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Travel To Italy

Carm

By Carm
in Traveling with Celiac Disease

Recommended Posts

Carm Newbie
Carm
Posted

I am leaving for Italy soon (like in 4 days) and I would like to hear from anyone who has been there.

Can you find gluten-free foods in a reg. grocerystore? How receptive are resterants to gluten-free diets?

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brizzo Contributor
brizzo
Posted

Check out this clip from "The View". The Dr. actually mentions Europe in relation to gluten-free resteraunts, ect. It's twords the end.

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Generic Apprentice
Generic
Posted

I believe (could be wrong) that you can purchase gluten free foods at the pharmacy.

gfp Enthusiast
gfp
Posted
Check out this clip from "The View". The Dr. actually mentions Europe in relation to gluten-free resteraunts, ect. It's twords the end.

Open Original Shared Link

LOL... very briefly but that video is well worth watching anyway...

Italy is probably the best place...I have been to and I travel a lot..

You can get gluten-free foods in pharmacies but last year they had adverts for a new a chain of gluten-free supermarkets ...

Diagnosis rate is 1:200 so awareness is very high... almost any resto is going to know about it.

Even little ice cream shops tend to have gluten-free cones

The Italian celiac organisation has lists of resto's in almost every major town...

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Also a NEW service.... IN ENGLISH... by them (they really are incredible)

FROM THE ITALIAN CELIAC ASSOCIATION

TO ALL CELIAC ASSOCIATIONS WORLDWIDE

The President and the Steering Committee of the Association of Italian Celiacs are delighted to announce this new telephone information service - also available in English

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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
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      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
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