Three of my friends and I recently went to one of the trendy restaurant rows to enjoy some girlfriend chat time. After wandering for some time from spot to spot looking at menus, we were beginning to think there was no way the three of us would be happy at the same restaurant. One couldn't eat this, the other couldn't eat that.
Gluten-free friend was staying away, far away, from pasta, pizza, and bread so Italian was out. Low-sodium gal nixed Chinese. The one who was lactose-intolerant strode right past the French bistro with its heavy sauces made from cow's milk. I decided not to even mention my acid reflux; things were getting complicated enough.
"What about this menu?" I asked in front of the California-style restaurant. "Everything is made with organic ingredients. Sounds healthy."
We walked inside and were seated in a booth. "You do realize," said the one, it's not only the sodium we've got to watch our for. Just because they've got organic ingredients here doesn't mean we're home free."
Gluten-free lady's eyes lit up. "You've got that right! Preservatives and additives are soooo bad for us."
Not to be outdone, lactose-intolerant friend added, "Worse are saturated fats and high-glycemic index carbs...turn into sugar, you know."
Four green salads later (adding one thing, removing another), we agreed about future procedure: from now on, we would take turns lunching together on each other's back patios and each of us would bring our own food.