Reply #2: I'm lactose intolerant and allergic to Vitamin C, of all things

[Warpy]

and I have to keep things like flavoring with lemon or lime juice to a minimum and forget orange juice completely, can't do it. I also can't do any fortified fruit juice and most manufacturers think they're doing us a big favor by loading up their products with Vitamin C.

However, there are always work arounds, no matter what cockamamie allergy you've got. Pulverized oatmeal used to make cream soups creamy for me until powdered soy milk became available. Light white wines could substitute for citrus in a lot of recipes.

Likewise, for the gluten intolerant, rice flour can be used very successfully to thicken gravies and it has the added benefit of never lumping.

And yes, cold leftover proteins are great thinly sliced over a salad.

The secret to coping with any food allergy is learning how to cook. Once you do that, it's smooth sailing.