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

China Travel


Puffin

Recommended Posts

Puffin Newbie

I thought I might share some of my experiences traveling in China on a gluten free, dairy free, soy free, egg free,corn free, rice free, walnut free, sesame free, etc diet. It is possible!! I am seven days into a 16 day trip that will take me to most parts of China. My tricks are cans of sardines in olive oil for the just in case meals For those days you are stranded and the long plane trip and a good English speaking Chinese agent ($25.00 day).

The whole reason for this short story is to start a conversation with Celiacs who confine themselves to their homes.

I will not let my diet problems limit my travel !!!!

Good luck and God Bless


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



Celiac.com Sponsor (A8-M):



imhungry Rookie

This is great to hear. I get exhausted thinking about what I have to go through when I do travel and it does keep me home. There is hope. Thank you for posting, and safe travels!

MaryJones2 Enthusiast

I couldn't agree with you more! I am heading back to China later this month and can't wait!

  • 3 weeks later...
mftnchn Explorer

I'm in NE China, Liaoning Province mostly.

I pretty much carry all my food with me, other than getting a bowl of rice. I am gluten-free and SF, and am now just re-introducing small amounts of dairy. I travel about 50% of the time. I agree about not being home-bound, however, for a sensitive celiac, China is NOT easy.

CC issues are extremely challenging for both restaurants and purchased products.

I found a local small organic food store and inquired about wheat free soy sauce when I was still eating soy. They were very nice and helpful, and ordered some for me that arrived in a couple of days. They told me to let them know about anything else I need.

I didn't seem to tolerate the local xanthan gum I bought; we found out it is grown on soy. I've switched to guar gum that I bring from the USA.

Its funny but rice flour isn't that easy to find here. What they have tends to be sweet rice flour. I found a local company that exports good quality organic rice flour and purchased in a large amount that I keep in my freezer. Potato starch is in every grocery, and is cheap. Tapioca flour I get at Metro. We grind our own sorghum flour, buckwheat flour. I was able to find arrowroot flour but no longer tolerate it.

You can find "100% buckwheat" noodles but beware--they are often not 100%. We called on one company and found out the CC issues were pretty major with their various combo of noodles and decided they were not safe.

By the way, I fly Korean Air internationally, and they do have gluten-free meals on the airplane which I did very well on.

mftnchn Explorer

Simplygf, maybe SH is different but up here we are blocked from reading any blogs at all, so I can't get into your site.

  • 1 year later...
breavenewworld Apprentice

ni hao!

i'm happy to read this post. i was diagnosed in aug and still wanted to keep my commitment to come to vietnam. unfortunately i've been sick a lot here and think it might be due to cross contamination issues with the restaurant (i live at a hotel). i've been making my own food this week, but still decided to go home early and heal my leaky gut in the states. i love asia and want to travel in china when i feel better, but i know it might be a while.

i'm grain free so just buy fruit veggies and meat. in china is it possible to get organic grass fed meat? if so what stores, and how do you really know?? also has anyone had cross contam issues on airplanes that food makes me super nervous and i usually just let myself starve until i can cook something myself.

mftnchn, how often do you eat out? how often would u say you get glutened? do you have a gluten-free kitchen at your place in china?

what about preservatives, pesticides, chemicals, different water -- do you think any of this has effected your health? i know the food industry in the states is messed up too, but i just don't know where to start when i think about going to china!

Puffin, how did the rest of your trip go?

:)

Archived

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

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      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.
×
×
  • 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.