Moral/Ethical Question regarding allergies

[disneychrista]

Your body has or could have a reaction to soy. That sounds like an allergy to me.

You are well within your rights to protect yourself.

 

[meremac]

wanting to be careful with wording and be respectful to those with food allergies

As a mom of child with a life-threatening food allergy, I really appreciate this sentiment. It's very frustrating when people don't take food allergies seriously (i.e. rolling their eyes at me when I ask them to please not open the bag of nuts they brought on the airplane because it could cause my son to have an anaphylactic reaction in the air where medical help might be delayed, which could lead to his death), so it means a lot when others are cognizant of the seriousness of the situation.

All of that being said, I just want you (and the OP) to know that I would never fault you for saying that you (or you son) has an allergy. You are saying what you need to say to protect yourself and your family. It doesn't take anything away from my son or other people with life-threatening allergies .

 

[CynBeth]

I agree with what everyone said. My DH can’t have dairy or black pepper and my DM developed an intolerance to salt where she can only have 600 mg a day because your body needs to have a little and luckily they do not have a life threatening reaction if consumed but we pretty much eat all meals at TS and make make notes on any ADR. Disney is so good at accommodating. We can even eat at buffets and dinner shows. A chef always comes out and they discuss what they would like and what can be done, At the buffets they get walked around and told what they can have and then stuff is made in the back. All of the chefs we have encountered have been wonderful. Some even have come back to make sure the meal is ok and if anything else is needed.

 

[Random Ninja]

I have a soy allergy, among many others, and wouldn't mind if you told Disney or anyone else that you have a soy allergy if you truly need to avoid the food. What typically bothers us is when someone tells someone else that they have an allergy when it's just a preference. Such as telling a waiter that they need to eat gluten free and then drink a non-gluten free beer or try something from a non-gluten free plate. That makes it harder on those of us with medical conditions to be taken seriously.

One thing with soy though, are you avoiding ALL forms of soy or just soy protein? Soy protein and soy lecithin have to be listed on ingredient labels but soy oil is considered to be "non-allergenic". It's on the label but not in bold or separately as a top allergen. You might want to ask your doctor about soy oil and soy lecithin. If you can have them, that opens up a lot more options and you should be fine ordering from the allergy menu. If you can't, then you'll want to talk to a manager/chef to avoid hidden forms of soy and soy is hidden in a LOT of stuff.

 

[Happy Art Teacher]

Disney is really good with working with allergies. It's really not a moral issue at all. My son is allergic to soy and when you start looking at labels, especially of processed/fast foods, almost all of it contains some sort of soy. It's even in things you wouldn't suspect.

 

[Betty Rohrer]

As a mom of child with a life-threatening food allergy, I really appreciate this sentiment. It's very frustrating when people don't take food allergies seriously (i.e. rolling their eyes at me when I ask them to please not open the bag of nuts they brought on the airplane because it could cause my son to have an anaphylactic reaction in the air where medical help might be delayed, which could lead to his death), so it means a lot when others are cognizant of the seriousness of the situation.

All of that being said, I just want you (and the OP) to know that I would never fault you for saying that you (or you son) has an allergy. You are saying what you need to say to protect yourself and your family. It doesn't take anything away from my son or other people with life-threatening allergies .

i am going to ask this not to argue with you but because of my life threatening allergy. Are you willing to use nonscented wipes to clean your area to protect me? not saying it was you but I ended up delaying a flight so medics could clear me to fly. this mother was wanting me removed and have plane take off so she didn't miss connecting flight. as I say I am asking because of this trip left me somewhat saying I didn't care about her child because she couldnt care about mine

 

[meremac]

i am going to ask this not to argue with you but because of my life threatening allergy. Are you willing to use nonscented wipes to clean your area to protect me? not saying it was you but I ended up delaying a flight so medics could clear me to fly. this mother was wanting me removed and have plane take off so she didn't miss connecting flight. as I say I am asking because of this trip left me somewhat saying I didn't care about her child because she couldnt care about mine

Oh my gosh, of COURSE!

