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

Best Place To Be gluten-free In Europe?

Gabbous8

Recommended Posts

Gabbous8 Newbie
Gabbous8
Posted

Hi!

I'm considering studying abroad in Europe next year, but before I apply to programs, I wanted to make sure I pick a country I could eat in. When I don't stick to the diet, I can't walk (neurological symptoms), so its especially important I pick a place I can eat safely and easily.

Anyone have any experience with studying abroad or visiting a European country for an extended period of time? Any suggestions for countries (or cities)?

Thanks!

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

Celiac.com Sponsor (A8-M):


aikiducky Apprentice
aikiducky
Posted

Celiac is really well known in Finland and Sweden, I have more experience with Finland. :) University cafeterias usually have separate gluten free options on their lunch menus, cafe's usually have at least some gluten free muffins or cookies, most restaurants are aware of it. Even small grocery stores carry some gluten free bread etc.

I haven't been to Italy myself but from what I hear from people that is also a very good country for a celiac. Italy routinely screens kids for celiac and restaurants etc are well aware of it.

Which do you prefer, winter sports or a lot of sun? B):D

Pauliina

SydneyGF Rookie
SydneyGF
Posted

Hi

not sure if your considering it but the UK is very good, specifically the bigger cities which have the large supermarkets. I lived in London for just over 1 year and loved the experience, the ability to travel everywhere and the variety of foods in the supermarket.

Tesco, Sainsbury, Waitrose are just some of the large supermarkets that regularly stock gluten free foods. Huge variety of breads, rolls, cakes, sweets, cookies and for special occation had gluten free hot cross buns or christmas cake! i was really spoilt for choice. Also Tesco do those heat and eat dinners which where very tasty, affordable and in all their labelling stated if gluten was inside in bright hot pink so you couldn't miss it.

The allergy labelling laws in the UK are strick so all process foods will list what is inside their product that cause food allergies.

Have fun,

Sydney73

  • 2 weeks later...
Rusla Enthusiast
Rusla
Posted

I have just returned from Ireland. Believe me whether large city or small town there is no problem staying gluten-free. All I had to do was walk into a restaurant and sa, "I am Celiac." The would adjust anything and some had gluten-free menus, you can buy delicious gluten-free items in every food store.

whitney728 Newbie
whitney728
Posted

I studied abroad in Prague last spring, and while it was challenging, (because Czech cuisine is not the most celiac friendly,) I had a really easy time cooking for myself and eating out at non-Czech restaurants. You can find gluten-free pasta and bread and the like at health food and drug stores. Also, Prague is an incredible city, and I would definitely recommend studying there :)

Mafyta Newbie
Mafyta
Posted

hey gabbous8,

i live in Barcelona, Spain and i'm celiac too. Here in Spain, not many people know about celiac disease. Well, it depends on the part of Spain where you are.

In all the cities in Spain, there

gfp Enthusiast
gfp
Posted

It depends how sensitive you are ....

The UK has a decent amount of awareness but it stops short of really understanding (IMHO)

Equally the supermarkets stock things labelled "Suitable for coeliacs" which frequently conform to "CODEX gluten free" but are not actually gluten free.

I have presently got myself in a bit of a mess with this.

The main problems seems to be that familiarity breeds contempt combined with "a little knowledge is a dangerous thing" combined with a reasonable (by European standards) service attitude.

So you can be assured that something is gluten-free then the next thing they are putting bread on your plate or the fries have bits on and then you ask and you find they have been cooked in the same oil as battered shrimps or something... and the familiarity means they don't expect you to drop dead immediately in the resto ....

Having lived in France for 5 years I had the opposite experience. Lack of familiarity meant they had no preconceptions so they don't take it for granted if you are in a decent place... and can explain fully.

Specifically reasonably priced food in the UK tends towards coming from tins, packets and frozen (not everywhere but pretty much) .. so you might be given frozen fries containing gluten because they don't check because fries are potato (or are they).

To my knowledge Italy is the only place TESTS food.... The UK etc. just accept the manufacturers word and give very wide lassitude to gluten-free. Additionally they also have training for chefs and catering staff and they can be certified etc.

