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3 P's of Allergy-Friendly: Processing

October 20, 20224 min read

Processing is a major issue in the world of allergies but few manufactures acknowledge the problem. Today I will cover the a base over view of processing and the problems it creates.

Processing one of the 3P's of Allergen Friendly

This is the area I gained the MOST knowledge during my research. What is most telling, is most food manufacturers do not know how their ingredients are made. I will cover how consumers have had to educate themselves to stay safe in a future blog.

The flip side is most food companies do not understand how untrustworthy they are because of their lack of knowledge. From the c-level down to customer service, what is said to those with allergies could be deadly. We will explore issues like: why most celiac's cannot eat gluten-free product processed in the United States.

1. How Ingredients are Made

When I was growing up we were taught how amazing it was that our food was coming from a science lab. We could reproduce nature and save the environment at the same time! We can feed more people! But the reality is more people are developing allergies and not just to food. Recent research shows 1 in 5 Americans have at least one allergy.

For people with allergies this may not be a good advancement. Roughly 60 years ago, a peer-reviewed medical journal found evidence that not all allergies are caused by the protein in the food (book with all of my peer-reviewed research is coming soon!) Across the world, except in the United States, used this knowledge was used to further find ways to protect people. In the United States, the information was not used. All of the allergy testing in the US is based on detecting high levels of the protein. Did you know an allergy test is less than 50% accurate?

It is common for a person with allergies to reach out to a company about their ingredients. It is also common for companies to tell the allergy person "we take out the proteins. our product is safe for you to eat". WRONG! Nothing upsets an allergy person more than to have their issues dismissed because of a lack of understanding the situation. Companies who work my team learn how to properly respond to ingredient questions.

So what's the big deal? Our ingredients are made from food-like substances. Here's a link from Harvard Medical on processed and ultra-processed foods.

When food is processed, instead of grown, you are using ingredients people wouldn't consume in large quantities. Substances like moldy corn are a base for most food ingredients. That soft drink you enjoy? Its basically liquid moldy corn. Do you have a mold allergy? You might want to look at your soft drink consumption and your allergic reactions. Most doctors do not understand how food is processed and the connection between that and allergies. Be sure to use a food journal and track your reactions to find your connections.

2. Clothes, Packaging, Personal Care Products, OH MY

This topic is not limited to food. Almost all of our products today are made cheaper by using corn and labs to create the base elements needed. Nylon and spandex are a great example of this. These are two common fabrics used in clothes. They are created by using corn (one of my allergies). As a consumer I have to know this. Even if "not all" are made from corn. I am not going to waste my, nor are other allergy people, on spending money on something I might breakout in hives from putting on my body.

3. What Allergy-Friendly Companies Don't Understand

Companies claiming to be allergy-friendly are focused on sales. They don't believe their product could kill someone. There are big name allergy brands that a majority of people cannot eat due to reactions. But these companies continue to advertise as "the brand" for allergy safety. No company can say they are allergen-free. Someone will be allergic to what you sell. When companies tout being allergen free what they are saying is they don't understand allergies or how food and products are made.

4. What Can the Consumer Do?

First, change your mindset. Doctors and companies do not have your best interest at heart. You have to do your research or talk to people who have the information to understand how not to get sick.

Second, educate yourself. Every person's allergies will react somewhat differently. You need to understand your body's limits. Don't depend on someone else to tell you what is safe. What is harmful to me probably won't be harmful to you. Only you can determine your level of tolerance. Be safe! There are many foods I don't eat because I don't know how bad the reaction will be.

Third, find an allergy group around your allergy or allergies. It is a mood booster to know others are in the same boat and have navigated through the experience.

Fourth, keep a food journal. Track what you ate (with date and time), the ingredients in everything, and time and date of reactions. You will need this when you go see your doctor(s).

Learn more about how Team AMG helps companies build transparency and understanding of the allergy world. While helping consumers get a better buying experience. Visit our website:

Disclaimer: Amy is not a doctor. Refer to your medical professional for any medical advice.

Amy Graves

Amy opened her business on March 2, 2020 as Covid was shutting everyone down. Here series of blogs helps people focus on their ideal client or customer.

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AMG Innovative Consultants, INC

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