Restaurant dining can be tricky for those with allergies
Eating in a restaurant is a minefield for Bethany Jaeger.
Shellfish, dairy, nuts, beans, wheat, soy and corn all make her sick, so the Chatham, Ill., woman has to avoid commonly used ingredients that include marinades, sauces, breading, grains and butter.
“If I can get a meal that’s tasty and doesn’t turn my stomach, I’m a return customer,” said Jaeger, 30, a management consultant.
More than 12 million Americans – about 4 percent of the population – suffer from food allergies. A true food allergy is an immune-system response to a food that the body mistakenly believes is harmful.
Sensitivities to foods are a growing public health concern, according to the Fairfax, Va.-based Food Allergy & Anaphylaxis Network (www.foodallergy.org), and so are the challenges faced by diners with food allergies and intolerances when they eat in restaurants.
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