Wait, what? What kind of clown country are you guys running over there?
They advertise medication on TV in the US
They advertise prescription medication on TV in the US.
Over the counter cold medicine, aspirin and the like is advertised in many countries on the TV.
Now in canada as well!!!
Gotta love taking all the shit ideas from down south by osmosis
Well how else are we supposed to find out that there exist diseases with names and cures?!?
Go to the doctor? Can’t afford that shit!
-the American horror story
Predatory financial “advice” and medical devices that sometimes work as intended too!
We have a TV with antenna and holy shit, broadcast TV has become a caricature of itself. several-minutes-long commercials and a lot of them are just outright scams with what you mentioned as well as weird supplements hawked by has-been conservative pundits, and Christian content publishing services that use AI backgrounds.
Sometimes i pirate a tv show that still have the commercials in. America can’t be a real place.
I know right? Listing that sort of thing is just basic not-being-a-dick territory.
Isn’t it just a small number of billionaires in a trench coat at this point?
I have no idea how they got so far from their bubble.
These laws are driven by lawyers. They can then file nuisance suits or class action suits on a regular basis. Businesses will pay just to avoid legal costs.
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We already do that in mine, and it’s not a requirement. Restaurants should be doing this. You should know your product, and you should warn people who may not know that the sesame seeds you have are processed along with peanuts. It’s just basic human decency.
You would be shocked how many restaurants don’t have a clue what is in their food.
I’ve got one better, ask your fish market where their food comes from.
“Well, a truck shows up on Tuesdays…”
the ocean, the sea, the river, the brook, the creek, or more specifically the water
Of course.
But maybe…
Its not already required!?
It’s not required in Sweden at least. But most menus will list ingredients or descriptions so you know what you’re ordering. I dunno, it’s never been a problem…
This sounds like California is just going to get a repeat of “prop 65”.
I can see how everything will have an asterisk that reads “may contain trace amounts of, bla, bla, bla, etc…”
It is an EU regulation since 2014 though, so it should be required in Sweden.
I’ve never seen an “allergy warning”. But like I said. Ingredients are always listed under the dish.
Based CA just following Europe on basic things
I’m lactose intolerant to the point that a single sip of milk will wreck the rest of my day within 30 minutes of consumption, so if I ever eat out, I always ask if there’s dairy in EVERYTHING, even stuff you wouldn’t normally think has any dairy at all. Unless you prepare the food yourself, you just never know. My lactose intolerance isn’t life threatening, but I can’t imagine how difficult it is for people with allergies that can legit go into shock and die from them. Eating out must be a nightmare, or just something they’re forced to avoid totally.
I have the same level as lactose and also wheat intolerance. I load and carry loperamide every time I leave a safe “toilet haven”. Lactase/lactrase pills don’t suffice. I also have some inconvenient and inconsistent allergies. So I am always at maximum 30 minutes from my home or hotel. In almost all European countries I have been to however, restaurants tended to know their shit. Literally. (Save Serbia and Bulgaria, could you not at least learn from your neighbours?)
I feel your pain!
I had a manager once who was allergic to citrus. Like your allergy it was more “ruin her day” not “send her to the ER” but it was nearly impossible for her to avoid unless she made everything from scratch.
I have a seafood sensitivity. One of my biggest pet peeves is that places never label when stuff has seafood. I’m always suuuper careful around Asian and Italian cuisine because of it, I’ve even found seafood in “vegetarian” plates before. It drives me nuts and sucks for everyone involved.
I wish people treated food restrictions more seriously
I have an 11 year old with celiac and relying on user report resources like “Find Me Gluten Free” means we essentially only eat at 3 places; I consider this akin to ADA requirements.
Unfortunately I wouldn’t trust a random place just because their menu says a particular item doesn’t have gluten.
If they don’t openly say that they cater to celiac, who knows if they use the same fryer for battered foods and fries, and the same grill for bread and meats
I used to work at a pizza place around the time that gluten free stuff was starting to get big. We added a gluten free pizza to our menu. The crusts came pre made, frozen, wrapped in plastic, with their own disposable aluminum tray.
However, we were a pizza place. The whole pizza station constantly has a light dusting of high-gluten flour on every surface, because that’s what happens when you’re tossing pizza dough around. We used the same cheese, sauce, and other toppings for them as the regular pizzas and I’m certain those had at least traces of that high gluten pizza flour in them because, again, flour was everywhere.
Honestly, no one with celiac or any other form of gluten sensitivity should probably ever step foot in a pizzeria, I’m sure the very air in that place probably had detectable levels of gluten.
We have one here with a separate prep area that we have a relationship with the manager and staff, and it has been SOOOO good, and we shout their praises everywhere we can. Its great to see some places actually seek training on how to avoid pitfalls, and the places that distinguish between gluten free and celiac safe
If this turns out like the cancer warning regulations in CA. They will just mark everything in the kitchen as ‘contains peanuts’ and call it a day.
Between cancer warnings and allergen warnings every transaction in CA will require a 3 page disclaimer.
‘may cause cancer’ warning.
which had the opposite effect
There are literally people who are allergic to water. How common does an allergy need to be for it to be declared?
WHO, among others, have guidelines for this.
https://www.who.int/publications/i/item/B09009
For comparison, here is Canada’s list of recognized “priority food allergens.”
How can someone be allergic to the main component of their bodies?
I don’t know how, but I know it’s possible. You can also be allergic to semen. You can be allergic to basically anything.
It wouldn’t be biologically possible to be “allergic” to water. It would be like being allergic to carbon. You can only be allergic to proteins or things attached to proteins (haptens) since they trigger an antibody response.
One interesting story about faulty immune triggers is in the book “Brain On Fire” where she had horrible brain inflammation and psychosis. After a long hard struggle trying to diagnosis it they finally figured out her immune system had attacked an ovarian cancer but surface proteins on the cancer cells matched receptors in her brain cells so her immune system was attacking those too.
Wonder if they’d have to report it if it just happened to be in the same kitchen.
This is good news for vegans as well. I hope my state does this
By itself, this is not helpful. If you have a food allergy, you are used to mentioning it every time you eat out. You may be familiar with the usual answer of “we don’t use x but can’t guarantee our suppliers didnt contaminate something.” So what will happen is that restaurants will claim that everything contains allergens, or even add allergens to things that previously didn’t use them so that they can confidently say whether it does contain any. Maybe worse, they will list the allergens they use in their recipes but do not adequately communicate the risk of cross contamination in the kitchen or in the supply chain.
Instead, we also need to tighten food safety standards across the entire supply chain so that there is dramatically reduced risk of cross-contamination.
Supply chains are a major problem for people with allergies, because there are so many points where accidental contamination can happen that those at the end of the chain - like restaurants - are terrified of making assumptions because they know how unreliable the supply chain is.
Yep, that is exactly what happened with the CA cancer warnings. Got cancer warnings on basically everything now because it’s easier to just mark it than attempt to do anything else.
Exactly. I am strongly in favor of more stringent food handling and labelling guidelines, but labelling alone leads to abuse, misuse, and dilution. We need some concrete food safety regulations that take into account the entire supply line, preventing both accidental and deliberate contamination with major allergens.
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I am curious at how you managed to arrive at the polar opposite of the point I was making.
What part of his comment made you think he’s a shill for big business and pushing for deregulation?
This is very helpful. I have two major common food allergies and we have such a law in the EU. Yes, some restaurants just write every allergene on every item and call it a day, but those are usually not the good ones. A lot of good restaurants just write tge actually allergenes and “may contain traces of” on the menu and usually the staff is also informed and trained to answer questions regarding allergies.
