This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
How awful. It is so fundamentally wrong for a hospital kitchen staff to be improperly trained. And agreed, JessicaNYC, everyone in the food industry should know about Celiac and food allergies & sensitivities. Definitely encouraging to hear about your little sister, and I have a friend who is in culinary school now and has had similar training - hopefully more and more culinary schools are incorporating it into their teaching now.
Wanted to offer some encouragement! You can take as much medication through security as you need - just declare it to TSA as medically necessary. I routinely fly with a big bag of meds in addition to the standard allowance of liquid toiletries, and carry on a nebulizer for asthma in addition to my carryon bag.
And the food restrictions aren't all that bad, there is actually a lot of room to get creative - just make sure whatever you bring isn't at all liquid-y. I fly internationally every few months and bring all of my food in tupperware - usually fried rice, sauteed spinach and chickpeas, fresh fruit that doesn't produce a lot of juice (grapes, sliced apples, etc), homemade trail mix and some cookies or snack bars.
And way to go, T.H. - hope you are having a blast!
Was hoping to buy some Chartreuse and was looking to see whether it is gluten-free, and came across your post. How great! And isn't that just about the most charming, reassuring company reply ever? Thanks a lot for investigating and posting two years ago. Also, love your username - my aunt has a dog named Gypsy Moon, Gyp for short.
I'm not saying most ground meat isn't perfectly safe, just that I have occasionally seen pre-seasoned ground meat with 'natural flavoring' listed, which could be from wheat - and not every meat company discloses the source. Usually in these cases the flavoring seems to be herb-based, like rosemary oil, but it's still good to check with the company.
Since OP did not capitalize ragu: was it Ragu brand sauce or actually a homemade "ragu" style sauce? If homemade and containing meat, pre-packaged ground meat can have seasonings that you might want to check for gluten.
When traveling somewhere where I won't have access to a safe kitchen, I usually take along a cooler full of meals prepared in advance at home and a bag full of shelf-stable snacks. Think about what does well as leftovers and make a few large batches of hearty recipes (I usually do chili, lasagna, chicken noodle soup, etc) for main courses and a few lighter things (chickpeas, sauteed spinach, etc) for sides and then put them into tupperware. Also nice to throw some fruit and yogurt in the cooler. This might be a good plan for you, since you'll be able to make sure what you are eating during the wedding is safe, won't have to worry about finding accommodating restaurants in New Bern, and could even try to match the food you bring to the reception menu. Definitely pursue having the hotel secure you a fridge for the room, and if they aren't able to provide that, GlutenFreeManna's idea about storing labeled food in the hotel's kitchen seems like a good one. It would be more work, but if neither of those options work out, maybe you could keep refreshing the cooler with ice from the hotel?
Good luck, I hope you find a good solution and have a lovely time.
Hope I've caught you before you leave. Noticed your two 12 hour travel days - ouch! Make sure you are stocked with plenty of food on those days - enough to get you through without buying anything on the road - because airports, rest stops and gas station convenience stores are just the pits when it comes to finding safe gluten-free food. Despite all the intimidating TSA restrictions, pretty much anything that isn't liquid-y (like a container full of chili) or gelatinous (like jello) is OK. I've found it's better to pack food for the plane in tupperware or clear baggies instead of foil - about half the time TSA has wanted to open up my bag and check out the food and if it's in clear packaging they won't open it up and risk cross-contaminating or spilling it.
Jaywalker, sorry to hear you've had trouble with the chocolate dessert. I have not had any of Alpro's soya desserts (do not tolerate tapioca well) but do eat their soya yogurt. Haven't had a problem with it, and am curious to know if you do alright with it as well.
And an aside for the others: as far as I know Alpro is only in Europe.