Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Travel with toaster?

C-rats

Recommended Posts

C-rats Newbie
C-rats
Posted

Has anyone ever flown with a toaster in your luggage? 

I have to travel for work in a couple weeks. Staff (me) are being told we have to eat at the meals provided. They have assured me that the hotel will have gluten-free meals for me.

I saw the menu for breakfast, and I can't imagine it keeping me full during long meetings. There will be fruit, gluten-free cereal, gluten-free yogurt... I have issues with eggs, so eating breakfast foods while traveling is always a challenge. I was told by my nutritionist not to eat oatmeal.

I'm thinking of packing my toaster in my luggage and having toast with peanut butter every day. 

Has anyone tried traveling with a toaster and gluten-free bread?

Other suggestions? Maybe Epic bars with the breakfast offered?

 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted
37 minutes ago, C-rats said:

Has anyone ever flown with a toaster in your luggage? 

I have to travel for work in a couple weeks. Staff (me) are being told we have to eat at the meals provided. They have assured me that the hotel will have gluten-free meals for me.

I saw the menu for breakfast, and I can't imagine it keeping me full during long meetings. There will be fruit, gluten-free cereal, gluten-free yogurt... I have issues with eggs, so eating breakfast foods while traveling is always a challenge. I was told by my nutritionist not to eat oatmeal.

I'm thinking of packing my toaster in my luggage and having toast with peanut butter every day. 

Has anyone tried traveling with a toaster and gluten-free bread?

Other suggestions? Maybe Epic bars with the breakfast offered?

 

YOu could bring a toaster and bread.  But I think bringing some nuts, crackers and PB ( careful as a carry on on plane), or protein bars wouldn be easier.

ravenwoodglass Mentor
ravenwoodglass
Posted

I don't think there would be a problem with the traveling part. However the hotel may be a different matter.  Let the toaster cool then tuck it back in your luggage or put the do not disturb sign on your door.  Also many hotels will have a microwave in your room. I carried a microwave safe bowl and bought safe microwaveable foods rather than risking CC from eating the hotel food. If you do plan on eating at the restaurant at the hotel do talk to the cook and make sure they know what to do to keep your food safe.

Ennis-TX Grand Master
Ennis-TX
Posted
1 hour ago, C-rats said:

Has anyone ever flown with a toaster in your luggage? 

I have to travel for work in a couple weeks. Staff (me) are being told we have to eat at the meals provided. They have assured me that the hotel will have gluten-free meals for me.

I saw the menu for breakfast, and I can't imagine it keeping me full during long meetings. There will be fruit, gluten-free cereal, gluten-free yogurt... I have issues with eggs, so eating breakfast foods while traveling is always a challenge. I was told by my nutritionist not to eat oatmeal.

I'm thinking of packing my toaster in my luggage and having toast with peanut butter every day. 

Has anyone tried traveling with a toaster and gluten-free bread?

Other suggestions? Maybe Epic bars with the breakfast offered?

 

If flying I do not know, I normally take a car or train. And I bring chef kit with a griddle, and nordicware cookware. My thoughts, bring meal replacement shakes, jars of nut butters, and protein/nut bars,

Perhaps crackers? I know they make some gluten free ones (I can not consume most as I can not have carbs or grains). I honestly make Nut meal/butter porridge out of coconut and almond flour with almond butter. I add extracts and stevia for flavor and sweetener. Other thoughts for cooking in your hotel room. Noridicware makes microwave cookware, grill sheets, steamers, omelette makers (know you can not), rice cookers. etc. You can bring these in your luggage easier and just use the microwave or request one in your room. This way you can say have steamed fish and veggies, bacon, rice, porridge, etc. and fix it safely right in your room.

cyclinglady Grand Master
cyclinglady
Posted

What? Traveling with a toaster?  Too much bulk!  Just order some toaster bags off Amazon.  They were made originally to make grill cheese in your toaster.  They can be rinsed and reused many many  times.  Pop the bread into the bags and ask staff to put them into the toaster.  Provide a proper explanation.  I like talking to the chef besides staff.  It takes some extra time, but well worth it.  Be nice!!!!

Breakfast and no eggs?   You need protein and fat to keep you full.  Think outside the traditional breakfast items.  We hit the ground and shop for safe food to be kept in the hotel frig.  We keep a set of bowls, utensils, etc. in our luggage.  I did this long before we became celiac.  What I did not spend on food, I spent at the mall (guys tended to blow their expense account on booze).  

