Interesting comments! It was my first post as I had just found this website prior to putting my comments on it. I capitalized "Eating Out" as that was the name of the column and I was trying to relate to it, no BIG conspiracy here.

I have a shellfish allergy, but I am afraid to eat all seafood/fish as I have had severe allergic reactions to eating grilled cod, and walleye in restaurants. I do not think I am allergic to those fish per se, but I think restaurants treat, or treated, all fish and seafood in common contaminating the fish.

So today I do not eat any fish or seafood/shellfish in fear of anaphylactic shock, whether at home from purchased fresh or frozen. I will eat fresh caught local/Great Lakes fresh water fish.

What I was attempting to do by my first posting was requesting that restaurants clearly label foods with known allergy causing ingredients; shellfish, nuts, eggs, milk, etc. I recently purchased a frozen dinner called Mongolian Beef with vegetables. It contained 'oyster sauce' added to it as a minor ingredient, I do not think that the tiny amount flavor added by the oyster sauce was worth the possible allergic reaction it could cause. I wished that the label that clearly said: "contains shellfish."

My spouse can not eat mushrooms because of the fiber; it is not an allergy, it causes blockages, even tiny pieces. It would be good if menus in restaurants and prepared food recipes stated the ingredients clearly in print large enough to read, especially in dim lights.

Growing up in the 1950's 'PegLegPete' was a name applied to me by 'friends' in a teasing manner. I hated being called it; but 60 years later it strikes me as a funny name so I used it!


My family likes to eat, and Eat Out frequently. However, we do have certain food allergies and we need to be careful in our food selections; allergies include seafood and nuts.

Recently, Eating Out at restaurants seems to be more difficult; these are my observations:
1) Seafood used to be relegated to separate areas of a menu, probably as it was a more expensive/exclusive choice. This made it easy to avoid.
2) It may seem to make a menu more gourmet to add seafood into their existing menu choices (i.e. chicken and shrimp Asian salad; this used to be just Asian orange salad with chicken).
3) As restaurants have added seafood to more of their their menus choices, it makes choosing allergy free selections more difficult to make.
4) This means that the customer has to quiz the waiter as to what is in a dish or how is it prepared. Some wait staff seem puzzled at the questions, this makes Eating Out less attractive.
5) Some restaurants fry their shrimp, French fries, and chicken tenders all in the same oil. That means it rules out eating any fried food, even the vegetables.

I recommend separating food selections on menus such as: fish, seafood, fowl, beef, pork, vegetarian, vegan choices. This is similar to how menus at Chinese restaurants are organized.

I appreciate that many menus today mention that certain foods are prepared in areas that there maybe possible exposure to allergens such as nut, peanut, dairy, or eggs.

I love to Eat Out, especially when traveling, I hope to be able to always enjoy good food while Eating Out.

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