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Nut Allergy translation needed



 
 
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  #1  
Old December 3rd, 2004, 06:30 PM
John Stolz
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Default Nut Allergy translation needed

On Tue, 05 Aug 2003 15:51:30 +0200, Tim wrote:

On Tue, 05 Aug 2003 15:17:45 +0200, John Stolz
wrote:

On Mon, 04 Aug 2003 19:39:39 +0100, Jan wrote:

John Stolz wrote:
On Sat, 02 Aug 2003 18:26:32 +0100, Jan wrote:

My friends daughter has a severe nut allergy
She is travelling to Italy shortly and needs to make sure her
daughter does not inadvertently eat any nut products .
Can anyone here give a suitable Italian translation that can be
printed out for her, to show to waiters and shops etc.
Perhaps a French and German version as well would be useful
Or do you know of a website where I might obtain the info.
TIA

Jan


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Which nuts are they allergic to?

It makes a difference (they will only be allergic to one specific nut,
usually peanuts) because in french at least the there is no geenric
for nut.

Also why would you want to deprive yourself of walnuts if you're
allergic to peanuts


Afaik She's allergic to all nuts.


And peanuts aren't real nuts, they're beans.
Tim.


I knew that tomatos were a fruit and apples were a vegetable, but not that
peanuts were beans.

In a quest for symmetry, do you happen to know a bean which is really a
nut?

  #2  
Old December 3rd, 2004, 08:49 PM
Donna Evleth
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Default



Dans l'article , "John Stolz"
a écrit :


It makes a difference (they will only be allergic to one specific nut,

usually peanuts) because in french at least the there is no geenricfor nut.

"Noix" in French means walnut, but it is also generic for nut.

Donna Evleth
  #3  
Old December 4th, 2004, 12:59 AM
bogus address
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Posts: n/a
Default


It makes a difference (they will only be allergic to one specific
nut, usually peanuts)


That isn't how it works in practice. Food handling usually gets
different kinds of "nut" mixed up (i.e. peanuts in everything).
That might not be a problem in a Grenoble market where practically
everything is walnuts, but there aren't many situations like that.


because in french at least the there is no generic for nut.
"Noix" in French means walnut, but it is also generic for nut.


The problem is that you *must* get the reader to take the word
in the generic sense. How do you do that?

Don't underestimate how difficult it is to get this across. A bare
statement of what you're allergic to won't do it, most cooks won't
think out the full implications. You need to say something like:

I have a life-threatening sensitivity to any kind of nut. This
means that even invisible traces of nut in my food could kill me;
it doesn't matter whether you added them yourself or if one of
the ingredients you used contained a trace of arachis oil used
in cooking it. Is there any nut oil in your kitchen? And can
I see the labels of any processed ingredients (sauces, spices,
flavourings) that you used in making the dish I am thinking of
ordering?

And if you can't read labels in the local language well enough to
identify all your allergens, you're dead. Don't even consider the
trip until you know that much.

Be realistic about food handling practices. You can't stop an oil
or powder from getting all over everything in a factory or kitchen.
Ask whether the ingredient has ever been in the building, not if
it's just been put in the dish.

Try alt.support.food-allergies for this.

-----------------------------------------------------------------------------
Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760
fax 0870 055 4975 http://www.purr.demon.co.uk/jack/ CD-ROMs of Scottish
traditional music; free stuff on food intolerance, music, and Mac logic fonts
  #4  
Old December 4th, 2004, 12:59 AM
bogus address
external usenet poster
 
Posts: n/a
Default


It makes a difference (they will only be allergic to one specific
nut, usually peanuts)


That isn't how it works in practice. Food handling usually gets
different kinds of "nut" mixed up (i.e. peanuts in everything).
That might not be a problem in a Grenoble market where practically
everything is walnuts, but there aren't many situations like that.


because in french at least the there is no generic for nut.
"Noix" in French means walnut, but it is also generic for nut.


The problem is that you *must* get the reader to take the word
in the generic sense. How do you do that?

Don't underestimate how difficult it is to get this across. A bare
statement of what you're allergic to won't do it, most cooks won't
think out the full implications. You need to say something like:

I have a life-threatening sensitivity to any kind of nut. This
means that even invisible traces of nut in my food could kill me;
it doesn't matter whether you added them yourself or if one of
the ingredients you used contained a trace of arachis oil used
in cooking it. Is there any nut oil in your kitchen? And can
I see the labels of any processed ingredients (sauces, spices,
flavourings) that you used in making the dish I am thinking of
ordering?

And if you can't read labels in the local language well enough to
identify all your allergens, you're dead. Don't even consider the
trip until you know that much.

Be realistic about food handling practices. You can't stop an oil
or powder from getting all over everything in a factory or kitchen.
Ask whether the ingredient has ever been in the building, not if
it's just been put in the dish.

Try alt.support.food-allergies for this.

-----------------------------------------------------------------------------
Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760
fax 0870 055 4975 http://www.purr.demon.co.uk/jack/ CD-ROMs of Scottish
traditional music; free stuff on food intolerance, music, and Mac logic fonts
 




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