0
  • entries
    10
  • comments
    77
  • views
    75

Gluten-Free Travel Tips

0
Aimee Eiguren

234 views

I love to travel, in spite of airport security and the hassle of packing, (especially for a Celiac), but really...I don't mind. I still love the feeling of rushing to the airport to catch a flight to somewhere...and as the plane takes off, the feeling of soaring above the earth is really one of my favorite things to experience - off to a familiar, or perhaps unknown destination.

With that said, I have learned the hard way over the years, that it really does take someone with Celiac Disease an extra amount of time to pack...I mean packing for one Celiac is like packing for three persons...given the amount of time and though that has to go into the packing of our "snack bag," or as I fondly refer to mine as...the survival kit!
I just returned from a Thanksgiving vacation, hence why this topic is top of mind and I received an email this week from a reader asking for help when she travels around North America for work.  These two ideas were the catalyst for this entry, knowing how tough it truly can be to know what to bring on an airplane that's safe to eat, given the fact that NOTHING in 90% of airports worldwide offers much for a Celiac to eat...safely.

So here goes....my little travel system that works really well - these are just a few handy tips that I really do live and travel by and that have saved my gluten-free bacon many times over when I'm delayed or stuck somewhere, with otherwise nothing to eat. These will keep you safe and sated:
  1. I always carry a boatload of gluten free Lara Bars in my bag. There are many flavors but my favorite is Apple Pie.  They come in very handy as a meal replacement when you are flying or stuck with zero options in an airport.
  2. I also load up on lots of organic nuts and put them in baggies that can go through security: almonds, cashews, pistachios, etc. and sometimes I'll throw in some raisins too, just for a little extra flavor.
  3. Another easy tip is going to Trader Joe's or any grocery store really, but TJ's has great bagged trail mixes with dried fruits and nuts and those are really handy when you are flying a lot and at least they offer some protein and fiber.
  4. I also bring hard-boiled eggs along with me when I fly, as well as carrots - I'm sure other passengers just love the aroma from the eggs but I'm discreet..and honestly, don't really care - they are not starving half of the flight like we are! Ha!
  5. One other tasty option is slicing up some of your favorite cheese and bringing with it, Mary's Gone Crackers Organic Onion crackers. These are pretty tasty and make for a semi-filling snack.
I hope these tips will prove helpful for you. I realize that most of the time we don't have the luxury of munching on warm foods, but honestly I've packed this stuff all over the world with me when I fly, and they truly are life savers.
 
I hope these little tid-bits are helpful AND I would love to hear from some of you about what you bring to eat when you travel...by bus, train, car or plane!

Eat well and cheers!

0


7 Comments


Recommended Comments

Guest Seth Cain

Posted

This article made my day. I just found out 2 weeks ago that I have Celiac disease and 1 week ago I had to travel for work. I packed gluten-free foods into my carry on just like you do. Now I know to call it a Celiac 'survival kit.' I feel less crazy pulling food out of my luggage now.

Share this comment


Link to comment
Guest Evelyn Schindler

Posted

I am so glad you can eat that much roughage/ nuts. I am much older (was diagnosed just 3 years/ ago after at least 25 years of suffering undiagnosed)..am 80 and feeling lucky to know what I have and 'what to do about it somewhat!! I have done very little traveling..too weak most of the time with limiter diet, found last May to have diverticulitis too. But am getting that settled down somewhat finally. I did travel 100 miles 1-3-09, took chicken, brown rice and veggies in covered dish to warm at neice's. Worked good rest had their sdw's, potato salad, cookies...I had my main dishes, rice muffin, tea and a banana!! So glad you are doing your blog..helping others. THX You.

Share this comment


Link to comment
Guest Hobart tasmania

Posted

I wanted to thank you for this great read!! I definitely enjoying every little bit of it. I have you bookmarked to check out new stuff you post.

Share this comment


Link to comment
Guest Mothersurfer

Posted

I like to travel on planes and don't trust any food in the airport or on the plane that I don't prepare myself. For snack food I pack pepperoni sticks (Freybe makes a dry pepperoni that will last forever without refrigeration) and individually wrapped cheese sticks in a plastic flip top cigar holder a banana in a banana holder so it doesn't get squished rice crackers in their foil pouch (which I put in an empty facial cleansing cloths container so they don’t get squashed) M&M’s mixed with almonds or other nuts in a previously empty and reusable m and m flip top tube (so I don’t have to worry about using my hands which may not be gluten free) gluten free granola type bars (which I put in a snap tight plastic sunglass holder so they don’t get squashed) Kool-aid individual powder pouches so I make my own flavored water gluten free cookies in a plastic half cup with lid Tupperware container

Lays individual serving size chip sleeves

pre-cut veggies and baby carrots in Ziplock bags

individual serving size ranch dressing packets. I find these are handy for using as dip for veggies, or potato chips (the kind you find in fast food restaurants or get by the case at Costco. If you know someone who orders for a restaurant they may also be willing to sell you a half case or flat.)

