Paging Polly

[TooManyHats]

I could send them a copy of my pathology report. Perhaps that would help.

I absolutely understand what you are talking about Tex, and I believe you, but that's the kind of thing that just makes it harder and harder on us.

So Gloria sends them a list of HER sensitivities. Perhaps that doesn't include someone else's. This leaves each of us in a position of having to do the leg work on each product we put into our mouths.

And we wonder why so many people throw their hands up into the air and just say to their GI, just give me the prescription. Then they wind up on meds for the rest of their lives.

I'm not saying that perhaps I won't have to take meds for the rest of my life, but I'd like to think that perhaps I have a chance of getting off of them. When doing reports in the cardiology department, the doctor often lists what medications the patient is on. Some of these lists are 6 to 8 or more drugs. It scares the daylights out of me.

[ant]

IMHO, no information that has the potential to improve the health (perhaps save the life) of a fellow human being should ever be a "trade secret". There should be a higher law above business law that pertains to health. Call me an idealist, but can there be motivation beyond financial in the food and medical industries?

Best, ant

[JLH]

I know it could be a problem for some but I seem to be fine with Progresso Reduced Sodium Chicken Broth. It says GF. Ingredients are chicken broth, salt, sugar, natural flavor, carrot puree, yeast extract.

[Gloria]

Hi Joan,

It's the natural flavor that could present a problem. I'm still not sure about onions, for example. I haven't eaten any for over a year, but I might be able to eat them now. That's what makes giving them a list so tricky.

Gloria

[tex]

Gloria,

Just to see what happens, I believe that I would try making another request, and include a list of your known sensitivities, as complete you can reasonably make it, and add a statement that says something such as,

With all due respect to your working knowledge of allergies and food sensitivities, and how they might be related to any of the ingredients of your company's products, please be aware that if you incorrectly judge an ingredient to be safe, such a mistake can cause serious health issues for me. On the other hand, if you incorrectly decide that an ingredient might not be safe for me, then this unfairly deprives me of a food option that I desperately need, since my diet is already so severely restricted, due to medical issues. I would be extremely grateful if you would advise me as to the original source of the ingredients in the "natural flavoring" in your turkey broth, (or whatever you're interesting in tracking down ). Specifically, what are the "natural flavoring" ingredients derived from? Is it soy, corn, citrus, onions, garlic, tapioca, barley, etc., or?

If this doesn't work, maybe we can polish it up a bit, until we get a "pitch" that gets the results you want.

Tex