Personally I can't eat much of the UK gluten-free food... I tried again and I have been sick since I got here... and the pace of life seems to be forcing me to eat things I'd never consider in France where I cooked mainly my own food from fresh meat and vegetables.

If I had the choice then Italy would be number 1... by a long way... and I found Finland pretty much like the UK in allowing CODEX etc. and a decent familiarity breeding contempt... On top of this the food is really disgusting anyway... (even by UK standards which is pretty bad already) on top of which Italy has real skiing as well as sun.... and you won't be commiting suicide in the winter when its dark for 3 months minimum.

Ireland is quite nice and by all accounts quite coeliac friendly (haven't been there since diagnosis) but outside of Dublin people have more time ... (another problem in London is just everyone is constantly in a rush... and this is never good for getting SAFE food IMHO)

The allergy labelling laws in the UK are strick so all process foods will list what is inside their product that cause food allergies.

Unfortunately they are allowed to sneak it in ... so long as it is below the Codex limits ... and noone actually checks anyway... and if you did pay for analysis then you couldn't actually do anything, the company would just claim it was an accident or a poor batch... no manufacturer has EVER been prosecuted for this in the UK ... they have nothing to lose really..

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
NLfeisty-yank Newbie
NLfeisty-yank
Posted

I live in Holland and it's quite tough here. You have to be very specific in restaurants. This country is known for its beer and it's also extremely fond of bread!!

Read labels wherever you go and learn the phrase "I'm allergic to gluten" in any language where you visit.

Success,

Janel

laurelfla Enthusiast
laurelfla
Posted

Here is a link to one of my favorite blogs, by Shauna James Ahern, the Gluten Free Girl:

Open Original Shared Link

She describes her honeymoon in Italy over several posts, and the reading is great even when she's not talking about GFness!

I lived in Spain this summer and I would agree with pretty much everything Mafyta said about being Celiac there. If you decide to go there and have any specific questions I'd be glad to try to answer them!

  • 3 months later...
MELINE Enthusiast
MELINE
Posted

Hi....unfortunatelly my loving country (greece) needs education on celiac matters.....Very few people know what I am talking about....I have trouble finding things to eat....so....difficult for you to feel comfortable here...It's a pitty cause it's a beautiful country...

Ursa Major Collaborator
Ursa Major
Posted

I was back home in Hamburg, Germany for six weeks last summer, and found it extremely easy to be gluten-free there. In the six weeks I don't think I got glutened once, even though I lived in three different places (an aunt, and two brothers) and traveled quite a lot.

You can easily find gluten-free food there (Reformhaus, Budnikowsky, Aldi) and people in restaurants understand what you are talking about.

Plus, they have an excellent university.

  • 1 month later...
Lirio Newbie
Lirio
Posted

I'm dutch and unfortunately I'll haven to agree with Janel.

Avoid any restaurant where they serve beer from the tab. Most of the time the same waitress is serving the beer and the food. So your food will most certainly be contaminated.

Most fine dining restaurant can serve gluten-free food if you book in advance. But it's expensive dining.

You'll find most glutenfree foods in healthshops.

The supermarket Albert Heijn has it's own gluten-free symbol. But be aware! Wheat starch is considered to be gluten-free. Also all gluten below the codex index is considered to be gluten-free.

Most manufactures put 'allergy information' on their labels so we can not prosecute them when we get sick. Problem with this is that you avoid food you can eat and you eat food that contains gluten below the codex.

To my knowledge the best gluten-free countries are Scandinavian countries, Spain and Italy.

This is because they've done tests for celiac desease on their population.

France is the worst by far. Baguettes everywhere and pour labeling.

I hope you'll have a nice time in Europe!

  • 1 month later...
lurven71 Newbie
lurven71
Posted

I would have to say that the UK is the best place to be living gluten-free....I just did a MA program here, and find it EASIER to cope than living in the states.

Good luck!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,905
    • Most Online (within 30 mins)
      7,748
    klmgarland
    Newest Member
    klmgarland
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.