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From: faigin@sdcrdcf.UUCP (Daniel P Faigin)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <2618@sdcrdcf.UUCP>
Date: Mon, 10-Feb-86 11:19:47 EST
Article-I.D.: sdcrdcf.2618
Posted: Mon Feb 10 11:19:47 1986
Date-Received: Wed, 12-Feb-86 02:31:03 EST
References: <3895@glacier.ARPA>
Reply-To: faigin@sdcrdcf.UUCP (Daniel P Faigin)
Distribution: na
Organization: System Development Corporation R&D, Santa Monica
Lines: 31
Xref: dcdwest net.consumers:4396 net.cooks:4236 net.veg:522

In her article, the author flames the use on non-dairy creamers
in Restaurants, and calls for the use of "the real stuff". I, for
one, wish they would stay with non-dairy creamers. Why? Let me
tell you...

My wife is violently allergic to beef. There are many people "out
there" who are allergic to milk. Using "dairy" creamers would
make the use of "cream in your coffee" impossible to them.
Remember, you can always (politely) ask for milk, you can't ask
for non-dairy creamer.

Additionally, dairy products left out on the table allday would
spoil and make you sick.

Lastly, what annoys me is that these "non-dairy" creamers are
not. One of the common ingredients is sodium casenate, which is a
beef protein. They may be lactose free, but they are not "parve"
(e.g., all vegetable).

If you have trouble with beef or milk, it is best not to accept
something unless it is Kosher Parve (look for K(subscript)P),
e.g., neither meat nor milk.

Daniel

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