Quote:
Originally Posted by senior citizen
You are welcome. It got me to thinking about our various experiences....
What Is Sulfite Sensitivity?
Another look at sulfite sensitivity from WebMD.....
When I think about it......over the years, sometimes we ourselves might feel a little "different" after dining out.
Not always. But who knows? Who knows what restaurants put on their foods to keep them fresher longer.
I've always wondered why "bagged salad lettuce" sometimes has a strange smell.....and other times does not. Dole, etc.
But, even with a fresh head of romaine lettuce, one doesn’t know what lurks beneath......even after being washed.
This "idea" all began because of shellfish sensitivity which is VERY REAL.
But shellfish is one of the main foods that is soaked or treated with sulfites.
Above hyperlink explains when the FDA banned it on certain fruits....
but it still is used on dried fruits. I've been buying organic raisins.....but I know a lot of the "gift packs" one buys with dried apricots and such, do have sulfites on them...........again, for preservatives......... |
Senior when I meet you I am going to hug you senseless.
I was not clear. I am allergic to shellfish. Crab, Lobster, Scallops, Shrimp, Clams etc, anything with a SHELL. I love and frequently eat and am not allergic to just fish-fish. I CAN and do eat a LOT of Cod, Tilapia, Salmon, Catfish,Tuna, Seabass, anything without a shell. I believe that the allergy has something to do with iodine but it is now deadly. I have carried an epipen for years and don't eat any combinations served at parties or gatherings.
I was kinda hoping you would somehow present your yummy seafood bake recipe to include the fishies I
can eat.
YOU are one great cook, one great mom, one very informed lady and very, very much loved by TOTV.