[Sca-cooks] Hidden sources of food allergens
m.p.decker at att.net
Sat Aug 19 20:31:28 PDT 2006
> True. I am allergic to capsicum peppers. Which isn't a problem at a
> truly period
> feast, as all capsicum peppers are New World. But in the modern world, it
> is a huge
> problem as many of the world's cuisines dote on the stuff. If I am in a
> or dining at a friend's or relative's house, I have to question thoroughly
> what is
> in each dish. Last year, a cousin's daughter graduated from high school
> and when I
> went to her celebration, there was a huge spread of food. And what did I
> get to eat?
> Taco chips with no salsa or dip and refried beans. Those were the only
> dishes that
> had no peppers in them. And I have come to dread potlucks. Too many
> times the only
> dish I can eat is the dish I brought. And when I was working, I used to
> eat the Weight
> Watcher's and Lean Cuisine entrees for my lunch, as they were low calorie
> and very filling.
> But I had to be very very careful and read the ingredients lists. About
> 75% of
> any prepackaged and prepared food has some form of capsicum pepper in it,
> bell peppers. Sigh. Capsicum peppers weren't on that list either.
I share the same allergy and I fully understand. And asking about peppers is
not enough as many waitpeople don't realize that pimentos and pepperocine
are peppers. That can really set Bear off when they bring a supposed pepper
free dish with lovely pimento on top.
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