I'm conducting field research in northern Argentina, and will be here another 6 months. I find people here to be understanding and very familar with the word 'celiac', but contamination is a huge concern for me, as are my associated intolerances of dairy, soy, and peanuts. While U.S. posters in this site seem to often have associated intolerances, Argentine celiacs seem to be--or think they are--tolerant of all non-gluten foods. Consecuently, most gluten free products here are not an option for me. Anyone have experiences in Argentina, or similar areas? Any advice on avoiding contamination while travelling and often having to use other peoples' kitchens? Thank you!!!