I also take my own plastic flexible disposable glasses (3 stacked inside of each other gives them extra strength) so I can have a drink from a newly opened juice or wine bottle and not worry about where their glasses have been sitting or if they were touched by gluten hands or re-stacked in the sleeve. I usually say I have severe reactions to some foods in order to avoid a long drawn out explanation if they seem rushed when I ask them to use my glass. Sometimes they query and if there seems time I will use the opportunity as a teachable moment and give them a full explanation of Celiac disease, after all they did ask so I’m assuming they are interested, and I’m hoping that passing on this information will benefit some other traveler down the road. As a unplanned bonus I find my disposable glasses are slightly larger than the ones they give you on the plane, and even though I never ask they always seem to give me more than the other passengers.

If I am flying a long way and want a meal I pack mini flavored tuna with the peel off top (these are under the 100ml limit so I have 2 packed in my carry on Ziploc bag of liquids for airport security) and then I put the tuna on top of crackers and dip the cracker/tuna combination in the individual ranch salad packets that also were packed in my liquids pouch. If I’m wanting a more substantial meal I pack a small dish with a lid (that has a fork inside), and the ready-made rice that comes in the tear open plastic pouches. These are not considered a liquid so you can bring several. I just put one pack behind my back like a lumbar support when I first board the plane, and by suppertime it’s warm. I put the tuna on top the rice in my dish and add the ranch dressing as a sauce. When I’m done, I put the plastic fork back in my dish and put the lid on top, ready to be washed when I get to my hotel room. I have lots of other survival tips for meals you make outside of your hotel room which I will share another day.

Share this comment


Link to comment
Guest Christine

Posted

MotherSurfer, You are completely awesome, thank you. I'm looking at a 30+hr Amtrak trip, and while everyone online tells you the obvious: "bring food with you", there are very few practical suggestions. Trail mix and cookies are not going to cut it! The tuna/rice/dressing, pepperoni/cheese sticks, etc., ideas sound brilliant, and I imagine there are similar things I can find. Please, post more! Thank you!!

Share this comment


Link to comment
Guest Caesar

Posted

I would be careful with the Trader Joe's nuts and trail mixes if I were you, they made me really sick from cross contamination. Otherwise, great advice! I also like to pack string cheese.

Share this comment


Link to comment

Very Nice Article.The sources came from different areas. My bunch of thanks for your interest. I will book mark and share with my friends.

Share this comment


Link to comment

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recent Articles

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.

    Jefferson Adams
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.
    Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. 
    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 
    Gently stir mixture into the bowl of chopped tomatoes.
    Add cooked spaghetti, basil and parsley to a large bowl.
    Toss in tomato mixture, adding some reserved pasta water, if needed. 
    Spoon pasta into bowls and top with Romano cheese, as desired.

