On May 16, 12:54*pm, Landon > wrote:
> It's always puzzled me how anyone can eat plain white meat from fowl
> and some fish that has been broiled or baked and then served without
> anything but seasonings on it.
>
> It must be that my saliva glands don't produce enough. When I eat a
> bite of plain salmon or chicken white meat, even if the meat is
> obviously juicy, it seems dry as sawdust in my mouth and actually is
> difficult for me to chew and swallow.
>
> I put sauces and gravy on almost everything I eat for this reason.
>
> Is anyone else like this? I often wondered if others had the same
> problem with some foods.

I imagine that there are people who are like you, and others
who are not. It would be extraordinary if you were the one in
5 billion who had this problem. However, I do think you're
rather far from the mean on this one.

I don't have trouble eating white meat chicken without a sauce.
Generally I eat it with at least a little butter on it, but I'm quite
capable of eating grilled chicken breast with only salt on it.
If it's dry, I salt it more.

Salmon is my favorite cooked fish. No sauce.

I don't use sauces on food to any great extent, and I've
never been impressed with French food.

Cindy Hamilton