 

[Betty Rohrer]

Oh my gosh, of COURSE!

thanks for the reply as I have been told by a couple i should just suck it up and deal because their child comes ahead of me. and that was that mom until it started affecting her trip. yes I agree her child needs to be protected but so do others

 

[simonsayz]

Hi Everyone,

I have a moral/ethical question as it related to food allergies. I was diagnosed last year with ovarian cancer, and was told it was estrogen dependent and that I should avoid eating soy because it could likely encourage the cancer to come back. What are people's opinions on stating that I have a soy allergy to be sure I avoid it as much as I can?

Thank you,
Michelle

not sure why this is moral/ethical question. If you are allergic to soy, just tell the restaurants. Even if you are not "allergic", just tell them. Disney is pretty good with dealing with the millions of customers that have different food allergies.

 

[Jess.stw]

You could always just say "I can't eat soy" if it bothers you to say allergy. I don't see an ethical problem with claiming allergy...but the difference as far as the kitchen is concerned is cross contamination...for an allergy cross contamination can be life threatening.

 

[Poohbear538]

I agree with others. I have hypothyroidism and Hashimotos disease as well as my mother having estrogen related breast cancer 3 times so I stay away from soy as much as possible. I find that if you tell people you ‘can’t’ have something they aren’t quite as careful as if you say you are allergic.

 

[Starwind]

I agree with others. I have hypothyroidism and Hashimotos disease as well as my mother having estrogen related breast cancer 3 times so I stay away from soy as much as possible. I find that if you tell people you ‘can’t’ have something they aren’t quite as careful as if you say you are allergic.

This.

For restaurants that have good allergy control practices, stating that one has a food allergy to "x" will trigger a protocol that involves a fair bit of work on the part of the restaurant. At the least it should mean verification of ingredients, and that your food will be prepared separately on a freshly cleaned surface using clean utensils. For many it means that ONE person is responsible for cooking the mean from end to end [whereas normally multiple people may be responsible for different parts], and in some restaurants that person will be a supervisor or manager or senior chef. Some restaurants use a special "allergy kit" with color coded utensils etc -- all clean of course. Some kitchens have a special area of the kitchen that is used, while others will make a clean area [and not just a wiping down, a good process is more thorough]. Other steps may be involved as well. And of course, modifications to the actual recipes may be needed to exclude or substitute things.

For ingredients it means some things won't be done or will be done differently out of an abundance of caution. So for example, there is one restaurant we go to where I always get a steak. They cook some seafood on one end of the grill and the steaks on the other end, with space in between, but the chefs and managers have always said that even though there shouldnt be cross-contamination out of an abundance of caution they would prefer to pan fry the steak and confirm with me if that is ok, which of course it is. I am glad they have the conversation with me [and I have had some amazing food allergy conversations with restaurant staff over the years - some are so knowledgable and passionate]. It can sometimes mean a relatively bland meal as sauces and spices may need to be cut out and there may not be ready replacements.

All of those things are done to prevent both the allergen being present as an ingredient and to prevent it accidentally being introduced through cross-contact/contamination, where even trace amounts can trigger reactions.

This is different from dealing with a food preference, where while avoiding the ingredient is important, trace amounts from cross contact/contamination are not likely to be an issue nor have the potential to trigger a life-threatening reaction or illness. The kitchen process is usually different.

This is part of where the frustration of restaurants comes in when people claim to have a food allergy and then do things like "cheat" and have a bit of their family member's dessert that contains the supposed allergen, or say "well just a little is ok" when told something has to be excluded because it contains the ingredient. When things like that happen enough, you end up with the eye rolling, disbelief and other issues that people with genuine food allergies sometimes experience when they try to eat out. If you google, there have been many articles written on the topic.

As someone with anaphylaxis to multiple foods, when I eat out, my food is my food. There is no eating from someone else's plate as that food hasn't been prepared with the allergen in mind; though others at my table may steal from MY plate because they don't have allergies and want to e.g. try my wedge potatoes when they got the normal hash browns ;-)

Back to the OP's question.

I don' think there is a problem with saying you have a soy allergy, provided you understand the implications of doing so for the kitchen and your meal, and that you are consistent with it throughout [eg no stealing a fry from someone else's plate.. they may be pre-cooked in some soy oil...].

If you aren't comfortable with that, then explain that your doctor has you on a soy-free diet or that you can't have soy for medical reasons. You may be asked if trace amounts or cross-contamination are ok, so decide ahead of time what your answer would be. [if you decide trace amounts are not ok, you can be upfront: you can't have soy for medical reasons and avoid even trace amounts].

