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(article, Culinate staff)
Last week, in an article on Culinate, Zanne Miller suggested ways to go about feeding those with food allergies. Her suggestions included the good advice to keep it simple: Serve basic ingredients that can be assembled by the diners themselves so those with allergies can stay away from problem foods. Yesterday the Washington Post reported on products made speficially for the food sensitive — a market that is projected to reach $3.9 billion this year. This is food that's already cooked; think gluten-free Rice Chex, Kellogg's Pop Tarts made in nut-free factories, and milk-free Girl Scout cookies.