dznygrl,
Quote:
Originally posted by dznygrl
...over the past year I've developed a couple of allergies. Not life-threatening, but enough to make me violently ill...which is not exactly the way I want to spend a vacation!
And considering wheat and tomatoes are quite common...I'm going to have to be very careful on this trip!! 
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This is a great example of why it is so important to speak with the
chef directly, rather than waitstaff or others. The chefs know about the actual
ingredients used in each dish, many of which are "hidden" by the time the dish reaches the dining room. Flour used to thicken a sauce, for example, is known to the cook, but invisible to the server (as you well know, I'm sure!).
Again, I found it so reassuring that no one rolled their eyes or acted in any way except with careful attention and respect. I was repeatedly told that food allergies are something they deal with
constantly. So don't be afraid to speak up! It could save your life.
BTW, do you carry an Epi-pen with you at all times? Food allergies are unpredictable (and can become worse over time), and it's important to know that if you already have one that is making you violently ill, you are at risk of anaphylactic shock, which is
fatal without an injection of adrenaline within a few minutes. I had moderate allergic reactions to nuts for years, and I just saw it as unpleasant, not knowing the danger. Then one evening last fall, I ate some ice cream with nuts in it (like I'd done plenty of times before, with results that I could put up with), and suddenly went into anaphylactic shock. We thank our lucky stars that I was at home, and that my husband was there to call 911. We are avid kayakers, and could easily have been on the river, eating gorp...I probably would have died.
Best of luck to you, and eat safe!
Hugs,
--CAT
