This month we will release our Lamb recipe with spinach and rosemary, and to the delight of somewhere between 1.5 to 5% of people with sensitivity to nightshades including tomatoes and peppers - our Lamb recipe is NIGHTSHADE-FREE. :-)
There have been so many of you out there with food allergies who have written to tell us how happy you are that we avoid so many common (and some uncommon) allergens... But unfortunately, nothing on this earth can be perfect, and there is no 100% absolutely and completely allergen-free food (except maybe cardboard or water)... and so sometimes we get the disappointed letter from someone with an allergy to something still found in our products.
I share here, below, our response to just one of those letters:
I’m so sorry to hear of your allium (onion or garlic) sensitivity. Truth be told, I believe I too have a bit of it, as garlic and onions tend to make me gassy, which can be very unpleasant to me and others around me.
At Wild Zora we do try very hard to be aware of allergens and other health issues related to many ingredients. For example, the FARE (Food Allergy Research and Education) association has identified the “killer eight” food allergies that encompass more than 90% of all food allergies (they are: peanuts, treenuts, milk, egg, wheat, soy, fish, shellfish) — and we’ve eliminated all of them from one or more of our recipes.
As an overview, we have eliminated the following from all of our recipes (unless otherwise noted):
1. grains of any kind
4. milk (in all but our cheese recipe)
5. rBST synthetic hormone (for our cheese recipe)
6. added sugar, including agave, honey, or stevia
7. nitrites/nitrates (unless naturally occurring)
8. chemical preservatives of any kind
9. added hormones
10. antibiotics (at any time in the animal’s life)
11. MSG or any artificial flavors
12. tomato & nightshades (in our lamb recipe)
15. nuts, peanuts & treenuts
16. coconut (technically a fruit but still absent from our kitchen)
That said, I’m sorry to say that all of our current and planned recipes do include some garlic and/or onion. The sometimes harsh reality of business is that there’s only so much we can do in order to accomodate the maximum number of people with allergies and health concerns, and still make both delicious and commercially viable products that will keep our business sustained for the long term.
Personally, however, I find that I am still able to eat our products without symptoms… but of course, as you point-out, others may not be so fortunate.
In case it might be helpful, here are the percentages of garlic and/or onion in our recipes, by weight:
Chili/Spicy - 0.67%
BBQ - 0.22%
Cheese - 0.18%
Lamb - 0.50%
Turkey/Masala - 0.62%
So you can see, the BBQ and Cheese have the least amount, and in all cases the amounts are fairly small.
Nonetheless, I will keep this email from you on-file, and when we sit down together for our next product planning session, I’ll bring-up the allium allergy issue and will certainly let you know if it makes it to our product roadmap.
Thanks for writing and we wish you the very best of luck!
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