    Jean Duane
    Celiac.com 07/13/2018 - I went to a friend’s home for dinner.  A few days before, she called and asked me what I could eat.  I asked her what she was planning to make, and she said she was grilling meats with side dishes.  I said, “Great.  Please just grill a piece of chicken for me with salt and pepper, and I’ll be happy to bring a side.” She said, “No need to bring a side.  I’ve got this.” When I arrived, she greeted me and said, “I spent all day cooking tonight’s dinner so you can eat it. Hey would you just check this salad dressing to see if it is OK for you?” I looked at the ingredients and it contained gluten and dairy, both of which I cannot eat.  Then I glanced around the kitchen and saw evidence of wheat cross-contamination, including buns being toasted on the grill, and gluten-containing barbeque sauce spilling on the grill where my “clean” chicken was cooking. She had other guests to tend to, and I couldn’t offer instruction or read the ingredients of everything she used in the meal. 
    At social gatherings, I’ve been challenged too by those who ask if I am really “allergic,” or just eating gluten free as a “fad.” I’ve been told many times by hosts and hostesses that, “a little won’t hurt you,” or “everything in moderation,” or “if it is made with loving hands, it is good for you to eat.”  Of course, all of this is bunk for those with food allergies or celiac disease.  A little bit may kill us, and whether made with loving hands or not, it will certainly make us sick. 
    Those of us with food allergies and/or celiac disease walk a tightrope with friends and relatives. The old rules of etiquette just don’t work anymore.  We don’t want to insult anybody, we don’t want to be isolated, and we also don’t want to risk our health by eating foods that may contain ingredients we cannot tolerate.  So what do we do? 
    Etiquette books advise us to eat what is put in front of us when we are guests in someone’s home. They caution us at all costs not to insult our hostess. Rather, we are instructed to compliment the hostess on her good cooking, flavor combinations, and food choices.  But when foods are prepared in a cross-contaminated environment with ingredients we are allergic to, we cannot follow the old social constructs that do not serve us.  We need to work together to rewrite the rules, so that we can be included in social gatherings without fear of cross-contamination, and without offending anyone.
    Let’s figure out how to surmount these social situations together.  
    Each edition of this column will present a scenario, and together, we’ll determine appropriate, polite, and most importantly, safe ways to navigate this tricky gluten-free/food allergies lifestyle in a graceful way.  If someone disagrees with our new behavior patterns, we can refer them to this column and say, “Here are the new rules for those of us with food allergies or celiac disease.”  When we are guests in someone’s home, we can give them links to this column so they understand the plight we are faced with, bite after bite. Perhaps this will help those of us living with us to understand, be more compassionate, and accepting of our adaptations to keep ourselves safe. 
    This column will present a scenario such as the one above, and ask that you comment on how you would navigate it. Let’s talk about it. Let’s share ideas.  Using the example above, here’s the scenario for this issue:
    What would you do?
    Your kind-hearted friend invites you to dinner and insists on cooking for you.  You arrive and the first thing she says is, “I’ve spent all day making this for you. Oh, I bought this salad dressing for you, but you might want to read the ingredients first.”  You do, and it contains malt vinegar.  You look around the kitchen and notice evidence of cross-contamination in the rest of the meal.  What do you do? 
    Please comment below and feel free to share the tricky scenarios that you’ve encountered too.  Let’s discuss how to surmount these social situations.  What would you do?

    Jefferson Adams
    Celiac.com 07/12/2018 - Previous research has shown that the oral administration of Bifidobacterium infantis Natren Life Start super strain (NLS-SS) reduces of gastro-intestinal symptoms in untreated celiac disease patients. The reduction of symptoms was not connected with changes in intestinal permeability or serum levels of cytokines, chemokines, or growth factors. Therefore, researchers suspected that the reduction of symptoms might be related to the modulation of innate immunity.
    To test that hypothesis, a team of researchers set out to assess the potential mechanisms of a probiotic B.infantis Natren Life Start super strain on the mucosal expression of innate immune markers in adult patients with active untreated celiac disease compared with those treated with B. infantis 6 weeks and after 1 year of gluten-free diet.
    The research team included Maria I. Pinto-Sanchez, MD, Edgardo C. Smecuol, MD, Maria P. Temprano,RD, Emilia Sugai, BSBC, Andrea Gonzalez, RD, PhD, Maria L. Moreno,MD, Xianxi Huang, MD, PhD, Premysl Bercik, MD, Ana Cabanne, MD, Horacio Vazquez, MD, Sonia Niveloni, MD, Roberto Mazure, MD, Eduardo Mauriño, MD, Elena F. Verdú, MD, PhD, and Julio C. Bai, MD. They are affiliated with the Medicine Department, Farcombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada; the Small Intestinal Section, Department of Medicine and the Department of Alimentation at Dr. C. Bonorino Udaondo, Gastroenterology Hospital and Research Institute at the Universidad del Salvador in Buenos Aires, Argentina.
    The team determined the numbers of macrophages and Paneth cells, along with the expression of a-defensin-5 expression via immunohistochemistry in duodenal biopsies.
    Their results showed that a gluten-free diet lowers duodenal macrophage counts in celiac disease patients more effectively than B. infantis, while B. infantis lowers Paneth cell counts and reduces expression of a-defensin-5.
    This study documents the differential innate immune effects of treatment with B. infantis compared with 1 year of gluten-free diet. The team calls for further study to better understand the synergistic effects of gluten-free diet and B. infantis supplementation in celiac disease.
    Source:
    J Clin Gastroenterol

