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

Costa Rica Vs. Mexico (Yucatan)


munchkinette

Recommended Posts

munchkinette Collaborator

I'm debating between visiting Costa Rica and Mexico (Yucatan) for spring break. Can anyone give info on the food situation? When I was in the Caribbean I had a lot of trouble eating, because the beans had something in them, and grilled chicken and fish often had a light dusting of flour. I eat Mexican food all the time, but that's coming from a totally different region.


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



Celiac.com Sponsor (A8-M):



jststric Contributor

My suggestion would be to have your dining cards in Spanish. Ant even then, I would think the nicer places will have chefs more familiar with special needs. Don't be afraid ti speak up as you order and ask plenty of questions. I would think either place is used to tourists and speak English well enough, but you will put them more at ease if you have the dining cards in Spanish.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,883
    • Most Online (within 30 mins)
      7,748

    PositiveMindAboutThis
    Newest Member
    PositiveMindAboutThis
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      This older article makes me wonder about the GFCO and its protocols:  
    • Aphrodite
      I’ve been using almond flour from nuts.com for over 10 years. I have dermatitis herpetiformis all over. The rash started about two months ago. I finally eliminated the almond flour, labeled certified gluten free, two weeks ago, and I think the dermatitis herpetiformis is finally healing. I am so bummed. 
    • Scott Adams
      If you need that designation you'll likely need to switch to a different brand. It's unfortunate that they don't add it to their label and test for gluten.
    • Michael P
      Thank you for the reply  , I have tried the Baush & Lomb brand and did have a gluten reaction.  O spoke to the mfg and they state the same as many other mfgs.   - NO Gluten intentionally added to product , but they have no control ( they choose not to) over their suppliers of various ingredients  I am really trying to only take vitamins  that clearly state gluten free  
    • Scott Adams
      DiGiorno reformulated and have not been using wheat starch for a couple of years now, so this should not be an issue: https://www.goodnes.com/digiorno/products/digiorno-gluten-free-frozen-pepperoni-pizza/ It does contain other ingredients that may be causing you IBS-like issues, for example guar gum.  Many gluten-free foods and baking mixes contain xanthan gum or other gums like guar gum. Although they are both gluten-free, they may cause IBS-type issues in some people with celiac disease or gluten sensitivity:    
×
×
  • Create New...