On May 19, 4:30*pm, "cshenk" > wrote:
> wrote in rec.food.cooking:
>
>
>
> > Brooklyn1 wrote:
> > > > He's been feeling sick lately, very exhausted and breathing hard.
> > > > His boss finally insisted and hauled him to the doctor. His lungs
> > > > were retaining fluid. He has a water pill now, and they took
> > > > several vials of blood. He was told he needs to cut out the salt
> > > > since his diet has consisted of processed food every day for
> > > > every meal. His legs are swollen, and the lung issue is a bad
> > > > sign.
> > > > So, I am trying to come *up with some alternatives that he can
> > > > eat as he adjusts his daily diet. He normally eats a lot of
> > > > sandwiches, corn dogs, chicken strips, and chinese food.
> > > He obviously has medical issues that you haven't a clue about. *You
> > > need to mind your own business, you're not his doctor, his
> > > dietician, his mother, or his priest... you're a deli clerk, you
> > > can't be dispensing medical advice to customers. *You can lose your
> > > job, be sued... your employer can be sued. *You'd best not serve
> > > anyone "special diets", if there's some adverse reaction and/or he
> > > dies due to your practicing medicine as a deli clerk you can be
> > > criminally charged, and should be.
> > So I should keep making him sandwiches with highly salted meat even
> > though he is asking me for low salt food?
>
> > How is that medical advice?
>
> > Do I **** you off more than most people?
>
> You can ignore Sheldon here. *You are only taking the medical advice of
> his Doctor and attempting to assist a good patron with following it.
> You haven't dispensed any medical advice. *The patron is purchasing the
> food he wants and you are fixing it. *If he asks for a little advice
> and you read a label for him, that is not medical advice.
>
> Nor is is adverse or otherwise bad to check the sodium levels on the
> deli meats for him and assist in selecting items that fit his needs.
> This is called 'customer service' and is why all of us patronize some
> deli's over others.

Exactly, Mostly, what I have done is checked labels, and I had the
cooked put together an entree without the seasonings so that it would
not have salt. I did find out today that it was too crunchy for him.
Normally, gets something out of the case that has sat there awhile, so
it is softer. I will have them make it earlier tomorrow and let it sit
in the hot case for awhile.

Today, we checked the little fruit cups which are mostly low in salt.
He picked apple sauce today. And we checked peanut butter. We found a
couple that were lower.



>
> I'd be a bit leery of cooking at home for him, but investigating
> recipes then asking your manager if your store can try one as a
> possible addition is an added benefit to not just him, but the store
> sales that your manager will appreciate. *He/she may well agree to a
> 'trial of the day' to see if customers like the item.
>