the amount that'll trigger reactions in some people with food allergies.
But the term "allergen-free" is bullshit regardless, because unless you're peddling air, you've got allergens in your food. It's just a question of whose.
Even regulated terms can be misleading: For example, products labeled as "non-dairy" often contain casein, because the FDA lists it as a chemical additive and not a milk product.
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Also, I think there's a lower limit to the amount that counts as an "ingredient," which is, unfortunately, not the lower limit to the amount that'll trigger reactions in some people with food allergies.
But the term "allergen-free" is bullshit regardless, because unless you're peddling air, you've got allergens in your food. It's just a question of whose.
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Even regulated terms can be misleading: For example, products labeled as "non-dairy" often contain casein, because the FDA lists it as a chemical additive and not a milk product.
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