this post was submitted on 08 Oct 2024
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No Stupid Questions

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Pretty meh soup, by the way. Not worth the price... but I see the word 'coconut' and I can't resist.

(page 2) 22 comments
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[–] [email protected] 50 points 3 months ago (3 children)

I'm allergic to poultry. Do you know how many places consider chicken broth vegetarian? (yeah I know about the better than bouillon faux chicken broth. I can eat that I just think their veggie broth tastes better) I can't/won't eat soup I don't make myself anymore just out of self-preservation. I'll go to a vegan-friendly place though. Thank gods for them. They actually take it seriously (sometimes), and will at least tell you.

But yeah, my point is folk can have the most bizarre allergies. It's nice to have everything labeled. Fuck cans that say "spices" or "natural flavors" on them. People need to know.

[–] [email protected] 21 points 3 months ago (6 children)

Yeah you can't trust vegan dishes in places that serve animal products if your life depends on it. They will absolutely serve you animal products and not give a damn. Just had a vegan brownie that tasted weirdly of milk powder send me to the toilet the whole day.

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[–] [email protected] 8 points 3 months ago (11 children)

I agree that people need to know, but you can be allergic to so many foods. I'm allergic to pomegranate, but I would rarely expect to encounter pomegranate where it wouldn't normally be.

I guess the 'no celery' thing makes sense, but why would you put mustard in coconut carrot soup in the first place? I kind of feel like they might as well have put 'no peanuts' on there too. I'm betting a peanut allergy is far, far, far more common than a mustard allergy.

[–] [email protected] 15 points 3 months ago (1 children)

I've seen gluten-free salt.

SALT.

Sometimes is useful info, sometimes a marketing stunt.

Seriously, salt.

[–] [email protected] 8 points 3 months ago (4 children)

It's a big problem, right? You have to be careful when you go out to eat, because you never know when a restaurant might have included wheat in their salt shaker.

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[–] [email protected] 7 points 3 months ago (1 children)

I'm not sure I understand why "mustard free" would be listed, they should just be required to list all ingredients. Like the person above said "spices" isn't okay.

But that said, mustard is in most of my homemade soups. Once you discover the joys of toasted mustard seeds, you don't go back

[–] [email protected] 4 points 3 months ago (2 children)

I love mustard.

I don't know that I'd love coconut and mustard. And I'd try almost anything with coconut.

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[–] [email protected] 10 points 3 months ago

My partner has a mustard allergy, it's not that uncommon but we normally have it in such small quantities that people with mild allergies brush it off as indigestible or nonspecific itchiness.

I haven't heard of a celery allergy (those folks should definitely refer to themselves as celeriacs) but food intolerances are pretty varied and wide spread.

I'm hoping that these extra allergens providing market pressure along with regulations might help reduce the crazy artificial additives - American packaged food is absolutely terrible for you in ways we're still discovering.

[–] [email protected] 14 points 3 months ago (2 children)

I know folks with autism-related sensory sensitivities who really can't stand celery and have trouble with a lot of canned soups and broths because of it.

[–] [email protected] 3 points 3 months ago (1 children)

Onions. Damn onions. I will puke if I feel a piece of onion in my mouth. There are other foods, but onion is the worst for me. I can understand those folks.

[–] [email protected] 4 points 3 months ago

Whereas I love onions and garlic, but the texture of bananas and dragon fruit, bleurgh.

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[–] [email protected] 25 points 3 months ago* (last edited 3 months ago) (1 children)

Not necessarily a "thing", but those two are common allergens, and they're often found in soups.

[–] [email protected] 9 points 3 months ago (4 children)

Weird, I know people can be alergic to basically anything but I've neaver heard about those alergies. Are we talking about alergies as in full blown anaphylaxis or an alergies as in severe gastric distress?

[–] [email protected] 3 points 3 months ago

My sisters tongue swells up pretty badly if she has any mustard. Validated it with ground mustard seed. I had never heard of it either before that, but we did some googling and it's a thing.

[–] [email protected] 3 points 3 months ago

Both of those things describe allergies tbf. You can have a full blown allergy to almost anything.

[–] [email protected] 3 points 3 months ago

I'd bet on the answer being "both". As for percentages either way, I wouldn't want to guess.

The irony with gastric distress is that it can make you wish yourself dead while it's going on. For this I can speak from experience. Certain milk-derived proteins and I no longer get along.

[–] [email protected] 4 points 3 months ago

It can be either of those.

[–] [email protected] 65 points 3 months ago (1 children)

Mustard and celery are allergens so this is relevant for some people.

[–] [email protected] 21 points 3 months ago (4 children)

For me and mine, it's carrots. Do you know how difficult it is to find carrot-free items? Impossible.

[–] [email protected] 4 points 3 months ago (1 children)

I can imagine. That must rule out most storebought broths (I don't know about stocks) since mirepoix (celery/onion/carrot) is how you start delicious broth. I can't eat poultry and they put chicken bouillon on bbq lays potato chips. That was a fun discovery.

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[–] [email protected] 2 points 3 months ago (2 children)

Whatever is in hummus from nice restaurants, for me. Something fresh? And I used to make hummus in a restaurant and never had a problem. Most of the ingredients came from a can though.

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[–] [email protected] 19 points 3 months ago (2 children)

Yup - carrots are often used as a natural sweetener so carrot juice ends up in fucking everything.

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