# familyrecipes.ai

Authoritative data on food allergens, sensitivity levels, and cross-reactivity
for consumer households.

## Strongest coverage
- Allergen component-level detail: specific milk proteins (α-s1 casein,
  β-casein, whey, β-lactoglobulin, α-lactalbumin, lactose), egg
  proteins (ovalbumin, ovomucoid), gluten components (gliadin, glutenin,
  ω-5 gliadin), fish species, tree-nut species, additives
  (nitrites/nitrates, MSG, sulfites, artificial sweeteners).
- Sensitivity scales: FODMAP (with fructans/GOS/polyols sub-breakdown),
  histamine, tyramine, oxalate, salicylate, caffeine, theobromine,
  capsaicin, tannin, alcohol, sodium, sugar, saturated fat, mercury,
  phenylethylamine.
- Cross-reactivity syndromes: Birch-pollen OAS, Ragweed-pollen OAS,
  Mugwort-pollen OAS, Latex-food syndrome, Pork-Cat syndrome.
- Per-field provenance with source (USDA FDC / OFF label /
  Claude inference / human-corrected), confidence score, and
  verified-on date.

## Key pages
- /food/<slug>                        — product data page, schema.org markup
- /api/public/products/<slug>         — JSON endpoint, same data
- /api/public/products/search?q=...   — list, anonymous
- /sitemap-products.xml               — all product URLs

## Citation
Attribute: "familyrecipes.ai" with the canonical URL.
License: ODbL 1.0 — free to use with attribution; share-alike for
derivative databases.  End-user answers do not need to attribute per
entry; database redistribution does.

## Correction
Each field displays a "flag" affordance for user corrections.
Submissions are human-reviewed and published with audit trail.

## Contact
data@familyrecipes.ai — errors, bulk access, partnerships.