Also, as another poster pointed out, certain forms of soy are not considered allergens under food labelling laws, so if you also need to avoid those, you need to include that when having the conversation with the staff. Be clear and specific.

Finally, regardless of which choice you make, I strongly suggest you consider carrying a chef card. With just one "allergen" you can make them business card size if you want [mine with more are 4x6 cards]. Carry them with you wherever you go that way you always have some on hand. I have found Chef cards both help tremendously with communicating my allergies, as well as demonstrate that I am serious about them.

Some resources you may find useful:

FARE's dining out resources:
https://www.foodallergy.org/resources/dining-out
FARE's food allergy chef cards (templates in multiple languages):
https://www.foodallergy.org/resources/food-allergy-chef-cards
Allergy & Anaphylaxis Australia's chef card templates:
https://allergyfacts.org.au/resources/chef-card-template
Finally, a couple articles about the issue of people claiming a food allergy when they don't have one:
https://www.cbc.ca/news/business/food-allergies-resaurants-1.4127854
https://www.allergicliving.com/2017/02/16/consequences-faking-food-allergy/
Good luck !

SW

 

[Poohbear538]

This.

For restaurants that have good allergy control practices, stating that one has a food allergy to "x" will trigger a protocol that involves a fair bit of work on the part of the restaurant. At the least it should mean verification of ingredients, and that your food will be prepared separately on a freshly cleaned surface using clean utensils. For many it means that ONE person is responsible for cooking the mean from end to end [whereas normally multiple people may be responsible for different parts], and in some restaurants that person will be a supervisor or manager or senior chef. Some restaurants use a special "allergy kit" with color coded utensils etc -- all clean of course. Some kitchens have a special area of the kitchen that is used, while others will make a clean area [and not just a wiping down, a good process is more thorough]. Other steps may be involved as well. And of course, modifications to the actual recipes may be needed to exclude or substitute things.

For ingredients it means some things won't be done or will be done differently out of an abundance of caution. So for example, there is one restaurant we go to where I always get a steak. They cook some seafood on one end of the grill and the steaks on the other end, with space in between, but the chefs and managers have always said that even though there shouldnt be cross-contamination out of an abundance of caution they would prefer to pan fry the steak and confirm with me if that is ok, which of course it is. I am glad they have the conversation with me [and I have had some amazing food allergy conversations with restaurant staff over the years - some are so knowledgable and passionate]. It can sometimes mean a relatively bland meal as sauces and spices may need to be cut out and there may not be ready replacements.

All of those things are done to prevent both the allergen being present as an ingredient and to prevent it accidentally being introduced through cross-contact/contamination, where even trace amounts can trigger reactions.

This is different from dealing with a food preference, where while avoiding the ingredient is important, trace amounts from cross contact/contamination are not likely to be an issue nor have the potential to trigger a life-threatening reaction or illness. The kitchen process is usually different.

This is part of where the frustration of restaurants comes in when people claim to have a food allergy and then do things like "cheat" and have a bit of their family member's dessert that contains the supposed allergen, or say "well just a little is ok" when told something has to be excluded because it contains the ingredient. When things like that happen enough, you end up with the eye rolling, disbelief and other issues that people with genuine food allergies sometimes experience when they try to eat out. If you google, there have been many articles written on the topic.

As someone with anaphylaxis to multiple foods, when I eat out, my food is my food. There is no eating from someone else's plate as that food hasn't been prepared with the allergen in mind; though others at my table may steal from MY plate because they don't have allergies and want to e.g. try my wedge potatoes when they got the normal hash browns ;-)

Back to the OP's question.

I don' think there is a problem with saying you have a soy allergy, provided you understand the implications of doing so for the kitchen and your meal, and that you are consistent with it throughout [eg no stealing a fry from someone else's plate.. they may be pre-cooked in some soy oil...].

If you aren't comfortable with that, then explain that your doctor has you on a soy-free diet or that you can't have soy for medical reasons. You may be asked if trace amounts or cross-contamination are ok, so decide ahead of time what your answer would be. [if you decide trace amounts are not ok, you can be upfront: you can't have soy for medical reasons and avoid even trace amounts].

