Why "only 1-2% really have food intolerances" drives me nuts.

[fjm]

I saw this today in a cook book (Amazing Grains, bought because we need a wider range of options) and once more it made my teeth grind, not because it's wrong, but because the writer doesn't understand the implications

Comments

[frandowdsofa]

There's an enzyme in fresh pineapple and kiwi (bromelin) which is used as a meat tenderiser. It is so strong that you can't put these fruits in a jelly, as the gelatin cannot set. M&S sometimes sell baby kiwis which can be eaten skin and all - the one I had stripped off the top layer of cells from all over the inside of my mouth.

Also, that "razor blade" feeling with acidic fruits and vegetables apparently increases with menopause.

[apostle_of_eris]

I wonder what the psychology is of refusing to believe people talking about their own bodies. Who could be more expert?
Sure, there are wackos and hypochondriacs out there, but that's not the default/first hypothesis when someone says, "I'd better not eat that."

[a_d_medievalist]

I think there's a lot of confusion as to what the differences between 'allergy', 'intolerance', and 'sensitivity' are, and that makes things worse when trying to explain. I now just say I am allergic to latex, avocados, and figs because I do have an allergic reaction (still mild, yay) to latex, and increasing sensitivity to the foods, which have the same protein as latex. The doctor told me not to eat them or use latex, because they would only get worse. So I don't.

When I asked about some other foods, mostly tomatoes and strawberries, which are sometimes like razors for me, the doctor told me pretty much the same things as gillpolack said, and ended up with "if they make your mouth itch, dont' eat them; if you can't breathe, call a doctor." It's just odd

[anna_wing]

Charmaine Solomon's various cookbooks are very good - mostly various Asian cuisines (she is a Ceylon Burgher living in Australia), and general vegetarian dishes, and obviously a lot of dishes that do not involve wheat or dairy products.

[rosefox]

When cooking for someone, I ask, "What do and don't you eat?" or "What are your dietary restrictions?". Then I present a menu, with ingredients, and ask if that's okay. It is absolutely none of my business why they do or don't eat a particular thing; regardless of whether they're keeping kosher, an ethical vegetarian, violently allergic, or just not fond of the stuff, I have no business feeding them something they'd rather avoid. Food is there for nourishment and enjoyment. Why would I give someone something they found neither nourishing nor enjoying?