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Ecuador


2wheels4eyes

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2wheels4eyes Explorer

Hi all,

I'm travelling to Ecuador next week (yay!). I fly into Quito and stay in Old Town for a couple of days. Then head out for the conservation reserves around Nanegal to volunteer for a couple of weeks. I'm ok once I get to the reserve--they've assured me they can accommodate my diet.

But does anyone have restaurant recommendations for Quito and surrounding area?

I'm hearing that the traditional diet is pretty gluten-free anyway--but are there any specific ingredients, menu items, spices, popular sauces or dishes, etc, that I should stay away from? I don't know a word of Spanish, alas--so if you know the English *and* Spanish equivalents, my many thanks.

Any tips on what items would be useful to pack? I'm backpacking it (uphill!) so can't take much.

Just to make it more interesting (ha ha) I also try to limit soy and dairy and eschew red meat...


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Felidae Enthusiast
Hi all,

I'm travelling to Ecuador next week (yay!). I fly into Quito and stay in Old Town for a couple of days. Then head out for the conservation reserves around Nanegal to volunteer for a couple of weeks. I'm ok once I get to the reserve--they've assured me they can accommodate my diet.

But does anyone have restaurant recommendations for Quito and surrounding area?

I'm hearing that the traditional diet is pretty gluten-free anyway--but are there any specific ingredients, menu items, spices, popular sauces or dishes, etc, that I should stay away from? I don't know a word of Spanish, alas--so if you know the English *and* Spanish equivalents, my many thanks.

Any tips on what items would be useful to pack? I'm backpacking it (uphill!) so can't take much.

Just to make it more interesting (ha ha) I also try to limit soy and dairy and eschew red meat...

I love Ecuador! Quito is a great city to see. We had a tour of it and it really is very populated. Also, the coffee is great in Ecuador. "Leche" or "con leche" with or without milk.

However, when I was there I was still eating gluten. I had no problem with not eating red meat though. They offered chicken, veg/soy or fish.There are some comparatively large grocery stores in Quito where you could pick up some food or other items. I unfortunately can't remember the restaurant names. We mostly ate at our hotel restaurant when we were in Quito.

Breakfasts usually consisted of fresh fruit, eggs, and bread. They eat a lot of bread in Ecuador. So, you may want bring something like corn tortillas, crackers, or rice cakes for replacement. I would bring Lara bars or something equivalent to those, just in case you need a quick snack. I think there was also a lot of chicken and a soft mild cheese everywhere we went in Ecuador. They have wonderful fresh, thick juices which I'm not sure are gluten-free. You may want to avoid the "tree tomato" juice though; I think it is an acquired taste.

Ask me anything else and I'll try to remember.

Oh yeah, they have lots of Coke products, i.e. Sprite...

SydneyGF Rookie

My partner and I will also be heading to Ecuador to do a Galapagus Islands cruise in 3 weeks. I have heard from fellow travellers that a staple is Quinoa (small rice like grain) which is gluten free and is added in soups mainly.

The only concern I have is for breakfast as I know bread is the main part of it. So I'm taking a bag of my favourite cerial just in case.

Have a good trip and take some translation restaurant cards to explain what gluten free is.

SydneyGF

Jestgar Rising Star
Ecuador, What to watch out for

Umm, the men?

Felidae Enthusiast
Umm, the men?

They're all nice Catholic men. On the Galapagos ships you may want to watch out because the crew are known to be overly friendly. I didn't have any problems, but I'm married and kept my wedding ring visible.

2wheels4eyes Explorer

Fortunately, I'm just shy of 6'. But I'll be sure to casually mention my equally tall "husband" with the ferocious jealous streak...

Thanks also for the food tips, folks! Can't believe I leave in 3 days!

kml55 Rookie

Ive been to Quito 2 times, i absolutely love it there, it is like my second home!!! have a great trip!

they eat a ton or bread there!

after my first trip there i was diagnosed with celiac, i came home with major intestinal problems...no wonder right? :)

their diet is pretty basic, the fruit their is amazing and also the coffee! oh! and the chocolate!


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kml55 Rookie

also, i was told to never motion someone to come over with one finger (do you know what i mean?)

i guess it is very seductive and the men think that you are interested if you do ...

i love going to different countries and learning their customs! good luck!

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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