Also, as another poster pointed out, certain forms of soy are not considered allergens under food labelling laws, so if you also need to avoid those, you need to include that when having the conversation with the staff. Be clear and specific.

Finally, regardless of which choice you make, I strongly suggest you consider carrying a chef card. With just one "allergen" you can make them business card size if you want [mine with more are 4x6 cards]. Carry them with you wherever you go that way you always have some on hand. I have found Chef cards both help tremendously with communicating my allergies, as well as demonstrate that I am serious about them.

Some resources you may find useful:

FARE's dining out resources:
https://www.foodallergy.org/resources/dining-out
FARE's food allergy chef cards (templates in multiple languages):
https://www.foodallergy.org/resources/food-allergy-chef-cards
Allergy & Anaphylaxis Australia's chef card templates:
https://allergyfacts.org.au/resources/chef-card-template
Finally, a couple articles about the issue of people claiming a food allergy when they don't have one:
https://www.cbc.ca/news/business/food-allergies-resaurants-1.4127854
https://www.allergicliving.com/2017/02/16/consequences-faking-food-allergy/
Good luck !

SW

Thank you for sharing your stories. I knew there were things needing to be done special, but I wasn’t exactly sure what. It’s definitely good to get a full view of both sides of things.

 

[B-Ride]

Your approach is the best. It is a valid health issue and there is no reason to get into the details behind it.

 

[Starwind]

Another issue to consider if you decide to go the allergy route... you may be asked where your Epipen is, and since you don't have an allergy and presumably therefore don't have an Epipen, some restaurants won't serve you. No Epipen, no food.

As a B-Ride noted, there is no reason to go into the details. Stick with the information that the staff need to know -- they don't need to know the song and dance of why, just the end consequence of for medical reasons you have to avoid all soy. The information they do need is that related to being able to make you safe food and serve you safely.

SW

ETA: to be clear, Disney doesn't ask re: Epipen. I have however been asked sometimes at non-Disney restaurants in multiple cities.

 

[CynBeth]

We have never been asked about an Epipen at any Disney restaurant. When we check in for the ADR the host or hostess confirms we noted allergies and stamps allergy in red on the ticket. At the table the server sees that and confirms what the allergies are and gets a chef. When the chef comes my family members with the allergies discuss with him or her what they are interested in and are told how it can be modified for them. At a buffet they are walked around it and usually things have to be made for them as well.

 

[Lilsia]

Another issue to consider if you decide to go the allergy route... you may be asked where your Epipen is, and since you don't have an allergy and presumably therefore don't have an Epipen, some restaurants won't serve you. No Epipen, no food.

As a B-Ride noted, there is no reason to go into the details. Stick with the information that the staff need to know -- they don't need to know the song and dance of why, just the end consequence of for medical reasons you have to avoid all soy. The information they do need is that related to being able to make you safe food and serve you safely.

SW

That is NOT a thing. I have worked in food for over 30 years and no way would a restaurant ask a customer to see their epi pen. Talk about over stepping the bounds of propriety.

 

[katherine52478]

Another issue to consider if you decide to go the allergy route... you may be asked where your Epipen is, and since you don't have an allergy and presumably therefore don't have an Epipen, some restaurants won't serve you. No Epipen, no food.

As a B-Ride noted, there is no reason to go into the details. Stick with the information that the staff need to know -- they don't need to know the song and dance of why, just the end consequence of for medical reasons you have to avoid all soy. The information they do need is that related to being able to make you safe food and serve you safely.

SW

that doesn’t make any sense. Not all allergies cause an anaphylactic reaction so they don’t require an epipen.

 

[meremac]

Another issue to consider if you decide to go the allergy route... you may be asked where your Epipen is, and since you don't have an allergy and presumably therefore don't have an Epipen, some restaurants won't serve you. No Epipen, no food.

SW

Nobody has EVER asked to see my son's Epipen at a restaurant. Not once in 14 years.

 

[Starwind]

Nobody has EVER asked to see my son's Epipen at a restaurant. Not once in 14 years.

I've been asked multiple times and it has gotten more frequent in recent years. Those who have asked don't want to see it, just ask if you have one and where it is [e.g. "yes, its in my purse" has been an acceptable answer].

SW