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

Gluten Free In Ukraine And General Travel Advice!

lvpriest

By lvpriest
in Traveling with Celiac Disease

Recommended Posts

lvpriest Apprentice
lvpriest
Posted

Hello all!

So, I am first thing tomorrow morning to visit a good friend in Kyiv!

I am just a little concerned about gluten free provisions there - can anybody give any advice?

I have googled 'gluten free Ukraine' and a site called Celiac Ukraine has come up, however, the English pages aren't up and running yet. I did notice, however, that the last update/posting to the site was only 29 October, so I'm taking this to mean that, relatively, the country might have some things available for me?

My friend is really good about knowing what I can/can't eat, and always makes allowances/gets suitable food in (I'm also lactose intolerant, and I think having to share a hotel room and bathroom with me in Lille following me eating some cheese was enough for her to watch what I eat for life!) :)

Also, if you can give any tips on generally how I should prepare for the trip, much appreciated! What kind of foods do you take with you when you travel? I'm UK based and taking hand luggage only, so all within EU shouldn't throw up too many problems!

Many thanks in advance!

Lauren

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

Celiac.com Sponsor (A8-M):


RideAllWays Enthusiast
RideAllWays
Posted

You might have to just stick to fruits, veggies, and plain meat, rice, etc. Bring lots of Lara Bars or whatever kind you like. I think you'll be fine, take one of those gluten-free dining cards that you can print off in different languages and make sure that wherever you are staying has a kitchen.

Also, please let me know how it goes, I was denied an opportunity to do Anthropological field work in Ukraine and Poland because of my food restrictions, I'd be interested in hearing how it was over there!

Good luck!

  • 3 weeks later...
pawelski Newbie
pawelski
Posted

Hi,

I visited Lviv only, (western Ukraine), close to Polish-Ukrainian boarder, however I suppose there is no bigger awareness about celiac/gluten in Kiev.

That's mean unnoticed from my point of view. No special shops, no knowledge at all.

I was using my card printed in Ukrainian language (attached below) and it helped in restaurants.

Actually... when I showed it, almost all crew was helpful. They were fantastic trying to help me. IMO, they felt flattered that I printed my request in their language. Several waiters and cook took part in heated debate. Excellent brainstorm. Great dish. Just felt as an alien in their eyes. :)

UKRAINIAN CARD:

У зв

nowheatpete Newbie
nowheatpete
Posted

Thats great pawlski, I'm sure lots of people will find your tips really helpful

Archived

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

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


  • Member Statistics

    • Total Members
      131,746
    • Most Online (within 30 mins)
      7,748
    Hughesy
    Newest Member
    Hughesy
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.