BEWARE OF … “Natural Flavoring,” “Spices,” “Spice Blends,” and All “Broths”

Terms like "natural flavoring," "spice blends," and "spices" may seem innocuous, but they can be a minefield for those with an allium allergy. These vague descriptions often conceal the presence of garlic, onions, or other allium-based ingredients that can trigger unpleasant reactions.

Broths are also a common culprit for those with an allium allergy. If you look at the most plain broths in a store, you will most likely see an onion or garlic powder ingredient,..at minimum. You need to assume these same ingredients are in the "bone broth," "chicken broth," or "veggie broth" listed in your ingredients in some of your other favorite food items (a good example is jerky or chips).

As someone with an allium allergy, I've learned the hard way to scrutinize every label, no matter how familiar the product may seem. It's crucial to look for clear, transparent labeling that specifically states each and every ingredient. These will be harder to come by, but are worth the extra effort to ensure your safety. When in doubt, it's always better to err on the side of caution and avoid broths & generic spices altogether, unless you can confirm you know each and every ingredient within.