SC - Allergy rant - was garlic in British Isles
Robin Carrollmann
harper at idt.net
Fri May 8 09:59:36 PDT 1998
On Fri, 8 May 1998, Dottie Elliott wrote:
> Some folks don't expect special treatment because of their allergies and
> all they want to know is what dish(s) to avoid. The ingredients list
> provides them the ability to manage their allergies without bothering the
> cook.
>
> Clarissa di Firenze.
And some of us have other health concerns. I am diabetic, and need to
juggle several different nutritional balls at a feast. There is no one
ingredient that I need to avoid. However, If I know the ingredients in
all the dishes, then I can plan out my eating before the feast begins. I
might, for example, skip the fried whatsit in the first course, knowing
that a plainer meat dish will be served in the second. And if I know that
the "heathen peas" are drenched in honey, I'll select the saffron rice as
my starch instead.
I also make a point of bringing some food with me, usually raw carrots and
some cucumber with balsamic vinegar. First course is sometimes slow in
coming, and I can't eat limitless bread like I used to.
I take responsibility for managing my own eating. The only thing I ask
from the cook is to provide me with an ingredient list. And a balanced
menu is A Good Thing for everyone. I went to a feast not long ago where
at least half of the dishes were highly sweetened. Fortunately, our table
was underpopulated, so I could fill up on the more innocuous items.
Harper *** Robin Carroll-Mann
harper at idt dot net
.sigless at work
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