Remember, it is about having fun (or working) and not about food.  Yeah, I know you want to feel normal, but it is what it is.  Best to stay safe and healthy.  Nothing worse that getting sick on a trip.  Bring non-perishables as a back-up.  Never leave home without something safe to eat in your briefcase or purse.  

That egg issue?  It just might resolve when you heal! ?

Victoria1234 Experienced
Victoria1234
Posted

Single serving PB: Open Original Shared Link (Might be good for the airplane ride.)

kareng Grand Master
kareng
Posted
12 minutes ago, Victoria1234 said:

Single serving PB: Open Original Shared Link

You can get single serve Jiff or Skippy at Target, etc.  

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Victoria1234 Experienced
Victoria1234
Posted
42 minutes ago, kareng said:

You can get single serve Jiff or Skippy at Target, etc.  

I had no idea! I got mine from a hotel this summer :)

 

kareng Grand Master
kareng
Posted
17 minutes ago, Victoria1234 said:

I had no idea! I got mine from a hotel this summer :)

 

I snitch the hotel ones, too!  and the cream cheese and jelly packets!  Then I put them on my Crunchmasters crackers!

 

ravenwoodglass Mentor
ravenwoodglass
Posted
3 hours ago, Ennis_TX said:

 just use the microwave or request one in your room. This way you can say have steamed fish and veggies, bacon, rice, porridge, etc. and fix it safely right in your room.

Please if you do cook bacon or fish in your microwave leave a generous tip for the maid. :) He/she will have to spend quite a bit of time getting the smell and grease out for the next guest.  Can you guess what my present occupation is? :ph34r:

Ennis-TX Grand Master
Ennis-TX
Posted
3 minutes ago, ravenwoodglass said:

Please if you do cook bacon or fish in your microwave leave a generous tip for the maid. :) He/she will have to spend quite a bit of time getting the smell and grease out for the next guest.  Can you guess what my present occupation is? :ph34r:

To be nice the steamer has a cover if you get the grill plate, also get the splatter cover, protects your food from CCed microwaves and prevents messes. The linked ones actually fit together, I got mine at the local walmart. IT is wonderful as you can grill stuff on it IN THE MICROWAVE. good for meats, bacon, veggies etc.
Open Original Shared Link
Open Original Shared Link

Victoria1234 Experienced
Victoria1234
Posted
7 minutes ago, ravenwoodglass said:

Please if you do cook bacon or fish in your microwave leave a generous tip for the maid. 

excellent point

cyclinglady Grand Master
cyclinglady
Posted
2 hours ago, Victoria1234 said:

excellent point

No kidding!  I do not cook in the hotel room beyond using the microwave to nuke a potato.  I get by on mostly cold food.  It is not forever!  

 

apprehensiveengineer Community Regular
apprehensiveengineer
Posted

I've done a lot of "hotel hobo-ing" pre-gluten-free and post-gluten-free. Previously, I did a lot of traveling for university sports and was concerned with saving money/having reliable food that would be nutritious while competing. Now I am more concerned with not getting poisoned.

Bring [dry] rice or corn grits and cook them like oatmeal using either a kettle at the hotel or in the microwave. This does not take up much room in a bag for flying. I personally make my own rice grits using my coffee grinder (do not use brown rice though - it'll take a long time to cook!), but you can probably buy them pre-made.  You might also be able to snag single serving honey, peanut butter, jam, sugar, salt from the hotel itself if you're super thrifty ;). But I usually just buy a jar of peanut butter, tub of yogurt and some fresh fruit or vegetables from a grocery store. Maybe some jerky if I'm feeling fancy.  

If the hotel room doesn't come with a kettle or microwave, you can ask for one. I have never had a problem asking for either a kettle or a microwave when I told the staff I had "severe food allergies" or a "medical reason." . You could also use the coffeemaker to boil water/prepare stuff, but I would not if you are sensitive. Lots of people like old, gluten-eating me use the coffeemaker to cook instant noodles and oatmeal (yes, it does actually work). I would hazard that unlike the mugs/cups they give you in the room, the coffeemaker only gets a superficial rinse between customers. I personally bring a single use drip cone and filters for my coffee or just get the hotel coffee.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    2. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    3. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    4. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
    5. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc. Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food....
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,872
    • Most Online (within 30 mins)
      7,748
    Koyanna
    Newest Member
    Koyanna
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.