Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Traveling & Eating

jasonD2

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

I used to buy food frequently from the Whole Foods hot bar and prepared food section until I found out that there is a chance the food can be CC'd with gluten even though there are no gluten ingredients listed. So I stopped, which has made traveling extremely difficult...now im microwaving fish, spinach and potatoes in my hotel room which is horrible, but it seems like the only way I can eat safely. For a while Whole Foods was my salvation and giving that up has really depressed me

If I were to get a piece of grilled chicken or fish at whole foods would it be safe to eat if i just washed it off completely prior to eating?

Does anyone still eat at the WF hot bar w/o problems? My recent stool test showed that my gluten antibodies are very high so I suspect that im still getting gluten in my diet. Aside from the occasional accidental glutenings on the road I really have been very careful, so Im guessing it must be the WF's food that has kept my antibody levels high.

Any suggestions or thoughts?

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

Celiac.com Sponsor (A8-M):


Ahorsesoul Enthusiast
Ahorsesoul
Posted

Post a listing of everything you've eaten and drank in the last 48 hours. Incclued brand names and how (and in what) it was cooked. Remember to list anything that goes into your mouth; soda, toothpaste, mouthwash, candy and additions to coffee/tea. List brand names of coffee/tea also as some flavored coffee/teas may containe gluten Maybe someone here will see the problem.

missy'smom Collaborator
missy'smom
Posted

I recently took a trip. Before leaving I wrote down what and where we would eat for the three days-menus. Took some time to get it all down on paper and ironed out but it worked well. Ate on the road/in the car alot-had a fridge and micro in the hotel when I stopped for the night. I stocked up on small size canned/pouches of tuna, chicken, and salmon for my proteins. Nuts for my carb. Bought travel sizes of mayo, lemon juice, salad dressing, soy-sauce etc. from minimus.biz. They have some stuff marked gluten-free but others you have to research/know the individual brands yourself. Bought side salads enroute from the grocery or restaurants and when it was time to eat, drained the meats-they can be drained into an empty plastic bottle, capped and tossed at your next stop. Mixed a pack of mayo into the meats and dumped on the salad. This is better as a snack or lunch. For kiddo, I packed gluten-free crackers, shelf stable salami, fruit etc. We took along a cooler the first day out and had our first complete meal on the road packed for everyone to eat in the car. I also packed a cooked breakfast with veg. and meat that we kept in the cooler and put it in the fridge in the hotel room when we got there and warmed it in the micro in the a.m. Took along a few strong paper towels and a small travel size bottle that I filled with dish soap and washed the dishes(lunch containers) in the sink in the bathroom, carefully wiping them out into the trash with a paper towel before washing so as not to clog the drains. Made sure to take the trash out soon too. Worked great. Kiddo was able to get yogurt, fruit and milk or juice from the complimentary hotel breakfast to supplement the gluten-free cereal we brought along-one portion in a small container. In the past, I have brought along frozen breakfasts in tupperware on the plane and warmed them up when we got to the connecting airport-homemade gluten-free pancakes-with a little syrup on- and ham. If you are traveling through the midwest, Hy-Vee grocery stores have gluten-free sections. I was suprized at what a great selection they had at the location we stopped at! In some parts of the east coast, Meijer's or Kroger is where to look, besides WF or the healthfood stores, although it varies by location. Where there's a will, there's a way! You'll figure it out. It takes some planning and patience. When you get back or run into snags, take a minute to evaluate your trips and make note of what works and what didn't and take some time to problem solve about what you can do next time. I learned from this trip that I need to pack more shelf stable items and plan for an extra day, as we were delayed. In the back of my mind, I knew that is wise but I didn't act on it this time. I'll just do it automatically from now on.

jasonD2 Experienced
jasonD2
Posted
  • Author

I think everything Im eating is safe but here goes:

Meats: Chicken breast (WFs), canned salmon (WFs), lean steak (publix greenwise and TJs)

Carbs: Quinoa (TJs and Whole Foods brand), Brown rice (Lundberg), red potatoes (Whole foods), Rice cakes (Lundberg), sweet potatoes (WF's), canned tomatoes (eden organic), yellow squash (WF's), canned olives (WF's), hearts of palm (WF's), Olive oil (TJs), Sea Salt (TJs), pepper (Farmers market), seasonings (basil and oregano from TJs)

Snacks: Corn chips (Mission), Lara Bars, Pecans (Publix- gluten-free), pumpkin seeds (TJs- label says packaged in a facility that also handles treenuts and soybeans)

Veggies: green beans, avocado, romaine lettuce, spinach (all whole foods)

Tea: peppermint & chamomile (TJs brand)

toothpaste: Biotene

Supplements: Thorne Biogest enzyme, ther-biotic complete probiotic (Klaire labs), symbion probiotic, nature's way zinc lozenges, vitamin shoppe glutamine, source natural sublingual B complex, oxypowder (Global Healing Center)

beverages: whole foods spring water

jasonD2 Experienced
jasonD2
Posted
  • Author

any red flags?

thanks

missy'smom Collaborator
missy'smom
Posted

Just my opinion, but I would eliminate the corn chips for a few weeks and see how you feel, if it makes a difference. I haven't eaten them myself. Their statement seems reassuring but I am very leary of CC with all flours/meals. I have had reactions. Mission may be doing everything right but who's not to say that their cornmeal/flour isn't contaminated. Under 5ppm gets me sick. I had problems with almond meal and didn't realize it at first but became suspicious after using it for a while and switched to a dedicated gluten-free company that grinds their own and then it became clear that indeed the previous brand was CC'd.

jasonD2 Experienced
jasonD2
Posted
  • Author

Dunno- seems like everyone on here has had no problems with mission chips, but i will lay off them for a bit anyway.

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

Celiac.com Sponsor (A8-M):


OptimisticMom42 Apprentice
OptimisticMom42
Posted

RRRRR typed it all up and then lost it. OK so I'm going to Traverse City for three days on a business trip. I emailed the celiacs support group from that area and they sent me a list of 20 restaurants that are celiacs aware and most had gluten free menus. We also contacted The Great Wolf Lodge and Bowers Harbor Inn who both gracously agreed to cook for me to my specifications. I love my job! I will also be packing nuts, rice milk ect in the car just in case.

Is it possible for you to contact a support group in the area you are visiting? I was freaked out when I first got this assignment but now I'm excited! Bowers Harbor Inn has a ghost and we've all been instructed to dress nice so she will welcome us into her home. What a gas!

GFinDC Veteran
GFinDC
Posted

Hi Jason,

Have your doctors checked you for Chrohn's Disease? It might be worth asking them about it if they haven't.

jasonD2 Experienced
jasonD2
Posted
  • Author

No don't have Chrohns-

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. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,363
    • Most Online (within 30 mins)
      7,748
    NAC
    Newest Member
    NAC
    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

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...