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I'm catching up... there is a way to note a recipe has nutritional indications, is it possible to wrap something into that to help people with allergies and not make a change to store cupboard ingredients? We have Allergies, Dairy free, and Egg free but I seldom if ever see them used. I assume this is because much of it like "low fat" is subjective and EYB does't want to make a claim like that but noting an allergen seems leaves little room for ambiguity other than the possibility it wont' be on ever recipe because it would be crazy to go back and redo everything to add it. 

Nutrition

This field covers special dietary or nutritional features. Follow these guidelines:

• Include a Nutrition category only if:
  - it's in the recipe name such as “Low-fat dressing”
  - the author mentions it in the introduction
  - a chapter/section is for a special diet or nutrition such as Low salt, Diabetic, Dairy-free.

Food reactions are a very real part of today that I don't think noting a recipe has peanuts, dairy, or noting gluten in general would be the worst idea.  Yes, this works or there wouldn't be membership as someone else noted in a prior comment.  But how much better could this work if we could say to the people with Hashimotos, or Celiac, "Hey check us out. We have a filter to help you find recipes in your books and on the web you can enjoy" It could helpin the same way that vegetarian and vegan filters worked to help me find some dishes that worked when I had dinner guests with different dietary needs than I do. 

FJT - that is exactly why our instructions to indexers are specifically to only add "exclusion" tags to recipes if the author notes that is the case. The only exception is vegetarian and vegan which are much simpler to categorize - and even there we frequently have to remove the vegetarian tag from recipes with anchovies, bacon, pancetta, etc.

Members should be aware that when there is not an exclusion tag, you can exclude the ingredient using filters.  This is explained in Help. Although this can be a bit more complex when an ingredient may appear in multiple categories e.g. peanuts appear as nuts (I know they aren't) in baking ingredients, as a spread, as oil, in ingredients such as peanut butter chips, peanut butter granola bars, peanut butter cookie dough, etc. For those searches you can also have -peanut in the search box.

Originally Posted by: FJT

 I understand where you’re coming from, but can see how difficult it would be for indexers to accurately determine whether a recipe fits various different dietary requirements and therefore how much it would slow indexing down. It’s one thing to read that the cookbook author says a recipe is gluten free, for example, and note that down when indexing, but it’s much more difficult if you have to decide whether it is gluten free (or whatever) yourself. As someone with coeliac disease I know that gluten hides in many, many ingredients - it would be really difficult to get every indexer to know all the details and there is a real risk that an indexer would get it wrong.

What are we talking about here? Is there flour/Whatever? Y/N  If so then indicate possible allergens so the person will check details before committing to a recipe.  If you are celiac then you know what store cupboard ingrediends might be laced with gluten and you have options to substitute them, the flour being store cupboard under 1cup leaves a window for a lot of hidden gluten and swapping flour alternatives does not work as well as swapping coconut aminos for soy sauce. 

As to your example of Anchovies Jane, they're a listed ingredient.  We are actiing like people aren't smart enough to read the ingredients and see something they don't eat. I understand you get the complaints when things are indexed wrong but I wouldn't make a recipe when I could plainly see a food i don't eat in the ingredients. 

The store cupboard ingredients are not able to be filtered by -flour or anything else in that list. My doctor had me off gluten to test the impact on an condition I have, I went searching for meal ideas and was on my 6th or 7th hit before I found a recipe that didn't call for flour in some form when I pulled the book and read the ingredients.  I didn't want to swap flour for a flour alternative because I am very sensitive to the glucose spike it causes and I feel poorly for it so I ended up not using the site at all and almost didn't renew this year. If I still have to dig out the recipe to make sure there are no problem store cupboard ingredients then I can just go look through my book index for ideas and skip this site all together.  

Kimberly

My two bobs worth (as an indexer) :- Given that many recipe authors get their "health classifications" wrong and given that EYB is a recipe index site and not a recipe site I'd have thought that users would be expecting/needing to check the  recipe in the book before deciding/shopping/cooking ..EYB is surely just a "filter" to save hours poring through books & magazines scattered around the house...it is NOT a recipe index.. you have to check the recipe to cook it so why the fuss?

Originally Posted by: Debkelliemember

My two bobs worth (as an indexer) :- Given that many recipe authors get their "health classifications" wrong and given that EYB is a recipe index site and not a recipe site I'd have thought that users would be expecting/needing to check the  recipe in the book before deciding/shopping/cooking ..EYB is surely just a "filter" to save hours poring through books & magazines scattered around the house...it is NOT a recipe index.. you have to check the recipe to cook it so why the fuss?

A fuss? Merely point out the value in listing it after the origional post received pushback by people who cited their own lack of need as a reason changes weren't necesary. Eggs were changed to note their presence so apparently eggs were considered worth noting them in a recipe. Flour is flour, I'm not sure why its so hard to note its existence, I wasn't suggesting you check if the ketchup or mayo is gluten free. If its a gluten laced ingredient, someone who can't eat it has a safe brand and many are unlikely on the store cupboard list. I don't exclusively use EYB at home, I often plan my  menus at work on my lunch break when I get my veggie list for my CSA pickup. I can no longer find a recipe that sounds good by ingredients, pull the book and cook it. I have to pull half dozen or more to see what is hidden.  I already do that enough because I do not consume manufactured oils like vegetable and corn, that is my own personal choice, wheat is a legitimate reactive food and equal or greater than eggs in the number of people affected.  If I'm going to take the time to go through all my books and magazines to note which recipes have ingredients I can't consume, I'm not likely to have need for EYB

UPDATED 8/1/18: Eggs are no longer an EYB store-cupboard ingredient; eggs are always listed, according to the guidelines for whole eggs/whole-egg equivalents and partial eggs in the Notes on Eggs section of the Indexing Form Instructions