  • Blog Statistics

    • Total Blogs
      1,140
    • Total Entries
      1,956
  • Topics

  • Blog Entries

  • Blog Comments

    • PS health updates and things I found out, well I got glutened by my pets foods, and my symptoms changed a bit, the numbness and motor loss is missing, the pain is missing, the vomiting is gone....but I do have Diarrhea 2-3 times a day, brain fog, and random times for for the damnedest reasons considered suicide when all felt lost. (I am taking GlidenX maybe that is why some are missing)
      What I have learned is I can eat meat with a gluten exposure...I do not vomit it up...it still passes undigested but it passes with out vomiting thanks to the diarrhea. I have been enjoying pulled pork, steak, beef, bacon for the first time without vomiting it back up for the first time since 2016 (Hey there is a light to everything)
      I must also note this is not direct gluten.....but gluten that is broken down by the insects I am handling now. I nima tested them (I know gross) but they are already dead and freeze dried and sort of turn to powder sometimes when handling. I .... sort of tried a meal worm......we used to do dares with them in highschool and face it they now make baked goods with cricket flour. ANYWAY, so that is how I first got glutened, using feeding tweezers since then when handling but still blowing D daily even 8 days later.

      I got a new quote on my food truck pricing of the truck is up 20k from what it was years ago. SO I need to get donations or a investor to donate roughly 100k for me to start the new business. This includes the truck, permits, fees, licenses, LLC set up, starting of the kitchen set up, a month of supplies, point of sale system, etc. I even got someone who will run the social media and paper work side for me now so I can just cook and run the truck....now for the investor lol.

       
    • Hi Ennis, I sent you a pm.
    • I saw an article somewhere about olive oils being cut with other oils.  The article claimed it is common for European olive oils to be adulterated like that.  They also said that the rules in the US are stricter and that domestic US olive oils are not adulterated because of the rules here.  So, maybe try some California olive oil and see if it causes a reaction?
    • I agree Nancy!  😊. Our best defense may be educating people.  
    • I have been off gluten-free for a year do to emotional losses, now do to I have Celiac Disease, I must stay on it.  But such ignorant comments by those who don't understand...like, take the bread off eat the meat by itself, take the croutons off the salad, what can 1 cracker hurt you and so on especially at work lunches this has made me so angry.  So now, I just say nothing and bring in my own dressing or anything else to aid.  but when work has a surprise lunch I am screwed.   It's not as hard to get and stay on diet and I know its for my own health, but I wish people would learn about this Autoimmune disease before stupid comments.   Nancy Dion
  • Posts

    • Trick with the capsules made of cellulose....dump them into a small medicine cup toss the cellulose pill shells and down the powder and chase with a drink. I do this with most of mine...nasty and I have to mix a sweetener in with it sometimes but lets me take them without the vomiting of that weird film that forms from me eating it.
    • Sir, I appreciate your help but my reaction to the ingested melon had nothing to do with my oral cavity. It simply caused overall itching. I appreciate your efforts in explaining but I'm not allergic to pollen either and have never had hay fever. 

      Quoting the Bible is useless. It doesn't say anything on celiac disease, therefore it's irrelevant in today's time. You either save yourself or you die. I know I prayed to God when living undiagnosed and doctors dismissed everything (I live in a developing country) so if it hadn't been for my own research, I'd probably be in a worse state than now. God hates celiacs and celiacs aren't too fond of him either I think. All the best!
    • Hi everyone and thanks in advance for any advice you can give me. And apologies for the TMI. A little history, 38 yo female, I have had autoimmune problems since I was 12, when I developed vitiligo. Thyroid is gone from Graves Disease. Autoimmune hives which have been in remission for years, but suffered for years at a time. Anemia at times. Gallbladder gone. Just this morning I had Balloon Sinuplasty for a nasty sinus infection that has my Eustachian tubes swollen shut. Skin allergy test for things like dust, pollens, mold, animals, was negative. Been on and off antibiotics and prednisone for a month. I have had both meningitis and shingles. I posted a year ago, I had asked my doctor to test me for Celiac as I have stomach issues. Blood work came back 'weakly positive' and my Endoscopy only found chronic gastritis. So the whole idea was dismissed by my doctors. At the time, I also had a rash on my scalp, which I thought was heat/sweat related. This week, I am finding these 'sores' on my scalp, neck, back, chest, and shoulder. Both sides of my body, but not really symmetrical in any way that I can tell. Itching is not extreme, but they are painful. My head is just throbbing, probably at least 20 sores there. Some have a white head, clear liquid when popped, then blood. Leaves a rather large hole that scabs over.  I really can't find what else this could be. I will be making a derm appointment as soon as I can. Gliaden, IGA value 30.1   reference shows <20.0 is negative >30.0 is positive T Transglutamin IGA value 7.7   reference range <4.0 is negative and 4.0-10.0 is 'weak positive' Celiac Disease Cascade value 167   reference range 61 to 356   Just some more images.