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[quote=Anonymous][quote=Anonymous]People REALLY don't realize that almond flour and almond flavoring will cause the same reaction as the actual nut will. I have an almond allergy (60 years and counting!) and with so many people going gluten free, I have to triple check that they didn't use almond flour.  I, too, just don't eat things if I"m not sure.

Once, in the 80s, asked the server "are there any nuts or nut flavorings (before almond flour was a thing) in this?  Could you ask the chef?

I kid you not, that server was back in 1 second - nope!  He didn't even have time to ask the chef, given I watched him walk through the swinging doors, then come right back out.  If I don't trust, I don't eat it - and I didn't order that thing he had just (theoretically) checked on.

NOW, though, I've had chefs come tableside to talk to me, chefs walk me through a buffet to point out the foods safe for me.  In general, I find restaurants VERY good at allergy management now.  [/quote]

Things are definitely getting better, just from the perspective of someone with several family members with very severe food allergies. Maybe 20 years ago, the typical person or server seemed to have no awareness of allergies; now, many are way more aware, so much that nut-free is the typical school policy.

But people are still people, so there are going to be those who are completely oblivious or lacking common sense or are just terrible hosts. I’ve been to two gatherings where a host swore that there were no nuts in something and encouraged the person with allergies to eat—with horrific results. (In one instance, the host said she didn’t realize peanut butter “counted” as a nut. Yes, really.) [/quote]

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