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Thread: Why food allergy fakers need to stop

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    Default Why food allergy fakers need to stop

    Neil Swidey
    October 14, 2015

    BEFORE WE GET INTO IT, let me make one thing clear. This intervention is not aimed at those with life-threatening food allergies or similarly grave medical conditions. I would never question people whose faces will balloon if they ingest trace amounts of shellfish. Or people who risk going into anaphylactic shock with a whiff of peanut dust. Or people whose ingestion of a smidge of gluten will send their bodies on an autoimmune witch hunt that over time will eat away at the lining of their small intestines and potentially lead to everything from infertility to cancer. Those problems are very real, and everyone who is afflicted with one or more of them has my sympathy.

    I’m talking about the rest of you. Those of you who don’t eat garlic because you detest its smell or avoid cauliflower because it makes you fart or have gone gluten-free because you heard it worked wonders for Jennifer Aniston or Lady Gaga or Dave, your toned instructor from spin class.

    Read more: http://www.bostonglobe.com/magazine/...BGMenu_Article
    Last edited by Islander; 10-20-15 at 09:19 AM. Reason: formatting

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    Default Re: Why food allergy fakers need to stop

    "Every time the cooks see the word “allergy,” they have to assume the customer’s condition is life-threatening.... That means with every allergy, the action must stop in this kitchen jammed with cooks and dishwashers. The cooks consult a printed breakdown of ingredients in each dish to make sure the allergen isn’t hiding out in a component. They either grab new cutting boards, knives, and tongs or put theirs through the sanitizing dishwasher. And when the plate is done, they use disposable wipes to hold it by the edge."

    Wow. I had no idea how disrupting an allergy can be, nor how seriously restaurants take them. Excellent article, Ora!
    ➤ Happiness is the frosting on the cake of contentment.

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