opelmanta1900 wrote:Ever since I started retrohaling cigars I couldn't imagine not retrohaling... makes such a huge difference to me in how I pick up flavors, but to each his own...
Dave, what food allergies have you developed? Are any of them to the major 5, i.e. shellfish, dairy, peanuts, soy or whatever the fifth one is? Are they life threatening or just irritating? Curious because I had a bunch develop at about age 6 or so... not life-threatening, just day-ruining...
Joel,
My allergies are Cerebral. Sometimes I get a little tightness in the throat, but not always. The main effects are panic attacks, agitation, a feeling of hopelessness and/or deep depression. Gluten and soy are the big ones. The tiniest amount, even something processed on the same machinery, or in the same plant with wheat or soy can set it off. Walking near the bakery department of a grocery store while they're making or baking bread can also do it. To a lesser degree (I can tolerant small amounts), I have problems with other legumes (peanuts, chickpeas), some tree nuts, and caffeine.
I used to think I had a problem with seafood, even canned tuna, but the new Federal allergy labeling laws are shedding some light on that. I'm finding that a lot of shellfish is processed in plants that also process wheat and soy. Many tuna cans now say CONTAINS SOY, even though the ingredient list only lists tuna and water. Some of Trader Joe's tuna is soy free, and I don't seem to have any problems with it. I haven't revisited shellfish since the new labeling, so I don't know it that is still a problem.
Eating out is next to impossible. Most places that claim "gluten free" meals don't have a clue. They just think it's the current fad, and don't understand that for someone with gluten intolerance, or even some Celiacs, they can't be preparing their gluten free meals on the same counters, and with the same equipment that they make their other stuff with. Recently, I was at a wedding reception, and the waiter told me that they could make their Chicken Marsala gluten free. I asked him if they used flour to thicken the sauce. "Uh, yes, but it wasn't breaded so that made it gluten free." I told him that their "gluten free" meal would harm me, and could send some Celiacs to the hospital. He and the cooks had no clue.